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Chemical Composition, Antibacterial, Antioxidant and in Vitro Antidiabetic Activities of Essential Oils from Eruca vesicaria
Author(s) -
Hichri Faycel,
Omri Hichri Amel,
Maha Mastouri,
Saad Mana Hossan Aisha,
Flamini Guido,
Ben Jannet Hichem
Publication year - 2019
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.201900183
Subject(s) - chemistry , dpph , abts , eruca , food science , antioxidant , essential oil , antibacterial activity , botany , traditional medicine , biochemistry , bacteria , biology , medicine , genetics
This work describes the study of the chemical composition and bioactivity of the essential oils (EOs) of the different organs (leaves, flowers, stems and roots) from Eruca vesicaria . According to the GC and GC/MS analysis, all the EOs were dominated by erucin (4‐methylthiobutyl isothiocyanate) with a percentage ranging from 17.9 % (leaves) to 98.5 % (roots). The isolated EOs were evaluated for their antioxidant (DPPH, ABTS and β ‐carotene/linoleic acid), antibacterial and inhibitory property against α ‐amylase and α ‐glucosidase. Most EOs exhibited an interesting α ‐glucosidase and α ‐amylase inhibitory potential. The roots essential oil was found to be the most active with IC 50 values of 0.80±0.06 and 0.11±0.01 μg mL −1 , respectively. The essential oil of roots exhibited the highest antioxidant activity (DPPH, PI=92.76±0.01 %; ABTS, PI=78.87±0.19; and β ‐carotene, PI=56.1±0.01 %). The isolated oils were also tested for their antibacterial activity against two Gram‐positive and three Gram‐negative bacteria. Moderate results have been noted by comparison with Gentamicin used as positive control.