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In-vitro antimicrobial activity and identification of bioactive components using GC–MS of commercially available essential oils in Saudi Arabia

机译:沙特阿拉伯市售精油的GC-MS体外抗菌活性和生物活性成分鉴定

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摘要

This study was designed to evaluate antimicrobial activity and chemical composition of four different plant essential oils i.e. Ginger oil (GiO), Black seed oil (BSO), Oregano oil (OO) and Rose oil (RO) against different bacterial and fungal strains. Anti-microbial activities of selected essential oils were determined by the microbiological technique using Agar well diffusion assay. After in vitro study, most of the essential oils showed antimicrobial activity against all the selected pathogens. Among all the tested oils, GiO showed strong antimicrobial activity. GiO showed highest antimicrobial activity against Shigella (119.79%), Enteococcus hirae (110.61%) and Escherichia coli (106.02%), when compared with the tetracycline (50 µg/mL) activity. However, Antifungal activity of GiO was found to be present against Candida albicans and Aspergilluas flavus, when compared with clotrimazole (50 µg/mL) activity. Among all the selected bacteria, BSO showed maximum antimicrobial activity against the E. coli followed by Citrobacter freundii. Moreover, BSO had highest zone of inhibition against the C. ablicans (33.58%). OO indicated that, Shigella had the highest sensitivity (12.6 ± 0.58, 131.25%), followed by E. hirae (19.1 ± 0.61, 96.46%) and Salmonella typhi (15.2 ± 0.27, 83.06%) when compared with tetracycline activity. OO showed poor sensitivity against all the selected fungal strains. Furthermore, Gas Chromatography analysis revealed that, Gingerol (10.86%) was the chief chemical constituents found in GiO followed by α-Sesquiphellandrene (6.29%), Zingiberene (5.88%). While, BSO, OO and RO had higher percentage of p-Cymene (6.90%), Carvacrol (15.87%) and Citronellol (8.07%) respectively. The results exhibited that the essential oils used for this study was the richest source for antimicrobial activity which indicates the presence of broad spectrum antimicrobial compounds in these essential oils. Hence, essential oils and their components can be recommended for therapeutic purposes as source of an alternative medicine.
机译:这项研究旨在评估四种不同植物精油即姜油(GiO),黑籽油(BSO),牛至油(OO)和玫瑰油(RO)对不同细菌和真菌菌株的抗菌活性和化学成分。所选精油的抗微生物活性通过使用琼脂井扩散分析的微生物技术确定。经过体外研究,大多数精油对所有选定的病原体均显示出抗菌活性。在所有测试的油中,GiO显示出强大的抗菌活性。与四环素(50 µg / mL)相比,GiO对志贺氏菌(119.79%),平肠链球菌(110.61%)和大肠杆菌(106.02%)的抗菌活性最高。然而,与克霉唑(50 µg / mL)活性相比,发现GiO对白色念珠菌和黄曲霉具有抗真菌活性。在所有选定的细菌中,BSO对大肠杆菌表现出最大的抗菌活性,其次是弗氏柠檬酸杆菌。此外,BSO对非洲念珠菌的抑制作用最高(33.58%)。 OO表示,与四环素活性相比,志贺氏菌的敏感性最高(12.6±0.58,131.25%),其次是平肠埃希菌(19.1±0.61,96.46%)和伤寒沙门氏菌(15.2±0.27,83.06%)。 OO显示出对所有选择的真菌菌株的敏感性差。此外,气相色谱分析表明,GiO中发现的主要化学成分是姜油醇(10.86%),其次是α-倍半萜烯(6.29%),姜黄烯(5.88%)。而BSO,OO和RO分别具有较高的对异丙苯(6.90%),香芹酚(15.87%)和香茅醇(8.07%)的百分比。结果表明,用于本研究的精油是最丰富的抗菌活性来源,表明这些精油中存在广谱抗菌化合物。因此,可以将精油及其成分推荐用于治疗目的,作为替代药物的来源。

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