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Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils
Author(s) -
Gaglio Raimondo,
Barbera Marcella,
Aleo Aurora,
Lommatzsch Ines,
La Mantia Tommaso,
Settanni Luca
Publication year - 2017
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201600477
Subject(s) - daucus carota , chemistry , essential oil , steam distillation , sesquiterpene , stenotrophomonas , monoterpene , botany , gas chromatography , food science , chromatography , organic chemistry , biology , biochemistry , 16s ribosomal rna , gene
The essential oils ( EO s) of green seeds from Daucus carota subsp. maximus growing wild in Pantelleria Island (Sicily, Italy) were characterized. EO s were extracted by steam distillation, examined for their inhibitory properties against food‐borne Gram ‐positive and Gram ‐negative bacteria and analyzed for the chemical composition by gas chromatography ( GC ) and mass spectrometry ( MS ). Undiluted EO s showed a large inhibition spectrum against Gram ‐positive strains and also vs. Acinetobacter spp. and Stenotrophomonas maltophilia . The minimum inhibition concentration ( MIC ) was in the range 1.25 – 2.50 μl/ml for the most sensitive strains. The chemical analysis indicated that D . carota subsp. maximus EO s included 34 compounds (five monoterpene hydrocarbons, six oxygenated monoterpenes, 14 sesquiterpene hydrocarbons, four oxygenated sesquiterpenes, camphorene and four other compounds), accounting for 95.48% of the total oil, and that the major chemicals were carotol, β ‐bisabolene, and isoelemicin.