Journal
FOOD CHEMISTRY
Volume 106, Issue 1, Pages 132-139Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2007.05.050
Keywords
origamum glandulosum desf.; Lamiaceae; essential oil composition; extract composition; microwave extraction; thymol; gamma-terpinene; p-cymene; carvacrol; antimicrobial activities
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Origanum glandulosum Desf. essential oils obtained by hydrodistillation (HD), solvent-free microwave extraction (SFME) and the extract obtained by microwave-assisted extraction (MAE) were investigated by capillary gas chromatography and gas chromatography/mass spectrometry. The main components of both oils obtained by HD and SFME were thymol (41.6-81.1%) followed by gamma-terpinene (27.0-3.1%), p-cymene (17.1-4.01/,,) and carvacrol (2.2-4.4%), respectively. In the same way, thymol (65.4%), gamma-terpinene (13.1%), p-cymene (7.2%) and carvacrol (3.5%) were the main components of the extract obtained by hexane microwave extraction. The SFME method was most selective for the extraction of thymol. The examination of the antimicrobial activity of both essential oils against 10 bacteria. two yeasts and four moulds revealed that O. glandulosum oil is more antifungal than antibacterial. To our knowledge, the antifungal activity of the O. glandulosurn oil obtained by HD and both antimicrobial and antifungal activities of O. glandulosilin SFME oil were not vet reported. Our study suggests that O. glandulosum essential oil has the potential to be used as a food preservative and to prevent the growth of nosocomial bacteria. (c) 2007 Elsevier Ltd. All rights reserved.
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