Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp hirtum)

The present work examines the content and chemical composition of the glycosidically bound volatiles from oregano as well as their antioxidative properties. The glycosidically bound volatiles amounted to 20 mg kg(-1) in dried leaves and flowers of oregano. Fourteen volatile aglycones were identified with thymoquinone as the major component. Other important aglycones were benzyl alcohol, eugenol, 2-phenyl-ethanol, thymol, 3-hexen-1-ol and carvacrol. It was found that all of the aglycones have an antioxidant effect when tested by measuring peroxide values of lard stored at 60 degrees C. These results were compared to the antioxidative activity of oregano essential oil, pure thymol, thymoquinone and also to alpha-tocoferol which is well known among natural antioxidant compounds. (C) 2000 Elsevier Science Ltd. All rights reserved.