Antimicrobial, antioxidative, superoxide anion radical scavenging and anti tyrosinase properties of Satureja sahendica Bornm. and Satureja hortensis L. essential oils

In the present study, the antimicrobial properties of Satureja sahendica Bornm. and summer savory (Satureja hortensis L.) essential oils were studied. The bacterial strains sensitive to the oils were in Candida albicans> E. coli> S. aureus> P. aeruginosa order. Minimum inhibitory and bactericidal concentrations were observed in the range of 0.5-10mg/ml. Total phenolics of S. sahendica and the S. hortensis were 170.5±8.53 and 47.25±2.14 µg Gallic acid equivalent per mg sample. Antioxidative property of the oils was carried out using DPPH free radical scavenging and beta-carotene bleaching tests and the results were compared with the standard synthetic antioxidants. Lipid peroxidation inhibitions were comparable to or higher than the synthetic antioxidants. The concentrations from S. sahendica and S. hortensis oils required for 50% free radical scavenging (IC50) were 6.25 and 5.82 μg/ml respectively. Ferric-reducing antioxidant power (FRAP) of S. sahendica oil was greater than that of the S. hortensis oil. The superoxide anion radical scavenging activities of S. sahendica and S. hortensis oils were 55.28%±1.16 and 21.81%±2.46 at 15µg/ml oil with an IC50 of 9.4 and 101.2 µg respectively. Tyrosinase activity of one µg S. sahendica oil was 47.88±%1.33 while that of the S. hortensis oil at 15 µg level was 15.35%±2.9. In conclusion, the results from biological properties of Satureja sahendica are indicative of its potentials for food and drug industries applications.