Chemical characterization and antimicrobial activity of essential oils of salvia L. species
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400010 |
Resumo: | In this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The lowest MIC was observed when Staphylococcus aureus was exposed to 2.31 mg.mL-1 of S. lavandulifolia essential oil, while the highest MIC value was obtained when Shigella flexneri was exposed to 9.25 mg.mL-1 of the same essential oil, thus demonstrating that this essential oil may be effective as a bacteriostatic agent against Gram-positive microorganisms. |
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Chemical characterization and antimicrobial activity of essential oils of salvia L. speciesSalviaessential oilsantimicrobial activitychemical characterizationIn this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The lowest MIC was observed when Staphylococcus aureus was exposed to 2.31 mg.mL-1 of S. lavandulifolia essential oil, while the highest MIC value was obtained when Shigella flexneri was exposed to 9.25 mg.mL-1 of the same essential oil, thus demonstrating that this essential oil may be effective as a bacteriostatic agent against Gram-positive microorganisms.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2009-12-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400010Food Science and Technology v.29 n.4 2009reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612009000400010info:eu-repo/semantics/openAccessPierozan,Morgana KarenPauletti,Gabriel FernandesRota,LucianaSantos,Ana Cristina Atti dosLerin,Lindomar Albertodi Luccio,MarcoMossi,Altemir JoséAtti-Serafini,LucianaCansian,Rogério LuisOliveira,José Vladimireng2010-01-26T00:00:00Zoai:scielo:S0101-20612009000400010Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-01-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
title |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
spellingShingle |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species Pierozan,Morgana Karen Salvia essential oils antimicrobial activity chemical characterization |
title_short |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
title_full |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
title_fullStr |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
title_full_unstemmed |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
title_sort |
Chemical characterization and antimicrobial activity of essential oils of salvia L. species |
author |
Pierozan,Morgana Karen |
author_facet |
Pierozan,Morgana Karen Pauletti,Gabriel Fernandes Rota,Luciana Santos,Ana Cristina Atti dos Lerin,Lindomar Alberto di Luccio,Marco Mossi,Altemir José Atti-Serafini,Luciana Cansian,Rogério Luis Oliveira,José Vladimir |
author_role |
author |
author2 |
Pauletti,Gabriel Fernandes Rota,Luciana Santos,Ana Cristina Atti dos Lerin,Lindomar Alberto di Luccio,Marco Mossi,Altemir José Atti-Serafini,Luciana Cansian,Rogério Luis Oliveira,José Vladimir |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Pierozan,Morgana Karen Pauletti,Gabriel Fernandes Rota,Luciana Santos,Ana Cristina Atti dos Lerin,Lindomar Alberto di Luccio,Marco Mossi,Altemir José Atti-Serafini,Luciana Cansian,Rogério Luis Oliveira,José Vladimir |
dc.subject.por.fl_str_mv |
Salvia essential oils antimicrobial activity chemical characterization |
topic |
Salvia essential oils antimicrobial activity chemical characterization |
description |
In this work, the essential oils of S. officinalis, S. sclarea, S. lavandulifolia and S. triloba were chemically analyzed by gas chromatography coupled to a mass spectrometry detector (GC/MSD), and their antimicrobial activity was tested against 10 microorganisms using the disk diffusion method and the Minimum Inhibitory Concentration (MIC) technique. The following major compounds were identified in the essential oils: α - and β-thujone, camphor and 1,8-cineole, except in S. sclarea, where linalool, linalyl acetate and α-terpineol were the major constituents. The antimicrobial activity showed significant differences (p < 0.05) only when obtained by the MIC method. Gram-positive microorganisms presented larger sensitivity for the essential oils. The lowest MIC was observed when Staphylococcus aureus was exposed to 2.31 mg.mL-1 of S. lavandulifolia essential oil, while the highest MIC value was obtained when Shigella flexneri was exposed to 9.25 mg.mL-1 of the same essential oil, thus demonstrating that this essential oil may be effective as a bacteriostatic agent against Gram-positive microorganisms. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-12-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000400010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612009000400010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.29 n.4 2009 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126315167744000 |