Antibacterial Activity of Hexanol Vapor In Vitro and on the Surface of Vegetables
Daisuke Kyoui,
Yuka Saito,
Akifumi Takahashi,
Gou Tanaka,
Runa Yoshida,
Yoshiyuki Maegaki,
Taketo Kawarai,
Hirokazu Ogihara,
Chise Suzuki
Affiliations
Daisuke Kyoui
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Yuka Saito
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Akifumi Takahashi
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Gou Tanaka
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Runa Yoshida
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Yoshiyuki Maegaki
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Taketo Kawarai
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Hirokazu Ogihara
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Chise Suzuki
Laboratory of Food Microbiology, Department of Food Science and Technology, College of Bioresource Sciences, Nihon University, 1866 Kameino, Fujisawa 2520880, Kanagawa, Japan
Hexanol is a volatile alcohol and a major component of plant essential oils (EOs). However, the antibacterial activity of hexanol vapor has not been well studied. This study aimed to evaluate the antibacterial activity of hexanol. In this study, seven food-related bacteria were exposed to 1-, 2- or 3-hexanol vapor on agar media to evaluate their growth. Additionally, the total viable counts in three vegetables when exposed to 1-hexanol vapor were measured. The results showed that 1-hexanol exhibited antibacterial effects against Gram-negative bacteria but did not affect Gram-positive bacteria. However, compounds 2- and 3-hexanol did not show antimicrobial activity against any bacteria. For the vegetables, exposure to 1-hexanol vapor decreased the total viable bacterial counts in cabbage and carrot and inhibited bacterial growth in eggplants. In cabbage, 1-hexanol vapor at concentrations over 50 ppm decreased the total viable count within 72 h, and 25 ppm of vapor showed bacteriostatic activity for 168 h. However, 1-hexanol vapor also caused discoloration in cabbage. In summary, 1-hexanol has the potential to act as an antibacterial agent, but further studies are required for practical use. Moreover, the study results may help determine the antimicrobial activity of various EOs in the future.
