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May 13-14, 2019 | Prague, Czech Republic
Chemistry and Medicinal Chemistry
9th World Congress on
Asian Journal of Biomedical and Pharmaceutical Sciences | Volume 9 ISSN: 2249-622X
Chemical characterization and evaluation of the antibacterial activity of essential
oils from fibre-type Cannabis sativa L. (hemp)
Virginia Brighenti, Ramona Iseppi, Carla Sabia, Patrizia Messi, Stefania Benvenuti and Federica Pellati
University of Modena and Reggio Emilia, Italy
The main phytochemicals that are found in Cannabis
sativa L. are cannabinoids and terpenes, reaching up
to 42% of the identified molecules. Terpenes represent
the largest group of Cannabis components and they are
responsible for its aromatic properties. Even if many
studies have been focused on cannabinoid components
in Cannabis, little research has been carried out on its
terpenic compounds
In the light of all the above, in the present work the
phytochemical composition of seventeen essential oils from
different fibre-type varieties of Cannabis sativa L. (hemp)
was deeply investigated by means of GC-FID and GC-MS
techniques. In total 89 compounds were identified and the
semi-quantitative analysis revealed that α- and β-pinene,
myrcene and β-caryophyllene are the major terpenes in all
the essential oils analysed.
The antibacterial activity of hemp essential oils against some
pathogenic and spoilagemicroorganisms isolated from food
and food processing environment was also determined.
The inhibitory effects of the essential oils were evaluated
by both Agar Well Diffusion assay and Minimum Inhibitory
Concentration (MIC) determination. By using the agar
diffusion method and considering the zone of inhibition,
it was possible to preliminarily verify the inhibitory activity
on most of the examined strains. The results showed that
the lowest MIC values were obtained, in particular, with
six hemp essential oil against the Gram-positives bacteria,
such as Listeria monocytogenes, Staphylococcus aureus,
Staphylococcus epidermidis, Enterococcus faecalis and
against Bacillus spp. spoilage bacteria.
The results obtained in this study demonstrate that hemp
essential oils can reduce or inhibit bacteria proliferation,
thus proving a valid support to reduce microorganism
contamination especially in the food processing field.
Speaker Biography
Virginia Brighenti graduated in 2013 in Pharmaceutical Chemistry and
Technology at the Department of Life Sciences of the University of
Modena and Reggio Emilia. In 2018 she got a PhD degree in Clinical
and Experimental Medicine. Currently she covers a post-doctoral
fellowship position in Medicinal Chemistry at the Department of Life
Sciences of the University of Modena and Reggio Emilia. Her research
activity is mainly focused on the development of innovative techniques
for the extraction and analysis of bioactive natural products, and
on the isolation of new bioactive compounds of natural origin with
antioxidant and antiproliferative activity. She is the author of 15
papers in ISI indexed international journals, and more than 20 congress
communications (oral and poster).
e:
Virginia Brighenti et al., Asian J Biomed Pharmaceut Sci, Volume:9
DOI: 10.4066/2249-622X-C2-020