بررسي مواد تشكيل دهنده اسانس و اثرات ضدميكروبي ريزوم گياه Cyperus rotundus L

Chemical Components of Essential Oil and Antimicrobial Effects of Rhizomes from Cyperus rotundus L.

Cyperus rotundus L. belongs to Cyperaceae family, which grows in around of Iran and its roots with other herbs uses as antiflatulant and nervous tonic. Objectives: Identification of chemical components of essential oil and antimicrobial effects of rhizomes from Cyperus rotundus L. Methods: The roots and rhizomes of C. rotundus were purchased from Tehran herb shops in June 2007. After confirmation, theessential oil was obtained by hydrodistillation and was subjected to GC/MS. The antimicrobial effects of the root extract were studied on Salmonella, Escherichia coli, Micrococcus luteus, Staphylococcus aureus, Aspergillus niger and Cladosporium herebaceum. Results: The major components of the essential oil were found α-cyperone (32.0%) and spathulenol (11/0%). The study of antimicrobial activity showed that the methanolic extracts have effects on Micrococcus luteus and Staphylococcusaureus, but any effects on Salmonella, Escherichia coli, Aspergillus niger and Cladosporiumherebaceum were not showed. Conclusion: 25 Components (91.2% of the oil) were identified, totally. Sesquiterpenoides are major components (0.82%), and then monoterpenoids (8.8%). α-cyperone as major compound of our oil, was identified in the other research on oil of C. rotundus. Inhibitory concentrations for Micrococcus luteus and Staphylococcus aureus were 31.25 and 125 mg/ml.