Research Unit of Food Technology, National Institute of Biological Resources (INRB, I.P./INIA), Quinta do Marquês, Avenida da República, Nova Oeiras, 2784-505 Oeiras, Portugal.
J Sci Food Agric. 2011 Jul;91(9):1554-60. doi: 10.1002/jsfa.4347. Epub 2011 Mar 28.
This study aimed to evaluate the antioxidant and antimicrobial activity of extracts (aqueous, ethanolic and essential oil) from Satureja montana and to characterise the chemical composition of its essential oil.
Satureja montana L. essential oil had relatively high antimicrobial activities against the seven species of bacteria tested. In contrast, aqueous extracts did not reveal antibacterial activity, and the ethanol extract was not effective against Salmonella typhimurium. The major volatile constituents of the essential oil were carvacrol (306 g L(-1)), thymol (141 g L(-1)), and carvacrol methyl ether (63 g L(-1)). The strongest antioxidant capacity was obtained with the hot water extracts of S. montana, whereas the plant essential oil revealed the highest phenolic content.
The findings indicate that the bioactive extracts of S. montana have strong potential for use as natural antimicrobials and antioxidants in the preservation of processed food.
本研究旨在评估山荆芥（Satureja montana）提取物（水提物、醇提物和精油）的抗氧化和抗菌活性，并对其精油的化学成分进行表征。
山荆芥精油对所测试的七种细菌具有相对较高的抗菌活性。相比之下，水提物没有显示出抗菌活性，而乙醇提取物对鼠伤寒沙门氏菌无效。精油的主要挥发性成分是香芹酚（306 g/L）、百里酚（141 g/L）和香芹酚甲醚（63 g/L）。山荆芥热水提取物具有最强的抗氧化能力，而植物精油则具有最高的酚类含量。
研究结果表明，山荆芥的生物活性提取物具有作为天然抗菌剂和抗氧化剂用于加工食品保鲜的巨大潜力。
