The essential oil of Balkan endemic Stachys plumosa Griseb. obtained by steam distillation was analysed by GC and GC-MS. Essential oil yield was 0.15% (v/w) and 45 components were identified (86.9% of the total amount). Dehydroabietane was identified as the most prominent component (61.2%), while other constituents were present in much lower quantity, predominantly diterpenes kaurene and biformene (3.2% and 3.0%, respectively). The antimicrobial activity was tested on six bacterial strains and two fungal strains, using the agar diffusion method. Diameters of growth inhibition zones were measured. The most sensitive microorganisms were, in order: Pseudomonas aeruginosa > Bacillus subtilis > Enterococcus faecalis > Klebsiella pneumoniae > Candida albicans (ATCC 10259) > Candida albicans (ATCC 24433) > Escherichia coli > Staphylococcus aureus. Copyright
TY - JOUR
AU - Petrović, Silvana
AU - Ristić, Mihailo
AU - Milenković, Marina
AU - Kukić, Jelena
AU - Antić-Stanković, Jelena
AU - Niketić, Marjan
PY - 2006
UR - https://farfar.pharmacy.bg.ac.rs/handle/123456789/843
AB - The essential oil of Balkan endemic Stachys plumosa Griseb. obtained by steam distillation was analysed by GC and GC-MS. Essential oil yield was 0.15% (v/w) and 45 components were identified (86.9% of the total amount). Dehydroabietane was identified as the most prominent component (61.2%), while other constituents were present in much lower quantity, predominantly diterpenes kaurene and biformene (3.2% and 3.0%, respectively). The antimicrobial activity was tested on six bacterial strains and two fungal strains, using the agar diffusion method. Diameters of growth inhibition zones were measured. The most sensitive microorganisms were, in order: Pseudomonas aeruginosa > Bacillus subtilis > Enterococcus faecalis > Klebsiella pneumoniae > Candida albicans (ATCC 10259) > Candida albicans (ATCC 24433) > Escherichia coli > Staphylococcus aureus. Copyright
PB - Wiley, Hoboken
T2 - Flavour and Fragrance Journal
T1 - Composition and antimicrobial activity of essential oil of Stachys plumosa Griseb.
VL - 21
IS - 2
SP - 250
EP - 252
DO - 10.1002/ffj.1570
ER -
@article{
author = "Petrović, Silvana and Ristić, Mihailo and Milenković, Marina and Kukić, Jelena and Antić-Stanković, Jelena and Niketić, Marjan",
year = "2006",
abstract = "The essential oil of Balkan endemic Stachys plumosa Griseb. obtained by steam distillation was analysed by GC and GC-MS. Essential oil yield was 0.15% (v/w) and 45 components were identified (86.9% of the total amount). Dehydroabietane was identified as the most prominent component (61.2%), while other constituents were present in much lower quantity, predominantly diterpenes kaurene and biformene (3.2% and 3.0%, respectively). The antimicrobial activity was tested on six bacterial strains and two fungal strains, using the agar diffusion method. Diameters of growth inhibition zones were measured. The most sensitive microorganisms were, in order: Pseudomonas aeruginosa > Bacillus subtilis > Enterococcus faecalis > Klebsiella pneumoniae > Candida albicans (ATCC 10259) > Candida albicans (ATCC 24433) > Escherichia coli > Staphylococcus aureus. Copyright",
publisher = "Wiley, Hoboken",
journal = "Flavour and Fragrance Journal",
title = "Composition and antimicrobial activity of essential oil of Stachys plumosa Griseb.",
volume = "21",
number = "2",
pages = "250-252",
doi = "10.1002/ffj.1570"
}
Petrović, S., Ristić, M., Milenković, M., Kukić, J., Antić-Stanković, J.,& Niketić, M.. (2006). Composition and antimicrobial activity of essential oil of Stachys plumosa Griseb.. in Flavour and Fragrance Journal
Wiley, Hoboken., 21(2), 250-252.
https://doi.org/10.1002/ffj.1570
Petrović S, Ristić M, Milenković M, Kukić J, Antić-Stanković J, Niketić M. Composition and antimicrobial activity of essential oil of Stachys plumosa Griseb.. in Flavour and Fragrance Journal. 2006;21(2):250-252.
doi:10.1002/ffj.1570 .
Petrović, Silvana, Ristić, Mihailo, Milenković, Marina, Kukić, Jelena, Antić-Stanković, Jelena, Niketić, Marjan, "Composition and antimicrobial activity of essential oil of Stachys plumosa Griseb." in Flavour and Fragrance Journal, 21, no. 2 (2006):250-252,
https://doi.org/10.1002/ffj.1570 . .
