Fatty Acid Composition and Antimicrobial Activity Against Sensitive and
Multi-drug Resistant Bacteria of Tunisian Allium cepa seed extract
Mohamed Derbali1*, Ameur Elaissi2, Imed Cheraief3 and Mahjoub Aouni1
1Laboratory of Transmissible Diseases and Biologically Active Substances, Faculty of Pharmacy, Monastir, Tunisia
2Laboratory of Pharmacognosy, Faculty of Pharmacy, University of Monastir, Tunisia
3Laboratory of Biochemistry, Faculty of Medicine, University of Monastir, Tunisia
- Corresponding Author:
- Mohamed Derbali
Laboratory of Transmissible Diseases and Biologically Active Substances
Faculty of Pharmacy, Monastir, Tunisia
Tel: +216 97571180.
E-mail: [email protected]
Received 31/03/2016; Accepted 06/04/2016; Published 14/04/2016
Objective: This study is about Allium cepa (A. cepa) seed oil extraction, Fatty acids identification and its antibacterial activity. Methods: Soxhlet extraction method using methanol (MetOH), Fatty acid profile of seed oil using gas-chromatography with flame ionization detector (GC-FID). Disc diffusion and plate micro dilution for the determination of the antibacterial activity. Results: Extraction’s yield was of 24.86 ± 0.98 (% of V/W). Seed extract shows that Linoleic acid (C18:2, ± 70.8%), oleic acid (C18:1, 20.14%) and palmitic acid (C16, ± 4.96%) were the dominant fatty acids in the A. cepa seed oil. Antimicrobial potential was detected against reference bacteria and clinical isolates pathogens. Conclusion: Those results show that A. cepa is a promising oil seed crop with high level of unsaturated fatty acids and antibacterial potential. A bivalent role: nutritive and antibiotic, of A. cepa seed oil prove its importance in food and pharmaceutical applications.