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Oke F., B. Aslım, Ş. Öztürk, Ş. Altundağ, 2009. Essential oil composition, antimicrobial and antioxidant activity of Satureja cuneifolia

BROWSE_DETAIL_TITLE_ALTERNATE: Oke F., B. Aslım, Ş. Öztürk, Ş. Altundağ, 2009. Essential oil composition, antimicrobial and antioxidant activity of Satureja cuneifolia

BROWSE_DETAIL_CREATION_DATE: 1999

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BROWSE_DETAIL_TYPE: Article

BROWSE_DETAIL_PUBLISH_STATE: Published

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BROWSE_DETAIL_LANG: English

BROWSE_DETAIL_SUBJECTS: Agriculture (General),

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BROWSE_DETAIL_CONTRIBUTERS: Altundag, Senol (Editor),

BROWSE_DETAIL_URL: www.elsevier.com/locate/foodchem.

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Oke F., B. Aslım, Ş. Öztürk, Ş. Altundağ, 2009. Essential oil composition, antimicrobial and antioxidant activity of Satureja cuneifolia http://mitos.tagem.gov.tr/browse/89/425.foodchem.


BROWSE_DETAIL_PUBLISHER: Ankara Zirai Mücadele Merkez Araştırma Enstitüsü BROWSE_DETAIL_PUBLICATION_NAME: Food Chemistry BROWSE_DETAIL_PUBLICATION_DATE: 1999 BROWSE_DETAIL_PUBLICATION_VOLUME: 112 BROWSE_DETAIL_PUBLICATION_PAGE: 874-879


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BROWSE_DETAIL_TAB_ABSTRACT Satureja cuneifolia Ten. is a well-known aromatic plant which is frequently used as a spice and herbal teain Anatolia. S. cuneifolia oil was analyzed by gas chromatography/mass spectrometry (GC/MS). The majorcomponents of S. cuneifolia oil were carvacrol (44.99%) and p-cymene (21.61%). The essential oil of S.cuneifolia exhibited antimicrobial activity against all of the tested foodborne and spoilage bacteria. Theminimum inhibitory concentration (MIC) values for test bacteria which were sensitive to the essentialoil of S. cuneifolia were in the range of 600–1400 lg/ml. Antioxidant activities of the essential oil andthe methanolic extract from S. cuneifolia were evaluated by using DPPH radical scavenging, b-carotene–linoleic acid bleaching and metal chelating activity assays. In addition, the amounts of total phenolcomponents in the plant methanolic extract (222.5 ± 0.5 lg/mg) and the oil (185.5 ± 0.5 lg/mg) weredetermined. 2008 Elsevier Ltd. All rights reserved.
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BROWSE_DETAIL_TAB_NOTES Aligiannis, N., Kalpoutzakis, E., Mitaku, S., & Chinou, I. B. (2001). Composition andantimicrobial activity of essential oils of two Origanum species. Journal ofAgricultural and Food Chemistry, 49, 4168–4170.Alzoreky, N. S., & Nakahara, K. (2003). Antimicrobial activity of extracts from someedible plants commonly consumed in Asia. International Journal of FoodMicrobiology, 80, 223–230.Aruoma, I. O. (1998). Free radicals, oxidative stress and antioxidants in humanhealth and disease. Journal of the American Oil Chemists Society, 75, 199–212.Azaz, A. D., Kurkcuoglu, M., Satil, F., Baser, H. C., & Tumen, G. (2005). In vitroantimicrobial activity and chemical composition of some Satureja essential oils.Flavour and Fragnance Journal, 20, 587–591.Bagamboula, C. F., Uyttendaele, M., & Debevere, J. (2004). Inhibitory effect of thymeand basil essential oils, carvacrol, thymol, estragol, linalool and p-cymenetowards Shigella sonnei and S. Flexneri. Food Microbiology, 2, 33–42.Baydar, H., Sagdic, O., Ozkan, G., & Karadogan, T. (2004). Antibacterial activity andcomposition of essential oils from Origanum, Thymbra and Satureja species withcommercial importance in Turkey. Food Control, 15, 169–172.Biavati, B., Ozcan, M., & Piccaglia, R. (2004). Composition and antimicrobialproperties of Satureja cuneifolia Ten. and Thymbra sintenisii Bornm. et Aznav.subsp. isaurica P.H. Davis essential oils. Annals of Microbiology, 54, 393–440.Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical.Nature, 181, 1199–1200.Burt, S. (2004). Essential oils: their antibacterial properties and potentialapplications in foods – a review. International Journal of Food Microbiology, 94,223–253.Burt, S. A. & Reinders, R. D. (2003).Antibacterial activity of selected plant essentialoils against Escherichia coli O157:H7.Letters in Applied Microbiology, 36, 162–167.Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst inmuscle food. Journal of Agricultural and Food Chemistry, 38, 674–677.Dorman, H. J. D., & Hiltunen, R. (2004). Fe (III) reductive and free radical-scavengingproperties of summer savory (Satureja hortensis L.) extract and subfractions.Food Chemistry, 88, 193–199.Eminagaoglu, O., Tepe, B., Yumrutas, O., Akpulat, H. A., Daferera, D., Polissiou, M.,et al. (2007). The in vitro antioxidative properties of the essential oils andmethanol extracts of Satureja spicigera (K. Koch.) Boiss. and Satureja cuneifoliaTen. Food Chemistry, 100, 339–343.Finefrock, A. E., Bush, A. I., & Doraiswamy, P. M. (2003). Current status of metals astherapeutic targets in Alzheimer’s disease. Journal of the American GeriatricsSociety, 51, 1143–1148.Kalemba, D., & Kunicka, A. (2003). Antibacterial and antifungal properties ofessential oils. Current Medicinal Chemistry, 10, 813–829.Koneman, E. W., Allen, S. D., Janda, W. M., Scherckenberger, P. C., & Winn, W. C.(1997). Color Atlas and Textbook of Diagnostic Microbiology. Philadelphia:Lippincott-Raven.Koroch, A. R., Juliani, H. R., & Zygadlo, J. A. (2007). Bioactivity of essential oils andtheir components. In R. G. Berger (Ed.). Flavours and Fragrances (Vol. 5,pp. 87–115). Berlin: Springer Press.Kosar, M., Demirci, B., Demirci, F., & Baser, K. H. C. (2008). Effect of maturation onthe composition and biological activity of the essential oil of a commerciallyimportant Satureja species from Turkey: Satureja cuneifolia Ten. Journal ofAgricultural and Food Chemistry, 56, 2260–2265.Kulisic, T., Radonic, A., Katalinic, V., & Milos, M. (2004). Use of different methods fortesting antioxidative activity of oregano essential oil. Food Chemistry, 85,633–640.Miller, H. E. (1971). A simplified method for the evaluation of antioxidants. Journalof American Oil Chemists’ Society, 48, 91.Miller, N. J., Sampson, J., Candeias, L. P., Bramley, P. M., & Rice-Evans, C. A. (1996).Antioxidant activities of carotenes and xanthophylls. FEBS Letters, 384, 240–242.Milos, M., Radonic, A., Bezic, N., & Dunkic, V. (2001). Localities and seasonalvariations in the chemical composition of essential oils of Satureja montana L.And S. cuneifolia Ten. Flavour Fragrance Journal, 16, 157–160.Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl(DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science andTechnology, 26, 211–219.Moreira, M. R., Ponce, A. G., del Valle, C. E., & Roura, S. I. (2005). Inhibitoryparameters of essential oils to reduce a foodborne pathogen. LWT- Food Scienceand Technology, 38, 565–570.Murray, P. R., Baron, E. J., Pfaller, M. A., Tenover, F. C., & Yolke, R. H. (1995). Manual ofClinical Microbiology (6th ed.). Washington, DC: ASM.Prashar, A., Hilli, P., Veness, R. G., & Evans, C. S. (2003). Antimicrobial action ofpalmarosa oil (Cymbopogon martinii) on Saccharomyces cerevisiae.Phytochemistry, 63, 569–575.Rice-Evans, C. A., Miller, N. J., Bolwell, P. G., Bramley, P. M., & Pridham, J. B. (1995).The relative antioxidant activities of plant derived polyphenolic flavonoids. FreeRadical Research, 22, 375–383.Ruberto, G., & Baratta, M. T. (2000). Antioxidant activity of selected essential oilcomponents in two lipid model systems. Food Chemistry, 69, 167–174.Sawa, T., Nakao, M., Akaike, T., Ono, K., & Maeda, H. (1999). Alkylperoxyl radicalscavenging activity of various flavonoids and other phenolic compounds:Implications for the antitumor promoter effect of vegetables. Journal ofAgricultural and Food Chemistry, 47, 397–402.Schuenzel, K. M., & Harrison, M. A. (2002). Microbial antagonists of foodbornepathogens on fresh minimally processed vegetables. Journal of Food Protection,65, 1909–1915.Shahidi, F. (2008). Antioxidants: extraction, identification, application and efficacymeasurement. Electronic Journal of Environmental Agricultural and FoodChemistry, 7, 3255–3261.Shahidi, F. & Wanasundara, P. K. J. P. D. (1992). Phenolic antioxidants. CriticalReviews of Food Science & Nutrition, 32, 67–103.Sibanda, S., Chigwada, G., Poole, M., Gwebu, E. T., Noletto, J. A., Schmidt, J. M., et al.(2004). Composition and bioactivity of the leaf essential oil of Heteropyxisdehniae from Zimbabwe. Journal of Ethnopharmacology, 92, 107–111.Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics withphosphomolybdic–phosphotungstic acid reagents. American Journal of Enologyand Viticulture, 16, 144–158.Sivropoulou, A., Papanicolau, E., Nicolaou, C., Kokkini, S., Lanaras, T., & Arsenakis, M.(1996). Antimicrobial and cytotoxic activities of Origanum essential oils. Journalof Agricultural and Food Chemistry, 44, 1202–1205.Skoc´ibušic´ , M., & Bezic´ , N. (2004). Phytochemical analysis and in vitro antimicrobialactivity of two Satureja species essential oils. Phytotherapy Research, 18,967–970.Sun, J., Chu, Y. F., Wu, X., & Liu, R. H. (2002). Antioxidant and antiproliferativeactivities of common fruits. Journal of Agricultural and Food Chemistry, 50,449–454.Tumen, G., Kirimer, N., Ermin, N., & Baser, K. H. C. (1998). The essential oil of Saturejacuneifolia. Planta Medica, 64, 81–83.Ultee, A., Slump, R. A., Steging, G., & Smid, E. J. (2000). Antimicrobial activity ofcarvacrol toward Bacillus cereus on rice. Journal of Food Protection, 63, 620–624.Valero, M., & Salmeron, M. C. (2003). Antibacterial activity of 11 essential oilsagainst Bacillus cereus in tyndallized carrot broth. International Journal of FoodMicrobiology, 85, 73–81.Vardar-Ünlü, G., Candan, F., Sökmen, A., Daferera, D., Polissiou, M., Sökmen, M., et al.(2003). Antimicrobial and antioxidant activity of the essential oil and methanolextracts of Thymus pectinatus Fisch. et Mey. var. pectinatus (Lamiaceae). Journalof Agricultural and Food Chemistry, 51, 63–67.Yamaguchi, F., Ariga, T., Yoshimira, Y., & Nakazawa, H. (2000). Antioxidant andantiglycation of carcinol from Garcinia indica fruit rind. Journal of Agriculturaland Food Chemistry, 48, 180–185.

BROWSE_DETAIL_TAB_REFERENCESAligiannis, N., Kalpoutzakis, E., Mitaku, S., & Chinou, I. B. (2001). Composition andantimicrobial activity of essential oils of two Origanum species. Journal ofAgricultural and Food Chemistry, 49, 4168–4170.Alzoreky, N. S., & Nakahara, K. (2003). Antimicrobial activity of extracts from someedible plants commonly consumed in Asia. International Journal of FoodMicrobiology, 80, 223–230.Aruoma, I. O. (1998). Free radicals, oxidative stress and antioxidants in humanhealth and disease. Journal of the American Oil Chemists Society, 75, 199–212.Azaz, A. D., Kurkcuoglu, M., Satil, F., Baser, H. C., & Tumen, G. (2005). In vitroantimicrobial activity and chemical composition of some Satureja essential oils.Flavour and Fragnance Journal, 20, 587–591.Bagamboula, C. F., Uyttendaele, M., & Debevere, J. (2004). Inhibitory effect of thymeand basil essential oils, carvacrol, thymol, estragol, linalool and p-cymenetowards Shigella sonnei and S. Flexneri. Food Microbiology, 2, 33–42.Baydar, H., Sagdic, O., Ozkan, G., & Karadogan, T. (2004). Antibacterial activity andcomposition of essential oils from Origanum, Thymbra and Satureja species withcommercial importance in Turkey. Food Control, 15, 169–172.Biavati, B., Ozcan, M., & Piccaglia, R. (2004). Composition and antimicrobialproperties of Satureja cuneifolia Ten. and Thymbra sintenisii Bornm. et Aznav.subsp. isaurica P.H. Davis essential oils. Annals of Microbiology, 54, 393–440.Blois, M. S. (1958). Antioxidant determinations by the use of a stable free radical.Nature, 181, 1199–1200.Burt, S. (2004). Essential oils: their antibacterial properties and potentialapplications in foods – a review. International Journal of Food Microbiology, 94,223–253.Burt, S. A. & Reinders, R. D. (2003).Antibacterial activity of selected plant essentialoils against Escherichia coli O157:H7.Letters in Applied Microbiology, 36, 162–167.Decker, E. A., & Welch, B. (1990). Role of ferritin as a lipid oxidation catalyst inmuscle food. Journal of Agricultural and Food Chemistry, 38, 674–677.Dorman, H. J. D., & Hiltunen, R. (2004). Fe (III) reductive and free radical-scavengingproperties of summer savory (Satureja hortensis L.) extract and subfractions.Food Chemistry, 88, 193–199.Eminagaoglu, O., Tepe, B., Yumrutas, O., Akpulat, H. A., Daferera, D., Polissiou, M.,et al. (2007). The in vitro antioxidative properties of the essential oils andmethanol extracts of Satureja spicigera (K. Koch.) Boiss. and Satureja cuneifoliaTen. Food Chemistry, 100, 339–343.Finefrock, A. E., Bush, A. I., & Doraiswamy, P. M. (2003). Current status of metals astherapeutic targets in Alzheimer’s disease. Journal of the American GeriatricsSociety, 51, 1143–1148.Kalemba, D., & Kunicka, A. (2003). Antibacterial and antifungal properties ofessential oils. Current Medicinal Chemistry, 10, 813–829.Koneman, E. W., Allen, S. D., Janda, W. M., Scherckenberger, P. C., & Winn, W. C.(1997). Color Atlas and Textbook of Diagnostic Microbiology. Philadelphia:Lippincott-Raven.Koroch, A. R., Juliani, H. R., & Zygadlo, J. A. (2007). Bioactivity of essential oils andtheir components. In R. G. Berger (Ed.). Flavours and Fragrances (Vol. 5,pp. 87–115). Berlin: Springer Press.Kosar, M., Demirci, B., Demirci, F., & Baser, K. H. C. (2008). Effect of maturation onthe composition and biological activity of the essential oil of a commerciallyimportant Satureja species from Turkey: Satureja cuneifolia Ten. Journal ofAgricultural and Food Chemistry, 56, 2260–2265.Kulisic, T., Radonic, A., Katalinic, V., & Milos, M. (2004). Use of different methods fortesting antioxidative activity of oregano essential oil. Food Chemistry, 85,633–640.Miller, H. E. (1971). A simplified method for the evaluation of antioxidants. Journalof American Oil Chemists’ Society, 48, 91.Miller, N. J., Sampson, J., Candeias, L. P., Bramley, P. M., & Rice-Evans, C. A. (1996).Antioxidant activities of carotenes and xanthophylls. FEBS Letters, 384, 240–242.Milos, M., Radonic, A., Bezic, N., & Dunkic, V. (2001). Localities and seasonalvariations in the chemical composition of essential oils of Satureja montana L.And S. cuneifolia Ten. Flavour Fragrance Journal, 16, 157–160.Molyneux, P. (2004). The use of the stable free radical diphenylpicrylhydrazyl(DPPH) for estimating antioxidant activity. Songklanakarin Journal of Science andTechnology, 26, 211–219.Moreira, M. R., Ponce, A. G., del Valle, C. E., & Roura, S. I. (2005). Inhibitoryparameters of essential oils to reduce a foodborne pathogen. LWT- Food Scienceand Technology, 38, 565–570.Murray, P. R., Baron, E. J., Pfaller, M. A., Tenover, F. C., & Yolke, R. H. (1995). Manual ofClinical Microbiology (6th ed.). Washington, DC: ASM.Prashar, A., Hilli, P., Veness, R. G., & Evans, C. S. (2003). Antimicrobial action ofpalmarosa oil (Cymbopogon martinii) on Saccharomyces cerevisiae.Phytochemistry, 63, 569–575.Rice-Evans, C. A., Miller, N. J., Bolwell, P. G., Bramley, P. M., & Pridham, J. B. (1995).The relative antioxidant activities of plant derived polyphenolic flavonoids. FreeRadical Research, 22, 375–383.Ruberto, G., & Baratta, M. T. (2000). Antioxidant activity of selected essential oilcomponents in two lipid model systems. Food Chemistry, 69, 167–174.Sawa, T., Nakao, M., Akaike, T., Ono, K., & Maeda, H. (1999). Alkylperoxyl radicalscavenging activity of various flavonoids and other phenolic compounds:Implications for the antitumor promoter effect of vegetables. Journal ofAgricultural and Food Chemistry, 47, 397–402.Schuenzel, K. M., & Harrison, M. A. (2002). Microbial antagonists of foodbornepathogens on fresh minimally processed vegetables. Journal of Food Protection,65, 1909–1915.Shahidi, F. (2008). Antioxidants: extraction, identification, application and efficacymeasurement. Electronic Journal of Environmental Agricultural and FoodChemistry, 7, 3255–3261.Shahidi, F. & Wanasundara, P. K. J. P. D. (1992). Phenolic antioxidants. CriticalReviews of Food Science & Nutrition, 32, 67–103.Sibanda, S., Chigwada, G., Poole, M., Gwebu, E. T., Noletto, J. A., Schmidt, J. M., et al.(2004). Composition and bioactivity of the leaf essential oil of Heteropyxisdehniae from Zimbabwe. Journal of Ethnopharmacology, 92, 107–111.Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of total phenolics withphosphomolybdic–phosphotungstic acid reagents. American Journal of Enologyand Viticulture, 16, 144–158.Sivropoulou, A., Papanicolau, E., Nicolaou, C., Kokkini, S., Lanaras, T., & Arsenakis, M.(1996). Antimicrobial and cytotoxic activities of Origanum essential oils. Journalof Agricultural and Food Chemistry, 44, 1202–1205.Skoc´ibušic´ , M., & Bezic´ , N. (2004). Phytochemical analysis and in vitro antimicrobialactivity of two Satureja species essential oils. Phytotherapy Research, 18,967–970.Sun, J., Chu, Y. F., Wu, X., & Liu, R. H. (2002). Antioxidant and antiproliferativeactivities of common fruits. Journal of Agricultural and Food Chemistry, 50,449–454.Tumen, G., Kirimer, N., Ermin, N., & Baser, K. H. C. (1998). The essential oil of Saturejacuneifolia. Planta Medica, 64, 81–83.Ultee, A., Slump, R. A., Steging, G., & Smid, E. J. (2000). Antimicrobial activity ofcarvacrol toward Bacillus cereus on rice. Journal of Food Protection, 63, 620–624.Valero, M., & Salmeron, M. C. (2003). Antibacterial activity of 11 essential oilsagainst Bacillus cereus in tyndallized carrot broth. International Journal of FoodMicrobiology, 85, 73–81.Vardar-Ünlü, G., Candan, F., Sökmen, A., Daferera, D., Polissiou, M., Sökmen, M., et al.(2003). Antimicrobial and antioxidant activity of the essential oil and methanolextracts of Thymus pectinatus Fisch. et Mey. var. pectinatus (Lamiaceae). Journalof Agricultural and Food Chemistry, 51, 63–67.Yamaguchi, F., Ariga, T., Yoshimira, Y., & Nakazawa, H. (2000). Antioxidant andantiglycation of carcinol from Garcinia indica fruit rind. Journal of Agriculturaland Food Chemistry, 48, 180–185.


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