Antioxidant and antimicrobial activities of essential oils obtained from Oregano (Origanum vulgare ssp. hirtum) by using different extraction methods

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dc.contributor.authorKarakaya S.
dc.contributor.authorEl S.N.
dc.contributor.authorKaragözlü N.
dc.contributor.authorŞahin S.
dc.date.accessioned2024-07-22T08:20:12Z
dc.date.available2024-07-22T08:20:12Z
dc.date.issued2011
dc.description.abstractIn this study, antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) were determined by using solvent-free microwave extraction (SFME), supercritical fluid extraction, and conventional hydrodistillation (CH) methods. The inhibitory effects on the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical of essential oils obtained from oregano by using SFME and CH were similar. However, essential oil extracted by CH showed greater (2.69μmol/μL of oil) Trolox equivalent antioxidant capacity (TEAC) than oregano oils obtained by SFME (P<.05). The difference between percentage inhibition and TEAC values most probably is due to the fact that undiluted and diluted samples are used in the percentage inhibition assay and the TEAC assay, respectively. TEAC values of oregano essential oils obtained by SFME at different microwave power levels were found to be similar and ranged from 0.72 to 0.84μmol/μL of oil. Essential oils obtained by CH and SFME at different microwave powers inhibited the survival of Listeria monocytogenes, Salmonella typhimurium, and Escherichia coli O157:H7, whereas survival of Staphylococcus aureus was not influenced. In addition, oregano oil obtained by SFME at 40% power level did not show any inhibitory effect on E. coli O157:H7. © Copyright 2011, Mary Ann Liebert, Inc.
dc.identifier.DOI-ID10.1089/jmf.2010.0098
dc.identifier.issn15577600
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/18050
dc.language.isoEnglish
dc.subjectAnti-Bacterial Agents
dc.subjectAntioxidants
dc.subjectBacteria
dc.subjectChemistry Techniques, Analytical
dc.subjectOils, Volatile
dc.subjectOriganum
dc.subjectPlant Extracts
dc.subjectEscherichia coli
dc.subjectListeria monocytogenes
dc.subjectOriganum
dc.subjectOriganum vulgare
dc.subjectSalmonella typhimurium
dc.subjectStaphylococcus aureus
dc.subjectantibiotic agent
dc.subjectantioxidant
dc.subjectessential oil
dc.subjectoriganum vulgare extract
dc.subjectplant extract
dc.subjectradical
dc.subjectunclassified drug
dc.subjectantibacterial activity
dc.subjectantibiosis
dc.subjectantioxidant activity
dc.subjectarticle
dc.subjectbacterial survival
dc.subjectcontrolled study
dc.subjectdrug isolation
dc.subjectEscherichia coli
dc.subjectextraction and extracts
dc.subjecthydrodistillation
dc.subjectListeria monocytogenes
dc.subjectnonhuman
dc.subjectoregano
dc.subjectpriority journal
dc.subjectSalmonella typhimurium
dc.subjectsolvent free microwave extraction
dc.subjectStaphylococcus aureus
dc.subjectsupercritical fluid extraction
dc.titleAntioxidant and antimicrobial activities of essential oils obtained from Oregano (Origanum vulgare ssp. hirtum) by using different extraction methods
dc.typeArticle

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