Chemical Composition, Antioxidant and Antibacterial Activity of Juniperus oxycedrus subsp. oxycedrus L. berry, essential oil from Morocco

BENYAMNA ABDENNAJI, Rajouani Nezha, Romane Abderrahmane, BOUAMAMA Hafida, CHERNANE Halima, FALCONIERI Danilo, PROCEDDA Silvia, MARONGIU Bruno

Abstract


The present study was conducted to evaluate in vitro antibacterial and antioxidant properties of essential oil obtained  from berry of two Morocco natural populations of Juniperus oxycedrus subsp. Oxycedrus L. The essential oils have been distilled by steam distillation and analyzed by GC and GC–MS. The identified components constituting  99.5% and 100% of the Ourika and the Tighadwine populations respectively. The main components of both oils were α-pinene (69.43% and 48.12%), Germacrene D (16.62% and 32.96%), β pinène (3.28% and 2%), Myrcene (4.19% and 2.12%) of the Tighadwine and the Ourika populations respectively. Other components were more presented in the essential oil of the Ourika population (>1%) as β caryophyllene (1.49%), α humulene (1.48%) and δ cadinene (2.38%). The essential oils of both populations exhibited antibacterial activity against Escherichia coli, Pseudomonas aeruginosa and staphylococcus aureus. Moreover, the essential oil of the Tighdwine population efficiently inhibited the growth of Entrococcus hirea. In vitro evaluation of antioxidant activity of essential oil with the DPPH method showed a significant activity of both populations with IC50 values of 31.96 µg /ml for the Tighadwine population and 31.23 µg /ml for the Ourika population. The results revealed that the essential oil of Juniperus oxycedrus subsp. Oxycedrus.L exhibits interesting antioxidant and antibacterial activity, and could be used as a natural preservative in food and /or pharmaceutical industries.

 

 


Keywords


Juniperus soxycedrus subsp. Oxycedrus.L; (Cupressaceae); Essential oil; Chemical composition; Antioxidant activity; Antibacterial activity

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