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FAN Zi-luan, ZHANG Yan-dong, ZHANG Hua, WANG Zhen-yu, BAO Yi-hong. Antioxidant and antibacterial activity of essential oil from Pinus koraiensis needles[J]. Journal of Beijing Forestry University, 2017, 39(8): 98-103. DOI: 10.13332/j.1000-1522.20160265
Citation: FAN Zi-luan, ZHANG Yan-dong, ZHANG Hua, WANG Zhen-yu, BAO Yi-hong. Antioxidant and antibacterial activity of essential oil from Pinus koraiensis needles[J]. Journal of Beijing Forestry University, 2017, 39(8): 98-103. DOI: 10.13332/j.1000-1522.20160265
shu

Antioxidant and antibacterial activity of essential oil from Pinus koraiensis needles

  • 1.

    School of Forestry, Northeast Forestry University, Harbin, Heilongjiang, 150040, P.R. China

  • 2.

    School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang, 150090, P.R. China

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  • Received Date: September 27, 2016
  • Revised Date: March 19, 2017
  • Published Date: July 31, 2017
    Graphical Abstract
    • Abstract
  • Taking essential oil from Pinus koraiensis needles as the research object, its antioxidant and antimicrobial activities were evaluated. The antioxidant activity of the essential oil was explored with DPPH free radicals, ABTS free radicals, super-oxide anion free radical (O2-·) and total reducing power as indicators. Antibacterial activity of the essential oil was studied with Escherichia coli, Bacillus subtilis and Staphylococcus aureus as the test strain against typical food-borne microorganisms, with minimum inhibitory concentration. Pine needle essential oil showed remarkable antioxidant activity in scavenging DPPH free radical, ABTS free radicals, super-oxide anion free radical (O2-·), and in reducing power assays. Essential oils of half of the clearance IC50 value concentration were 4.24, 4.46, 3.26 mg/mL. The diameters of Escherichia coli, Bacillus subtilis and Staphylococcus aureus inhibition zone were (15.20±0.12) mm, (13.30±0.15) mm, and (9.50±0.21) mm, and the minimum inhibitory concentration(MIC) was 1.26, 2.50, and 5.00 μL/mL. These results suggest that the essential oil from pine needles has potential to be used as a natural antioxidant and antimicrobial agent in food processing.
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    • References (15)
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