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Chem Biodivers. 2017 May;14(5). doi: 10.1002/cbdv.201600477. Epub 2017 Apr 17.

Inhibitory Activity and Chemical Characterization of Daucus carota subsp. maximus Essential Oils.

Author information

1
Dipartimento Scienze Agrarie e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, IT-90128, Palermo, Italy.
2
Dipartimento di Scienze per la Promozione della Salute e Materno Infantile 'G. D'Alessandro', Università degli Studi di Palermo, Via del Vespro, IT-90127, Palermo.
3
Azienda Agricola Soleone, Via Venedisé 35, IT-9107, Pantelleria, TP, Italy.

Abstract

The essential oils (EOs) of green seeds from Daucus carota subsp. maximus growing wild in Pantelleria Island (Sicily, Italy) were characterized. EOs were extracted by steam distillation, examined for their inhibitory properties against food-borne Gram-positive and Gram-negative bacteria and analyzed for the chemical composition by gas chromatography (GC) and mass spectrometry (MS). Undiluted EOs showed a large inhibition spectrum against Gram-positive strains and also vs. Acinetobacter spp. and Stenotrophomonas maltophilia. The minimum inhibition concentration (MIC) was in the range 1.25 - 2.50 μl/ml for the most sensitive strains. The chemical analysis indicated that D. carota subsp. maximus EOs included 34 compounds (five monoterpene hydrocarbons, six oxygenated monoterpenes, 14 sesquiterpene hydrocarbons, four oxygenated sesquiterpenes, camphorene and four other compounds), accounting for 95.48% of the total oil, and that the major chemicals were carotol, β-bisabolene, and isoelemicin.

KEYWORDS:

Daucus carota ; Chemical composition; Essential oils; Foodborne bacteria; Inhibitory activities

PMID:
28171692
DOI:
10.1002/cbdv.201600477
[Indexed for MEDLINE]

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