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The Scientific World Journal
Volume 2013 (2013), Article ID 790580, 9 pages
http://dx.doi.org/10.1155/2013/790580
Research Article

Antioxidant and Antimicrobial Properties of the Essential Oil and Extracts of Zanthoxylum alatum Grown in North-Western Himalaya

1Natural Product Laboratory, Division of Biochemistry and Plant Physiology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu 180009, India
2School of Life Sciences, Jawaharlal Nehru University, New Mehrauli Road, New Delhi 110067, India
3School of Biotechnology, University of Jammu, Jammu 180006, India
4Division of Cancer Pharmacology, Indian Institute of Integrative Medicine (CSIR, India), Canal Road, Jammu 180001, India
5Division of Plant Pathology, Sher-e-Kashmir University of Agricultural Sciences and Technology, Chatha, Jammu 180009, India

Received 21 March 2013; Accepted 29 April 2013

Academic Editors: S. Cuzzocrea and G.-C. Yen

Copyright © 2013 Sanjay Guleria 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 essential oil obtained from the fresh leaves of Zanthoxylum alatum was analysed by gas chromatography/mass spectrometry (GC/MS). Fourteen components were identified, and linalool (30.58%), 2-decanone (20.85%), β-fenchol (9.43%), 2-tridecanone (8.86%), β-phellandrene (5.99%), Sabinene (4.82%), and α-pinene (4.11%) were the main components. The EO and methanolic extract of Z. alatum exhibited potent antifungal activity against Alternaria alternata, Alternaria brassicae, and Curvularia lunata. The EO also showed significant antibacterial activity against Bacillus subtilis, Micrococcus luteus, Staphylococcus aureus, and Escherichia coli. Further, antimicrobial constituents of the EO were isolated by bioautography and preparative thin layer chromatography (PTLC) and identified as β-fenchol and linalool using GC/MS analysis. In addition to this, the free radical scavenging activity and antioxidant potential of EO and methanolic extract/fractions of Z. alatum were also investigated using in vitro assays including scavenging ability against DPPH, reducing power and chelating ability on Fe2+ ions. Our results demonstrate that Z. alatum could be used as a resource of antioxidant and antimicrobial compounds which may find applications in food and pesticide industries.