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Chemical composition and antimicrobial activity of the essential oil of Ferulago campestris (Besser) Grecescu growing in central Italy
Author(s) -
Maggi Filippo,
Tirillini Bruno,
Papa Fabrizio,
Sagratini Gianni,
Vittori Sauro,
Cresci Alberto,
Coman Maria M.,
Cecchini Cinzia
Publication year - 2009
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.1941
Subject(s) - chemistry , antimicrobial , essential oil , apiaceae , broth microdilution , monoterpene , humulene , myrcene , food science , geraniol , botany , terpenoid , minimum inhibitory concentration , limonene , biology , stereochemistry , organic chemistry
Essential oil from the flowers and leaves of Ferulago campestris (Apiaceae) from two collection sites in central Italy was analysed by GC–FID and GC–MS and 134 constituents were identified and quantified by calculating the response factors of FID. Monoterpene hydrocarbons constituted the main fraction of the flower oils, with α ‐pinene, myrcene and γ ‐terpinene as the major components. Sesquiterpenes gave the major contribution to the essential oils from the leaves, with the oxygenated components more abundant, α ‐humulene, spathulenol and caryophyllene oxide being the most representative. The antimicrobial activity (as inhibition zone and MIC) of the essential oils from flowers was evaluated, using a panel of human opportunistic pathogenic bacteria and fungi, by the agar disc diffusion and broth microdilution methods: the Gram‐positive Bacillus subtilis (MIC = 155–310 μg/ml) and Enterococcus faecalis (MIC = 310 μg/ml), and the Gram‐negative Escherichia coli (MIC = 310–625 μg/ml) were found to be the most susceptible strains. Copyright © 2009 John Wiley & Sons, Ltd.