Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 93, Issue 11, Pages 2707-2714Publisher
WILEY-BLACKWELL
DOI: 10.1002/jsfa.6089
Keywords
oregano; antibacterial activity; antioxidant activity; ethanol extracts; aqueous extracts; essential oil
Funding
- Portuguese Foundation for Science and Technology (FCT) [SFRH/BD/44254/2008]
- European Social Fund (FSE) (Programa Ciencia)
- Portuguese Foundation for Science and Technology [PPCDT/DG/MAR/82008/2006]
- Fundação para a Ciência e a Tecnologia [PPCDT/DG/MAR/82008/2006] Funding Source: FCT
Ask authors/readers for more resources
BACKGROUNDThere is a growing interest in industry to replace synthetic chemicals by natural products with bioactive properties. Aromatic plants are excellent sources of bioactive compounds that can be extracted using several processes. As far as oregano is concerned, studies are lacking addressing the effect of extraction processes in bioactivity of extracts. This study aimed to characterise the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil and extracts (in hot and cold water, and ethanol), and the chemical composition of its essential oil. RESULTSThe major components of oregano essential oil were carvacrol, -fenchyl alcohol, thymol, and -terpinene. Hot water extract had the strongest antioxidant properties and the highest phenolic content. All extracts were ineffective in inhibiting the growth of the seven tested bacteria. In contrast, the essential oil inhibited the growth of all bacteria, causing greater reductions on both Listeria strains (L. monocytogenes and L. innocua). CONCLUSIONO. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry. (c) 2013 Society of Chemical Industry
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available