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    Evaluation of Chemical Composition and Antimicrobial Activity of Vitex agnus castus L. Fruits’ Essential Oils from West Anatolia, Turkey
    (Journal of Essential Oil-Bearing Plants JEOP, 2015-04) Eryiğit, Tamer; Cig, Arzu; Okut, Neşe; Yıldırım, Bünyamin; Ekici, Kamil
    This study deals with the chemical composition and antimicrobial activity of essential oils ofVitex agnus castus L. The main constituents of the essential oils were characterized by GC-MS which resultedin the identification of 26 components, representing 100 % of the oil. The dominant compounds in the oil offruits were trans-caryophyllene (19.17 %), sabinene (18.05 %) and 1,8-cineole (16.13 %), ?-terpinyl acetate(6.91 %) and dihydroselarene (6.73 %). Antimicrobial activity was tested using the disc diffusion method.According to the inhibition zones, the essential oils were active against all of the tested microorganisms. Theessential oils showed the susceptible inhibition zones, but they were less effective against bacterial strainscompared to ampicillin and ofloxacin. The organisms most susceptible to these essential oils were Enterococcusfaecalis ATCC 29212. However, further studies must be performed to confirm the safety of these oils for use asan antimicrobial agent.
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    Öğe
    Identification of Chemical Composition and Antibacterial PropertiesJuniperus oxycedrus L. subsp. oxycedrus Leaf Essential Oil
    (2018) Okut, Neşe; Yıldırım, Bünyamin; Ekici, Kamil; Terzioğlu, Ömer; Özgökçe, Fevzi
    The constituents of leaf essential oil of Juniperus oxycedrus L. subsp. oxycedrus (JOO) from wild flora of Gevas-Van in Turkey (Mount Artos) were studied using Gas Chromatography-Mass Spectrometry (GCMS) and their antibacterial activities were assessed. A total of 18 compounds representing 99.98% of leaves oil were identified. The oils of the plant are all dominated by monoterpenes. The main compounds of essential oil in leaves were Limonene (45.77%), ?-Pinene (23.94%), ?-Phellandrene (10.83%), ?-Pinene (5.68%), o-Cymene (3.30%), respectively. The essential oils were tested against Staphylacoccus aureus, Bacillus subtilis,Pseudomanas aeruginosa, Enterecoccus faecalis, Salmonella typhimurium, and Escherichia coli strains using the disc diffusion method. The diameter of the inhibition zones formed for bacteria were measured. The essential oils of JOO found to be active against all of the tested microorganisms and showed the susceptible inhibition zones. However, they were not as much as effective against bacterial strains when compared to ampicillin and ofloxacin. The extracts of JOO showed most significant antibacterial activity against Escherichia coli with inhibition zone diameter of 15 mm. The lowest inhibition zone diameter was Staphylococcus aureus with 11 mm.