The aim of this study was to investigate the chemical composition, antioxidant and antimicrobial activities of the essential oil of Salvia hypargeia from Turkey. According to the results of GC-EIMS analysis, the major compounds of the oil were determined as Ot-pinene (15.9 %), ß-pinene (22.3 %), pulegone (13.5 %) and ß-ylangene (17.8 %). Essential oil could not show radical scavenging effect in DPPH system. On the other hand, inhibition capacity of the essential oil against linoleic acid oxidation was measured as 21.0 %. In the case of antimicrobial activity, the most sensitive microorganism was B. subtilis which has the lowest MIC value (35.80 µg/ml). This is followed by S. aureus and C. diphteriae (8.45 and 14.20 µg/ml, respectively).
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Ataş et al. (2011) studied this question.
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