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RESEARCH PRODUCT

Chemical composition and antibacterial effect of Smyrnium olusatrum L. Fruit Essential Oil

Rajaa Ait MhandM. Amparo BlázquezMohamed AkssiraImane ZaleghSaida Cherif HamidaM. Carmen González-masFairouz SaidiNabahat Benmanssour

subject

ApiaceaebiologyChemistryGeneral Chemistrybiology.organism_classificationSmyrnium olusatrummedicine.disease_causelaw.inventionMinimum inhibitory concentrationlawStaphylococcus aureusmedicineFood scienceAntibacterial activityChemical compositionBacteriaEssential oil

description

The plants of the <em>Apiaceae</em> family are mainly used for food purposes and their multiple therapeutic properties and biological activities. This study aims to determine the chemical composition of Essential Oil (EO) of the fruits of <em>Smyrnium olusatrum</em> L. obtained by hydrodistillation in Clevenger-type apparatus. GC/MS analyzed the EO and the antibacterial activity was evaluated against clinical bacterial strains by two complementary methods (Disc diffusion and micro-atmosphere) and determination of Minimal Inhibitory Concentration (MIC). The results of chemical composition show that the EO is dominated by hydrocarbon monoterpenes (55,95%). The antibacterial effect shows that Gram-positive bacteria are the most sensitive to the inhibitory action of EO with inhibition zone diameters (DZI) ranging from 18 to 20 mm for <em>Staphylococcus aureus</em> and <em>Streptococcus faecium</em> strains. The same results were reported with the micro-atmosphere

yearjournalcountryeditionlanguage
2020-06-23Mediterranean Journal of Chemistry
https://doi.org/10.13171/mjc10602006231292iz