Constituents, Oxidant-Antioxidant Profile, and Antimicrobial Capacity of the Essential Oil Obtained from Ferulago Sandrasica Peşmen and Quézel

Abstract

Chemical constituents, total phenolic content, total oxidant status, total antioxidant status, lipid hydroperoxides, total free –SH levels, and antimicrobial activity of essential oil obtained from the Ferulago sandrasica (Umbelliferae) were investigated. The essential oil was obtained by hydrodistillation using a Clevenger-type apparatus. The chemical constituents were analyzed by gas chromatography‐mass spectrometry. The main components of the essential oil were ocimene (30.5%), carene-δ-3 (27.4%), and α-pinene (17.8). The antimicrobial activity was tested by a disc diffusion method against E. coli MC 400, E. coli ATCC 25922, E. coli 0157 H7, E. colaecea ATCC 23355, E. feacalis ATCC 19433, P. aeruginosa NRRL B-2679, S. aureus ATCC 25923, B. nischenoformis NRRL B-1001, S. aureus ATCC 33862, B. cereus NRRL B-3711, B. subtilis NRRL B-209, M. luteus NRRL B-1013, L. monocytogenes ATCC 7644, B. subtulis ATCC 6633.

Keywords:

• Ferulago sandrasica
• Total phenolic content (TPC)
• Total oxidant status (TOS)
• Total antioxidant capacity (TAC)
• Antimicrobial activity
• GC-MS