Tags

Type your tag names separated by a space and hit enter

Antimicrobial activity and chemical composition of the essential oils of Portuguese Foeniculum vulgare fruits.
Nat Prod Commun. 2015 Apr; 10(4):673-6.NP

Abstract

The aim of this study was to investigate the chemical composition and antimicrobial activity of essential oils obtained by hydrodistillation from fruits of six fennel accessions collected from wild populations occurring in the centre and south of Portugal. Composition of essential oils was established by Gas Chromatography-Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The obtained yields of the essential oils were found to vary greatly in the range of 1.1 to 2.9% (v/w) and the chemical composition varied with the region of collection. A total of 16 compounds were identified. The main compounds were fenchone (16.9 - 34.7%), estragole (2.5 - 66.0%) and trans-anethole (7.9 - 77.7%). The percentages of these three main compounds were used to determine the relationship between the different oil samples and to group them into four different chemotypes: anethole/fenchone; anethole; estragole and anethole/estragole. Antifungal activity of essential oils was evaluated against six food spoilage fungi: Aspergillus niger, A. japonicus, A. oryzae, Fusarium oxysporum, Rhizophus oryzae and R. stolonifer. Antibacterial activity was assessed against three Gram-positive strains: Enterococcus faecalis ATCC 29212, Staphylococcus epidermidis ATCC 12228 and S. aureus ATCC 28213; and against six Gram-negative strains: Escherichia coli ATCC 25922; Morganella morganii LFG 08; Proteus mirabilis LFG 04; Salmonella enteritidis LFG 05; S. entiritidis serovar typhimurium LFG 06 and Pseudomonas aeruginosa ATCC 27853 by the disc diffusion agar method; the minimal inhibitory concentration (MIC) was determined using the broth macro-dilution method. The MIC values varied from 62.5 (E. coli ATCC 25922) to 2000 µmL (P. aeruginosa ATCC 27853).

Authors

Mota AS
No affiliation info available
Martins MR
No affiliation info available
Arantes S
No affiliation info available
Lopes VR
No affiliation info available
Bettencourt E
No affiliation info available
Pombal S
No affiliation info available
Gomes AC
No affiliation info available
Silva LA
No affiliation info available

MeSH

Anti-Bacterial AgentsAntifungal AgentsBacteriaFoeniculumFruitFungiOils, VolatilePlant OilsPortugal

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25973507

Citation

Mota, Ana S., et al. "Antimicrobial Activity and Chemical Composition of the Essential Oils of Portuguese Foeniculum Vulgare Fruits." Natural Product Communications, vol. 10, no. 4, 2015, pp. 673-6.
Mota AS, Martins MR, Arantes S, et al. Antimicrobial activity and chemical composition of the essential oils of Portuguese Foeniculum vulgare fruits. Nat Prod Commun. 2015;10(4):673-6.
Mota, A. S., Martins, M. R., Arantes, S., Lopes, V. R., Bettencourt, E., Pombal, S., Gomes, A. C., & Silva, L. A. (2015). Antimicrobial activity and chemical composition of the essential oils of Portuguese Foeniculum vulgare fruits. Natural Product Communications, 10(4), 673-6.
Mota AS, et al. Antimicrobial Activity and Chemical Composition of the Essential Oils of Portuguese Foeniculum Vulgare Fruits. Nat Prod Commun. 2015;10(4):673-6. PubMed PMID: 25973507.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial activity and chemical composition of the essential oils of Portuguese Foeniculum vulgare fruits. AU - Mota,Ana S, AU - Martins,M Rosário, AU - Arantes,Sílvia, AU - Lopes,Violeta R, AU - Bettencourt,Eliseu, AU - Pombal,Sofia, AU - Gomes,Arlindo C, AU - Silva,Lúcia A, PY - 2015/5/15/entrez PY - 2015/5/15/pubmed PY - 2015/6/30/medline SP - 673 EP - 6 JF - Natural product communications JO - Nat Prod Commun VL - 10 IS - 4 N2 - The aim of this study was to investigate the chemical composition and antimicrobial activity of essential oils obtained by hydrodistillation from fruits of six fennel accessions collected from wild populations occurring in the centre and south of Portugal. Composition of essential oils was established by Gas Chromatography-Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) analysis. The obtained yields of the essential oils were found to vary greatly in the range of 1.1 to 2.9% (v/w) and the chemical composition varied with the region of collection. A total of 16 compounds were identified. The main compounds were fenchone (16.9 - 34.7%), estragole (2.5 - 66.0%) and trans-anethole (7.9 - 77.7%). The percentages of these three main compounds were used to determine the relationship between the different oil samples and to group them into four different chemotypes: anethole/fenchone; anethole; estragole and anethole/estragole. Antifungal activity of essential oils was evaluated against six food spoilage fungi: Aspergillus niger, A. japonicus, A. oryzae, Fusarium oxysporum, Rhizophus oryzae and R. stolonifer. Antibacterial activity was assessed against three Gram-positive strains: Enterococcus faecalis ATCC 29212, Staphylococcus epidermidis ATCC 12228 and S. aureus ATCC 28213; and against six Gram-negative strains: Escherichia coli ATCC 25922; Morganella morganii LFG 08; Proteus mirabilis LFG 04; Salmonella enteritidis LFG 05; S. entiritidis serovar typhimurium LFG 06 and Pseudomonas aeruginosa ATCC 27853 by the disc diffusion agar method; the minimal inhibitory concentration (MIC) was determined using the broth macro-dilution method. The MIC values varied from 62.5 (E. coli ATCC 25922) to 2000 µmL (P. aeruginosa ATCC 27853). SN - 1934-578X UR - https://www.unboundmedicine.com/medline/citation/25973507/Antimicrobial_activity_and_chemical_composition_of_the_essential_oils_of_Portuguese_Foeniculum_vulgare_fruits_ DB - PRIME DP - Unbound Medicine ER -