Planta Med 2006; 72(14): 1330-1334
DOI: 10.1055/s-2006-947255
Letter
© Georg Thieme Verlag KG Stuttgart · New York

Analysis of the Essential Oil of Origanum dubium Growing Wild in Cyprus. Investigation of its Antioxidant Capacity and Antimicrobial Activity

A. Karioti1 , T. Vrahimi-Hadjilouca2 , D. Droushiotis2 , A. Rancic3 , D. Hadjipavlou-Litina4 , H. Skaltsa1
  • 1Department of Pharmacognosy and Chemistry of Natural Products, School of Pharmacy, University of Athens, Athens, Greece
  • 2Agricultural Research Institute, Ministry of Agriculture, Natural Resources & Environment, Nicosia, Cyprus
  • 3Department of Plant Physiology Institute for Biological Research, Belgrade, Serbia
  • 4School of Pharmacy, Department of Pharmaceutical Chemistry, Aristotle University of Thessaloniki, Thessaloniki, Greece
Weitere Informationen

Publikationsverlauf

Received: April 18, 2006

Accepted: July 18, 2006

Publikationsdatum:
04. Oktober 2006 (online)

Abstract

The volatile composition of Origanum dubium in two different maturation stages has been studied. The essential oils were obtained by hydrodistillation in a modified Clevenger-type apparatus, and their analyses were performed by GC and GC-MS. Identification of the components was made by comparison of mass spectra and retention indices with literature records and by co-chromatography with authentic compounds. Carvacrol was shown to be the main constituent. The essential oils were evaluated for antimicrobial activity and proved to be active against all tested microorganisms. Furthermore, their potential antioxidant activity was investigated and found to be significant in scavenging O2 -. The samples were further evaluated for inhibition of soybean lipoxygenase LOX and showed high inhibitory activity.

References

  • 1 Ietswaart J K. A taxonomic revision of the genus Origanum (Labiatae) [dissertation]. The Hague; Leiden University Press 1980
  • 2 Nakatami N. Antioxidative and anti-microbial constituents of herbs and spices. In: Charalambous G, editor Spices, herbs and edible fungi. Amsterdam; Elsevier 1994: p 251-71
  • 3 De Vincenzi M, Stammati A, De Vincenzi A, Silano M. Constituents of aromatic plants: carvacrol.  Fitoterapia. 2004;  75 801-4
  • 4 Dorman H J, Deans S G. Antimicrobial agents from plants: antibacterial activity of plant volatile oils.  J Appl Microbiol. 2000;  88 308-16
  • 5 Burt S. Essential oils: their antibacterial properties and potential applications in foods - a review.  Int J Food Microbiol. 2004;  94 223-53
  • 6 Nostro A, Blanco A R, Cannatelli M A, Enea V, Flamini G, Morelli I. et al . Susceptibility of methicillin-resistant staphylococci to oregano essential oil, carvacrol and thymol.  FEMS Microbiol Lett. 2004;  230 191-5
  • 7 Milos M, Mastelic J, Jerkovic I. Chemical composition and antioxidant effect of glycosidically bound volatile compounds from oregano (Origanum vulgare L. ssp. hirtum).  Food Chem. 2000;  71 79-83
  • 8 Jun J W, Bok K H, Kwang W Y, Moo S K, Ih S C, Hee Y K. et al . Antioxidant effects of Origanum majorana L. on superoxide anion radicals.  Food Chem. 2001;  75 439-44
  • 9 Souleles C. Volatile constituents of Origanum dubium leaves and stem-bark.  Planta Med. 1991;  57 77-8
  • 10 Loukis A, Thanos C, Harvala A. Volatile constituents of bracts and leaves of wild and cultivated Origanum dictamnus .  Planta Med. 1999;  65 189-91
  • 11 Kokkini S, Karousou R, Dardioti A, Krigas N, Lanaras T. Autumn essential oils of Greek Oregano.  Phytochemistry. 1997;  44 883-6
  • 12 Daouk R K, Dagher S M, Sattout J E. A more sophisticated method of determining the fungicidal effect of water-insoluble preparations with a cell harvester, using miconazole as an example.  J Food Prot. 1995;  58 1147-9
  • 13 Muller K. 5-Lipoxygenase and 12-lipoxygenase: Attractive targets for the development of novel antipsoriatic drugs, reviews and trends.  Arch Pharm. 1994;  327 3-19
  • 14 Sacchetti G, Maietti S, Muzzoli M, Scaglianti M, Manfredini S, Radice M. et al . Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods.  Food Chem. 2005;  91 621-32
  • 15 SkočibusˇicŽ M, BezicŽ N, DunkicŽ V. Phytochemical composition and antimicrobial activities of the essential oils from Satureja subspicata Vis. growing in Croatia.  Food Chem. 2006;  96 20-8
  • 16 Van den Dool H, Kratz P D. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography.  J Chromatogr. 1963;  11 463-71
  • 17 Massada Y. Analysis of essential oil by gas chromatography and spectrometry. New York; John Wiley & Sons 1976
  • 18 Adams R. Identification of essential oil components by gas chromatography/mass spectroscopy. Carol Stream; Allured Publishing Co 2001
  • 19 Booth C. Fungal Culture Media. In: Norris JR, Ribbons DW, editors Methods in microbiology. 4th edition London & New York; Academic Press 1971: p 49-94
  • 20 Nicolaides D, Fylaktakidou K, Litinas K, Hadjipavlou-Litina D. Synthesis and biological evaluation of some 4-isoxazolinyl or 1,2,4-oxadiazolyl-coumarins.  J Heterocycl Chem. 1996;  3 967-71
  • 21 Sökmen M, Serkedjieva J, Daferera D, Gulluce M, Polissiou M, Tepe B. et al . In vitro antioxidant, antimicrobial and antiviral activities of the essential oil and various extracts from herbal parts and callus cultures of Origanum acutidens .  J Agric Food Chem. 2004;  52 3309-12
  • 22 Nicolaides D, Fylaktakidou K, Litinas K, Hadjipavlou-Litina D. Synthesis and biological evaluation of several coumarin 4-carboxamidoxime and 3-(coumarin-4-yl)-1,2,4-oxadiazole derivatives.  Eur J Med Chem. 1998;  33 715-24

Prof. Helen Skaltsa

Department of Pharmacognosy and Chemistry of Natural Products

School of Pharmacy

University of Athens

Panepistimiopolis

Zografou

157 71 Athens

Greece

Telefon: +30-210-727-4593

Fax: +30-210-727-4593

eMail: skaltsa@pharm.uoa.gr