|
Nematicidal activity against Bursaphelenchus xylophilus at 0.5 mg/ml measured after 48 hr under microscope
|
Bursaphelenchus xylophilus
|
12.6
%
|
|
Journal : J Agric Food Chem
Title : Structure-activity relationship of aliphatic compounds for nematicidal activity against pine wood nematode (Bursaphelenchus xylophilus).
Year : 2010
Volume : 58
Issue : 3
First Page : 1823
Last Page : 1827
Authors : Seo SM, Kim J, Kim E, Park HM, Kim YJ, Park IK.
Abstract : Nematicidal activity of aliphatic compounds was tested to determine a structure-activity relationship. There was a significant difference in nematicidal activity among functional groups. In a test with alkanols and 2E-alkenols, compounds with C(8)-C(11) chain length showed 100% nematicidal activity against pine wood nematode, Bursaphelenchus xylophilus , at 0.5 mg/mL concentration. C(6)-C(10) 2E-alkenals exhibited >95% nematicidal activity, but the other compounds with C(11)-C(14) chain length showed weak activity. Nematicidal activity of alkyl acetates with C(7)-C(11) chain length was strong. Compounds belonging to hydrocarbons, alkanals, and alkanoic acetates showed weak activity at 0.5 mg/mL concentration. Nematicidal activity of active compounds was determined at lower concentrations. At 0.25 mg/mL concentration, whole compounds except C(8) alkanol, C(8) 2E-alkenol, and C(7) alkanoic acid showed >80% nematicidal activity. C(9)-C(11) alkanols, C(10)-C(11) 2E-alkenols, C(8)-C(9) 2E-alkenals, and C(9)-C(10) alkanoic acids showed >80% nematicidal activity at 0.125 mg/mL concentration. Only C(11) alkanol exhibited strong nematicidal activity at 0.0625 mg/mL concentration, the lowest concentration that was tested.
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of microcyclic conidiation at 25 degC measured after 4 to 24 hr
|
Colletotrichum acutatum
|
337.84
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of pore appressorial formation at 25 degC measured after 4 to 24 hr
|
Colletotrichum acutatum
|
33.78
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of appressorium pigmentation at 25 degC measured after 4 to 24 hr
|
Colletotrichum acutatum
|
33.78
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of appressorium formation at 25 degC measured after 4 to 24 hr
|
Colletotrichum acutatum
|
337.84
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of germination at 25 degC measured after 4 to 24 hr
|
Colletotrichum acutatum
|
337.84
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of mycelial growth at 25 degC measured after 8 days
|
Colletotrichum acutatum
|
151.35
uL/L
|
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of mycelial growth at 25 degC measured after 8 days
|
Colletotrichum acutatum
|
255.14
uL/L
|
|
Antifungal activity against Colletotrichum acutatum assessed as inhibition of mycelial growth at 25 degC measured after 8 days
|
Colletotrichum acutatum
|
270.27
uL/L
|
|
Journal : J Agric Food Chem
Year : 2007
Volume : 55
Issue : 14
First Page : 5701
Last Page : 5707
|
Toxicity in Tetrahymena pyriformis
|
Tetrahymena pyriformis
|
417926586.72
nM
|
|
Journal : Med Chem Res
Title : Comparative QSTR study of saturated alcohols based on topological, constitutional, geometrical, and getaway descriptors
Year : 2009
Volume : 18
Issue : 9
First Page : 770
Last Page : 781
Authors : Khan AKR, Sahu VK, Singh RK, Khan SA
|
Induction of response in mated female Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
25.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated female Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
25.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated female Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated female Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated male Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
10.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated male Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated male Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
70.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated male Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL in presence of synthetic pheromone measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
75.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated female Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
20.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated female Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
15.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated female Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated female Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated male Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in mated male Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
0.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated male Plutella xylostella (diamondback moth) assessed as landing moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 0%)
|
Plutella xylostella
|
5.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Induction of response in unmated male Plutella xylostella (diamondback moth) assessed as flying moth level at 10 uL measured after 10 min by wind tunnel bioassays (Rvb hexane = 5%)
|
Plutella xylostella
|
15.0
%
|
|
Journal : J Agric Food Chem
Year : 2000
Volume : 48
Issue : 12
First Page : 6025
Last Page : 6029
|
Fungitoxicity against Colletotrichum gloeosporioides assessed as mycelial growth inhibition by poisoned food technique
|
Colletotrichum gloeosporioides
|
1271.0
ug.mL-1
|
|
Fungitoxicity against Colletotrichum gloeosporioides assessed as mycelial growth inhibition by poisoned food technique
|
Colletotrichum gloeosporioides
|
12022644.35
nM
|
|
Fungitoxicity against Colletotrichum gloeosporioides assessed as mycelial growth inhibition by poisoned food technique
|
Colletotrichum gloeosporioides
|
772.0
mg/L
|
|
Journal : J Agric Food Chem
Title : Quantitative structure-fungitoxicity relationships of some monohydric alcohols.
Year : 2003
Volume : 51
Issue : 18
First Page : 5337
Last Page : 5343
Authors : Nidiry ES.
Abstract : The fungitoxicity data of some monohydric alcohols on the mycelial growth inhibition of Colletotrichum gloeosporioides were subjected to quantitative structure-activity relationship (QSAR) studies. The very large variation in the median effective concentrations ranging from >24000 mg/L [pEC(50) (mol/L) = 0.11] in the case of methanol to <100 mg/L [pEC(50) (mol/L) = 3.27] in the case of citronellol was found to depend mainly on changes in calculated partition coefficients (CLogP) of the compounds. The other three factors that affected the variation in fungitoxicity are the number of hydrogen atoms on the carbon bearing the hydroxyl group (N(H)), which determines the class of the alcohol to be primary, secondary, or tertiary, the number of double bonds (N(=)), and the branching of the alkyl moiety. Because many compounds in the set under study belonged to homologous series, there was a collinearity between CLogP values and Kier's molecular connectivity values (chi), which are usually used as branching indices. The problem of collinearity between CLogP values and branching indices was overcome by taking the relative molecular connectivity (chi(rel)), which is defined as the ratio of molecular connectivity of the alcohol under consideration to the molecular connectivity of the corresponding straight-chain primary alcohol with the same number of carbon atoms. Apart from the excellent correlations obtained in the equations, the credibility of the QSAR model could also be demonstrated by its application to published data taken from the literature.
|
Antifungal activity against Saccharomyces cerevisiae ATCC 7754 after 48 hr by microdilution method
|
Saccharomyces cerevisiae
|
1600.0
ug ml-1
|
|
Antifungal activity against Saccharomyces cerevisiae ATCC 7754 after 48 hr by microdilution method
|
Saccharomyces cerevisiae
|
1600.0
ug.mL-1
|
|
Journal : J Agric Food Chem
Title : Molecular design of antifungal agents.
Year : 2002
Volume : 50
Issue : 14
First Page : 3992
Last Page : 3998
Authors : Kubo I, Xiao P, Nihei K, Fujita K, Yamagiwa Y, Kamikawa T.
Abstract : In a rational approach to the design of antifungal agents against Saccharomyces cerevisiae, a series of alkyl gallates (3,4,5-trihydroxybenzoates) were synthesized and assayed. Nonyl gallate (1) was found to be the most effective with a minimum fungicidal concentration (MFC) of 12.5 microg/mL (42 microM), followed by octyl gallate (2) with an MFC of 25 microg/mL (89 microM). These MFCs are little influenced by pH values. A time-kill curve study indicates that nonyl gallate exhibits fungicidal activity against S. cerevisiae at any growing stage. The antifungal activity of nonyl gallate is due primarily to its ability to act as a nonionic surface-active agent (surfactant). The length of the alkyl group is not a major contributor but plays a role in eliciting the activity to a large extent. As far as alkyl gallates are concerned, their antimicrobial spectra and potency depend largely on the hydrophobic portion of the molecules.
|
Antimicrobial activity against Escherichia coli O157:H7 ATCC 43894 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Escherichia coli O157:H7
|
16.9
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
|
Antimicrobial activity against Staphylococcus aureus ATCC 25923 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Staphylococcus aureus
|
6.9
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
|
Antimicrobial activity against Listeria monocytogenes ATCC 19111 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Listeria monocytogenes
|
4.2
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
|
Antimicrobial activity against Vibrio parahaemolyticus ATCC 33844 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Vibrio parahaemolyticus
|
27.1
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
|
Antimicrobial activity against Salmonella enterica subsp. enterica serovar Typhimurium ATCC 14028 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Salmonella enterica subsp. enterica serovar Typhimurium
|
23.3
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
|
Antimicrobial activity against Bacillus cereus ATCC 11778 assessed as growth inhibition rate at 9.84 mg/l after 72 hr by spectrophotometry
|
Bacillus cereus
|
3.6
%
|
|
Journal : J Agric Food Chem
Title : Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
Year : 2004
Volume : 52
Issue : 4
First Page : 781
Last Page : 787
Authors : Kim YS, Shin DH.
Abstract : Volatile substances of Callicarpa japonica Thunb. were examined for their antibacterial activities against six foodborne microorganisms using the optical densitometer Bioscreen C. Extracts of C. japonica were obtained by simultaneous steam distillation and solvent extraction (SDE), and those extracted for 1.5 and 2.0 h at pH 6.0 strongly inhibited the growth of Bacillus cereus and Salmonella typhimurium; the content of the volatile substances of leaves at these pH levels were 543.1 and 706.7 mg/kg, respectively. All foodborne microorganisms tested were strongly inhibited by the addition of >8% (v/v) of the SDE extracts to broth medium. The major volatile components of the SDE extracts obtained at 1.5 h and pH 6.0 were gamma-caryophyllene, 1-octen-3-ol, 2-hexenal, germacrene B, and aromadendrene II, with corresponding peak areas of 44.14, 15.6, 9.86, 5.24, and 4.01%, respectively, and major antibacterial components were 1-octen-3-ol and 2-hexenal. Among the 32 materials identified as volatile flavor components, 2-hexenal, 2,4-hexadienal, 1-octen-3-ol, 2,4-heptadienal, and epiglobulol strongly inhibited microorganism growth. In particular, 2-hexenal (107.52 mg/L) and 1-octen-3-ol (678.64 mg/L) inhibited the growth of most microorganisms tested by >90%.
