Antibacterial activity of Tagetes minuta L. (Asteraceae) essential oil with different chemical composition

Flavour and Fragrance Journal - Tập 19 Số 6 - Trang 574-578 - 2004
Felice Senatore1, Francesco Napolitano1, M. Mohamed2, Philip J. Harris3, P. N. S. Mnkeni4, Jeffrey Henderson3
1Dipartimento di Chimica delle Sostanze Naturali, Università degli Studi di Napoli ‘Federico II’, via D. Montesano 49, 80131 Napoli, Italy
2Department of Horticulture, Faculty of Agriculture, Mania University, El-Mania 61111, Egypt
3School of Science and the Environment, Coventry University, Priory Street, Coventry CV1 5FB, UK
4Department of Agronomy, Faculty of Agricultural and Environmental Sciences, University of Fort Hare, PB X1314, Alice 5700, South Africa

Tóm tắt

AbstractThe essential oils from aerial parts of Tagetes minuta L. grown in Egypt, South Africa and the UK were obtained by hydrodistillation. Although they had similar constituents, the oils had different percentage compositions. Dihydrotagetone was the most abundant component of the oils from the UK (34.3 and 54.1%), while the oils from South Africa and Egypt were characterized by a high content of cis‐β‐ocimene (50.9 and 32.0%, respectively). The oils exhibited antibacterial activity, especially against Gram‐positive bacteria. Antimicrobial activity was greater in oils from the UK than in oils from Egypt or South Africa, irrespective of whether the UK plants had been grown in a greenhouse or in the field. The minimum inhibitory concentrations (MIC) for the oil from UK greenhouse‐grown plants were 6.25–25 µg/mL for Gram‐positive bacteria and 25–50 µg/mL for Gram‐negative bacteria, with the lowest MIC of 6.25 µg/mL against Streptococcus faecalis. Oil from plants from South Africa had MICs of 50–100 µg/mL against Gram‐positive and Gram‐negative bacteria. The MICs of oil from plants from Egypt against all tested bacteria except Pseudomonas aeruginosa and Salmonella typhi were half of the MICs of oil from plants from South Africa. Copyright © 2004 John Wiley & Sons, Ltd.

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Flavour and Fragrance Journal

Tập 19 Số 6

574-578

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