Phytochemical and Biological Properties of Ferula sharifi Essential Oil

AbstractThis study presents the phytochemical components and antibacterial properties of the hydrodistilled essential oil (EO) of Ferula sharifi. The EO components were identified by GC-MS analysis. The minimum inhibitory concentration (MIC) and mininmum bactericidal (MBC) of EO against four selected probiotic microorganisms (Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum and Lactobacillus ramnus) was determined using micro-plate assay. Thirty components representing 96.9 % of the total oil were characterized. The main chemical group was monoterpene hydrocarbons (43.9 %) including ®-pinene (21.7 %), ⟨-pinene (15.9 %) and sabinene (5.7 %). The MIC and MBC values ranged between 1250-10000 ppm., L. acidophillus was the susceptible (MIC: 1250 ppm and MBC: 5000 ppm) among the tested microorganism. Our results showing that the genus Ferula is considered as a good source of EO and antibacterial activity against probiotic bacteria. So its use as natural additives in functional foods need ...