Variation in Myrtus communis L. Essential Oil Composition and its Antibacterial Activities Components
Myrtus communis Essential Oil
DOI:
https://doi.org/10.52763/PJSIR.BIOL.SCI.59.1.2016.6.11Keywords:
essential oil, bacteria, minimum inhibitory concentration, susceptibility, Myrtus communisAbstract
The Myrtus communis L. leaves samples were collected from five locations of its native grown
areas in Lattakia, Syria, during their blooming seasons (June, 2009). Essential oil (EO) extraction was
carried out by hydro-distillation in a Clevenger apparatus. The EO was analysed by both gas chromatography
-Flame Ionization Detector (GC-FID) and gas chromatography/mass (GC/MS) techniques. The EO yield
of the dry samples was found to be around 1.88%. The main identified components of EO were: µ-pinene
30.40%, 1,8-cineole 17.66%, limonene 8.96%, myrtenol 5.78%, and b-caryophyllene 5.00%. The bulk EO
and the separated components were tested for their antibacterial activities against Escherichia coli O157,
Salmonella typhimurium, Klebsiella pneumoniae, Yersinia enterocolitica O9, Brucella melitensis, Proteus
spp., and Pseudomonas aeruginosa by using broth micro-dilution method. It was found that citronellal and
nerol were the most effective components against all pathogens.
