Chemical compositions, antioxidant and antibacterial activities of essential oils from Anethum graveolens L. and Trachyspermum roxburghianum (DC.) Craib grown in hailand
Year: 2014
Type: article
Abstract: The essential oils from the aerial part of Anethum graveolens L. and Trachyspermum roxburghinum (DC.) Craib were obtained by hydro-distillation. Gas chromatography-mass spectrometry (GC-MS) was employed for the identification of chemical components. Folin-Ciocalteu colorimetric method, DPPH, ABTS and FRAP assays were used to determine total phenolic content and to evaluate antioxidant potential. Agar-well diffusion and agar-dilution methods were used to investigate antibacterial activity. The results indicated that a -phellandrene (61.57%), ? -phenandrene (10.39%) and dill ether (8.23%) represented as the major components of A. graveolens while sabinene (28.60%) and a -terpinolene (24.20%) including 3- n -butylphathalide (23.34%) were the main compounds of T. roxburghinum . The essential oils of both plants showed high total phenolic content (GEA= 1.7948-3.0971 mg/mL) and exhibited potent antioxidant activities in DPPH (TEAC= 19.3119 and 357.9297 mg/mL), ABTS (TEAC= 4.6031 and 13.4242 mg/mL) and FRAP assays (TEAC= 0.8327and 27.4173 mg/mL). Moreover, they had an effect on both gram-positive bacteria with MIC 2.66-11.88 mg/mL and gram-negative bacteria with MIC 23.76-85.77 mg/mL, respectively. Keywords: Anethum graveolens L., Trachyspermum roxburghinum (DC.) Craib, essential oil, antioxidant activity, antibacterial activity.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
Funder: Chiang Mai University
OpenAlex ID: W1545500299