6533b824fe1ef96bd12809a3

RESEARCH PRODUCT

Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus

Franco PiozziFrancesco NapolitanoDaniela RiganoNelly Apostolides ArnoldRoberto CiampagliaFelice SenatoreGian Carlo Tenore

subject

Chromatography GasDPPHMicrobial Sensitivity TestsSalviaToxicologyAntioxidantsGas Chromatography-Mass Spectrometrylaw.inventionchemistry.chemical_compoundAnti-Infective AgentslawBotanyOils VolatileCarvacrolSalviaGallic acidFood scienceThymolSalvia lanigeraEssential oilbiologyGeneral MedicineAntimicrobialbiology.organism_classificationchemistryCyprusFood Science

description

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.

yearjournalcountryeditionlanguage
2010-07-27Food and Chemical Toxicology
https://doi.org/10.1016/j.fct.2010.10.022