Efficient separation of Cinnamomum camphora leaf essential oil and in vitro evaluation of its antifungal activity

Abstract

Cinnamomum camphora leaf essential oil (CEO) was extracted using enzymatic-ultrasound pretreatment followed by microwave assisted extraction (EUP-MAE) method and simultaneously studied as a mycelial growth inhibitor against five important pathogens which cause potato dry rot. The optimum EUP-MAE conditions with a real CEO yield of 19.23 ± 0.12 mg/g were obtained through Plackett–Burman design and Box–Behnken design as follows: 3 % of enzyme dosage, 2 h of pretreatment time, 5 of pH, 210 W of ultrasound power, 50 °C pretreatment temperature, 16 mL/g of water to solid ratio, 30 min of microwave time and 500 W of microwave power. Compared to the reference methods, EUP-MAE possessed a highest CEO yield than these of ultrasound-microwave assisted extraction (U-MAE) and traditional hydrodistillation (HD). Gas chromatography-mass spectrometry (GC–MS) analysis demonstrated that eucalyptol, camphor, and α -terpineol were the three main constituents of CEO. Results from in vitro antifungal activity assay revealed that the mycelial growths of all the five tested Fusarium solani , Fusarium culmorum , Fusarium trichothecioides , Fusarium sporotrioides , and Fusarium avenaceum were apparently affected by CEO. These findings not only provide a potential paradigm for the separation of plant essential oil, but also guarantee a promising utilization of the CEO for potato protection to control the Fusarium spp.