Department of Vegetable and Medicinal Plants, Institute of Horticultural Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 166, 02-787 Warsaw, Poland.
Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland.
Molecules. 2021 Feb 13;26(4):988. doi: 10.3390/molecules26040988.
Greek oregano and common oregano were compared in respect of the antioxidant and antibacterial activity of the corresponding essential oils and hydroethanolic extracts in relation with their chemical profile. The chemical composition of essential oils was determined by GC-MS and GC-FID, while extracts (phenolic acids and flavonoids fractions) were analyzed by HPLC-DAD. Based on given volatiles, the investigated subspecies represented two chemotypes: a carvacrol/γ-terpinene/-cymene type in the case of Greek oregano and a sabinyl/cymyl type rich in terpinen-4-ol in common oregano. Within non-volatile phenolic compounds, rosmarinic acid appeared to dominate in both subspecies. Lithospermic acid B, chlorogenic acid and isovitexin were present only in Greek oregano extracts. However, the total content of flavonoids was higher in common oregano extracts. The essential oil and extract of Greek oregano revealed visibly stronger antibacterial activity (expressed as MIC and MBC) than common oregano, whereas the antioxidant potential (determined by DPPH, ABTS and FRAP) of these extracts was almost equal for both subspecies. In the case of plants, the potential application of essential oils and extracts as antiseptic and antioxidant agents in the food industry should be preceded by subspecies identification followed by recognition of their chemotype concerning both terpene and phenolics composition.
对希腊牛至和普通牛至的抗氧化和抗菌活性进行了比较，比较了相应的精油和水醇提取物与它们的化学特征。精油的化学成分通过 GC-MS 和 GC-FID 确定，而提取物（酚酸和类黄酮馏分）通过 HPLC-DAD 进行分析。根据给出的挥发物，研究的亚种代表了两种化学型：希腊牛至中的香芹酚/γ-萜品烯/-柠檬烯型和普通牛至中富含萜品烯-4-醇的萨宾基/环戊基型。在非挥发性酚类化合物中，迷迭香酸似乎在两个亚种中都占主导地位。洛索洛芬酸 B、绿原酸和异荭草苷仅存在于希腊牛至提取物中。然而，普通牛至提取物中的总黄酮含量更高。希腊牛至的精油和提取物表现出明显更强的抗菌活性（用 MIC 和 MBC 表示），而这些提取物的抗氧化潜力（通过 DPPH、ABTS 和 FRAP 测定）对于两个亚种几乎相等。对于植物，精油和提取物作为防腐剂和抗氧化剂在食品工业中的潜在应用应该在亚种鉴定之后进行，然后根据萜烯和酚类成分的化学型来识别它们。
