Composition and antimicrobial activity of the essential oil of Pluchea arabica from Oman

Fakhr Eldin O Suliman, Majekodunmi O. Fatope, Salim H. Al-Saidi, Salma M Z Al-kindy, Ruchi G. Marwah

Research output: Contribution to journalArticle

6 Citations (Scopus)

Abstract

Fresh twigs of Pluchea arabica (Boiss) Qaiser & Lack (Compositae) were steam-distilled and the essential oil obtained was analysed by GC-MS. Forty-four components were identified, accounting for 93.2% of the total components detected. The major constituents were δ-cadinol (26.8%), 9-(1-methylethylidene)-bicyclo[6.1.0]nonane (10.8%), caryophyllene oxide (10.0%), methyleugenol (9.2%) and β-caryophyllene (6.9%). The essential oil of P. arabica was active against Staphylococcus aureus (ATCC 29213), Candida albicans (ATCC 10231) and Bacillus subtilis when tested against seven organisms. The oil was found to be less fragrant than Ocimum forskaoli oil in an odour test.

Original languageEnglish
Pages (from-to)469-471
Number of pages3
JournalFlavour and Fragrance Journal
Volume21
Issue number3
DOIs
Publication statusPublished - May 2006

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Keywords

  • Antimicrobial activity
  • Chemical composition
  • Essential oil
  • Fragrance
  • Ocinum forskaoli
  • Pluchea arabica

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

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