In vitro antioxidant/free radical scavenging and antibacterial properties of endemic oregano and thyme extracts from Greece


Lagouri V., Guldas M., GÜRBÜZ O.

FOOD SCIENCE AND BIOTECHNOLOGY, vol.20, no.6, pp.1487-1493, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 20 Issue: 6
  • Publication Date: 2011
  • Doi Number: 10.1007/s10068-011-0206-3
  • Journal Name: FOOD SCIENCE AND BIOTECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.1487-1493
  • Keywords: oregano, thyme, antioxidant, antimicrobial activity, phenol, GC-MS, PLANT ESSENTIAL OILS, ANTIMICROBIAL ACTIVITY, ESCHERICHIA-COLI
  • Bursa Uludag University Affiliated: Yes

Abstract

The present investigation was to evaluate the antioxidant and antibacterial activities of hexane and methanol extracts from Origanum vulgare ssp. hirtum and Thymus vulgaris (Komotini, Greece). The methanol extracts of oregano and thyme against DPPH radical were more active than the hexane extracts (mean values 0.94 and 0.47, respectively) and oregano exhibited stronger activity than thyme (mean values 0.82 and 0.55, respectively). The results from the beta-carotene/linoleic acid assay showed that all plant extracts inhibited linoleic acid oxidation up to 70.78 +/- 1.17%. The oregano extracts exhibited the strongest inhibition against Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus using the disc diffusion assay. The chemical composition of the hexane and methanol extracts, by using GC-MS, showed that carvacrol, thymol, and p-cymene were the most prominent compounds. The methanol extract of oregano was found the most potent antioxidant with the highest content of total phenolics (138.92 mg GA/g extract) and carvacrol (76.7%).