Phytochemical Analysis, Antioxidant and Antibacterial Activities of Four Lamiaceae Species Cultivated in Barnyard Manure

Year 2017, Volume: 23 Issue: 1, 95 - 108, 01.01.2017

Gülsüm Yaldız Yeliz Kaşko Arıcı Gülşah Yılmaz

Abstract

The present study was conducted to determine essential oil yields, essential oil compositions, total phenolics, antioxidant and antibacterial activities of organic manure-treated medicinal plants of Salvia officinalis L. sage , Lavandula angustifolia L. lavender , Melissa officinalis L. lemon balm and Origanum vulgare ssp. hirtum origano . Essential oil yields of investigated medicinal plants varied between 0.06±0.01%-3.43±0.06%. The 1,8-cineol 15.285±0.003% , viridiflorol 12.095±0.003% and cis-thujone 12.200±0.003% were the major essential oil components in S. officinalis L. Linalool 22.400±0.003% 1,8-cineol 8.215±0.003% , linalyl acetate 7.900±0.003% and lavadulyl acetate 7.690±0.003% were the major components in L. angustifolia L. Citronellal 14.515±0.003% , geranial 13.050±0.003% and β-caryophyllene 12.385±0.003% were the major components in M. officinalis L. and carvacrol 65.080±0.003% was the major component in O. vulgare ssp. hirtum. The highest total phenolics content and antioxidant activity were observed in M. officinalis. The best antibacterial activity against Staphylococcus aureus ATCC 43300, Staphylococcus aureus ATCC 29213, Staphylococcus epidermidis ATCC 12228, Enterococcus faecalis ATCC 29212 and Escherichia coli ATCC 35218 bacteria was observed in O. vulgare ssp. hirtum

Keywords

Salvia officinalis L., Lavandula angustifolia L., Melissa officinalis L., Origanum vulgare ssp. hirtum, Medicinal and aromatic plants

Ahır Gübresinde Yetiştirilen Dört Lamiaceae Türünün Fitokimyasal Analizleri, Antioksidant ve Antibakteriyel Aktiviteleri

Abstract

Bu çalışmada organik ahır gübresinde yetiştirilen Salvia officinalis L. Tıbbi adaçayı , Lavandula angustifolia L. İngiliz lavantası , Melissa officinalis L. Oğul otu ve Origanum vulgare ssp. hirtum İstanbul kekiği tıbbi bitkilerinin uçucu1. IntroductionIncreasing infection risks stemming from antibioticresistant microorganism have made the discovery of new and natural antimicrobial substances the focus of various researches. What is more, various synthetic food additives for preservative purposes created serious concerns on sensitive and conscious consumers. Such concerns have brought about the concepts of organic food or organic agriculture. The expectations of conscious consumers have encouraged and even forced the producers and service providers to use natural preservatives. Then, a need has arisen for researchers to investigate and test efficiency of various plants against microorganisms. Antibacterial impacts of various plant extracts microorganisms and especially on food pathogens have been supported by several researchers.As it is well known, reactive oxygen species, singlet oxygen, superoxide radicals, hydrogen peroxide, hydroxyl radicals and nitric oxide are unstable and extremely reactive compounds. Oxidative stress-induced reactive oxygen species are blamed to be the indicators of development and progress of various cardiovascular diseases. Antioxidants prevent negative impacts of free radicals and reactive oxygen species and protect the body. Today, BHT, BHA, propyl gallate and tert butyl hydroquinone are the most common synthetic antioxidants. However, reliability of these synthetic

Keywords

Salvia officinalis L., Lavandula angustifolia L., Melissa officinalis L., Origanum vulgare ssp

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