Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica

• Published in: Food science & technology 2010, Vol.43 (1), p.186-190
• Main Authors: Ozkan, Gulcan, Sagdic, Osman, Gokturk, R. Suleyman, Unal, Orhan, Albayrak, Sevil
• Format: Article
• Language: English
• Subjects: Aeromonas hydrophila; antibacterial properties; antifungal properties; antioxidant activity; antioxidants; Aroma and flavouring agent industries; Bacillus cereus; Biological activities; Biological and medical sciences; camphor; Candida albicans; catechin; Chemical composition; culture media; Essential oil; essential oils; eucalyptol; Extract; flavanols; Food industries; free radical scavengers; Fundamental and applied biological sciences. Psychology; gallic acid; indigenous species; Lamiaceae; medicinal plants; molds (fungi); phenolic compounds; plant extracts; rutin; Saccharomyces cerevisiae; Salvia; Salvia pisidica; Staphylococcus aureus; traditional medicine; yeasts
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2009.06.014

In this study, total contents of phenolic, flavanol and flavonol, antioxidant activities and antimicrobial activities of the Turkish endemic Salvia pisidica Boiss. & Heldr. ex Bentham (Lamiaceae) extract and essential oil were assessed in vitro. Total phenolic, flavanol and flavonol contents in the extract were 54.57 mg gallic acid equivalents (GAE)/g, 16.70 mg catechine equivalents (CE)/g and 18.19 mg rutin equivalents (RE)/g, respectively. Antioxidant activities (IC 50 value) of the extract and essential oil were determined as 4.88 and 6.41 mg/mL by DPPH assay, respectively. 31 compounds were determined in the essential oil using GC–MS and the major compounds (%) were camphor (23.76), sabinol (19.2), α-thujone (14.2) and eucalyptol (1.8-cineole) (5.8). The antimicrobial activity of the methanolic extract and the essential oil against 13 bacterial and two yeast strains was determined. The extract (concentration 5 g/100 ml or 10 g/100 ml) was effective against most of the strains tested, yet not against Bacillus cereus, Staphylococcus aureus, Aeromonas hydrophila and the two yeast strains tested. The essential oil (2 g/100 ml) showed an antimicrobial effect against all the gram (+) bacteria tested, against Saccharomyces cerevisiae, but was not effective against all gram (−) bacteria and Candida albicans. These results show that S.piscidica essential oil and extract could be considered as a natural alternative to traditional food preservatives and be used to enhance food safety and shelf life.