Essential oil analysis and antibacterial activity of Salvia aucheri subsp. canascens and S. heldreichiana.

Salvia species are cultivated for their aromatic characteristics and are used as flavourings, food condiments, cosmetics. In this study, chemical constituents of the essential oil of Salvia aucheri subsp. canascens and S. heldreichiana were determined by GC-FID and GC-MS systems. α-Pinene (9.5, 13.1%), 1,8-cineole (21.2, 9.1%), β-caryophyllene (5.7, 9.0%) and borneol (6.0, 6.4%) were determined as main components for S. aucheri subsp. canascens and S. heldreichiana, respectively. In addition, major compounds were found as camphor (19.1%), camphene (7.3%) and β-pinene (4.1%) for S. aucheri subsp. canascens essential oils. Sabinene (5.4%), caryophyllene oxide (5.3%) and geranyl acetate (2.9%) were found as major compounds for S. heldreichiana essential oil. To evaluate antimicrobial activity of the essential oil, broth microdilution method was used against Staphylococcus aureus ATCC 6538, Escherichia coli NRRL B-3008, Pseudomonas aeruginosa ATCC B888, Salmonella typhimurium ATCC 13,311 bacteria. The results were found to be promising in terms of antimicrobial efficacy. [ABSTRACT FROM AUTHOR]