Chemical compositions, antioxidant and antibacterial activities of essential oils from Anethum graveolens L. and Trachyspermum roxburghianum (DC.) Craib grown in hailand

Abstract

The essential oils from the aerial part of Anethum graveolens L. and Trachyspermum roxburghinum (DC.) Craib were obtained by hydro-distillation. Gas chromatography-mass spectrometry (GC-MS) was employed for the identification of chemical components. Folin-Ciocalteu colorimetric method, DPPH, ABTS and FRAP assays were used to determine total phenolic content and to evaluate antioxidant potential. Agar-well diffusion and agar-dilution methods were used to investigate antibacterial activity. The results indicated that a-phellandrene (61.57%), ?-phenandrene (10.39%) and dill ether (8.23%) represented as the major components of A. graveolens while sabinene (28.60%) and a-terpinolene (24.20%) including 3-n-butylphathalide (23.34%) were the main compounds of T. roxburghinum. The essential oils of both plants showed high total phenolic content (GEA= 1.7948-3.0971 mg/mL) and exhibited potent antioxidant activities in DPPH (TEAC= 19.3119 and 357.9297 mg/mL), ABTS (TEAC= 4.6031 and 13.4242 mg/mL) and FRAP assays (TEAC= 0.8327and 27.4173 mg/mL). Moreover, they had an effect on both gram-positive bacteria with MIC 2.66-11.88 mg/mL and gram-negative bacteria with MIC 23.76-85.77 mg/mL, respectively.

Keywords: Anethum graveolens L., Trachyspermum roxburghinum (DC.) Craib, essential oil, antioxidant activity, antibacterial activity.