influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.)

• Published in: Journal of the science of food and agriculture 2010-01, Vol.90 (2), p.205-209
• Main Authors: Ozkan, Gulcan, Baydar, Hasan, Erbas, Sabri
• Format: Article
• Language: English
• Subjects: Agriculture - methods; antioxidant activity; antioxidant properties; Antioxidants; Antioxidants - analysis; chemical composition; Chemical compounds; essential oil; essential oils; Flowers & plants; Food science; free radical scavengers; Free Radical Scavengers - metabolism; Harvest; harvest date; inhibitory concentration 50; leaves; Oils & fats; Oils, Volatile - analysis; oregano; Origanum; Origanum - chemistry; Origanum onites; phenolic compounds; phenolics; Phenols - analysis; plant extracts; Plant Extracts - chemistry; seasonal variation; Seasons; temporal variation; Turkey; yields
• ISSN: 0022-5142; 1097-0010
• DOI: 10.1002/jsfa.3788

BACKGROUND: The aim of this research was to determine essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.) leaves harvested during the months of June to September.RESULT: The maximum essential oil yield in the leaves appeared in the middle of July. The main components of oregano oil were carvacrol, thymol, γ-terpinene, p-cymene, α-terpinene and α-pinene. Carvacrol was highest in the July harvest. The maximum extract yield was found in September. Oil distilled from early-season (June) harvested leaves had the highest antioxidant ability, expressed as low concentration providing 50% inhibition of free radical scavenging activity and high levels of reducing/antioxidant capacity. Twelve phenolic compounds of oregano extract were identified and the main components were found to be rosmarinic acid and acecetin. The maximum rosmarinic acid and acecetin were found in harvests of July and June, respectively. Total phenolic contents, free radical scavenging activities and reducing/antioxidant capacities were found to be highest in the July harvest.DISCUSSION: All yields, chemical compositions, free radical scavenging activities and reducing/antioxidant capacities of extracts and essential oils of Turkish oregano changed importantly depending on vegetative periods of growing season.