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• W2057679851 abstract "The chemical composition and antimicrobial properties of the essential oils of three common Australian Eucalyptus species, namely E. olida, E. staigeriana and E. dives were determined by gas chromatography/mass spectrometry and the agar disc diffusion method, respectively. A total of 24 compounds were identified from the essential oil of E. dives, with the dominant compounds being piperitone (40.5%), α-phellandrene (17.4%), p-cymene (8.5%) and terpin-4-ol (4.7%). For E. staigeriana, 29 compounds were identified with 1,8-cineole (34.8%), neral (10.8%), geranial (10.8%), α-phellandrene (8.8%) and methyl geranate (5.2%) being the dominant ones. In contrast, a single compound, (E)-methyl cinnamate, accounted for 99.4% of the essential oils of E. oilda, although 20 compounds were identified. The essential oils displayed a variable degree of antimicrobial activity with E. staigeriana oil showing the highest activity. In general, Gram-positive bacteria were found to be more sensitive to the essential oils than Gram-negative bacteria. Staphylococcus aureus was the most sensitive strain while Pseudomonas aeruginosa was the most resistant." @default.
• W2057679851 created "2016-06-24" @default.
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• W2057679851 date "2010-03-15" @default.
• W2057679851 modified "2023-10-18" @default.
• W2057679851 title "Chemical composition and antimicrobial properties of essential oils of three Australian Eucalyptus species" @default.
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• W2057679851 doi "https://doi.org/10.1016/j.foodchem.2009.07.021" @default.
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