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Journal of the Science of Food and Agriculture

Volume 93, Issue 11
Research Article

Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

Bárbara Teixeira

Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449‐006 Lisbon, Portugal

Research Unit of Organic Chemistry, Natural and Agro‐food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810‐193 Aveiro, Portugal

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António Marques

Corresponding Author

Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449‐006 Lisbon, Portugal

Correspondence to: António Marques, Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449‐006 Lisboa, Portugal. E‐mail:

amarques@ipma.pt

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Cristina Ramos

Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449‐006 Lisbon, Portugal

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Carmo Serrano

Research Unit of Food Technology, National Institute of Biological Resources (INRB, I.P./L‐INIA), Quinta do Marquês, Avenida da República, Nova Oeiras, 2784‐505 Oeiras, Portugal

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Olívia Matos

Research Unit of Genetic Resources, Ecophysiology and Plant Improvement, National Institute of Biological Resources (INRB, I.P./L‐INIA), Quinta do Marquês, Avenida da República, Nova Oeiras, 2784‐505 Oeiras, Portugal

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Nuno R Neng

Chemistry and Biochemistry Department, Faculty of Sciences, University of Lisbon, Campo Grande Ed. C8, 1749‐016 Lisbon, Portugal

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José M F Nogueira

Chemistry and Biochemistry Department, Faculty of Sciences, University of Lisbon, Campo Grande Ed. C8, 1749‐016 Lisbon, Portugal

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Jorge Alexandre Saraiva

Research Unit of Organic Chemistry, Natural and Agro‐food Products (QOPNA), Chemistry Department, Aveiro University, Campus Universitário de Santiago, 3810‐193 Aveiro, Portugal

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Maria Leonor Nunes

Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA, I.P.), Avenida de Brasília, 1449‐006 Lisbon, Portugal

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First published: 04 February 2013
https://doi.org/10.1002/jsfa.6089
Cited by: 53

Abstract

BACKGROUND

There is a growing interest in industry to replace synthetic chemicals by natural products with bioactive properties. Aromatic plants are excellent sources of bioactive compounds that can be extracted using several processes. As far as oregano is concerned, studies are lacking addressing the effect of extraction processes in bioactivity of extracts. This study aimed to characterise the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil and extracts (in hot and cold water, and ethanol), and the chemical composition of its essential oil.

RESULTS

The major components of oregano essential oil were carvacrol, β‐fenchyl alcohol, thymol, and γ‐terpinene. Hot water extract had the strongest antioxidant properties and the highest phenolic content. All extracts were ineffective in inhibiting the growth of the seven tested bacteria. In contrast, the essential oil inhibited the growth of all bacteria, causing greater reductions on both Listeria strains (L. monocytogenes and L. innocua).

CONCLUSION

O. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry. © 2013 Society of Chemical Industry

Number of times cited according to CrossRef: 53

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