Chemical composition and antibacterial activity of  Otanthus maritimus  (L.) Hoffmanns. & Link essential oils from Corsica | Zendy

Muselli Alain | Zendy; Rossi PaulGeorges | Zendy; Desjobert JeanMarie | Zendy; Bernardini AntoineFrançois | Zendy; Berti Liliane | Zendy; Costa Jean | Zendy

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Chemical composition and antibacterial activity of Otanthus maritimus (L.) Hoffmanns. & Link essential oils from Corsica

Author(s) -

Muselli Alain,

Rossi PaulGeorges,

Desjobert JeanMarie,

Bernardini AntoineFrançois,

Berti Liliane,

Costa Jean

Publication year - 2007

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.1787

Subject(s) - chemistry , camphor , antibacterial activity , essential oil , staphylococcus aureus , composition (language) , food science , artemisia , bacteria , traditional medicine , botany , organic chemistry , biology , medicine , linguistics , genetics , philosophy

The chemical composition of Otanthus maritimus L. essential oils obtained from aerial parts, roots and whole plants from Corsica was investigated by capillary GC and GC–MS analysis. A collective oil and some of its main components were tested for antibacterial activity against microorganisms involved in nosocomial infection and food‐borne illnesses. With the exception of camphor (7.0–20.4%), the main constituents were irregular monoterpenes: yomogi alcohol (24.4–34.7%), artemisia alcohol (11.5–19.2%) and artemisyl acetate (4.9–12.6%). The antibacterial activity of O. maritimus oil and the antibacterial potential of both artemisia and yomogi alcohols against Staphylococcus aureus and Campylobacter jejuni are reported for the first time. Copyright © 2007 John Wiley & Sons, Ltd.

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