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Chemical Profile, Antioxidant and Antimicrobial Activity of Essential Oils from Boswellia ovalifoliolata Bal. et. Henry

Prasanna Anjaneya Reddy, Lebaka and Venkata Ratnam, Lebaka (2015) Chemical Profile, Antioxidant and Antimicrobial Activity of Essential Oils from Boswellia ovalifoliolata Bal. et. Henry. International Journal of Pharmaceutical and Clinical Research, 7 (1). pp. 96-101.

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Abstract

To study the phytochemical profile, antimicrobial and antioxidant activity of essential oils obtained from Boswellia ovalifoliolata (BO) leaf, stem bark and gum resin samples. Phytochemical profiles of the three essential oils were analyzed by GC-MS, antimicrobial activity was performed against two Gram positive, two Gram negative and two fungal species by using disc diffusion method. Minimum inhibitory concentrations were assayed by micro dilution method. Further, antioxidant capacity of three oil samples were determined by DPPH scavenging method. Gas chromatographic analysis of BO three essential oil (EO) samples revealed that 30 compounds were identified in leaf oil and 25 compouds in each were identified in stem bark and gum resin EOs. The results showed that 11 compounds i.e. α –amarphene, δ-cadinene, caryophyllene oxide, caryophyllene, β-farnesene, α-humulene, ledol, γ-murrolene, β-myrcene β-pinene, and (-)-zingiberene were common compounds in three oil samples. Three essential oils showed good antimicrobial activity against test pathogens. Among the tested pathogens, Candida rugosa found to be most sensitive organism to leaf, stem bark and gum EO samples, while Gram positive bacterium Bacillus subtilis was most resistant organism to the test oils. Further, the oil samples showed concentration dependent DPPH reducing capacity. The present study revealed that, the essential oils of BO exerts beneficial effects to inhibit human pathogenic microorganisms and as a source of natural antioxidant compounds.

Item Type: Article
Uncontrolled Keywords: B. ovalifoliolata; essential oils; phytochemical profile; antimicrobial activity; antioxidant activity
Subjects: 500 Natural Sciences and Mathematics > 10 Plants
600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Nov 2016 07:53
Last Modified: 07 Nov 2016 07:53
URI: http://ir.cftri.com/id/eprint/12396

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