Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) Essential Oils

The essential oils of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) were analyzed by means of gas chromatography–mass spectrometry and assayed for their antimicrobial and antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, inclu...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2007-09, Vol.55 (19), p.7879-7885
Main Authors: Bozin, Biljana, Mimica-Dukic, Neda, Samojlik, Isidora, Jovin, Emilija
Format: Article
Language:English
Subjects:
Anti-Infective Agents - pharmacology
antibacterial properties
antifungal properties
antimicrobials
antioxidant activity
antioxidants
Antioxidants - pharmacology
Aroma and flavouring agent industries
Biological and medical sciences
Candida albicans
chemical composition
Escherichia coli
essential oil
essential oils
Flavors and Aromas
food biopreservatives
Food industries
Food microbiology
free radical scavengers
Fundamental and applied biological sciences. Psychology
Lamiaceae
lipid peroxidation
Oils, Volatile - pharmacology
rosemary
Rosmarinus
Rosmarinus officinalis
sage
Salmonella typhi
Salvia officinalis
Salvia officinalis - chemistry
Shigella
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Summary:The essential oils of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) were analyzed by means of gas chromatography–mass spectrometry and assayed for their antimicrobial and antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, including Candida albicans and 5 dermatomycetes. The most important antibacterial activity of both essential oils was expressed on Escherichia coli, Salmonella typhi, S. enteritidis, and Shigella sonei. A significant rate of antifungal activity, especially of essential oil of rosemary, was also exhibited. Antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH) and hydroxyl radicals. Effects on LP were evaluated following the activities of essential oils in Fe2+/ascorbate and Fe2+/H2O2 systems of induction. Investigated essential oils reduced the DPPH radical formation (IC50 = 3.82 µg/mL for rosemary and 1.78 µg/mL for sage) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was especially observed for the essential oil of rosemary.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0715323