Journal
FOOD CONTROL
Volume 23, Issue 2, Pages 552-558Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodcont.2011.08.031
Keywords
Origanum; Extracts; Essential oils; Antimicrobial; Antioxidant
Categories
Funding
- INTERREG
- FEDER [SFRH/BD/24227/2005, SFRH/BD/48148/2008]
- Biopolis
- Fundacao para a Ciencia e a Tecnologia (FCT)
- Portuguese Government [PEst-OE/QUI/U10674/2011]
- Fundação para a Ciência e a Tecnologia [SFRH/BD/48148/2008] Funding Source: FCT
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Origanum vulgare subsp. virens growing wild in Madeira Island, Portugal was studied within the ongoing investigations on polymorphic Lamiaceae species. The antimicrobial activity of the essential oils and n-hexane extracts of origanum was determined against 10 strains of bacteria and yeasts, found as human pathogenic or food spoilage microorganisms. The essential oils, n-hexane extracts and isolated compounds showed moderately activity, compared to standard antibiotics, inhibiting all tested bacteria except Pseudomonas aeruginosa. The most sensitive microorganism was Mycobacterium smegmatis, reaching MIC = 25 mu g mL(-1). The results obtained suggest a potential application of these oils in preventing the human pathogenic and food spoilage due to microorganism's growth. The essential oils and n-hexane extracts have greater RSC than polar extracts, probably due to the high contents in thymol, which demonstrated the highest activity in the DPPH assay. All studied origanum samples showed a large content in non-esterified 1-hexacosanol, C26H54O, accumulated mainly in bracts and flowers. (C) 2011 Elsevier Ltd. All rights reserved.
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