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Antifungal Activities and Essential Oil Constituents of Some Spices from Pakistan
Atta-Ur Rahman
1 ,
M. Iqbal Choudhary
1 ,
Afgan Farooq
1 ,
Aftab Ahmed
2 ,
M. Zafar Iqbal
2 ,
Betül Demirci
2 ,
Fatih Demirci
* 3 ,
K. Hüsnü Can Baser
1
1  International Centre for Chemical Sciences, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi-75270, Pakistan
2  Institute of Chemistry, University of the Punjab, Lahore, Pakistan
3  Anadolu University, Medicinal and Aromatic Plants and Drug Research Centre (TBAM) 26470-Eski¸ehir, Turkey
Published: 01 November 1999 by MDPI in The 3rd International Electronic Conference on Synthetic Organic Chemistry session Natural Product Isolation and Modification
https://doi.org/10.3390/ecsoc-3-01773
Abstract: Hydrodistillation of Amomum subulatum, Cinnamomum verum, Coriandrum sativum, Cuminum cyminum, Elettaria cardamomum, Myristica fragrans (Mace), and Myristica fragrans (Nutmeg) purchased from local spice markets yielded essential oils which contained 1,8-cineole (72.7%), cinnamaldehyde (79.8%), linalool (78.1%), cuminaldehyde (37.4%), 1,8-cineole (30.7%), terpinen-4-ol (20.0% and 31.3%), respectively, as main constituents determined by GC/MS. Antifungal activity of the resulting essential oils against various pathogenic fungi (Aspergillus flavus, A. niger, Candida albicans, Fusarium oxysporum var. lycopersici, Microsporum canis, Pseudallescheria boydii, Trichopyton mentagrophytes and T. simii) was investigated.
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