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

被引:65
作者
Ozkan, Gulcan [1 ]
Sagdic, Osman [2 ]
Gokturk, R. Suleyman [3 ]
Unal, Orhan [3 ]
Albayrak, Sevil [4 ]
机构
[1] Suleyman Demirel Univ, Engn & Architecture Fac, Dept Food Engn, TR-32260 Isparta, Turkey
[2] Erciyes Univ, Dept Food Engn, Fac Engn, TR-38039 Kayseri, Turkey
[3] Akdeniz Univ, Dept Biol, Fac Sci & Arts, TR-07058 Antalya, Turkey
[4] Erciyes Univ, Dept Biol, Art & Sci Fac, TR-38039 Kayseri, Turkey
关键词
Salvia pisidica; Essential oil; Extract; Chemical composition; Biological activities; ANTIBACTERIAL ACTIVITY; PLANT-EXTRACTS; ANTIOXIDANT ACTIVITIES; SCAVENGING ACTIVITY; OFFICINALIS L; LAMIACEAE; BENTH; ROOTS; ASSAY; VITIS;
D O I
10.1016/j.lwt.2009.06.014
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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), alpha-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. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:186 / 190
页数:5
相关论文
共 39 条
[1]  
Baratta M. T., 1998, Journal of Essential Oil Research, V10, P618
[2]  
BASER KHC, 1998, INT S ESS OILS FRANK, P29
[3]   Total phenolic contents and antibacterial activities of grape (Vitis vinifera L.) extracts [J].
Baydar, NG ;
Özkan, G ;
Sagdiç, O .
FOOD CONTROL, 2004, 15 (05) :335-339
[4]   COMPOSITION OF ESSENTIAL OILS FROM TURKISH SALVIA SPECIES [J].
BAYRAK, A ;
AKGUL, A .
PHYTOCHEMISTRY, 1987, 26 (03) :846-847
[5]   VANILLIN ASSAY FOR PROANTHOCYANIDINS (CONDENSED TANNINS) - MODIFICATION OF THE SOLVENT FOR ESTIMATION OF THE DEGREE OF POLYMERIZATION [J].
BUTLER, LG ;
PRICE, ML ;
BROTHERTON, JE .
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1982, 30 (06) :1087-1089
[6]   HISTOCHEMICAL RESPONSES OF LEAVES OF IN-VITRO PLANTLETS OF VITIS SPP TO INFECTION WITH PLASMOPARA-VITICOLA [J].
DAI, GH ;
ANDARY, C ;
MONDOLOTCOSSON, L ;
BOUBALS, D .
PHYTOPATHOLOGY, 1995, 85 (02) :149-154
[7]  
Davis P. H., 1988, FLORA TURKEY E AEGEA, V10, P125
[8]   Effects of Salvia essential oils on the chorioallantoic membrane (CAM) assay [J].
Demirci, B ;
Demirci, F ;
Dönmez, A ;
Franz, G ;
Paper, D ;
Hüsnü Can Baser, K .
PHARMACEUTICAL BIOLOGY, 2005, 43 (08) :666-671
[9]  
Dönmez AA, 2001, BOT J LINN SOC, V137, P413, DOI 10.1111/j.1095-8339.2001.tb02336.x
[10]   Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs [J].
Dorman, HJD ;
Peltoketo, A ;
Hiltunen, R ;
Tikkanen, MJ .
FOOD CHEMISTRY, 2003, 83 (02) :255-262