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8218339 
Journal Article 
Antibacterial activity and composition of essential oils of flower allium rotundum 
Dehpour, AA; Yousefian, M; Jafary Kelarijani, SA; Koshmoo, M; Mirzanegad, S; Mahdavi, V; Mousavi, SE; Shirzad, E; Afzali, M; Javad Bayani, MJ; Olyaei Juybari, E; Yahyapor, MK 
2012 
Yes 
Advances in Environmental Biology
ISSN: 1995-0756 
6 
3 
1024-1025 
English 
The chemical composition and the antibacterial properties of the essential oils obtained from the flower of the Allium rotundum L. that is a wild important Allium species in Iran, were evaluated. The results obtained by the GC-MS analysis of the essential oil of the flower of A. rotundum L. are presented in (Table 1). Fifty four compounds were identified, representing 68% of the total oil. The oil yield of the plant was determined as 0.5% v/w. As determined from the GC-MS analysis, the major compounds were 14-Beta-H-Pregna (14.9%-as a total different component of pregnan), Demephion(8.30), Propenyl Propyl Disulfide (8.04), Trisulfide, dipropyl (4.27), Phenol, 2,4-bis(1,1-dimethylethyl) (3.99), phthalic thiothionoanhydride (3.81), Decane (3.75), Cyclododecane (3.00), 9-Eicosene (2.71), Nonanal (2.56). The essential oils were investigated for activity against bacteria (Proteus mirabilis, Enterobacter cloacae, Klebsiella pneumonia, Staphylococcus aureus, Bacillus subtilis were used. The essential oils inhibited all bacteria at concentrations of <1/200 (v/v). The results of this study confirmed the presence antibacterial activity of essential oils and the potency prevent the growth of this bacteria and extend the shelf life of processed foods. 
Antibacterial activity; Essential oils; Lamiaceae