The volatile compounds from Maclura pomifera (Osage orange fruit) peel have been studied by GC-FID and GC–MS. Volatiles fraction proportion was estimated to 60 mg/kg. Identified compounds consist on aliphatics (52.6%), monoterpenes along with sesquiterpenes (27.3%), phenylpropane derivatives along with related compounds (10.0%) and other compounds (10.6%). Among the 60 identified compounds, 1-hexanol (13.5%), (Z)-Hex-3-en-1-ol (10.2%), α-cadinol (10.1%), Tetradecanoic acid (8.4%), β-eudesmol (8.3%) and Megastigma-4,6(Z),8(E)triene (5.3%) were the majors. Essential oil was tested for antibacterial activity against five strains. The oil showed a moderate antibacterial effect against Bacillus subtilis, Staphylosccus aureus, Enterobacter faecalis and Echerchia coli.
S. Fatnassi, H. Zarrouk, S. Chatti
antibacterial activity, GC-MS, hydrodistillation, Maclura pomifera, retention indice, volatile fraction