Open AccessComparative study on the phytochemical composition and antibacterial activity of the essential oil of Diphasia klaineana stems at pre-flowering and fruit set
Author(s) -
Benson Boua Boua,
Yacouba Koné,
Yacouba Koné,
Lanciné Traore,
N’Guessan Ambroise Malan,
Janat Akhanovna Mamyrbékova-Békro
Publication year - 2021
Publication title -
the journal of phytopharmacology
Language(s) - English
Resource type - Journals
ISSN - 2320-480X
DOI - 10.31254/phyto.2021.10509
Subject(s) - sabinene , essential oil , antibacterial activity , phytochemical , food science , minimum inhibitory concentration , composition (language) , chemistry , antimicrobial , botany , minimum bactericidal concentration , biology , traditional medicine , horticulture , bacteria , limonene , organic chemistry , medicine , linguistics , philosophy , genetics
The phytochemical composition and antibacterial activity of the essential oils of Diphasia klaineana at different developmental stages (pre-flowering and fruit set) were reported. The essential oils were extracted by continuous hydro distillation and their antibacterial activities were tested against Staphyloccocus aureus ATCC 25923. The yield of oil (w/w %) of stems in different stages was in the order: pre-flowering (0.21 %) > fruit set (0.07 %). GC and GC/MS were analyzed the essential oils composition. In total, 35 and 34 constituents were identified and quantified in the mentioned samples, respectively. Monoterpene hydrocarbons were the main group of compounds in the stems during preflowering (42.40 %) and fruit set (56.15 %). Major compounds at pre-flowering were β-elemol, sabinene, guaiol and terpinen-4-ol. The antibacterial effect of essential oils was estimated by the disk diffusion method using Müller–Hinton agar and the measurement of diameters of inhibition zones. The bioassay results showed some variations between the two tested oils in their inhibitory activity against the tested bacteria at 10 µL. The essential oils from Diphasia klaineana stems at pre-flowering exhibited potent antibacterial activity against Staphyloccocus aureus ATCC 25923, with a minimum inhibitory concentration (MIC) value of 25 mg/mL, while the stems essential oil at fruit set had no activity