Antioxidant and antimicrobial activity of Satureja montana L. extracts.
J Sci Food Agric. 2011 Jul ;91(9):1554-60. Epub 2011 Mar 28. PMID: 21445865
Research Unit of Food Technology, National Institute of Biological Resources (INRB, I.P./INIA), Quinta do Marquês, Avenida da República, Nova Oeiras, 2784-505 Oeiras, Portugal.
BACKGROUND: This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic and essential oil) from Satureja montana and to characterise the chemical composition of its essential oil.
RESULTS: Satureja montana L. essential oil had relatively high antimicrobial activities against the seven species of bacteria tested. In contrast, aqueous extracts did not reveal antibacterial activity, and the ethanol extract was not effective against Salmonella typhimurium. The major volatile constituents of the essential oil were carvacrol (306 g L(-1)), thymol (141 g L(-1)), and carvacrol methyl ether (63 g L(-1)). The strongest antioxidant capacity was obtained with the hot water extracts of S. montana, whereas the plant essential oil revealed the highest phenolic content.
CONCLUSION: The findings indicate that the bioactive extracts of S. montana have strong potential for use as natural antimicrobials and antioxidants in the preservation of processed food.