Variation in antibacterial activity and chemical compositions of essential oil from different populations of myrtle

• Essential oil of Myrtus communis L. is a potential source of α-pinene, 1,8-cineole, and linalool.
• Limonene (trace to 23.55%) was the main constituent in essential oil of some populations of myrtle.
• Essential oil from myrtle leaves inhibits the growth of some bacteria.

Myrtle (Myrtus communis L.) belonging to the family Myrtaceae, is an evergreen shrub that grows mainly in Mediterranean climates. In Iran, the plant grows in the Zagros Mountainous Range of the country. The essential oils from the leaves and fruits of the plant are widely used to enhance the flavor of foods, and cosmetic and pharmaceutical industries. In this study, essential oil was extracted from the leaves of M. communis collected from six natural habitats in three provinces (Ilam, Lorestan, and Kermanshah), Western Iran. The hydrodistillated essential oil was analyzed by GC/MS. Results indicated that there were significant differences (p ≤ 0.05) among the various populations for the main constituents in the essential oils. The major components of the essential oils from different populations of M. communis were α-pinene (24.42–31.57%), limonene (trace to 23.55%), 1,8-cineole (5.92–21.21%), and linalool (8.72–11.56%). Results of the antibacterial activity in vitro indicated that the essential oils from M. communis have good inhibitory activities against bacteria, especially Staphylococcus aureus (PTCC 1112). Results obtained in this study revealed that there is a high potential of the essential oil composition variability among the populations of myrtle. The results can be used in selection programs for production of aromatic myrtle with suppressing effects on pathogens.

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