Abstract
ABSTRACT Salvia aytachii Vural & Adıgüzel species belong to the Lamiaceae family. It is an endemic plant and is locally known as ‘Ay Şalbası’. Salvia species are generally known as adaçayı in Anatolia. It has a wide variety of traditional uses concerning the digestive system. In this study, cross-sections were taken from the leaves and stem to determine the anatomical features of S. aytachii. The characteristic elements were determined with the help of a microscope. Chemical components of the essential oil were determined by Gas Chromatography–Flame Ionization Detector (GC-FID) and Gas Chromatography-Mass Spectrometry (GC-MS) systems. A total of 79 compounds corresponding to 91.1% of S. aytachii essential oil were determined. Major compounds were identified as camphor (20.3%), 1,8-cineole (20.0%), camphene (6.0%), myrcene (5.6%), valeranone (5.5%,) borneol (5.0%) and α-pinene (4.3%). To evaluate in vitro antimicrobial activity of the essential oil, broth microdilution method was used against Staphylococcus aureus ATCC 6538, Escherichia coli NRRL B-3008, Bacillus cereus NRRL B-3711, Bacillus subtilis NRRL B-4378 and Candida albicans ATCC 90,028. The results were found to be significant in terms of antimicrobial efficacy.
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