Chemical composition, antibacterial and antioxidant activities of Juniperus oxycedrus essential oils from North Western Algeria

Authors

  • Cherifa Zahaf Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria
  • Djilali Achour Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria
  • Meriem Mokhtar Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), University of Abdelhamid Ibn Badis, 27000 Mostaganem, Algeria
  • Moussa Brada Laboratory of Natural Substances Valorization, University of Djilali Bounaama, Khemis-Miliana, Theniet El Had 44225, Algeria

DOI:

https://doi.org/10.38150/sajeb.7(2).p74-83

Abstract

The aim of the current study was to identify the essential oils of Juniperus oxycedrus from North Western Algeria (Mostaganem) by gas chromatography coupled to mass spectrometer (GC-MS), and to evaluate their antibac-terial and antioxidant activities. Extraction was carried out by two processes, hydrodistillation (HD) and steam distillation (SD). Analysis by GC-MS led to the identification of 38 components using both methods. HD was found to be the best process for the extraction of Juniperus essential oil, and the ma-jor identified compounds were: germacrene-D (38.28%), followed by α.-pinene (17.66%), and δ-cadinene (5.91%). In the antibacterial test, SD oil had a higher inhibitory effect. The strain Staphylococcus aureus was the most sensitive with an inhibition zone of 15.25 mm and a minimum inhibitory concentration (MIC) of 0.25 mg/mL. The antioxidant activity of J. oxycedrus es-sential oils obtained by HD was more important than SD (IC50= 19.52 mg/mL and IC50= 38.62 mg/mL) with DPPH and β-carotene bleaching tests respec-tively. Essential oils of J. oxycedrus could therefore represent good candidates to be used as antioxidant and antibacterial agents.

Author Biographies

Cherifa Zahaf, Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria

Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria

Djilali Achour, Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria

Laboratory of Vegetal Chemistry-Water- Energy, University of Hassiba Benbouali, Chlef, 02000, Algeria

Meriem Mokhtar, Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), University of Abdelhamid Ibn Badis, 27000 Mostaganem, Algeria

Laboratory of Beneficial Microorganisms, Functional Food and Health (LMBAFS), University of Abdelhamid Ibn Badis, 27000 Mostaganem, Algeria

Moussa Brada, Laboratory of Natural Substances Valorization, University of Djilali Bounaama, Khemis-Miliana, Theniet El Had 44225, Algeria

Laboratory of Natural Substances Valorization, University of Djilali Bounaama, Khemis-Miliana, Theniet El Had 44225, Algeria

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Published

2018-01-09

Issue

Vol. 7 No. 2 (2017)

Section

Research Articles