Chemical Composition and Antimicrobial Activity of Essential Oil of Wild-GrowingSalvia officinalisL. from Montenegro
| Autor: | Biljana Damjanovic-Vratnica, Jovanka Damjanovic, Danijela Sukovic, Tatjana Ðakov |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
01 natural sciences
Biochemistry essential oil Analytical Chemistry Microbiology law.invention Borneol Camphor chemistry.chemical_compound 0404 agricultural biotechnology food law chemical composition Food science antimicrobial activity Essential oil 2. Zero hunger Limonene Lamiaceae biology Organic Chemistry Salvia officinalis 04 agricultural and veterinary sciences biology.organism_classification Antimicrobial 040401 food science 6. Clean water food.food 0104 chemical sciences 010404 medicinal & biomolecular chemistry chemistry dalmatian sage Camphene Salvia officinalis L |
| Zdroj: | Journal of Essential Oil Bearing Plants |
| ISSN: | 0976-5026 0972-060X |
| DOI: | 10.1080/0972060x.2008.10643602 |
| Popis: | The essential oil composition of wild-growing Salvia officinalis L. (Lamiaceae) from Montenegro was analysed by GC-FID and GC-MS and its antimicrobial activity tested at different oil concentrations, Twenty-five compounds were identified in the essential oil, with major components: alpha-thujone (29.50%), camphor (22.52%) and 1,8-cineole (12.19%). The amount of several minor compounds in the essential oil was also significant: camphene (5.35%), borneol (4.43%) and limonene (4.21 %). Sixteen different microorganisms were used in this study as test organisms, including four reference ATCC strains and twelve clinically isolated strains. These included human pathogens, food poisoning and spoilage bacteria and the blastomycete opportunistic yeast Candida albicans. Results showed that the sage essential oil exhibited a significant antibacterial and antifungal activity. The most sensitive strain was Staphyloccocus aureus, and of Gram-negative species even at the lowest concentration of oil, Providencia stuartii was the most sensitive. The origin of the bacterial strain and the fact of being Gram-positive or Gram-negative appeared to have little influence on the sensitivity of the oil; in general all the bacteria, except Pseudomonas aeruginosa and Salmonella enteridis, were susceptible in various degrees,to the different concentration of sage essential oil. Noteworthy is significant activity of sage essential oil against clinically isolated bacterial strains and yeast C albicans. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|