Evaluation of the chemical composition and antimicrobial activity of summer savory (Satureja hortensis L.) essential oil

Abstract

The chemical composition of summer savory (Satureja hortensis L.) essential oil was determined by GC/MS analysis. The main components of summer savory essential oil were represented by carvacrol (63.71%), γ-terpinene (20.47%), and p-cymene (5.08%). The main groups of compounds were represented mainly by aromatic oxygen derivatives (65.16%), and on the other hand, the participation of sesquiterpene oxygen derivatives (0.31%) was the lowest. The most significant antibacterial activity was determined against Gram-negative bacteria Proteus vulgaris (35.0 mm) and Escherichia coli (20.0 mm), and the Gram-positive Bacillus subtilis with zone of inhibition - 29.0 mm.