Abstract
Caraway is one of the most important medicinal plant cultivated in Poland. Caraway essential oil performs medium antimicrobial activity, although it inhibits growth of many bacteria and fungi. The aim of the study was to evaluate microbiological activity of caraway oil obtained from fruit originated from different genotypes and investigate the correlation between this activity and essential oil content and its main components content. In the experiments done in 2008 and 2009, essential oil of 20 selected caraway genotypes originated from: European botanical gardens (17), cultivar 'Konczewicki' and our own breeding strains (2) was tested. The Minimal Inhibitory Concentration (MIC) of oil, which inhibited standard bacterial strain was investigated. MIC value was recalculated to antibiotic units (AU). The microbiological activity of caraway oil of the tested objects was significantly different. The strongest activity performed oil of population from genotype Cluj (MIC = 0.16 mg mL -1 ; AU = 8650), while the weakest activity was determined for oil of population from genotype Krakow (MIC = 1.75 mg mL -1 ; AU = 582). A significant negative correlation was observed between MIC and carvone content, however positive correlation was observed between MIC and limonene content. Caraway essential oil exhibited medium antimicrobial activity and carvone can be recognized as a one of the active component.
Highlights
Caraway (Carum carvi L.) is one of the most important medicinal plant cultivated in Poland on the area 8.000 ha (SEIDLER-ŁOŻYKOWSKA; BOCIANOWSKI, 2012)
According to Bouwmeester et al (1995) carvone content determines the quality of caraway fruit
The weakest activity was determined for oil of population from Krakow (MIC = 1.8 mg mL-1; antibiotic units (AU) = 582)
Summary
Caraway (Carum carvi L.) is one of the most important medicinal plant cultivated in Poland on the area 8.000 ha (SEIDLER-ŁOŻYKOWSKA; BOCIANOWSKI, 2012). Caraway fruit (Carvi Fructus) are used as a component of herbal mixtures recommended as a digestive, carminative and lactogenic. Caraway essential oil (Carvi Aetheroleum) obtained from fruit by hydro-distillation is transparent liquid, colorless with pleasant smell and spicy taste (SADOWSKA; OBIDOSKA, 1998). The main constituents of oil are monoterpenes: carvone and. Agronomy limonene which usually make 95% of all oil (KALLIO et al, 1994; RUSZKOWSKA, 1998; SEDLÁKOVÁ et al, 2001). According to Bouwmeester et al (1995) carvone content determines the quality of caraway fruit
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