Chemical Composition ofCyperus rotundusL. Tubers Essential Oil from the South of Tunisia, Antioxidant Potentiality and Antibacterial Activity against Foodborne Pathogens
| Autor: | Ismahen Essaidi, Ahmed Snoussi, Hervé Casabianca, Hayet Ben Haj Koubaier, Nabiha Bouzouita, Mohamed Moncef Chaabouni |
|---|---|
| Přispěvatelé: | Higher Institute of Food Industries of Tunis, Lab Chim Organ & Struct Synth & Anal Physiochim, Université de Tunis El Manar (UTM), PNBS - Produits naturels et biosourcés - Natural & Bio-based Products, Institut des Sciences Analytiques (ISA), Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS)-Institut de Chimie du CNRS (INC)-Université Claude Bernard Lyon 1 (UCBL), Université de Lyon-Université de Lyon-Centre National de la Recherche Scientifique (CNRS) |
| Rok vydání: | 2014 |
| Předmět: |
EXTRACTION
Antioxidant DPPH medicine.medical_treatment ANTIFUNGAL ACTIVITIES antioxidant activity Biochemistry essential oil Analytical Chemistry law.invention chemistry.chemical_compound chemotypes sesquiterpenes [CHIM.ANAL]Chemical Sciences/Analytical chemistry law Botany medicine PLANTS Food science Essential oil Chemotype Organic Chemistry Antimicrobial chemistry Cyperaceae Antibacterial activity GC-MS Diethyl ether Cyperus rotundus |
| Zdroj: | Journal of Essential Oil Bearing Plants Journal of Essential Oil Bearing Plants, Taylor & Francis, 2014, 17 (3), pp.522-532. ⟨10.1080/0972060X.2014.895182⟩ |
| ISSN: | 0976-5026 0972-060X |
| Popis: | International audience; The chemical composition of Cyperus rotundus L. tubers essential oil from the South of Tunisia was analyzed using GC-FID and GC-MS. Fifty compounds were identified representing 84.6 % of the total oil. A new chemotype was found in Tunisia. This essential oil was characterized by sesquiterpenes abundance (78.3 %) mainly represented by cyperene (15.2 %) and cyperotundone (19.7 %). The essential oil (EO) was further fractionated into three fractions (F1: n-pentane, F2: n-pentane/diethyl ether (95/5) and F3: diethyl ether). The antioxidant activity of the EO and its fractions was tested using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging test and beta-carotene bleaching method. Results showed that the whole EO was more active than the fractions with an effective concentration (EC50) of 0.85 +/- 0.03 mg/mL and an antioxidant activity coefficient (AAC) of 396.0 +/- 2.4. The antimicrobial activity of the EO and its fractions was evaluated using the disc diffusion method against six foodborne pathogens and results showed that Staphylococcus aureus was the most inhibited bacterium with an inhibition diameter of 15.2 +/- 0.8 mm for the whole EO. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|