Investigation of Phytochemical Compounds, antioxidant Potential and the Antimicrobial Effect of Bergamot Essential Oil on some Pathogenic Strains Causing Infection Invitro

Abstract

Introduction: Bergamot (Citrus bergamia) belongs to the Rutaceae family. The purpose of this study was to identify the phytochemical compounds and antioxidant activity of Bergamot essential oil as well as investigating the effect of its antimicrobial activity on some pathogenic strains causing infection using in vitro. Materials & Methods: In this experimental study, phytochemical compounds of Bergamot essential oil were identified using gas chromatography–mass spectrometry. Antioxidant potential was evaluated by radical scavenging capacity assay (IC50). The antimicrobial effect of Bergamot essential oil was tested through Kirby-Bauer, agar diffusion (well), broth microdilution susceptibility assay, and pour plate (minimum bactericidal concentration) methods. Findings: Phytochemical analysis of the essential oil confirmed the presence of 19 constituents in Bergamot. The main constituents were Limonene (31.58%) and Linalool (21.47%). The Antioxidant activity (IC50) of Bergamot essential oil was equal to 212μg/ml. The minimum inhibitory concentration of Bergamot essential oil for Pseudomonas aeruginosa, Escherichia coli, Staphylococcus epidermidis and Streptococcus pyogenes was 4, 8, 2 and 2 mg/ml, respectively. The minimum bactericidal concentration for bacteria was 8, 8, 4 and 4 mg/ml, respectively. Discussion & Conclusions: This study revealed the considerable inhibitory effects of Bergamot essential oil on the pathogenic strain causing infection, including Gram-positive bacteria (Staphylococcus epidermidis and Streptococcus pyogenes). Although more research is needed in this field, Bergamot essential oil can be used as a new antimicrobial agent in the pharmaceutical and food industries.

Keywords

• Antioxidant potential
• Bergamot essential oil
• Pathogenic bacteria
• Phytochemical compounds