A detailed analysis of Rosmarinus officinalis L. essential oil from Sardinia and Corsica (α-pinene/verbenone/bornyl acetate chemotype) was carried out using GC–RI, GC–MS and 13C-NMR, on the bulk sample or after repeated chromatography. Fifty-eight compounds were identified. The antimicrobial activity of two Sardinian samples was investigated and both exhibited a moderate antibacterial activity. Gram-positive bacteria were more sensitive (MIC 2.5–4 mg/ml) than Gram-negative bacteria. Killing time experiments demonstrated that prolonged times (60 min) are needed to completely inactivate the bacterial inoculum.

Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica / Pintore, Giorgio Antonio Mario; Usai, Marianna; Bradesi, P; Juliano, Claudia Clelia Assunta; Boatto, Gianpiero; Tomi, F; Chessa, Mario; Cerri, R; Casanova, J.. - In: FLAVOUR AND FRAGRANCE JOURNAL. - ISSN 0882-5734. - 17:1(2002), pp. 15-19. [10.1002/ffj.1022]

Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica

PINTORE, Giorgio Antonio Mario
;
USAI, Marianna;JULIANO, Claudia Clelia Assunta;BOATTO, Gianpiero;CHESSA, Mario;
2002-01-01

Abstract

A detailed analysis of Rosmarinus officinalis L. essential oil from Sardinia and Corsica (α-pinene/verbenone/bornyl acetate chemotype) was carried out using GC–RI, GC–MS and 13C-NMR, on the bulk sample or after repeated chromatography. Fifty-eight compounds were identified. The antimicrobial activity of two Sardinian samples was investigated and both exhibited a moderate antibacterial activity. Gram-positive bacteria were more sensitive (MIC 2.5–4 mg/ml) than Gram-negative bacteria. Killing time experiments demonstrated that prolonged times (60 min) are needed to completely inactivate the bacterial inoculum.
Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica / Pintore, Giorgio Antonio Mario; Usai, Marianna; Bradesi, P; Juliano, Claudia Clelia Assunta; Boatto, Gianpiero; Tomi, F; Chessa, Mario; Cerri, R; Casanova, J.. - In: FLAVOUR AND FRAGRANCE JOURNAL. - ISSN 0882-5734. - 17:1(2002), pp. 15-19. [10.1002/ffj.1022]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/58329
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