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Antioxidant and antimicrobial activity of Satureja montana L. extracts
Author(s) -
Serrano Carmo,
Matos Olívia,
Teixeira Barbara,
Ramos Cristina,
Neng Nuno,
Nogueira José,
Nunes Maria Leonor,
Marques António
Publication year - 2011
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.4347
Subject(s) - carvacrol , thymol , antimicrobial , satureja , essential oil , chemistry , food science , antioxidant , antibacterial activity , traditional medicine , bacteria , biology , biochemistry , organic chemistry , medicine , genetics
Abstract 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. Copyright © 2011 Society of Chemical Industry