Chemical composition and in vitro antibacterial activity of Ferulago angulata (Schlecht.) Boiss essential oil

Background: Essential oils usually exhibit different characteristics such as antimicrobial and flavoring effects. The aim of the present study was to investigate chemical composition and in vitro antibacterial activity of the essential oil of Ferulago angulata (Schlecht.) Boiss aerial parts against bacterial food-borne pathogens (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria monocytogenes, Salmonella typhimurium and Escherichia coli O157:H7). Methods: The chemical composition of the essential oil was analysed by gas chromatograph coupled with mass spectrometer detector (GC-MS). The antibacterial activity of the essential oil was assessed using broth micro-dilution and agar disk diffusion methods. Results: According to results of GC-MS analysis, 33 constituents were identified. The dominant components were α-pinene (28.43%), (Z)-beta-ocimene (20.12%), bornyl acetate (7.92%), ɣ-terpinene (5.72%), germacrene D (5.63%), myrcene (4.67%) and p-cymene (2.17%). The results obtained in this study showed that L. monocytogenes and B. cereus had the most sensitivity to the essential oil (MIC and MBC= 40µg/mL; Inhibition zone: 9mm). Conclusions: Our results indicated that F. angulata essential oil might be a potential rich source of compounds with antibacterial properties against food-borne bacteria.