Rezumat articol ediţie STUDIA UNIVERSITATIS BABE┼×-BOLYAI

În partea de jos este prezentat rezumatul articolului selectat. Pentru revenire la cuprinsul ediţiei din care face parte acest articol, se accesează linkul din titlu. Pentru vizualizarea tuturor articolelor din arhivă la care este autor/coautor unul din autorii de mai jos, se accesează linkul din numele autorului.

 
       
         
    STUDIA CHEMIA - Ediţia nr.4 din 2022  
         
  Articol:   CARACTERISATION OF ORIGANUM VULGARE EXTRACTS.

Autori:  SORIN HODISAN, RAMONA POP MAGHIAR, ALINA GROZE, MARIANA GANEA, OANA STANASEL.
 
       
         
  Rezumat:  
DOI: 10.24193/subbchem.2022.4.23

Published Online: 2022-12-30
Published Print: 2022-12-30
pp. 353-363

VIEW PDF

FULL PDF

Abstract. Origanum vulgare L., commonly known as oregano, is a woody, rhizomatous perennial plant. Oregano extracts are a complex mixture of different compounds, in which major constituents are terpenes (mono- and sesquiterpenes). The flavor of oregano oil is generally due to the presence of thymol and carvacrol. Carvacrol has multiple properties: antioxidant, antimicrobial, antitumor, antimutagenic, antigenotoxic, analgesic, antispasmodic, anti-inflammatory, angiogenic, antiparasitic, antiplatelet, insecticidal, antihepatotoxic and neuroprotective. The oregano extract was characterized by analyzing, the antioxidant activity, the total polyphenols content (obtaining 2.4 - 3 mg gallic acid/g), the content of phenolic acids and flavonols by HPLC chromatography, the content of carvacrol (21, 29% in essential oil and 19.78% in ethanolic extract) and thymol (2.59% in essential oil and 2.67% in alcoholic extract) by GC-MS chromatography. Oregano extracts were tested for antimicrobial activity against Staphylococcus aureus. The test results demonstrate the significant antimicrobial activity of these preparations.

Keywords: Oregano vulgare, antioxidant activity, polyphenols, HPLC, GC-MS
 
         
     
         
         
      Revenire la pagina precedentă