Oregano

Charles, Denys J.

doi:10.1007/978-1-4614-4310-0_43

Cited by 4 publications

(4 citation statements)

References 72 publications

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“…Polyphenols have assumed great importance, and in review Aruoma et al, proposed the use of antioxidant vegetable extracts both as food preservative and as prophylactic agents for some human diseases (27).Polyphenols are well known natural products known to possess several notable biological properties. In a previous work, the presence of five major phenolic compounds with antioxidant properties in hexane and methanol extracts of Oregano was reported (28).The compounds identified were protocatechinic acid and phenyl glucoside,caffeic acid,rosmarinic acid and a phenolic derivative of rosmarinic acid. The Oregano extracts had a very high polyphenol content and strong but differing antioxidant properties (5).…”

Section: Discussionmentioning

confidence: 89%

Antimicrobial And Antioxidant Properties of Oregano, Coffee and Black Cumin Formulation

2023

JPTCP

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Background: Fresh oregano has a great antibacterial agent. Coffee, also known as coffee bean consists of the dried ripe seeds of Coffea arabica Linn is a rich source of dietary antioxidants and has great anti-inflammatory properties. Nigella sativa(Black Cumin) seeds are useful for therapeutic purposes and could be developed as anticancer agent as well as for the treatment of chronic inflammatory pathologies Aim: To assess the antimicrobial and antioxidant activity of oregano, coffee and black cumin herbal formulation. Materials And Methods: 1g of oregano, coffee and black cumin mixed with 100 mL of distilled water and boiled for 15 minutes, filtered and again concentrated till 10mL. The antioxidant activity of this herbal formulation is assessed by mixing it with DPPH (2, 2-diphenyl-1-picryl-hydrazyl-hydrate) assay. The anti-microbial activity is assessed by administration of this herbal plant extracts into media containing Candida albicans, Streptococcus mutans, Enterococcus faecalis, and Staphylococcus aureus. Result:The spectrophotometer readings of antioxidant assay shows that 50% of oregano, coffee and black cumin extracts have more absorption percentage of about 90.6%.In antimicrobial activity, out of four bacteria, the maximum zone of inhibition is seen in Enterococcus Faecalis. Conclusion:This study shows the formulation of oregano, coffee and black cumin produces good antioxidants when compared with other antioxidants. There are also good antimicrobial properties in these extracts. Hence oregano, coffee and black cumin formulations can be used as safe herbal alternatives instead of chemicals in commercially available antioxidants and antimicrobials for oral lesions.

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Section: Discussionmentioning

confidence: 89%

Antimicrobial And Antioxidant Properties of Oregano, Coffee and Black Cumin Formulation

2023

JPTCP

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“…Oregano is one of the most widely used herbs around the world. It is used in folk medicine to treat a broad spectrum of diseases like digestive disorders (vomiting, diarrhea), headaches, rheumatism, and inflammation‐related ailments (Charles, 2013; Gutiérrez‐Grijalva, Picos‐Salas, et al, 2018; Laferriere, Weber, & Kohlhepp, 1991; Leyva‐López, Gutiérrez‐Grijalva, Vazquez‐Olivo, & Heredia, 2017). Oregano species are a source of various phytochemicals, and their distribution can be affected by several factors such as geographical localization, weather, and soil conditions, among others (Croteau, Kutchan, & Lewis, 2015; Leyva‐López, Nair, Bang, Cisneros‐Zevallos, & Heredia, 2016b; Lin, Mukhopadhyay, Robbins, & Harnly, 2007).…”

Section: Introductionmentioning

confidence: 99%

“…Oregano species have been the center of studies regarding their anti‐inflammatory, antimicrobial, antifungal, antiviral, antioxidant, antidiabetic, and anti‐obesity potential pharmacological effects (Charles, 2013; Kintzios, 2002; Leyva‐López et al, 2017; Pezzani, Vitalini, & Iriti, 2017; Tepe, Cakir, & Sihoglu Tepe, 2016). In addition, for the past years, researchers have shown an increased interest in the potential antidiabetic properties of oregano species.…”

Section: Introductionmentioning

confidence: 99%

Oregano as a potential source of antidiabetic agents

Gutiérrez‐Grijalva

Leyva‐López

Vázquez-Olivo

et al. 2022

Journal of Food Biochemistry

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Oregano is the name given to a great variety of herbs belonging mainly to the Lamiaceae and Verbenaceae botanical families. Oregano species are rich sources of phytochemicals such as phenolic compounds like rosmarinic acid, salvianolic acid, and luteolin, among others. A few articles have previously accessed some potential pharmacological bioactivities of oregano plants; however, none has focused on the antidiabetic studies. This review aims to summarize recent studies about the potential effect of phenolic compounds from oregano plant species. The reports were retrieved from electronic databases such as PubMed, Web of Science, National Center for Biotechnology Information (NCBI), and Scopus. In addition, articles related to the mentioned topics and published between 2004–2022 were selected. The results from this study show that the antidiabetic pharmacological reports of oregano phenolic compounds are mainly in vitro reports. Therefore, the diversity of oregano species yields a broad variety of phenolic constituents, where preclinical and clinical studies are strongly recommended.

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“…The use of MAP involves replacement of air in a package by a fixed mixture of gases, often using CO 2 and N 2 . MAP allows Gram-positive anaerobic microorganisms to dominate, which are more resistant to CO 2 , grow more slowly, and provide less offensive byproducts. , In addition to MAP, natural antioxidants found in oregano ( Origanum vulgare ) − and dill ( Anethum Graveolens ) can (in some other fish) help to extend freshness . Therefore, the present study aimed to investigate the effectiveness of MAP, with and without natural antioxidants, to extend the shelf life of Atlantic salmon during cold storage by inhibiting bacterial growth and oxidative reactions and the formation of unwanted compounds such as trimethylamine, dimethyl sulfide, ethanol, and others.…”

Section: Introductionmentioning

confidence: 99%

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

Dalsvåg

Cropotova

Jambrak

et al. 2021

ACS Food Sci. Technol.

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Atlantic salmon is rich in bioactive proteins, antioxidants, vitamins, and omega-3 fatty acids, making it a rich source of essential nutrients. However, it is highly susceptible to biochemical, physicochemical, and microbial spoilage. The aim of this study was to use natural oregano and dill antioxidant extracts in combination with modified atmosphere packaging (MAP) (CO2:N2 60:40) to retain the quality and delay lipid oxidation in Atlantic salmon (Salmo salar) during storage. Extract-treated samples and controls (both vacuum packed and in MAP) were stored under chilled conditions (4 ± 1 °C) for 0–16 days. Quality changes during storage were assessed in terms of drip loss, microbial growth, color, pH, protein solubility, and lipid oxidation. Primary and secondary lipid oxidation products were determined by means of peroxide value and TBARS. In parallel, volatile compounds were analyzed using GC-MS, SIFT-MS and SESI-MS. GC-MS indicated 29 recognizable VOCs present in the headspace of the salmon samples. SIFT-MS quantification was carried out for ammonia and 33 VOCs, including alcohols, several aldehydes, carboxylic acids, sulfur compounds, trimethylamine, and ammonia. While dill or oregano treatment reduced lipid oxidation after 16 days of storage, it did not affect VOC concentrations significantly. The study has revealed that changes of the measured concentration of volatiles with storage time could be used to monitor freshness and spoilage of the fish while observing the effect of natural antioxidants.

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Oregano

Cited by 4 publications

References 72 publications

Antimicrobial And Antioxidant Properties of Oregano, Coffee and Black Cumin Formulation

Antimicrobial And Antioxidant Properties of Oregano, Coffee and Black Cumin Formulation

Oregano as a potential source of antidiabetic agents

Mass Spectrometric Quantification of Volatile Compounds Released by Fresh Atlantic Salmon Stored at 4 °C under Modified Atmosphere Packaging and Vacuum Packaging for up to 16 Days

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