Chemical composition and antibacterial activity of Otanthus maritimus (L.) Hoffmans. & Link essential oil from Corsica
Résumé
The chemical composition of Otanthus maritimus L. essential oils obtained from aerial parts, roots and whole plants from Corsica was investigated by capillary GC and GC-MS analysis. A collective oil and some of its main components were tested for antibacterial activity against micro organisms involved in nosocomial infection and food-borne illnesses. With the exception of camphor (7.0-20.4%), the main constituents were irregular monoterpenes: yomogi alcohol (24.4-34.7%), artemisia alcohol (11.5-19.2%) and artemisyl acetate (4.9-12.6%). The antibacterial activity of O. maritimus oil and the antibacterial potential of both artemisia and yomogi alcohols against Staphylococcus aureus and Campylobacter jejuni are reported for the first time.