Chemical Components and Antibacterial Activity of the Essential Oil of SixPyrrosiaSpecies

The present study was aimed at analyzing the chemical components of the essential oil from sixPyrrosiaspecies by GC/MS and evaluating theirin vitroantibacterial activities. Seventy volatile compounds were identified in the essential oil of sixPyrrosiasamples. The identified volatile components were divided into following nine categories: aldehydes, terpenoids, fatty acids, ketones, furans, hydrocarbons, alcohols, esters, and phenols. The major components of the essential oil were 2,4-pentadienal, phytol and nonanal. The antimicrobial assays showed that the essential oils fromPyrrosiasamples exhibited a broad-spectrum antimicrobial activity. However,P. linguahad the highest antibacterial activity againstStaphylococcus aureus(ATCC 25923) with a minimum inhibitory concentration (MIC) of 2.5 mu L/mL. This article is the first report of the chemical components and antimicrobial activity of the essential oil from sixPyrrosiaspecies, which will lay the foundation for developing medicinal resources fromPyrrosiafronds.