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

1, 2, 1, 2, 2, 2

  1. 1Department of Forest Industrial Engineering, Faculty of Forestry, Kastamonu University, TURKEY.
  2. 2Department of Forest Engineering, Faculty of Forestry, Kastamonu University, TURKEY.

CORRESPONDENCE

Osman Emre Özkan

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

oeozkan@kastamonu.edu.tr

Volume 51, Issue 3s1 (Supplement) · pp. s205-s208 · 2017 · DOI: 10.5530/ijper.51.3s.13

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.

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    Özkan, O. E., Güney, K., Gür, M., Pattabanoğlu, E. S., Babat, E., & Khalifa, M. M. (2017). Essential Oil of Oregano and Savory; Chemical Composition and Antimicrobial Activity. Indian Journal of Pharmaceutical Education and Research, 51(3s1), s205-s208. https://doi.org/10.5530/ijper.51.3s.13

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    © 2017 Author(s)

    This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. CC BY 4.0