Chemical Composition and Antimicrobial Properties of Essential Oils Obtained from the Resin of Picea orientalis L. Issue 2 (4th March 2022)

• Record Type: Journal Article
• Authors: Öz, Mehmet
• Is Part Of: Journal of essential oil-bearing plants. Volume 25:Issue 2(2022)
• Page Start: 326
• Page End: 337
• Publication Date: 2022-03-04
• Subjects: Antimicrobial activity -- chemical composition -- essential oil -- Picea orientalis -- resin; Essences and essential oils -- Periodicals; Aromatic plants -- Biotechnology -- Periodicals; Oilseed plants -- Biotechnology -- Periodicals; Aromatic plants -- Periodicals; Oilseed plants -- Periodicals; 661.80605
• DOI: 10.1080/0972060X.2022.2077140
• Languages: English
• ISSNs: 0972-060X

Abstract

Abstract: This study aims to evaluate the chemical composition and antimicrobial (antibacterial and antifungal) properties of the essential oil subtracted from the oleoresins, which were obtained from the stem of the Picea orientalis naturally grown in Turkey. The essential oil of the resin was obtained through the hydrodistillation method in a Clevenger type device, and it was analyzed with GC-MS/FID. The structure of 74 compounds that were found in the essential oil was elucidated by comparing with literature data and the database in the appliance. Limonene (53.40%), β -pinene (20.74%) and α -pinene (14.51%) were determined to be the major components. The highest class of compounds in resin essential oils was identified as monoterpene hydrocarbons. The antimicrobial activity of the essential oil was investigated with the agar well diffusion method against 25 microorganisms, including 13 gram-negative, 7 gram-positive bacteria and 5 yeast-molds. As the results of the analysis, the highest antibacterial activity was recorded against S. typhimurium from gram-negative bacteria with inhibition zone ranging as (13.70±0.10-9.70±0.10 mm) and S. aureus from gram-positive bacteria with inhibition zone ranging as (9.30±0.10-6.80±0.10 mm). Additionally, the highest antifungal activity was obtained against C. albicans from yeast-molds with inhibition zone ranging as (10.10±0.10-6.10±0.10 mm).