Chemical Composition and Antimicrobial Activity Against Food-Borne Pathogens of Calocedrus formosana Heartwood Essential Oil

This study investigated the chemical composition, and antimicrobial activity against food-borne pathogens of essential oil isolated from heartwood Calocedrus formosana Taiwan. The oil, by hydrodistillation in a Clevenger-type apparatus, was characterized using GC–FID GC–MS. major constituents were τ-muurolol (16.1%), α-cadinol (11.1%), α-terpineol (10.6%), thymol (8.5%), β-thujaplicin (4.5%). demonstrated strong bacterial fungal pathogens, and, to determine source compounds responsible for this , main components individually evaluated. most active determined be τ-muurolol, α-cadinol, thymol, β-thujaplicin.