Antibacterial and antioxidant activity of essential oils and extracts from costmary (Tanacetum balsamita L.) and tansy (Tanacetum vulgare L.)

The aim of the presented study was to compare Tanacetum balsamita L. (costmary) and Tanacetum vulgare L. (tansy) in terms of the antibacterial and antioxidant activity of essential oils and hydroethanolic extracts in relation with their chemical profile. The investigated species differ as to the chemical composition and biological activities. The dominant compounds of essential oils, determined by GC-MS, were: β-thujone in costmary (84.43%) and trans-chrysanthenyl acetate in tansy (18.39%). Using HPLC-DAD, the chemical composition of phenolic acids and flavonoids were determined. Cichoric acid appeared to be the dominant phenolic compound in both species (3333.9 and 4311.3 mg × 100 g−1, respectively). Essential oil and extract of costmary was characterized by stronger antibacterial activity (expressed as MIC and MBC values) than tansy. In turn, tansy extract was distinguished by higher antioxidant potential (determined by FRAP and DPPH) in comparison to costmary. According to observed antibacterial and antioxidant activity, herb of tansy and costmary could be regarded as promising products for pharmaceutical and food industry as antiseptic and preservative agents.