ArticleFoods (Basel, Switzerland)2023
Antibacterial Activity of Hexanol Vapor In Vitro and on the Surface of Vegetables.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 16 citations in OpenAlex.
- Article
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- Soil volatilomics uncovers tight linkage between soybean presence and soil omics profiles in agricultural fields.Scientific reports · 2024Article
- Physical and Chemical Characteristics of Droppings as Sensitive Markers of Chicken Health Status.Animals : an open access journal from MDPI · 2024Article
- Exploring the Volatile Composition and Antibacterial Activity of Edible Flower Hydrosols with Insights into Their Spontaneous Emissions and Essential Oil Chemistry.Plants (Basel, Switzerland) · 2024Article
- Metabolomic profiling and antibacterial efficacy of probiotic-derived cell-free supernatant encapsulated in nanostructured lipid carriers against canine multidrug-resistant bacteria.Frontiers in veterinary science · 2024Article
- Development and Validation of a Gas Chromatography-Mass Spectrometry Method for the Analysis of the Novel Plant-Based Substance with Antimicrobial Activity.Antibiotics (Basel, Switzerland) · 2023Article
- Application of Thymol Vapors to Control Postharvest Decay Caused byFoods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed to evaluate the antibacterial activity of hexanol. In this study, seven food-related bacteria were exposed to 1-, 2- or 3-hexanol vapor on agar media to evaluate their growth. Additionally, the total viable counts in three vegetables when exposed to 1-hexanol vapor were measured. The results showed that 1-hexanol exhibited antibacterial effects against Gram-negative bacteria but did not affect Gram-positive bacteria. However, compounds 2- and 3-hexanol did not show antimicrobial activity against any bacteria. For the vegetables, exposure to 1-hexanol vapor decreased the total viable bacterial counts in cabbage and carrot and inhibited bacterial growth in eggplants. In cabbage, 1-hexanol vapor at concentrations over 50 ppm decreased the total viable count within 72 h, and 25 ppm of vapor showed bacteriostatic activity for 168 h. However, 1-hexanol vapor also caused discoloration in cabbage. In summary, 1-hexanol has the potential to act as an antibacterial agent, but further studies are required for practical use. Moreover, the study results may help determine the antimicrobial activity of various EOs in the future.
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