Abstract Hydrodistilled volatile oils obtained from the fruits of Cuminum cyminum L. and Ammodaucus leucotrichus L., cultivated in Morocco, were analyzed by GC/FID and GC/MS. Twenty-one compounds repre- senting 98.7 % of the oil were identified for the C. cyminum L. species. The main components of the oil were: γ- terpinen-7-al (37.2 %), cuminaldehyde (29.1 %), γ-terpinene (10.0 %), β-pinene (7.1 %) and p-cymene (6.1 %). For the Ammodaucus leucotrichus L. species, there were 21 identified compounds, representing 98.4 % of the total oil. The major constituents were perrilla aldehyde (78.2 %) and limonene (9.5 %). Isolated essential oils were tested for radical-scavenging ability using the stable DPPH radical and the ABTS radical, for reducing power ability with a test based on the reduction of ferric cations, and for lipid peroxidation inhibitory ability using β- carotene bleaching assay. The two oils showed a particularly interesting profile concerning oxidation of the fatty unsaturated substances. The antimicrobial activity of the essential oils was individually evaluated against representatives of Gram-positive and Gram-negative bacteria using the agar diffusion method. The most sensi- tive microorganisms are: Enterococcus faecalis, Salmonella sp, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Staphylococcus epidermis, Citrobacter freundii and Escherichia coli.

中文翻译：

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Cuminum cyminum L. 和 Ammodaucus leucotrichus L.（伞形科）果实精油的化学成分和生物活性

摘要 采用GC/FID 和GC/MS 分析了从摩洛哥栽培的Cuminum cyminum L. 和Ammodaucus leucotrichus L. 果实中提取的水蒸馏挥发油。鉴定了 C. cyminum L. 物种的 21 种化合物，代表了 98.7% 的油。该油的主要成分是：γ-萜品烯-7-al (37.2 %)、孜然醛(29.1 %)、γ-萜品烯(10.0 %)、β-蒎烯(7.1 %)和对伞花烃(6.1 %)。对于 Ammodaucus leucotrichus L. 物种，鉴定出 21 种化合物，占总油的 98.4%。主要成分是紫苏醛 (78.2%) 和柠檬烯 (9.5%)。使用稳定的 DPPH 自由基和 ABTS 自由基测试分离的精油的自由基清除能力，通过基于铁阳离子还原的测试降低功率能力，以及使用β-胡萝卜素漂白试验测定脂质过氧化抑制能力。这两种油在脂肪不饱和物质的氧化方面表现出特别有趣的特征。使用琼脂扩散法针对革兰氏阳性菌和革兰氏阴性菌的代表单独评估精油的抗菌活性。最敏感的微生物是：粪肠球菌、沙门氏菌、金黄色葡萄球菌、肺炎克雷伯菌、鲍曼不动杆菌、表皮葡萄球菌、弗氏柠檬酸杆菌和大肠杆菌。使用琼脂扩散法针对革兰氏阳性菌和革兰氏阴性菌的代表单独评估精油的抗菌活性。最敏感的微生物是：粪肠球菌、沙门氏菌、金黄色葡萄球菌、肺炎克雷伯菌、鲍曼不动杆菌、表皮葡萄球菌、弗氏柠檬酸杆菌和大肠杆菌。使用琼脂扩散法针对革兰氏阳性菌和革兰氏阴性菌的代表单独评估精油的抗菌活性。最敏感的微生物是：粪肠球菌、沙门氏菌、金黄色葡萄球菌、肺炎克雷伯菌、鲍曼不动杆菌、表皮葡萄球菌、弗氏柠檬酸杆菌和大肠杆菌。