Studies of Mediterranean oregano populations. VIII—Chemical composition of essential oils of oreganos of various origins

Figuérédo, Gilles; Cabassu, Patrick; Chalchat, Jean‐Claude; Pasquier, Bernard

doi:10.1002/ffj.1543

Cited by 42 publications

(22 citation statements)

References 19 publications

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“…Terpinen-4-ol (16.2%), carvacrol (13.3%), sabinene (7.5%) and trans-sabinene hydrate (7.1%) were the main compounds. These results are different in comparison with previous studies that found as main compounds cis-sabinene hydrate (30%), sabinene (20%), trans-sabinene hydrate (14%), linalool, p-cymene and g -terpinene (Skoula et al 1999;Gotsiou et al 2002;Figuérédo et al 2006). Our results are instead very similar to those of Aligiannis et al, who found the presence of terpinen-4-ol (24.86%) as the main compound together with g-terpinene (13.83%), linalool (10.81%), a-terpinene (9.86%) and sabinene (7.70%) (Aligiannis et al 2001).…”

Section: Introductioncontrasting

confidence: 82%

Composition, antibacterial, antioxidant and antiproliferative activities of essential oils from three Origanum species growing wild in Lebanon and Greece

Marrelli

Conforti

Formisano

et al. 2015

Natural Product Research

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The essential oils from Origanum dictamnus, Origanum libanoticum and Origanum microphyllum were analysed by GC-MS, finding carvacrol, p-cymene, linalool, γ-terpinene and terpinen-4-ol as major components. The antioxidant activity by the DPPH and FRAP tests and the antiproliferative activity against two human cancer cell lines, LoVo and HepG2, were investigated, showing that the essential oil of O. dictamnus was statistically the most inhibitory on both the cell lines, while all the oils exerted a weak antioxidant activity. Furthermore, the samples were tested against 10 Gram-negative and Gram-positive bacteria; all the oils were active on Gram-positive bacteria but O. dictamnus essential oil was the most effective (MIC = 25-50 μg/mL), showing also a good activity against the Gram-negative Escherichia coli (MIC = 50 μg/mL). Data suggest that these essential oils and particularly O. dictamnus oil could be used as valuable new flavours with functional properties for food or nutraceutical products.

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Section: Introductioncontrasting

confidence: 82%

Composition, antibacterial, antioxidant and antiproliferative activities of essential oils from three Origanum species growing wild in Lebanon and Greece

Marrelli

Conforti

Formisano

et al. 2015

Natural Product Research

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“…Indeed, all our oils were richer in carvacrol methyl ether than carvacrol itself. According to Figueredo et al (2006) and references therein, nine Origanum species from the Mediterranean showed contents in these two ethers ranging from 0.1 to 0.5%, trace in most samples. , 2002).…”

Section: Chemical Composition Of the Essential Oilmentioning

confidence: 98%

“…It has been pointed out (Figueredo, Cabassu, Chalchat, & Pasquier, 2006) that there are significant differences in the yield and composition of essential oils from populations of O. vulgare subsp. virens arising from environment factors, the most important of those being altitude, relating this to lack of water and short growing periods.…”

Section: Chemical Composition Of the Essential Oilmentioning

confidence: 99%

Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal

et al. 2012

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a b s t r a c tOriganum vulgare subsp. virens growing wild in Madeira Island, Portugal was studied within the ongoing investigations on polymorphic Lamiaceae species. The antimicrobial activity of the essential oils and n-hexane extracts of origanum was determined against 10 strains of bacteria and yeasts, found as human pathogenic or food spoilage microorganisms. The essential oils, n-hexane extracts and isolated compounds showed moderately activity, compared to standard antibiotics, inhibiting all tested bacteria except Pseudomonas aeruginosa. The most sensitive microorganism was Mycobacterium smegmatis, reaching MIC ¼ 25 mg mL À1 . The results obtained suggest a potential application of these oils in preventing the human pathogenic and food spoilage due to microorganism's growth. The essential oils and n-hexane extracts have greater RSC than polar extracts, probably due to the high contents in thymol, which demonstrated the highest activity in the DPPH assay. All studied origanum samples showed a large content in non-esterified 1-hexacosanol, C 26 H 54 O, accumulated mainly in bracts and flowers.

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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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Studies of Mediterranean oregano populations. VIII—Chemical composition of essential oils of oreganos of various origins

Cited by 42 publications

References 19 publications

Composition, antibacterial, antioxidant and antiproliferative activities of essential oils from three Origanum species growing wild in Lebanon and Greece

Composition, antibacterial, antioxidant and antiproliferative activities of essential oils from three Origanum species growing wild in Lebanon and Greece

Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal

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

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