Essential oils composition in two Rosmarinus officinalis L. varieties and incidence for antimicrobial and antioxidant activities

• Published in: Food and chemical toxicology 2010-11, Vol.48 (11), p.3144-3152
• Main Authors: Zaouali, Yosr, Bouzaine, Taroub, Boussaid, Mohamed
• Format: Article
• Language: English
• Subjects: Anti-Infective Agents - pharmacology; Antibacterial; Antioxidant; Antioxidants; Antioxidants - analysis; Antioxidants - chemistry; Antioxidants - pharmacology; Assaying; Bacteria; beta Carotene - metabolism; Biological and medical sciences; Bleaching; Constituents; Essential oil; Ferric Compounds - chemistry; Foods; Free Radicals - chemistry; Free Radicals - metabolism; Gas Chromatography-Mass Spectrometry; General pharmacology; Medical sciences; Microbial Sensitivity Tests; Oils, Volatile - chemistry; Oils, Volatile - pharmacology; Pharmacognosy. Homeopathy. Health food; Pharmacology. Drug treatments; Plant Oils - chemistry; Plant Oils - pharmacology; Populations; Rosmarinus - chemistry; Rosmarinus officinalis L; Subdivisions; VAR; var. troglodytorum; var. typicus
• ISSN: 0278-6915; 1873-6351
• DOI: 10.1016/j.fct.2010.08.010

The essential oil composition of Rosmarinus officinalis var. typicus and var. troglodytorum endemic to Tunisia, and growing wild in different bioclimates, was determined by GC and GC–MS. Oils were assessed for their antimicrobial and antioxidant activity. A variation of the chemical composition attributed to varieties rather than to bioclimates was revealed. 1.8-Cineole (47.2–27.5%) and camphor (12.9–27.9%) were identified as the main constituents of var. typicus and var. troglodytorum, respectively. The principal component analysis performed on oil constituents for all the populations allowed the distinction of two distinct population groups in accordance to the varietal subdivision. Based on the determination of the diameter of inhibition and the determination of the minimum inhibitory concentration, a low to moderate antimicrobial activity according to oils was revealed against eight bacteria tested. However, oils from var. troglodytorum showed higher bactericidal effect than those from var. typicus. The oils’ antioxidant activity, determined by 1,1-diphenyl-1-picrylhydrazyl (DPPH) assay, ferric reducing (FRAP) assay and β-carotene bleaching test, was relatively high. The highest activity was found in oils from var. troglodytorum and in one population of var. typicus from the upper semi-arid bioclimate.