Biochemical studies on some plant extracts | ||
| Menoufia Journal of Agricultural Biotechnology | ||
| Article 2, Volume 9, Issue 5, May 2024, Pages 87-88 PDF (278.21 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjab.2024.356143 | ||
| Authors | ||
| Hend Ali Ali Ahmed1; A. A. Saqr2; G. A. Khalil3 | ||
| 1Biochemistry | ||
| 2Prof. of Agriculture Microbiology, Fac. of Agric., Menoufia Univ. | ||
| 3Prof. of Agriculture Biochemistry, Fac. of Agric., Menoufia Univ. | ||
| Abstract | ||
| In this work we are studied the physical and chemical properties of the essential oils distilled from clove, thyme and marjoram. We are also studied its chemical composition, antioxidant activity and antimicrobial activity against (bacteria and fungi). The essential oils of clove, thyme and marjoram are obtained by steam distillation, and then the physico-chemical properties of such oils were determined. Marjoram essential oil was distinguished by the highest values of : dextro optical rotation (+ 6.01), acid number (12.03) an ester number ( 187.18), meanwhile the specific gravity of clove was the highest value (1.0787) the thyme oil was distinguished by the highest value of refractive index (1.5349) . Chemical composition of tested essential oils by using gas chromatography-mass spectrometry showed that clove essential oil contains six compounds and the main component was Benzenemethanol (50.74%), and O.cymene (42.00%) is considered the main component of thyme oil. As for marjoram essential oil, the main component was 3-cyclohexen-1-ol (23.33%). The antioxidant activity was determined by using DPPH and reducing power assays. DPPH results showed that: clove oil showed % inhibition ranged from (12.31: 33.91%), while in thyme oil was ranged from (14.27:37.15%), and finally marjoram oil gave % inhibition ranged from (15.2:39.89%). The antimicrobial activity of three essential oils against nine strains of bacteria (Salmonella sp, Salmonella typhi, Citrobacter sp., Proteus mirabilis, Escherichia coli, Kelebsilla pneumoni, Enterococcus sp, Staph. coagulase Staph. aureus) and two fungal strains (Asp..oryaza and Asp. niger) was studied. For the clove oil the concentration of 20% recorded the highest inhibitory area against of all the tested fungi (Asp. niger, Asp, oryaze) in ratio (26.33±1.155), (24.67±o.577), receptively. And also clove oil against bacteria showed that the inhibition zones were (22.00±1.00) for E. coli, (20.67±577) for staph. coagulase, (15.67±1.528) for staph. aureus, and (8.33±577) for Entero coccai. While the thyme oil recorded the highest inhibition zone against Asp niger and Asp. oryaza, while the inhibition zones against Staph coagulase and Staph aureus were (24.67±o.577) and (19.67± 1.528), respectively. Finally the marjoram oil showed a high activity against Asp. orayozu (29.67±1.528), Asp. niger (26.33±577), Staph coagulase (8.00±1.00) and staph aureus (24.67±577). | ||
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