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KMID : 1161420100130010228
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Journal of Medicinal Food
2010 Volume.13 No. 1 p.228 ~ p.230
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Chemical Composition and Inhibitory Activity Against Helicobacter pylori of the Essential Oil of Apium nodiflorum (Apiaceae)
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Menghini Luigi
Leporini Lidia
Tirillini Bruno
Epifano Francesco
Genovese Salvatore
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Abstract
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The chemical composition of the essential oil obtained from Apium nodiflorum (L.) Lag. (Family Apiaceae), a plant used in the ethnomedical traditions of the Abruzzo region (Central Italy) as a culinary herb, as a diuretic, and to cure stomachache, was analyzed by gas chromatography/mass spectrometry, and 14 components were identified. Limonene (27.72 %), p-cymene (23.06%), myristicine (18.51%), and β-pinene (6.62%) were the main components. The antimicrobial activity of the essential oil was assayed in vitro against Helicobacter pylori (strain DSMZ 4867), resulting in a minimum inhibitory concentration value of 12.5?μg/mL.
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KEYWORD
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antimicrobial activity, Apiaceae, Apium nodiflorum, essential oil, Helicobacter pylori
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