Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution.
Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced activity compared to that of the control. Furthermore, the essential oil can actively inhibit the growth of some common microorganisms inducing pathogenic bacteria and fungi (inhibition rates above 50% at low concentrations). A total of 31 constituents were identified using GC-MS and confirmed that linalool and p-hydroxybenzoic acid are the major active ingredients. The experiment involving actual tubers showed that the essential oil could retains its quality and effectiveness again the fungus disease. This suggests that it could be used in the food industry to increase the shelf life of stored produce (tubers) to ensure food safety without the use of additives or preservatives.
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.
Bo
B
Yuan
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.
Ling-Wei
LW
Xue
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.
Qiu-Yue
QY
Zhang
Department of Environmental Monitoring and Protection, Peixian, Xuzhou, Jiangsu 221600, China.
Wan-Wan
WW
Kong
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.
Jun
J
Peng
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.|Xuzhou Sweet Potato Research Institute, Chinese Academy of Agricultural Science , Xuzhou, Jiangsu 221131, China.
Meng
M
Kou
The Key Laboratory of Biotechnology for Medicinal Plants of Jiangsu Province & School of Life Science, Jiangsu Normal University , Xuzhou, Jiangsu 221116, China.
Ji-Hong
JH
Jiang
D000080462:Acyclic Monoterpenes; D000900:Anti-Bacterial Agents / Q000737:chemistry / Q000494:pharmacology; D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology; D000975:Antioxidants / Q000737:chemistry / Q000494:pharmacology*; D005519:Food Preservation / Q000379:methods; D061353:Food Storage / Q000379:methods; D008401:Gas Chromatography-Mass Spectrometry; D027723:Ipomoea batatas / Q000737:chemistry* / Q000187:drug effects / Q000382:microbiology; D008826:Microbial Sensitivity Tests; D039821:Monoterpenes / Q000032:analysis / Q000494:pharmacology; D009822:Oils, Volatile / Q000737:chemistry* / Q000494:pharmacology*; D010226:Parabens / Q000032:analysis / Q000494:pharmacology; D018515:Plant Leaves / Q000737:chemistry; D018547:Plant Stems / Q000737:chemistry; D035281:Plant Tubers / Q000187:drug effects* / Q000382:microbiology; D053038:Quorum Sensing / Q000187:drug effects
D000080462:Acyclic Monoterpenes; D000900:Anti-Bacterial Agents; D000935:Antifungal Agents; D000975:Antioxidants; D039821:Monoterpenes; D009822:Oils, Volatile; D010226:Parabens; C018584:linalool; C038193:4-hydroxybenzoic acid
active constituent; essential oil; potential activity; sweet potato vines