Essential oils composition, antibacterial and antioxidant activities of hydrodistillated extract of Eucalyptus globulus fruits

Aromatic plants and their essential oils have been used since antiquity in flavor and fragrances, as condiments or spices, in medicines, as antimicrobial/insecticidal agents, and to protect stored products. The present study was undertaken: to determine (:) the chemical composition of essential oils extract from Eucalyptus globulus (E. globulus) fruits, using Gas-Chromatography coupled with Mass Spectrometry (GC/MS) method, to examine their antioxidant activity (DPPH', reducing power and lipid peroxidation inhibition assays) compared to that of Butylated hydroxyanisole (BHA) standard, and to estimate their antibacterial effects against reference pathogenic strains: Staphylococcus aureus (S. aureus), Bacillus subtilis (B. subtilis), Listeria innocua (L. innocua), Escherichia coli (E. coli), Pseudomonas aerugenosa (P. aerugenosa), compared to that of two antibiotics (tetracycline and gentamicin). Twenty eight volatile compounds were identified, with the predominance of sesquiterpenes and oxygenated sesquiterpenes compounds (61.2%). The results of the antioxidant activities (DPPH scavenging activity, reducing power and inhibition of lipid peroxidation activity) of essential oils extract revealed weak activities with IC50 values of 27.0 +/- 0.2 mg mL(-1),32.9 +/- 1.8 mg mL(-1) and 4.9 +/- 0.2 mg mL(-1), respectively; as compared to those of Butylated hydroxyanisole (BHA) standard that were about 0.05 +/- 0.0 mg mL(-1), 0.03 +/- 0.0 mg mL(-1) and 0.51 +/- 0.2 mg mL(-1), respectively. The antibacterial activity shows an inhibition effect of essential oils extracts against all the tested bacteria with MIC of 3 and 4 mg mL(-1). A bactericidal effect is observed, with MBC varying between 3.6 and 9.0 mg mL(-1), which demonstrates the sensibility of all tested bacteria to the essential oils of E. globulus fruits

Chemical composition, antibacterial and antioxidant activities of essential oil of Eucalyptus globulus from Algeria

Essential oils are known for their use in various fields such as cosmetic, pharmaceutical and food industries. The aim of this work is to investigate the chemical composition of essential oils from Eucalyptus globulus leaves (E. globulus) by gas-chromatography coupled with mass spectrometry (GC/MS) method, and to evaluate their antioxidant capacity (DPPH radical scavenging effect, reducing power, and inhibition of lipid peroxidation activity) as well as their antibacterial activity, against periodontopathogenic and cariogenic bacterial species, using microdilution method in 96-well microplates. In total, 26 compounds were identified with the predominance of oxygenated monoterpenes (78.58%); 1,8-Cineole (55.29%), Spathulenol (7.44%) and alpha-Terpineol (5.46%) being the main components. The analyzed oils exhibited a weak antioxidant capacity, but a marked antibacterial activity against Gram negative bacteria, mainly for F. nucleatum ATCC 25586 (MIC= 1.14 mg/mL) and P. gingiyalis ATCC33277 (MIC= 0.28 mg/mL). Therefore, E. globulus essential oils may have a potential therapeutic application for the treatment of periodontal diseases