Chemical Composition and Biological Activities of Essential Oils from the Fruits of Cuminum cyminum L. and Ammodaucus leucotrichus L. (Apiaceae). Issue 3 (3rd May 2020)

• Record Type: Journal Article
• Authors: Hajib, Ahmed; Nounah, Issmail; Oubihi, Asmae; Harhar, Hicham; Gharby, Said; Kartah, Badreddine; Bougrin, Khalid; Charrouf, Zoubida
• Is Part Of: Journal of essential oil-bearing plants. Volume 23:Issue 3(2020)
• Page Start: 474
• Page End: 483
• Publication Date: 2020-05-03
• Subjects: Cuminum cyminum -- Ammodaucus leucotrichus L. -- antibacterial -- antioxidant L. -- essential oil; 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.2020.1790427
• Languages: English
• ISSNs: 0972-060X

Abstract

Abstract: Hydrodistilled volatile oils obtained from the fruits of Cuminum cyminum L . and Ammodaucus leucotrichus L., cultivated in Morocco, were analyzed by GC/FID and GC/MS. Twenty-one compounds repre- senting 98.7 % of the oil were identified for the C. cyminum L . species. The main components of the oil were: γ- terpinen-7-al (37.2 %), cuminaldehyde (29.1 %), γ-terpinene (10.0 %), β-pinene (7.1 %) and p-cymene (6.1 %). For the Ammodaucus leucotrichus L . species, there were 21 identified compounds, representing 98.4 % of the total oil. The major constituents were perrilla aldehyde (78.2 %) and limonene (9.5 %). Isolated essential oils were tested for radical-scavenging ability using the stable DPPH radical and the ABTS radical, for reducing power ability with a test based on the reduction of ferric cations, and for lipid peroxidation inhibitory ability using β- carotene bleaching assay. The two oils showed a particularly interesting profile concerning oxidation of the fatty unsaturated substances. The antimicrobial activity of the essential oils was individually evaluated against representatives of Gram-positive and Gram-negative bacteria using the agar diffusion method. The most sensi- tive microorganisms are: Enterococcus faecalis, Salmonella sp, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Staphylococcus epidermis, Citrobacter freundii and Escherichia coli .