Composition and antimicrobial activity of the essential oil of six Hypericum species from Serbia

• Published in: Planta Medica
• Main Authors: Skaltsa, H, Saroglou, V, Marin, PD, Rančic, A, Veljic, M
• Format: Conference Proceeding
• Language: English
• Published: 24.08.2006
• ISSN: 0032-0943; 1439-0221
• DOI: 10.1055/s-2006-950062

The essential oils of six Hypericum sp. growing in Serbia were analyzed by GC and GC-MS [1]. The main constituents were revealed as follows: H. alpinum : Waldst. et Kit. non Vill. (-)- β -pinene, γ -terpinene, (-)-( E )-caryophyllene; H barbatum : Jacq. (-)- α -pinene, (-)- β -pinene, (-)-limonene, (-)-( E )-caryophyllene, (-)-caryophyllene oxide; H. rumeliacum : Boiss. (-)- α -pinene, (-)- β -pinene, (-)-limonene, H. hirsutum L.: nonane , undecane, (-)-( E )-caryophyllene, (-)-caryophyllene oxide; H. maculatum L.: spathulenol, globulol; H. perforatum L.: (-)- α -pinene, (Z)- β -farnesene, germacrene D; Monoterpene hydrocarbons were shown to be the main group of the taxa belonging to the section Drosocarpium, while the taxa of section Hypericum were more rich in sesquiterpene hydrocarbons. The essential oils were screened for their antimicrobial activity [Table 1], using the microdilution method [2]. H. barbatum essential oil was proven the most active against all tested bacteria. * Control: Streptomycin for bacteria; Bifonazole for Candida albicans MIC alpi barb rume mac perf hirs Control* Bacillus cereus 12.5 6.25 12.5 12.5 12.5 12.5 50 Micrococcus luteus 12.5 6.25 12.5 12.5 12.5 25 50 Sarcina lutea 12.5 6.25 6.25 12.5 12.5 12.5 50 Staphylococcus aureus 12.5 6.25 6.25 12.5 12.5 25 50 Agrobacterium tumefaciens 25 25 25 25 25 50 100 Escherichia coli 50 25 25 25 25 50 100 Proteus mirabilis - 50 50 50 50 - 200 Pseudomonas aeruginosa - 50 25 25 50 - - Pseudomonas tolaasii 50 25 25 25 25 50 200 Salmonella enteritidis 50 25 25 25 25 50 200 Candida albicans - 25 25 50 50 - 200 References : 1. Adams, R. (2001), Identification of Essential oil components by Gas Chromatography/Quadrupole Mass Spectroscopy, Allured Publishing Corporation, Carol Stream, Illinois, USA. 2. Daouk, K.D. et al. (1995), J. Food Prot. 58: 1147–1149.