Chemistry of Natural Compounds

, Volume 41, Issue 2, pp 171–174 | Cite as

Essential Oil Composition and Antibacterial Activity of the Leaves of Stachys schtschegleevii from Iran

  • A. Sonboli
  • P. Salehi
  • S. Nejad Ebrahimi


The composition of the essential oil obtained by hydrodistillation from the leaves of Stachys schtschegleevii Sosn. before the flowering stage was analyzed by GC and GC-MS. Forty-five compounds representing 98.7% of the total oil were identified, of which α-pinene (36.4%), germacrene-D (18.6%), limonene (8.2%), and piperitone (6.2%) were the major constituents. Furthermore, antibacterial activity of the entire oil and its two main monoterpenes was evaluated against six Gram-positive and Gram-negative bacteria. The oil exhibited moderate activity against the tested bacteria.

Key words

Stachys schtschegleevii Labiatae essential oil composition antibacterial activity α-pinene germacrene-D 


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.


  1. 1.
    D. J. Mabberely, The Plant Book, Cambridge University Press, Cambridge (1997).Google Scholar
  2. 2.
    K. H. Rechinger, Flora Iranica, Graz, Austria, No. 150, 354 (1982).Google Scholar
  3. 3.
    A. J. Duke, Handbook of Medicinal Herbs, CRC Press, Boca Raton, Pl, 457 (1986).Google Scholar
  4. 4.
    N. Maleki, A. Garjani, H. Nazemiyeh, N. Nilfouroushan, A. T. Eftekhar Sadat, Z. Allameh, and N. Hasannia, J. Ethnopharmacol., 75, 213 (2001).CrossRefPubMedGoogle Scholar
  5. 5.
    F. Sefidkon, A. Naderi Nik, P. Bagaii, and I. Javidtash, Flavour Frag. J., 18, 301 (2003).CrossRefGoogle Scholar
  6. 6.
    S. H. Masoudi, M. Jamzad, L. Attari, and A. Rustaiyan, J. Essent. Oil Res., 15, 189 (2003).Google Scholar
  7. 7.
    A. Feizbaksh, M. Saber-Tehrani, A. Rustaiyan, and S. H. Masoudi, J. Essent. Oil Res., 15, 72 (2003).Google Scholar
  8. 8.
    M. Khanavi, A. Hadjiakhoondi, A. Shafiee, S. H. Masoudi, and A. Rustaiyan, J. Essent. Oil Res., 15, 77 (2003).Google Scholar
  9. 9.
    K. Javidnia, R. Miri, A. Azarpira, and M. H. Tabaei, Flavour Frag. J., 18, 299 (2003).CrossRefGoogle Scholar
  10. 10.
    S. Grujic-Jovanovic, H. D. Skaltsa, P. Marin, and M. Sokovic, Flavour Frag. J., 19, 139 (2004).CrossRefGoogle Scholar
  11. 11.
    N. W. Davies, J. Chromatogr., 503, 1 (1990).CrossRefGoogle Scholar
  12. 12.
    T. Shibamoto, Retention indices in essential oil analysis, in: Capillary Gas Chromatography in Essential Oil Analysis, P. Sandra, C. Bicchi (eds.). Huethig Verlag, New York, 259 (1987).Google Scholar
  13. 13.
    E. J. Baron and S. M. Finegold, Bailey & Scott’s Diagnostic Microbiology, 8th ed. C.V. Mosby Co., St. Louis, MO. (1990).Google Scholar

Copyright information

© Springer Science+Business Media, Inc. 2005

Authors and Affiliations

  • A. Sonboli
    • 1
  • P. Salehi
    • 2
  • S. Nejad Ebrahimi
    • 2
  1. 1.Department of Biology, Medicinal Plants and Drugs Research InstituteShahid Beheshti University, EvinTehranIran
  2. 2.Department of Phytochemistry, Medicinal Plants and Drugs Research InstituteShahid Beheshti University, EvinTehranIran

Personalised recommendations