Chemical constituents and in vitro antistaphylococcal activities of endemic Salvia cedronella and S. fruticosa naturally distributed in Denizli (Turkey)

The genus Salvia (sage) is an important genus of the Lamiaceae family and comprises about 900 species, widespread throughout the world. Some members of this genus are also cultivated to use as flavouring agents in perfumery, cosmetics as well as food. There are about 90 species of Salvia in the Turkish flora, of which 45 are endemic [1]. The species of Salvia, known as ''adacayi'' in Anatolia, are used as antiseptics, stimulants, diuretics and for wound healing in Turkish folk medicine and for herbal teas and food flavoring [2].

The essential oils isolated from S. cedronella and S. fruticosa were determined by GC/MS and 32 and 27 constituents were identified, respectively. The results show that major constituents of S. cedronella and S. fruticosa oils were α-pinene (16.1 and 18.9%), eucalyptol (15.3 and 20.1%), camphor (6.6 and 10.0%), α-thujene (8.7 and 6.8%) and borneol (5.2 and 8.3%), respectively. In vitro antibacterial activities of crude extracts were tested against Staphylococcus aureus ATCC 25923 and Cowan liyofili by broth microdilution method. S. aureus was found more sensitive microorganism than C. liyofili to essential oil of S. cedronella and S. fruticosa (having MIC values from 80 to 120µg/ml). In conclusion, the results indicate that the oils of S. cedronella and S. fruticosa have the capacity to inhibit the growth of pathogenic microorganisms. Therefore they could be suitable for using as antimicrobial agents in the food industry.

References: [1] Gunerş, A. et al. (2000) Flora of Turkey and the East Aegean Islands (Vol. 11).

[2] Newall, C.A. et al. (1996) Herbal Medicines. A Guide for Health Care Professionals. London: The Pharmaceutical Press.