Chemical composition and antibacterial activity of essential oil of Myrtus communis L. growing wild in Italy and Turkey.

The composition of the essential oils from aerial parts of Myrtus communis L. (Myrtaceae) from Italy and Turkey has been studied. The oil content was 0.33% and 0.38% (v/w), on a dry weight basis, respectively for the Italian and Turkish sample. The oil compositions were analyzed by GC and GC/MS. Altogether 39 compounds were identified accounting for 94.8% and 95.9% of the oil, respectively for the Italian and Turkish oil. Italian oil (I) was characterized by α-pinene (15.7%) and 1,8-cineole (16.5%). Linalool (36.5%) and linalyl acetate (16.3%) were the most abundant component in the Turkish oil (T). The oils showed antibacterial activity mostly against Gram + bacteria; the Turkish oil was more active compared with the Italian oil, probably for a major presence of active compounds such as linalool, α-terpineol and geranyl acetate.