OPEN ACCESS | PEER-REVIEWED | RESEARCH ARTICLE | DOWNLOAD PDF | VIEW FULL-TEXT PDF | TOTAL VIEWS
Chemical composition, antimicrobial and antioxidant activities of the essentials oils from flowers of Salvia sharifii
Hallouma Bilel (1) , Lamia Boubakri (2) , Fethi Zagrouba (3) , Naceur Hamdi (4,*)
(1) Higher Institute of Sciences and Technology of Environment of Borj Cedria, University of Carthage, Hammam-Lif, B.P. 1003, Tunisia
(2) Higher Institute of Sciences and Technology of Environment of Borj Cedria, University of Carthage, Hammam-Lif, B.P. 1003, Tunisia
(3) Higher Institute of Sciences and Technology of Environment of Borj Cedria, University of Carthage, Hammam-Lif, B.P. 1003, Tunisia
(4) College of Science and Arts, Qassim University, Al-Rass, 51477, The Kingdom of Saudi Arabia
(*) Corresponding Author
Received: 01 Apr 2015 | Accepted: 02 May 2015 | Published: 30 Sep 2015 | Issue Date: September 2015
The present study is the first investigation of chemical composition, antioxidant and antimicrobial activities of the volatile oils from Salvia sharifii in Tunisia. The obtained results show that essential oils from Tunis locality were most complex and present 35 compounds representing 96.83% of the total oil composition. The major components of the studied oils in this site are Linalool (32.9%) and the green leaf volatiles; hexyl isolaverate (15.4%) and hexyl-2-methyl butanoate (10.9%) were detected as the major constituents of the oil. Considerable levels of antioxidant activities of the investigated essential oils were highlighted. Variations in antioxidant activities may be attributed to the concentrations of major components and the presence of some phenolic compounds like linalool. Our results showed strong activities of the investigated oils against all tested microorganisms. The antimicrobial test results showed that the oils had a great potential antimicrobial activity against all bacteria and fungal strains. Gram-positive bacteria are more sensitive to the investigated oil, with a range of 0.09 to 6.25 µL/mL than Gram-negative bacteria in the range, which is significantly higher from 1.56 to 25.00 µL/mL. The oil showed moderate antioxidant activities, (IC50 = 16.8 µg/mL) but good to moderate antimicrobial activity against most of the tested microorganisms.
Links for Article
| | | | | | |
| | | | | | |
Article MetricsThis Abstract was viewed 733 times | PDF Article downloaded 302 times
. Ahmed Souadia, Nadhir Gourine, Mohamed Yousfi
Variability in phytochemical composition and antioxidant activity of Saccocalyx satureioides essential oils due to harvest period
Journal of Herbs, Spices & Medicinal Plants , 1, 2020
. Ahmadi, L.; Mirza, M. J. Essent. Oil Res. 1999, 11, 289-290.
. Ames, B. M. Science 1983, 221, 1256-1263.
. Baardseth, P. Food Add. Contam. 1989, 6, 201-207.
. Baratta, M. T.; Dorman, H. J. D.; Deans, S. G.; Figueiredo, A. C.; Barroso, J. G.; Ruberto, G. Flav. Frag. J. 1998, 13, 235-244.
. Baratta, M. T.; Dorman, H. J. D.; Deans, S. G.; Biondi, D. M.; Ruberto, G. J. Essent. Oil Res. 1998, 10, 618-627.
. Baser, K. H. C.; Ozek, T.; Kirimer, N.; Tumen, G. J. Essent. Oil Res. 1993, 5, 347-348.
. Baser, K. H. C.; Beis, S. H.; Ozek, T. J. Essent. Oil Res. 1995, 7, 113-114.
. Baser, K. H. C.; Kurkcuoglu, M.; Ozek, T.; Sarikardasoglu, S. J. Essent. Oil Res. 1995, 7, 229-230.
. Kelen, M.; Tepe, B. Bioresour. Tech. 2008, 99, 4096-4104
. Davies, N. W. J. Chromatogr. 1990, 503, 1-24.
. Deans, S. G. Essential Oils and Waxes, vol. 12. Springer-Verlag, Berlin, 1991, pp. 309-320.
. Marta, B.; Marek, G. Chem. Pap. 2012, 66, 85-91
. Deans, S. G.; Ritchie, G. Int. J. Food Microbiol. 1987, 5, 165-180.
. Demirci, B.; Baser, K. H. C.; Tumen, G. Flav. Frag. J. 2002, 17, 23-25.
. Demirci, B.; Baser, K. H. C.; Yildiz, B.; Bahcecioglu, Z. Flav. Frag. J. 2003, 18, 116-121.
. Adams, R. P. Identification of essential oil components by gas chromatography/mass spectroscopy. Illinois: Allured Publishing Corporation, 1995, pp. 469.
. Dorman, H. J. D.; Deans, S. G. J. Appl. Microbiol. 2000, 88, 308-316.
. Helander, I. M.; Alakomi, H. L; Latva-Kala, K.; Mattila-Sandholm, T.; Pol, I.; Smid, E. J.; Gorris, L. G. M.; Wright, A. J. Agric. Food Chem. 1998, 46, 3590-3595.
. Hammerschmidt, F. J.; Clark, A. M.; Soliman, F. M.; El-Kashoury, E. S.; Abd El-Kawy, M. M.; El-Fishawy, A. M. Planta Med. 1993, 59(1), 68-70.
How to cite
The other citation formats (EndNote | Reference Manager | ProCite | BibTeX | RefWorks) for this article can be found online at: How to cite item
DOI Link: https://doi.org/10.5155/eurjchem.6.3.301-304.1264
| | | | | | |
| | | | | |
Save to Zotero Save to Mendeley
European Journal of Chemistry 2015, 6(3), 301-304 | doi: https://doi.org/10.5155/eurjchem.6.3.301-304.1264 | Get rights and content
- There are currently no refbacks.
© Copyright 2010 - 2020 • Atlanta Publishing House LLC • All Right Reserved.
The opinions expressed in all articles published in European Journal of Chemistry are those of the specific author(s), and do not necessarily reflect the views of Atlanta Publishing House LLC, or European Journal of Chemistry, or any of its employees.
Copyright 2010-2020 Atlanta Publishing House LLC. All rights reserved. This site is owned and operated by Atlanta Publishing House LLC whose registered office is 2850 Smith Ridge Trce Peachtree Cor GA 30071-2636, USA. Registered in USA.