Compositions, Antimicrobial, and Antioxidant Activities of the Essential Oil Extracted From Garden Cress Seeds Growing in Three Districts of South Wollo, Ethiopia.

This study explores the chemical composition, antimicrobial, and antioxidant properties of essential oils derived from Lepidium sativum seeds, collected from Legambo, Jama, and Tenta districts. Notably, the oils were predominantly composed of benzyl nitrile, alongside sulfur-containing compounds like trisulfide bis(phenylmethyl) and disulfide bis(phenylmethyl). The essential oil yield varied between 2.3% and 3.8%, with the Tenta sample yielding the highest amount. The oils demonstrated significant antimicrobial activity, with inhibition zones ranging from 27.2 to 36.8 mm and minimum inhibitory concentration (MIC) values of 1.26-3.00 mg/mL for bacterial strains and 2.01-2.62 mg/mL for fungal strains. Remarkably, the strongest antimicrobial effect was against Staphylococcus aureus (MIC = 1.26 mg/mL) and Candida albicans (MIC = 2.01 mg/mL). Additionally, the essential oils exhibited robust antioxidant potential, with the oil from the Tenta district showing the highest activity, as indicated by an IC50 value of 11.31 ± 0.01 μg/mL in the DPPH radical scavenging assay. Significant variations in essential oil composition and bioactivity were observed across districts, suggesting that environmental factors such as soil type, climate, and altitude play critical roles in shaping these differences. This study not only highlights the therapeutic potential of L. sativum essential oils in antimicrobial and antioxidant applications but also underscores the importance of investigating district-specific variations and the commercial viability of these bioactive components. The findings provide a novel contribution to the understanding of L. sativum's bioactive properties and their implications for health and industry.