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Advisor(s)
Abstract(s)
Origanum vulgare subsp. virens growing wild in Madeira Island, Portugal was studied within the ongoing
investigations on polymorphic Lamiaceae species. The antimicrobial activity of the essential oils and
n-hexane extracts of origanum was determined against 10 strains of bacteria and yeasts, found as human
pathogenic or food spoilage microorganisms. The essential oils, n-hexane extracts and isolated
compounds showed moderately activity, compared to standard antibiotics, inhibiting all tested bacteria
except Pseudomonas aeruginosa. The most sensitive microorganism was Mycobacterium smegmatis,
reaching MIC ¼ 25 mg mL 1
. The results obtained suggest a potential application of these oils in pre venting the human pathogenic and food spoilage due to microorganism’s growth. The essential oils and
n-hexane extracts have greater RSC than polar extracts, probably due to the high contents in thymol,
which demonstrated the highest activity in the DPPH assay. All studied origanum samples showed
a large content in non-esterified 1-hexacosanol, C26H54O, accumulated mainly in bracts and flowers
Description
Keywords
Origanum Extracts Essential oils Antimicrobial Antioxidant . Faculdade de Ciências Exatas e da Engenharia
Citation
Castilho, P. C., Savluchinske-Feio, S., Weinhold, T. S., & Gouveia, S. C. (2012). Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal. Food Control, 23(2), 552-558.
Publisher
European Federation of Food Science and Technology