Research Information System
Oxidation Communications, vol.43, no.3, pp.477-488, 2020 (Scopus)
© 2020, Scibulcom Ltd.. All rights reserved.This study investigates the phytochemical composition, antimicrobial, and antioxidant potential of oregano flowers (Origanum onites L.) cultivated in Turkey. Thirty two compounds were identified in essential oil (4.12%) and carvacrol (48.22%) was found to be the major component. The essential oil was tested against different foodborne pathogens, as it exhibited pronounced antimicrobial effect only against Staphylo-coccus aureus in the concentrations 0.05–1.15 mg/ml. The total phenolic content recalculated as gallic acid (GAE) to dry weight (dw) and the total flavonoid content expressed as quercetin (QE) to dw were determined in 95 and 70% ethanol extracts. In addition, the antioxidant activity of both extracts were evaluated by the methods 2,2-diphenyl-1-picrylhydrazyl, 2,2`azinobis(3) ethylbenzthiazoline-6-sulphonic acid, ferric reducing antioxidant power assay and modified cupric reducing antioxidant capacity. The highest values of total phenolic and the total flavonoid were found in 70% ethanol extract 29.54 mg GAE/g dw and 5.16 QE/g dw, respectively. In addition, the amino acid composition characterised this plant as a natural source of essential and non-essential amino acids.