Güllüce M, Sökmen M, Daferera D, Ağar G, Ozkan H, Kartal N, Polissiou M, Sökmen A, Sahin F
Department of Biology, Faculty of Art and Science, Ataturk University, Erzurum 25240, Turkey.
J Agric Food Chem. 2003 Jul 2;51(14):3958-65. doi: 10.1021/jf0340308.
The present study was designated to evaluate the antimicrobial and antioxidant activities of the essential oil, obtained by using a Clevenger distillation apparatus, water soluble (polar) and water insoluble (nonpolar) subfractions of the methanol extracts from aerial parts of Satureja hortensis L. plants, and methanol extract from calli established from the seeds using Gamborg's B5 basal media supplemented with indole-3-butyric acid (1.0 ppm), 6-benzylaminopurine (N(6)-benzyladenine) (1.0 ppm), and sucrose (2.5%). The antimicrobial test results showed that the essential oil of S. hortensis had great potential antimicrobial activities against all 23 bacteria and 15 fungi and yeast species tested. In contrast, the methanol extract from callus cultures and water soluble subfraction of the methanol extract did not show antimicrobial activities, but the nonpolar subfraction had antibacterial activity against only five out of 23 bacterial species, which were Bacillus subtilis, Enterococcus fecalis, Pseudomonas aeruginosa, Salmonella enteritidis, and Streptococcus pyogenes. Antioxidant studies suggested that the polar subfractions of the methanol extract of intact plant and methanol extract of callus cultures were able to reduce the stable free radical 2,2-diphenyl-1-picrylhydrazyl to the yellow-colored diphenylpicrylhydrazine. In this assay, the strongest effect was observed for the tissue culture extract, with an IC(50) value of 23.76 +/- 0.80 microgram/mL, which could be compared with the synthetic antioxidant agent butylated hydroxytoluene. On the other hand, linoleic acid oxidation was 95% inhibited in the presence of the essential oil while the inhibition was 90% with the chloroform subfraction of the intact plant. The chemical composition of a hydrodistilled essential oil of S. hortensis was analyzed by gas chromatography (GC)/flame ionization detection (FID) and a GC-mass spectrometry system. A total 22 constituents representing 99.9% of the essential oil were identified by GC-FID analaysis. Thymol (29.0%), carvacrol (26.5%), gamma-terpinene (22.6%), and p-cymene (9.3%) were the main components.
本研究旨在评估通过克莱文杰蒸馏装置获得的香薄荷（Satureja hortensis L.）地上部分甲醇提取物的精油、水溶性（极性）和水不溶性（非极性）亚组分以及使用添加了吲哚 - 3 - 丁酸（1.0 ppm）、6 - 苄基腺嘌呤（N(6)-苄基腺嘌呤）（1.0 ppm）和蔗糖（2.5%）的甘博格B5基础培养基从种子建立的愈伤组织的甲醇提取物的抗菌和抗氧化活性。抗菌测试结果表明，香薄荷精油对所有测试的23种细菌以及15种真菌和酵母具有很强的潜在抗菌活性。相比之下，愈伤组织培养物的甲醇提取物和甲醇提取物的水溶性亚组分没有显示出抗菌活性，但非极性亚组分仅对23种细菌中的5种具有抗菌活性，这5种细菌分别是枯草芽孢杆菌、粪肠球菌、铜绿假单胞菌、肠炎沙门氏菌和化脓性链球菌。抗氧化研究表明，完整植物甲醇提取物的极性亚组分和愈伤组织培养物的甲醇提取物能够将稳定的自由基2,2 - 二苯基 - 1 - 苦基肼还原为黄色的二苯基苦基肼。在该测定中，组织培养提取物的效果最强，IC(50)值为23.76 +/- 0.80微克/毫升，可与合成抗氧化剂丁基羟基甲苯相媲美。另一方面，在精油存在的情况下，亚油酸氧化受到95%的抑制，而完整植物的氯仿亚组分的抑制率为90%。通过气相色谱（GC）/火焰离子化检测（FID）和GC - 质谱系统分析了水蒸馏得到的香薄荷精油的化学成分。通过GC - FID分析鉴定出总共22种成分，占精油的99.9%。百里香酚（29.0%）、香芹酚（26.5%）、γ - 萜品烯（22.6%）和对伞花烃（9.3%）是主要成分。
