Composition and antimicrobial activity of essential oil of Ferulago longistylis Boiss. fruits

The essential oil from the fruits of Ferulago longistylis Boiss. (Apiceae) was obtained by hydrodistillation. Simultaneous analyses by GC and GC/MS resulted in the identification of 59 compounds representing 96% of the essential oil. The major constituents found were 2,3,6-trimethylbenzaldehyde (29%), α-pinene (17%), (Z)-β-ocimene (16%), sabinene (6%), myrcene (6%) and bornyl acetate (4%). The oil was also screened for its antimicrobial properties against various Gram negative (Bacillus cereus, Enterobacter aerogenes, Escherichia coli, Proteus vulgaris, Pseudomonas aeruginosa, Salmonella typhimurium) and Gram positive (Staphylococcus epidermidis, S. aureus, methicilline resistant S. aureus) bacteria and the yeast Candida tropicalis. Using a broth microdilution assay, only moderate to weak inhibitory activity (0.5-1 mg/mL) was observed against the microorganisms screened in this assay when compared to the standard antimicrobial agents.