Chemical Constituents and Antibacterial Activity of Essential Oil of Peucedanum ruthenicum M. Bieb. Fruits

The essential oil of Peucedanum ruthenicum fruits, obtained by hydrodistillation, was analyzed by gas chromatography and gas chromatography-mass spectrometry. Among the 31 identified constituents accounting for 83.9% of the total oil, the major components were 1,8-cineole (11.15%), camphor (5.86%), Z-carveol (6.88%), lcarvone (5.61%), 8,9-dehydroisolongifolene (11.35%), caryophyllene oxide (13.65%), and caryophylla-4(12),8(13)-dien-5--ol (5.19%). Antimicrobial activity of the essential oil was investigated against various gram-positive and gram-negative bacteria. The essential oil of P. ruthenicum showed activity against gram-positive bacteria but had no effect on the tested gram negative bacteria.