Composition and Antibacterial Activity of the Essential Oil of Cotula anthemoides

yellowish essential oil, having an intense and penetrating odor. Forty-one components were identified, representing 99.8% of the essential oil mainly characterized by camphor (27.4%), santolina triene (13.0%), thujone (12.9%), camphene (10.7%), and -curcumene (5.3%) (Table 1). Gas Chromatography-Mass Spectrometry. GC-MS was performed using a Shimadzu QP5050 mass selective detector and a cross-linked DB5-MS column (40 m 0.18 mm, film thickness 0.18 m). The oven temperature was programmed as isothermal at 60C for 5 min, then raised to 275C at 5C/min and held at this temperature for 5 min. Helium was used as the carrier gas at a rate of 1 ml/min. The oil (0.1 L) was introduced directly into the source of the MS via a transfer line (280C) with a split ratio of 1:50 and a linear velocity of 30.0 cm/sec. Ionization was obtained by electron impact (70 eV, source temperature 200C, resolution 1000). The present composition is quite different from the reported essential oil of Cotula coronopifolia L. leaves, which are mainly characterized by agarospirol (10.4%), and by hexacosane (31.7%) in flowers, and by 1-eicosanol (17.1%) in stems. The major constituents identified in the root oils were heptacosane (28.4%), 1-eicosanol (14.6%), octacosane (5.4%), and -amorphen (5.2%) [5].