Chemical composition, antimicrobial, antioxidative and anticholinesterase activity of Satureja Montana L. ssp montana essential oil (original) (raw)
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Chemical composition and antioxidant and antimicrobial activity of two Satureja essential oils
Food Chemistry, 2008
Hydrodistilled volatile oils, as well as the extracts from waste water after hydrodistillation from the aerial parts of Satureja montana and Satureja cuneifolia, growing wild at Mt. Biokovo (Croatia), were analyzed by GC-MS. Sixty compounds were identified in four samples. The major constituents of essential oil obtained from the plant material of S. montana were carvacrol (63.4%) and thymol (19.4%), while thymoquinone (38.7%) was the major component of extracts from waste water after hydrodistillation. The most abundant compounds in essential oil of S. cuneifolia were carvacrol (17.7%) and spathulenol (13.2%), respectively. The extract from waste water after hydrodistillation of this plant species was rich in (E)-coniferyl alcohol (18.1%). Antioxidant activity was tested using two spectrophotometric methods. Isolated extracts revealed activity in reducing stable radical and transition metals, comparable to thymol, carvacrol, and thymoquinone, which were used as positive probes.
Phytochemical Analysis and In vitro Antimicrobial Activity of Two Satureja Species Essential Oils
The phytochemical GC/MS analysis and in vitro antimicrobial activity of the essential oils of the aerial parts of Satureja montana L. and Satureja cuneifolia Ten., collected in Croatia were performed. The major compound of S. montana oil was the phenolic monoterpene carvacrol (45.7%). Other important compounds were the monoterpenic hydrocarbons p-cymene (12.6%), γ γ γ γ γ -terpinene (8.1%) and the oxygen-containing compounds carvacrol methyl ether, borneol, thymol and thymol methyl ether. The volatile oil of S. cuneifolia was characterized as β β β β β-cubebene (8.7%), limonene (8.3%), α α α α α-pinene (6.9%), spathulenol and β β β β β-caryophyllene. The antimicrobial effects of S. montana and S. cuneifolia oils were found to have a broad spectrum activity against multidrug-resistant pathogens by the broth microdilution method. These oils were active against all the test strains, with the exception of Pseudomonas aeruginosa. Compared with S. cuneifolia, savory oil exhibited greater antimicrobial activity. The maximum activity of savory oil was observed against Escherichia coli, methicillin-resistant Staphylococcus aureus and against the yeast (Candida albicans). The essential oil of S. cuneifolia was also found to inhibit the growth of medically important pathogens such as S. aureus and E. coli. Fungicidal activity for both oils against C. albicans and S. cerevisiae was also observed.
Antimicrobial Activity of Some Satureja Essential Oils
Zeitschrift für Naturforschung C, 2002
The genus Satureja is represented by fifteen species of which five are endemic and Satureja pilosa and S. icarica have recently been found as new records for Turkey. Aerial parts of the Satureja pilosa, S. icarica, S. boissieri and S. coerulea collected from different localities in Turkey were subjected to hydrodistillation to yield essential oils which were subsequently analysed by GC and GC/MS. The main constituents of the oils were identified, and both antibacterial and antifungal bioassays were applied. Carvacrol (59.2%, 44.8%, 42.1%) was the main component in the oils of S. icarica, S. boissieri and S. pilosa, respectively. The oil of S. coerulea contained -caryophyllene (10.6%) and caryophyllene oxide (8.0%) as main constituents.
Acta Botanica Croatica, 2005
The phytochemical composition and the antibacterial activity of the essential oils obtained from the aerial parts of two Lamiaceae species, winter savory (Satureja montana L.) and wild savory (Satureja cuneifolia Ten.) were evaluated. Gas chromatography-mass spectrometry (GC-MS) analysis of the isolated oils resulted in the identification of twenty compounds in the oil of S. montana representing 97% of the total oil and 25 compounds of S. cuneifolia, representing 80% of the total oil. Carvacrol was the major constituent of the S. montana oil (45.7%). Other important compounds were the monoterpenic hydrocarbons p-cymene, g-terpinene and the oxygenated compounds carvacrol methyl ether, borneol and thymol. Conversely, the oil of S. cuneifolia contained a low percentage of carvacrol and thymol. The major constituents of wild savory oil were sesquiterpenes b-cubebene (8.7%), spathulenol, b-caryophyllene, followed by the monoterpenic hydrocarbons limonene and a-pinene. The screening of the antimicrobial activities of essential oils were individually evalated against nine microorganisms, using a disc diffusion metod. The oil of S. montana exhibited greater antimicrobial activity than the oil of wild savory. Maximum activity of winter savory oil was observed against Escherichia coli, the methicillin-resistant Staphylococcus aureus and against yeast (Candida albicans). The essential oil of S. cuneifolia was also found to inhibit the growth of pathogens such as S. aureus and E. coli. A fungicidal activity against C. albicans and Saccharomyces cerevisiae was also found in both oils.
Chemical composition and antimicrobial activity of Satureja hortensis L. essential oil
Central European Journal of Biology, 2009
Essential oil of Satureja hortensis L. was analyzed by GC and GC/MS and tested by a broth micro-well dilution method for activity against multiresistant clinical isolates of pathogenic bacteria from 10 different genera: Klebsiella, Escherichia, Proteus, Staphylococcus, Streptococcus, Pseudomonas, Enterococcus, Enterobacter, Citrobacter and Acinetobacter. The main compounds in the oil were carvacrol (67%), γ-terpinene (15.3%) and p-cymene (6.73%). The oil showed activity against all tested strains. MIC/MBC values were in the range of 0.78-25 μl/ml, with the exception of the strain P. aeruginosa. Microbicidal concentration for this particular strain (50 μl/ml) was the highest tested concentration. The oil showed inhibitory and bactericidal effect at the same concentration (MIC=MBC) for all but three strains.
Antioxidant and antimicrobial activity of Satureja montana L. extracts
Journal of the Science of Food and Agriculture, 2011
BACKGROUND: This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic and essential oil) from Satureja montana and to characterise the chemical composition of its essential oil. RESULTS: Satureja montana L. essential oil had relatively high antimicrobial activities against the seven species of bacteria tested. In contrast, aqueous extracts did not reveal antibacterial activity, and the ethanol extract was not effective against Salmonella typhimurium. The major volatile constituents of the essential oil were carvacrol (306 g L −1), thymol (141 g L −1), and carvacrol methyl ether (63 g L −1). The strongest antioxidant capacity was obtained with the hot water extracts of S. montana, whereas the plant essential oil revealed the highest phenolic content. CONCLUSION: The findings indicate that the bioactive extracts of S. montana have strong potential for use as natural antimicrobials and antioxidants in the preservation of processed food.
Antioxidant and antimicrobial activity of Satureja montana L. extracts
Journal of the Science of Food and Agriculture, 2011
BACKGROUND: This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic and essential oil) from Satureja montana and to characterise the chemical composition of its essential oil. RESULTS: Satureja montana L. essential oil had relatively high antimicrobial activities against the seven species of bacteria tested. In contrast, aqueous extracts did not reveal antibacterial activity, and the ethanol extract was not effective against Salmonella typhimurium. The major volatile constituents of the essential oil were carvacrol (306 g L −1), thymol (141 g L −1), and carvacrol methyl ether (63 g L −1). The strongest antioxidant capacity was obtained with the hot water extracts of S. montana, whereas the plant essential oil revealed the highest phenolic content. CONCLUSION: The findings indicate that the bioactive extracts of S. montana have strong potential for use as natural antimicrobials and antioxidants in the preservation of processed food.
Journal of Essential Oil Bearing Plants, 2018
Hydro-distilled essential oils from the aerial parts of Satureja briquetti, S. atlantica and S. alpina, which are growing wild in the middle Atlas Mountains of Morocco, were analyzed by GC-MS. Different compounds were identified in the three plant oils, representing 96.25 %, 98.19 % and 98.18 % of the total oil respectively. The major constituents of essential oil obtained from the plant material of S. briquetti, were borneol (27.64 %), β-bisabolène (9.58 %), α-pinene (6.97 %) and linalool (6.77 %).The most abundant compounds in essential oil of S. atlantica were piperitenone oxide (24.27 %), limonene (20.57 %), pulegone (16.88 %) and cispiperitone oxide (15.55 %). Pulegone (87.74 %) was identified as the main component in the essential oil of S. alpina. The screening of antibacterial activity of essential oil samples was individually evaluated against twelve bacteria species using a disc diffusion method. In addition, the Minimal inhibitory concentration (MIC) was determined. The results showed that the essential oil of S. alpina has stronger and broader spectrum of antibacterial activity as compared to S. briquetti and S. atlantica.
Cholinesterase Inhibition Potential of Endemic Satureja SUBSPICATAL.ESSENTIAL Oil and Extracts
Technologica acta
Medicinal plants are potentialsources of bioactive compounds.One of the medicinal plants used in the traditional medicine of Bosnia and Herzegovina isendemic Satureja subspicataL. In this work, we examined the ability of Satureja subspicataL. essential oil and hot water and methanol extractsto inhibit the enzymes acetylcholinesterase(AChE) and butyrylcholinesterase(BChE) using Ellman’s method.The ability ofSatureja subspicataL. essential oil in concentration of 1 mg/mL and 2 mg/mL to inhibit enzymes was moderate: 72.82%, and 76.89% for AChE, and 51.51%, and 27.15% for BChE, respectively. Analyzed hot water and methanol extractsin concentration of 1 mg/mL showed weak ability of cholinesterase inhibition. Extracts were additionally analyzed regardingtoability to protect proteins from oxidation, during 1 h and 24 h incubation periods. After incubation for 1 hhot water extractshowed a very good protective effect(10.61%), while the methanolic extract showed prooxidative activity. After i...