title: Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation.
abstract: Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were also studied using GC-MS analysis. The same components with negligible differences in their quantities were found in the extracted essential oils using the two methods outlined above. Overall, to reduce the extraction time, MAHD can be applied at higher microwave levels without any compromise in the antibacterial properties of the essential oils extracted.
authors.affiliation: Department of Food Science, Engineering and Technology, University of Tehran , Karaj , Iran.
authors.forename: Shila
authors.initials: S
authors.lastname: Rezvanpanah
authors.forename: Karamatollah
authors.initials: K
authors.lastname: Rezaei
authors.forename: Mohammad-Taghi
authors.initials: MT
authors.lastname: Golmakani
authors.forename: Seyyed Hadi
authors.initials: SH
authors.lastname: Razavi
keywords: Carvacrol; Flavor and fragrance; Medicinal plant/herb; Pathogens; Scanning electron microscopy (SEM); Summer savory
references.citation: J Appl Microbiol. 2003;94(2):240-7
references.pmid: 12534815
references.citation: J Chromatogr A. 2004 Jul 23;1043(2):323-7
references.pmid: 15330107
references.citation: Food Chem. 2008 Aug 15;109(4):925-30
references.pmid: 26050009
references.citation: J Appl Microbiol. 2001 Sep;91(3):453-62
references.pmid: 11556910
references.citation: Food Microbiol. 2008 Feb;25(1):120-7
references.pmid: 17993385
references.citation: J Food Prot. 1989 Sep;52(9):665-667
references.pmid: 31003289
references.citation: Braz J Microbiol. 2010 Oct;41(4):1086-92
references.pmid: 24031591
references.citation: J Appl Microbiol. 1999 Jun;86(6):985-90
references.pmid: 10438227
references.citation: J Agric Food Chem. 2001 Sep;49(9):4168-70
references.pmid: 11559104
references.citation: Int J Food Microbiol. 2004 Aug 1;94(3):223-53
references.pmid: 15246235
references.citation: Food Microbiol. 2008 Feb;25(1):207-11
references.pmid: 17993397
references.citation: Int J Food Microbiol. 2001 Aug 5;67(3):187-95
references.pmid: 11518428