TY - JOUR AU - Quoc, Le Pham Tan PY - 2021/12/16 Y2 - 2024/03/28 TI - Physicochemical Properties and Antibacterial Activity of Essential Oil of Litsea cubeba Pers. Fruit JF - Polish Journal of Natural Sciences JA - POl. J. Natur. Sc. VL - 36 IS - 2 SE - Food and Nutrition Sciences DO - 10.31648/pjns.7300 UR - https://czasopisma.uwm.edu.pl/index.php/pjns/article/view/7300 SP - 169–178 AB - <p>The physicochemical properties of the essential oil (EO) extracted from the fruit of Litsea cubeba Pers. were determined, such as pH (5.33±0.15), acid value (8.92±1.02 mg KOH/g EO), saponification value (20.99±2.83 mg KOH/g EO), relative density (0.8836±0.0031), absolute density (0.8820±0.0023 g/mL), and freezing point (-12.67±0.58ºC). The antioxidant capacity was quite low: IC50 was not found in this study. In addition, some chemical components were identified using gas chromatography-mass spectrometry (GC/MS) method with some major compounds such as 4-methyl-1,5-heptadiene (26.02%), 1-methoxy-2-butyne (20.05%), and<br>cyclobutane, 1,3-diisopropenyl-, trans (18.06%). The EO was tested for its antibacterial activities against gram-positive (Staphylococcus aureus – ATCC 25923, Bacillus subtilis – ATCC 11774), and gram-negative (Escherichia coli – ATCC 25922), Salmonella Enteritidis – ATCC 13076) bacteria. The results showed the highest activity against B. subtilis and the lowest activity against both S. Enteritidis and S. aureus</p> ER -