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

BACKGROUND There 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...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2013-08, Vol.93 (11), p.2707-2714
Main Authors: Teixeira, Bárbara, Marques, António, Ramos, Cristina, Serrano, Carmo, Matos, Olívia, Neng, Nuno R, Nogueira, José M F, Saraiva, Jorge Alexandre, Nunes, Maria Leonor
Format: Article
Language:English
Subjects:
antibacterial activity
antioxidant activity
Antioxidants
Antioxidants - chemistry
aqueous extracts
Bacteria
Biochemistry
Chemical composition
Chemicals
essential oil
Ethanol
ethanol extracts
Ethyl alcohol
Flowers & plants
Food science
Listeria
Oils & fats
Oils, Volatile - chemistry
Oregano
Origanum - chemistry
Origanum vulgare
Plant Extracts - chemistry
Plant Oils - chemistry
Thymol
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Summary:BACKGROUND There 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. RESULTS The major components of oregano essential oil were carvacrol, β‐fenchyl alcohol, thymol, and γ‐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). CONCLUSION O. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry. © 2013 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.6089