[{
  "type": "article-journal",
  "title": "ANTIBACTERIAL AND ANTIOXIDANT ACTIVITIES OF ESSENTIAL OILS FROM LEAVES OF SEVEN EUCALYPTUS SPECIES GROWN IN PAKISTAN",
  "author": [
    {
      "family": "Siddique",
      "given": ""
    },
    {
      "family": "Parveen",
      "given": ""
    },
    {
      "family": "Firdaus-e-Bareen",
      "given": ""
    },
    {
      "family": "Mazhar",
      "given": ""
    },
    {
      "family": "Chaudhary",
      "given": ""
    }
  ],
  "issued": {
    "date-parts": [[2018]]
  },
  "container-title": "Journal of Animal and Plant Sciences",
  "ISSN": "1018-7081",
  "volume": "28",
  "issue": "1",
  "page": "222-230",
  "DOI": "NA",
  "abstract": "<p>The chemical composition of essential oils from leaves of seven&nbsp;<em>Eucalyptus</em>&nbsp;species, viz.,<em>&nbsp;Eucalyptus crebra; Eucalyptus</em><em>&nbsp;kitsoniana</em>;&nbsp;<em>Eucalyptus melanophloia</em>;&nbsp;<em>Eucalyptus microtheca</em>;&nbsp;<em>Eucalyptus pruinosa</em>;<em>Eucalyptus rudis</em>&nbsp;and<em>&nbsp;Eucalyptus tereticornis&nbsp;</em>(Pakistan) was analysed by GC-FID and GC-MS. The main component of&nbsp;<em>E. crebra, E. microtheca</em>&nbsp;and<em>&nbsp;E. rudis</em>&nbsp;essential oils was 1,8-cineole (31.6&ndash;49.7 %).<em>Eucalyptus melanophloia</em>&nbsp;and&nbsp;<em>E. tereticornis</em>&nbsp;contained&nbsp;<em>p</em>-cymene (41.8&ndash;58.1 %) as a major component while&nbsp;<em>E. kitsoniana</em>&nbsp;and&nbsp;<em>E. pruinosa&nbsp;</em>essential oils were dominated by &alpha;-pinene (25.8&ndash;31.4 %).&nbsp;<em>In vitro&nbsp;</em>antimicrobial activity of the essential oils was studied by agar well diffusion method at concentration range 8-250 &micro;g/ml. The&nbsp;<em>Eucalyptus</em>&nbsp;oils inhibited the growth of Gram positive bacteria (<em>Bacillus spizizenii</em>,&nbsp;<em>Staphylococcus</em><em>&nbsp;aureus</em>) significantly with zones of inhibition (IZ) ranging from 15.3-46.0 mm. The studied oil demonstrated moderate inhibitory effect against Gram negative bacteria (<em>Enterobacter</em>&nbsp;<em>aerogenes,</em>&nbsp;<em>Escherichia coli, Salmonella enterica, Klebsiella pneumoniae&nbsp;</em>and<em>&nbsp;Pseudomonas aeruginosa</em>) with IZ (0.0&minus;22.2 mm). The oils exhibited bactericidal effects at 8 &micro;g/ml in agreement with minimum inhibitory concentration against all tested foodborne pathogens except&nbsp;<em>Pseudomonas aeruginosa</em>&nbsp;(8&minus;250 &micro;g/ml)<em>.&nbsp;</em>Time kill assay based on four weeks studies authenticated the potency of oils as food preservatives. Antioxidant assays (free radical scavenging activity and ferric reducing power test) demonstrated good activity of the oils. The evaluated essential oils exhibited strong antioxidant activity by 45.3&minus;75.1 % inhibition of 2, 2׳-diphenyl-1-picrylhydrazyl radical (DPPH) and ferric reducing power (1.04 &plusmn; 0.05&minus;1.95 &plusmn; 0.04 %) at 100 &micro;g/ml. The good antioxidant and antibacterial activities of&nbsp;<em>Eucalyptus&nbsp;</em>essential oils validate their potential use as food preservatives.</p>",
  "publisher": "Pakistan Agricultural Scientists Forum",
  "URL": "https://thejaps.org.pk/AbstractView.aspx?mid=2018-JAPS-28"
}]