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Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica
Author(s) -
Pintore Giorgio,
Usai Marianna,
Bradesi Pascale,
Juliano Claudia,
Boatto Gianpiero,
Tomi Félix,
Chessa Mario,
Cerri Riccardo,
Casanova Joseph
Publication year - 2001
Publication title -
flavour and fragrance journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.393
H-Index - 70
eISSN - 1099-1026
pISSN - 0882-5734
DOI - 10.1002/ffj.1022
Subject(s) - rosmarinus , officinalis , chemotype , chemistry , antimicrobial , essential oil , antibacterial activity , bacteria , chemical composition , traditional medicine , food science , organic chemistry , biology , medicine , genetics
A detailed analysis of Rosmarinus officinalis L. essential oil from Sardinia and Corsica (α‐pinene/verbenone/bornyl acetate chemotype) was carried out using GC–RI, GC–MS and 13 C‐NMR, on the bulk sample or after repeated chromatography. Fifty‐eight compounds were identified. The antimicrobial activity of two Sardinian samples was investigated and both exhibited a moderate antibacterial activity. Gram‐positive bacteria were more sensitive (MIC 2.5–4 mg/ml) than Gram‐negative bacteria. Killing time experiments demonstrated that prolonged times (60 min) are needed to completely inactivate the bacterial inoculum. Copyright © 2001 John Wiley & Sons, Ltd.