Antimicrobial and antioxidant activities of the essential oil of Chaerophyllum libanoticum Boiss. et Kotschy

Demirci B., Kosar M., DEMİRCİ F., Dinc M., Baser K. H. C.

FOOD CHEMISTRY, vol.105, no.4, pp.1512-1517, 2007 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 105 Issue: 4
  • Publication Date: 2007
  • Doi Number: 10.1016/j.foodchem.2007.05.036
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1512-1517
  • Keywords: Chaerophyllum libanoticum, Apiaceae, essential oil composition, monoterpenes, antimicrobial activity, antioxidant activity, FLAVONOID GLYCOSIDES, ANTIBACTERIAL, L., MACROPODUM
  • Anadolu University Affiliated: Yes


Chaerophyllum libanolicum Boiss. et Kotschy from Apiaceae, is collected and used as a food plant in Turkey. The essential oil obtained by hydrodistillation from the crushed fruits of C lihanoticuin collected from Osmaniye, Southern Turkey, was simultaneously analysed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). As a result, a total of seventy three components were characterized, representing 98.3% of the total oil with monoterpenes as the major group. The principal constituents were identified as beta-phellandrene (17.6%), limonene (15.9%), beta-pinene (8.8%), and sabinene (8.5%), respectively. The essential oil was evaluated for its antimicrobial activity using a microdilution assay resulting in the inhibition of a number of common human pathogenic bacteria including methicillinresistant Staphylococcus aureus (MRSA) and the yeast Candida albicans. The minimum inhibitory concentrations (MIQ varied between 0.25 and 0.5 mg/mI which is within a moderate antimicrobial activity range. Furthermore, the antioxidant capacity of the essential oil was examined using an in vitro radical scavenging activity test. The C libanoticum essential oil scavenged 1,1-diphenyl-2-picrylhydrazyl radical (DPPH,), resulting in IC50 > 30 mg/ml. In addition, the effect on inhibition of lipid peroxidation of the essential oil was assayed using P-carotene bleaching and haemoglobin induced linoleic acid peroxidation methods resulting in 16% antioxidative activity. (c) 2007 Elsevier Ltd. All rights reserved.