Abstract
AbstractThe chemical composition of Otanthus maritimus L. essential oils obtained from aerial parts, roots and whole plants from Corsica was investigated by capillary GC and GC–MS analysis. A collective oil and some of its main components were tested for antibacterial activity against microorganisms involved in nosocomial infection and food‐borne illnesses. With the exception of camphor (7.0–20.4%), the main constituents were irregular monoterpenes: yomogi alcohol (24.4–34.7%), artemisia alcohol (11.5–19.2%) and artemisyl acetate (4.9–12.6%). The antibacterial activity of O. maritimus oil and the antibacterial potential of both artemisia and yomogi alcohols against Staphylococcus aureus and Campylobacter jejuni are reported for the first time. Copyright © 2007 John Wiley & Sons, Ltd.
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