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Context:Ferulago angulataBoiss. (Apiaceae), a perennial aromatic herb, grows wild in Iran. The aerial parts ofF. angulataare used as a flavouring in foods, especially dairy foods by indigenous people in western and southwestern Iran. Objective: This study investigates variation in chemical compositions, antioxidant and antibacterial activities of the essential oils fromF. angulatacollected from natural habitats in the alpine regions of southwestern Iran. Materials and Methods: The antimicrobial activity, minimum inhibitory concentration (MIC) and minimum bactericidal (MBC) of the essential oils were evaluated against four bacteria (Bacillus cereus,Listeria monocytogenes,Staphylococcus aureusandSalmonella typhimurium). Antioxidant activity of the oils was determined by DPPH assay. Results: The essential oils were analyzed by GC-FID and GC/MS, which 49 volatile components were identified. There were significant differences between the various populations for oil yield and some main compounds. The major constituents of the essential oils fromF. angulatawereα-pinene, andcis-β-ocimene. The MICs of the essential oils were within concentration ranges from 62 to 250 μg/mL and the respective MBCs were 125 to > 500 μg/mL. Generally, the oils fromF. angulataindicated weak to moderate inhibitory activities against bacteria, especially againstListeria monocytogenes. The highest antioxidant activity was obtained from the oil of the Kallar population (IC50value = 488 μg/mL) and BHT as positive control (IC50 value = 321 μg/mL). Discussion and conclusion: The essential oil ofF. angulatacould be serving as a potential source ofα-pinene andcis-β-ocimene for use in the food, cosmetic and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Context: A number Hypericum species are well known for their therapeutic efficacy and use in traditional medicine. The various species of Hypericum have been traditionally used for the treatment of wounds, eczema, burns, trauma, rheumatism, neuralgia, gastroenteritis, ulcers, hysteria, bedwetting and depression. Objective: This study evaluated the in vitro antioxidant, antibacterial and phytochemical properties of essential oils of Hypericum helianthemoides (Spach) Boiss., Hypericum perforatum L. and Hypericum scabrum L. (Hypericaceae) collected from alpine region of Southwest Iran. Materials and methods: The essential oils obtained from dried flowering aerial parts of three Hypericum species were analyzed by gas chromatography and gas chromatography/mass spectrometry to determine chemical compositions. The antibacterial activity of essential oils within concentration ranges from 16 to 500 µg/mL was individually evaluated against Bacillus cereus, Listeria monocytogenes. Proteus vulgaris and Salmonella typhimurium. The 1,1-diphenyl-2-picrilhydrazyl (DPPH) radical scavenging activity of essential oils was determined using DPPH assay. Results: Essential oil yield of H. helianthemoides. H. scabrum and H. perforatum were 0.12, 0.20 and 0.21 mL/100 g dried material, respectively. The major constituents of the essential oils were α-pinene (12.52-49.96%), β-pinene (6.34-9.70%), ( E)-β-ocimene (4.44-12.54%), β-caryophyllene (1.19-5.67%), and germacrene-D (2.34-6.92%). The essential oils of three Hypericum species indicated moderate-to-good inhibitory activities against four bacteria, especially against L. monocytogenes. Discussion and conclusion: The essential oils of the three studied Hypericum species sourced in alpine region of West Iran were rich in monoterpene and sesquiterpenes hydrocarbons. Among the three tested species, the essential oil of H. scabrum showed the highest antibacterial and antioxidant activities. [ABSTRACT FROM AUTHOR]