Chemical composition and antimicrobial activity Chemical Composition and Antimicrobial Activity of the Essential Oil from Cultivated Satureja horvatii Silić (Lamiaceae)

Abstract

In this study the chemical composition and antimicrobial activity of the essential oils of Satureja horvatii cultivated plants (Belgrade, Serbia) were characterized. S. horvatii is an endemo-relict species of Montenegro. The essential oils were isolated, from the aerial parts of the plants at different phenological stages, by hydrodistillation and analyzed by GC and GC/MS. Chemical compositions of the S. horvatii oils showed differences between the plants at different phenological stages. The main compounds of the essential oil from plants at the flowering stage were linalool (53.5%), thymol (17.9%), and α-terpineol (8.5%). At the stage of full fruiting the percentage of linalool (58.4–59.5%) and α-terpineol (11.8-12.3%) increased, while those of thymol (4.6–7.6%) significantly decreased. The antimicrobial activity of tested oils was evaluated against ten standard strains of microorganisms.The working solutions of essential oils (40 μL/mL) were prepared by dissolving the essential oils (EOs) in DMSO and subsequent mixing with Müller–Hinton or Sabouraud dextrose broth. The EOs were tested in the final concetration range of 0.313 - 20.000 μL/mL. All analyzed oils showed the greatest and uniform antimicrobial activity against the yeast (Candida albicans). The essential oil isolated from plant in the flowering stage showed the maximum activity against Staphylococcus epidermidis and Staphylococcus aureus. This oil exhibited moderate activity against the Enterococcus faecalis and weak activity against the other microorganisms. Oils isolated from plants at fruiting stage showed moderate activity against Staphylococcus epidermidis, Staphylococcus aureus and Pseudomonas aeruginosa and weak activity against the other microorganisms.