Composition, antioxidant and antifungal activity of wild oregano (Origanum Vulgare) essential oil
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DELEANU, Mariana; POPA, Elisabeta; CARNUTA, Mihaela; POPA, Mona. Composition, antioxidant and antifungal activity of wild oregano (Origanum Vulgare) essential oil. In: Achievements and perspectives of modern chemistry. 9-11 octombrie 2019, Chişinău. Chisinau, Republic of Moldova: Tipografia Academiei de Ştiinţe a Moldovei, 2019, p. 229. ISBN 978-9975-62-428-2.
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Achievements and perspectives of modern chemistry 2019
Conferința "International Conference "Achievements and perspectives of modern chemistry""
Chişinău, Moldova, 9-11 octombrie 2019

Composition, antioxidant and antifungal activity of wild oregano (Origanum Vulgare) essential oil


Pag. 229-229

Deleanu Mariana12, Popa Elisabeta3, Carnuta Mihaela2, Popa Mona3
 
1 University of Agricultural Sciences and Veterinary Medicine, Bucharest,
2 Institute of Cellular Biology and Pathology “Nicolae Simionescu” of the Romanian Academy,
3 University of Agronomical Sciences and Veterinary Medicine Bucharest
 
Disponibil în IBN: 12 noiembrie 2019


Rezumat

Nowadays, there is a continuous interest in the research of antimicrobial, antifungal and antioxidant potential of essential oils and extracts from various plants. This tendency being mainly attributed to the incoming outbreaks of food poisoning worldwide, along with the negative consumers’perception against artificial food additives. Wild oregano (Origanum vulgare) is an aromatic herb belonging to the Lamiaceae family and being commonly spread throughout Asia, Europe and northern Africa [1]. The aim of the present study was to evaluate the chemical composition, total polyphenols (TPC) and flavonoids (TFC) content and to investigate the antioxidant and antifungal properties of the wild oregano essential oil (WOEO) of Romanian origin against three fungi species with high incidence on food products (Aspergillus flavus, Penicillium expansum and Fusarium oxysporum). In all the experiments a commercial WOEO was used. The chemical composition of WOEO was determined by gas-chromatography coupled with mass spectrometer detector triple quadrupole (GC/MS-Triple Quad). The TPC and TFC have been quantified by Folin-Ciocalteu and AlCl3 respectively methods [2]. The antioxidant activity of WOEO was evaluated using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis 3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radicals based methods [2]. The evaluation of the WOEO antifungal activity was performed using the puncture inoculation method [3]. The results showed that WOEO had high content of oxygenated monoterpenes (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). The high content of oxygenated monoterpenes had beenin accordance with TPC (6.71±0.73 mg of gallic acid equivalent/g oil) and TFC (46.5±4.8 μg quercetin equivalent/g oil) respectively. The required concentration to scavenge 50% of the total DPPH free radicals was 0.76±0.13 mg/mL. Moreover, WOEO had significantly inhibited the growth of selected pathogenic fungi species. Thus, it was observed an inhibition of growth up to 75% by exposure of Aspergillus flavus and Fusarium oxysporum to 1μL and of Penicillium expansum to 2 μL of WOEO, respectively. This study demonstrates that the antioxidant and antifungal activity of wild oregano essential oil is well correlated with total polyphenols and oxygenated monoterpenes hydrocarbons content. It can be concluded that wild oregano oil could be used in food preserving in some food products in which Aspergillus flavus, Penicillium expansum and Fusarium oxysporum couldgrow and have potential to produce health hazardous mycotoxines.