Disinfectant properties of essential oils from Salvia officinalis L. cultivated in Tunisia

作者：Bouaziz Mohamed; Yangui Thabet; Sayadi Sami; Dhouib Abdelhafidh^*

来源：Food and Chemical Toxicology, 2009, 47(11): 2755-2760.

DOI：10.1016/j.fct.2009.08.005

• Airborne microbes
• Antimicrobial
• Antioxidant
• Disinfectant
• Essential oils
• Salvia officinalis
• Vapour activity

The essential oils were obtained by hydro-distillation of the aerial part of Salvia officinalis L cultivated in Sfax gardens, Tunisia. The obtained oils were analyzed by gas chromatography-mass spectrometry (GC-MS) and 44 compounds were identified. Strong bactericidal and fungicidal effects were shown using the NCCLS broth dilution, EN 1275 and EN 1276 standard methods. The minimal cidal concentrations (MCCs) values ranged from 0.031 to 0.25 mu L mL(-1). The essential oils concentrations of 0.5% and 11% (v/v) resulted in a reduction in viability higher than 5 and 4 log units per mL for the standard bacteria and fungi, respectively, within a contact time of 5 min. Using an air sampler and an aroma dispenser, vaporisation of 0.25 mL m(-3) of S. officinalis essential oils resulted in (72%, 73% and 70%) and (54%, 55% and 55%) reduction of the total microbial count and the total count of yeasts and moulds, after a residence time of I h, 6 h and 24 h in a selected testing room, respectively. S. officinalis essential oils showed a potent vapour activity against a panel of bacteria, yeasts and fungi. This supported their use as a natural eco-friendly disinfectant to manage airborne microbes.

• 出版日期2009-11