Evaluation of the chemical composition and biological activities of Salvia officinalis subsp. lavandulifolia (Vahl) Gams essential oil

Year 2018, Volume: 5 Issue: 3, 1 - 6, 30.12.2018

Gözde Öztürk , Betül Demirci , Fatih Demirci

Abstract

The main aim of the present study was to
investigate the antibacterial effect of the commercial Pharma Grade Salvia lavandulifolia Vahl. (Lamiaceae)
essential oil against the skin pathogen
Staphylococcus aureus. The chemical composition of the essential oil was
confirmed by GC and GC/MS, simultaneously. Camphor (30.5%), 1,8-cineole
(24.8%), α-pinene (6.5%), linalool
(4.0%) and linalyl acetate (3.5%) were found as major components, respectively.
The bioactivity of the essential oil and its main compounds were tested using
the in vitro microdilution technique.
Minimum inhibitory concentration (MIC) values of α-pinene, essential oil, camphor, linalool and linalyl acetate were
in the range of 2.5-10 mg/mL, respectively. The results showed that the tested
pathogen was only moderately susceptible against the essential oil and its main
compounds when compared with standard antibiotics. In addition, the in vitro antioxidant activity was
evaluated using the radical scavenging activity mediated by
1,1-diphenyl-2-picrylhydrazyl (DPPH). The activity range was found more than 30
mg/mL for all tested oil samples, compared with the standard. The results
suggested that the oil and its major constituents were rather weak
antimicrobial agent supporting its antiseptic folk medicinal use.

Keywords

Salvia lavandulifolia Vahl., essential oil, antibacterial activity, antioxidant

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