LJUBIŠA ŠARIC¹*, IVANA CABARKAPA¹, BOJANA ŠARIC¹, DRAGANA PLAVŠIC¹, JOVANKA LEVIC¹, SAVA PAVKOV², BOJANA KOKIC¹
*Corresponding author
University of Novi Sad, Institute of Food Technology, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
2Institute for Medicinal Plant Research „Dr. Josif Pancic“, Tadeuša Košcuška 1, Belgrade, 11000, Serbia

Abstract

The aim of this work was to determine chemical composition and antimicrobial properties of essential oils of Rosmarinus officinalis L., Salvia officinalis L, Lavandula angustifolia L. and Mentha piperita L. originated from Serbia. The main components of rosemary essential oil were camphor (17.66 %), 1,8 cineole (16.11 %), verbenone (13.84 %), α-pinene (12.45 %) and borneol (9.22 %). Sage essential oil contained 28.64 % of camphor 21.90 % of 1,8 cineole and 19.92 % of α- thujone (16.92 %). Camphor (17.14 %), 1,8 cineole (12.74 %) and linalyl acetate (9.62 %) were the most abundant compounds of lavander essential oil. Concentrations of menthol and menthone as the main compounds of mint essential oil were 38.82 % and 26.12 %, respectively. All essential oils showed antimicrobial activity against all tested bacteria in the MIC range of 0.16 – 5.00 mg/ml and MBC range of 0.63 – 5.00 mg/ml.

INTRODUCTION

Increased demand for natural and safe food, without chemical preservatives, provokes many researches to investigate the antimicrobial effects of natural compounds. Aromatic plants are generally considered as the most important source of natural antimicrobial agents (3). Numerous studies have confirmed the antimicrobial activity of essential oils (EOs) in model food systems as well as in real food (24), including the EOs of Rosmarinus officinalis L., Salvia officinalis L, Lavandula angustifolia L. and Mentha piperita L. (10, 17, 19, 29). Rosemary (Rosmarinus officinalis L.) is an evergreen shrub originated in the Mediterranean area. Nowadays it is cultivated almost everywhere in the world, primarly for its aromatic leaves. Rosemary is often widely used as a common household spice, and also as a fragrant aromatic flavoring agent in several commercially available products, such as vegetables, prepared meats, baked goods, etc. (25). Althought sage (Salvia officinalis L.) could be found near the cost of Mediterranean sea as an autochtonous plant it is also cultivated in many countries.The extracts and EOs of sage are used as spices and for healin ...