Article · Volume 51, Issue 3S1 · pp. s205–s208

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

Osman Emre Özkan¹, 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.

Keywords: Oregano; Savory; Essential Oil; GC-MS; Antimicrobial Activity

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