Essential oil was extraction from Cinnamomum camphor peel using microwave as an aid and study of their inhibitory effect on Pseudocercospora psidii fungi

Abstract

To apply the natural ingredients of plants in the field of food preservation, the essential oil of Cinnamomum camphor peel was isolated by salt-out pretreatment and microwave-assisted hydrodistillation. Using the single-factor mixed response surface approach, the extraction yield was optimized. A total of 14.98 mL/kg DW (dry weight: DW) was the greatest essential oil yield recorded. By using GC–MS analysis, a total of 29 compounds were found in the essential oil, with methyl eugenol (12.66 %) and safrole (10.36 %) being the two predominant compounds. However, the essential oil had a clear inhibitory effect on Pseudocercospora psidii at a concentration of 10 mg/mL. In conclusion, Cinnamomum camphora pericarp essential oil is anticipated to be a green natural pesticide that significantly inhibits pathogenic bacteria in crops.