Chemical characterization and bioactivity of winter savory, sage and hyssop from Institute of Field and Vegetable Crops collection

Milica Aćimović, Marina Todosijević, Ana Varga, Biljana Kiprovski, Vele Tešević, Ivana Čabarkapa, Vladimir Sikora


As a part of medicinal plants collection of the Institute of Field and Vegetable Crops in Novi Sad is located in Backi Petrovac, at the Department for Alternative Crops and Organic Production, winter savory (Satureja montana L., variety "Domaći"), sage (Salvia officinalis L., variety "Primorska") and hyssop (Hyssopus officinalis L., variety "Domaći ljubičasti") are produced for seed, herb and essential oil. The aim of this investigation was to determine its essential oil composition, as well as biological activity. GC/MS analysis of the essential oil of S. montana show that the dominant compound in essential oil were carvacrol (43.2%) and thymol (28.4%), while in S. officinalis the dominant were cis-thujone (27.1%) and camphor (19.3%), followed by trans-thujone and 1,8-cineole. In the H. officinalis essential oil the dominant compound were cis- and trans-pinocamphone (with 41.1% and 20.5%, respectively), followed by β-pinene. The highest antimicrobial properties showed S. montana essential oil. This oil showed the highest reducing and antioxidant capacity when compared to other tested species. However, H. officinalis showed higher antioxidant activity according to DPPH-test than S. officinalis in spite higher reducing capacity (phenolic compounds) of latter essential oil. With on-going use of artificial preservative in the food industry, in addition to the challenge of microbial resistance, there is growing concerns over side effects of these compounds. According to presented results, S. montana essential oils could be proposed as invaluable source of natural preservatives.


Satureja montana, Salvia officinalis, Hyssopus officinalis, antibacterial, antioxidant

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