Composition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp. vulgare and subsp. hirtum) essential oils

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dc.contributor.authorSarikurkcu C.
dc.contributor.authorZengin G.
dc.contributor.authorOskay M.
dc.contributor.authorUysal S.
dc.contributor.authorCeylan R.
dc.contributor.authorAktumsek A.
dc.date.accessioned2024-07-22T08:12:57Z
dc.date.available2024-07-22T08:12:57Z
dc.date.issued2015
dc.description.abstractEssential oils (EOs) from Origanum vulgare subsp. vulgare (OVV) and O. vulgare subsp. hirtum (OVH) were evaluated for antioxidant activities (DPPH, ABTS, FRAP, CUPRAC, β-carotene/linoleic acid, phosphomolybdenum and metal chelating), antimicrobial and inhibitory properties against acetylcholinesterase, butrylcholinesterase, tyrosinase, α-amylase and α-glucosidase. Thymol and linalool were identified as major component in OVV and OVH essential oils, respectively. O. vulgare subsp. vulgare exhibited a strong free radical scavenging, reducing power, antimicrobial and acetylcholinesterase, butrylcholinesterase, α-amylase and α-glucosidase inhibitory activity. Interestingly, OVH possess a significant metal chelating and tyrosinase inhibitory activities. The EOs of both species exhibited moderate antibacterial and antifungal activities. The MIC values of the EOs ranged from 85.3 to 426.7. μg/mL. O. vulgare subsp. vulgare showed higher activity against Sarcina lutea with the lowest MIC (85.3. μg/mL), whereas OVH indicated strong activity for Candida albicans with MIC value of 85.3. μg/mL. The data suggest that the Origanum EOs could be used as valuable new natural agents with functional properties for food and pharmacology industries. © 2015 Elsevier B.V.
dc.identifier.DOI-ID10.1016/j.indcrop.2015.03.030
dc.identifier.issn09266690
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/16238
dc.language.isoEnglish
dc.publisherElsevier B.V.
dc.subjectTurkey
dc.subjectCandida albicans
dc.subjectMicrococcus luteus
dc.subjectOriganum
dc.subjectOriganum vulgare
dc.subjectAmylases
dc.subjectAntioxidants
dc.subjectChelation
dc.subjectEnzyme inhibition
dc.subjectFree radicals
dc.subjectMicroorganisms
dc.subjectMicrowave integrated circuits
dc.subjectAnti-oxidant activities
dc.subjectAntibacterial and antifungal activity
dc.subjectAntimicrobial
dc.subjectFree radical scavenging
dc.subjectFunctional properties
dc.subjectOriganum
dc.subjectTurkey
dc.subjectTyrosinase inhibitory activities
dc.subjectantimicrobial activity
dc.subjectantioxidant
dc.subjectbiochemical composition
dc.subjectbiotechnology
dc.subjectenzyme activity
dc.subjectessential oil
dc.subjectherb
dc.subjectinhibition
dc.subjectphytochemistry
dc.subjectsubspecies
dc.subjectEssential oils
dc.titleComposition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp. vulgare and subsp. hirtum) essential oils
dc.typeArticle

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