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

• 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
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf0715323

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.