Chemical and Antimicrobial Studies of Cupressus sempervirens L. and C. horizentalis Mill. Essential Oils: Chemical and Antimicrobial Studies of Cupressus sempervirens L. and C. horizentalis

The essential oils of fresh fruits and terminal branches with adherent leaves of Cupressus sempervirens L. and C. horizentalis Mill., growing in Iran, were analyzedby gas chromatography-mass spectroscopy. The oils were also screened for bacteriostatic and fungistatic activities. Thirteen and ten components were identifiedin the essential oils of C. sempervirens and C. horizentalis, respectively. The main constituents of both fruits and leaves of C. sempervirens were a-pinene and Δ-3-carene, while they were α-pinene and Δ-2-carene for C. horizentalis. The essential oil of C. horizentalis leaves showed no antimicrobial activity against, Bacillussubtilis, Candida albicans, Escherichia coli and Staphylococcus aureus, while the essential oil of its fruits exhibited a weak effect on Bacillus subtilis. The essentialoil of C. sempervirens leaves and fruits showed stronger antimicrobial activity against tested microorganisms compared to C. horizentalis essential oils. C. sempervirens fruits were relatively rich in tannins, and the leaves and fruits of C. horizentalis were quite rich in saponins and tannins. The amounts of flavonoids and alkaloids were not very high in both parts of these plants

Chemical Constituents of Cupressus sempervirens L. cv. Cereiformis Rehd. Essential Oils: Essential Oils of Cupressus semipervirens L.cv.

The essential oils obtained from fresh fruits and terminal branchlets with adherent leaves of Cupressus sempervirens L. cv. Cereiformis Rehd. growing in Iran, were analyzed by GC-MS, and screened for bacteriostatic and fungistatic activities. Thirteen components were identified in the essential oils. The mainconstituents of both fruits and leaves were ?-pinene, Æ-3-carene, ?-terpenyl acetate and terpinolene. The essential oil of leaves and fruits showed no antimicrobial activity against, Bacillus subtilis, Candida albicans, Escherichia coli and Staphylococcus aureus. The defatted ethanolic extract of leaves and fruits were examined for the presence of alkaloids, flavonoides, and saponins. The nonvolatile compounds in leaves and fruits were quite rich in tannins and flavonoids but the amounts of alkaloids and saponins were not significant