Department of Agricultural Biotechnology, Faculty of Agriculture, Isparta University of Applied Sciences, 32200, Isparta, Türkiye.
Department of Biology, Faculty of Engineering and Natural Sciences, Süleyman Demirel University, 32260, Isparta, Türkiye.
Sci Rep. 2024 May 2;14(1):10052. doi: 10.1038/s41598-024-60810-3.
The Apiaceae family contains many species used as food, spice and medicinal purposes. Different parts of plants including seeds could be used to obtain essential (EO) oils from members of the Apiaceae family. In the present study, EOs were components obtained through hydrodistillation from the seeds of anise (Pimpinella anisum), carrot (Daucus carota), celery (Apium graveolens), dill (Anethum graveolens), coriander (Coriandrum sativum), fennel (Foeniculum vulgare), and cumin (Cuminum cyminum). EO constituents were determined with Gas Chromatography/Mass Spectrometry (GC-MS) and Gas Chromatography/Flame Ionization Detector (GC-FID) and their antioxidant capacities were determined with the cupric reducing antioxidant capacity (CUPRAC) and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) methods. The antimicrobial activity of EOs were tested against four pathogenic bacteria. Phenylpropanoids in anise (94.87%) and fennel (92.52%), oxygenated monoterpenes in dill (67.59%) and coriander (98.96%), monoterpene hydrocarbons in celery (75.42%), mono- (45.42%) and sesquiterpene- (43.25%) hydrocarbons in carrots, monoterpene hydrocarbon (34.30%) and aromatic hydrocarbons (32.92%) in cumin were the major compounds in the EOs. Anethole in anise and fennel, carotol in carrot, limonene in celery, carvone in dill, linalool in coriander, and cumin aldehyde in cumin were predominant compounds in these EOs. The high hydrocarbon content in cumin EO gave high CUPRAC activity (89.07 µmol Trolox g), and the moderate monoterpene hydrocarbon and oxygenated monoterpene content in dill EO resulted in higher DPPH activity (9.86 µmol Trolox g). The in vitro antibacterial activity of EOs against Bacillus cereus, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli was evaluated using the agar diffusion method and the minimum bactericidal concentration was determined. Coriander, cumin and dill EOs showed inhibitory effect against all tested strains except P. aeruginosa. While fennel and celery EOs were effective against E. coli and B. cereus strains, respectively, anise and carrot EOs did not show any antibacterial effect against the tested bacteria. Hierarchical Cluster Analysis (HCA) produced four groups based on EO constituents of seven species. The potential adoption of the cultivated Apiaceae species for EO extraction could be beneficial for the wild species that are endangered by over collection and consumption.
伞形科植物包含许多被用作食物、香料和药用的物种。植物的不同部位，包括种子，都可以用来从伞形科植物中提取精油。在本研究中，精油是通过水蒸馏从八角茴香（Pimpinella anisum）、胡萝卜（Daucus carota）、芹菜（Apium graveolens）、莳萝（Anethum graveolens）、芫荽（Coriandrum sativum）、茴香（Foeniculum vulgare）和孜然（Cuminum cyminum）的种子中获得的成分。通过气相色谱/质谱联用（GC-MS）和气相色谱/火焰离子化检测器（GC-FID）确定精油成分，并通过铜还原抗氧化能力（CUPRAC）和 2,2-二苯基-1-苦基肼水合物（DPPH）方法测定其抗氧化能力。精油的抗菌活性通过琼脂扩散法对四种致病菌进行了测试。八角茴香（94.87%）和茴香（92.52%）中的苯丙素，莳萝（67.59%）和芫荽（98.96%）中的含氧单萜，芹菜（75.42%）中的单萜烃，胡萝卜中的单萜（45.42%）和倍半萜（43.25%）烃，孜然中的单萜烃（34.30%）和芳烃（32.92%）是精油中的主要成分。八角茴香和茴香中的茴香脑，胡萝卜中的胡萝卜醇，芹菜中的柠檬烯，莳萝中的香芹酮，芫荽中的芳樟醇和孜然中的孜然醛是这些精油中的主要化合物。孜然精油中高含量的碳氢化合物赋予其高 CUPRAC 活性（89.07µmol Trolox g），而莳萝精油中适度的单萜烃和含氧单萜含量导致其 DPPH 活性更高（9.86µmol Trolox g）。精油对蜡状芽孢杆菌、金黄色葡萄球菌、铜绿假单胞菌和大肠杆菌的体外抗菌活性通过琼脂扩散法进行评估，并确定最小杀菌浓度。芫荽、孜然和莳萝精油对所有测试菌株均有抑制作用，除铜绿假单胞菌外。而茴香和芹菜精油分别对大肠杆菌和蜡状芽孢杆菌菌株有效，八角茴香和胡萝卜精油对测试细菌均无任何抗菌作用。基于七种物种的精油成分，层次聚类分析（HCA）产生了四个组。对于因过度采集和消耗而濒危的野生伞形科物种，采用栽培伞形科物种提取精油可能是有益的。
