کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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6393360 | 1330450 | 2012 | 7 صفحه PDF | دانلود رایگان |
Origanum vulgare subsp. virens growing wild in Madeira Island, Portugal was studied within the ongoing investigations on polymorphic Lamiaceae species. The antimicrobial activity of the essential oils and n-hexane extracts of origanum was determined against 10 strains of bacteria and yeasts, found as human pathogenic or food spoilage microorganisms. The essential oils, n-hexane extracts and isolated compounds showed moderately activity, compared to standard antibiotics, inhibiting all tested bacteria except Pseudomonas aeruginosa. The most sensitive microorganism was Mycobacterium smegmatis, reaching MIC = 25 μg mLâ1. The results obtained suggest a potential application of these oils in preventing the human pathogenic and food spoilage due to microorganism's growth. The essential oils and n-hexane extracts have greater RSC than polar extracts, probably due to the high contents in thymol, which demonstrated the highest activity in the DPPH assay. All studied origanum samples showed a large content in non-esterified 1-hexacosanol, C26H54O, accumulated mainly in bracts and flowers.
⺠The essential oils (EO), hexane extracts showed moderately antimicrobial activity. ⺠The most sensitive microorganism was M. smegmatis, reaching MIC = 25 μg/mL. ⺠Origanum can be used in preventing food spoilage due to microorganism's growth. ⺠The essential oils and n-hexane extracts have greater RSC than polar extracts. ⺠Non-esterified 1-hexacosanol, was found accumulated mainly in bracts and flowers.
Journal: Food Control - Volume 23, Issue 2, February 2012, Pages 552-558