English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The composition and antibacterial activity of the essential oil of Levisticum  officinale Koch. at different developmental stages (flower, immature fruit,  green mature fruit and ripened fruit) is reported. The essential oils were  obtained by hydrodistillation of air-dried samples and their antibacterial  activities were tested against seven bacteria. The yield of oil (w/w %) in  different stages was in the order: immature fruit (1.5 %) > green mature  fruit (1.0 %) > ripened fruit (0.6 %) > flower (0.1 %). The essential oils  were analyzed by GC and GC-MS. In total, 27, 31, 28 and 26 constituents were  identified and quantified in the mentioned samples, respectively. Monoterpene  hydrocarbons were the main group of compounds in the green mature fruit (79.2  %), immature fruit (78.4 %), ripened fruit (75.2 %) and flower (44.0 %). The  antibacterial activity of the oils was evaluated by the disk diffusion method  using Muller-Hinton agar and determination of inhibition zones. The results  of the bioassays showed some variations between the three tested oils in  their inhibitory activity against the tested bacteria at a 10 μl disc-1  concentration. The oils from mature and ripened fruit exhibited potent  antibacterial activity against Bacillus subtilis, with minimum inhibitory  concentration (MIC) values of 0.90 mg ml-1 in mature and ripen fruits.

The composition and antibacterial activity of the essential oil of Levisticum officinale Koch. flowers and fruits at different developmental stages