Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-borne pathogenic and spoilage bacteria

The aim of this study was to examine the chemical composition of the essential oil isolated from the floral parts of Nandina domestica Thunb. by hydrodistillation, and to test the efficacy of essential oil and various organic extracts against a panel of food-borne pathogenic and spoilage bacteria such as Bacillus subtilis ATCC6633, Listeria monocytogenes ATCC19166, Staphylococcus aureus KCTC1916, S. aureus ATCC6538, Pseudomonas aeruginosa KCTC2004, Salmonella typhimurium KCTC2515, Salmonella enteridis KCCM12021, Escherichia coli 0157-Human, E. coli ATCC8739, E. coli 057:H7 ATCC43888 and Enterobacter aerognes KCTC2190. The chemical composition of essential oil was analysed by GC-MS. It was determined that 79 compounds, which represented 87.06% of total oil, were present in the oil. The oil contained mainly 1-indolizino carbazole (19.65%), 2-pentanone (16.4%), mono phenol (12.1%), aziridine (9.01%), methylcarbinol (4.6%), ethanone (3.3%), furfural (2.96%), 3,5-dimethylpyrazole (1.29%) and 2(5H)-furanone (1.32%). The oil (1000 ppm/disc), and various organic extracts of hexane, chloroform, ethyl acetate and methanol (1500 ppm/disc) exhibited promising antibacterial effect as a diameter of zones of inhibition (9-18 and 7-13 mm) and MIC values (62.5 to 1000 and 250 to 2000 microg/ml), respectively against the tested bacteria. Also the oil had strong detrimental effect on the viable count of the tested bacteria. These results indicate the potential efficacy of plant-based natural products such as essential oil and organic extracts of N. domestica to control food-borne pathogenic and spoilage bacteria.