Antioxidant and Antimicrobial Activities of Chemically-Characterized Essential Oil from <i>Artemisia aragonensis</i> Lam. against Drug-Resistant Microbes

Khalid Chebbac; Hazem K. Ghneim; Abdelfattah El Moussaoui; Mohammed Bourhia; Azeddin El Barnossi; Zineb Benziane Ouaritini; Ahmad Mohammad Salamatullah; Abdulhakeem Alzahrani; Mourad A. M. Aboul-Soud; John P. Giesy; Raja Guemmouh

doi:10.3390/molecules27031136

Molecules (Feb 2022)

Antioxidant and Antimicrobial Activities of Chemically-Characterized Essential Oil from <i>Artemisia aragonensis</i> Lam. against Drug-Resistant Microbes

Khalid Chebbac,
Hazem K. Ghneim,
Abdelfattah El Moussaoui,
Mohammed Bourhia,
Azeddin El Barnossi,
Zineb Benziane Ouaritini,
Ahmad Mohammad Salamatullah,
Abdulhakeem Alzahrani,
Mourad A. M. Aboul-Soud,
John P. Giesy,
Raja Guemmouh

Affiliations

Khalid Chebbac: Laboratory of Biotechnology Conservation and Valorisation of Natural Resources, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdallah University, Fez 30000, Morocco
Hazem K. Ghneim: Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia
Abdelfattah El Moussaoui: Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco
Mohammed Bourhia: Laboratory of Chemistry, Biochemistry, Nutrition, and Environment, Faculty of Medicine and Pharmacy, University Hassan II, Casablanca 20000, Morocco
Azeddin El Barnossi: Laboratory of Biotechnology, Environment, Agri-Food and Health, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdellah University, Fez 30000, Morocco
Zineb Benziane Ouaritini: Laboratory of Natural Substances, Pharmacology, Environment, Modeling, Health and Quality of Life, Faculty of Sciences, Sidi Mohamed Ben Abdellah University, Fez 30000, Morocco
Ahmad Mohammad Salamatullah: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Abdulhakeem Alzahrani: Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
Mourad A. M. Aboul-Soud: Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia
John P. Giesy: Toxicology Centre, University of Saskatchewan, Saskatoon, SK S7N 5B3, Canada
Raja Guemmouh: Laboratory of Biotechnology Conservation and Valorisation of Natural Resources, Faculty of Sciences Dhar El Mahraz, Sidi Mohammed Ben Abdallah University, Fez 30000, Morocco

DOI: https://doi.org/10.3390/molecules27031136
Journal volume & issue: Vol. 27, no. 3
p. 1136

Abstract

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This study investigated the chemical composition, antioxidant and antimicrobial activity of essential oil extracted from Artemisia aragonensis Lam. (EOA). Hydrodistillation was employed to extract EOA. Gas chromatography with flame ionization detection (GC-FID) and gas chromatography-mass spectrometry analyses (GC-MS) were used to determine the phytochemical composition of EOA. Antioxidant potential was examined in vitro by use of three tests: 2.2-diphenyl-1-picrilhidrazil (DPPH), ferric reducing activity power (FRAP) and total antioxidant capacity assay (TAC). Agar diffusion and microdilution bioassays were used to assess antimicrobial activity. GC/MS and GC-FID detected 34 constituents in the studied EOA. The major component was Camphor (24.97%) followed by Borneol (13.20%), 1,8 Cineol (10.88%), and Artemisia alcohol (10.20%). EOA exhibited significant antioxidant activity as measured by DPPH and FRAP assays, with IC50 and EC50 values of 0.034 ± 0.004 and 0.118 ± 0.008 mg/mL, respectively. EOA exhibited total antioxidant capacity of 7.299 ± 1.774 mg EAA/g. EOA exhibited potent antibacterial activity as judged by the low minimum inhibitory concentration (MIC) values against selected clinically-important pathogenic bacteria. MIC values of 6.568 ± 1.033, 5.971 ± 1.033, 7.164 ± 0.0 and 5.375 ± 0.0 μg/mL were observed against S. aureus, B. subtills, E. coli 97 and E. coli 57, respectively. EOA displayed significant antifungal activity against four strains of fungi: F. oxysporum, C. albicans, A. flavus and A. niger with values of 21.50 ± 0.43, 5.31 ± 0.10, 21.50 ± 0.46 and 5.30 ± 0.036 μg/mL, respectively. The results of the current study highlight the importance of EOA as an alternative source of natural antioxidant and antibacterial drugs to combat antibiotic-resistant microbes and free radicals implicated in the inflammatory responses accompanying microbial infection.

Published in Molecules

ISSN: 1420-3049 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Science: Chemistry: Organic chemistry
Website: http://www.mdpi.com/journal/molecules

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