DOCSLIB.ORG

Origanum</Italic> Essential Oils

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Origanum</Italic> Essential Oils 1202 J. Agric. Food Chem. 1996, 44, 1202−1205 Antimicrobial and Cytotoxic Activities of Origanum Essential Oils Afroditi Sivropoulou,† Eleni Papanikolaou,† Constantina Nikolaou,† Stella Kokkini,‡ Thomas Lanaras,‡ and Minas Arsenakis*,† Laboratory of General Microbiology, Section of Genetics, Development and Molecular Biology, and Laboratory of Systematic Botany and Phytogeography, Section of Botany, School of Biology, Aristotle University, Thessaloniki 54006, Greece Three Origanum essential oils, Origanum vulgare ssp. hirtum, Origanum dictamnus, and a commercially available Origanum oil, were analyzed by gas chromatography-mass spectrometry (GC-MS) and showed a high content of carvacrol, thymol, γ-terpinene, and p-cymene representing 73.7%, 92.8%, and 87.78% of the total oil, respectively. The three essential oils exhibited high levels of antimicrobial activity against eight strains of Gram-positive and Gram-negative bacteria. Among the major components of the three oils, carvacrol and thymol exhibited the highest levels of antimicrobial activity, while their biosynthetic precursors γ-terpinene and p-cymene were inactive. The essential oil of O. vulgare ssp. hirtum was extremely bactericidal at 1/4000 dilution and even at dilutions as high as 1/50000 caused considerable decrease in bacterial growth rates. The same essential oil also exhibited high levels of cytotoxicity against four permanent animal cell lines including two derived from human cancers. Keywords: Origanum vulgare; Origanum dictamus; essential oils; carvacrol; thymol; antimicrobial activity; cytotoxicity; terpenes; cancer INTRODUCTION plants, collected from the island of Euboea, and (ii) O. Essential oils derived from many plants are known dictamnus plants, cultivated on the island of Crete, were air- to possess antifungal (Thompson, 1989), insecticidal dried and grossly pulverized. Their essential oils were isolated after hydrodistillation for 2 h, using a Clevenger apparatus. (Konstantopoulou et al., 1992), and antimicrobial activi- A commercially available Origanum essential oil was also ties (Janssen et al., 1987). Among them are the Orig- used. anum essential oils (Janssen et al., 1986; Valnet et al., The three essential oils were chromatographed using a 1978; Aifi, 1975) which are widely used in the flavoring Shimadzu GC-14A gas chromatograph equipped with a Su- of food products and alcoholic beverages. pelcowax 10 (Supelco) capillary column (60 m 0.25 mm i.d.). Members of the genus Origanum (Labiatae family) The carrier gas was helium, and the linear gas× velocity was are often characterized by the existence of chemical 20.4 cm/s. The injector temperature was 240 °C. The column differences, with respect to both essential oil content and temperature was initially 70 °C and then gradually increased composition. As a result, the total (crystallizable and at a rate of 4 °C/min up to 220 °C. For detection a flame noncrystallizable) phenol content of their essential oils ionization detector (FID) was used set at a temperature of 240 ranges from traces up to 95%, even between plants of °C. Gas chromatography-mass spectroscopy (GC-MS) analy- the same species (Kokkini and Vokou, 1989; Vokou et ses were conducted using a Shimadzu GC-MS QP2000 system equipped with a Supelcowax 10 capillary column (60 m 0.25 al., 1992). The preponderance of carvacrol (noncrystal- mm i.d.) under the same GC conditions. For GC-MS× detec- lizable phenol) or thymol (crystallizable phenol) in their tion, an electron impact (EI) quadropolar system was used with essential oils is responsible for their commercial clas- ionization energy of 70 eV. The essential oil components were sification as oregano or thyme oil, respectively (Kokkini, identified by comparing their relative retention times (tR) and 1994). The variation in the chemical composition of mass spectra (MS) with those of authentic samples and Origanum essential oils is likely to have a bearing on literature citations (Stenhagen et al., 1974; Masada, 1976; the level of their antimicrobial properties. In this paper Jennings and Shibamoto, 1980) as well as a computerized MS we report on a comparative study of the antimicrobial data bank. properties of three representative Origanum essential Bacterial Strains and Media. The following reference oils and their main chemical constituents. Two of them strains of bacteria, purchased from the National Collection of were derived from the well-known commercial herbs Industrial and Marine Bacteria (NCIMB, Aberdeen, Scotland), Greek oregano, viz. Origanum vulgare L. ssp. hirtum were used as test organisms in all antimicrobial assays: (Link) Ietswaart, and Dittany of Crete, viz., Origanum Escherichia coli (NCIMB 8879 and NCIMB 12210), Pseudomo- nas aeruginosa (NCIMB 12469), Salmonella typhimurium dictamnus L., whereas the third was a commercially (NCIMB 10248), Staphylococcus aureus (NCIMB 9518 and available preparation of Origanum oil. NCIMB 8625), Rhizobium leguminosarum (NCIMB 11478), MATERIALS AND METHODS and Bacillus subtilis (NCIMB 3610). Bacteria were grown either in nutrient broth or in nutrient agar and incubated at Plant Material: GC and GC-MS Analyses of Essential 37 °C (E. coli, P. aeruginosa, and S. typhimurium), at 30 °C Oils. Aerial parts of (i) wild growing O. vulgare ssp. hirtum (S. aureus and B. subtilis), or at 25 °C (R. leguminosarum). These particular strains are standard reference strains that * Author to whom correspondence should be ad- are routinely used for the evaluation of antimicrobial com- dressed (fax 0030-31-99 8298; e-mail arsenakis@ pounds. olymp.ccf.auth.gr). Antimicrobial Assay (Disk Diffusion Assay). Filter † Laboratory of General Microbiology. paper disks (Whatman No. 1, 5 mm diameter) containing 5 ‡ Laboratory of Systematic Botany and Phytogeogra- µL of the particular essential oil or isolated compound (au- phy. thentic samples, Aldrich Chemical Co., Milwaukee, WI) were S0021-8561(95)00540-1 CCC: $12.00 © 1996 American Chemical Society Activities of Origanum Essential Oils J. Agric. Food Chem., Vol. 44, No. 5, 1996 1203 applied on the surface of agar plates previously seeded with Table 1. Quantitative and Qualitative Composition of test organisms. The plates were incubated overnight at the the Three Essential Oils: Origanum Commmercial Oil, appropriate temperature (see above), and the net zone of O. vulgare ssp. hirtum, and O. dictamnus inhibition (mm) was determined. The results indicated in composition (%) Table 2 and in the text represent the net zone of inhibition after substraction of the diameter (5 mm) of the paper disk. commercial O. vulgare O. Determination of Bacterial Cell Growth. Isolated component Origanum oil ssp. hirtum dictamnus bacterial colonies from overnight plates were transferred into 1, R-thujene 0.13 -b - nutrient broth and grown overnight at the appropriate tem- 2, R-pinene 2.40 0.88 1.56 perature (see above). Tubes of nutrient broth containing 3, camphene 5.36 0.15 0.13 varying concentrations of essential oils, initially diluted 1:10 4, â-pinene 0.34 0.08 0.14 (v/v) in ethanol, were then inoculated with appropriate aliquots 5, sabinene 1.00 0.04 0.06 6, myrcene 0.75 0.61 1.21 of these cultures so that their optical densities (OD600) were equal. The growth of each culture was monitored in two ways, 7, R-phellandrene 0.12 0.07 0.15 either by measuring its optical density at 600 nm (OD )at 8, R-terpinene 1.53 0.62 1.88 600 9, limonene 4.12 0.14 0.23 30 min intervals for a total period of 8 h (total counts) or by 10, 1,8-cineole 0.68 0.18 0.19 plating at specific time intervals suitably diluted aliquots of 11, â-phellandrene tra 0.08 0.06 the culture on nutrient agar plates (viable counts). 12, γ-terpinene 1.32 2.07 11.41 Cells and Cytotoxicity Assay. Vero (African green 13, â-ocimene tr 0.09 0.03 monkey, kidney), Hep-2 (epidermoid carcinoma, larynx, hu- 14, p-cymene 40.15 8.76 13.49 man), RSC (rabbit skin), and HeLa (epitheloid carcinoma, 15, R-terpinolene 0.40 0.05 0.08 cervix, human) cells were grown in Dulbecco’s modified eagle 16, 6-methyl-3-heptanol 0.11 -- medium (DMEM) supplemented with 5% fetal calf serum 17, nonanal 0.09 -- (FCS) and 5% newborn calf serum (NCS). For cytotoxicity 18, 3-octanol --0.08 assays, cells in DMEM were seeded into 12-well plates at a 19, 1-octen-3-ol 0.04 0.37 0.38 density of 2.1 105 cells/well and the appropriate dilution of 20, trans-sabinene tr 0.15 0.63 the essential× oil was then added. The essential oils were hydrate initially diluted 1:100 (v/v) in ethanol, and further dilutions 21, â-bourbonene 0.05 -- were made in DMEM. After 24 h of incubation, the medium 22, cis-sabinene hydrate 4.32 0.22 1.01 was removed; the cells were trypsinized and counted in a 23, linalool 0.12 0.23 24, linalyl acetate 0.06 0.02 hemocytometer by the trypan blue-exclusion method (Hayashi - 25, terpinen-4-ol tr -- et al., 1990). Growth inhibition data were plotted as a dose- 26, â-caryophyllene 0.62 1.50 1.63 effect curve (Figure 3), from which the 50% inhibitory dose 27, methylcarvacrol 0.14 0.05 0.05 (ID50) was obtained. 28, trans-dihydrocarvone 0.13 0.03 0.03 29, cis-dihydrocarvone 0.02 tr tr RESULTS AND DISCUSSION 30, isoborneol 0.09 0.10 0.17 31, R-terpineol 2.31 0.42 0.44 Table 1 shows that the main components of the three 32, γ-elemene 0.07 0.20 0.02 oils analyzed, the commercial Origanum oil, O. vulgare 33, â-bisabolene 0.09 0.15 0.17 34, γ-cadinene - 0.02 0.06 ssp. hirtum oil, and O. dictamnus oil, were carvacrol, 35, trans-carveol 0.06 0.10 0.18 thymol, γ-terpinene, and p-cymene. Significant quan- 36, calemene - 0.03 0.08 titative differences between the three oils were apparent 37, p-cymen-8-ol - 0.08 0.09 only between the two isomeric phenols, carvacrol and 38, carvacrol acetate - 0.36 0.52 thymol, and their biosynthetic precursors γ-terpinene 39, spathulenol 0.05 0.05 0.22 40, thymol 31.80 2.45 0.44 and p-cymene (Poulose and Croteau, 1978).
Load more

Recommended publications
  • Fragrant Herbs for Your Garden
    6137 Pleasants Valley Road Vacaville, CA 95688 Phone (707) 451-9406 HYPERLINK "http://www.morningsunherbfarm.com" www.morningsunherbfarm.com HYPERLINK "mailto:[email protected]" [email protected] Fragrant Herbs For Your Garden Ocimum basilicum – Sweet, or Genovese basil; classic summer growing annual Ocimum ‘Pesto Perpetuo’ – variegated non-blooming basil! Ocimum ‘African Blue’ - sterile Rosmarinus officinalis ‘Blue Spires’ – upright grower, with large leaves, beautiful for standards Salvia officinalis ‘Berggarten’ – sun; classic culinary, with large gray leaves, very decorative Thymus vulgaris ‘English Wedgewood’ – sturdy culinary, easy to grow in ground or containers Artemesia dracunculus var sativa – French tarragon; herbaceous perennial. Absolutely needs great drainage! Origanum vulgare – Italian oregano, popular oregano flavor, evergreen; Greek oregano - strong flavor Mentha spicata ‘Kentucky Colonel’ – one of many, including ginger mint and orange mint Cymbopogon citratus – Lemon grass, great for cooking, and for dogs Aloysia triphylla – Lemon verbena ; Aloysia virgata – Sweet Almond Verbena – almond scented! Polygonum odoratum – Vietnamese coriander, a great perennial substitute for cilantro Agastache foeniculum ‘Blue Fortune’ – Anise hyssop, great for teas, honebee plant Agastache ‘Coronado’; A. Grape Nectar’ – both are 18 inches, delicious for tea, edible flr Agastache ‘Summer Breeze’ – large growing, full sun, bicolored pink and coral flowers Prostanthera rotundifolium – Australian Mint Bush.
    [Show full text]
  • Unesco – Eolss Sample Chapters
    CULTIVATED PLANTS, PRIMARILY AS FOOD SOURCES – Vol. II– Spices - Éva Németh SPICES Éva Németh BKA University, Department of Medicinal and Aromatic Plants, Budapest, Hungary Keywords: culinary herbs, aromatic plants, condiment, flavoring plants, essential oils, food additives. Contents 1. Introduction 2. Spices of the temperate zone 2.1. Basil, Ocimum basilicum L. (Lamiaceae). (See Figure 1). 2.2. Caraway Carum carvi L. (Apiaceae) 2.3. Dill, Anethum graveolens L. (Apiaceae) 2.4. Mustard, Sinapis alba and Brassica species (Brassicaceae) 2.5. Oregano, Origanum vulgare L. (Lamiaceae) 2.6. Sweet marjoram, Majorana hortensis Mönch. (Lamiaceae) 3. Spices of the tropics 3.1. Cinnamon, Cinnamomum zeylanicum Nees, syn. C. verum J.S.Presl. (Lauraceae) 3.2. Clove, Syzyngium aromaticum L syn. Eugenia caryophyllata Thunb. (Myrtaceae) 3.3. Ginger, Zingiber officinale Roscoe (Zingiberaceae) 3.4. Pepper, Piper nigrum L. (Piperaceae) Glossary Bibliography Biographical Sketch Summary In ancient times no sharp distinction was made between flavoring plants, spices, medicinal plants and sacrificial species. In the past, spices were very valuable articles of exchange, for many countries they assured a source of wealth and richness. Today, spices are lower in price, but they are essential of foods to any type of nation. In addition to synthetic aromatic compounds, spices from natural resources have increasing importance again. UNESCO – EOLSS The majority of spices not only add flavor and aroma to our foods, but contribute to their preservationSAMPLE and nutritive value. Although CHAPTERS the flavoring role of spices in our food cannot be separated from their other (curing, antimicrobal, antioxidant, etc.) actions, in this article we try to introduce some of the most important plants selected according to their importance as condiments.
    [Show full text]
  • Introducing Dittany of Crete (Origanum Dictamnus L.) to Gastronomy: a New Culinary Concept for a Traditionally Used Medicinal Plant$
    Available online at www.sciencedirect.com International Journal of Gastronomy and Food Science International Journal of Gastronomy and Food Science 2 (2015) 112–118 www.elsevier.com/locate/ijgfs Culinary Concept Introducing Dittany of Crete (Origanum dictamnus L.) to gastronomy: A new culinary concept for a traditionally used medicinal plant$ Nikos Krigasa,n, Diamanto Lazarib, Eleni Maloupac, Maria Stikoudic aDepartment of Botany, School of Biology, Aristotle University of Thessaloniki, GR-54124, Greece bDepartment of Pharmacognosy, School of Pharmacy, Aristotle University of Thessaloniki, GR-54124, Greece cLaboratory of Conservation and Evaluation of Native and Floricultural Species-Balkan Botanic Garden of Kroussia, Institute of Genetics, Breeding and Phytogenetic Resources, Hellenic Agricultural Organisation Demeter, GR-57001 Thermi, Thessaloniki, Greece Received 16 December 2014; accepted 19 February 2015 Available online 26 February 2015 Abstract A new culinary concept has been developed to praise ancient and modern uses of exclusive Mediterranean ingredients, focusing the world's attention in a region: Crete, Greece. We reviewed the vernacular names, medicinal properties and traditional uses of the Dittany of Crete (local endemic of the island of Crete, Greece) and we explored the possibility of cooking different dishes. We developed a novel concept which resulted in the culinary use of the infusion, the leaves and/or inflorescences of this perennial herb in modern sweet and savoury dishes of Mediterranean cuisine (five case-studies are described and illustrated). Our study expands the use of a unique and beneficial herb (Origanum dictamnus) rendering it as a new spicy ingredient suitable for gastronomic experimentation. The promotion of new uses for this traditionally used medicinal plant (currently cultivated only at small scale on the island of Crete) (i) offers new ingredients to international gastronomy, (ii) may prove to be beneficial for local economies, and (iii) supports sustainable plant exploitation.
    [Show full text]
  • GARDEN of the SUN - HERBS Page 1
    GARDEN OF THE SUN - HERBS page 1 Botanical Name Common Name Achillea millefolium COMMON YARROW Achillea millefolium 'Rosea' DWARF PINK YARROW Achillea tomentosa WOOLLY YARROW Allium ampeloprasum ELEPHANT GARLIC Allium schoenoprasum CHIVES Aloysia citrodora LEMON VERBENA Artemisia abrotanum SOUTHERNWOOD Artemisia dracunculus FRENCH TARRAGON Brassica oleracea var. longata WALKING STICK KALE Buddleja BUTTERFLY BUSH Buxus BOXWOOD Cerastium tomentosum SNOW-IN-SUMMER Chaenomeles japonica 'Contorta' JAPANESE QUINCE 'CONTORTA' Cymbopogon citratus LEMON GRASS Digitalis purpurea FOXGLOVE Erigeron FLEABANE Eriophyllum confertiflorum GOLDEN YARROW Eruca 'Roquetta rugola' ARUGULA 'ROQUETTE RUGOLA' Eryngium SEA HOLLY Foeniculum vulgare COMMON FENNEL Gaillardia BLANKET FLOWER Lavandula LAVENDER Melissa officinalis LEMON BALM Micromeria thymifolia EMPEROR'S MINT Monarda BEE BALM Monarda didyma SCARLET BEE BALM Nepeta x faassenii CATMINT Origanum MOUNDING MARJORAM Origanum dictamnus DITTANY OF CRETE or HOP MARJORAM Origanum laevigatum 'Hopley's' ORNAMENTAL OREGANO 'HOPLEY'S' Origanum vulgare 'Aureum Crispum' GOLDEN CURLY OREGANO 'AUREUM CRISPUM' Origanum vulgare 'Creaton' OREGANO 'CREATON' Origanum vulgare var. hirtum GREEK OREGANO GARDEN OF THE SUN - HERBS page 2 Botanical Name Common Name Pelargonium APRICOT-SCENTED GERANIUM Pelargonium GINGER-SCENTED GERANIUM Pelargonium 'Attar of Roses' SCENTED GERANIUM 'ATTAR OF ROSES' Pelargonium 'Rober's Lemon Rose' GERANIUM 'ROBER'S LEMON ROSE' Pelargonium x hortorum 'Platinum' PLATINUM ZONAL or HORSESHOE GERANIUM
    [Show full text]
  • Lamiales – Synoptical Classification Vers
    Lamiales – Synoptical classification vers. 2.6.2 (in prog.) Updated: 12 April, 2016 A Synoptical Classification of the Lamiales Version 2.6.2 (This is a working document) Compiled by Richard Olmstead With the help of: D. Albach, P. Beardsley, D. Bedigian, B. Bremer, P. Cantino, J. Chau, J. L. Clark, B. Drew, P. Garnock- Jones, S. Grose (Heydler), R. Harley, H.-D. Ihlenfeldt, B. Li, L. Lohmann, S. Mathews, L. McDade, K. Müller, E. Norman, N. O’Leary, B. Oxelman, J. Reveal, R. Scotland, J. Smith, D. Tank, E. Tripp, S. Wagstaff, E. Wallander, A. Weber, A. Wolfe, A. Wortley, N. Young, M. Zjhra, and many others [estimated 25 families, 1041 genera, and ca. 21,878 species in Lamiales] The goal of this project is to produce a working infraordinal classification of the Lamiales to genus with information on distribution and species richness. All recognized taxa will be clades; adherence to Linnaean ranks is optional. Synonymy is very incomplete (comprehensive synonymy is not a goal of the project, but could be incorporated). Although I anticipate producing a publishable version of this classification at a future date, my near- term goal is to produce a web-accessible version, which will be available to the public and which will be updated regularly through input from systematists familiar with taxa within the Lamiales. For further information on the project and to provide information for future versions, please contact R. Olmstead via email at [email protected], or by regular mail at: Department of Biology, Box 355325, University of Washington, Seattle WA 98195, USA.
    [Show full text]
  • Garden of the Sun Herbs April, 2017
    Garden of the Sun Herbs April, 2017 # BOTANICAL NAME COMMON NAME Achillea millefolium COMMON YARROW Achillea millefolium 'Rosea' DWARF PINK YARROW Achillea tomentosa WOOLLY YARROW Aloysia citrodora LEMON VERBENA Artemisia abrotanum SOUTHERNWOOD Arugula (Eruca) 'Roquetta rugola' ARUGULA 'ROQUETTE RUGOLA' Brassica oleracea var. longata WALKING STICK KALE Buddleja BUTTERFLY BUSH Buxus BOXWOOD Cerastium tomentosum SNOW-IN-SUMMER Chaenomeles japonica 'Contorta' CONTORTED JAPANESE QUINCE Chives (Allium schoenoprasum) CHIVES Cymbopogon citratus LEMON GRASS Digitalis purpurea FOXGLOVE Erigeron FLEABANE Eriophyllum confertiflorum GOLDEN YARROW Eryngium SEA HOLLY Fennel (Foeniculum vulgare) COMMON FENNEL 2 Gaillardia BLANKET FLOWER Garlic (Allium ampeloprasum) ELEPHANT GARLIC Lavandula LAVENDER Melissa officinalis LEMON BALM 2 Micromeria thymifolia EMPEROR'S MINT Monarda BEE BALM Monarda didyma SCARLET BEE BALM Nepeta x faassenii CATMINT Oregano (Origanum dictamnus) DITTANY OF CRETE or HOP MARJORAM Oregano (Origanum vulgare var. hirtum) GREEK OREGANO Oregano (Origanum vulgare) 'Aureum Crispum' GOLDEN CURLY OREGANO Oregano (Origanum vulgare) 'Creaton' OREGANO 'CREATON' Origanum MOUNDING MARJORAM Origanum laevigatum 'Hopley's' ORNAMENTAL OREGANO 'HOPLEY'S' Parsley, Flat Leaf (Petroselinum crispum) FLAT LEAF or ITALIAN PARSLEY Pelargonium APRICOT-SCENTED GERANIUM Pelargonium GINGER-SCENTED GERANIUM 2 Pelargonium 'Attar of Roses' SCENTED GERANIUM 'ATTAR OF ROSES' Pelargonium 'Rober's Lemon Rose' GERANIUM 'ROBER'S LEMON ROSE' Pelargonium x hortorum
    [Show full text]
  • The Antibacterial Activity of Essential Oil of Oregano (Origanum Vulgare L.)
    WFL Publisher Science and Technology Meri-Rastilantie 3 B, FI-00980 Journal of Food, Agriculture & Environment Vol.8 (2): 272-274. 2010 www.world-food.net Helsinki, Finland e-mail: [email protected] The antibacterial activity of essential oil of oregano (Origanum vulgare L.) Birol Özkalp 1*, Fatih Sevgi 1, Mustafa Özcan 2 and Mehmet Musa Özcan 3 1Department of Medicinal Laboratory, College of Health Care University of Selçuk, 42031 Konya/Turkey. 2 Faculty of Veterinary, University of Selçuk, 42031 Konya, Turkey. 3 Department of Food Engineering, Faculty of Agriculture, University of Selçuk, 42031 Konya, Turkey. *e-mail: [email protected] Received 11 February 2010, accepted 18 April 2010. Abstract Antibacterial activities of the essential oil of oregano (Origanum vulgare L.) and ampicillin on Escherichia coli RSKK 340, Klebsiella pneumoniae RSKK 06017, Pseudomonas aeruginosa RSKK 06021, Salmonella enteritidis RSKK 96046, Streptococcus pyogones RSKK 413/214, Bacillus cereus RSKK 1122, Staphylococcus aureus RSKK 96090 and methicilline-resistant Staphylococcus aureus (MRSA) were determined. The minimum inhibitory concentration (MIC) for oregano oil against various bacteria varied: while M.luteus (16 µg/ml) and B.cereus (32 µg/ml) were susceptible to oregano oil, the others exhibited partly resistance. Except MRSA S. aureus (250 µg/ml), ampicillin had more effect on K. pneumoniae (128 µg/ml) and C. albicans (128 µg/ml) than oregano oil, but very low concentrations of the essential oil were sufficient to prevent microbial growth. Of the bacteria tested, Micrococcus luteus and Bacillus cereus proved to be most susceptible to oregano oil. Oregano oil possessed strong antimicrobial activity compared with the antibiotic.
    [Show full text]
  • Origanum Syriacum L. (Za'atar), from Raw to Go: a Review
    plants Review Origanum syriacum L. (Za’atar), from Raw to Go: A Review Reem Abu Alwafa 1,2 , Samer Mudalal 2 and Gianluigi Mauriello 1,* 1 Department of Agricultural Science, University of Naples Federico II, 80049 Naples, Italy; [email protected] 2 Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 7, Palestine; [email protected] * Correspondence: [email protected] Abstract: The interest in za’atar has increased in recent years due to its economic, cultural, and func- tional importance. The traditional za’atar mix made from dried Origanum syriacum is now a de- manded product nationally and internationally. Air-drying at low temperatures can preserve za’atar quality traits better than other techniques such as oven-drying. The Palestinian za’atar market has the potential to develop and increase its value. However, it is facing many challenges. Another valuable product of za’atar is essential oil. Za’atar essential oil quantity and quality are affected by many factors including geographical location, cultivation, harvesting season, soil, extraction method, tem- perature, and others. These factors interact with za’atar and with each other; therefore, some factors are more effective than others and further research is needed to determine the optimum condition for producing and obtaining za’atar essential oil. Antimicrobial and antioxidant activities are the main functionalities of za’atar essential oil that are behind its medicinal importance. One hundred and twenty-one compounds have been identified in za’atar essential oil. The most common compounds are thymol, γ–terpinene, carvacrol, and α-pinene.
    [Show full text]
  • Calamintha Nepeta (L.) Savi and Its Main Essential Oil Constituent Pulegone: Biological Activities and Chemistry
    Review Calamintha nepeta (L.) Savi and its Main Essential Oil Constituent Pulegone: Biological Activities and Chemistry Mijat Božović 1 and Rino Ragno 1,2,* 1 Rome Center for Molecular Design, Department of Drug Chemistry and Technology, Sapienza University, P.le Aldo Moro 5, 00185 Rome, Italy; [email protected] 2 Alchemical Dynamics s.r.l., 00125 Rome, Italy; alchemicalduynamics.com * Correspondence: [email protected]; Tel.: +39-06-4991-3937; Fax: +39-06-4991-3627 Academic Editor: Olga Tzakou Received: 28 December 2016; Accepted: 6 February 2017; Published: 14 February 2017 Abstract: Medicinal plants play an important role in the treatment of a wide range of diseases, even if their chemical constituents are not always completely recognized. Observations on their use and efficacy significantly contribute to the disclosure of their therapeutic properties. Calamintha nepeta (L.) Savi is an aromatic herb with a mint-oregano flavor, used in the Mediterranean areas as a traditional medicine. It has an extensive range of biological activities, including antimicrobial, antioxidant and anti-inflammatory, as well as anti-ulcer and insecticidal properties. This study aims to review the scientific findings and research reported to date on Calamintha nepeta (L.) Savi that prove many of the remarkable various biological actions, effects and some uses of this species as a source of bioactive natural compounds. On the other hand, pulegone, the major chemical constituent of Calamintha nepeta (L.) Savi essential oil, has been reported to exhibit numerous bioactivities in cells and animals. Thus, this integrated overview also surveys and interprets the present knowledge of chemistry and analysis of this oxygenated monoterpene, as well as its beneficial bioactivities.
    [Show full text]
  • Adulteration of Oregano Herb and Essential Oil by Ezra Bejar, Phd
    Adulteration of Oregano Herb and Essential Oil By Ezra Bejar, PhD American Botanical Council, Austin, TX 78723, USA Correspondence: email Oregano Origanum vulgare Photo ©2019 Steven Foster Citation (JAMA style): Bejar E. Adulteration of oregano herb, and essential oil of oregano. Botanical Adulterants Prevention Bulletin. Austin, TX: ABC-AHP-NCNPR Botanical Adulterants Prevention Program; 2019. Keywords: Adulteration, essential oil, Lippia graveolens, Mediterranean oregano, Mexican oregano, oregano, oregano leaf oil, Origanum onites, Origanum vulgare subsp. hirtum Goal: The goal of this bulletin is to provide timely infor- guidance for quality control personnel, the international mation and/or updates on issues of intentional and acci- herbal products industry and the extended natural prod- dental adulteration and mislabeling of oregano herb and ucts community in general. It is also intended to pres- essential oil (EO).* It provides information on issues of ent a summary of the scientific data and methods on the adulteration and mislabeling of oregano (Origanum vulgare occurrence of species substitution, adulteration, the market subsp. hirtum, O. onites) herb used as a spice and herbal situation, and economic and safety consequences for the remedy, in particular with winter savory (Satureja montana, consumer and the industry. Lamiaceae) herb, sweet marjoram (Origanum majorana, 1. General Information Lamiaceae) herb, Cistus spp. (Cistaceae) leaf, olive (Olea europaea, Oleaceae) leaf, thyme (Thymus spp., Lamiaceae) 1.1 Common name: Oregano1,2† herb, summer savory (Satureja hortensis, Lamiaceae) herb, 1.2 Other common names2-5 strawberry (Fragaria spp., Rosaceae) leaf, sumac (Rhus spp., Anacardiaceae) leaf, hazelnut (Corylus avellana, Betula- Greek oregano: ceae) leaf, myrtle (Myrtus communis, Myrtaceae) leaf, and English: Wild marjoram Danish: Almindelig merian, merianurt colored wheat (Triticum aestivum, Poaceae) bran.
    [Show full text]
  • Evaluation of the Essential Oil Content of Cretan Dittany Cultivated In
    Arom & at al ic in P l ic a n d t Argyropoulou et al., Med Aromat Plants 2014, 3:2 e s M Medicinal & Aromatic Plants DOI: 10.4172/2167-0412.1000157 ISSN: 2167-0412 ResearchResearch Article Article OpenOpen Access Access Evaluation of the Essential Oil Content of Cretan Dittany Cultivated in Northern Greece Catherine Argyropoulou1, Marilena Papadatou1, Catherine Grigoriadou2, Eleni Maloupa2 and Helen Skaltsa1* 1Department of Pharmacognosy and Chemistry of Natural Products, School of Pharmacy, University of Athens, Panepistimiopolis, Zografou, 157 71, Athens, Greece 2Laboratory of Conservation and Evaluation of the Native and Floricultural Species-Balkan Botanic Garden of Kroussia, National Agricultural Research Foundation, P.O. Box 60125, GR-570 01, Thermi, Thessaloniki, Greece Abstract Origanum dictamnus was cultivated at the Laboratory of Conservation and Evaluation of the Native and Floricultural Species (North Greece), far away from the island of Crete (South Greece) where it is growing wild. After one year of cultivation dittany barks/leaves and flowers were analyzed on the basis of their essential oils (yield and quality) for two subsequent years. The essential oils from different parts of the plants were obtained by hydrodistillation in a modified Clevenger-type apparatus, and their chemical analyses were performed by GC and GC-MS. The essential oil yield (1.05-3.14%) and content did not show a negative response to cultivation. Carvacrol was shown to be the main constituent in all samples (45.3-75.1%), with its percentages increasing at the second year of cultivation. Keywords: Origanum dictamnus; Carvacrol; Essential oil; GC-MS; stated in the literature.
    [Show full text]
  • Nanovesicles Loaded with Origanum Onites and Satureja Thymbra Essential Oils and Their Activity Against Food-Borne Pathogens and Spoilage Microorganisms
    molecules Article Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms Giulia Vanti 1,† , Ekaterina-Michaela Tomou 2,†, Dejan Stojkovi´c 3 , Ana Ciri´c´ 3 , Anna Rita Bilia 1 and Helen Skaltsa 2,* 1 Department of Chemistry “Ugo Schiff”, University of Florence, Via Ugo Schiff 6, 50019 Sesto Fiorentino, FI, Italy; giulia.vanti@unifi.it (G.V.); ar.bilia@unifi.it (A.R.B.) 2 Faculty of Pharmacy, Department of Pharmacognosy & Chemistry of Natural Products, National & Kapodistrian University of Athens, Panepistimiopolis, Zografou, 157 71 Athens, Greece; [email protected] 3 Department of Plant Physiology, Institute for Biological Research “Siniša Stankovi´c”—NationalInstitute of Republic of Serbia, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia; [email protected] (D.S.); [email protected] (A.C.)´ * Correspondence: [email protected] † These authors contributed equally to this work. Abstract: Food poisoning is a common cause of illness and death in developing countries. Essential oils (EOs) could be effective and safe natural preservatives to prevent and control bacterial con- tamination of foods. However, their high sensitivity and strong flavor limit their application and Citation: Vanti, G.; Tomou, E.-M.; biological effectiveness. The aim of this study was firstly the chemical analysis and the antimicro- Stojkovi´c,D.; Ciri´c,A.;´ Bilia, A.R.; bial evaluation of the EOs of Origanum onites L. and Satureja thymbra L. obtained from Symi island Skaltsa, H. Nanovesicles Loaded with (Greece), and, secondly, the formulation of propylene glycol-nanovesicles loaded with these EOs Origanum onites and Satureja thymbra to improve their antimicrobial properties.
    [Show full text]