期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 43, 期 1, 页码 186-190出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2009.06.014
关键词
Salvia pisidica; Essential oil; Extract; Chemical composition; Biological activities
资金
- Akdeniz University, Scientific Research Project Unit
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.
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