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Journal of Chemistry
Volume 2015 (2015), Article ID 538929, 8 pages
http://dx.doi.org/10.1155/2015/538929
Research Article

Chemical Composition, Antioxidant Potential, and Antibacterial Activity of Essential Oil Cones of Tunisian Cupressus sempervirens

1LR11-ES31 Biotechnologie et Valorisation des Bio-Géo Ressources, Institut Supérieur de Biotechnologie de Sidi Thabet, Université de la Manouba, BiotechPole de Sidi Thabet, 2020 Sidi Thabet, Tunisia
2UR Ecophysiologie Environnementale et Procédés Agroalimentaires, Université de la Manouba, BiotechPole de Sidi Thabet, 2020 Sidi Thabet, Tunisia
3Laboratory of Management and Valorization of Forest Resources, National Research Institute of Rural Engineering, Water and Forestry (INRGREF), 1002 Tunis, Tunisia
4Laboratoire d’Epidémiologie et Microbiologie Vétérinaire, Groupes de Bactériologie et Développement Biotechnologique, Institut Pasteur de Tunis, Université El Manar, 1002 Tunis, Tunisia
5USCR de Spectrométrie de Masse, Laboratoire de Biochimie, Faculté de Médecine, 5019 Monastir, Tunisia
6Institut National de Recherche et d’Analyses Physicochimique (INRAP), Université de la Manouba, BiotechPole de Sidi Thabet, 2020 Sidi Thabet, Tunisia
7Faculty of Sciences and Arts in Balgarn, Bisha University, P.O. Box 60, Balgarn, Sabt Al Alaya 61985, Saudi Arabia

Received 8 May 2015; Revised 4 July 2015; Accepted 7 July 2015

Academic Editor: Patricia Valentao

Copyright © 2015 Aicha Ben Nouri et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The extraction yield of the essential oil (EO) extracted by hydrodistillation from the cones of Tunisian Cupressus sempervirens L. was of 0.518%. The chemical composition was analyzed by GC-MS. Results showed that this essential oil was mainly composed of monoterpene hydrocarbons (65%) with α-pinene as the major constituent (47.51%). Its antioxidant activity was ascertained by evaluating the total antioxidant capacity and also by evaluating its inhibitory effect against DPPH and ABTS radicals. In addition, it showed a strong antioxidant power against the DPPH (IC50 = 151 µg/mL) and ABTS (IC50 = 176.454 µg/mL) radicals scavenging. Moreover, its antibacterial activity was tested against different species of pathogenic bacteria (three Gram-positive and eight Gram-negative bacteria). The bacterial strains susceptible to the evaluated oil were Bacillus subtilis, Escherichia coli, Klebsiella oxytoca, Morganella morganii, Shigella, and Vibrio cholerae.