Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

被引：232

作者：

Teixeira, Barbara ^{[1
,2
]}

Marques, Antonio ^{[1
]}

Ramos, Cristina ^{[1
]}

Serrano, Carmo ^{[3
]}

Matos, Olivia ^{[4
]}

Neng, Nuno R. ^{[5
]}

Nogueira, Jose M. F. ^{[5
]}

Saraiva, Jorge Alexandre ^{[2
]}

Nunes, Maria Leonor ^{[1
]}

机构：

[1] IP IPMA IP, Portuguese Inst Sea & Atmosphere, Div Aquaculture & Upgrading, P-1449006 Lisbon, Portugal

[2] Univ Aveiro, Res Unit Organ Chem Nat & Agrofood Prod QOPNA, Dept Chem, P-3810193 Aveiro, Portugal

[3] Natl Inst Biol Resources INRB IP L INIA, Res Unit Food Technol, P-2784505 Oeiras, Portugal

[4] Natl Inst Biol Resources INRB IP L INIA, Res Unit Genet Resources Ecophysiol & Plant Impro, P-2784505 Oeiras, Portugal

[5] Univ Lisbon, Fac Sci, Dept Chem & Biochem, P-1749016 Lisbon, Portugal

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2013年 / 93卷 / 11期

关键词：

oregano; antibacterial activity; antioxidant activity; ethanol extracts; aqueous extracts; essential oil; ANTIOXIDANT ACTIVITY; ANTIMICROBIAL ACTIVITY; SHELF-LIFE; ATP CONCENTRATION; GAMMA-RADIATION; SSP VULGARE; HIRTUM; WILD; ANTIBACTERIAL; POPULATIONS;

D O I：

10.1002/jsfa.6089

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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

引用

页码：2707 / 2714

页数：8

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