Chemical Constituents and Antibacterial Activity of Essential Oil of Prangos ferulacea (L.) Lindl. Fruits Essential oil of Prangos ferulacea
Iranian Journal of Pharmaceutical Sciences,
Vol. 3 No. 3 (2007),
1 July 2007
,
Page 171-176
https://doi.org/10.22037/ijps.v3.41016
Abstract
The essential oil of Prangos ferulacea (Apiaceae) fruits was obtained by hydrodistillation and analyzed by gas chromatography (GC) and GC-mass spectrometery (MS). Among the 39 identified constituents accounting for 99.99% of the total oil, the major components were chrysanthenyl acetate (26.53%), limonene (19.59%), alpha pinene (19.50%), delta-3-carene (6.56%), mesitaldehyde (6.09), and germacrene-B (3.55%). Antimicrobial activity of the essential oil was investigated against some gram positive and gram negative bacteria. The essential oil of P. ferulacea showed activity against Staphylococus aureus, S. epidermis, Eschrechia coli and Pseudomonas aeroginosa.
- Antibacterial activity
- Chrysanthenyl acetate
- Essential oil
- Prangos ferulacea
How to Cite
References
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