Chemical Compositions and Antibacterial Activity of Four Essential Oils from Ferula vesceritensisCoss. & Dur. Against Clinical Isolated and Food-Borne Pathogens

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.