Evidence map›Paper›PMID 36255521›Full record

ArticleArchives of microbiology2022

Antibacterial activity of essential oils extracted from the unique Chinese spices cassia bark, bay fruits and cloves.

Chunling Jiang, Jiaju Hong, Jing Meng, Jie Ou, Qingchao Xie, Yingjie Pan, Yong Zhao, Haiquan Liu

Abstract read
PubMed Publisher
In one paragraph

Article in Archives of microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.4field-weighted citation impact, top 34% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 3 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

8 authors at 5 institutions in 1 country.

Chunling Jiang *College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jiaju Hong *College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Jing MengShanghai First Maternity and Infant Hospital, Tongji University School of Medicine, Shanghai, 201204, China.
Jie OuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Qingchao XieCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Yingjie PanCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China.
Yong ZhaoCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China. yzhao@shou.edu.cn.
Haiquan LiuCollege of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China. hqliu@shou.edu.cn.ORCID http://orcid.org/0000-0003-2053-8046
Shanghai Harbour Engineering Design & Research Institute · CNShanghai Ocean University · CNMinistry of Agriculture and Rural Affairs · CNShanghai First Maternity and Infant Hospital · CNShanghai University of Political Science and Law · CN

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Spices are widely used in daily life such as diet and have certain activity. Especially in China, spices have been mainly used as condiments for thousands of years in order to improve the sensory quality of food; in addition, they and their derivatives can also be used as preservatives. In this study, three spices with unique Chinese characteristics widely used were selected: cassia bark (bark of Cinnamomum camphora Presl), bay fruits (Laurus nobilis), and cloves (Syzygiumaromaticum). The main components and antibacterial ability of these three spices were analyzed by simulated extraction method. Through headspace solid-phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analysis, it was determined that the main active compounds in the essential oils of cassia bark, bay fruits and cloves were cinnamaldehyde (78.11%), cinnamaldehyde (61.78%) and eugenol (75.23%), respectively. The agar plate diffusion test and the simulated food culture medium experiment confirmed that the essential oils extracted from the three flavors have antibacterial effects on Listeria monocytogenes, Listeria innocua, Listeria welshimeri, Listeria ivanovii, Listeria grayi and Vibrio parahaemolyticus. The antibacterial activity of different strains has different optimal extraction conditions. Generally speaking, cinnamon essential oil has the strongest antibacterial activity, while laurel fruit has the lowest antibacterial activity. The study proved the antibacterial activity of these three Chinese-specific spices and provided some new ideas and methods for the subsequent research and preparation of natural food additives and food antibacterial agents.

Indexed as

Anti-Bacterial AgentsOils, VolatilePlant OilsSpicesAcroleinAgarCassiaCinnamomum aromaticumEugenolFood AdditivesFruitPlant BarkSyzygiumAcroleinAgarAnti-Bacterial AgentscinnamaldehydeEugenolFood AdditivesOils, VolatilePlant OilsAntibacterialCinnamomumClovesEssential oil(EO)LaurusUnique

Identifiers

PMID36255521
OpenAlexW4306691918

What OpenQuestion holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.