DNA Fingerprinting, Chemical Composition and Antimicrobial Activity of the Essential Oil isolated from the Fruits of Serenoa repens W. Bartram

Abstract

The chemical composition of the essential oil obtained from the fruits of Serenoa repens W. Bartram by hydrodistillation has been studied by GC/MS analysis. The analysis of the essential oil revealed the presence of 60 identified compounds (monoterpene and sesquiterpene) oxygenated and non-oxygenated compounds in the oil sample including about 53 compounds which were not reported in GC/MS analysis of the essential oil before. GC/MS analysis revealed 4-(1-methylethyl)-Benzaldehyde to be the major constituent of the essential oil of the fruits 58.56% followed by 2-Caren-10-al and 3-Caren-10-al (11.83% and 2.87%, respectively).

So far nothing could be traced concerning the oil biological activity. The antimicrobial sensitivity as well as the MIC against different fungal, gram positive and gram negative strains was carried out. The antimicrobial snsitivity was higher as antifungal followed by the Gram-positive strains, and Gram-negative bacteria strains compared to the positive controls. The essential oil showed high selective antimicrobial potential (MIC 1.95–62.5 μg/mL for bacteria; and MIC 3.9–31.25 μg/mL for fungi). DNA fingerprinting of the cultivated leaves were carried out for authentication of the plant.

Keywords: Serenoa repens, essential oil, 4-(1-methylethyl)-Benzaldehyde, Antimicrobial, GC/MS, DNA.