Abstract
Species of the Lamiaceae family have enjoyed a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties. Cultivated winter savory (Satureja montana L.), sage (Salvia officinalis L.) and hyssop (Hyssopus officinalis L.) are produced for seed, herb, and essential oil. Dominant compounds in S. montana essential oil were carvacrol (43.2%) and thymol (28.4%), while CIS-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole were the major compounds in S. officinalis essential oil. As for H. officinalis essential oil, CIS-and trans-pinocamphone (41.1% and 20.5%, respectively) were the most abundant compounds, followed by b-pinene. S. montana essential oil exhibit the highest antimicrobial properties, as well as antioxidant capacity, compared to other tested essential oils. Furthermore, H. officinalis essential oils showed higher antioxidant activity than that of S. officinalis. The aim of this investigation was to determine the composition and bioactivity of essential oils of mentioned varieties. Presented results show that S. montana essential oil could be proposed as a valuable source of natural preservatives.
Highlights
Species of the family Lamiaceae have a long and a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties (Carović-Stanko et al, 2016)
The dominant compounds in the essential oil were carvacrol with 43.2% and thymol with 28.4%, followed by p-cymene (8.9%) and γ-terpinene (7.5%)
Γ-terpinene and p-cymene are precursors of thymol and carvacrol and some authors proposed that they are produced by a similar mechanism (Papadatou et al, 2015)
Summary
Species of the family Lamiaceae have a long and a rich tradition of use for flavoring, food preservation, and medicinal purposes, due to their curative and preventive properties (Carović-Stanko et al, 2016). Winter savory (Satureja montana) is well known as a medicinal herb, mainly as a muscle pain reliever, tonic, and carminative agent in order to treat stomach and intestinal disorders such as cramps, nausea, indigestion, and diarrhea (Tepe and Cilkiz, 2016). It has a strong and spicy taste, and it is used as a flavoring agent in salads, soups, sauces, stews, and lentil dishes (Wesołowska et al, 2014). Sage has been used to treat mild dyspepsia (such as heartburn and bloating), excessive sweating, age-related cognitive disorders, and inflammations in the throat and skin (Ghorbani and Esmaeilizadeh, 2017)
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