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DOI: 10.1055/s-0029-1234909
Fatty acid constituents and antimicrobial activity of Peucedanum alsaticum L. fruits
For the first time, the total fatty acid composition of the fruits of Peucedanum alsaticum collected in Poland has been examined by gas chromatography combined with mass spectroscopy. After extraction with n-hexane and methyl-esterification, fourteen compounds were identified, among which oleic and linoleic acids were predominant. Furthermore, palmitic, stearic, α-linolenic, n-eicosanoic, palmitoleic, eicosenoic, arachidonic, lignoceric, bohenic, myristic, capric, and nervonic acid were observed. Minimum inhibitory concentrations (MICs) for a panel of reference bacterial and yeast strains were performed by the micro-dilution broth method, using serial two-fold dilutions in Mueller-Hinton broth and Mueller-Hinton agar supplemented with 2% glucose for bacteria and yeasts, respectively. MIC values were between 125 and 1000µg/ml.