Composition and antimicrobial activity of the essential oils of three Satureja species growing in Tanzania

Hydro-distilled volatile oils from the aerial parts of three Satureja species were investigated, mainly by a combination of GC and GC/MS. One hundred and thirteen compounds were identified, representing 82.9–92.0% of the total oil. Among the identified components, spathulenol, cis-piperitone oxide,...

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Bibliographic Details
Published in:Food chemistry 2007, Vol.103 (2), p.319-324
Main Authors: Vagionas, K., Graikou, K., Ngassapa, O., Runyoro, D., Chinou, I.
Format: Article
Language:English
Subjects:
Antimicrobial activity
antimicrobial properties
Aroma and flavouring agent industries
bioassays
Biological and medical sciences
chemical constituents of plants
Essential oil composition
essential oils
Food industries
Food microbiology
Fundamental and applied biological sciences. Psychology
Lamiaceae
medicinal plants
S. masukensis
S. pseudosimensis
Satureja
Satureja biflora
Satureja masukensis
Satureja pseudosimensis
volatile compounds
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Summary:Hydro-distilled volatile oils from the aerial parts of three Satureja species were investigated, mainly by a combination of GC and GC/MS. One hundred and thirteen compounds were identified, representing 82.9–92.0% of the total oil. Among the identified components, spathulenol, cis-piperitone oxide, α-bisabolol oxide-B, terpinen-4-ol, linalool, bornyl acetate, β-bourbonene, isomenthone, thymol, neoisomenthol and menthone were found as the main components. Furthermore, the essential oils were investigated for their antimicrobial activity, by the agar dilution technique. The antimicrobial test results showed that the oils had a high antimicrobial activity against two Gram-positive and four Gram-negative bacteria, two oral pathogens and three pathogenic fungi. Gram-positive bacteria were more sensitive to the investigated oils than were Gram-negative bacteria. These results could support the suggestion of Satureja species as a source of antimicrobial ingredients for the food industry.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2006.07.051