Chemical Composition and Antibacterial Activity of the Essential Oil from Cupressus arizonica Greene Cones Against Clinical and Foodborne

Abstract

Objective: The purpose of this study was to characterize the chemical composition of the essential oil (EO) derived from the cones of Cupressus arizonica Greene collected from Erzincan and to evaluate its antibacterial potential against a range of pathogenic microorganisms, including strains not previously investigated for this species. Methods: The essential oil was obtained from fresh cones via hydrodistillation for 4 hours. Chemical profiling was performed using Gas Chromatography-Mass Spectrometry (GC-MS). The antibacterial activity was assessed against six pathogenic bacteria using the disc diffusion method, with imipenem serving as a positive control. Results: GC-MS analysis identified 35 compounds, representing 93.83% of the total oil. The major components were α -pinene (53.02%), 3-carene (13.31%), α -myrcene (4.54%), sabinene (4.24%), and limonene (3.47%). The oil exhibited selective antibacterial activity, with inhibition zones recorded for Salmonella enterica (10.0 ± 0.3 mm), Clostridium perfringens (8.1 ± 0.5 mm), and Bacillus cereus (8.0 ± 0.6 mm). However, no inhibitory effect was observed against Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Conclusion: This study identifies a distinct α-pinene/3-carene chemotype of C. arizonica influenced by the regional flora of Erzincan. Notably, this research represents the first report of the inhibitory efficacy of C. arizonica cone essential oil against the anaerobic pathogen Clostridium perfringens. The findings suggest that this essential oil could be a promising natural candidate for targeted applications against certain foodborne and anaerobic pathogens.

Keywords

• Cupressus arizonica
• Essential oil
• α-pinene
• 3-carene
• Clostridium perfringens

Erzincan Bölgesinden Toplanan Cupressus arizonica Greene Kozalak Uçucu Yağının Kimyasal Bileşimi ve Klinik ve Gıda Kaynaklı Patojenlere Karşı Antibakteriyel Aktivitesi

Abstract

Amaç: Bu çalışmanın amacı, Erzincan'dan toplanan Cupressus arizonica Greene kozalaklarından elde edilen uçucu yağın (EO) kimyasal bileşimini karakterize etmek ve bu tür için daha önce incelenmemiş suşlar da dahil olmak üzere çeşitli patojenik mikroorganizmalara karşı antibakteriyel potansiyelini değerlendirmektir. Yöntemler: Uçucu yağ, taze kozalaklardan 4 saatlik hidrod distillation yöntemiyle elde edildi. Kimyasal profilleme, Gaz Kromatografisi-Kütle Spektrometresi (GC-MS) kullanılarak gerçekleştirildi. Antibakteriyel aktivite, imipenem pozitif kontrol olarak kullanılarak disk difüzyon yöntemiyle altı patojenik bakteriye karşı değerlendirildi. Sonuçlar: GC-MS analizinde toplam yağın %93,83'ünü temsil eden 35 bileşik tanımlandı. Başlıca bileşenler α-pinen (%53,02), 3-karen (%13,31), α-mirsen (%4,54), sabinen (%4,24) ve limonen (%3,47)dir. Yağ, Salmonella enterica (10,0 ± 0,3 mm), Clostridium perfringens (8,1 ± 0,5 mm) ve Bacillus cereus (8,0 ± 0,6 mm) için kaydedilen inhibisyon bölgeleriyle seçici antibakteriyel aktivite sergiledi. Bununla birlikte, Staphylococcus aureus, Pseudomonas aeruginosa ve Escherichia coli'ye karşı herhangi bir inhibitör etki gözlenmedi. Sonuç: Bu çalışma, Erzincan'ın bölgesel florasından etkilenen C. arizonica'nın farklı bir α-pinen/3-karen kemotipini tanımlamaktadır. Özellikle, bu araştırma, C. arizonica kozalak esansiyel yağının anaerobik patojen Clostridium perfringens'e karşı inhibitör etkinliğine dair ilk raporu temsil etmektedir. Bulgular, bu esansiyel yağın, belirli gıda kaynaklı ve anaerobik patojenlere karşı uygulamalar için umut vadeden doğal bir aday olabileceğini göstermektedir.

Keywords

• Cupressus arizonica
• Uçucu yağ
• α-pinene
• 3-carene
• Clostridium perfringens

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