Chemical composition and biological activities of Eruca vesicaria subsp. longirostris essential oils

Figures & data

Table 1. Chemical composition of the essential oils isolated from the stems, leaves, roots and fruits of E. longirostris.

LRI	Compound	Roots (%)	Stems (%)	Leaves (%)	Fruits (%)
949	5-Methyl-hexanenitrile	0.2			0.1
985	Heptanenitrile	0.1
1006	1-(Methylthio)-hexane	0.1
1043	β-Isophorone				0.1
1099	Pentyl isothiocyanate	0.1
1120	Isophorone				0.1
1165	4-Methylpentyl isothiocyanate	0.5	1.2
1193	3-Hydroxy-2-ethyl-γ-pyrone (=2-ethylpyromeconic acid)	0.2	0.6		0.1
1202	5-(Methylthio)-pentanenitrile	13.5	6.8		2.3
1285	(E)-Anethole	0.1
1312	3-Methylthiopropyl isothiocyanate	0.2	0.4
1314	4-Vinyl guaiacol				0.1
1320	4-Hydroxy-3-methylacetophenone	0.1
1351	α-Longipinene			9.6
1383	(E)-β-Damascenone				0.1
1392	β-Elemene			35.7
1412	(E)-β-Damascone			15.4
1431	Erucin (=4-methylthiobutyl isothiocyanate)	83.7	85.3	10.6	96.6
1486	(E)-β-Ionone			2.7	0.1
1562	Ledene alcohol	0.1	1.4
1582	Caryophyllene oxide		0.5
1716	Pentadecanal	0.1
1765	Tetradecanoic acid	0.1	0.3
1781	1-Pentadecanol	0.1	0.3
1817	Hexadecanal		0.3
1843	Hexahydrofarnesylacetone		0.2	23.9	0.1
	Sesquiterpene hydrocarbons	0	0	45.3	0
	Oxygenated sesquiterpenes	0.1	1.9	0	0
	Apocarotenoids	0	0.2	42	0.5
	Sulphur and/or nitrogen compounds	98.4	93.7	10.6	99
	Phenylpropanoids	0.1	0	0	0
	Non-terpene derivatives	0.6	1.5	0	0.2
	Total identified	99.2	97.3	97.9	99.7
	Yield (%)	0.009	0.003	0.016	0.018

Note: LRI: linear retention index determined on the polar column DB-5 rel. to a series of n-alkanes.

Table 2. Antibacterial activity of the essential oils isolated from the roots, stems, leaves and fruits of E. longirostris.

	Leaves		Fruits		Stems		Roots		GM
	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC	MBC
Gram-positive bacteria
S. aureus ATCC 25923	na	na	0.31	0 .62	0.31	0 .62	0.31	0 .62	15.62
B. subtilis ATCC 6633	na	na	0.25	0.25	0.25	0.25	0.25	0.25	nd
B. amyloliquefaciens ATCC 15841	na	na	0.25	0.25	0.25	0.25	0.25	0.25	nd
Gram-negative bacteria
E. coli ATCC 8739	na	na	2.5	2.5	2.5	2.5	2.5	2.5	3.9
P. aeruginosa ATCC 9027	na	na	2.5	2.5	2.5	2.5	2.5	2.5	500
S. enterica CIP 8039	na	na	0.125	0.125	0.125	0.125	0.125	0.125	nd
Yeast
C. albicans ATCC 90028	na	na	0.25	0.25	0.25	0.25	0.25	0.25	nd

Notes: MIC: minimum inhibitory concentration (mg/mL); MBC: minimum bactericidal concentration (mg/mL); GM: gentamicine (μg/mL); nd: not determined; na: not active.

Table 3. Antioxidant activities of E. longirostris essential oils on DPPH^·, ABTS test.

	PI (%) of DPPH^· scavenging	PI (%) of ABTS scavenging
Fruits	83.56 ± 0.01	90.56 ± 0.092
Stems	80.66 ± 0.01	87.31 ± 0.1
Leaves	56.28 ± 0.02	74.18 ± 0.1
Roots	81.76 ± 0.02	89.43 ± 0.1
BHT	94.7 ± 0.01	95.2 ± 0.6

Note: PI (%): percentage of inhibition.