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Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia

Authorized Users Only
2012
Authors
Marin, Marija
Novaković, Miroslav
Tešević, Vele
Vučković, Ivan
Milojevic, Natasa
Vukovic-Gacic, Branka
Marin, Petar D.
Article (Published version)
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Abstract
The composition of the essential oil of Satureja montana was examined by gas chromatographymass spectrometry and 1H nuclear magnetic resonance spectroscopy. Forty-three compounds were identified, representing approximately 99% of the oil. Major components were ?-terpinene (8.7%), p-cymene (16.9%) and carvacrol (44.5%). The oil was tested for its antioxidant activity by using the 1,1-diphenyl-2-picryl hydrazyl assay and showed dose-dependent free-radical-scavenging activity with an EC50 value of 4.21 mg/ml. The antimicrobial effect of the essential oil was tested against six strains of Gram-negative bacteria, seven strains of Gram-positive bacteria and two fungi. The human pathogens Burkholderia cepacia ATCC 25416 (Gram negative) and Listeria innocua (Gram positive) were used in the investigation of S. montana for the first time. The minimum inhibitory concentration of the essential oil ranged from 0.625 to 5.0 mu l/well for Gram-negative bacteria, and from 0.312 to 1.125 mu l/well for ...Gram-positive bacteria. For the two fungi tested, Candida and Saccharomyces, the value was 0.234 mu l/tube. The essential oil tested showed significant activity against fungi and Gram-positive bacteria, especially Bacillus subtilis, Staphylococcus epidermidis and Listeria innocua, and among Gram-negative bacteria extreme sensitivity was detected in Escherichia coli SY252, SY252 lpcA and ATTCC 25922 strains. Copyright

Keywords:
S / montana / essential oil / GC-MS / antioxidant / antimicrobial
Source:
Flavour and Fragrance Journal, 2012, 27, 3, 216-223
Publisher:
  • Wiley-Blackwell, Malden
Funding / projects:
  • Micromorphological, phytochemical and molecular investigations of plants - systematic, ecological and applicative aspects (RS-173029)
  • Natural products of wild, cultivated and edible plants: structure and bioactivity determination (RS-172053)
  • Bioactive natural products as potential sources of new pharmaceuticals and food supplements (RS-172058)

DOI: 10.1002/ffj.3082

ISSN: 0882-5734

WoS: 000302995800002

Scopus: 2-s2.0-84859952837
[ Google Scholar ]
22
17
URI
https://cer.ihtm.bg.ac.rs/handle/123456789/965
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
IHTM
TY  - JOUR
AU  - Marin, Marija
AU  - Novaković, Miroslav
AU  - Tešević, Vele
AU  - Vučković, Ivan
AU  - Milojevic, Natasa
AU  - Vukovic-Gacic, Branka
AU  - Marin, Petar D.
PY  - 2012
UR  - https://cer.ihtm.bg.ac.rs/handle/123456789/965
AB  - The composition of the essential oil of Satureja montana was examined by gas chromatographymass spectrometry and 1H nuclear magnetic resonance spectroscopy. Forty-three compounds were identified, representing approximately 99% of the oil. Major components were ?-terpinene (8.7%), p-cymene (16.9%) and carvacrol (44.5%). The oil was tested for its antioxidant activity by using the 1,1-diphenyl-2-picryl hydrazyl assay and showed dose-dependent free-radical-scavenging activity with an EC50 value of 4.21 mg/ml. The antimicrobial effect of the essential oil was tested against six strains of Gram-negative bacteria, seven strains of Gram-positive bacteria and two fungi. The human pathogens Burkholderia cepacia ATCC 25416 (Gram negative) and Listeria innocua (Gram positive) were used in the investigation of S. montana for the first time. The minimum inhibitory concentration of the essential oil ranged from 0.625 to 5.0 mu l/well for Gram-negative bacteria, and from 0.312 to 1.125 mu l/well for Gram-positive bacteria. For the two fungi tested, Candida and Saccharomyces, the value was 0.234 mu l/tube. The essential oil tested showed significant activity against fungi and Gram-positive bacteria, especially Bacillus subtilis, Staphylococcus epidermidis and Listeria innocua, and among Gram-negative bacteria extreme sensitivity was detected in Escherichia coli SY252, SY252 lpcA and ATTCC 25922 strains. Copyright
PB  - Wiley-Blackwell, Malden
T2  - Flavour and Fragrance Journal
T1  - Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia
VL  - 27
IS  - 3
SP  - 216
EP  - 223
DO  - 10.1002/ffj.3082
ER  - 
@article{
author = "Marin, Marija and Novaković, Miroslav and Tešević, Vele and Vučković, Ivan and Milojevic, Natasa and Vukovic-Gacic, Branka and Marin, Petar D.",
year = "2012",
abstract = "The composition of the essential oil of Satureja montana was examined by gas chromatographymass spectrometry and 1H nuclear magnetic resonance spectroscopy. Forty-three compounds were identified, representing approximately 99% of the oil. Major components were ?-terpinene (8.7%), p-cymene (16.9%) and carvacrol (44.5%). The oil was tested for its antioxidant activity by using the 1,1-diphenyl-2-picryl hydrazyl assay and showed dose-dependent free-radical-scavenging activity with an EC50 value of 4.21 mg/ml. The antimicrobial effect of the essential oil was tested against six strains of Gram-negative bacteria, seven strains of Gram-positive bacteria and two fungi. The human pathogens Burkholderia cepacia ATCC 25416 (Gram negative) and Listeria innocua (Gram positive) were used in the investigation of S. montana for the first time. The minimum inhibitory concentration of the essential oil ranged from 0.625 to 5.0 mu l/well for Gram-negative bacteria, and from 0.312 to 1.125 mu l/well for Gram-positive bacteria. For the two fungi tested, Candida and Saccharomyces, the value was 0.234 mu l/tube. The essential oil tested showed significant activity against fungi and Gram-positive bacteria, especially Bacillus subtilis, Staphylococcus epidermidis and Listeria innocua, and among Gram-negative bacteria extreme sensitivity was detected in Escherichia coli SY252, SY252 lpcA and ATTCC 25922 strains. Copyright",
publisher = "Wiley-Blackwell, Malden",
journal = "Flavour and Fragrance Journal",
title = "Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia",
volume = "27",
number = "3",
pages = "216-223",
doi = "10.1002/ffj.3082"
}
Marin, M., Novaković, M., Tešević, V., Vučković, I., Milojevic, N., Vukovic-Gacic, B.,& Marin, P. D.. (2012). Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia. in Flavour and Fragrance Journal
Wiley-Blackwell, Malden., 27(3), 216-223.
https://doi.org/10.1002/ffj.3082
Marin M, Novaković M, Tešević V, Vučković I, Milojevic N, Vukovic-Gacic B, Marin PD. Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia. in Flavour and Fragrance Journal. 2012;27(3):216-223.
doi:10.1002/ffj.3082 .
Marin, Marija, Novaković, Miroslav, Tešević, Vele, Vučković, Ivan, Milojevic, Natasa, Vukovic-Gacic, Branka, Marin, Petar D., "Antioxidative, antibacterial and antifungal activity of the essential oil of wild-growing Satureja montana L. from Dalmatia, Croatia" in Flavour and Fragrance Journal, 27, no. 3 (2012):216-223,
https://doi.org/10.1002/ffj.3082 . .

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