Bactericidal and Antioxidant Activity of Essential Oils from Myristica fragrans Houtt and Salvia microphylla H.B.K

This study chemically characterizes and evaluates the bactericidal and antioxidant activities of essential oils from Myristica fragrans and Salvia microphylla. The essential oils were obtained by steam distillation and were subsequently subjected to analysis by GC–MS and GC. The agar diffusion test was employed to evaluate the bactericidal activity, while the 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) and β‐carotene/linoleic acid tests were used to determine the antioxidant activity. Terpin‐4‐ol (14.95%), sabinene (13.07%) and γ‐terpinene (11.22%) were found to be the major constituents in the essential oil of M. fragrans by gas chromatography, whereas (E)‐caryophyllene (15.35%), α‐eudesmol (14.06%), β‐eudesmol (8.74%) and γ‐eudesmol (7.64%) were encountered in the essential oil of S. microphylla. Both essential oils showed bactericidal activity, with the essential oil of S. microphylla being more efficient. The antioxidant activity of the essential oils from M. fragrans and S. microphylla were demonstrated by the β‐carotene/linoleic acid test, with IC50 976 and IC50 770 μg/mL, respectively.