Comparison of Chemical Composition and Antimicrobial Activity of<i>Salvia fruticosa</i>Mill. and<i>S. aramiensis</i>Rech. Fill. (Lamiaceae)

Bahadirli, Nadire Pelin

doi:10.1080/0972060x.2022.2110388

Cited by 5 publications

(2 citation statements)

References 55 publications

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“…thomasii oils were eucalyptol (26) (40.2 to 60.9%), camphor (41) (1.9 to 14.9%), and α-pinene (10) (3.6 to 5%). Those data confirm the ones available in literature on the genus Salvia, which show eucalyptol to be usually the most abundant compound [21,22]. Like for S. cuneifolia, none of the phytochemicals positively correlated to the biological activities were found as abundant in the two oils, and that could explain the limited phytotoxic effects of those oils.…”

Section: Pearsosupporting

confidence: 88%

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species

et al. 2023

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Essential oils produced by plants, and their components, could be sources of new natural herbicidal compounds. Thirteen oils extracted from six wild Lamiaceae species (namely Clinopodium suaveolens (Sm.) Kuntze, Satureja montana L. subsp. montana, Thymbra capitata (L.) Cav., Salvia fruticosa Mill. subsp. thomasii (Lacaita) Brullo, Guglielmo, Pavone & Terrasi, Satureja cuneifolia Ten., and Thymus spinulosus Ten.) from South Italy were tested in vitro for the phytotoxic activity to cress and branched broomrape seeds, tomato radicles, and lambsquarters leaf disks. Moreover, the possible correlation between oil composition and biological activity was evaluated. One of the oils from T. capitata inhibited cress germination by 96.4% at the lowest tested concentration (100 ppm) and reduced both chlorophyll and carotenoid content in lambsquarters leaf disks by around 50%. Some oils, particularly those from T. spinulosus, inhibited tomato radicle elongation by 85% at 1000 ppm. Many oils inhibited broomrape seed germination up to 100% when tested in solution at 1000 ppm or released as vapors. Among the oil components, α-terpinene, p-cymene, β-cis-ocimene, cis-sabinene hydrate, carvacrol methyl ether, and thymol were mostly correlated to the inhibition of cress seeds germination and tomato radicle elongation. The presence of thymol and p-cymene was also correlated to the inhibition of broomrape seed germination. Some of the tested essential oils or their components could have potential as pre-emergence herbicides and could be useful in the development of new weed control strategies.

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Section: Pearsosupporting

confidence: 88%

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species

et al. 2023

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“…These authors reported an antibacterial activity against S. aureus (MIC = 2.5 mg/mL). Another study showed that Salvia fruticose essential oil containing eucalyptol (29.04%) and camphor (21.32%) as major compounds has an efficient antibacterial activity against S. aureus , B. subtilis , and E. coli , and stipulated MIC values ranging from 56.2 to 146 μg/mL for all pathogens [ 49 ]. The mathematical regression model for expressing the response is mentioned as follows: MIC of S. aureus (µg/mL) = 168.4 × A + 195.9 × B + 161 × C − 591.5 × AB − 373.3 × AC − 402.2 × BC − 92.1 × ABC.…”

Section: Resultsmentioning

confidence: 99%

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

Akermi,

Chaari,

Elhadef

et al. 2024

Foods

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During the last few decades, there has existed an increased interest in and considerable consumer preference towards using natural and safe compounds derived from medicinal plants as alternatives to synthetic preservatives to combat microbial pathogenicity. In this regard, the present study investigated the possible synergistic interactions of the anti-foodborne bacterial capacity of linalool (L), eucalyptol (E), and camphor (C). The antibacterial synergistic effect was determined against Staphylococcus aureus, Listeria monocytogenes, Salmonella enterica Typhimurium, and Escherichia coli. The optimal predicted mixture showed the highest antibacterial activity at 33.5%, 33.2%, and 33.4% of L, E, and C, respectively. Molecular docking simulations displayed that the studied monoterpenes have effective antibacterial inhibitory effects by impeding specific virulence factors such as sortase A, listeriolysin O, L, D-Transpeptidase, and polyphosphate kinase. The selected triple combination of L, E, and C was applied as a natural preservative in minced chicken breast meat. In this regard, 1 MIC (16 µg/mL), 1.5 MIC (24 µg/mL), and 2 MIC (32 µg/mL) of L. monocytogenes were used, and the microbiological, physicochemical, and sensory analyses were monitored for 14 days of storage at 4 °C. The L/E/C mixture at different levels could delay lipid and protein oxidation, inhibit the microorganisms, and maintain the sensory attributes. Additionally, by using chemometric tools, strong connections between physicochemical properties, microbiological parameters, and organoleptic attributes were established. Concisely, this research confers the importance of the use of blended monoterpenes and highlights their antibacterial mode of action, effectiveness, and synergistic effects as a powerful and safe bio-preservative formulation in chicken meat products.

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Artificial hybridization in the Salvia genus (S. aramiensis Rech. Fil., S. fruticosa Mill. and S. officinalis L.) for herbal tea production, determination of some morphologic and quality properties of chosen hybrids

Bahadirli,

Ayanoglu

2024

Scientia Horticulturae

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Comparison of Chemical Composition and Antimicrobial Activity ofSalvia fruticosaMill. andS. aramiensisRech. Fill. (Lamiaceae)

Cited by 5 publications

References 55 publications

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species

Phytotoxic Effects of Essential Oils from Six Lamiaceae Species

Disclosing the Functional Potency of Three Oxygenated Monoterpenes in Combating Microbial Pathogenesis: From Targeting Virulence Factors to Chicken Meat Preservation

Artificial hybridization in the Salvia genus (S. aramiensis Rech. Fil., S. fruticosa Mill. and S. officinalis L.) for herbal tea production, determination of some morphologic and quality properties of chosen hybrids

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