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Chemical Composition and Antimicrobial Activity of Essential oil of Laurus nobilis Leaves from Algeria
Corresponding Author(s) : Guedouari Ratiba
Asian Journal of Chemistry,
Vol. 28 No. 9 (2016): Vol 28 Issue 9
Abstract
The extraction of essential oils of Laurus nobilis leaves is obtained by hydrodistillation and analyzed by gas chromatography coupled with mass spectrometry (GC/MS) for determining their chemical composition and identification of their chemotypes. The volatile extract was also subjected to screening for their potential antimicrobial activity in vitro against three pathogenic bacteria strains (Staphylococcus aureus, Pseudomonas aeruginosa, Eschirichia coli) and one yeast specie (Candida albicans) using the diffusion method from a solid disk. The essential oil yields of the studies were 0.79 %. The major components were 1,8-cineole (10.655 %), linalool (11.072 %) and terpenyl acetate (11.495 %), other predominant components were methyl eugenol (9.748 %), b-caryophyllene (5.874 %), eugenol (3.864 %) and a-terpineol (3.247 %). The chemical compositions revealed that this leaves had compositions similar to those of other Laurus nobilis essential oils analyzed in other countries but with a different percentage. The results of antimicrobial analysis showed that 0.25 % oil of laurel oil completely inhibits the growth of Candida albicans, whereas 0.5 % is fungicide. Regarding Escherichia coli and Staphylococcus aureus, Laurus nobilis oil, revealed bactericidal activity at the concentration of 2 % and 4 %, respectively.
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- M.B. Rokaya, Z. Münzbergová and B. Timsina, J. Ethnopharmacol., 130, 485 (2010); doi:10.1016/j.jep.2010.05.036.
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- E. Derwich, Z. Benziane and A. Boukir, Aust. J. Basic Appl. Sci., 3, 3818 (2009).
- Gh. Amin, S. Jaafari, R. Hadjagaee, A. Yazdinezhad, M.H. SalehiSourmaghi, Pak. J. Biol. Sci., 10, 2895 (2007); doi:10.3923/pjbs.2007.2895.2899.
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- L. Scorzoni, T. Benaducci, A. Almeida, D. Silva, V. Bolzani and M. Mendes-Giannini, Rev. Cien. Farm. Básica Apl., 28, 25 (2007).
- European Pharmacopoeia, Qualitative Evaluation of the Antimicrobial Activity of Essential Oils and Natural Plant Extracts, SAIDAL-CRD, Reference Documents (2002).
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- H.Dorman and S.Deans, J. Appl. Microbiol., 88, 308 (2000); doi:10.1046/j.1365-2672.2000.00969.x.
References
M.B. Rokaya, Z. Münzbergová and B. Timsina, J. Ethnopharmacol., 130, 485 (2010); doi:10.1016/j.jep.2010.05.036.
P.G. Vital and W.L. Rivera, J. Med. Plants Res., 3, 511 (2009).
H. Marzouki, A. Khaldi, R. Chamli, S. Bouzid, A. Piras, D. Falconieri and B. Marongiu, Nat. Prod. Res., 23, 230 (2009); doi:10.1080/14786410801976400.
B. Pech and J. Bruneton, J. Nat. Prod., 45, 560 (1982); doi:10.1021/np50023a008.
M. Riaz, C. Ashraf and F. Chaudhary, Pak. J. Sci. Ind. Res., 32, 33 (1989).
M. Verdian-rizi, Elect. J. Environ. Agric. Food Chem., 7, 3321 (2008).
S. Burt, Int. J. Food Microbiol., 94, 223 (2004); doi:10.1016/j.ijfoodmicro.2004.03.022.
E. Derwich, Z. Benziane and A. Boukir, Aust. J. Basic Appl. Sci., 3, 3818 (2009).
Gh. Amin, S. Jaafari, R. Hadjagaee, A. Yazdinezhad, M.H. SalehiSourmaghi, Pak. J. Biol. Sci., 10, 2895 (2007); doi:10.3923/pjbs.2007.2895.2899.
M. Lahlou, Phytother. Res., 18, 435 (2004); doi:10.1002/ptr.1465.
N. Celikel and G. Kavas, Czech. J. Food Sci., 26, 174 (2008).
N. Mrabet, H. Lahlou and B. Benjilali, J. Crytoganie Mycol., 20, 23 (1999); doi:10.1016/S0181-1584(99)80005-0.
C. Bekhechi, F. Atik-Bekkara and D. Abdelouahid, Phytotherapie, 6, 153 (2008); doi:10.1007/s10298-008-0310-6.
L. Scorzoni, T. Benaducci, A. Almeida, D. Silva, V. Bolzani and M. Mendes-Giannini, Rev. Cien. Farm. Básica Apl., 28, 25 (2007).
European Pharmacopoeia, Qualitative Evaluation of the Antimicrobial Activity of Essential Oils and Natural Plant Extracts, SAIDAL-CRD, Reference Documents (2002).
H. Yalçin, M. Anik, M.A. Şanda and A. Çakir, J. Med. Food, 10, 715 (2007); doi:10.1089/jmf.2007.404.
H. Marzouki, A. Piras, K. Bel Haj Salah, H. Medini, T. Pivetta, S. Bouzid, B. Marongiu and D. Falconieri, Nat. Prod. Res., 23, 343 (2009); doi:10.1080/14786410802076200.
N. Belletti, M. Ndagijimana, C. Sisto, M.E. Guerzoni, R. Lanciotti and F. Gardini, Agric. Food Chem., 52, 6932 (2004); doi:10.1021/jf049444v.
K. Yamazaki, T. Yamamoto, Y. Kawai and N. Inoue, Food Microbiol., 21, 283 (2004); doi:10.1016/j.fm.2003.08.009.
H.Dorman and S.Deans, J. Appl. Microbiol., 88, 308 (2000); doi:10.1046/j.1365-2672.2000.00969.x.