JOURNAL 569


Records of Natural Products
VOLUME & ISSUE
Year: 2015 Issue: 4 October-December
PAGES
p.518 - 525
STATISTICS
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AUTHORS
    Ilhem Labed-Zouad, Amira Labed, Souheila Laggoune, Semra Zahia, Ahmed Kabouche and Zahia Kabouche
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GRAPHICAL ABSTRACT


ABSTRACT


The aims of this study were to compare the chemical composition and antibacterial activity of four hydrodistilled oils of Ferula vesceritensis Coss. & Dur . Essential oils were obtained from the hydrodistillation of fresh flowers ( FF), dry flowers (DF), fresh stems (FS) and dry stems (DS). The GC-MS analyses of the oils revealed the presence of forty two compounds for FF, thirty seven compounds for DF, forty eight compounds for FS and thirty six components for DS. The total yields of the volatile essential oils were respectively: 97.9% (FF), 88.6% (DF), 96.4% (FS) and 87.4% (DS) with the prevalence of α -pinene (FF 32%, DF 16.1%, FS 11.5%, DS 17.4%), β-pinene (FS 8.1%, DS 8.9%), α - phellandrene (FF 8.5%, DF 24.3%), fenchylacetate (FF 10.4%, FS 7.3%, DS 8.8%), elixene (DF 6.3%, FS 5.4%), aristolene (FF 5.4%, FS 7.2%, DS 6.8%), caryophyllene oxide (FS 7.6%) and carotol (FF 13.9%, DF 10.7% FS 18.8%, DS 10.8%). The essential oils were tested againest 9 bacteria and showed a good antibacterial activity against almost food-borne pathogens and clinical isolated microorganisms at a concentration of 128 µ g/mL Minimum inhibitory concentration (MIC) values for all the bacteria were ranged between16 µ g/mL and 80 µ g/mL.

KEYWORDS
  • Ferula vesceritensis
  • Apiaceae
  • essential oil
  • hydrodistillation
  • antibacterial activity