Ndoye Samba Fama, Tine Yoro, Seck Insa, Ba Lalla Aicha, Ka Seydou, Ciss Ismaila, Ba Abda, Sokhna Seynabou, Ndao Moussa, Gueye Rokhaya Sylla, Gaye Nango, Diop Abdoulaye, Costa Jean, Paolini Julien, Seck Matar
Laboratoire de Chimie de Coordination Organique (LCCO), Département de Chimie, Faculté des Sciences et Techniques, Université Cheikh Anta Diop de Dakar, BP 5005, Dakar-Fann, Senegal.
Laboratoire de Chimie Organique et Thérapeutique, Faculté de Médecine, de Pharmacie et d'Odontologie de l'Université Cheikh Anta Diop de Dakar, BP 5005, Dakar-Fann, Senegal.
Biochem Res Int. 2024 Feb 14;2024:3923479. doi: 10.1155/2024/3923479. eCollection 2024.
The study aimed to investigate the chemical composition and antimicrobial and antioxidant activities of the essential oil from dried seeds of . The essential oil was obtained by hydrodistillation and analyzed by GC/FID and GC/MS. The essential oil yield was 1.35%. Forty-nine compounds were identified in the essential oil with 1,8-cineole (16.3%), -pinene (14.8%), -pinocarveol (9.1%), myrtenol (8.3%), -pinene (5.9%), and terpinen-4-ol (5.6%) as major components. The antimicrobial activity of this essential oil was studied using disk diffusion and broth microdilution methods on four bacteria ( and ) and one fungus . The essential oil exhibited excellent activity against , , and and moderate activity against . Among all strains tested, showed the best sensitivity with a MIC of 50 mg/mL. The antioxidant activity was examined using a DPPH-free radical scavenging assay. The essential oil of showed low antioxidant activity (IC = 784.604 ± 0.320 mg/mL) compared to that of ascorbic acid and the reference compound (IC = 0.163 ± 0.003 mg/mL). The results indicate that consumption of seeds can reduce the virulence of food-borne pathogens and their resistance to antibiotics.
该研究旨在调查[植物名称]干燥种子挥发油的化学成分、抗菌和抗氧化活性。通过水蒸馏法获得挥发油，并采用气相色谱/氢火焰离子化检测器（GC/FID）和气相色谱/质谱联用仪（GC/MS）进行分析。挥发油得率为1.35%。在挥发油中鉴定出49种化合物，主要成分包括1,8-桉叶素（16.3%）、α-蒎烯（14.8%）、α-松油醇（9.1%）、桃金娘醇（8.3%）、β-蒎烯（5.9%）和萜品-4-醇（5.6%）。采用纸片扩散法和肉汤微量稀释法对4种细菌（[细菌名称1]、[细菌名称2]、[细菌名称3]、[细菌名称4]）和1种真菌（[真菌名称]）研究了该挥发油的抗菌活性。该挥发油对[细菌名称1]、[细菌名称2]和[细菌名称3]表现出优异的活性，对[细菌名称4]表现出中等活性。在所有测试菌株中，[某菌株]对其最敏感，最低抑菌浓度（MIC）为50 mg/mL。采用1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除试验检测抗氧化活性。与抗坏血酸和参考化合物（IC50 = 0.163±0.003 mg/mL）相比，[植物名称]挥发油表现出较低的抗氧化活性（IC50 = 784.604±0.320 mg/mL）。结果表明，食用[植物名称]种子可降低食源性病原体的毒力及其对抗生素的耐药性。
