Antifungal and antibacterial activities of Petroselinum crispum essential oil

Abstract

ABSTRACT. Parsley [Petroselinum crispum (Mill.) Fuss] is regarded as an aromatic, culinary, and medicinal plant and is used in the cosmetic, food, and pharmaceutical industries. However, few studies with conflicting results have been conducted on the antimicrobial activity of parsley essential oil. In addition, there have been no reports of essential oil obtained from parsley aerial parts, except seeds, as an alternative natural antimicrobial agent. Also, microorganism resistance is still a challenge for health and food production. Based on the demand for natural products to control microorganisms, and the reevaluation of potential medicinal plants for controlling diseases, the objective of this study was to determine the chemical composition and antibacterial and antifungal activities of parsley essential oil against foodborne diseases and opportunistic pathogens. Seven bacteria and eight fungi were tested. The essential oil major compounds were apiol, myristicin, and b-phellandrene. Parsley essential oil had bacteriostatic activity against all tested bacteria, mainly Staphylococcus aureus, Listeria monocytogenes, and Salmonella enterica, at similar or lower concentrations than at least one of the controls, and bactericidal activity against all tested bacteria, mainly S. aureus, at similar or lower concentrations than at least one of the controls. This essential oil also had fungistatic activity against all tested fungi, mainly, Penicillium ochrochloron and Trichoderma viride, at lower concentrations than the ketoconazole control and fungicidal activity against all tested fungi at higher concentrations than the controls. Parsley is used in cooking and medicine, and its essential oil is an effective antimicrobial agent.

Phenolic Profile , Essential oil Composition , Purification of Kaempferol 3-arabinofuranoside and Antimicrobial Activity of Parsley Cultivated in Dakhalia Governorate

“…Essential oil fingerprint GC-MS analysis of parsley essential oil led to the documentation of 13 different constituents, representing 99.72% of the total oil as shown in Table (3). Apiole was the main constituent of the essential oil of parsley seed (45.21 %) followed by di-n-octyl phathalate, myristicin, carvone and 1,4-benzenediamine as percentage of 19.76, 18.46, 4.56 and 4.22, respectively. The obtained data are in agreement to a large extent with those reported by Linde et al(2016). They found that apiole was the predominant constituent of the essential oil (50.3 %) followed by β-phellandrene and myristicin (14.6 and 14.0 %), respectively.…”

“…Antimicrobial activity of parsley against wide board of microorganisms was well postulated for its essential oil or different organic solvent extracts (Vokk et al 2011;Al-Hadi et al 2013 ;Karimi et al .2014;Farah et al 2015 andLinde et al 2016) . The researchers still searching for novel phytomolecules rather than myristicin and apiole in parsley as antimicrobial agents.…”

β-cyclocitral is a conserved root growth regulator

“…Therefore, we focused on b-cyclocitral's mechanism of action. bcyclocitral has been identified endogenously in dozens of plant species, including tomato (17), rice (18), parsley (19), tea (20), grape (21), various trees (22,23), and moss (24), indicating that its presence in plants is evolutionarily conserved. We further identified endogenous b-cyclocitral in Arabidopsis and rice roots at levels of 0.097 and 0.47 ng/mg dry weight, respectively, using HPLC-MS ( Figure S3).…”

Antifungal activity, yield, and composition of Ocimum gratissimum essential oil

“…The same procedure was performed with fractions of the EO, using an initial solution of 20 mg/mL. A solution of commercial fungicide ketoconazole (Zorkapharma TM ) was used as positive control (1-4000 mg/mL) (Linde et al, 2016).…”

“…The dry leaves produced a higher 1.02% yield. Therefore, it is important to indicate the extraction method, plant age, and moisture content in order to explain the variable EO content in different studies (Ade-Ademilua et al, 2013; Lermen et al, 2015;Urcoviche et al, 2015;Linde et al, 2016).…”