Chemical Composition and Antimicrobial Activity of the Essential Oils from Three Chemotypes of Origanum vulgare L. ssp hirtum (Link) Ietswaart Growing Wild in Campania (Southern Italy)

被引：129

作者：

De Martino, Laura ^{[1
]}

De Feo, Vincenzo ^{[1
]}

Formisano, Carmen ^{[2
]}

Mignola, Enrico ^{[2
]}

Senatore, Felice ^{[2
]}

机构：

[1] Univ Salerno, Dipartimento Sci Farmaceut, I-84084 Salerno, Italy

[2] Univ Naples Federico 2, Dipartimento Chim Sostanze Nat, I-80131 Naples, Italy

来源：

MOLECULES | 2009年 / 14卷 / 08期

关键词：

Origanum vulgare ssp hirtum; essential oil composition; thymol; carvacrol; linalyl acetate; antibacterial activity; RICH ESSENTIAL OIL; ANTIBACTERIAL PROPERTIES; COMMERCIAL IMPORTANCE; GAMMA-TERPINENE; TEN; LAMIACEAE; GREEK OREGANO; LINALOOL; MONOTERPENES; POPULATIONS; COMPONENTS;

D O I：

10.3390/molecules14082735

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Essential oils obtained from inflorescences of three Origanum vulgare L. ssp. hirtum (Link) Ietswaart samples, growing wild in different locations in Campania (Southern Italy), were analysed. Three chemotypes were found: the first, with a prevalence of carvacrol/thymol; the second, characterized by the prevalence of thymol/alpha-terpineol; the third, featuring a prevalence of linalyl acetate and linalool. This chemical study attempts to provide a contribution in shedding light on the relationship between chemical composition and biotypes and/or chemotypes in Origanum vulgare ssp. hirtum. The essential oils were also evaluated for their antibacterial activity against 10 selected microorganisms. The data obtained contribute to the future view to use the essential oils as natural preservatives for food products, due to their positive effect on their safety and shelf life.

引用

页码：2735 / 2746

页数：12

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