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Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity.
J Agric Food Chem. 2003 May 07; 51(10):3073-8.JA

Abstract

The composition of the essential oil from ripe and unripe berries and leaves of Juniperus oxycedrus L. ssp. oxycedrus, Juniperus phoenicea ssp. turbinata and Juniperus communis ssp. communis was analyzed by GC-MS, and microbiological assays were carried out. Samples were collected in different localities (Sardinia, Italy) and hydro distilled. The yields ranged between 2.54% +/- 0.21 (v\w dried weight) and 0.04% +/- 0.00. A total of 36 components were identified. The major compounds in the essential oils were alpha-pinene, beta-pinene, delta-3-carene, sabinene, myrcene, beta-phellandrene, limonene, and D-germacrene. Both qualitative and quantitative differences between species and between different parts of the plant were observed. The essential oils and their major compounds were tested against Candida albicans, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, and the minimum inhibitory concentration and minimum bactericidal concentration were determined. The results obtained led to a nonsignificant inhibitory effect, although all the essential oils from Juniperus phoenicea ssp. turbinata and the essential oil from leaves of Juniperus oxycedrus ssp. oxycedrus exhibited rather good or weak activity against Candida albicans and Staphylococcus aureus.

Authors+Show Affiliations

Dipartimento di Tossicologia, Università di Cagliari, Via Ospedale 72, 09124 Cagliari, Italy. aangioni@unica.itNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

12720394

Citation

Angioni, Alberto, et al. "Chemical Composition of the Essential Oils of Juniperus From Ripe and Unripe Berries and Leaves and Their Antimicrobial Activity." Journal of Agricultural and Food Chemistry, vol. 51, no. 10, 2003, pp. 3073-8.
Angioni A, Barra A, Russo MT, et al. Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity. J Agric Food Chem. 2003;51(10):3073-8.
Angioni, A., Barra, A., Russo, M. T., Coroneo, V., Dessi, S., & Cabras, P. (2003). Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity. Journal of Agricultural and Food Chemistry, 51(10), 3073-8.
Angioni A, et al. Chemical Composition of the Essential Oils of Juniperus From Ripe and Unripe Berries and Leaves and Their Antimicrobial Activity. J Agric Food Chem. 2003 May 7;51(10):3073-8. PubMed PMID: 12720394.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemical composition of the essential oils of Juniperus from ripe and unripe berries and leaves and their antimicrobial activity. AU - Angioni,Alberto, AU - Barra,Andrea, AU - Russo,Maria T, AU - Coroneo,Valentina, AU - Dessi,Sandro, AU - Cabras,Paolo, PY - 2003/5/2/pubmed PY - 2003/6/17/medline PY - 2003/5/2/entrez SP - 3073 EP - 8 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 51 IS - 10 N2 - The composition of the essential oil from ripe and unripe berries and leaves of Juniperus oxycedrus L. ssp. oxycedrus, Juniperus phoenicea ssp. turbinata and Juniperus communis ssp. communis was analyzed by GC-MS, and microbiological assays were carried out. Samples were collected in different localities (Sardinia, Italy) and hydro distilled. The yields ranged between 2.54% +/- 0.21 (v\w dried weight) and 0.04% +/- 0.00. A total of 36 components were identified. The major compounds in the essential oils were alpha-pinene, beta-pinene, delta-3-carene, sabinene, myrcene, beta-phellandrene, limonene, and D-germacrene. Both qualitative and quantitative differences between species and between different parts of the plant were observed. The essential oils and their major compounds were tested against Candida albicans, Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa, and the minimum inhibitory concentration and minimum bactericidal concentration were determined. The results obtained led to a nonsignificant inhibitory effect, although all the essential oils from Juniperus phoenicea ssp. turbinata and the essential oil from leaves of Juniperus oxycedrus ssp. oxycedrus exhibited rather good or weak activity against Candida albicans and Staphylococcus aureus. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/12720394/Chemical_composition_of_the_essential_oils_of_Juniperus_from_ripe_and_unripe_berries_and_leaves_and_their_antimicrobial_activity_ L2 - https://doi.org/10.1021/jf026203j DB - PRIME DP - Unbound Medicine ER -