S. Stankov, H. Fidan, A. Lazarov, V. Gandova, A. Stoyanova, Ivaila Dincheva
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引用次数: 1
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.
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