Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities |
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Authors: | Yosr Zaouali Taroub Bouzaine Mohamed Boussaid |
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Affiliation: | 1. National Institute of Applied Science and Technology, Department of Biology, Laboratory of Plant Biotechnology, B.P. 676, 1080 Tunis Cedex, Tunisia;2. National Institute of Applied Science and Technology, Department of Biology, Laboratory of Ecology and Microbial Technology, B.P. 676, 1080 Tunis Cedex, Tunisia |
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Abstract: | The essential oil composition of Rosmarinus officinalis var. typicus and var. troglodytorum endemic to Tunisia, and growing wild in different bioclimates, was determined by GC and GC–MS. Oils were assessed for their antimicrobial and antioxidant activity. A variation of the chemical composition attributed to varieties rather than to bioclimates was revealed. 1.8-Cineole (47.2–27.5%) and camphor (12.9–27.9%) were identified as the main constituents of var. typicus and var. troglodytorum, respectively. The principal component analysis performed on oil constituents for all the populations allowed the distinction of two distinct population groups in accordance to the varietal subdivision. Based on the determination of the diameter of inhibition and the determination of the minimum inhibitory concentration, a low to moderate antimicrobial activity according to oils was revealed against eight bacteria tested. However, oils from var. troglodytorum showed higher bactericidal effect than those from var. typicus. The oils’ antioxidant activity, determined by 1,1-diphenyl-1-picrylhydrazyl (DPPH) assay, ferric reducing (FRAP) assay and β-carotene bleaching test, was relatively high. The highest activity was found in oils from var. troglodytorum and in one population of var. typicus from the upper semi-arid bioclimate. |
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Keywords: | Rosmarinus officinalis L. var. typicus var. troglodytorum Essential oil Antibacterial Antioxidant |
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