Antimicrobial and Phytochemical Insights into Leiotulus aureus: A Study using SEM, FTIR, and GC-MS

Abstract

Leiotulus aureus, a member of the Apiaceae family, has traditional medicinal uses in Türkiye for conditions such as stomach pain, hemorrhoids, and nail ailments. It also holds cultural significance, being utilized as a food ingredient in certain regions. This study aims to investigate the chemical composition and antimicrobial properties of L. aureus, assessing its potential applications in the food and pharmaceutical sectors. Ethanol, acetone, and water extracts of the plant were analyzed using SEM, EDS, XRD, FTIR, and GC-MS/MS. EDS revealed high organic content, notably carbon (58.7%), oxygen (35%), and C₂H₁Ca₁O₅. FTIR analysis identified key functional groups including alcohols, acids, and amines. GC-MS/MS showed abundant bioactives such as cyclohexene (42.01%), ethyl lactate (34.05%), and butyl isobutyrate (11.62%), differing by solvent. Ethanol extracts demonstrated the strongest antimicrobial activity, notably against Candida albicans (20 mm) and Yersinia enterocolitica (18 mm), while MIC values ranged from 250–500 µg mL⁻¹. These findings confirm the presence of diverse bioactive compounds with notable antibacterial and antifungal potential, supporting the ethnobotanical use of L. aureus. The study offers a foundation for further isolation and pharmacological evaluation of its active constituents, highlighting its promise as a natural source for therapeutic applications in the pharmaceutical and food industries.