Wild chamomile [cladanthus mixtus (L.) chevall.] collected from central-northern morocco: Phytochemical profiling, antioxidant, and antimicrobial activities

In the wild fields of Morocco, a humble flower hides a potent chemical arsenal—one that could outsmart bacteria and keep your food fresh. Could this wild chamomile be nature's next preservative?

Scientists turned to Cladanthus mixtus, a wild chamomile from central-northern Morocco, to explore its hidden powers. Using microwave extraction, they captured the essential oil from its flowers and identified 44 compounds, with santolina alcohol (40.7%), germacrene D (8.9%), and α-pinene (5.7%) leading the charge. These molecules are not just aromatic—they are warriors against microbes.

Beyond the oil, the team prepared extracts using maceration and Soxhlet methods. The methanol extract from Soxhlet shone brightest, boasting the highest yields, total phenolics, and flavonoids. When tested against four microbial strains, the essential oil and extracts showed impressive antimicrobial activity. For the oil, minimum inhibitory concentrations (MICs) ranged from 10.17 μg/mL against Bacillus subtilis to 13.83 μg/mL against Escherichia coli.

Among extracts, methanol was the star, with MICs as low as 11.17 μg/mL against Candida albicans. It also excelled in antioxidant tests, neutralizing free radicals with an IC50 of 55.50 μg/mL—far better than the n-hexane extract's 259 μg/mL. These results suggest that wild chamomile could serve as a natural preservative, antiseptic, or disinfectant, offering a green alternative to synthetic additives.

Key Points

• 44 compounds identified in wild chamomile oil
• Methanol extract tops antioxidant and antimicrobial tests
• Potential natural preservative and antiseptic