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Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum)
- Tsimogiannis, Dimitrios, Stavrakaki, Maria, Oreopoulou, Vassiliki
- International journal of food science & technology 2006 v.41 no.s1 pp. 39-48
- Origanum vulgare, oregano, specialty crops, antioxidant activity, food composition, chemical composition, phenolic compounds, plant extracts, fractionation, free radicals, peroxide value, lipid peroxidation, flavonoids, antioxidants, natural additives, food additives, free radical scavengers
- In this study, Origanum heracleoticum was examined as potential source of phenolic antioxidants. The components of the plant were extracted in a Soxhlet apparatus sequentially with solvents of increasing polarity, specifically with petroleum ether (P), diethyl ether (D) and ethanol (E); the ethanol extract was further fractionated to obtain a diethyl ether (ED) and an ethyl acetate (EEAc) fraction. The activity of the extracts to scavenge 2'2'-diphenyl-1-picrylhydrazyl followed the order ED > E> D > EEAc >> P. Moreover, the antioxidant activity in refined cottonseed oil at a concentration of 500 ppm was monitored through peroxide value measurements and revealed that ED resulted in the highest decrease in the rate of peroxide formation followed by D. Specific flavonoids and rosmarinic acid were detected as the main components of D, ED through HPLC-DAD and HPLC-MS/MS analyses.