Antibacterial, Antifungal Properties and Chemical Composition of Essential Oils of Satureja hortensis L. and Satureja khuzestanica Jamzad

Document Type : Original article

Authors

1 1Department of Agronomy and plant Breeding, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

2 Toxicology Research Center, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran

3 3Department of Horticultural Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran

4 Department of Horticultural Sciences, Hormozgan University, Bandar Abbas, Iran

10.14196/JHD. 2018. 243

Abstract

Background & Aim: The aim of this study was to investigate the antibacterial, antifungal properties and chemical composition screening of essential oils of Satureja khuzestanica Jamzad and Satureja hortensis L.
Experimental: For determination of antibacterial and antifungal activity of these essential oils, Staphylococcus aureus and Candida albicans were targeted, respectively. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of each essential oil were determined individually. Also, chemical composition of essential oils was identified and characterized by gas chromatography armed by mass spectrometry (GC–MS).
Results: The total of 22 and 21 compounds were identified in the essential oils of aerial parts of S. hortensis and S. khuzestanica, respectively. The major components of S. hortensis essence were carvacrol (56.36%), γ-terpinene (24.75%), p-cymene (5.81%) and the major constituents of S. khuzestanica essence was reported carvacrol (69.62%), γ-terpinene (9.25%) and p-cymene (8.36%). The obtained results showed the antibacterial and antifungal activity of both extracted essential oils against the tested pathogens. The MIC and MBC of S. hortensis and S. khuzistanica essential oils against S. aureus were determined 0.1 and 0.5 μl/ml, and 0.1 and 0.2 μl/ml against C. albicans, respectively.





Recommended applications/industries: The results showed that S.hortensis oil had higher antimicrobial activity compare to S. khuzistanica.

Keywords

Article Title [فارسی]

فعالیت ضد باکتری، ضد قارچی و ترکیبات شیمیایی اسانس مرزه تابستانی و مرزه خوزستانی

Authors [فارسی]

  • احمدرضا گلپرور 1
  • محمد مهدی قیصری 2
  • امین هادی پناه 3
  • مجتبی خرمی 4
1 روه زراعت و اصلاح نباتات، واحد خوراسگان، دانشگاه آزاد اسلامی، اصفهان، ایران
2 مرکز تحقیقات سم شناسی، واحد خوراسگان، دانشگاه آزاد اسلامی، اصفهان، ایران
3 گروه علوم باغی، واحد علوم و تحقیقات، دانشگاه آزاد اسلامی، تهران، ایران
4 گروه علوم باغی، دانشگاه هرمزگان، بندرعباس، ایران
Abstract [فارسی]

مقدمه و هدف:  هدف از این مطالعه بررسی فعالیت ضد باکتری، ضد قارچی و ترکیبات شیمیایی اسانس مرزه تابستانی (Satureja hortensis L.) و مرزه خوزستانی (Saturejakhuzestanica Jamzad) بوده است.
روش تحقیق: فعالیت ضد باکتری و ضد قارچی اسانس بر ضد Staphylococcus aureus و Candida albicans  به ترتیبآزمایش شد. اسانس قسمتهای هوایی مرزه تابستانی و مرزه خوزستانی به وسیله دستگاه کروماتوگرافی گازی متصل به طیف سنج جرمی (GC/MS) مورد تجزیه و شناسایی قرار گرفت.
نتایج و بحث: نتایج بدست آمده از این تحقیق نشان داد که 22 و 21 ترکیب در اسانس مرزه تابستانی و مرزه خوزستانی به  ترتیب شناسایی شد. ترکیبات اصلی اسانس مرزه تابستانی شامل کارواکرول (56/36 درصد)، گاما ترپینن (24/75 درصد) و پ-سیمن (5/81 درصد) بوده و ترکیبات اصلی اسانس مرزه خوزستانی شامل کارواکرول (62/69 درصد)، گاما ترپینن (9/25 درصد) و پ-سیمن (8/36 درصد) شناسایی شد. نتایج بدست آمده از فعالیت ضد باکتری و ضد قارچی نشان داد که اسانس هر دو گیاه خاصیت ضد میکروبی دارد. MIC و MBC اسانس گیاه مرزه تابستانی و مرزه خوزستانی بر ضد S. aureus به ترتیب 1 /0 و 0/5 μl/ml و برایC. albicans 0/1 و 0/2  μl/ml تعیین شد.
توصیه کاربردی/صنعتی: در مجموع ترکیبات اسانس گیاه مرزه خوزستانی می­تواند خاصیت ضد میکروبی بیشتری در مقایسه با  مرزه خوزستانی داشته باشد و برای این منظور مورد استفاده قرار گیرد.

Keywords [فارسی]

  • Satureja hortensis L
  • Satureja khuzestanica Jamzad
  • ترکیبات شیمیایی
  • خاصیت ضد میکروبی
  • اسانس

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Journal of Medicinal Herbs,
Volume 8, Issue 4
Winter 2018
Pages 243-249

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History

  • Receive Date: 18 December 2017
  • Revise Date: 05 January 2018
  • Accept Date: 04 February 2018

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