Volume 21, Issue 2 (2019)                   JAST 2019, 21(2): 331-340 | Back to browse issues page

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Mirzania F, Sarrafi Y, Moridi Farimani M. Comparative Evaluation of Chemical Compositions and Biological Activities of Wild and Cultivated Froriepia subpinnata L. Essential Oils. JAST. 2019; 21 (2) :331-340
URL: http://journals.modares.ac.ir/article-23-13304-en.html
1- Department of Organic Chemistry, Faculty of Chemistry, University of Mazandaran, Babolsar, Islamic Republic of Iran.
2- Department of Phytochemistry, Medicinal Plants and Drugs Research Institute, Shahid Beheshti University, Tehran, Islamic Republic of Iran.
Abstract:   (755 Views)
Froriepia is one of the Apiaceae genera. Only one species of this genus (Froriepia subpinnata L.) has been reported in Iran. In most parts of the North of Iran, young and pristine leaves are applied as stuffing in the preparation of various local foods. Despite wide applications of this medicinal plant, previously little research has been done on it. In this investigation, chemical compositions and antimicrobial activity of wild and cultivated Froriepia subpinnata essential oils were evaluated and compared. Applying GC and GC-MS, 53 components were registered in cultivated plant essential oil with major components- myrcenone (27.40%), limonene (18.60%), terpinolene (14.70%), and totarolone (7.35%), while 72 constituents were identified for wild plant essential oil with myrcenone (36.95%), limonene (13.62%), terpinolene (11.04%), and β-pinene (7.69%) as the major constituents. The antibacterial and the antimycotic activities of these oils were tested against six bacterial and fungal strains. The Gram-positive bacteria, Staphylococcus aureus, was most susceptible with MIC values 1-2 µg mL-1. The study results demonstrated that the main compounds were the same in the wild and cultivated plants essential oils. Also, it seems that cultivation only influences the essential oil yields, while the essential oil composition remains mostly constant.
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Article Type: Research Paper |
Received: 2017/05/3 | Accepted: 2018/06/18 | Published: 2019/03/2

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