Chemical Composition and Biological Activity of Pulicaria vulgaris Essential Oil from Iran

The present study investigated the chemical composition of the essential oil (BO) from aerial parts (flowering stage) of Pulicaria vulgaris Gaertn. by GC MS. Also, the antimicrobial activity of the BO against Gram-positive bacteria (Bacillus cereus and Staphylococcus aureus), Gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa) and fungi (Aspergillus Inger and Candida albicans) was tested. In total, 23 compounds were recognized, accounting for 98.08 % of the BO. The main compounds in the EC were thymol (50.22%), p-menth-6-en-2-one (carvotanacetone, 20.2%), thymol isobutyrate (16.88%), menthan-2-one (4.31%), 1-methyl-1,2-propanedione (4.13%), 2,5-dimethoxy-p-cymene (4.01%), myrtenol (1.22%), linalool (1.1%), and beta-myrcene (1.9%). Results of antibacterial test of P. vulgaris essential oil showed that all assayed concentrations significantly inhibited the growth of B. cereus, S. aureus, E. colt, and P. aeruginosa at P <0.05. MIC for B. cereus, S. aureus, E. coli, P. aeruginosa was 17.5, 25.2, 19.4 and 33.2 mu g/mL respectively; antifungal screening of the essential oil of P. vulgaris showed that the oil significantly inhibited the growth of A. niger and C. albicans (MIC = 15.5 and 9.9 mu g/mL, respectively). Results of cytotoxicity assay showed that the essential oil exhibited a significant cytotoxic activity against both cell lines. In case of MCF-7 and Hep-G2 cell lines, IC50 of the essential oil were 5.36 and 7.16 mu g/ml, respectively. The potent antimicrobial and cytotoxic activities of the BO may be attributed to its high contents of thymol, carvotanacetone and thymol isobutyrate. Antimicrobial and antitumor chemotherapies are showing diminishing effectiveness because of emergence of drug-resistance. Hence, using efficient natural chemotherapeutic agents such as Pulicaria vulgaris essential oil with fewer side effects is an encouraging approach to fight cancer and infectious diseases in medicine, agriculture, food science and related fields.