The aim of this study was to determine the chemical composition and the in vitro antimicrobial effects of seed essential oil of Ferulago angulata. The oil analyses by GC and GC/MS resulted in the dentification of 39 compounds representing 91.07% of the oil. The major constituents were (Z)-β-ocimene (19.93%), α-pinene (15.50%), p-cymene (7.67%), sabinene (7.49%), β-phellandrene (5.5%), and α-phellandrene (4.95%). The oil was also screened for its antimicrobial properties against six bacteria (Erwinia amylovora, Xanthomonas oryzae, Pseudomonas syringae, Pectobacterium carotovorum, Ralstonia solanacearum, Bacillus thuringiensis) and six fungi (Alternaria alternata, Culvularia fallax, Macrophomina phaseolina, Fusarium oxysporum, Cytospora sacchari, Colletotrichum tricbellum). According to the results of antibacterial activity, B. thuringiensis (with 8 μL mL−1 minimal inhibitory concentration (MIC) and 15 μL mL−1 minimum bactericidal concentration (MBC)) was the most sensitive bacterium; P. carotovorum and R. solanacearum (with 20 μL mL−1 MIC and 30< MBC) were the most resistant bacteria. Additionally, a broad differentiation against all of the tested fungi showed that the most susceptible and resistant fungi after 6 days at the highest concentration (800 μL L−1) were F. oxysporum (100.0 ± 0.00%) and C. tricbellum (52.50 ± 1.67%) of growth inhibition, respectively.

Keywords