Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities

“…In addition, FRAP assay also gave the same result that this new compound possessed potent antioxidant activity. Regarding the structure of compound 2, the 3,4-dihydroxyphenyl moiety and phenolic hydroxyls were considered as the antioxidant functional groups [36]. Compounds 4, 6, 8 and 12 also exhibited potent DPPH radical-scavenging activities with SC 50 values of 6.0˘0.3, 10.8˘1.2, 9.6˘0.7 and 14.5˘2.3 µM, respectively.…”

Section: Antioxidant Activitiesmentioning

confidence: 99%

Phenolic Compounds from the Flowers of Bombax malabaricum and Their Antioxidant and Antiviral Activities

Zhang

et al. 2015

Molecules

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Abstract:Three new phenolic compounds 1-3 and twenty known ones 4-23 were isolated from the flowers of Bombax malabaricum. Their chemical structures were elucidated by spectroscopic analyses (IR, ESI-MS, HR-ESI-MS, 1D-and 2D-NMR) and chemical reactions. The antioxidant capacities of the isolated compounds were tested using FRAP and DPPH radical-scavenging assays, and compounds 4, 6, 8, 12, as well as the new compound 2, exhibited stronger antioxidant activities than ascorbic acid. Furthermore, all of compounds were tested for their antiviral activities against RSV by the CPE reduction assay and plaque reduction assay. Compounds 4, 10, 12 possess in vitro antiviral activities, and compound 10 exhibits potent anti-RSV effects, comparable to the positive control ribavirin.

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“…The reason for this lower efficiency is not known, although it could be due to the different compositions of the active groups in oregano, which are a varity of polyphenols, flavonoids and different compounds in the essential oil such as carvacrol, thymol, γ-terpinene and linalool [17] [18] and acerola, which are a combination of ascorbic acid [22] and phenolic compounds [23]. Another explanation could be the other ingrediens in the oregano marinade as especially garlic and onions are both known to have a high antioxidative capacity (Table 2) and a high efficiency in reducing the formation of HCAs [33], but also thyme, which is present in a lower concentration (Table 1) can reduce the formation of HCA's though to a lesser extend than oregano [34].…”

Section: Heterocyclic Aromatic Aminesmentioning

confidence: 99%

“…Oregano (oregano vulgare) has high antioxidant capacities because of its content of polyphenols, flavonoids and different compounds in the essential oil such as carvacrol, thymol, γ-terpinene and linalool [17] [18]. Oregano has previously demonstrated its potential in increasing the shelf life of meat by reducing lipid oxidation [19].…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

Aaslyng

Lund²,

Jensen³

2016

FNS

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Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola, sumac and oregano. A barbecue and a sumac marinade were not included in the further study. In a home use test, consumers barbecued pork chops with the three marinades. Most of the consumers preferred the oregano and the Dijon marinade, while the acerola marinade was less liked. After controlled cooking using both direct and indirect heat to a core temperature of 65˚C and 80˚C, the content of the heterocyclic aromatic amines (HCA) PhiP, MeIQx, DiMeIQx, Harman and Norharman was analysed. All of the marinades reduced the content of MeIQx and DiMeIQx, although only with indirect heat, while PhiP was reduced using both grilling methods. Surprisingly, in particular the content of Harman-and to a lesser extent Norhaman-was very high in the Dijon-marinated chops. The results demonstrated that it was possible to develop well-liked marinades that can reduce the formation of selected HCAs.

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Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities

Cited by 140 publications

References 27 publications

Bioactive Compounds of Cold-pressed Thyme (<i>Thymus vulgaris</i>) Oil with Antioxidant and Antimicrobial Properties

Bioactive Compounds of Cold-pressed Thyme (<i>Thymus vulgaris</i>) Oil with Antioxidant and Antimicrobial Properties

Phenolic Compounds from the Flowers of Bombax malabaricum and Their Antioxidant and Antiviral Activities

Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants

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