Composition, antimicrobial and free-radical scavenging activities of the essential oil of Plectranthus marrubatus

Abstract

Essential oil from the aerial part of Plectranthus marrubatus J. K. Morton (Lamiaceae), obtained by hydrodistillation was analyzed by gas chromatography/mass spectrometry (GC/MS) and evaluated for antimicrobial and free radical scavenging activities. Twenty-four compounds representing 99% of the total oil were identified. The major constituents were thymol, p-cymene and γ-terpinene. The oil was tested against 21 bacterial and 4 fungal strains using the disc diffusion method and found to be active against a broad spectrum of pathogens including Gram-positive and Gram-negative bacteria as well as some fungal strains. The minimum inhibitory concentrations (MICs) of the oil against the bacterial strains tested ranged from 10 to 800 μg/mL, and from 400 to 800 μg/mL against the fungal strains employed. The in vitro antioxidant activity was assessed using 2,2-diphenyl-1-picrylhydrazil (DPPH) and showed a low EC50 value of 0.15 μl/mL. The study provides evidence for the broad-spectrum antimicrobial and antioxidant effect of Plectranthus marrubatus essential oil, and a possible explanation for its traditional use in the treatment of cold, fever, stomach disorder, diarrhea and as a skin cleaner.