NDLI: Chemical Composition and Antimicrobial Activity of the Essential Oil of Chrysanthemum indicum Against Oral Bacteria

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Chemical Composition and Antimicrobial Activity of the Essential Oil of Chrysanthemum indicum Against Oral Bacteria

Content Provider	Semantic Scholar
Author	Jung, Eun Kyung
Copyright Year	2009
Abstract	The chemical components of the essential oil obtained from Chrysanthemum indicum L. were analyzed by GC-MS. Seventy-three compounds accounting for 96.65% of the extracted essential oil were identified. The main compounds in the oil were α-pinene (4.4%), 1,8-cineole (10.4%), α-thujone (6.05%), camphor (10.12%), terpinen-4-ol (3.4%), bornyl acetate (6.1%), borneol (3.6%), cis-chrysanthenol (3.4%), β-caryophyllene (5.1%), germacrene D (10.6%), and α-cadinol (3.0%). The essential oil of C. indicum exhibited stronger antibacterial activity against all oral bacteria tested (MICs, 0.1 to 1.6 ㎎/㎖; MBCs, 0.2 to 3.2 ㎎/㎖) than their major compounds. Furthermore, the MICs/MBCs were reduced to one half ~ one sixteenth as a result of the combinations included the essential oil with ampicillin or gentamicin for all oral bacteria. A strong bactericidal effect was exerted in drug combinations. The in vitro data suggest that the essential oil of C. indicum with other antibiotics may be microbiologically beneficial and synergistic.
Starting Page	61
Ending Page	69
Page Count	9
File Format	PDF HTM / HTML
DOI	10.4167/jbv.2009.39.2.61
Volume Number	39
Alternate Webpage(s)	https://synapse.koreamed.org/Synapse/Data/PDFData/0079JBV/jbv-39-61.pdf
Alternate Webpage(s)	https://doi.org/10.4167/jbv.2009.39.2.61
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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