Composition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp vulgare and subsp hirtum) essential oils
Küçük Resim Yok
Tarih
2015
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
ELSEVIER SCIENCE BV
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Essential oils (EOs) from Origanum vulgare subsp. vulgare (OW) and O. vulgare subsp. hirtum (OVH) were evaluated for antioxidant activities (DPPH, ABTS, FRAP, CUPRAC, beta-carotene/linoleic acid, phospho-molybdenum and metal chelating), antimicrobial and inhibitory properties against acetylcholinesterase, butrylcholinesterase, tyrosinase, alpha-amylase and alpha-glucosidase. Thymol and linalool were identified as major component in OW and OVH essential oils, respectively. O. vulgare subsp. vulgare exhibited a strong free radical scavenging, reducing power, antimicrobial and acetylcholinesterase, butrylcholinesterase, alpha-amylase and alpha-glucosidase inhibitory activity. Interestingly, OVH possess a significant metal chelating and tyrosinase inhibitory activities. The EOs of both species exhibited moderate antibacterial and antifungal activities. The MIC values of the EOs ranged from 85.3 to 426.7 mu g/mL. O. vulgare subsp. vulgare showed higher activity against Sarcina lutea with the lowest MIC (85.3 mu g/mL), whereas OVH indicated strong activity for Candida albicans with MIC value of 85.3 mu g/mL. The data suggest that the Origanum EOs could be used as valuable new natural agents with functional properties for food and pharmacology industries. (C) 2015 Elsevier B.V. All rights reserved.
Açıklama
Anahtar Kelimeler
Antimicrobial, Antioxidant, Enzyme inhibitory, Essential oil, Origanum, Turkey
Kaynak
INDUSTRIAL CROPS AND PRODUCTS
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
70
