Chromatographic Analysis (LC-MS and GC-MS), Antioxidant Activity, Total Phenol and Total Flavonoid Determination of Ononis natrix L. Grown in Jordan

The purpose of the present study was to identify, by gas chromatography (GC) and GC-mass spectrometry (GC-MS), the components of the spontaneously emitted volatile organic compounds (VOCs), obtained by Solid-Phase-Micro-Extraction (SPME) and that of the hydrodistilled oil of the fresh flowers and leaves of Ononis natrix, as well as to compare them. The hydrodistilled leaf oil was rich in non-terpenoid aldehydes, whereas its aroma profile contained mainly sesquiterpene hydrocarbons with α-copaene and germacrene D as their major components. The hydrodistilled oil of the fresh flowers, however, revealed nearly equal amounts of terpenoid and non-terpenoid compounds; 51.00% and 46.54%, respectively. The aroma profile of the fresh flowers was dominated by monoterpene hydrocarbons with α-pinene (42.96%) and α-thujene (20.17%) as the predomi¬nant two monoterpenes. Based on the high total phenol and flavonoid contents of the water and ethanol extracts, LC-MS analysis was carried out to identify the major compounds from each sample. From the water extract, eleven compounds were identified, whereas the ethanol extract contained eight, whereby luteolin (from the water extract) and apigenin (from the ethanol one) were named as the major flavonoids, respectively.

Comparison of Antibacterial Activity of Natural and Hydroformylated Essential Oil of Thymus capitatus Growing Wild in North Sardinia with Commercial Thymus Essential Oils

Thymus capitatus growing wild in Sardinia showed different essential oil composition if grown surrounding Cagliari than in north Sardinia. Here we verify the composition and antimicrobial activity of the oil to make it suitable for the cosmetic and confectionery industries. With the aim of improving the scent and the antimicrobical activity of T. capitatus essential oil, a hydroformylation reaction was carried out to transform the unsaturated components of the oil into the corresponding aldehydes. The essential oil of T. capitatus exhibited a significant antibacterial activity (MIC 0.125-0.5 mg/mL), and was also found effective on C. albicans (MIC 0.125 mg/mL). After hydroformylation, several new irregular terpenoid aldehydes were detected. The perfume of the new terpenic-like aldehydes is very agreeable and, therefore, the acceptability of the aroma is remarkably improved, but the antimicrobial activity was not increased.

Chemical Composition and Antimicrobial Activity of Cumin Oil (Cuminum Cyminum, Apiaceae)

Cumin oil samples ( Cuminum cyminum L.) from four different geographical origins were analyzed using GC-MS and GC-FID for their qualitative and quantitative composition. The major compounds in all cumin oils were the monoterpenes β-pinene, p-cymene and γ-terpinene and the terpenoid aldehydes cuminic aldehyde and the isomeric menthadien carboxaldehydes. All essential oils, and cuminic aldehyde, were tested, using agar diffusion and serial dilution methods, against different Gram-positive and Gram-negative bacteria isolated from different sources of food (pork fillet, minced meat and sausages) and clinical isolates, as well as three different Candida albicans isolates. All cumin oils and cuminic aldehyde exhibited a considerable inhibitory effect against all the organisms tested, except Pseudomonas spp.