Damjanović-Vratnica B., Đakov T., Šuković D., Damjanović J. (2011): Antimicrobial effect of essential oil isolated from Eucalyptus globulus Labill. from Montenegro. Czech J. Food Sci., 29: 277-284.Chemical composition of the essential oil of Eucalyptus globulus Labill., grown in Montenegro, was analysed by gas chromatography-mass spectrometry and its antimicrobial activity was evaluated against 17 microorganisms, including food poisoning and spoilage bacteria and human pathogens.The Eucalyptus essential oil yield was 1.8% (w/w) on the fresh weight basis, whereas the analysis resulted in the identification of a total of 11 constituents, 1.8 cineole (85.8%), α-pinene (7.2%), and β-myrcene (1.5%) being the main components. Other compounds identified in the oil were β-pinene, limonene, α-phellandrene, γ-terpinene, linalool, pinocarveol, terpinen-4-ol, and α-terpineol. The results of the antimicrobial activity tests revealed that the essential oil of E. globulus has rather a strong antimicrobial activity, especially against Streptococcus pyogenes, Escherichia coli, Candida albicans, Staphylococcus aureus, acinetobacter baumannii, and klebsiella pneumoniae. Minimum inhibitory concentration revealed the lowest activity against Pseudomonas aeruginosa and Salmonela infantis (3.13 mg/ml) while the highest activity was against S. aureus, E. coli, and S. pyogenes (0.09 mg/ml).

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Effect of vegetation cycle on phytochemical composition of the essential oil obtained from the aerial parts of wild-growing winter savory (Satureja montana L.) from Montenegro was analysed by GC-MS and its antibacterial activity tested at different oil concentrations. A total of 36 and 34 constituents were identified in the hydrodistilled oil obtained from herb before flowering and during flowering stage, with major components: thymol (37,36% and 27,68%), carvacrol (15,47% and 4,40%), γ-terpinene (11,75% and 8.66%) and p-cymene (7,86% and 31, 37%), respectively. The gained results revealed that essential oil of S. montana has rather significant antibacterial activity against chosen bacteria Staphylococcus aureus, Escherichia coli and Bacillus subtilis. Also, it was found that vegetation cycle affects the chemical composition and antibacterial activity of savory essential oil. Essential oil gained prior to herb flowering period showed stronger antibacterial activity in comparison with the oil gained during herb flowering

In order to make chemical characterization of two Origanum vulgare L. subspecies in Montenegro, the essential oils of five wild growing populations were analyzed. Among 67 oil constituents, in O. vulgare subsp. hirtum dominant one was oxygenated monoterpene carvacrol (74.3%), while in O. vulgare subsp. vulgare prevailed sesquiterpene hydrocarbons: germacrene D (15.4-27.9%) and β-caryophyllene (7.7-14.6%), and among oxygenated monoterpenes: α-terpineol (4.8-17.8%), linalyl acetate (0.5-9.6%), linalool (3.0-8.8%), thymol (0.2-8.3), terpinene 4-ol (1.5-8.3%). Several of the main essential oil constituents appeared to be highly intercorrelated. Strong positive correlations (r > 0.70; P < 0.01) were observed between α-terpineol and linalyl acetate, αterpineol and thymol, linalyl acetate and thymol, γ-terpenene and carvacrol, (E)-β-ocimene and β-bisabolene, while strong negative correlations (r <-0.70; P < 0.01) were evidenced between γ-terpenene and β-caryophyllene, γ-terpenene and germacrene D, p-cymene and germacrene D. Multivariate analyses allowed the grouping of the populations into three distinct chemotypes. Population P5 (Origanum vulgare subsp. hirtum) was distinguished from O. vulgare subsp. vulgare populations by predominance of carvacrol, while within the typical subspecies the population P1 (Boljevići) separated from P2 (Radovče), P3 (Lipovo) and P4 (Grahovo) by high oil levels of α-terpineol, linalyl-acetate and thymol.

Article Highlights• Supercritical CO 2 extraction of Satureja montana was carried out with different pretreated matrices • GC/FID analysis of extracts -dominant compound thymol was provided • Gland physical disruption by fast decompression provides the highest content of thymol and carvacrol • Extracts showed rather significant antimicrobial activity, similar to essential oil Abstract The effect of matrix pretreatment of winter savory (Satureja montana L.) on the supercritical CO 2 (SC-CO 2 ) extraction yield, composition and antimicrobial activity of extracts and essential oil (EO) was investigated. The herb matrix was submitted to conventional mechanical grinding, physical disruption by fast decompression of supercritical and subcritical CO 2 , and physical disruption by mechanical compression. The analyses of the essential oil obtained by SC-CO 2 extraction and hydrodistillation were done by GC/FID method. The major compounds in winter savory EO obtained by SC-CO 2 extraction and hydrodistillation were: thymol (30.4-35.4 and 35.3%), carvacrol (11.5-14.1 and 14.1%), γ-terpinene (10.2-11.4 and 9.1%) and p-cymene (8.3-10.1 and 8.6%), respectively. The attained results revealed that physical disruption of essential oils glands by fast CO 2 decompression in supercritical region (FDS) achieved the highest essential oil yield as well as the highest content of thymol, carvacrol and thymoquinone. Antimicrobial activity of obtained winter savory SC-CO 2 extracts was the same (FDS) or weaker compared to essential oil obtained by hydrodistillation.