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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.