Evaluation of The Antimicrobial and Antioxidant Activity Potential of Salvia Officinalis L. Essential Oil

Year 2024, Volume: 21 Issue: 1, 89 - 94, 30.06.2024

Afranur Özçoban Ayça Gedikoğlu

https://doi.org/10.25308/aduziraat.1451479

Abstract

This study set out to determine the effects of Salvia officinalis L., commonly known as sage, on the chemical composition of the essential oil, its free radical scavenging activity (IC50), ferric-reducing antioxidant power (FRAP) value, and antimicrobial properties. According to the results of the GC-MS analysis, 3-thujen-2-one, (26,21%), (+)-2-bornanone (16.47%), and 1,8-cineole (15.09%) were the compounds with the highest percentage in the sage essential oil. In addition, the essential oil showed high antioxidant activity, providing an IC50 value of 5.507 ± 0.723 mg/ml and a FRAP value of 2.129 ± 0.136 mM/g. The findings of the agar disc diffusion test demonstrated that the highest inhibition zones were against Bacillus cereus NRRL B3711 and Bacillus subtilis PY79 bacteria, whereas the lowest antimicrobial effect was shown against Listeria monocytogenes ATCC 19115 and Escherichia coli ATCC 25922. Similarly, sage essential oil showed the highest antimicrobial effect in the broth dilution test with a minimum inhibitory concentration (MIC) value of 2.94 mg/ml against Bacillus cereus NRRL B3711, while its effectiveness against Staphylococcus spp., Enterococcus faecalis ATCC 29212, and Salmonella typhimurium ATCC 14028 bacteria was the lowest with a MIC value of 23.5 mg/ml.

Keywords

Aromatic plants, sage, volatile compounds, bioactivity, foodborne pathogens

Salvia officinalis L. Esansiyel Yağının Antimikrobiyal ve Antioksidan Aktivite Potansiyelinin Değerlendirilmesi

Abstract

Bu çalışma, Salvia officinalis L., yaygın adıyla adaçayı bitkisinden elde edilen uçucu yağın kimyasal bileşimini, serbest radikal temizleme aktivitesini (IC50), ferrik indirgeyici antioksidan güç (FRAP) değerini ve antimikrobiyal özellikler üzerindeki etkisini belirlemeyi amaçlamıştır. GC-MS analizi sonuçlarına göre, sırasıyla 3-thujen-2-bir (%26,21), (+)-2-bornanone (%16,47) ve 1,8-sineol’ün (%15,09) ada çayı uçucu yağında en yüksek yüzdeye sahip bileşikler olduğu görülmüştür. Ayrıca, uçucu yağ yüksek antioksidan aktivitesi göstermiş olup, IC50 değeri 5,507 ± 0,723 mg/ml ve FRAP değeri 2,129 ± 0,136 mM/g olarak bulunmuştur. Agar disk difüzyon testinin bulguları, en yüksek inhibisyon bölgelerinin Bacillus cereus NRRL B3711 ve Bacillus subtilis PY79 bakterilerine karşı olduğu görülürken, en düşük antibakteriyel etkinin Listeria monocytogenes ATCC 19115 ve Escherichia coli ATCC 25922 bakterilerine karşı olduğu tespit edilmiştir. Benzer şekilde, ada çayı uçucu yağı mikro tüp dilüsyon testinde en yüksek antibakteriyel etkiyi Bacillus cereus NRRL B3711 bakterisine karşı 2,94 mg/ml MİK (minimum inhibisyon konsantrasyonu) değeri ile göstermiş olup, Staphyloccoccus spp., Enterococcus faecalis ATCC 29212, ve Salmonella typhimurium ATCC 14028 bakterilerine karşı 23,5 mg/ml MİK değeri ile etkinliği en düşük çıkmıştır.

Keywords

Aromatik bitkiler, ada çayı, uçucu bileşenler, biyoaktivite, gıda patojenleri

Ethical Statement

Yazarlar Adnan Menderes Üniversitesi Ziraat Fakültesi Dergisi tarafından beyan edilen etik kurallara uymuşlardır.

Supporting Institution

Konya Gıda ve Tarım Üniversitesi

Thanks

Konya Şeker Atıştırmalık farikasından Mensur Gün`e GC-MS analizi sırasındaki yardımlarından dolayı teşekkür ederiz.

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