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Abstract

CHEMICAL COMPOSITION, ANTIOXIDANT AND ANTIMICROBIAL ACTIVITY OF VETIVERIA ZIZANIOIDES ROOTS ESSENTIAL OIL HARVESTED IN NDZUWANI, COMOROS

Said Hassane Soidrou*, Abdellah Farah, Badr Satrani, Mohamed Ghanmi, Mohamed Lachkar and Achmet Said Mohamed

ABSTRACT

This study aims to determine the chemical composition, antioxidant and antimicrobial activity of Essential oil from roots of Vetiveria zizanioides. Essential oil was obtained by hydrodistillation with a yield of 1%. Chemical analysis was done by GC and GC-MS and showed 40 compounds representing 99, 98% of the essential oil. The major components Khusimol (25.60%), Bicyclo-vetivenol (11.47%), α-Vetivone (7.76%), epi-α-Cadinol (5.97%), Nootaktone (5.28%), Khusinol acetate (3.75%), Nootkatol (3.53%), 1, 10-epi-cubenol (3.06%) and Khusinol (3.02%) constituted 69,44% of oil. Antioxidant activity was evaluated in vitro using DPPH radical scavenging and results showed dose-dependent antioxidant activity. Essential oil showed an antibacterial activity, against Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Micrococcus luteus, more important at a concentration of 1/5000 (v/v). However, for fungicidal activity results was low, with inhibition concentration of 1/500 (v/v) against Aspergillus niger and Penicillium expensum, and 1/2000 (v/v) against Penicillium digitatum. These results suggest a possible use of essential oil from roots of Vetiveria zizanoides as alternative for synthetic additives on food conservation and synthetic antibiotics.

Keywords: Vetiveria zizanoide, yield, chemical composition, antioxidant, antifungal, antibacterial.


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