PHYTOCHEMICAL ANALYSIS AND ANTIBACTERIAL ACTIVITY OF ERYNGIUM PYRAMIDALE BOISS. & HAUSSKN

Eryngium pyramidale Boiss. & Hausskn. is one of the species Apiaceae family, which used as a spice in Iranian food. In this work, we aim to assess phytochemical profile and antibacterial activity aerial parts . The essential oil was obtained by hydrodistillation using Clevenger apparatus. Then, it quantitatively qualitatively analyzed GC-FID GC-MS, respectively. evaluated against six gram-positive three gram-negative bacteria disc diffusion method broth microdilution assay. phenolic flavonoid contents methanolic extract were assessed UV spectrophotometry HPLC-DAD. A total 56 compounds representing 94.08% identified, among sesquicineole (28.49 ± 1.2%) (Z)-falcarinol (18.04 0.7%) major ones. Based on results, active both comparison with standards. screening extracts revealed presence flavonoids, steroids, glycosides, phenols methanolic, ethyl acetate, n -hexane extracts. content 0.36 0.01 mg gallic acid equivalents per g dry plant materials, 0.90 0.05 quercetin equivalent (QE) gram materials. Five including naringenin, rutin, apigenin, caffeic acid, identified quantified.