The essential oils of rosemary (Rosmarinus officinalis L.) and sage (Salvia officinalis L.) were analyzed
by means of gas chromatography–mass spectrometry and assayed for their antimicrobial and
antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, including
Candida albicans and 5 dermatomycetes. The most important antibacterial activity of both essential
oils was expressed on Escherichia coli, Salmonella typhi, S. enteritidis, and Shigella sonei. A significant
rate of antifungal activity, especially of essential oil of rosemary, was also exhibited. Antioxidant activity
was evaluated as a free radical scavenging capacity (RSC), together with the effect on lipid
peroxidation (LP). RSC was assessed by measuring the scavenging activity of essential oils on 2,2-
diphenyl-1-picrylhydrazil (DPPH) and hydroxyl radicals. Effects on LP were evaluated following the
activities of essential oils in Fe2+/ascorbate and Fe2+/H2O2 systems of induction. Investigated essential
oils reduced the DPPH radical formation (IC50 ) 3.82 µg/mL for rosemary and 1.78 µg/mL for sage)
in a dose-dependent manner. Strong inhibition of LP in both systems of induction was especially
observed for the essential oil of rosemary.