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Published on:July 2017
Indian Journal of Pharmaceutical Education and Research, 2017; 51(3s):s205-s208
Original Article | doi:10.5530/ijper.51.3s.13

Essential Oil of Oregano and Savory; Chemical Composition and Antimicrobial Activity


Authors and affiliation (s):

Osman Emre Özkan*1, Kerim Güney2, Mahmut Gür1, Esma Sena Pattabanoğlu2, Erkan Babat2, Moustafa Milad Khalifa2

1Department of Forest Industrial Engineering, Faculty of Forestry, Kastamonu University, TURKEY.

2Department of Forest Engineering, Faculty of Forestry, Kastamonu University, TURKEY.

Abstract:

The essential oils of oregano (Origanum vulgare ssp. hirtum) and savory (Satureja thymbra) plants were obtained through steam distillation method. The chemical compositions of their essential oils were analyzed via GC-MS technique. Furthermore, their antimicrobial activities were studied by using minimum inhibitory concentration (MIC) method. Their chemical composition was found as carvacrol (63.97%), p-cymene (12.63%) and linalool (3.67%) in oregano essential oil as major compounds and also, as carvacrol (42.7%), o-cymene (17.98%), linalool (9.65%), caryophyllene oxide (5.25%) and γ-terpinene (4.22%) in savory essential oil as major compounds. As a result, it can be said that that oregano and savory essential oil may be useful in the medicinal application and food industry as a preservative against harmful microorganisms.

Key words: Oregano, Savory, Essential Oil, GC-MS, Antimicrobial Activity.

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