chemical constituents and antibacterial activity of essential oil of peucedanum ruthenicum m. bieb. fruits

Authors

seyed hamid reza alavi

department of pharmacognosy, faculty of pharmacy and medicinal plant research center narguess yassa

department of pharmacognosy, faculty of pharmacy and medicinal plant research center mohamad reza fazeli

department of drug and food control, faculty of pharmacy, tehran university of medical sciences, tehran, iran

abstract

the essential oil of peucedanum ru t h e n i c u m fruits, obtained by hydrodistillation, was analyzed by gas chromatography and gas chromatography mass spectrometry. among the 31 identified constituents accounting for 83.9% of the total oil, the major components were 1,8-cineole (11.15%), camphor (5.86%), z-carveol (6.88%), l-carvone (5.61%), 8,9-dehydroisolongifolene (11.35%), caryophyllene oxide (13.65%), and caryophylla-4(12),8(13)-dien-5-β-ol (5.19%). antimicrobial activity of the essential oil was investigated against various gram-positive and gram-negative bacteria. the essential oil of p. ruthenicum showed activity against gram-positive bacteria but had no effect on the tested gram negative bacteria.

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Journal title:
iranian journal of pharmaceutical sciences

جلد ۱، شماره ۴، صفحات ۲۱۷-۲۲۲

Keywords
[ ' a n t i b a c t e r i a l a c t i v i t y ' , ' z ' , ' c a r v e o l ' , 8 , 9 , ' d i h y d r o i s o l o n g i f o l e n e ' , ' e s s e n t i a l o i l ' , ' p e u c e d a n u m r u t h e n i c u m ' ]

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