Chemical and Antimicrobial Studies of Cupressus sempervirens L. and C. horizentalis Mill. Essential Oils

Abstract

The essential oils of fresh fruits and terminal branches with adherent leaves of <em>Cupressus sempervirens </em>L. and<em> C. horizentalis </em>Mill., growing in Iran, were analyzed<em> </em>by gas chromatography-mass spectroscopy. The oils were also screened for bacteriostatic and fungistatic activities. Thirteen and ten components were identified in the essential oils of <em>C. sempervirens</em> and <em>C. horizentalis,</em> respectively. The main constituents of both fruits and leaves of <em>C. sempervirens</em> were a-pinene and -3-carene, while they were α-pinene and -2-carene for <em>C. horizentalis.</em> The essential oil of <em>C. horizentalis</em> leaves showed no antimicrobial activity against, <em>Bacillus</em> <em>subtilis, Candida albicans</em>,<em> Escherichia coli </em>and<em> Staphylococcus aureus, </em>while the<em> </em>essential oil of its fruits exhibited a weak effect on <em>Bacillus subtilis.</em> The essential oil of <em>C. sempervirens</em> leaves and fruits showed stronger antimicrobial activity against tested microorganisms compared to <em>C. horizentalis</em> essential oils. <em>C.</em> <em>sempervirens </em>fruits were relatively rich in tannins, and the leaves and fruits of<em> C. horizentalis </em>were quite rich in saponins and tannins. The amounts of flavonoids and<em> </em>alkaloids were not very high in both parts of these plants.