Effect of vegetation cycle on chemical content and antibacterial activity of Satureja montana L. | Zendy

Biljana Damjanović-Vratnica | Zendy; A. Perovic | Zendy; Danijela Šuković | Zendy; Svetlana Perović | Zendy

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Effect of vegetation cycle on chemical content and antibacterial activity of Satureja montana L.

Author(s) -

Biljana Damjanović-Vratnica,

A. Perovic,

Danijela Šuković,

Svetlana Perović

Publication year - 2011

Publication title -

archives of biological sciences

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.217

H-Index - 25

eISSN - 1821-4339

pISSN - 0354-4664

DOI - 10.2298/abs1104173d

Subject(s) - carvacrol , essential oil , thymol , herb , antibacterial activity , satureja , phytochemical , traditional medicine , botany , p cymene , food science , bacillus subtilis , biology , chemistry , horticulture , bacteria , medicinal herbs , medicine , biochemistry , genetics , ruthenium , catalysis

Effect of vegetation cycle on phytochemical composition of the essential oil obtained from the aerial parts of wild-growing winter savory (Satureja montana L.) from Montenegro was analysed by GC-MS and its antibacterial activity tested at different oil concentrations. A total of 36 and 34 constituents were identified in the hydrodistilled oil obtained from herb before flowering and during flowering stage, with major components: thymol (37,36% and 27,68%), carvacrol (15,47% and 4,40%), γ-terpinene (11,75% and 8.66%) and p-cymene (7,86% and 31, 37%), respectively. The gained results revealed that essential oil of S. montana has rather significant antibacterial activity against chosen bacteria Staphylococcus aureus, Escherichia coli and Bacillus subtilis. Also, it was found that vegetation cycle affects the chemical composition and antibacterial activity of savory essential oil. Essential oil gained prior to herb flowering period showed stronger antibacterial activity in comparison with the oil gained during herb flowering

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