Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf.

Ruberto, Giuseppe; Baratta, M. Tiziana; Sari, Madani; Kaabeche, Mohamed

doi:10.1002/ffj.1101

Cited by 54 publications

(52 citation statements)

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“…Derivatives of phenolic acids, flavonoids, tocopherols, rosmarinic acid, carvacrol, and thymol are the most significant of them (Peter 2000;Pizzale et al 2002;Ruberto et al 2002). According to phytochemical database (USDA 2003), the number of different antioxidants in this spice reaches up to 34.…”

Section: The Influence Of Gamma-irradiation On Antioxidant Ability Ofmentioning

confidence: 99%

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Horváthová¹,

Suhaj²,

Polovka³

et al. 2007

Czech J. Food Sci.

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The influence of various gamma-radiation dose absorptions on oregano (Origanum vulgare L.) solid samples was monitored by means of electron paramagnetic resonance (EPR) spectroscopy. Further, the antioxidant activity of oregano methanol/water extracts was characterised using DPPH (1,1-diphenyl-2-picrylhydrazyl free radical); thiobarbituric acid reactive substances (TBARS); ferric reducing power (FRP); and total content of phenolic compounds (TPC) assays. EPR spectroscopy was used for the investigation of the influence of the absorbed dose on the character of the paramagnetic structures formed, as well as for their thermal stability and life-time characterisation. EPR spectrum of the reference (non-irradiated) sample represents a broad singlet line with unresolved hyperfine splitting, attributable to Mn(II) ions, upon which the additional sharp EPR signal (g = 2.0022, ΔBpp ≈ 1 mT) is superimposed, assigned to stable semiquinone radicals produced by the oxidation of polyphenolic compounds present in plants. The additional paramagnetic structures of different origin (mostly of cellulose and carbohydrate), possessing diverse thermal stability and life-time, were identified in the gamma-irradiated samples. Immediately after irradiation, a statistically significant increase was observed of the TBARS values and the total content of phenolic compounds in methanol/water oregano extract. The alterations of the antioxidant properties of oregano extracts with the time after the radiation treatment were also monitored. A substantial time-dependent decrease of antioxidant activity was observed, probably as a result of storage, with both irradiated and non-irradiated oregano samples, as obvious from the ferric reducing power test and the content of total phenolic substances. The influence of irradiation and subsequent storage of oregano samples on the DPPH radical-scavenging ability was only negligible.

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Section: The Influence Of Gamma-irradiation On Antioxidant Ability Ofmentioning

confidence: 99%

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Horváthová¹,

Suhaj²,

Polovka³

et al. 2007

Czech J. Food Sci.

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“…This activity may be attributed primarily to the high content of phenolic components of the essential oils. 37) The chemical composition of essential oil of Syrian oreganum indicates that the phenolic compounds (carvacrol, carvacrol methyl ether and thymol methyl ether) are relatively rich in the essential oil (Table 1). In fact, recently it has been reported these this compounds actually have antioxidant ability.…”

Section: )mentioning

confidence: 99%

Screening Chemical Composition and in Vitro Antioxidant and Antimicrobial Activities of the Essential Oils from Origanum syriacum L. Growing in Turkey

Alma

Mavi

Yıldırım

et al. 2003

Biological & Pharmaceutical Bulletin

207

128

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Essential (volatile) oils of herbs and their components, products from the secondary metabolism of a plant, have many applications in folk medicine, food flavoring and preservation as well as in the fragrance and pharmaceutical industries. The antimicrobial and antioxidant properties of essential oils have been known for a long time, and a number of investigations have been conducted on their antimicrobial activities using various bacteria, viruses and fungi. [1][2][3][4][5][6] Free radicals, e.g., superoxide ions (O 2 · Ϫ ), hydroxyl radicals (OH · ) and non-free radical compounds, can be responsible for lipid peroxidation (deterioration) in foods [7][8][9] and for various diseases such as malaria, acquired immunodeficiency syndrome, heart disease, stroke, arteriosclerosis, diabetes and cancer etc. 10,11) It has been reported that some synthetic antioxidant compounds such as butylated hydroxytoluene and butylated hydroxyanisole, commonly used in processed foods, have side effects. 12,13) Therefore, investigations on identifying the natural antioxidants have become very important issue. [14][15][16][17][18][19][20][21] In this study, the leaves of Syrian oreganum (Origanum syriacum L.) were screened for their antioxidant activity as well as antimicrobial properties and chemical composition.O. syriacum is native to the eastern Mediterranean, southern Europe and western Asia, and is cultivated in many parts of the world and commonly called Syrian oreganum, bible hyssop or wild marjoram. The descriptions of O. syriacum are as follows: Subshrub to 90 cm, hirsute-tomentose. Branches to 10 pairs per stem, to 10 a lenght of cm. Leaves petiolate or subsessile (petiole to 8 mm), ovate, 5-35ϫ4-23 mm, acute or obtuse, entire or remotely serrulate or crenulate, veins raised on lower surface. Spicules in paniculate inflorescence, c. 5-25ϫ4 mm. Bracts obovate or elliptic, 2-5ϫ1.5-3.5 mm, acute or obtuse, entire or denticulate. Calyx c. 2.5 mm. Corolla 4.5-7.5 mm. Fl. 5-10. Calcareous rocks and slopes, often in partial shade, 200-2700 m. 22)The leaves of O. syriacum, a very popular Arab spice, have been used as an herbal (traditional) medicine, flavour, fragrance and for aromatherapy in the form of bath, massage, steam inhalation, and vapurization. 23,24) It is used in teas and cooked or baked foods. It has a strong oregano flavor and also is thought to be the "Hyssop" mentioned in the Bible and to have powers of spiritual purification.The essential oils from the leaves of Syrian oreganum reportedly have ovicidal, 25) bioherbicidal, 24) insecticidal, 26,27) antifungal 28) and antimycotic activities.29) The present study was undertaken to verify the chemical composition, antioxidant activities and antimicrobial activities of these oils from leaves of this plant growing in maquis in the southern part of Turkey. MATERIALS AND METHODSIn this study, the leaves of Syrian oreganum [Origanum syriacum L. Science, Hiroshima University; 1-3-1 Kagamiyama, Higashi-Hiroshima 739-8526, Japan. Received June 19, 2003; accepted August 5, 200...

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“…According to Table 4, it is possible to observe that among the oleoresins studied, the one that presented the greatest oxidative stability was the oleoresin of oregano, followed by RUBERTO et al, 2002). In some studies, the extract of oregano (5%) has shown to be more effective than the propyl gallate, BHT, and BHA at 100 µg.g -1 (MARTÍNEZ-TOMÉ et al, 2001).…”

Section: Characterization Of Oleoresinsmentioning

confidence: 99%

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

Ré

Jorge

2011

Ciênc. Tecnol. Aliment.

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IntroductionIn food processing, many operations favor oxidation reactions. Among them, there is the possibility of free radicals reacting or interacting with other food components, which causes a decrease in the nutritional quality of these components. Oxidation is a spontaneous and unavoidable phenomenon. It has a direct implication in the commercial values of fatty compounds and their derivatives (NAWAR, 1996;SILVA;BORGES;FERREIRA, 1999).The addition of antioxidant compounds is a current practice to delay undesirable alterations in oils avoiding or at least delaying rancidification. In Brazil, the use of synthetic antioxidants is controlled by the Ministry of Health, which limits maximum concentrations for butylhydroxyanisole (BHA) and tert-butylhydroquinone (TBHQ) as 200 mg.kg -1 , and for butylhydroxytoluene (BHT) and Propyl Gallate (PG) as 100 mg.kg -1 . Declaring the use of synthetic antioxidants on food label is mandatory (BRASIL, 2005).Nowadays, many studies have been carried out aiming at the partial replacement of synthetic antioxidants for natural antioxidants due to the association of synthetic antioxidants with carcinogenic processes in experimental animals (GUNDUC; EL, 2003;SVILAAS et al., 2004).Studies have indicated that the antioxidants BHA and BHT could present some toxicity and a lower effectiveness than some natural antioxidants (WANASUNDARA; SHAHIDI, 1998). Therefore, in the last few years, studies on possible antioxidants present in natural products have been emphasized, especially herbs and spices, which are used worldwide for culinary purposes. Their antioxidant properties are considered effective ResumoPor razões econômicas e de proteção à saúde, pesquisas têm sido dirigidas para ampliar a estabilidade dos óleos vegetais. Existe uma tendência para a adição de antioxidantes naturais, em particular, um crescente interesse em ervas e especiarias. Desta forma, os objetivos deste trabalho foram avaliar o potencial antioxidante das oleorresinas de orégano, manjericão e tomilho e seu comportamento ao serem aplicadas ao óleo de soja em diferentes concentrações. Numa primeira etapa foi determinada a atividade antioxidante pelo sistema β-caroteno/ácido linoleico e a quantificação de compostos fenólicos totais. Posteriormente, foram adicionadas ao óleo de soja diferentes concentrações das oleorresinas (500 a 3000 mg.kg -1 ) e analisado seu potencial antioxidante por meio da estabilidade oxidativa utilizando o Rancimat. A concentração de 3000 mg.kg -1 das oleorresinas de orégano e tomilho foi a que apresentou melhor estabilidade oxidativa ao óleo de soja, o que as tornam alternativa natural na conservação de óleos vegetais. Palavras-chave: extratos de especiarias; oxidação; período de indução. AbstractStudies have been carried out in order to increase the stability of vegetable oils due to economic and health protection reasons. There is a growing interest in the addition of natural antioxidants; especially herbs and spices. For this reason, this study aimed at evaluating the antioxidant potential o...

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Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf.

Cited by 54 publications

References 11 publications

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

The influence of gamma-irradiation on the formation of free radicals and antioxidant status of oregano (Origanum vulgare L.)

Screening Chemical Composition and in Vitro Antioxidant and Antimicrobial Activities of the Essential Oils from Origanum syriacum L. Growing in Turkey

Antioxidant potential of oregano (Oreganum vulgare L.), basil (Ocimum basilicum L.) and thyme (Thymus vulgaris L.): application of oleoresins in vegetable oil

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