Evaluation of the chemical composition and biological activities of Salvia officinalis subsp. lavandulifolia (Vahl) Gams essential oil

Abstract

The main aim of the present study was to investigate the antibacterial effect of the commercial Pharma Grade Salvia lavandulifolia Vahl. (Lamiaceae) essential oil against the skin pathogen Staphylococcus aureus. The chemical composition of the essential oil was confirmed by GC and GC/MS, simultaneously. Camphor (30.5%), 1,8-cineole (24.8%), α-pinene (6.5%), linalool (4.0%) and linalyl acetate (3.5%) were found as major components, respectively. The bioactivity of the essential oil and its main compounds were tested using the in vitro microdilution technique. Minimum inhibitory concentration (MIC) values of α-pinene, essential oil, camphor, linalool and linalyl acetate were in the range of 2.5-10 mg/mL, respectively. The results showed that the tested pathogen was only moderately susceptible against the essential oil and its main compounds when compared with standard antibiotics. In addition, the in vitro antioxidant activity was evaluated using the radical scavenging activity mediated by 1,1-diphenyl-2-picrylhydrazyl (DPPH). The activity range was found more than 30 mg/mL for all tested oil samples, compared with the standard. The results suggested that the oil and its major constituents were rather weak antimicrobial agent supporting its antiseptic folk medicinal use.

Keywords

• Salvia lavandulifolia Vahl.,essential oil,antibacterial activity,antioxidant

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