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Composition and antimicrobial activity of root, leaf, stem, flower and fruit essential oils from cultivated  Pastinaca sativa  subsp.  sativa , and its two wild-growing relatives  P. sativa  subsp.  urens  and  P. hirsuta  (Apiaceae) were investigated. Twenty-nine hydrodistilled essential oils of plants from different localities and/or years were analysed by GC-FID and GC/MS. Dominant in root oils was myristicin ( P. sativa ) or apiole ( P. hirsuta ), in leaf and stem oils myristicin (cultivated plants) or γ-palmitolactone (wild-growing plants) and in flower and fruit oils aliphatic esters. Multivariate statistics (PCA, nMDS, UPGMA clustering) generally revealed separation of oils of investigated  Pastinaca  taxa and demonstrated their chemosystematic significance. One oil per each organ of all three plants (fifteen in total) was tested using microdilution method for activity against  Candida tropicalis ,  C. parapsilosis ,  C. krusei ,  C. glabrata, C. albicans ,  Staphylococcus aureus ,  Bacillus cereus ,  Listeria monocytogenes ,  Escherichia coli ,  Salmonella  Typhimurium and  Enterobacter cloacae ; MIC = 0.25–8 mg/mL, MBC(MFC) = 0.5–16 mg/mL.

Composition and antimicrobial activity of Pastinaca sativa subsp. sativa , P. sativa subsp. urens and P. hirsuta essential oils