Journal
JOURNAL OF ESSENTIAL OIL BEARING PLANTS
Volume 25, Issue 1, Pages 147-159Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1080/0972060X.2022.2032838
Keywords
Andryala pinnatifida subsp; mogadorensis; Antibacterial effect; Antioxidant activity; Chemical compounds; Essential oil; Synergistic antimicrobial effect
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This study evaluated the chemical composition, antioxidant potential, and antimicrobial interactions of essential oil from Andryala pinnatifida subsp. mogadorensis against antibiotic-resistant and sensitive bacterial strains. The results showed that the essential oil exhibited antimicrobial activity against various bacteria and possessed significant antioxidant potential.
In this study, the chemical composition, antioxidant potential and antimicrobial interactions with a conventional antibiotic of essential oil (EO) isolated from Andryala pinnatifida subsp. mogadorensis aerial parts were assessed. Twenty eight compounds were identified. Farnesene (14.92%), Decanal (9.51%) and Tetradecanoic acid (7.44%) were the main compounds. The antibacterial potential was evaluated against two bacterial strains identified as resistant to antibiotics: Methicillin-resistant Staphylococcus aureus and Escherichia coli, as well as two sensitive bacterial strains: S. aureus and E. coli. The results obtained reveal that no bacterial strain tested was resistant to the studied EO, with MIC values in the range of (1.56-3.12) mg/mL. However, the combination of the studied EO with gentamicin showed a complete synergism against S. aureus. Furthermore, EO was screened for its antioxidant activity using three methods. IC50 values were 4.34 +/- 0.06 mg/mL, 1.16 +/- 0.1 mg/mL and 1.94 +/- 0.09 mg/mL, respectively, for DPPH, Ferric reducing and beta-carotene/linoleic acid assays. The data indicate that the essential oil of this Moroccan endemic plant proved to be an important source of antioxidant and antibacterial products and may be used for the treatment of pathogenic bacteria and could be also implicated in food industries as preservative of foodstuffs.
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