%0 Journal Article
%T Chemical and Antibacterial Polymorphism of Juniperus oxycedrus ssp. oxycedrus and Juniperus oxycedrus ssp. macrocarpa (Cupressaceae) Leaf Essential Oils from Tunisia
%A Hn¨¨ne Medini
%A Bruno Manongiu
%A Neffati Aicha
%A Leila Chekir-Ghedira
%A Fethia Harzalla-Skhiri
%A Med Larbi Khouja
%J Journal of Chemistry
%D 2013
%I Hindawi Publishing Corporation
%R 10.1155/2013/389252
%X Essential oils from Juniperus oxycedrus L. have been used since antiquity for fragrance, flavoring, medicinal, antimicrobial, insecticidal, and cosmetic purposes. Several works studied the chemical composition of the essential oils of Juniperus oxycedrus leaves. The aim of this study is to investigate the chemotaxonomic relationships and antibacterial activity of two Tunisian subspecies: Juniperus oxycedrus ssp. oxycedrus (L. K.) Deb. and Juniperus oxycedrus ssp. macrocarpa (S. & m.) Ball. In addition, and for the first time, we reported the antibacterial activities of Tunisian J. oxycedrus ssp. macrocarpa and J. oxycedrus ssp. oxycedrus against four bacteria. Essential oils obtained by hydrodistillation were analysed by GC and GC/MS. Fifty-five constituents were identified. Thirty four major compounds were retained for the study of the chemical variability, and ¦Á-pinene, sylvestrene, p-cymene, and 13-epi-manoyl oxide were the main ones. The chemical principal components analysis (PCA) identified three chemotypes. The study of the antibacterial activity showed that Escherichia coli was found to be extremely resistant (zone diameter 0£¿mm) to all the oils tested, while Staphylococcus aureus was the most sensitive strain (zone diameter 13.5£¿mm and MIC ranged from 600 to 650£¿¦Ìg/mL). 1. Introduction Due to the increasing consumer demand for more natural foods, natural substances isolated from plants are considered as promising sources of food preservatives [1]. Particularly, the study of essential oils as food additives proved to be advantageous, as observed by the increase in foods shelf-life [2]. However, several factors influence the chemical composition of plant essential oils, including the extraction methods, the species, geographical origin, and also the season of harvesting and consequently their bioactive properties [3¨C5]. Juniperus oxycedrus L., one of two species of the genus Juniperus growing wild in Tunisia, is subdivided in two subspecies: J. oxycedrus ssp. macrocarpa (S. & m.) Ball. and J. oxycedrus ssp. oxycedrus (L. K.) Deb. Aromatical oils from J. oxycedrus have been used since antiquity for fragrance, flavoring, medicinal, antibacterial, insecticidal, and cosmetic purposes. Indeed, leaf essential oil from Lebanon [6], Corsica [7], and Croatia [8] has been reported in varying details. Juniper has been recommended as a mouth analgesic and for stomach disorders in folk medicine in Spain [9]. It is used as a spice, particularly in European cuisine, and it also gives gin its distinguishing flavor. According to one FAO document, juniper berries
%U http://www.hindawi.com/journals/jchem/2013/389252/