CARACTERISATION OF ORIGANUM VULGARE EXTRACTS
DOI:
https://doi.org/10.24193/subbchem.2022.4.23Keywords:
Oregano vulgare, antioxidant activity, polyphenols, HPLC, GC-MSAbstract
Origanum vulgare L., commonly known as oregano, is a woody, rhizomatous perennial plant. Oregano extracts are a complex mixture of different compounds, in which major constituents are terpenes (mono- and sesquiterpenes). The flavor of oregano oil is generally due to the presence of thymol and carvacrol. Carvacrol has multiple properties: antioxidant, antimicrobial, antitumor, antimutagenic, antigenotoxic, analgesic, antispasmodic, anti-inflammatory, angiogenic, antiparasitic, antiplatelet, insecticidal, antihepatotoxic and neuroprotective. The oregano extract was characterized by analyzing, the antioxidant activity, the total polyphenols content (obtaining 2.4 - 3 mg gallic acid/g), the content of phenolic acids and flavonols by HPLC chromatography, the content of carvacrol (21, 29% in essential oil and 19.78% in ethanolic extract) and thymol (2.59% in essential oil and 2.67% in alcoholic extract) by GC-MS chromatography. Oregano extracts were tested for antimicrobial activity against Staphylococcus aureus. The test results demonstrate the significant antimicrobial activity of these preparations.
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