Composition, Antimicrobial and Antioxidant Properties of Endemic Species Ferulago macedonica Micevski \& E. Mayer
Аутори:Mileski, Ksenija S.
Džamić, Ana M.
Ćirić, Ana D.
Ristic, Mihailo S.
Grujic, Slavica M.
Matevski, Vlado S.
Marin, Petar D.
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Ferulago macedonica Micevski \& E. Mayer (Apiaceae), an endemic species from Macedonia, was evaluated for its essential oil composition and biological activity for the first time. The essential oil composition from inflorescence and aerial parts, analyzed by gas chromatography and gas chromatography-mass spectrometry (GC and GC-MS), indicated a-pinene (43.10\% and 22.78\%) and sabinene (26.73\% and 15.46\%) as the main components. The antioxidant activities of extracts was determinated spectrophotometrically using 2,2-diphenyl-1-picrylhydrazyl (DPPH). The strongest activity had methanol extracts of inflorescence and aerial parts (IC50= 490 mg/mL and IC50= 630 mg/mL of solution, respectively). According to 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulphonic acid) (ABTS) test, the most effective were ethanol and methanol extracts of F. macedonica inflorescence (1.69 and 1.63 mg Vit.C/g dw). Total phenolic and flavonoid contents evaluation indicated that their amounts were ranged between 34.12-59.68 mg gallic acid (GA)/g dw for phenols and 9.08-23.73 mg quercetin hydrate (QE)/g dw for flavonoids. Antimicrobial activity of extracts and essential oils was investigated by micro-well dilution assay. Minimum inhibitory (MIC) and minimum bactericidal/fungicidal concentrations (MBC/MFC) were defined. The methanol extract of inflorescence has shown to be the strongest in both, antibacterial (MICs= 4-8 mg/mL; MBCs= 9-13 mg/mL) and antifungal activity (MICs= 2-12 mg/mL; MFCs= 6-18 mg/mL). Essential oil from inflorescence and aerial parts of F. macedonica manifested stronger inhibition on growth of pathogenic bacteria and fungy compared to tested extracts and positive standards.
Кључне речи:Ferulago macedonica; Apiaceae; essential oil; antioxidant activity; antimicrobial activity
Извор:Records of Natural Products, 2015, 9, 2, 208-223