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Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils.
J Agric Food Chem. 2007 Sep 19; 55(19):7879-85.JA

Abstract

The essential oils of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) were analyzed by means of gas chromatography-mass spectrometry and assayed for their antimicrobial and antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, including Candida albicans and 5 dermatomycetes. The most important antibacterial activity of both essential oils was expressed on Escherichia coli, Salmonella typhi, S. enteritidis, and Shigella sonei. A significant rate of antifungal activity, especially of essential oil of rosemary, was also exhibited. Antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH) and hydroxyl radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H2O2 systems of induction. Investigated essential oils reduced the DPPH radical formation (IC50 = 3.82 microg/mL for rosemary and 1.78 microg/mL for sage) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was especially observed for the essential oil of rosemary.

Authors+Show Affiliations

Faculty of Medicine, Department of Pharmacy, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia. bbozin2003@yahoo.co.ukNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

17708648

Citation

Bozin, Biljana, et al. "Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus Officinalis L. and Salvia Officinalis L., Lamiaceae) Essential Oils." Journal of Agricultural and Food Chemistry, vol. 55, no. 19, 2007, pp. 7879-85.
Bozin B, Mimica-Dukic N, Samojlik I, et al. Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. J Agric Food Chem. 2007;55(19):7879-85.
Bozin, B., Mimica-Dukic, N., Samojlik, I., & Jovin, E. (2007). Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. Journal of Agricultural and Food Chemistry, 55(19), 7879-85.
Bozin B, et al. Antimicrobial and Antioxidant Properties of Rosemary and Sage (Rosmarinus Officinalis L. and Salvia Officinalis L., Lamiaceae) Essential Oils. J Agric Food Chem. 2007 Sep 19;55(19):7879-85. PubMed PMID: 17708648.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils. AU - Bozin,Biljana, AU - Mimica-Dukic,Neda, AU - Samojlik,Isidora, AU - Jovin,Emilija, Y1 - 2007/08/21/ PY - 2007/8/22/pubmed PY - 2007/12/13/medline PY - 2007/8/22/entrez SP - 7879 EP - 85 JF - Journal of agricultural and food chemistry JO - J Agric Food Chem VL - 55 IS - 19 N2 - The essential oils of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) were analyzed by means of gas chromatography-mass spectrometry and assayed for their antimicrobial and antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, including Candida albicans and 5 dermatomycetes. The most important antibacterial activity of both essential oils was expressed on Escherichia coli, Salmonella typhi, S. enteritidis, and Shigella sonei. A significant rate of antifungal activity, especially of essential oil of rosemary, was also exhibited. Antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH) and hydroxyl radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H2O2 systems of induction. Investigated essential oils reduced the DPPH radical formation (IC50 = 3.82 microg/mL for rosemary and 1.78 microg/mL for sage) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was especially observed for the essential oil of rosemary. SN - 0021-8561 UR - https://www.unboundmedicine.com/medline/citation/17708648/Antimicrobial_and_antioxidant_properties_of_rosemary_and_sage__Rosmarinus_officinalis_L__and_Salvia_officinalis_L__Lamiaceae__essential_oils_ L2 - https://doi.org/10.1021/jf0715323 DB - PRIME DP - Unbound Medicine ER -