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Salvia aytachii  Vural &amp; Adıgüzel species belong to the Lamiaceae family. It is an endemic plant and is locally known as ‘Ay Şalbası’.  Salvia  species are generally known as adaçayı in Anatolia. It has a wide variety of traditional uses concerning the digestive system. In this study, cross-sections were taken from the leaves and stem to determine the anatomical features of  S. aytachii . The characteristic elements were determined with the help of a microscope. Chemical components of the essential oil were determined by Gas Chromatography–Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) systems. A total of 79 compounds corresponding to 91.1% of  S. aytachii  essential oil were determined. Major compounds were identified as camphor (20.3%), 1,8-cineole (20.0%), camphene (6.0%), myrcene (5.6%), valeranone (5.5%,) borneol (5.0%) and  α -pinene (4.3%). To evaluate  in vitro  antimicrobial activity of the essential oil, broth microdilution method was used against  Staphylococcus aureus  ATCC 6538,  Escherichia coli  NRRL B-3008,  Bacillus cereus  NRRL B-3711,  Bacillus subtilis  NRRL B-4378 and  Candida albicans  ATCC 90,028. The results were found to be significant in terms of antimicrobial efficacy.

Anatomical investigation, essential oil composition and antimicrobial activity of Salvia aytachii species from Turkey