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Chemical analysis, antioxidant, antiinflammatory and anticholinesterase activities of Origanum ehrenbergii Boiss and Origanum syriacum L. essential oils
- Loizzo, Monica R., Menichini, Federica, Conforti, Filomena, Tundis, Rosa, Bonesi, Marco, Saab, Antoine M., Statti, Giancarlo A., Cindio, Bruno de, Houghton, Peter J, Menichini, Francesco, Frega, Natale Giuseppe
- Food chemistry 2009 v.117 no.1 pp. 174-180
- Origanum, essential oils, plant extracts, chemical composition, antioxidant activity, anti-inflammatory activity, cholinesterase, enzyme inhibition, nitric oxide, thymol, p-cymene, carvacrol, linoleic acid, lipid peroxidation, acetylcholinesterase, chemical constituents of plants, Lebanon
- The essential oils of Origanum ehrenbergii and O. syriacum collected in Lebanon were analysed by GC and GC-MS and evaluated for their anticholinesterase, NO production inhibitory activities, and antioxidant properties. O. ehrenbergi essential oil was characterised by the presence of 37 components, representing 94.9% of the total oil of which thymol (19%) and p-cymene (16.1%) were the main abundant compounds. Thirty-six compounds characterised the O. syriacum essential oil, representing 90.6% of the total oil. The most abundant components were thymol (24.7%) and carvacrol (17.6%). O. ehrenbergii demonstrated interesting scavenging effects on DPPH with an IC₅₀ value of 0.99μg/ml. In addition, both O. ehrenbergii and O. syriacum oils inhibited oxidation of linoleic acid after 30min of incubation, as well as after 60min of incubation with IC₅₀ values of 42.1 and 33.6μg/ml, and 46.9 and 58.9μg/ml, respectively. Interestingly, O. ehrenbergii oil inhibited NO production in the murine monocytic macrophage cell line RAW 264.7 with an IC₅₀ value of 66.4μg/ml. Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibition was assessed by modifications of the Ellman's method. O. ehrenbergii exhibited a strong activity against both cholinesterases with IC₅₀ values of 0.3μg/ml. The data suggest that O. ehrenbergii and O. syriacum oils could be used as a valuable new flavour with functional properties for food or nutriceutical products with particular relevance to supplements for the elderly.