Journal of North Khorasan

Abstract Background & Objectives: salvia genus belongs to lamiaceae family that was used in ancient and its application in culinary, flavor cosmetics, food and drinking industries is important. in addition, this study compared with other areas of chemical compounds identified in the essential oil, essential oils are also antibacterial effect on gram-positive bacteria, gram-negative and anaerobic examined. Materials & Methods: Sample were collected And After drying at room temperature, samples extracted by method of water distillation, essential oils yield 0.4% was obtained, respectively. Connected components of essential oil with gas chromatography mass spectrometer (GC/MS) were studied .The antimicrobial effects of essential oils using special paper discs were transferred to culture bacteria inhibition zone was measured after the usual period showed the effect of the oil. Results: fifteen composition of the oil of salvia chloroleuca rech.f. & allen were characterized, representing 91% of the total components detected.The main constituents of the oil were identified as germacrene-D (22%), spathulenol (19.2), bicyclogermacrene (17.4%), β-Caryophyllene (9.47%) and Aromadendrene (6.49%). Also essential oil have antimicrobial effects against bacteria, Escherichia coli, Salmunella, Clostridium perfringens, and Staphylococcus aureus was investigated by using Disk diffusion drive The highest antibacterial effects of essential oils on Staphylococcus aureus and Clostridium perfringens strains was observed. Conclusion: bicyclogermacrene and spathulenol are inrestigated in the essential oil of this study have Most Percent in comparison with the chemicals identified in other distinets. Antibacterial test results also are showed that it has no effect on Gram-negative bacteria, But that is effecte gram-positive bacteria such as Staphylococcus aureus and Clostridium perfringen .