Arbuscular mycorrhizal symbiosis increases the content of volatile terpenes and plant performance in Satureja macrostema (Benth. ) Briq / La simbiosis micorrícica arbuscular aumenta el contenido de terpenos volátiles y el rendimiento vegetal en Satureja macrostema (Benth.) Briq

We studied the effect of Rhizophagus irregularis on plant performance and volatile terpenes content of the Mexican native medicinal plant Satureja macrostema (Benth.) Briq. (Lamiaceae) in greenhouse conditions. The growth parameters considered in this research and the composition of volatile components were quantified monthly in mycorrhizal and non-mycorrhizal plants. The essential oil was collected from aerial parts and analyzed by gas chromatography-mass spectrometry. Colonization by R. irregularis significantly increased biomass, shoot and root length, and the amount of volatile terpenes. The more concentrated volatile terpenes were limonene, β- linalool, menthone, pulegone, and verbenol acetate. It is concluded that the use of R. irregularis allows optimal growth of S. macrostema plants in low fertility soils and increased production of the main components of the essential oil.

El efecto de Rhizophagus irregularis sobre el rendimiento vegetal y la producción de los terpenos volátiles de Satureja macrostema (Benth.) Briq. (Lamiaceae), una planta medicinal nativa mexicana, fue estudiado en condiciones de invernadero. Los parámetros de crecimiento considerados en esta investigación y los componentes volátiles, fueron cuantificados mensualmente en plantas con y sin micorrizas. El aceite esencial fue colectado de la parte aérea y fue analizado por técnicas de cromatografía de gases-espectrometría de masas. La colonización de R. irregularis aumentó significativamente la biomasa, longitud de tallo y raíz, y la cantidad de terpenos volátiles. Los terpenos volátiles mayoritarios fueron limoneno, β-linalol, mentona, pulegona y acetato de verbenol. Se concluye que el uso de R. irregularis permitió un óptimo crecimiento de las plantas de S. macrostema en suelos de baja fertilidad, con un aumento de los componentes principales del aceite esencial.

Antibacterial properties and chemical characterization of the essential oils from summer savory extracted by microwave-assisted hydrodistillation

Antibacterial properties and chemical characterization of the essential oils from summer savory (Satureja hortensis) extracted by microwave-assisted hydrodistillation (MAHD) were compared with those of the essential oils extracted using the traditional hydrodistillation (HD) method. While MAHD at 660 W required half as much time as HD needed, similar antibacterial efficacies were found from the essential oils obtained by the two extraction methods on two food pathogens (Staphylococcus aureus, a gram positive bacterium, and Escherchia coli, a gram negative bacterium). Also, as it was the case with the essential oils extracted by HD, that of MAHD indicated greater influence on S. aureus than on E. coli. The compositions of the extracted essential oils were also studied using GC-MS analysis. The same components with negligible differences in their quantities were found in the extracted essential oils using the two methods outlined above. Overall, to reduce the extraction time, MAHD can be applied at higher microwave levels without any compromise in the antibacterial properties of the essential oils extracted.