Abstract
The chemical composition of summer savory (Satureja hortensis L.) essential oil was determined by GC/MS analysis. The main components of summer savory essential oil were represented by carvacrol (63.71%), γ-terpinene (20.47%), and p-cymene (5.08%). The main groups of compounds were represented mainly by aromatic oxygen derivatives (65.16%), and on the other hand, the participation of sesquiterpene oxygen derivatives (0.31%) was the lowest. The most significant antibacterial activity was determined against Gram-negative bacteria Proteus vulgaris (35.0 mm) and Escherichia coli (20.0 mm), and the Gram-positive Bacillus subtilis with zone of inhibition - 29.0 mm.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
