Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus
| Autor: | Franco Piozzi, Francesco Napolitano, Daniela Rigano, Nelly Apostolides Arnold, Roberto Ciampaglia, Felice Senatore, Gian Carlo Tenore |
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| Přispěvatelé: | Tenore, GIAN CARLO, Ciampaglia, Roberto, Nelly Apostolides, Arnold, Franco, Piozzi, Francesco, Napolitano, Rigano, Daniela, Senatore, Felice |
| Rok vydání: | 2011 |
| Předmět: |
Chromatography
Gas DPPH Microbial Sensitivity Tests Salvia Toxicology Antioxidants Gas Chromatography-Mass Spectrometry law.invention chemistry.chemical_compound Anti-Infective Agents law Botany Oils Volatile Carvacrol Gallic acid Food science Thymol Salvia lanigera Essential oil biology General Medicine Antimicrobial biology.organism_classification chemistry Cyprus Food Science |
| Zdroj: | Food and Chemical Toxicology. 49:238-243 |
| ISSN: | 0278-6915 |
| DOI: | 10.1016/j.fct.2010.10.022 |
| Popis: | The essential oil of aerial parts of Salvia lanigera Poir. (Lamiaceae) growing wild in Cyprus was obtained by hydrodistillation and was analysed by GC and GC-MS. A total of 67 compounds, representing 93.6% of the oil, were identified, and the major components were showed to be thymol (12.1%), hexadecanoic acid (6.0%), carvacrol and α-thujone (5.7%). The essential oil was assayed for its antioxidant and antimicrobial activities. Antimicrobial activity of the oil, evaluated using the broth dilution method, resulted higher against Gram-positive bacteria than the other referenced strains tested. Antioxidant activity of the oil was evaluated by using DPPH and FRAP methods together with three antioxidant standards, L-ascorbic acid, tert-butyl-4-hydroxy toluene (BHT) and gallic acid. The activity of the sample in both methods was higher than that of all of standards used at the same dose. |
| Databáze: | OpenAIRE |
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