Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal

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 mL−1. 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.

► The essential oils (EO), hexane extracts showed moderately antimicrobial activity. ► The most sensitive microorganism was M. smegmatis, reaching MIC = 25 μg/mL. ► Origanum can be used in preventing food spoilage due to microorganism's growth. ► The essential oils and n-hexane extracts have greater RSC than polar extracts. ► Non-esterified 1-hexacosanol, was found accumulated mainly in bracts and flowers.