Susceptibility of pathogenic bacteria and fungi to essential oils of wild Daucus carota

Figures & data

Table 1.  Chemical composition of Daucus carota essential oils (EO).

Compound	1	2	3	4	5	6	KI*
tricyclene	–	–	0.08	0.03	–	–	921
α-thujene	0.28	0.08	0.28	0.25	0.12	0.08	924
α-pinene	21.30	7.05	51.23	24.56	30.83	18.53	932
camphene	1.23	0.42	2.19	1.37	1.29	0.77	946
sabinene	27.16	10.67	8.62	36.39	2.68	3.23	969
β-pinene	3.90	1.88	3.35	5.39	1.43	1.08	974
β-myrcene	2.12	0.53	7.18	3.04	5.60	3.40	988
α-phellandrene	–	–	0.08	–	–	–	1002
δ^3-carene	0.16	–	0.99	–	–	–	1008
p-cymene	0.40	1.40	0.32	1.08	1.08	0.92	1020
limonene	1.79	2.91	9.59	6.53	8.60	5.74	1024
cis-β-ocimene	0.20	–	1.17	0.10	0.46	0.12	1032
trans-β-ocimene	–	–	0.34	–	0.13	–	1044
γ-terpinene	0.43	–	1.83	0.05	0.17	–	1054
cis-sabinene hydrate	0.23	0.10	0.06	0.14	–	–	1065
m-cymenene	0.15	–	0.50	–	0.15	0.19	1082
linalool	2.24	1.59	0.77	2.02	0.93	0.64	1095
1,3,8-p-menthatriene	–	0.34	–	0.04	–	–	1108
dehyrosabina ketone	0.09	0.17	0.17	–	0.08	–	1117
trans-pinocarveol	0.24	0.38	0.13	0.32	–	0.12	1135
trans-sabinol	0.35	0.27	0.01	0.32	0.05	0.09	1137
borneol	0.15	0.18	0.04	0.16	–	–	1165
terpinen-4-ol	1.45	2.45	3.48	1.22	2.17	1.29	1174
p-cymene-8-ol	–	0.77	–	0.13	–	0.11	1179
α-terpineol	0.45	0.75	0.42	0.27	0.73	0.58	1186
myrtenal	–	0.25	0.05	0.17	–	0.23	1195
verbenone	–	0.09	0.04	0.06	–	–	1204
trans-carveol	–	0.09	–	–	–	0.11	1215
carvone	1.01	0.20	0.05	–	–	–	1239
bornyl acetate	1.00	0.99	0.18	0.70	0.08	0.22	1287
trans-pinocarvyl acetate	–	0.33	–	0.12	0.10	0.10	1298
1,1,3-trimethyl-1H-indene	–	–	–	–	0.10	0.34	n/a
α-cubebene	0.08	–	–	–	0.13	0.13	1345
α-ylangene	5.21	4.88	1.03	2.09	0.18	–	1373
α-copaene	0.57	0.81	0.11	0.51	0.58	0.52	1374
daucene	–	–	–	–	0.39	–	1380
trans-β-damascenone	0.50	0.83	0.11	0.27	1.09	0.71	1383
β-elemene	0.14	0.17	–	0.08	0.12	0.35	1389
sesquithujene	0.19	0.30	0.03	0.12	0.14	–	1405
cis-α-bergamotene	0.07	0.11	–	0.06	–	–	1411
β-caryophyllene	6.82	1.99	1.13	2.04	1.81	0.82	1417
β-copaene	0.39	0.58	0.05	0.20	0.15	0.15	1430
cis-β-farnesene	0.21	0.27	–	0.11	–	–	1440
α-humulene	0.21	0.34	0.47	0.19	1.54	0.83	1452
trans-β-farnesene	1.00	1.00	0.21	0.46	0.34	0.23	1454
γ-muurolene	0.47	0.82	0.16	0.24	0.43	0.25	1478
germacrene D	1.08	0.18	0.99	0.13	4.56	1.96	1480
α-amorphene	1.27	7.57	0.23	2.13	0.25	0.18	1483
valencene	–	–	0.97	0.51	0.91	0.59	1496
α-muurolene	8.23	10.97	–	2.96	0.45	0.24	1500
italicene epoxide	–	–	0.15	–	0.44	0.83	1514
δ-cadinene	0.51	0.41	0.03	–	0.91	0.58	1522
trans-γ-bisabolene	0.63	–	0.06	–	0.13	0.11	1529
eudesma-3,7(11)-diene	0.91	–	–	–	–	–	1532
α-calacorene	0.12	–	–	–	–	0.09	1544
silphiperfol-5-en-3-ol A	0.16	0.41	–	0.06	0.15	0.26	1557
epi-longipinanol	–	–	–	–	0.14	0.16	1562
β-calacorene	–	–	–	–	–	0.08	1564
spathulenol	0.30	1.12	–	0.30	0.63	0.79	1577
caryophyllene oxide	0.80	7.70	0.08	1.37	0.66	0.45	1582
viridiflorol	–	–	0.03	–	0.15	0.14	1592
carotol	1.70	6.15	–	0.72	0.86	1.87	1594
junenol	–	0.15	–	–	–	–	1618
α-colocalen	–	1.16	–	0.14	–	–	1622
1-epi-cubenol	–	–	0.04	–	0.54	0.51	1627
α-cadinol	–	1.08	0.08	–	1.06	1.27	1652
cis-calamenen-10-ol	0.11	0.97	0.09	0.05	1.74	1.20	1660
trans-calamenen-10-ol	–	–	–	–	–	1.29	1668
α-bisabolol	–	0.90	–	0.14	2.51	6.02	1685
Z-α-trans-bergamotol	–	0.53	–	–	0.38	0.49	1690
juniper camphor	1.90	1.81	0.42	0.07	0.25	0.10	1700
14-hidroxy-α-humulene	–	–	–	–	0.31	0.83	1713
cedroxide	–	0.85	–	–	–	–	1713
cryptomerione	–	0.17	–	–	–	0.24	1724
xanthorrhyzol	–	0.57	–	–	0.17	0.11	1751
dimenone	–	5.28	–	–	–	–	1792
eudesm-11-en-4α,6α-diol	–	0.46	–	–	0.20	0.15	1808
neophytadiene (isomer II)	–	1.27	–	0.10	0.97	0.48	1830
hexahydrofarnesyl acetone	–	0.26	–	–	0.14	0.17	1846
neophytadiene (isomer III)	–	0.25	–	–	0.12	0.12	1849
isophytol	–	–	–	–	0.25	0.12	1946
hexadecanoic (palmitic) acid	–	–	–	–	0.23	1.43	1959
13-epi-manoyl oxide	–	0.25	–	0.15	–	0.32	2009
trans-phytol	–	–	–	–	6.97	3.73	2112
Total	99.10	96.47	96.47	99.65	89.79	68.75

*KI: Kovats index on DB-5 column; 1 ripe fruits EO 2 unripe fruits EO; 3 flowers EO; 4 root EO; 5 leaves EO; 6 stem.

Table 2.  Antibacterial activity of Daucus carota essential oils, μL/mL (EO).

Bacteria		1	2	3	4	5	6	Streptomycin
Enterobacter	MIC#	25.0	25.0	350.0	150.0	350.0	200.0	50.0
cloacae	MBC##	25.0	25.0	350.0	200.0	350.0	250.0	100.0
Salmonella	MIC	10.0	10.0	350.0	50.0	350.0	200.0	100.0
tiphymurium	MBC	10.0	10.0	400.0	100.0	350.0	250.0	100.0
Listeria	MIC	5.0	10.0	400.0	25.0	350.0	200.0	150.0
monocytogenes	MBC	10.0	10.0	400.0	50.0	350.0	250.0	300.0
Pseudomonas	MIC	5.0	10.0	50.0	10.0	25.0	50.0	100.0
aeruginosa	MBC	10.0	10.0	50.0	10.0	25.0	50.0	200.0
Escherichia	MIC	10.0	10.0	50.0	10.0	25.0	50.0	50.0
coli	MBC	10.0	10.0	50.0	10.0	25.0	50.0	100.0
Staphylococcus	MIC	5.0	10.0	350.0	10.0	350.0	50.0	50.0
aureus	MBC	10.0	10.0	350.0	10.0	350.0	50.0	100.0
Micrococcus	MIC	10.0	10.0	350.0	25.0	350.0	250.0	25.0
flavus	MBC	10.0	10.0	400.0	50.0	350.0	300.0	50.0
Bacillus	MIC	5.0	10.0	50.0	5.0	25.0	25.0	12.5
cereus	MBC	10.0	10.0	50.0	10.0	50.0	50.0	25.0

^#Minimum inhibitory concentration; ^##Minimum bactericidal concentration; 1, ripe fruits EO; 2, unripe fruits EO; 3, flowers EO; 4, root EO; 5, leaves EO; 6, stem EO.

Table 3.  Antifungal activity of Daucus carota essential oils, μl/ml (EO).

Fungi		1	2	3	4	5	6	Bifonazole	Ketoconazole
Fusarium	MIC#	10.0	10.0	100.0	10.0	75.0	75.0	100	200
sporotrichoides	MFC##	25.0	25.0	150.0	25.0	75.0	100.0	200	500
Fulvia	MIC	2.0	2.0	75.0	10.0	75.0	50.0	100	200
fulvum	MFC	5.0	5.0	100.0	25.0	75.0	50.0	200	500
Trichoderma	MIC	25.0	25.0	100.0	25.0	100.0	100.0	200	2500
viride	MFC	25.0	25.0	150.0	50.0	150.0	100.0	250	3000
Penicillium	MIC	10.0	10.0	100.0	75.0	100.0	100.0	150	1000
ochrochloron	MFC	25.0	25.0	150.0	100.0	150.0	150.0	200	1000
Penicillium	MIC	5.0	5.0	100.0	25.0	75.0	150.0	200	200
funiculosum	MFC	10.0	5.0	150.0	50.0	100.0	150.0	250	500
Aspergillus	MIC	10.0	50.0	100.0	50.0	150.0	100.0	150	1500
ochraceus	MFC	25.0	50.0	150.0	75.0	150.0	150.0	200	2000
Aspergillus	MIC	5.0	25.0	100.0	25.0	150.0	100.0	150	1500
flavus	MFC	10.0	25.0	150.0	25.0	150.0	150.0	200	2000
Aspergillus	MIC	5.0	5.0	75.0	10.0	75.0	75.0	150	200
fumigatus	MFC	10.0	10.0	100.0	25.0	100.0	75.0	200	500

^#Minimum inhibitory concentration, ^##Minimum fungicidal concentration; 1 ripe fruits EO, 2 unripe fruits EO, 3 flowers EO, 4 root EO, 5 leaves EO, 6 stem EO.