Research Article
Eucalyptus Essential Oil as a Natural Food Preservative: In Vivo and In Vitro Antiyeast Potential
Table 2
Chemical constituents of eucalyptus essential oil obtained through SPME/GC-MS.
| RT (min) | Compound | Percentage |
| 8.069 | α-Pinene | 8.87 | 11.315 | β-Pinene | 0.82 | 13.422 | β-Myrcene | 1.07 | 13.677 | α-Phellandrene | 1.05 | 13.908 | 3-Carene | 0.19 | 14.323 | Terpinolene | 0.19 | 15.221 | Limonene | 13.84 | 15.877 | 1,8-Cineole | 63.96 | 17.255 | γ-Terpinen | 3.98 | 18.423 | o-Cymene | 4.13 | 18.948 | 4-Carene | 0.15 | 22.443 | trans-5-Methyl-2-isopropyl-2-hexen-1-al | 0.05 | 25.958 | p-Cymene | 0.14 | 30.132 | Linalool | 0.10 | 32.868 | 4-Terpineol | 0.26 | 35.08 | Pinocarveol | 0.08 | 36.609 | α-Terpineol | 0.43 | | Monoterpene hydrocarbons | 34.46 | | Oxygenated monoterpenes | 64.83 | | Total of identified compound | 99.29 |
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RT: retention time (min), relative area percentage. Results are based on GC-MS.
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