Chemical composition and antibacterial activities of the essential oils from Ocotea zahamenensis Van Der Werff (Lauraceae)

Razafiarimanga Zara  Nomentsoa; Randriamampianina Lovarintsoa  Judicael; Randrianarivo Hanitra  Ranjàna; Ralitera Andrianirina  Manampisoa; Rakoto Danielle Aurore  Doll; Jeannoda Victor  Louis

doi:10.30574/gscbps.2021.16.1.0202

Authors

Razafiarimanga Zara Nomentsoa Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.
Randriamampianina Lovarintsoa Judicael Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.
Randrianarivo Hanitra Ranjàna Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.
Ralitera Andrianirina Manampisoa Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.
Rakoto Danielle Aurore Doll Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.
Jeannoda Victor Louis Laboratory of Applied Biochemistry to Medical Sciences, Fundamental and Applied Biochemistry Department, Faculty of Sciences, University of Antananarivo, P. O. Box 906, Antananarivo 101, Madagascar.

DOI:

https://doi.org/10.30574/gscbps.2021.16.1.0202

Keywords:

Ocotea zahamenensis, Lauraceae, Essential oil, Chemical composition, Safrole, Antibacterial properties

Abstract

The present work aimed to study the composition and antibacterial properties of the essential oils (EO) of Ocotea zahamenensis leaves (LEO), stem (SEO) and root (REO) barks from two harvest periods (March and June). All EOs were extracted by hydrodistillation from fresh plant parts with yields up to 4.5%. They are colourless, clear, with a strong odour, heavy, levogyre, with a low acid index and an ester index up to 14.89. Gas chromatography/flame ionisation detection analysis of these EOs identified 5 to 12 components representing 96.06 to 99.96% of the overall composition. Safrole was by far the most predominant constituent with contents ranging from 77.45% (SEO, June) to 97.05% (REO, March). The antibacterial activity was tested against eight pathogenic bacteria including 4 Gram (-) and 4 Gram (+) using microdilution assays. With Minimum Inhibitory Concentration (MIC) values of less than 1 mg/mL, all EOs showed antibacterial activity which varied according to the strain. There was not much difference between the activities of March and June Eos, and in both cases SEO were slightly more effective than LEO and REO. All EOs had bacteriostatic action on Bacillus cereus and Vibrio fischeri and bactericidal on almost other strains. When administered orally to mice at 0.5 mg/kg body weight, all EOs caused symptoms of intoxication. Their LD₅₀ varied from 1.019 to 2.73 g/kg body weight. These EOs could be a new source of safrole and could be used for various purposes with further toxicological studies.

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