The chemical composition of essential oils (EOs) extracted from the aerial parts of 2 species of Juniperus was determined by Gas Chromatography-Mass Spectrometry (GC-MS). In total, 65 and 58 compounds accounting for 90.3% and 89.8% of the whole chemical composition of Juniperus oxycedrus (JO) and Juniperus phoenicea (JP) were identified, respectively, with α-pinene, α-amorphene, terpinen-4-ol, α-terpinene, and β-elemene, as major components. For the first time, the capacity to inhibit quorum-sensing for Chromobacterium violaceum CV026 and CV12472 by the investigated EOs was evaluated. Both oils exhibited good violacein inhibition on CV12472 with 100.0 ± 0.0% inhibition at minimal inhibition concentration (MIC) values. Besides, the quorum-sensing inhibition of CV026 was high at MIC for JO essential oil from fruits (JOF, 16.3 ± 2.0 mm), JO leaves (JOL, 12.5 ± 3.5 mm), JP fruits (JPF, 19.7 ± 2.5 mm), and JP leaves (JPL, 21.1 ± 5.0 mm). On both CV12472 and CV026, essential oil from J. phoenicea leaves was the most active inhibitor. All investigated EOs inhibited swarming motilities in flagellated Pseudomonas aeruginosa (PA01) in a concentration-dependent manner, and those from JP were more active than EOs from JO. Moreover, these EOs showed good antioxidant potential according to DPPH^● and FRAP methods, especially the EO from JO leaves with an IC₅₀ DPPH^● inhibition value of 20.2 ± 1.0 mg/mL. Based on the obtained results, the investigated EOs are good candidates to combat microbial resistance be used as alternatives to conventional antibiotics, and equally find applications in food biosafety as preservatives.

从 2 种杜松地上部分提取的精油 (EO) 的化学成分通过气相色谱-质谱 (GC-MS) 测定。共鉴定出65种化合物和58种化合物，分别占桧木(JO)和桧木(JP)总化学成分的90.3%和89.8% ，分别为α-蒎烯、α-吗啡烯、萜品烯-4-醇、α-萜品烯和β-榄香烯作为主要成分。首次抑制紫色色杆菌群体感应的能力CV026 和 CV12472 由被调查的 EO 评估。两种油都对 CV12472 表现出良好的紫罗兰素抑制作用，在最小抑制浓度 (MIC) 值下抑制率为 100.0 ± 0.0%。此外，CV026 的群体感应抑制在 MIC 下对来自水果 (JOF, 16.3 ± 2.0 mm)、JO 叶 (JOL, 12.5 ± 3.5 mm)、JP 水果 (JPF, 19.7 ± 2.5 mm)、和 JP 叶片（JPL，21.1 ± 5.0 毫米）。在 CV12472 和 CV026 上，来自J. phoenicea叶的精油是最活跃的抑制剂。所有研究的 EOs 都以浓度依赖性方式抑制了鞭毛状铜绿假单胞菌(PA01) 的集群运动，并且来自 JP 的 EOs 比来自 JO 的 EOs 更活跃。此外，根据 DPPH，这些 EO 显示出良好的抗氧化潜力^●和 FRAP 方法，尤其是来自 JO 的 EO 叶具有 IC ₅₀ DPPH ^●抑制值为 20.2 ± 1.0 mg/mL。根据获得的结果，所研究的 EO 是对抗微生物耐药性的良好候选者，可用作传统抗生素的替代品，同样可作为防腐剂在食品生物安全中应用。