Chemical composition of essential oils of ripe and unripe berries and leaves of Juniperus phoenicea L and determination of their antimicrobial activities
Aljaiyash A
Ibn Tofail University, Morocco
Forest Research Center, Morocco
Omar Al-Mukhtar University, Libya
: J Pharm Drug Deliv Res
Abstract
In the present study, evaluation of the essential oil (EO) of the aerial parts (leaves, ripe berries and unripe berries) of Juniperus phoenicea L. collected from Eastern Morocco, and comparison of their chemical composition and their antibacterial and antifungal activities were carried out. The average yields of EOs obtained was varied; the unripe berries sample was the highest. The EOs components were analyzed and identified chromatographically by using (GC and GC/MS). Forty one compounds were identified in the leaves oil, while 34 and 28 compounds were identified in unripe and ripe berries, respectively. J. phoenicea is dominated by the presence of the major compound α-pinene only in leaves and unripe berries with 34.36% and 33.7%, respectively, while the major compound in the ripe berries was β-pinene oxide (18.17%). The antibacterial and antifungal activities of the EOs of J. phoenicea were evaluated against four ATTC types of bacterial strains, (Bacillus subtilis, Escherichia coli, Staphylococcus aureus and Micrococcus luteus) and seven ATCC types of fungal strains in which three are molds (Asper gillusniger, Penicillium digitatum and Penicillium expansum), the others are fungal species (Gloeophyllum trabeum, Coniophoraputeana, Poria placenta and Coriolus versicolor). The minimum inhibitory concentration was determined and the results obtained led to a significant inhibitory effect against most of studied microorganisms. The results showed that, EOs inhibited the growth of all bacterial strains at highest concentration (1/100 v/v) from all samples, and the most effective EO was obtained from the ripe berries. Additionally, the four wood rot fungi were sensitive to the EO from all samples at highest concentration (1/100 v/v), and only EO from ripe berries has antifungal activity even at low concentration (1/1000 v/v). The sensitivity was appeared also in all molds in case of ripe berries and leaves EOs at high concentration (1/100 v/v), while unripe berries EO inhibited the growth of Penicillium expansum only, the other molds were resistant.
Biography
Email: aaljaiyash@yahoo.com
