Chemical Constituents and Antibacterial Activity of Essential Oil of Peucedanum ruthenicum M. Bieb. Fruits

Authors

  • Mohamad Reza Fazeli Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran
  • Narguess Yassa Department of Pharmacognosy, Faculty of Pharmacy and Medicinal Plant Research Center
  • Seyed Hamid Reza Alavi Department of Pharmacognosy, Faculty of Pharmacy and Medicinal Plant Research Center
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

volume 1  issue 4

pages  217- 222

publication date 2005-10-01

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