Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation

Brazilian Journal of Microbiology

Shila Rezvanpanah¹  Karamatollah Rezaei¹  Mohammad-taghi Golmakani¹  Seyyed Hadi Razavi¹ 

[1] ,University of Tehran Department of Food Science, Engineering and Technology Karaj,Iran

关键词: Carvacrol;    Flavor and fragrance;    Medicinal plant;    Pathogens;    Scanning electron microscopy (SEM);    Summer savory;   

DOI  :  10.1590/S1517-83822011000400031

来源: SciELO

【 摘 要 】

Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were also studied using GC-MS analysis. The same components with negligible differences in their quantities were found in the extracted essential oils using the two methods outlined above. Overall, to reduce the extraction time, MAHD can be applied at higher microwave levels without any compromise in the antibacterial properties of the essential oils extracted.

【 授权许可】

CC BY-NC   
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