Evaluation of Chemical Composition and Antibacterial Properties of Froriepia subpinnta Essential Oils from Guilan Region: Before and After Flowering

Mohammadzadeh, Mahnaz and Mahmoudi, Razzagh and Ghajarbeygi, Peyman (2018) Evaluation of Chemical Composition and Antibacterial Properties of Froriepia subpinnta Essential Oils from Guilan Region: Before and After Flowering. Journal of Essential Oil Bearing Plants, 21 (4). pp. 1119-1127. ISSN 0976-5026

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Abstract

Herbal essential oil (EO) as a natural and traditional source are considered to be suitable alternatives for controlling chemical resistant strains due to their antibacterial compounds and also no adverse effects. This study was undertaken to identify the chemical compositions and also to assess the antibacterial effects of Froriepia subpinnata (Ledeb.) Baill. (F. subpinnata) EOs before and after flowering against Pseudomonas aeruginosa (P. aeruginosa), for the first time. Based on our findings, 50 and 41 components were identified by gas chromatogram/mass spectrometry (GC-MS) in the before and after flowering EOs of F. subpinnata. The major components of F. subpinnata EOs before flowering were kuminol (42.05 %), phenol (28 %) and its after flowering prominent compounds were sabinin (25.96 %), timol (22.68 %), cyclohexene (17.21 %). Minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were obtained 6 % and 8 % for before flowering, and, 4 % and 6 % for after flowering. Also in antibiogram method, both EOs at before and after flowering stages exihibited lower inhibitory effect on P. aeruginosa in comparison with ciprofloxacin, amikacin and imipenem antibiotics. According to the results, the antimicrobial effect of F. subpinnata EOs after flowering was more than before flowering, in both disk diffiusion and microdilution methods. Hence as a natural and new antimicrobial agent can be substituted with chemical antibiotics, in the pharmaceutical and food industries.

Item Type:	Article
Subjects:	R Medicine > RN Health > RN1006 Health and food safety
Divisions:	University Portal > research center > hpsr
Depositing User:	pr hpsr research center
Date Deposited:	30 Jun 2020 05:19
Last Modified:	30 Jun 2020 05:19
URI:	http://eprints.qums.ac.ir/id/eprint/9755

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