Composition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp vulgare and subsp hirtum) essential oils

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dc.contributor.authorSarıkürkcü, Cengiz
dc.contributor.authorZengin, Gökhan
dc.contributor.authorOskay, Mustafa
dc.contributor.authorUysal, Şengül
dc.contributor.authorCeylan, Ramazan
dc.contributor.authorAktümsek, Abdurrahman
dc.date.accessioned2020-03-26T19:01:34Z
dc.date.available2020-03-26T19:01:34Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEssential 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.en_US
dc.identifier.doi10.1016/j.indcrop.2015.03.030en_US
dc.identifier.endpage184en_US
dc.identifier.issn0926-6690en_US
dc.identifier.issn1872-633Xen_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage178en_US
dc.identifier.urihttps://dx.doi.org/10.1016/j.indcrop.2015.03.030
dc.identifier.urihttps://hdl.handle.net/20.500.12395/31964
dc.identifier.volume70en_US
dc.identifier.wosWOS:000355709100023en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE BVen_US
dc.relation.ispartofINDUSTRIAL CROPS AND PRODUCTSen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntimicrobialen_US
dc.subjectAntioxidanten_US
dc.subjectEnzyme inhibitoryen_US
dc.subjectEssential oilen_US
dc.subjectOriganumen_US
dc.subjectTurkeyen_US
dc.titleComposition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp vulgare and subsp hirtum) essential oilsen_US
dc.typeArticleen_US

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