Variability of antioxidant and antibacterial effects of essential oils and acetonic extracts of two edible halophytes: Crithmum maritimum L. and Inula crithmoïdes L

• Published in: Food chemistry 2014-02, Vol.145, p.1031-1038
• Main Authors: JALLALI, Ines, ZAOUALI, Yosr, MISSAOUI, Ibtissem, SMEOUI, Abderrazek, ABDELLY, Chedly, KSOURI, Riadh
• Format: Article
• Language: English
• Subjects: Antibacterial agents; Antibiotics. Antiinfectious agents. Antiparasitic agents; Biological and medical sciences; Food toxicology; General pharmacology; Inula; Medical sciences; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Toxicology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2013.09.034

This work aimed to assess the richness of the food halophytes Crithmum maritimum and Inula crithmoides on phenolics and essential oils (EOs) and to evaluate the antioxidant and antibacterial potential of these metabolites. Results displayed that extract of I. crithmoides possesses considerable contents of phenolic compounds (14.1 mg GAE.g-1 DW) related to important antioxidant activities (IC50 = 13 mu g ml-1 for the DPPH test) as compared to C. maritimum. C. maritimum EOs composition is dominated by oxygenated monoterpenes, while I. crithmoides one is mainly consisted by monoterpene hydrocarbons. EOs have low antioxidant activity as compared to acetone extracts; nevertheless, they show best antimicrobial activity. A significant variability is also depicted between the provenances of each species and depended on the chemical nature of antioxidant and antibacterial molecules as well as the used tests.