Chemical analysis reveals antimicrobial properties of Heracleum antasiaticum essential oil against food-borne microbes, suggesting commercial potential.
The essential oil obtained by hydrodistillation from the aerial parts of Heracleum antasiaticum MANDEN from Türkiye was analyzed by GC and GC-MS. Forty-five compounds were characterized, representing 92.7 % of the total components detected, and elemicin (27.8%), apiole (26.2%), n-octanol (4.9%), α-zingiberene (3.9%), octyl acetate (3.8%), and (E)-γ- bisabolene (3.1%) were identified as predominant components. In addition, in this study, the essential oil was tested for its antimicrobial activity against 23 different food-borne microorganisms, including 20 bacteria, 1 fungus, and 2 yeast species. The essential oil of Heracleum antasiaticum exhibited considerable inhibitory effects against all bacteria, fungi, and yeast species tested.
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