The Influence of different oregano species on the antioxidant activity of carvacrol and Rosmarinic acid
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2017-02-01 |
ISBN: 978-93-84422-75-2.
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In nature there are a wide variety of naturally occurring antioxidants, which are different in their composition, physical and chemical properties, mechanisms. In recent years, the efficiency of essential oils from Oregano species has been reported in many studies. Antioxidant activities of Oregano are associated with its constituent’s rosmarinic acid (RA) and carvacrol (CA). Oregano essential oils and phenolic compounds have been shown to possess antioxidant, antibacterial, antifungal, diaphoretic, carminative, antispasmodic activities. The aim of this study was to determine and evaluate antioxidant activity of essential oil (carvacrol) and phenolic compounds (rosmarinic acid) from three different Oregano (Origanum onites L., Origanum vulgare L. and Origanum vulgare supp. hirtum) species ethanolic extract by using HPLC post-column DPPH system method. Two compounds with antioxidant properties - CA and RA were established by HPLC post-column DPPH system method. The antioxidant activities of the identified compounds were expressed as TEAC values (Trolox mmol/g). The present study revealed that the highest RA antiradical response was obtained in O. vulgare spp.hirtum 9550± 95 mmol/g and the lowest in O. Vulgare L. (2605± 52 mmol/g) (p<0.05). The highest CA yields obtained in O. onites L. The yield of CA was 1.8 and 4.7 times higher in O. onites L. compared with O.vulgare supp. Hirtum L. and O. vulgare L., respectively.