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Chemical Composition and Anti Bacterial Activity of the Essential Oil From Aerial Parts of Torilisleptophylla and Thecocarpusmeifolius
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R Fatolahi   , Sh Masodi * 1, T Baradari , M Taherkhani , F Mohamadi , A Rostaeian |
| 1- , shmasoudi@yahoo.com |
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Abstract: (10445 Views) |
| Introduction: The genus of Torilis from Umbelliferae family comprises of 10-15 species which have been distributed in Europe, north of Africa and south-west of Asia. Nine species of this genus are found in Iran. Phytochemical investi-gation of different species of Torilis ha-ve shown that they contain comarins, flavonoid and sesquiterpenes compou-nds. The genus of Thecocarpus which also belongs to Umbelliferae family has only one species in Iran.There is no any report on the phytochmistry of this ge-nus in literature.
Materials & Methods: In the research, the essential oil of the aerial parts of Torilisleptophylla, collected from Ilam province, was obtained by hydro-distill-ation using a Clevenger-type apparatus for 3h. The essential oil of the aerial pa-rts of Thecocarpusmeifolius, collected from Shahr-e-Kourd city, was extracted by a microwave apparatus. Theessential oils were analysed by a GC/MS system.
Findings: Inthe essential oil of the aerial parts of Torilisleptophylla 63 compoun-ds representing 92.14%, were identified in which spathulenol (15.74%), trans-α-bergamothene (9.37%) and germacrene D (8.94%) were the major constituents. 41 constituents representing 92.4% we-re identified in the essential oil of Thec-ocarpusmeifolius in which spathulenol (30.8%), caryophyllene oxide (8.9%) and germacrene D (6.0%) were the major ones. Antibacterial activity of both oils against the Gram-positive and Gram-negative bacteria was investiga-ted. Both oils showed inhibitor against Gram-positive bacteria.
Discussion & Conclusion: Both oils sh-owed significant inhibitory effects agai-nst Gram positive bacteria. |
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| Keywords: Torilisleptophylla, Thecoca-rpusmeifolius, essential oil, spathulenol, anti microbial activity |
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Full-Text [PDF 320 kb]
(2710 Downloads)
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Type of Study: Research |
Subject:
Food chemistry
Received: 2013/12/30 | Accepted: 2013/12/30 | Published: 2013/12/30
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