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Physico-Chemical Study and Evaluation of Antimicrobial and Antioxidant Activities of Artemisia judaica L. Essential Oil, Growing in Illizi, Algeria
Asian Journal of Chemistry,
Vol. 29 No. 1 (2017): Vol 29 Issue 1
Abstract
Hydrodistilled volatile oil obtained from the aerial parts of Artemisia judaica L. cultivated near Illizi, Algeria, was analyzed by gas chromatography mass spectrometry (GC-MS). More than 20 compounds were identified, the major constituents of essential oil were piperitone (79.04 %), davanone (7.23 %) and (4E,6E)-2-methyl-2,4,6-octatriene (5.32 %). Isolated essential oil was tested for radical-scavenging ability using the stable 2,2-diphenylpicrylhydrazyl (DPPH) radical, the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) (ABTS) radical and for reducing power ability with a test based on the reduction of ferric cations (FRAP). In all tests, oil shows a prominent antioxidant activity. The screening of antimicrobial activity of all the essential oils was evaluated against representatives of Gram-positive, Gram-negative bacteria and fungi, using the agar diffusion method. All tested microorganisms were inhibited by the essential oil of A. judaica.
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References
S.M. Khafagy and S. Tosson, Planta Med., 16, 446 (1968).
M.A. Saleh, Biochem. Syst. Ecol., 13, 265 (1985).
M.A. El-Sayed, R. BaAbbad, A. Balash, N.A. Al-Hemdan and A. Softah, Funct. Foods Health Dis, 3, 332 (2013).
V. Hammiche and K. Maiza, J. Ethnopharmacol., 105, 358 (2006).
S. Benhouhou, A Guide to Medicinal Plants in North Africa, IUCN:Centre for Mediterranean Cooperation, Malaga (Spain), p. 45 (2005).
S.M. Khafagy, A.A. El-Din, J. Jakupovic, C. Zdero and F. Bohlmann, Phytochemistry, 27, 1125 (1988).
S. Abdalla and M. Zarga, Planta Med., 53, 322 (1987).
G. Linden and D. Lorient, Valorisation alimentaire de la Production Agricole, Masson, Paris, p. 225 (1994).
W. Brand-Williams, M.E. Cuvelier and C. Berset, Lebensm. Wiss. Technol.,28, 25 (1995).
N.J. Miller, C. Rice-Evans, M.J. Davies, V. Gopinathan and A. Milner, Clin. Sci., 84, 407 (1993).
I.F.F. Benzie and J.J. Strain, Anal. Biochem., 239, 70 (1996).
A. Neffati, I. Bouhlel, M. Ben Sghaier, J. Boubaker, I. Limem, S. Kilani, I. Skandrani, W. Bhouri, J. Le Dauphin, D. Barillier, R. Mosrati, L. Chekir-Ghedira and K. Ghedira, Environ. Toxicol. Pharmacol., 27, 187 (2009).
S. Cavar, M. Maksimovic, D. Vidic and A. Paric, Ind. Crops Prod., 37, 479 (2012).
Z. Chen, R. Bertin and G. Froldi, Food Chem., 138, 414 (2013).
R. Re, N. Pellegrini, A. Proteggente, A. Pannala, M. Yang and C. Rice-Evans, Free Radic. Biol. Med., 26, 1231 (1999).
W. Binsan, S. Benjakul, W. Visessanguan, S. Roytrakul, M. Tanaka and H. Kishimura, Food Chem., 106, 185 (2008).
D. Lopes-Lutz, D.S. Alviano, C.S. Alviano and P.P. Kolodziejczyk, Phytochemistry, 69, 1732 (2008).
National Committee for Clinical Laboratory Standards (NCCLS), Approved Standard M100-S9: Performance Standards for Antimicrobial Susceptibility Testing. Wayne, Pennsylvania, USA (1999).
K.F. El-Massry, A.H. El-Ghorab and A. Farouk, Food Chem., 79, 331 (2002).
P. Janackovic, J. Novakovic, M. Sokovic, L. Vujisic, A. Giweli, Z. Dajic-Stevanovic and P. Marin, Arch. Biol. Sci. Belgrade, 67, 455 (2015).
S. Charchari, J. Essent. Oil Res., 14, 16 (2002).
T. Dob and C. Chelghoum, Flavour Fragrance J., 21, 343 (2006).
C. Hilan, R. Sfeir, D. Jawish and S. Aitour, Leban. Sci. J., 7, 13 (2006).
M.N. Boukhatem, M.S. Hamaidi, F. Saidi and Y. Hakim, Nature Technol., 3, 37 (2010).
B. Ou, D. Huang, M. Hampsch-Woodill, J.A. Flanagan and E.K. Deemer, J. Agric. Food Chem., 50, 3122 (2002).
A.E. Abdalla and J.P. Roozen, Food Chem., 64, 323 (1999).
O. Politeo, M. Jukic and M. Milos, Croat. Chem. Acta, 79, 545 (2006).
G.A. Alitonou, F. Avlessi, F. Tchobo, J.P. Noudogbessi, A. Tonouhewa, B. Yehouenou, C. Menut and D.K. Sohounhloue, Int. J. Biol. Chem. Sci., 6, 1819 (2012).
H. Naima, H.M. Mahfoud, R. Farah and T. Alia, J. Med. Plants Res.,10, 188 (2016).