Evaluation of the antimicrobial activity of citral

Abstract

Citral showed appreciable antimicrobial activity against Gram‐positive and Gram‐negative bacteria as well as fungi. Media composition and inoculum size had no observable effect on activity but alkaline pH increased citral activity. The growth rates of Escherichia coli cultures were reduced at concentrations of citral ≥0·01% v/v while concentrations ≥0·03% v/v produced rapid reduction in viable cells followed by limited regrowth. In a non‐growth medium, 0·08% and 0·1% v/v showed rapid bactericidal effects. Citral may therefore be of preservative use in addition to its other uses in the food, soap and cosmetic industries.

Chemical composition and antimicrobial activity of essential oils from selected herbs cultivated in the South of Brazil against food spoilage and foodborne pathogens

“…It was the most efficient of the evaluated essential oils, particularly against S. aureus, B. cereus, L. monocytogenes, E. coli and S. Typhimurium, important pathogen strains and foodquality indicators. This essential oil consisted mainly of neral and geranial isomers, which have considerable antimicrobial activity against Gram-positive and Gramnegative bacteria (ONAWUNMI, 1989).…”

Factors of detection of Bacillus cereus strains in eye cream

“…MO) at concentrations of 0%, 0.01%, 0.05%, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.8% and 1% in the presence or the absence of the neutralizers and, also, in a combination of 0.2% MP and 0.1% PP. The MIC was defined as the lowest concentration inhibiting visible growth of test organism [19], and also, the MBC was the lowest concentration at which no growth was observed after subculturing [20]. The sporicidal concentrations were not evaluated.…”

Selective oxidation of allylic alcohols over highly ordered Pd/meso-Al2O3 catalysts

“…Mesoporous alumina (1.5 g) was saturated with aqueous tetraammine palladium(II) nitrate solution (1.5 cm 3 , with Pd concentrations adjusted to achieve nominal loadings spanning 0.05 5 wt% Sigma-Aldrich 10 wt%) at room temperature. The resulting slurries were stirred for 18 h before heating to 50 °C.…”

“…By this means, cinnamaldehyde, an insecticide [3] and common food/perfume additive can be obtained via cinnamyl alcohol from the leaves of Cinnamomum verum. Other naturally occurring allylic alcohols, whose aldehyde derivatives are valuable chemical intermediates, include prenol (genus citrus) and geraniol (genus Rosa and Cymbopogon): citral, a product of geraniol selox, shows appreciable antimicrobial activity against diverse micro-organisms [3] and is a precursor in the commercial synthesis of vitamin A [4] and [5], while crotonaldehyde is a precursor to the food preservative sorbic acid [5].…”

“…In this respect, the green synthesis of allylic aldehydes, an important class of polyfunctional chemical intermediates that find widespread application in the agrochemical, fragrance/flavourings and pharmaceutical sectors, has been the focus of intense academic and commercial research, with the direct, aerobic selective oxidation (selox) of the corresponding alcohol derivatives offering a low temperature, low cost and clean approach [2]. By this means, cinnamaldehyde, an insecticide [3] and common food/perfume additive can be obtained via cinnamyl alcohol from the leaves of Cinnamomum verum. Other naturally occurring allylic alcohols, whose aldehyde derivatives are valuable chemical intermediates, include prenol (genus citrus) and geraniol (genus Rosa and Cymbopogon): citral, a product of geraniol selox, shows appreciable antimicrobial activity against diverse micro-organisms [3] and is a precursor in the commercial synthesis of vitamin A [4] and [5], while crotonaldehyde is a precursor to the food preservative sorbic acid [5].…”