Antibacterial Activity of Daucus crinitus Essential Oils along the Vegetative Life of the Plant

Abstract

The essential oils from the aerial parts ofDaucus crinitusDesf. were analyzed at three developmental stages (early vegetative, early flowering, and full flowering). Oil yield was found to vary depending on the stage of development, and the highest content of oil (0.15% w/w) was obtained at full flowering. The chemical composition of essential oils studied by GC and GC-MS showed a total of 71 compounds: 27 aliphatic compounds, 18 sesquiterpene hydrocarbons, 9 hydrocarbons monoterpene, 5 oxygenated monoterpenes, 5 phenolic compounds, 4 oxygenated sesquiterpenes, 2 oxygenated diterpenes, and 01 diterpene hydrocarbons. Whatever the analyzed stage, phenolic compounds were the most abundant group. Their level significantly increased during ripening and varied from 36.4 to 82.1%. Antimicrobial activities of oils were tested on four different microorganisms. The oils of various phenological stages showed high activity againstCandida albicans(30 mm) andStaphylococcus aureus(11–28 mm) bacteria strains which are deemed very dangerous and very difficult to eliminate. Thus, they represent an inexpensive source of natural antibacterial substances that may potentially be used in pathogenic systems.

Phytochemical and Biological Activities of Pseudocalymma elegans: A False Garlic

“…Plant bearing antimicrobials show outstanding results comparatively with low side effects . Antimicrobial potential is associated with lipophilic or hydrophilic nature of compound and this can be summarized with increasing order, i.e ., hydrocarbons < esters compounds < alcoholic compounds < ketonic compounds < aldehydic compounds < phenolic compounds . Hydrocarbons, fatty acids, and esters of fatty acids also reported to exhibit antimicrobial potential and also used as food additives .…”

“…Two known chemical constituents, ursolic acid ( 1 ) and β ‐amyrin ( 2 ), were also purified for the first time from this plant as well as chemical constituents of hexane, dichloromethane, and ethyl acetate extracts were identified by gas chromatography‐mass spectrometry and mass spectral library search. These compounds are reported with various biological activities including antimicrobial and antioxidant activities which might be responsible for the activities of the extracts.…”

“…[22][23] Antimicrobial potential is associated with lipophilic or hydrophilic nature of compound and this can be summarized with increasing order, i.e., hydrocarbons < esters compounds < alcoholic compounds < ketonic compounds < aldehydic compounds < phenolic compounds. [24] Hydrocarbons, fatty acids, and esters of fatty acids also reported to exhibit antimicrobial potential and also used as food additives. [23][25] Actual mechanism for antibacterial potential of fatty acids is still mysterious, but it is believed that hydrophobic group of compound is accountable for antibacterial activity; hydrophobic part interacts with hydrophobic cell membrane zone of bacteria.…”

GC-MS profile of antimicrobial and antioxidant fractions fromCordia rothiiroots

“…Studies showed that lipophilic or hydrophilic properties of compounds are associated with antimicrobial properties, e.g., the proposed order of antimicrobial activity against various phytochemicals is phenols > aldehydes > ketones > alcohols > esters > hydrocarbons. Increasing carbon chain length also imparts good effect on antibacterial activity (Bendiabdellah et al 2013).…”

Chemical Composition and Antibacterial Effect of Medicinal Plants against Some Food-Borne Pathogen

“…For a long time, plants from the Apiaceae family have been used as spices or drugs particularly due to their essential oils. A dozen important herbal medicinal products from this botanic family are used in some pharmacopoeias, antiseptic, expectorant, diuretic, carminative, vasodilator or spasmolytic actions (8). The members of this family are well known as vegetables, culinary and medicinal plants such as Foeniculum vulgare, Ducrosia anethifolia Trachyspermum copticum and etc (9).…”