Chemical composition and antibacterial activity of the essential oil from Pimpinella anisum L.

摘要

Essential oils stand out for their rapid development as products and multiple applications in agriculture. From the phytosanitary point of view, there is a growing demand for new antimicrobials, and the situation becomes evident for bacteria as Xanthomonas campestri pv. vesicatoria Doidge (Dye). The aim of this work was to find out the potential of the essential oil obtained from Pimpinella anisum L. as a candidate for the development of a new antibacterial product to control X. campestri pv. vesicatoria. The essential oil was obtained by hydrodistillation and its yield determined. The chemical composition was investigated by GC/MS. Antibacterial assessment was conducted using agar diffusion and MIC and MBC determined by serial dilution. The growth regulation activity was studied in tomato using the Petri dish test. The essential oil of P anisum, yield of 0,8%, (v/w), was characterized by the presence of methyl chavicol as the main component. A high bactericidal action (MIC and MBC=0,05%)was observed with no effect on seed germination or plantlet growth when the oil was added to the substrate and/or by seed immersion during 1 minute suggesting that its practical application could be through its incorporation to the substrate and/or the seed treatment. Considering its yield, efficacy and no phytotoxicity, the essential oil of P. anisum is a promising candidate for the development of pesticides aimed at controlling Pimpinella anisum L. pv. vesicatoria.