Gas Chromatography-Mass Spectrometry Analysis and Antimicrobial and Antioxidant Activities of Some Orchid (Orchidaceae) Species Growing in Turkey

Ertürk, Ömer; Ayvaz, Melek Çol; Çil, Elif; Bağdatlı, Emine

doi:10.1590/1678-4324-2023210265

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Article - Biological and Applied Sciences • Braz. arch. biol. technol. 66 • 2023 • https://doi.org/10.1590/1678-4324-2023210265 copy

Gas Chromatography-Mass Spectrometry Analysis and Antimicrobial and Antioxidant Activities of Some Orchid (Orchidaceae) Species Growing in Turkey

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Plants are well known throughout the world for their medical activities. The history of orchids used in many different countries around the world probably started with their use for medicinal purposes thanks to their therapeutic properties. The aim of this study, to investigate antioxidant and antimicrobial activity of ethanol extracts of plant and tuber parts of eight different epiphytic orchids from Turkey as well as their chemical composition. The antimicrobial screening of extracts was performed against 8 bacterial and 2 fungal species. To determine general chemical profile of them gas chromatography-mass spectrometry analysis was done. Antioxidative potentials of the species were proved based on 2,2-Diphenyl-1-picrylhydrazyl radical scavenging and ferric reducing antioxidant power assays. All tested extracts prepared from orchid species especially showed intermediate inhibition activity against Proteus vulgaris and Yersina enterocolitica. The Gas Chromatography and Mass Spectrometry results showed that the phytoconstituent contents of the samples were high. In the case of all extracts, more than 100 compounds were identified. But, distinctive differences in composition between each orchid species were not observed. A good correlation degree between the results of the two antioxidant tests was calculated. These well - determined antioxidant activity

values can be attributed to the total phenolic content in terms of gallic acid equivalent, determined in a relatively high range (491.41-14082.94 mg GAE/g sample). These data show that different parts of the orchid samples obtained from Turkey with a past history have remarkable antimicrobial and antioxidant activity.

Keywords:
antimicrobial; antioxidant; epiphytic orchids; GC-MS; phenolic content.

HIGHLIGHTS

• Phytocomponent content of each sample is quite high and different from each other.

• Tuber extract of Orchis purpurea is the most effective againts to pathogens.

• Most of the extracts are better antioxidants than ascorbic acid according to DPPH test results.

GRAPHICAL ABSTRACT

Sample No	Scientific Name	Local Name
1	Ophrys sphegodes Mill. subsp. caucasica (Woronow ex Grossheim) Soo	Kafablamutu
2	Orchis coriophora L. subsp. coriophora	Pirinç çiçeği
3	Orchis laxiflora subsp. laxiflora Lam.	Salep sümbülü
4	Serapias vomeracea (Burm.fil.) Briq. subsp. orientalis	Sağır kulağı
5	Orchis purpurea Huds. subsp. purpurea	Hasancık
6	Ophrys oestifera M. Bieb. subsp. oestifera	Sinek salebi
7	Orchis tridentate Scop.	Katran alacası
8	Orchis provincialis Balb. ex Lam.& DC.	Katrancık

	Part of the plant	IZD (mm)^a a Average values are expressed as mean of triplicates ± SD (Standart Deviation). NT, not tested
		Gram Positive Bacteria			Gram Negative Bacteria					Fungi
		SA	BS	ML	EC	PA	PV	YE	KP	CA	SC
1	Whole	12.98±0.011	8.84±0.02	10.60±0.015	12.28±0.005	14.19±0.01	6±0.00	15.26±0.025	12.40±0.01	12.72±0.01	12.20±0.05
1	Tuber	9.16±0.01	15.10±0.011	6±0.00	12.19±0.2	12.72±0.1	14.96±0.15	16.58±0.15	9.90±0.1	11.25±0.05	11.43±0.1
2	Whole	9.25±0.02	6±0.00	18.23±0.05	15.19±0.05	14.87±0.05	15.13±0.05	17.08±0.1	13.00±0.01	14.93±0.02	14.57±0.01
2	Tuber	13.90±0.01	13.60±0.005	13.55±0.005	14.71±0.005	9.56±0.005	20.20±0.01	17.84±0.02	10.57±0.02	13.61±0.01	16.05±0.01
3	Whole	12.57±0.015	9.63±0.01	12.04±0.005	13.31±0.01	14.04±0.005	10.28±0.01	16.07±0.015	13.15±0.015	14.77±0.03	14.83±0.02
3	Tuber	14.12±0.015	17.93±0.015	15.22±0.02	18.37±0.011	9.36±0.01	18.47±0.11	13.67±0.12	14.09±0.015	19.63±0.05	15.63±0.05
4	Whole	15.30±0.02	11.48±0.011	13.89±0.20	15.54±0.01	15.59±0.02	14.76±0.01	14.87±0.01	13.62±0.15	15.62±0.10	17.30±0.36
4	Tuber	14.38±0.02	13.55±0.02	14.47±0.01	13.37±0.15	15.09±0.2	16.58±0.5	15.57±0.02	14.55±0.01	12.72±0.01	15.24±0.01
5	Whole	13.37±0.015	11.82±0.01	15.97±0.015	15.53±0.015	14.19±0.015	16.51±0.01	15.57±0.01	13.77±0.02	16.96±0.015	15.82±0.01
5	Tuber	16.71±0.035	22.07±0.01	19.53±0.005	14.24±0.005	12.74±0.015	14.07±0.002	17.90±0.036	10.31±0.023	16.21±0.01	15.18±0.01
6	Whole	13.49±0.01	18.49±0.03	16.39±0.023	14.61±0.005	9.40±0.02	18.87±0.015	16.47±0.015	13.81±0.005	16.20±0.005	15.260.005
6	Tuber	17.51±0.025	12.24±0.01	13.51±0.02	15.61±0.005	14.76±0.011	19.39±0.005	18.54±0.01	16.82±0.01	17.74±0.01	17.48±0.01
7	Whole	16.52±0.015	16.25±0.011	16.94±0.005	16.24±0.015	15.19±0.011	20.76±0.005	15.71±0.12	14.92±0.005	15.10±0.026	15.21±0.005
7	Tuber	10.58±0.01	16.70±0.011	12.53±0.025	12.91±0.026	11.58±0.017	13.94±0.02	15.06±0.015	9.30±0.011	12.35±0.015	13.15±0.01
8	Whole	12.59±0.005	14.48±0.01	17.13±0.01	16.39±0.005	17.16±0.005	17.51±0.005	17.56±0.011	15.69±0.005	6±0.00	16.40±0.005
8	Tuber	14.28±0.01	19.65±0.005	15.19±0.00	12.65±0.005	10.63±0.005	13.57±0.015	16.75±0.02	11.23±0.01	15.53±0.01	11.83±0.005
Alcohol		6±0.00	6±0.00	6±0.00	6±0.00	6±0.00	6±0.00	6±0.00	6±0.00	6±0.00	6±0.00
Ampicillin		11±0.01	36±0.06	6±0.23	40.12±0.03	30.27±0.26	28±0.57	26.44±0.011	40.41±0.017	NT	NT
Cefazolin		6±0.1	38±0.29	35±0.02	47.16±0.23	29.24±0.56	6±0.04	34.25±0.12	44.11±0.14	NT	NT
Nystain		NT	NT	NT	NT	NT	NT	NT	NT	15.02±0.15	14.01±0.03

Sample No	Part of the plant	Gram Positive Bacteria			Gram Negative Bacteria			Fungi
Sample No	Part of the plant	SA	BS		EC	YE		CA		SC
1	Whole	0.2≥		0.1≥	0.05≥		0.2≥		0.1≥	0.05≥
1	Tuber	0.03≥		0.03≥	0.03≥		0.03≥		0.06≥	0.24≥
2	Whole	0.06≥		-	0.24≥		0.24≥		0.24≥	0.06≥
2	Tuber	0.08≥		0.48≥	0.17≥		0.48≥		0.08≥	0.08≥
3	Whole	0.03≥		0.03≥	0.06≥		0.24≥		0.24≥	0.03≥
3	Tuber	0.05≥		0.03≥	0.03≥		0.2≥		0.05≥	0.03≥
4	Whole	0.02≥		0.02≥	0.02≥		0.16≥		0.02≥	0.02≥
4	Tuber	0.03≥		0.03≥	0.03≥		0.14≥		0.03≥	0.03≥
5	Whole	0.24≥		0.03≥	0.03≥		0.03≥		0.03≥	0.03≥
5	Tuber	0.36≥		0.36≥	0.36≥		0.36≥		0.36≥	0.09≥
6	Whole	0.16≥		0.02≥	0.02≥		0.02≥		0.02≥	0.02≥
6	Tuber	0.07≥		0.24≥	0.04≥		0.24≥		0.14≥	0.04≥
7	Whole	0.03≥		0.2≥	0.2≥		0.2≥		0.2≥	0.2≥
7	Tuber	0.16≥		0.16≥	0.16≥		0.16≥		0.16≥	0.03≥
8	Whole	0.02≥		0.16≥	0.02≥		0.16≥		-	0.02≥
8	Tuber	0.02≥		0.16≥	0.02≥		0.16≥		0.16≥	0.02≥

Sample No	Part of the plant	Gram Positive Bacteria		Gram Negative Bacteria		Fungi
Sample No	Part of the plant	SA	BS	EC	YE	CA	SC
1	Whole	0.1≥	0.05≥	0.05≥	0.1≥	0.05≥	0.05≥
1	Tuber	0.03≥	0.03≥	0.03≥	0.03≥	0.06≥	0.12≥
2	Whole	0.06≥	-	0.12≥	0.12≥	0.12≥	0.06≥
2	Tuber	0.08≥	0.24≥	0.17≥	0.24≥	0.08≥	0.08≥
3	Whole	0.03≥	0.03≥	0.06≥	0.12≥	0.12≥	0.03≥
3	Tuber	0.05≥	0.03≥	0.03≥	0.1≥	0.05≥	0.03≥
4	Whole	0.02≥	0.02≥	0.02≥	0.08≥	0.02≥	0.02≥
4	Tuber	0.03≥	0.03≥	0.03≥	0.07≥	0.03≥	0.03≥
5	Whole	0.12≥	0.03≥	0.03≥	0.03≥	0.03≥	0.03≥
5	Tuber	0.18≥	0.18≥	0.18≥	0.18≥	0.18≥	0.09≥
6	Whole	0.08≥	0.02≥	0.02≥	0.02≥	0.02≥	0.02≥
6	Tuber	0.07≥	0.14≥	0.04≥	0.14≥	0.07≥	0.04≥
7	Whole	0.03≥	0.1≥	0.1≥	0.1≥	0.1≥	0.1≥
7	Tuber	0.08≥	0.08≥	0.08≥	0.08≥	0.08≥	0.03≥
8	Whole	0.02≥	0.08≥	0.02≥	0.08≥	-	0.02≥
8	Tuber	0.02≥	0.08≥	0.02≥	0.08≥	0.08≥	0.02≥

Extracts/ Peaks¹ 1 The peaks amounting to at least 1.6 % of the total compounds were taken into account;	t_R² 2 tR: Retention time in minutes, Or.: Orchis; Op.: Ophrys; Ser.: Serapias	Area (%)	Compound class	Extracts/ Peaks	t_R	Area (%)	Compound class
Plant Material				Plant Tuber
*Or. purpurea*				*Or. purpurea*
1	27.35	45.81	Cyclic ketone	1	48.80	11.70	Aromatic substituted amine ″
2	27.49	16.0	Ester	2	53.80	9.19
3	22.64	12.91	Alkene	3	44.95	7.90
4	23.54	1.85	Aromatic alcohol	4	23.52	2.98	Aromatic alcohol ″
5	30.53	1.72	Ketone	5	23.01	2.83	Aromatic alcohol ″
				6	24.07	2.70	Alkene
				7	23.97	2.69	Tricyclic alkane
				8	23.71	1.79	Ester ″
				9	22.8	1.73	Ester ″
*Or. provincialis*				*Or. provincialis*
1	51.30	23.19	Aromatic substituted amine	1	53.51	33.42	Aromatic substituted amine ″
2	27.33	18.27	Unsaturated ester ″ ″	2	42.22	31.47	Aromatic substituted amine ″
3	27.49	7.16		3	25.41	4.91	Aromatic ester
4	25.37	6.46		4	53.85	2.53	Aromatic amine
5	22.66	3.38	Alcohol	5	2.21	1.62	Alkane
6	53.50	1.62	Aromatic amine	6	18.45	4.04	Alkene
*Or. laxiflora*				*Or. laxiflora*
1	27.35	10.24	Unsaturated ester	1	48.84	9.33	Aromatic amine ″
2	27.51	8.25	Ester	2	53.86	8.37	Aromatic amine ″
3	25.43	8.23	Aromatic ester	3	27.34	7.84	Unsaturated ester
4	18.45	4.98	Alkene	4	27.51	6.94	Ester
5	18.70	4.33	Alcohol	5	44.98	5.80	Aromatic amine
6	4.87	3.83	Alkene ″	6	18.45	1.79	Mercaptan
7	18.21	3.48	Alkene ″
8	9.41	3.13	Alkane
9	11.55	2.95	Alkene
10	9.29	2.76	Alkane
11	11.43	2.74	Alcohol
12	16.73	2.67	Aromatic ring
13	23.55	1.84	Aromatic alcohol
14	16.41	1.75	Alkane
*Op. sphegodes*				*Op. sphegodes*
1	53.87	13.48	Aromatic substituted amine	1	53.80	23.07	Aromatic substituted amine ″ ″
3	25.35	7.03	Aromatic ester	2	48.80	17.27
4	27.32	6.62	Ester	3	44.96	10.79
5	44.99	5.83	Aromatic substituted amine	4	25.36	5.78	Aromatic ester
6	25.31	3.84	Aromatic ester Ester	5	27.32	3.44	Unsaturated ester
7	27.49	3.37	Aromatic ester Ester
8	23.79	3.27	Aromatic ester
9	23.54	3.17	Aromatic ring
10	23.99	2.15	Alcohol
11	23.64	2.05	Bicyclic ylidene
*Op. oestifera*				*Op. oestifera*
1	25.33	8.52	Aromatic ester ″ ″	1	27.34	11.79	Unsaturated ester
2	25.26	6.08		2	27.51	11.35	Ester
3	24.97	5.48		3	25.42	10.88	Aromatic ester
4	27.30	5.62	Unsaturated ester	4	4.87	2.87	Alkene
5	25.11	5.41	Aromatic ester ″	5	53.86	2.69	Ester
6	25.02	4.40	Aromatic ester ″	6	18.46	2.49	Alkene
7	27.46	3.06	Ester	7	18.70	2.02	Cycloalkane
8	35.45	1.88	Aromatic substituted amine ″	8	51.28	1.94	Aromatic substituted amine
9	53.77	1.71	Aromatic substituted amine ″	9	9.41	1.93	Alkane
				10	42.21	1.85	Aromatic substituted amine
				11	48.85	1.83	Ester
*Ser. vomeracea*				*Ser. vomeracea*
1	25.40	12.46	Aromatic ester	1	53.85	24.01	Aromatic substituted amine ″
2	18.43	3.46	Alkene	2	48.83	13.96
3	16.70	2.92	Aromatic ring	3	44.99	6.35
4	27.54	2.87	Alkane	4	25.50	4.52	Ester ″
5	53.77	2.81	Ester	5	25.44	2.92	Ester ″
6	18.67	2.63	Alkene ″	6	18.45	2.11	Alkene
7	18.18	2.51	Alkene ″
8	27.60	2.09	Lactone
9	48.98	2.05	Ester
10	27.37	2.01	Unsaturated ester
11	4.84	1.60	Alkene

Sample No	Part of the plant	TPC (mg GAE/g sample)	DPPH (SC_50;µg/mL)	FRAP (µmol FeSO₄/mg sample)
1	whole	4749.19^f	3.74^h	34.26^f
1	tuber	14082.94^a	1.35^l	70.31^b
2	whole	1127.82^l	12.81^d	8.85^m
2	tuber	707.83^o	15.35^b	10.03^l
3	whole	814.68^m	12.57^d	12.82^k
3	tuber	491.41^p	26.92^a	2.32ⁿ
4	whole	777.94ⁿ	13.33^c	8.15^m
4	tuber	3272.77^g	1.91	24.79^h
5	whole	9969^c	1.75	71.15^a
5	tuber	11084.75^b	2.01^j	59.81^c
6	whole	2850.64ⁱ	6.06^f	22.32ⁱ
6	tuber	2499.66^j	8.19^e	16.24^j
7	whole	1373.26^k	4.97^g	25.36^h
7	tuber	3016.56^h	3.97^h	26.6^g
8	whole	8073.84^d	2.41ⁱ	47.94^d
8	tuber	7449.8^e	1.64^k	35.14^e

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