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Article History
Submitted: 28 Jul 2016
Revised: 02 Sep 2016
Accepted: 17 Oct 2016
First published online: 17 Oct 2016

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Pharm Sci. 2016;22(4):296-301 doi: 10.15171/PS.2016.46

Essential Oil Composition and Antimicrobial Activity of the Oil and Extracts of Bunium persicum (Boiss.) B. Fedtsch.: Wild and Cultivated Fruits

Short Communication

Arezoo Rustaie 1,2, Roya Keshvari 1, Nasrin Samadi 3, Farahnaz Khalighi-Sigaroodi 4, Mohammad Reza Shams Ardekani 1,5, Mahnaz Khanavi 1,2,6 *

1 Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
2 Persian Medicine and Pharmacy Research Centre, Tehran University of Medical Sciences, Tehran, Iran.
3 Department of Drug and Food Control, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran.
4 Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran
5 Department of Traditional Pharmacy, School of Traditional Medicine, Tehran University of Medical Sciences, Tehran, Iran.
6 Faculty of Land and Food Systems, University of British Columbia, Vancouver, BC, Canada.



Abstract
Background: Fruits of Bunium persicum (Boiss.) B. Fedtsch (Apiaceae) has been used as spice, anti-flatulence and antiseptic agent for many years. In recent years the wild resources of the plant have been threatened by extinction. Domestication of such a plant saves its genetic resources from depletion. However, concerns remain about the possible changes due to development of chemotypes and changes in the composition and biological and pharmacological potentials. Methods: Analyses of essential oils from fruits of wild and cultivated types was performed using Gas Chromatography/Mass Spectroscopy. Antimicrobial assessment was done by agar diffusion method Results: The main compounds of both oils were included γ-terpinene (30.77% and 27.57%), cuminaldehyde (20.49% and 21.1%), ρ-cymene (20.1% and 18.32%) and γ-terpinen-7-al (8.29% and 7.84%) respectively. Analytical results of both tested oils exhibited very close similarities in major compounds, whereas some differences in their percentages were observed. In vitro antimicrobial evaluation of volatile oils, total extract and the resultant fractions against Staphylococcus aureus, Escherichia coli and Candida albicans demonstrated some similarities and differences. Minimum inhibitory concentrations (MICs) of wild grown fruits essential oils ranged between 0.375-1.5 mg/ml, while those of cultivated one were 0.75-6.25 mg/ml. All extracts and fractions showed similarly minor antibacterial potential while anti-Candida albicans activity was much remarkable with MICs calculated 2.5-5 mg/ml for cultivated and 5 mg/ml for wild grown extracts and fractions. Conclusion: In conclusion, despite the substantial similarities in composition of both oils, the alteration in antimicrobial results may be caused by variety in concentration of major and minor compounds and their synergism or antagonism in mixture.





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Articles by Rustaie A
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Articles by Shams Ardekani MR
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Articles by Keshvari R
Articles by Samadi N
Articles by Khalighi-Sigaroodi F
Articles by Shams Ardekani MR
Articles by Khanavi M



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