Antioxbdant Properties of Oregano (Origanum Vulgare) Leaf Extracts

Cervato, Giovanna; Carabelli, Marta; Gervasio, Silvia; Cittera, Andrea; Cazzola, Roberta; Cestaro, Benvenuto

doi:10.1111/j.1745-4514.2000.tb00715.x

Cited by 186 publications

(113 citation statements)

References 17 publications

(14 reference statements)

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“…The control Sandesh sample had an activity of 5%, Sandesh with rice bran had an activity of 51%, Sandesh with oregano extract had an activity 74% and the final product with extract and bran together had an activity of 81%. The DPPH activity of oregano extract was found to be 84% which is in agreement with Cervato et al, (2000). Thus, the activity of extract decreased when added to Sandesh.…”

Section: Sensory Evaluation Of Sandesh Samplessupporting

confidence: 74%

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Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Paul

Riar

2017

AJDFR

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"Sandesh" a traditional dairy product was restructured with addition of bran (rice, wheat, oat) for dietary fiber and oregano extract as a natural antioxidant source. The product was analyzed for physicochemical, rheological, sensory and functional characteristics. The dietary fibers increased significantly upon fortification of basic ingredients with bran. Texture profile analysis indicated that hardness and gumminess of Sandesh increased where as cohesiveness and springiness decreased significantly as a result of cooking. Chewiness was higher in wheat and oat bran added Sandesh which deceased their acceptability as per sensory evaluation scores.The color played an important role in oregano extract added Sandesh acceptability as it appealed more as compared to other sensory parameters. Sandesh with oregano extract and rice bran together scored highest in sensory evaluation which clearly augmented the acceptability of Sandesh with rice bran and oregano extract. The sample containing oregano extract showed more DPPH scavenging activity than that of rice bran alone but the presence of both rice bran and oregano extract showed a synergistic effect. Concluding Sandesh with rice bran and oregano extract may be marketed commercially having high therapeutic value with increased antioxidant activity.

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Section: Sensory Evaluation Of Sandesh Samplessupporting

confidence: 74%

“…Addition of extract at initial stage of Sandesh preparation showed similar antioxidant activity in Sandesh samples. This might be due to the fact that the phytochemicals, which are responsible for the antioxidant effect of oregano extract, are not heat sensitive (Cervato et al, 2000).…”

Section: Sensory Evaluation Of Sandesh Samplesmentioning

confidence: 99%

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Paul

Riar

2017

AJDFR

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“…The bioavailability of oregano constituents in chicken tissues cannot be directly demonstrated because adequate analytical methodology has not been developed yet. However, it has been reported that α-tocopherol, a major natural chainbreaking antioxidant in the cell membranes, provides protection against early events in lipid oxidation at the site where it is initiated, while oregano constituents can be effective in the inhibition of all phases of the peroxidative process by first neutralising free radicals, then blocking peroxidation catalysis by iron and, finally, through chain-breaking activity (Cervato et al, 2000). A synergistic effect of dietary oregano essential oil and α-tocopheryl acetate supplementation on the oxidative stability of raw and cooked turkey meat has also been previously reported by Botsoglou et al (2003c).…”

Section: Discussionmentioning

confidence: 99%

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Giannenas¹,

Florou-Paneri²,

Botsoglou³

et al. 2005

J. Anim. Feed Sci.

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An experiment was carried out to examine the effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth performance of broiler chickens and the oxidative stability of breast and thigh meat. A total of 6300 one-day old Cobb-500 chickens were randomly allocated into 7 equal groups with three subgroups of 150 males and 150 females each. One of the groups was given a basal diet containing 30 mg α-tocopheryl acetate/kg feed (negative control group), whereas the other six groups were administered the basal diet supplemented further with dehydrated oregano plants at 5 g/kg (OR5 group) and 10 g/kg (OR10 group), dehydrated oregano plants at 5 or 10 g/kg plus 170 mg/kg α-tocopheryl acetate (OR5-TOC and OR10-TOC group, respectively), α-tocopheryl acetate at 170 mg/kg (TOC group), and flavomycin at 4 mg/kg plus lasalocid at 75 mg/kg (FLA-LAS positive control group). After 42 days of feeding, values of body weight, daily weight gain and feed conversion ratio showed that oregano given as single supplement at the level of 5 g/kg or in combination with α-tocopheryl acetate could serve as an alternative to the approved feed additives flavomycin and lasalocid, exerting a growth-promoting effect. Feed supplementation with oregano decreased malondialdehyde values in meat samples compared with the control, the supplementation level of 5 g/kg being more effective in retarding lipid oxidation compared with 10 g/kg. The antioxidant activity offered by oregano was, however, inferior to that exhibited by α-tocopheryl acetate supplementation, while the antioxidant activity presented by the combination of 5 g/kg oregano and α-tocopheryl acetate was higher than that presented by α-tocopheryl acetate when supplemented alone or in combination with 10 g/kg oregano. Thigh meat samples were found to be more susceptible to oxidation compared with breast meat, although the latter contained α-tocopherol at markedly lower levels.

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“…Antuono, Galletti, & Bocchini, 2000 ;Dadalioğlu & Evrendilek, 2004;Ozel & Kaymaz, 2004;Figuérédo, Cabassu, Chalchat, & Pasquier, 2006;Azizi et al, 2009;Bisht, Chanotiya, Rana, & Semwal 2009) and antioxidant capacity of oregano (Cervato, Carabelli, Gervasio, Cittera, Cazzola, & Cestaro, 2000;Exarchou, Nenadis, Tsimidou, Gerothanassis, Troganis, & Boskou, 2002;Dorman et al, 2003;Kulisic, Radonic, Katalinic, & Milos, 2004;Capecka et al, 2005;Shan, Cai, Sun, & Corke 2005;A. Nurmi, T. Nurmi, Mursu, Hiltunen, & Voutilainen, 2006;Amarowicz et al, 2009), less has been done to systematically investigate the impact of solvent type and extraction technique on bioactive components of oregano (Exarchou et al, 2002;Boydag, Kurkcuoglu, Ozek, & Baser, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

Karimi¹,

Min²,

Brownmiller³

et al. 2014

JFR

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The effects of dried oregano leaves (Mediterranean and Mexican oregano) extracted using different extraction techniques, solvent types, and six different ratios of each solvent to distilled water on total phenolic (TP) content and antioxidant properties were examined. The Folin-Ciocalteu and 1,1-Diphenyl-2-picryl-hydrazyl (DPPH) assays were performed to assess the antioxidant capacity. The different species of oregano had a significant effect on TP content (107.6 vs. 34.5 mg GAEg -1 in Mexican vs. Mediterranean oregano, respectively) (P<0.05). Comparing extraction techniques, the vortex procedure significantly increased the measured TP content compared to sonication or shaking (P<0.05); however, its effectiveness was sample species and solvent type dependent. Solvent type also had a significant impact on TP content of extracts in decreasing order of acetone, methanol, ethanol, and water (P<0.05). The solvent:water ratio on TP content of each extract was significant (P<0.05); higher TP content was measured for 40:60 and 60:40 acetone:water ratios for Mediterranean and 60:40 and 80:20 acetone:water ratios for Mexican oregano. The antioxidant capacity had a strong relationship with total phenolic contents. The current findings indicated that the species, extraction techniques, solvent type and the ratio of solvent:water had a significance influence on the TP content of two different species of dried oregano leaf, which may be a possible reason behind most variability reported on TP compounds of herbal and medicinal plants.

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Antioxbdant Properties of Oregano (Origanum Vulgare) Leaf Extracts

Cited by 186 publications

References 17 publications

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Development and characterization of dietary fiber and natural antioxidant supplemented Chhana based sweet dairy product ‘Sandesh’

Effect of supplementing feed with oregano and/or α-tocopheryl acetate on growth of broiler chickens and oxidative stability of meat

Effects of Extraction Techniques on Total Phenolic Content and Antioxidant Capacities of Two Oregano Leaves

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