Satureja montana, oil

Satureia hortensis oil. See Summer savory (Satureja hortensis) oil Satureia montana Satureia montana oil. See Winter savory (Satureja montana) oil Satureja hortensis Satureja hortensis extract. See Summer savory (Satureia hortensis) extract... 

Savory oil, winter. See Winter savory (Satureja montana) oil... 

Synonyms Satureia montana Satureia montana oil Satureja montana Satureja montana oil Savory oil, winter... 

Additional remark Winter savory of the species Satureja montana L. [290-280-2 90106-57-3] is used similarly in the Mediterranean. The plant is reported to contain slightly more essential oil. On distinguishing both species and on detecting adulterations with Moroccan thyme (Thymus satureoides Cass.) and Senegal savory see [273]. For recent literature reviews see [274, 275]. 

Stanic, G., and I. Samarzija. 1993. Diuretic activity of Satureja montana subsp. montana extracts and oU in rats. Phytother. Res. 7(5) 363-366. Zani, F., G. Massimo, S. Benvenuti, et al. 1991. Studies on the geno-toxic properties of essential oils with Bacillus subtilis rec-assay and Salmonella/microsome reversion assay. Planta Med. 57(3) 237-241. 

Definition Oil from Satureja montana Uses Natural flavoring agent in foods... 

The leaves, flowers, and stems of Satureja hortensis (summer savory, Lamiaceae), a common plant widely spread in Turkey, are used as tea or as addition to foods on account of the aroma and the flavor. As a medical plant it is known for its antispasmodic, antidiarrheal, antioxidant, sedative, and antimicrobial properties. Also this EO was investigated for its antioxidative properties. The GC-MS analysis showed that besides 9% p-cymene, carvacrol and thymol are the main compounds of about 22 constituents of the oil. They occur at a ratio of approximately 1 1, which is representative for the genus Satureja, namely 29% of thymol and 27% of carvacrol. In a linoleic acid test system the EO showed an inhibition activity of 95%, this is an indicator for a strong antioxidative activity because the control BHT attained an inhibition of 96% (Giilliice et al., 2003). Thymol is one of the main components of the EO from Satureja montana L ssp. montana (savory) and also one of the glycosidically bound volatile aglycones that were found. The EO with 45% thymol shows a very strong antioxidative capacity that was a bit lower than the standards, BHT, and a-tocopherol. The... 

De Oliveira, T.L.C, Sde Carvalho, S.M., de Arafijo Soares, R., Andrade, M.A., Cardoso, M.G., Ramos, E.M., and Piccoli, R.H. 2012. Antioxidant effects of Satureja montana L. essential oil on TBARS and color of mortadella-type sausages formulated with different levels of sodium nitrite. LWT-Food Science and Technology, 2012. 45, 204-212. 

Savor OH.— The oil distilled from the green herb, winter savor), Satureja montana, has been examined by Haller, who states that it is an orange-yellow oil of aromatic taste, somewhat resembling true origanum oil, of specific gravity 0 9394 at 17 and optical rotation - 3 25. ... 

Savory oil is obtained by steam distillation of the whole dried herb Satureja hortensis L. or S. montana L. (Lamiaceae). It is a light yellow to dark brown liquid with a spicy odor, reminiscent of thyme or origanum. 

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