Research J. Pharm. and Tech.

12(3): March 2019

ISSN 0974-3618 (Print) www.rjptonline.org

0974-360X (Online)

RESEARCH ARTICLE

Formulation and Characterization of Cedrus deodara Oil Emulsion and

studies on its activity against representative food and plant pathogens
Manjula Ramadass, Syed Abdul Hakeem, Aravind Yaswanth Chandran, Gowtham Vadivelu,
Padma Thiagarajan*
School of Biosciences and Technology, Vellore Institute of Technology, Vellore, India, 632014
*Corresponding Author E-mail: padmadk4@gmail.com
ABSTRACT:
Food items and plants are mostly affected by bacterial pathogens that results in spreading of infection among
consumers of contaminated foods and also yield loss in agricultural crops respectively. An essential oil such as
cedarwood oil extracted from Cedrus deodara has excellent insecticidal, pesticidal and antimicrobial activities.
In the present study, surfactants Tween 20 and Span 80 were used for emulsifying cedarwood oil to produce an
oil in water emulsion that was found to be stable for the observed period of 120 days. The emulsion was
characterized extensively by zeta potential, electrophoretic mobility, conductivity, turbidity, microscopic and
FTIR studies with favorable results. The activity of the oil and its emulsion was checked against the food and
plant pathogens and good activity was observed against all organisms.

KEYWORDS: Cedrus deodara, Food pathogens, Tween 20, Span 80, Xanthomonas oryzae.

INTRODUCTION: Food pathogenic bacteria cause various gastrointestinal

Cedrus deodara (Cedar) is a cedar tree species that is
found in the Himalayan region. It is an evergreen
coniferous tree with a conic crown and drooping
branches. Derdamerara is derived from the Sanskrit word
“devadaru” that means the “wood of the Gods”. Cedar
wood oil (CO) is extracted from the wood of the tree by
steam distillation. It is a viscous yellowish, brown liquid
with woody, camphor like aroma1,2. It is mostly used in
the manufacture of perfumes, as medications in the
treatment of skin and hair pathological conditions like
eczema, andin other related products3,4. The
characteristics of the oil may depend on the species from
which it is extracted. It is well known for its bactericidal
and pesticidal activities5,6. α and β cedrene, found in the
oil have antimicrobial activities that can inhibit
anaerobic bacteria and some yeasts7. Cedrol, which is an
important constituent of CO, is insecticidal in nature and
inhibits the growth of insects feeding on agricultural
plants8. Altantone, caryophyllene and cadinene are its
other major constituents9.
Received on 13.11.2018 Modified on 18.12.2018
Accepted on 07.01.2019 © RJPT All right reserved
Research J. Pharm. and Tech. 2019; 12(3): 1333-1337.
DOI: 10.5958/0974-360X.2019.00223.3
1333
infections in humans consuming infected foods. These
include Aeromonas hydrophila that is a nonspore
forming bacteria10, Bacillus cereus, a β hemolytic
bacteria11 and Salmonella enterica, a flagellated
bacteria12. Further, infections by Listeria
monocytogenes, a facultative anaerobe causes
listeriosis13, Vibrio cholerae, a Gram-negative, comma-
shaped bacterium causes cholera14 and Escherichia coli,
a rod-shaped bacteria leads to diarrhea15. These
pathogens spread food borne infections by modifying the
food characteristics like color, odor or taste. To reduce
the growth of such bacteria, several preservatives, both
natural as well as chemical, are added to food
products16,17. But at times chemical preservatives may
change the characteristics of the food leading to side
effects upon their consumption18. Due to this, such
preservatives are risky to be used in food products.
Alternatively, natural antimicrobial compounds like
bacteriocins and natural oils can be used for food
preservation19,20. Food pathogens are effectively
controlled by various essential oils from herbs, like seeds
of coriander, clove, rosemary, oregano, thyme, tea tree,
sweet basil, mint, lemon, pine etc21. Apart from this,
some compounds like acetic acid, lactic acid, flavor
compounds, propolis, chitosan, jasmonates also
successfully inhibit food pathogens22.