Antibacterial activity of Savory (Satureja hortensis) extract against pure culture strains of spp. and Staphylococcus aureus

The paper presents the results of a study of the antibacterial activity of supercritical carbon dioxide extract of the aboveground part of Savory (Satureja hortensis) against Escherichia coli, Salmonella spp. and Staphylococcus aureus bacteria.
To study the antibacterial properties of Savory extract (Satureja hortensis) against infections caused by Staphylococcus aureus, Escherichia coli and Salmonella spp.
In the course of the experiment, Savory extract obtained by supercritical carbon dioxide extraction was studied for antimicrobial activity against these bacteria. The component composition of the extract was determined by chromatography–mass spectrometry. To determine the antibacterial activity, we used the method of dilution in a liquid medium with subsequent measurement of the growth of the suspension culture biomass. The activity of the extract was compared with certified drugs included in the protocols for the treatment of bacterial infections. DMSO and potassium phosphate buffer were used as a negative control.
The studies showed that the extract exhibits high antibacterial activity against all the studied bacterial strains and has a direct positive correlation with its concentration. Chromatographic mass‐spectrometry analysis showed that the extract of garden Savory contains 28 substances, the main ones being thymol (30.51 %), gamma‐terpinene (15.27 %), para‐ cymene (14.25 %) and Carvacrol (9.18 %), which both individually and in combination could exhibit antibacterial activity.
Supercritical carbon dioxide extract exhibits pronounced antimicrobial activity against reference strains of S. aureus, Escherichia coli and Salmonella spp.

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