Antioxidant and antimicrobial activity of Satureja montana L. extracts

被引：91

作者：

Serrano, Carmo ^{[1
]}

Matos, Olivia ^{[2
]}

Teixeira, Barbara ^{[3
]}

Ramos, Cristina ^{[3
]}

Neng, Nuno ^{[4
]}

Nogueira, Jose ^{[4
]}

Nunes, Maria Leonor ^{[3
]}

Marques, Antonio ^{[3
]}

机构：

[1] INIA, IP, INRB, Res Unit Food Technol,Natl Inst Biol Resources, P-2784505 Oeiras, Portugal

[2] INIA, IP, Res Unit Genet Resources Ecophysiol & Plant Impro, Natl Inst Biol Resources,INRB, P-2784505 Oeiras, Portugal

[3] IPIMAR, IP, Res Unit Upgrading Fishery & Farmed Prod U VPPA, Natl Inst Biol Resources,INRB, P-1449006 Lisbon, Portugal

[4] Univ Lisbon, Fac Sci, Dept Chem & Biochem, P-1749016 Lisbon, Portugal

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2011年 / 91卷 / 09期

关键词：

antimicrobial activity; antioxidant activity; Satureja montana; bioactive extracts; GC-MS analysis; ESSENTIAL OIL COMPOSITION; CHEMICAL-COMPOSITION; PHENOLIC-COMPOUNDS; METHANOL EXTRACTS; CAPACITY; ANTIBACTERIAL; POWER;

D O I：

10.1002/jsfa.4347

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

BACKGROUND: This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic and essential oil) from Satureja montana and to characterise the chemical composition of its essential oil. RESULTS: Satureja montana L. essential oil had relatively high antimicrobial activities against the seven species of bacteria tested. In contrast, aqueous extracts did not reveal antibacterial activity, and the ethanol extract was not effective against Salmonella typhimurium. The major volatile constituents of the essential oil were carvacrol (306 g L-1), thymol (141 g L-1), and carvacrol methyl ether (63 g L-1). The strongest antioxidant capacity was obtained with the hot water extracts of S. montana, whereas the plant essential oil revealed the highest phenolic content. CONCLUSION: The findings indicate that the bioactive extracts of S. montana have strong potential for use as natural antimicrobials and antioxidants in the preservation of processed food. (C) 2011 Society of Chemical Industry

引用

页码：1554 / 1560

页数：7

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