Essential oil composition, antimicrobial and antioxidant activities of Satureja cuneifolia Ten.

ÖKE ALTUNTAŞ F. , Aslim B. , Ozturk S., Altundag S.

FOOD CHEMISTRY, vol.112, no.4, pp.874-879, 2009 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 112 Issue: 4
  • Publication Date: 2009
  • Doi Number: 10.1016/j.foodchem.2008.06.061
  • Title of Journal : FOOD CHEMISTRY
  • Page Numbers: pp.874-879


Satureja cuneifolia Ten. is a well-known aromatic plant which is frequently used as a spice and herbal tea in Anatolia. S. cuneifolia oil was analyzed by gas chromatography/mass spectrometry (GC/MS). The major components of S. cuneifolia oil were carvacrol (44.99%) and p-cymene (21.61 %). The essential oil of S. cuneifolia exhibited antimicrobial activity against all of the tested foodborne and spoilage bacteria. The minimum inhibitory concentration (MIC) values for test bacteria which were sensitive to the essential oil of S. cuneifolia were in the range of 600-1400 mu g/ml. Antioxidant activities of the essential oil and the methanolic extract from S. cuneifolia were evaluated by using DPPH radical scavenging, p-carotene-linoleic acid bleaching and metal chelating activity assays. In addition, the amounts of total phenol components in the plant methanolic extract (222.5 +/- 0.5 mu g/mg) and the oil (185.5 +/- 0.5 mu g/mg) were determined. (c) 2008 Elsevier Ltd. All rights reserved