Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential

Table 1

Chemical constituents of eucalyptus essential oil obtained through GC-MS.

RT (min)	Compound	Percentage
15.776	α-Pinene	5.02
17.843	β-Pinene	0.54
18.267	β-Myrcene	0.77
19.092	α-Phellandrene	0.53
19.685	Terpinolene	0.10
20.128	Limonene	6.45
20.646	1,8-Cineole	80.44
21.75	γ-Terpinene	2.90
23.237	4-Carene	0.34
23.616	Linalool	0.16
25.889	Pinocarveol	0.17
27.69	4-Terpineol	0.55
28.296	α-Terpineol	1.72
	Monoterpene hydrocarbons	16.67
	Oxygenated monoterpenes	83.04
	Total of identified compound	99.71

RT: retention time (min), relative area percentage. Results are based on GC-MS. MS acquisition started after 4 min.