Browse > Article
http://dx.doi.org/10.12925/jkocs.2014.31.4.740

Isolation and Identification of Antifungal Compounds from Eugenia caryophyllata Extracts  

Lee, Jin-Man (Department of Food Science and Technology and Basic Science Institute, Hoseo University)
Hur, Sang-Sun (Department of Food Science and Biotechnology, Joongbu University)
Publication Information
Journal of the Korean Applied Science and Technology / v.31, no.4, 2014 , pp. 740-747 More about this Journal
Abstract
Antifungal properties of clove(Eugenia caryophyllata) against food spoilage microorganism, Penicillium rugullosum IFO 4683 was investigated. Antifungal activity of the essential oil was as equivalent as potassium metabisulfite and myconazole. The clove extracts was fractionated to hexane, chloroform, ethyl acetate, butanol and water fraction. Hexane fraction showed the highest inhibitory effect on the Penicillium rugullosum IFO 4683. Hexane fraction was further fractionated by silica gel column chromatography and thin layer chromatography(TLC). The antifungal compound was isolated from their fractions and their chemical structures were identified as eugenol, eugenol acetate and chavicol by EI-MS, $^1H$-NMR and $^{13}C$-NMR.
Keywords
Eugenia caryophyllata extract; antifungal activity; eugenol; eugenol acetate; chavicol;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 N. T. Huang, C. T. Ho and C. Y. Lee, Phenolic Compounds in Food and their Effects on Health(II): Antioxidants and Cancer Prevention. ACS Symp Series 507. American Chemical Society, Washington DC. 54-71(1992)
2 R. M. Alonso-Salces, E. Korta, A. Barranco, L. A. Burrueta, B. Gallo and F. Vicente, Pressurized liquid extraction for the determination of polyphenols in apple. J Chromatogr A 933, 37-43(2001)   DOI
3 N. C. Cook and S. Samman, Flavonoidschemistry, metabolism, cardioprotective effects and dietary sources. J Nutr Biochem 7, 66-76(1996)   DOI   ScienceOn
4 C. Proestos, I. S. Boziaris, C. J. E. Nychas and M. Komaitis, Analysis of flavonoids and phenolic acids in Greek aromatic plants: investigation of their antioxidant capacity and antimicrobial activity. Food Chem 95, 664-671 (2004)
5 C. A. Rice-Evans, N. J. Miller and G. Paganga, Antioxidant properties of phenolic compounds. Trend Plant Sci Technol, 29, 595-600 (1997)
6 M. Yoshimoto, S. Okuno, M. Yamaguchi and O. Yamakawa, Antimutagenicity of deacylated anthocyanins in purple sweet potato. Biosci Biotechnol Biochem 65, 1652-1655 (2001)   DOI   ScienceOn
7 J. H. Jung and S. H. Cho, Effect of steeping treatment in the natural antimicrobial agent solution on the quality control of processed tofu. Korean J Food Preserv 10, 41-46 (2003)
8 L. R. Beuchat and D. A. Dolden, Antimicrobial occurring naturally in food. Food Technol, 43, 134 (1989)
9 K. H. Lee, T. Ibuka, R. Y. Wu and T. A. Geison, Structure antimicrobial activity relationships among the sesquiterpene lactons and related compounds. Phytochemistry, 16, 1177-1181 (1977)   DOI   ScienceOn
10 K. C. Sung, A study on the pharmaceutical & chemical characteristics and analysis of natural Bokbunja extract. J Korean Oil Chemists' Soc., 29, 402 (2012)
11 W. G. Cho, J. I. Kim and M. J. Kim, Microbiological effects of xanthorrhizol and houttuynia cordata thunb. extract. J Korean Oil Chemists' Soc., 25, 269 (2008)
12 H. S. Im, C. H. Yoon and E. H. Oh, A study on the antibiotic effect using the d-limonene oil extracted to wasted mandarin peels in Cheju. J Korean Oil Chemists' Soc., 26, 350 (2009)
13 H. J. Kwak, Y. J. Kwon, P. H. Jeong, J. H. Kwon and H. K. Kim, Physiological activity and antioxidative effect of methanol extract form onion(Allium cepa I.). J korean Soc Food Nutr., 29, 349 (2000).
14 J. I. Lee, H. S. Lee, W. J. Jun, K. W. YU, D. H. Shin, B. S. Hong, H. Y Cho and H. C. Yang, Physiological characteristics of anticoagulant fractions from Eugenia caryphyllata. J Korean Soc Food Sci Nutr, 29, 721 (2000).
15 P. H. Byun, W. J. Kim and S. K. Yoon, Effect of extraction conditions on the functional properties of garlic extracts. Korean J Food Sci Technol, 33, 507 (2001).
16 U. Y. Park and M. S. Anh, Antioxidative effect of ginger extracts. Korean J Food Soc., Food Sci., 9, 37 (1993).
17 A. K. Singh, S. S. Dhamanigi and M Asad, Anti-stress activity of hydroalcoholic extract of Eugenia caryophyllus buds (clove). Indian J pharmacol, 41, 28 (2009).   DOI
18 K. H. Jung and E. B. Lee, Studies on the effect of the extract of Eugenia Flos on gastritis and gastric lesion. Korean J Food Hygiene, 7, 83 (1992).
19 C. Wang, J. Zhang, J. Chen, Y. Fan and Z. Shi, Antifungal activity of eugenol against Botrytis cinerea. Tropical plant pathology, 3, 137 (2010).
20 M. K. Oh, S. J. Park, N. H. Kim, J. K. Cho, J. Y. Jin and I. S. Kim, Cooperative induction of HL-60 cell differentiation by combined treatment with eugenol and 1, 25-dihydroxyvitamin D3. J life science, 17(9), 1191 (1997).
21 C. S. Park, Antibacterial activity of edible plant against pathogenic bacteria. Korean J Postharvest Sci., Thechnol, 5, 89 (1998).
22 O. H. Lee, S. H. Jung and J. Y. Son, Antimicrobial activity of clove extract by extraction solvents. J Korean Soc Food Sci Nutr, 33, 494 (2004).   DOI
23 C. S. Park and M. A. Choi, Effect of clove(Eugenia caryophyllata Thumb) on the survival of Listeria momocytogenes and Salmonella typhimurium during cold storage. Korean J Food Sci Technol, 13, 602 (1997).
24 C. S. Park, Inhibition of Escherichia coli O157:H17 by clove. Korean J Food Sci., Technol, 14, 9(1998).
25 M. S. Kim, D. C. Lee, J. E. Hong, K. S. Chang, H. Y. Cho, Y. K. Kwon and H. Y. Kim, Antimicrobial effects of ethanol extracts from Korean and Indonesian plants. Korean J Food Sci., Technol, 32, 949 (2000).
26 O. H. Lee, S. H. Jung, J. Y. Son, Antimicrobial activity of clove extract by extraction solvents. J Korean Soc., Food Sci., Nutr, 33, 494 (2004).   DOI