{"title":"Proper NADES treatment improved Zanthoxylum bungeanum essential oil yield and boosted α-terpineol antibacterial efficacy.","authors":"Yadong Zhu, Chen Zhang, Jing Liu, Zhide Xue, Bolin Zhang, Hongfei Zhao","doi":"10.1038/s41538-025-00437-4","DOIUrl":null,"url":null,"abstract":"<p><p>This work evaluated the effects of natural deep eutectic solvent (NADES) treatments on the type and amount of Zanthoxylum bungeanum essential oil (EO). The yield of Z. bungeanum EO was improved from 4.67% in an untreated group to 6.42% in the Ch-LA (Choline chloride-Lactic acid) group. Significant difference in the relative content of main components from Z. bungeanum EO was observed among different NADES treatments, especially acid-based NADES treatments, which significantly raised the relative content of α-terpineol. Resultantly, the higher α-terpineol, the stronger the antimicrobial activity of Z. bungeanum EO. As one of the main components of Z. bungeanum EO, α-terpineol inhibited the growth of pathogenic bacterial strains by damaging the structure of cell membranes, disturbing cell physiological functions, and inducing DNA cleavage. In a word, selecting an ideal NADES treatment not only extracted the most EO but also improved the antibacterial activity.</p>","PeriodicalId":19367,"journal":{"name":"NPJ Science of Food","volume":"9 1","pages":"73"},"PeriodicalIF":6.3000,"publicationDate":"2025-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12078588/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"NPJ Science of Food","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1038/s41538-025-00437-4","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This work evaluated the effects of natural deep eutectic solvent (NADES) treatments on the type and amount of Zanthoxylum bungeanum essential oil (EO). The yield of Z. bungeanum EO was improved from 4.67% in an untreated group to 6.42% in the Ch-LA (Choline chloride-Lactic acid) group. Significant difference in the relative content of main components from Z. bungeanum EO was observed among different NADES treatments, especially acid-based NADES treatments, which significantly raised the relative content of α-terpineol. Resultantly, the higher α-terpineol, the stronger the antimicrobial activity of Z. bungeanum EO. As one of the main components of Z. bungeanum EO, α-terpineol inhibited the growth of pathogenic bacterial strains by damaging the structure of cell membranes, disturbing cell physiological functions, and inducing DNA cleavage. In a word, selecting an ideal NADES treatment not only extracted the most EO but also improved the antibacterial activity.
期刊介绍：
npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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