Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Chemical Composition and Antibacterial Activity of Essential Oil from Artemisia feddei

  • Cha, Jeong-Dan (Oral Cancer Research Institute, College of Dentistry, Yonsei University) ;
  • Jung, Eun-Kyung (Department of Dental Hygiene, Ulsan College) ;
  • Kil, Bong-Seop (Division of Life Science, College of Natural Science, Wonkwang University) ;
  • Lee, Kyung-Yeol (Institute of Oral Bioscience and Department of Oral Microbiology, School of Dentistry, Chonbuk National University)
  • Published : 2007.12.31
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Abstract

The chemical components of the essential oil from Artemisia feddei LEV et VNT. were analyzed using GC-MS. Ninety-nine compounds, accounting for 96.23% of the extracted essential oil, were identified. The main oil compounds were 1,8-cineole (16.86%), chamazulene (9.04%), ${\alpha}$-terpineol (8.18%), ${\alpha}$-phellandrene (5.78%), ${\alpha}$-thujone (5.51%), ${\alpha}$-terpinyl acetate (5.07%), borneol (5.08%), ${\beta}$-caryophyllene (4.71%), camphor (4.04%), and terpinen-4-ol (3.04%). The antimicrobial activity of the essential oil and some of its compounds was tested against 15 different genera of oral bacteria. The essential oil from A. feddei had a considerable inhibitory effect on all the obligate anaerobic bacteria tested (MICs, 0.025 to 0.05 mg/ml; MBCs, 0.025 to 0.1 mg/ml), whereas the major compounds demonstrated different degrees of growth inhibition.

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References

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