Antimicrobial and antioxidant properties of the essential oil of Salvia lanigera from Cyprus

The essential oil of aerial parts of Salvia lanigera Poir. (Lamiaceae) growing wild in Cyprus was obtained by hydrodistillation and was analysed by GC and GC–MS. A total of 67 compounds, representing 93.6% of the oil, were identified, and the major components were showed to be thymol (12.1%), hexade...

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Bibliographic Details
Published in:Food and chemical toxicology 2011-01, Vol.49 (1), p.238-243
Main Authors: Tenore, Gian Carlo, Ciampaglia, Roberto, Arnold, Nelly Apostolides, Piozzi, Franco, Napolitano, Francesco, Rigano, Daniela, Senatore, Felice
Format: Article
Language:English
Subjects:
aerial parts
Anti-Infective Agents - isolation & purification
Anti-Infective Agents - pharmacology
anti-infective properties
Antimicrobial activity
Antioxidant activity
Antioxidants
Antioxidants - isolation & purification
Antioxidants - pharmacology
ascorbic acid
Bacteria
Biological and medical sciences
Broths
butylated hydroxytoluene
carvacrol
Chemical composition
Chromatography, Gas
Cyprus
Essential oil
essential oils
Foods
gallic acid
gas chromatography
Gas Chromatography-Mass Spectrometry
General pharmacology
Gram-positive bacteria
Lamiaceae
mass spectrometry
Medical sciences
Microbial Sensitivity Tests
oils
Oils, Volatile - isolation & purification
Oils, Volatile - pharmacology
palmitic acid
Pharmacognosy. Homeopathy. Health food
Pharmacology. Drug treatments
Salvia
Salvia - chemistry
Salvia lanigera
Strain
thymol
Toluene
toxicology
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Summary:The essential oil of aerial parts of Salvia lanigera Poir. (Lamiaceae) growing wild in Cyprus was obtained by hydrodistillation and was analysed by GC and GC–MS. A total of 67 compounds, representing 93.6% of the oil, were identified, and the major components were showed to be thymol (12.1%), hexadecanoic acid (6.0%), carvacrol and α-thujone (5.7%). The essential oil was assayed for its antioxidant and antimicrobial activities. Antimicrobial activity of the oil, evaluated using the broth dilution method, resulted higher against Gram-positive bacteria than the other referenced strains tested. Antioxidant activity of the oil was evaluated by using DPPH and FRAP methods together with three antioxidant standards, l-ascorbic acid, tert-butyl-4-hydroxy toluene (BHT) and gallic acid. The activity of the sample in both methods was higher than that of all of standards used at the same dose.
ISSN:0278-6915
1873-6351
DOI:10.1016/j.fct.2010.10.022