Porównanie działania przeciwdrobnoustrojowego olejków eterycznych z szałwii (Salvia officinalis L.) i oregano (Origanum vulgare L.)

Celem pracy było otrzymanie olejków eterycznych z szałwii i oregano, określenie ich składu chemicznego oraz aktywności przeciwdrobnoustrojowej w stosunku do wybranych szczepów bakterii. Olejki otrzymywano za pomocą destylacji z parą wodną przy użyciu aparatu Derynga. Do oceny aktywności przeciwdrobnoustrojowej olejków wykorzystano oznaczenie minimalnego stężenia hamującego (MIC) oraz minimalnego stężenia bakteriobójczego (MBC) olejków. Oznaczano również strefy zahamowania wzrostu metodą krążkowo-dyfuzyjną. Olejek z oregano charakteryzował się największym udziałem karwakrolu (644,89 mg·cm–3), 1,4-cyneolu (1,36 mg·cm–3) i γ-terpinenu (1,35 mg·cm–3), z kolei olejek z szałwii – kamfory (11,62 mg·cm–3), linalolu (6,82 mg·cm–3), R(+) limonenu (4,03 mg·cm–3) i karwakrolu (2,18 mg·cm–3). Olejek z oregano był bardziej skuteczny w hamowaniu wzrostu drobnoustrojów w porównaniu z olejkiem z szałwii.

In the recent years, many studies on the effectiveness of activity and possibilities of application of different types of herbs have been conducted using: fragments of dried plants, water and alcoholic extracts and essential oils for food. The aim of this study was to obtain essential oils of sage and oregano, to determine their chemical composition and antimicrobial activity against selected strains of bacteria. Essential oils were investigated for activity against Micrococcus sp., Bacillus subtilis ATCC 6633, Tetracoccus sp., Staphylococcus aureus ATTC 25923, Enterococcus faecalis ATCC 29212, Proteus vulgaris 458, Proteus mirabilis 180, Escherichia coli ATCC 25922, Klebsiella pneumoniae 196 and Salmonella enteritidis ATCC 13076. The essential oils were produced by steam distillation using a Deryng apparatus. To evaluate the antimicrobial activity of essential oils used to defi ne a minimal inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of oils. Also determined zones of inhibition by disk-diffusion method. Both of essential oils (sage and oregano) contain the same compounds but in different amounts. Most of the compounds identifi ed in the oils belonged to the group of monoterpenes. Oregano oil characterized by the highest content of carvacrol (644.89 mg·cm–3), 1.4-cineole (1.36 mg·cm–3) and γ-terpinene (1.35 mg·cm–3), while oil of sage – camphor (11.62 mg·cm–3), linalol (6.82 mg·cm–3), R(+) limonene (4.03 mg·cm–3) and carvacrol (2.18 mg·cm–3). MIC values of essential oil of oregano determined for Gram-positive bacteria were comparable with the values assigned to the Gram-negative bacteria. Oregano essential oil was more effective in inhibiting the growth of microorganisms as compared to the essential oil of sage because all the microorganisms were sensitive to its effects. This was also confi rmed by the diskdiffusion method, which was obtained three times more zone of microorganisms inhibition by the action oil of oregano. The size of the zones of growth inhibition of sage essential oil contained in the range from 6.9 (Bacillus subtilis ATCC 6633) to 8.8 mm (Micrococcus sp.). For essential oil of oregano zones of inhibition were at least three times – the smallest diameter of growth inhibition was determined for strain Enterococcus faecalis ATCC 29212 (17.6 mm) and the highest (42.8 mm) – for bacteria Tetracoccus sp. It can be concluded that the essential oil of oregano is a source of active substances which inhibits the growth and development of selected strains of bacteria.