Essential oils composition, antibacterial and antioxidant activities of hydrodistillated extract of Eucalyptus globulus fruits

• Published in: Industrial crops and products Vol. 89; pp. 167 - 175
• Main Authors: Bey-Ould Si Said, Zakia, Haddadi-Guemghar, Hayate, Boulekbache-Makhlouf, Lila, Rigou, Peggy, Remini, Hocine, Adjaoud, Abdennour, Khoudja, Nabyla Khaled, Madani, Khodir
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 30.10.2016; Elsevier
• Subjects: Antibacterial activity; Antioxidant activity; Essential oils; Eucalyptus globulus; Fruits; GC/MS analysis; Life Sciences; Vegetal Biology; GC/MS analysis; Antibacterial activity; Essential oils; Eucalyptus globulus; Antioxidant activity; Fruits; antibacterial activity; spectrométrie de masse; escherichia coli; mass spectrum analysis; plante aromatique; bacillus subtilis; victoria blue gum (tree); fragrant plant; antioxidant activity; gas chromatography; chromatographie en phase gazeuse; volatile oils; activité antibactérienne; eucalyptus globulus; fruits; activité antioxydante; essential oils; huile essentielle; staphylococcus aureus
• ISSN: 0926-6690; 1872-633X
• DOI: 10.1016/j.indcrop.2016.05.018

•28 volatile compounds have been detected in essential oil of fruits E. globulus.•Sesquiterpenes are the predominant compounds (61.2%).•Essential oil of fruits E. globulus exhibited a weak antioxidant capacity.•The tested oil has exhibited a good antibacterial activity.•Essential oils from fruits of E. globulus can be used in food industries. Aromatic plants and their essential oils have been used since antiquity in flavor and fragrances, as condiments or spices, in medicines, as antimicrobial/insecticidal agents, and to protect stored products. The present study was undertaken: to determine (:) the chemical composition of essential oils extract from Eucalyptus globulus (E. globulus) fruits, using Gas-Chromatography coupled with Mass Spectrometry (GC/MS) method, to examine their antioxidant activity (DPPH’, reducing power and lipid peroxidation inhibition assays) compared to that of Butylated hydroxyanisole (BHA) standard, and to estimate their antibacterial effects against reference pathogenic strains: Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), Listeria innocua (L. innocua), Escherichia coli (E. coli), Pseudomonas aerugenosa (P. aerugenosa), compared to that of two antibiotics (tetracycline and gentamicin). Twenty eight volatile compounds were identified, with the predominance of sesquiterpenes and oxygenated sesquiterpenes compounds (61.2%). The results of the antioxidant activities (DPPH scavenging activity, reducing power and inhibition of lipid peroxidation activity) of essential oils extract revealed weak activities with IC50 values of 27.0±0.2mgmL−1, 32.9±1.8mgmL−1 and 4.9±0.2mgmL−1, respectively; as compared to those of Butylated hydroxyanisole (BHA) standard that were about 0.05±0.0mgmL−1, 0.03±0.0mgmL−1 and 0.5± 0.2mgmL−1, respectively. The antibacterial activity shows an inhibition effect of essential oils extracts against all the tested bacteria with MIC of 3 and 4mgmL−1. A bactericidal effect is observed, with MBC varying between 3.6 and 9.0mgmL−1, which demonstrates the sensibility of all tested bacteria to the essential oils of E. globulus fruits.