Essential Oil Composition, Antimicrobial and Antioxidant Activities of Salvia staminea
In: Records of Natural Products, Jg. 12 (2018), Heft 1, S. 86-94
Online
unknown
Zugriff:
Volatile constituents of the essential oil which was obtained by hydrodistillation (HD) in a Clevenger-type apparatus from the air-dried Salvia staminea Montbret & Aucher ex Bentham (Lamiaceae) collected from Bayburt (North East Part of Black Sea Reagan of Turkey), were analyzed by GC-FID and GC-MS. Additionally, volatiles for the whole part of S. staminea were analyzed by two different methods which are headspace (HS)-GC-FID/MS and headspace solid-phase micro extraction (HS-SPME)-GC-FID/MS. As results of this study, thirty compounds from hydrodistillation, fifteen constituents from HS-SPME and two components from headspace of S. staminea were identified with GC-FID/MS. The major compounds identified in the essential oil, SPME and HS of S. staminea were linalyl acetate (23.30%, 85.07%, and 87.55%) and linalool (22.05%, 9.02%, and 12.44%), respectively. The antimicrobial activities of the essential oil of S. staminea were screened against seven microorganisms (Escherichia coli, Yersinia pseudotuberculosis, Staphylococcus aureus, Enterococcus faecalis, Bacillus cereus, Listeria monocytogenes , and Candida albican ) and showed good antimicrobial activity against Gram-positive bacteria which is consistent with the literature with the other types of Salvia species. The essential oil of S. staminea showed good antioxidant activity with IC 50 60.4 µg/mL.
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Essential Oil Composition, Antimicrobial and Antioxidant Activities of Salvia staminea
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Autor/in / Beteiligte Person: | Fandakli, Seda ; Coşkunçelebi, Kamil ; Bozdeveci, Arif ; Yıldırım, Sercan ; Yaşar, Ahmet ; Nevin Ulaş Çolak ; Yayli, Nurettin ; RTEÜ, Fen - Edebiyat Fakültesi, Biyoloji Bölümü |
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Zeitschrift: | Records of Natural Products, Jg. 12 (2018), Heft 1, S. 86-94 |
Veröffentlichung: | ACG Publications, 2017 |
Medientyp: | unknown |
ISSN: | 1307-6167 (print) |
DOI: | 10.25135/rnp.08.17.03.013 |
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