Chemical Composition,Olfactory Evaluation and Antioxidant Effects of the Essential Oil of Satureja Montana L

Abstract

The composition of an essential oil of savory (Satureja montana L.) from Slovenia was determined by GC/FID and GC-MS; the major components were carvacrol (41.5%), p-cymene (11.0%), thymol (8.6%), γ-terpinene (6.2%) and β-caryophyllene (4.1%). Using olfactory evaluations of the oil, a characteristic odor with strong carvacrol and thymol-notes was found.

Savory oil was capable of antiradical activity with respect to the DPPH, hydroxyl (OH•), and superoxide radicals. The concentrations sufficient for 50% neutralization (IC₅₀) of the respective radicals were 18.7 μg/mL for DPPH and 0.0067 μg/mL for OH•. The neutralization of the superoxide radical at a concentration of 50 μg/mL was by 78.8%. The antiradical activity of savory oil with regard to the DPPH and OH• radicals was substantially greater than that of its major phenolic components, carvacrol and thymol. Savory essential oil demonstrated antioxidant activity in a model system comprised of linoleic acid emulsion, inhibiting at a concentration of 0.01% the conjugated dienes formation by 64.5% and the generation of linoleic acid secondary oxidized products by 73.3%.