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Phytochemical Analysis and in vitro Antibacterial Activity of the Essential Oil of Origanum Vulgare from Morocco

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... The carrier gas was helium, the flow rate was 1 mL/min, and the volume of sample injected was 1 µL of diluted oil. The identification of the components has been made by determination of their indices of retention Kovats index (Ki) compared to a Ki of a series of n-alkanes (C8-C20) and by comparing their mass spectra recorded with those stored in the database of the spectrometer (NIST MS Library v. 2.0, US Department of Commerce, California, USA), and the literature [25]. ...
... The GC/MS analysis of OVOE revealed two major compounds: Carvacrol (48.38%) and thymol (26.55%), which agrees with another study [45]. Furthermore, the compounds demonstrated in the OVOE were similar to O. vulgare from Morocco and other countries, which showed that the major compound was carvacrol [25,46]. The percentage of carvacrol and thymol in the OVOE sample is twice as high as those identified in OVOE from other Morocco areas [25]. ...
... Furthermore, the compounds demonstrated in the OVOE were similar to O. vulgare from Morocco and other countries, which showed that the major compound was carvacrol [25,46]. The percentage of carvacrol and thymol in the OVOE sample is twice as high as those identified in OVOE from other Morocco areas [25]. The difference might be related to the method of isolation, geographic origin, and season of harvesting [47]. ...
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Aim: The study investigated the chemical composition, antioxidant content, and antioxidant activity of Thymus vulgaris honey (TVH) and Origanum vulgare essential oil (OVEO) and their mixture effect on carbon tetrachloride (CCl4)-induced toxicity. Materials and methods: The study conducted physicochemical characterization and chemical analysis of TVH and OVEO with the use of gas chromatography-mass spectrometry and high-performance liquid chromatograph (HPLC). The antioxidant activity of TVH and OVEO was done with the use of 1,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. The study used nine groups of rats to investigate the effect of TVH, OVEO, and a mixture of TVH and OVEO (HEM) on CCl4-induced toxicity. Intraperitoneal injection of CCl4 (1 mL/100 g) was used to induce toxicity. The doses of TVH and OVEO were 1 mg/kg.b.wt, and 50 mg/kg.b.wt, respectively. HEM contains TVH (1 mg/kg.b.wt) and OVEO (50 mg/kg.b.wt). Results: TVH has a high content of phenols, flavonoids, and flavanols. HPLC analysis showed that TVH contains, for the 1st time, epicatechin gallate, and at a high concentration. OVEO includes a high percentage of carvacrol and thymol. With the use of DPPH, OVEO was more potent than TVH. CCl4 caused significant liver and kidney damage and lipid disorders, which were alleviated by HVT, OVEO, and HEM. HVT was more potent than OVEO (p<0.05), and HEM was more potent than HVT and OVEO (p<0.05). Conclusion: The study identified high content of epicatechin gallate for the 1st time in TVH, and OVEO contains a high percentage of thymol and carvacrol. Epicatechin gallate might be useful as a marker for TVH. Mixing OVEO and TVH significantly potentiated their protection against CCl4-induced liver and kidney toxicity.
... In this sense, the results show that the essential oil of Origanum vulgare from the municipalities of Pamplona and Ragonvalia, Colombia, require a lower concentration (15.62 mg/ml to 62.5 mg/ml) to exert some effect against E. coli, P. aeruginosa, and S. aureus in comparison with Ruta chalepensis oil. These results coincide with Albado E, et al. [15], who affirm that the essential oil of Origanum vulgare is highly active in the inhibitory process of some microorganisms thanks to the fact that it contains up to 56 compounds, of which quantitatively significant differences have been found in two isomeric phenols, carvacrol (0.1%-56.6%) or non-crystallizable phenol and thymol (7.9%-53.6%) or crystallizable phenol. ...
... On the other hand, the essential oil of Ruta chalepensis (Cácota) showed a minimum inhibitory concentration of 125 mg/ml against P. aeruginosa, while for S. aureus and E. coli it reached values of 15.62 mg/ml, this activity can be due to the presence of oxygenated compounds, with a contribution of more than 75% of relative abundance. Among them, 2-undecanone, the most abundant ketone in this oil, inhibited the bacteria Escherichia coli and Bacillus subtilis in a previous study [15], which strengthens the possible linkage of this compound with the effect observed in the present research. Table 5 shows the chemical composition of the essential oils of Origanum vulgare and Ruta chalepensis. ...
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The antibacterial effectiveness of Origanum vulgare and Ruta chalepensis essential oils cultivated in three municipalities of Norte de Santander, Colombia, on gram positive and gram-negative bacteria was determined in vitro. The oil extraction process was carried out at zoey perfumery company by the steam dragging method from 5 kg of vegetable material, the oil yield obtained compared with the vegetable material collected was calculated using mathematical formulas and its chemical composition was determined by mass spectrometry since is an analytical technique with great potential that allows to elucidate the structure and chemical properties of molecules. For the determination of the minimum inhibitory concentration and the minimum bactericidal concentration of the extracted oils, the mother solution of 2.5 g/mL was prepared and from this solution, the different dilutions at concentrations from 1000 mg/mL up to 15.62 mg/mL were made. A suspension equal to tube 0.5 of the McFarland scale of each of the microorganisms ( Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853) was then prepared with sterile saline solution and inoculated in microplates with volumes of diluted solution, soy tripticasa broth and dimethyl sulfoxide, was then incubated at 37 °C for 18 hours and proceeded to inoculate in Müeller-Hinton agar to verify its minimum bactericidal concentration. The results show that the yield of Origanum vulgare essential oil was 0.8% and for Ruta chalepensis 0.1%. The chemical analysis of the oils revealed the major components of Origanum vulgare such as β-mircene 1.6%, ∝-terpinene 15.7%, 1.8-cineol 3.8%, yterpineno 2.6%, terpine-4-ol 1.1%, timol methyl ether 17.4%, timol 30.6%, carvacrol 8.1%, trans-β-caryophyllene 6.3%, ∝-humulene 1%, cariophylene oxide 3.1% and Ruta chalepensis as nonanone 37.1%, undecanone 39.4%, nonanyl acetate 2.2%, decanone 2.8%. The results obtained show that essential oil of Ruta chalepensis at concentration of 500 mg/mL stop growth of Escherichia coli and seudomonas aeruginosa and at a concentration of 1000 mg/mL stop growth of S. aureus while the essential oil of Origanum vulgare was the most effective for the inhibition of all the microorganisms evaluated, requiring a concentration of 15.62 mg/mL for Escherichia coli and Staphylococcus aureus and for Pseudomonas aeruginosa , a concentration of 125 mg/mL was necessary. It is concluded that according to the chemical composition, materials of vegetable origin such as Ruta chalepensis and Origanum vulgare essential oils can be taken for the elaboration of products with potential in artisanal cosmetics and even in pharmaceutical products.
... These exhibit strong anti-Candida activity. components are similar to the findings of study in Morocco which the major constituents were ACKNOWLEDGMENTS carvacrol (18.06%), thymol (7.36%) and p-Cymene (5.02%) [28]. On the contrary, in study at Lithuania, the I would like to thank General Hospital Pulau Pinang at components of -caryophyllene (15.4-24.9%) ...
... accompanied by other compounds, which are present in 7. Samaranayake, L.P., 1990. Introduction and lower concentration [28,30,31]. Finally, the action Historical Aspects. ...
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Oral candidiasis is mainly caused by the yeasts in the normal flora of the oral cavity, especially the frequency of life-threatening infections caused by pathogenic Candida species has increased worldwide. The aim of this study was to identify oral Candida species and evaluated the anti-Candida activity of essential oil obtained from Origanum vulgare L. Identification of 49 of 60 (81.6%) Candida isolates from children patients at Malaysia were determined by classical identification methods. The most frequently isolated species of yeast from oral swabs was Candida albicans, which accounted for 24 (48.9%) of the total isolates followed by Candida parapsilosis 12 (24.4%), Candida tropicalis 9 (18.3%) and Candida glabrata 4 (8.1%). The essential oil of Origanum vulgare L. was prepared by hydro distillation using a Clevenger apparatus and eighteenth compounds of the essential oil of O.vulgare L. were identified by gas chromatography (GC) using flame ionization (FID) and gas chromatography coupled mass spectrometry (GC/MS), the major components were Carvacrol (20.04%), Thymol (7.45%), P-cymene (6.62%), -caryophyllene (5.5%) and -terpinene (5.4%). In addition, the study examined the essential oils of O.vulgare L. against isolated Candida species by an agar well diffusion method and serial broth dilution method. Finally, the results showed that essential oil from O.vulgare L. exhibit strong antifungal activity than Nystatin antibiotic on all isolated Candida species, the lower minimum inhibitory concentration MIC was observed for essential oil (0.6 μl/ml) for C.tropicals and C.albicans comparing with the MIC for Nystatin (32 μg/ml).
... Carvacrol together with thymol, ρ-Cymene and γ γ γ γ γterpinene are commonly reported as the main Intensive research in France on the chemical characteristics analysis of essential oils from oregano showed that phenols are present in almost all of the studied species, carvacrol being the most represented, making up more than 40 % of the essential oil in 22 species, while the thymol content reaches more than 40 % in the essential oil of 8 species 17 . The essential oil components of O. vulgare gathered from Italy were carvacrol, β-caryophyllene, germacrene D and αhumulene 15 , the most abundant component found in the essential oil leaves of O. vulgare study in Morocco was carvacrol (18.06 %) 13 . ...
... The results of present study are in accordance with the reports on oregano oil against E. coli. Several studies showed that strains of E. coli are sensitive to the effect of the essential oil of oregano 13,39 . ...
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The aim of this study is to investigate the antioxidant activity and the antibacterial efficiency of the essential oil extracted by hydrodistillation from leaves of Origanum vulgare against ten (10) clinical strains of Escherichia coli and a reference strain E. coli ATCC provided by the laboratory of microbiology, faculty of medicine, University of Badji Mokhtar (Annaba, Algeria). The chemical composition of the essential oil was characterized by gas chromatography-Mass spectroscopy (GC-MS). Antioxidant activity was evaluated by radical scavenging ability (DPPH method). The antibacterial activity was detected by using disc-diffusion method and the agar dilution method which used for microbial growth inhibition at various concentrations of oil (calculating the minimum inhibitory concentration). The yield of essential oil of O.vulgare was 1.15 % and the major compounds were thymol (32.58 %), γ-terpinen (18.76 %), durenol (17.92 %) and durene (11.40 %). The essential oil showed an antioxidant activity (IC50 = 1.28±0.07 mg/ml) which was lower than the standard antioxidants (ascorbic acid and BHT). It showed a very effective bactericidal activity towards all tested bacterial strains with maximal inhibition zones in the range of 21.3-32.6 mm and a minimum inhibitory concentration (MIC) ranging from 0.314 to 0.628 mg/ ml.
... This yield can be considered high compared to Khalilipour and Dejam [30] in Iran, which is 0.6%, and Foganholi [31] in Brazil, who recorded a yield of 0.23%, and low compared to the rate of Marzouk [32] in Tunisia with a yield of 3.78%. Our results are close to those reported by Elhoussine [33] in Morocco with a yield of 1.66%, by Boukhebti [34] in Algeria with a rate of 1%, and by Stoyanova [35] in Bulgaria, around 1.54%. The variation in essential oil contents among species is mainly linked to the physicochemical characteristics and chemical composition of these oils, as well as environmental conditions, cultural practices, age of plant material, harvest period, drying conditions, and extraction technique. ...
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This study aimed to identify biological control methods for contaminated poultry products and the antibiotic resistance associated with the antibiotics used in poultry farming, which are responsible for toxin infections and therapeutic failures in public health. The antibacterial activity of essential oils of Thymus vulgaris, Ocimum basilicum, and Mentha pulegium was tested on 78 strains of Escherichia coli isolated from turkey meat marketed at the point of sale. The essential oils were obtained by hydro-distillation, and their organoleptic quality and physicochemical characteristics were assessed following the standard. Their liquid and mobile appearance characterizes essential oils. The three essential oils studied presented different values for the four physicochemical properties. The antibacterial effect of those essential oils was done on Escherichia coli strains using the direct contact technique on agar. The essential oils showed remarkable antibacterial activities with an inhibition diameter ranging from 10.60 to 21.4 mm compared to the positive control (gentamicin) which is used as a preventive, or curative agent in poultry farming. Moreover, MIC and CMB values are equal, with a CMB/CMI ratio equal to 1, making these essential oils bactericidal. These results lead us to conclude that aromatic and medicinal plant EOs can provide a valid alternative to antibiotic and preservative agents in the fight against toxin infections of foodstuffs of animal origin.
... γ-terpinene, or 1,4-p-menthadiene, is an isoprenoid with a strong lemon smell and herbal taste. The GC-MS technique detected γ-terpinene in the leaves of Origanum vulgare [37] and citrus fruits, where the recovery percentage was 3-5% [38]. Besides its role as a flavoring agent, γ-terpinene has an antioxidant effect, making it an ideal candidate in medicine [39]. ...
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Understanding the volatile flavor compounds present in commercial beverages is crucial for the food and beverage industries as these compounds significantly influence product perception and consumer acceptability. This paper aims to comprehensively analyze the composition of volatile organic compounds in various commercial beverages using targeted gas chromatographic–mass spectrometry (GC/MS) approaches. The study employs a screening method based on the Headspace-GC/MS technique to efficiently extract and identify volatile organic compounds found in commercial beverages. This methodology provides a rapid and reliable system for assessing the volatile profile of these beverages. The analysis reveals the presence of a total of 40 volatile organic compounds, including esters, terpenes/terpenoids, alkenes, aldehydes, aromatic hydrocarbons, and alcohols. Medium-chain esters were found to dominate the volatile profile of the beverages, suggesting a significant contribution to their fragrance and taste. This study offers valuable insights into the volatile profile of commercial beverages, creating awareness among consumers about the flavor components present in these products. By understanding the volatile composition, consumers can make informed choices regarding their beverage consumption. The comprehensive analysis provided by this research serves as a foundation for further studies related to flavor characterization and optimization in commercial beverages.
... The EO yield of O. vulgare was 1.1%, our result was similar to that found by Derwich et al. (2010) (1.15%) but lower than the result of Fouad et al. (2015) (2.7%). GC-MS analyses of hydrodistillated EO of O. vulgare allowed the identification of 17 different components representing 98.3% of the total EO. ...
Article
Medicinal and aromatic plants (MAPs) are an important source of nutrients and natural remedies. Some MAPs become industrial crops grown worldwide for their nutritional and medicinal values. Here, we aimed at comparing six MAPs in terms of mineral composition, crude protein, antioxidant activity, essential oil composition, and some contaminants (heavy metals and pesticides). The investigated MAPs belong to two botanical families namely Asteraceae (Artemisia herba-alba) and Lamiaceae (Lavandula dentata, Mentha spicata, Origanum vulgare, Rosmarinus officinalis, and Thymus vulgaris). Our outcomes revealed that the studied MAPs are rich in minerals (especially K, Ca, and Mg) and proteins (10.5 ± 0.3–15.0 ± 0.4%). Heavy metals and pesticides were found to be lower than the permissible limits in plants. Regarding essential oil composition, camphor was found to be the major compound in A. herba-alba and L. dentata, borneol in O. vulgare and T. vulgaris, d-carvone in M. spicata, and 1,8-cineole in R. officinalis. The studied plants had high total phenolic (up to 35.01 mg GAE/g DM) and flavonoid content (up to 54.38 mg GAE/g DM) important antioxidant capacity as revealed by DPPH (up to 35.02 ± 0.17 mg AAE/g DM) and FRAP (up to 774.85 ± 0.88 μmol TE/g DM). This study provides scientific data that could be exploited for better use of these plants for several applications.
... Le tableau 10 illustre les principaux constituants de l'huile qui étaient le carvacrol (48,38%), le thymol (26,55%), le γterpinène (7,9%) et le 1,8-cinéol (4,86%). Les composés révélés dans notre huile essentielle étaient similaires à l'Origanum vulgare du Maroc et d'autres pays études[249][250][251]. Les HE ...
Thesis
Introduction: The scientific research in the field of api-aromatherapy is promising and aims to develop a new generation of natural products with interesting therapeutic properties, at a time when the misuse of available pharmaceutical products makes them almost no or more effective. Aromiel, a mixture of honey and essential oil, is a product that has been the subject of few studies so far and whose synergistic power of its components well documented in the literature, makes it attractive. Objectives: This work focuses on the Aromiel and has for general objectives the determination of the phytochemical profile of the mixture and the characterization of the criteria of quality and standardization of the product. A particular interest will be brought to the antioxidant power of the mixture via a thorough pharmacological study of the synergistic combination Honey-essential oil. Methods: The natural products used concern different samples of honey from Palestine and Morocco as well as Oregano essential oil. The physicochemical parameters and the phytochemical profile of these samples were determined. Antioxidant activity was evaluated by the DPPH, FRAP and molybdate tests. In vitro investigations on the effect of Aromiel on bacterial strains as well as in vivo studies were performed on rats to evaluate the antibacterial effect and the hepato-nephroprotective effect against induced toxicity by CCl4. This effect has been compared to that of honey and essential oil studied separately. Results: The quality study revealed that the honeys and essential oils used meet standards of quality and standardization and are a potential source of bioactive molecules objectified by considerable antioxidant power. On the microbiological level, the synergistic action between honeys and the essential oil of Origanum vulgare was objectified toward multidrug-resistant bacteria: Aromiel (Vs essential oil alone) was able to reduce MICs by 4 times on Gram-positive bacteria and 8-fold on Gram-negative bacteria. In addition, it has been found that the more honey is rich in tannic acid, ferulic, gallic, epicatechin galate, and melanoidin, the more it tends to synergize with the combined essential oil. Metabolically, Aromiel has a greater hepato-nephroprotective effect against CCl4- induced damage than that of honey or essential oil used separately. The administration of the mixture of Origanum vulgare essential oil and honey of Thymus vulgaris showed a potential synergistic effect. This argues for the interaction between the polyphenols identified in the two matrices (carvacrol and thymol for the essential oil and epicatchin gallate and ferulic acid for honey). Conclusion: Our results show that Aromiel, a promising natural product, has a powerful antioxidant power related to the synergistic action of the different bioactive molecules present in the mixture.
... Oregano (Origanum vulgare L.) is a spice, medicinal and aromatic perennial herb that belongs to the member of the Lamiaceae family and has a complex taxonomy (Derwich et al., 2010;Fatma et al., 2010). The genus Origanum includes 39 species (Kintzios, 2002) from which, only O. vulgare L. is available in Ethiopia. ...
... Oregano (Origanum vulgare L.) is a spice, medicinal and aromatic perennial herb that belongs to the member of the Lamiaceae family and has a complex taxonomy (Derwich et al., 2010;Fatma et al., 2010). The genus Origanum includes 39 species (Kintzios, 2002) from which, only O. vulgare L. is available in Ethiopia. ...
Experiment Findings
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... Oregano (Origanum vulgare L.) is a spice, medicinal and aromatic perennial herb that belongs to the member of the Lamiaceae family and has a complex taxonomy (Derwich et al., 2010;Fatma et al., 2010). The genus Origanum includes 39 species (Kintzios, 2002) from which, only O. vulgare L. is available in Ethiopia. ...
Experiment Findings
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... The phenolic monoterpens (carvacrol and thymol) are the most abundant constituent of the essential of Origanum species. The composition of O. vulgare essential oil has been characterized by several authors, with carvacrol as the major components (Goliaris et al., 2003;Viuda-Martos et al., 2007;Souza et al., 2008;De Martino et al., 2009;Derwich et al., 2010;Bejaoui et al., 2013;Stojkovic et al., 2013;Diler et al., 2017b). Other components have also been reported as important essential oil components, such as pcymene, γ-terpinene, caryophyllene, spathulenol, thymoquinene and germacrene (Milos et al., 2000;Radusiene et al., 2005;Cleff et al., 2010;Teixeira et al., 2013). ...
Article
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In this study, essential oils of thyme (Origanum vulgare), St. John's Wort (Hypericum perforatum), rosemary (Rosmarinus officinalis), ginger (Zingiber officinale), clove (Eugenia caryophyllata), peppermint (Menta piperita), lavandula (Lavandula hybrida) and black cumin (Nigella sativa) were screened for its chemical composition and in vitro antibacterial activity against Vagococcus salmoninarum. The composition of oils were analysed using GC/MS. Antibacterial effects of essential oils against V. salmoninarum were detected by agar diffusion and tube dilution assays. Thyme (125 μL ml-1 MIC) and clove (500 μL ml-1 MIC) essential oils were shown to possess strong antibacterial activity against V. salmoninarum. The main components of effective essential oils were carvacrol (63.57 %) and eugenol (85.99%), respectively. As a result, these two plant species that tested against V. salmoninarum which is causative agent of vagococcosis can be used as an antibacterial agent. For this purpose, in vivo antibacterial activities against vagococcosis of thyme and clove essential oils should be explored in the further studies.
... A review comparing the results of many studies revealed that the EO of O. vulgare, containing carvacrol as main compound, shows the better antimicrobial activity. 9,17 The EOs of O. vulgare and T. serpyllum rich in carvacrol used in our study show a comparable antimicrobial activity, and it is also greater than that obtained using a EO of O. vulgare rich in thymol 12 and a EO of Thyme rich in thymol. 11 The antimicrobial activity obtained using O. vulgare and T. serpyllum is also comparable to that obtained using EOs of Origanum heracleoticum and Origanum compactum containing high level of carvacrol and carvacrol tested alone against Salmonella. ...
Article
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Antimicrobial resistance has become a global threat to public health. There is a critical need to find new antimicrobial substances from natural sources. The aim of this study was to investigate the antimicrobial activity of essential oils (EOs) obtained from Origanum vulgare, Thymus serpyllum, Thymus vulgaris, and Melaleuca alternifolia against multidrug resistant strains of Salmonella isolated from samples of diverse animal origin. The strains were biochemically identified, serotyped, and characterized for their antimicrobial resistance profiles. The antimicrobial activity of the EOs against the strains was evaluated using the Kirby-Bauer diffusion method, followed by determination of the minimal inhibitory concentration and minimum bactericidal concentrations. The EOs of T. serpyllum and O. vulgare, which contain carvacrol as the main compound, show excellent antimicrobial activity.
... The antibacterial activity of the extract possibly linked to its major components or synergy between the major and minor compounds. The main chemical compounds of O. vulgare include carvacrol, thymol and pcymene [11,12]. Researchers have reported that carvacrol and thymol (the major compounds) has a strong antibacterial activity against Gram-positive bacteria [13,14,15]. ...
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Background: Wound infection is one of the frequent complications in patients with surgical operations. Staphylococcus aureus is the most common cause of surgical wound infections. Origanum vulgare, a common culinary herb, has been shown to have strong antimicrobial activity, especially against Gram-positive pathogens. Objective: This study was designed to investigate the antibacterial effects of O. vulgare on S. aureus in surgical wounds using a rat model. Methods: Twenty male Sprague-Dawley rats were divided randomly into two groups of treatment and control rats (1:1). A circular incision was made on the dorsal inter-scapular region of each rat. Then, rats were inoculated topically with 1 × 104 CFU of S. aureus at the site of skin wounds. O. vulgare extract was applied to wounds twice a day during the experiment. Animals of the control group were left untreated. Results: The load of bacteria in untreated rats was 7 × 106 ± 6 CFU/wound while this was 2 × 105 ±1 CFU/wound for the treatment animals, which was significantly lower. Conclusion: Results have showed that topical application of O. vulgare extract on the infected wounds included significant antibacterial activity against S. aureus.
... Oregano (Origanum vulgare L.) is a spice, medicinal and aromatic perennial herb that belongs to the member of the Lamiaceae family and has a complex taxonomy (Derwich et al., 2010;Fatma et al., 2010). The genus Origanum includes 39 species (Kintzios, 2002) from which, only O. vulgare L. is available in Ethiopia. ...
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An experiment was conducted to evaluate the performance oregano in different agro-ecology of Ethiopia for its agronomic and quality traits at Wondo Genet, Koka and Holleta for two years from 2012 to 2013. Data on plant height, leaf to stem ratio, fresh leaf yield/plant, fresh leaf yield/ha, percent essential oil (EO) content and EO yield were collected from three locations arranged in randomized complete block design with four replications. Testing location exerted a highly significant influence (P<0.01) on the performance of oregano. The overall mean performance of plant height, leaf to stem ratio, leaf yield/plant, leaf yield/ha were 39.87 cm, 2.68, 159.27 g and 8.91 t, respectively. The respective plant height, leaf to stem ratio, leaf yield/plant, leaf yield/ha of oregano across the tested location ranged from 34.93 to 39.87 cm, 1.05 to 3.33, 105.86 to 216.08 g and 5.88 to 12.01 t. The highest value of plant height was recorded at Wondo Genet; while, the lowest was obtained at Holleta. However, the highest values for leaf yield/plant and leaf yield/ha of oregano was recorded at Holleta. The respective overall mean value of EO content and EO yield tested at three locations and two years were 0.52% and 45.67 kg. The EO content and EO yield ranged from 0.37-0.79% and 23.09-69.81 kg, respectively. The highest values of these characters were obtained at Wondo Genet. The values on EO content and EO yield were consistent under both testing years. Hence, it is the location that affects the production of oregano in the country.
... The percentage of oil yielded by the aerial parts of O. vulgare was 0.3%, which is closest to Chopra et al., (1956), who reported yield of 0.45-0.525%. However, Derwich et al., (2010) recently reported that the yield of O. vulgare essential oil to be 1.15%. The fourth highest yield was from aerial parts of A. millefolium (0.045%), which was similar to the results (0.47% oil) of Chopra et al., (1956). ...
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The active parts of 11 medicinal plants were analyzed for physico-chemical evaluation, phytochemical determinationand antioxidant activity. The physico-chemical evaluation revealed that highest water soluble extractive was from Origanumvulgare (38%), highest chloroform extractive was from Psoralea corylifolia (21%); highest ethanolic extractive was that ofAcorus calamus (11%) and the highest hexane extractive value was for Arnebia nobilis (9.8%). The total ash contentevaluation indicated that Achillea millefolium yielded (20.2%) and Rauvolfia serpentina yielded (41.6%); these values aremuch higher than the standard ash values for these plants indicating that these drugs are highly adulterated and substandard.The highest essential oil was yielded by Acorus calamus (3.2%). The highest saponin percentage was analyzed in Acoruscalamus (8.9%), while the alkaloids percentage was determined at 21% in Peganum harmala. Among all the plants assessedfor DPPH free radical scavenging activity, the maximum activity was shown by Paeonia emodi (85.8%), followed byAchillea millefolium (81.7%) and Origanum vulgare (80.3%).
... Le même chémotype exprimait par Origanum vulgare de notre étude, carvacrol, thymol, p-cymène, γ-terpinène, a été rapporté dans une étude marocaine avec des pourcentages comparables [9]. D'autres études européennes rapportaient un chémotype thymol, p-cymène, γ-terpinène. ...
Article
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Résumé : Les huiles essentielles (HEs) d’Origanum vulgare et de Thymus ciliatus, constituées de plus de 50 % d’alcools phénoliques (carvacrol et thymol), sont actives sur les souches de Pseudomonas aeruginosa productrices de VIM-2 carbapénèmases à une concentration minimale inhibitrice moyenne de 1,7 mg/ml. Du fait que ce sont des plantes endémiques du Nord-Est algérien d’une part, et par leur richesse en HEs phénoliques d’autre part, Origanum vulgare et Thymus ciliatus constituent une source incontournable de molécules bioactives. Ainsi, elles pourraient contribuer à lutter contre les infections sévères à Pseudomonas aeruginosa, face auxquelles l’arsenal thérapeutique trouve souvent ces limites. Mots clés : Huile essentielle – Origanum vulgare – Thymus ciliatus – Pseudomonas aeruginosa – Carbapénèmases
... Extracts from aromatic plants offer such potential alternative. Numerous studies have reported antimicrobial activities of plant compounds against different microorganisms including fungi (3,4), bacteria (5) viruses (6) and nematodes (7). ...
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The chemical composition of essential oils isolated by hydrodistillation from the aerial parts of cultivated and wild Origanum syriacum were analyzed by gas chromatograph (GC) and GC/mass spectrometry (GC/MS). Regardless of growing habitat, both oils were characterized as carvacrol/γ-terpinene chemotypes. High in vitro antimicrobial activities of essential oil were attributed to the high content of phenolic derivative such as carvacrol. Total inhibition of fungal growth was achieved at 0.25–0.50 μL/mL of essential oil. Bacteria on the other hand, were slightly more susceptible to the essential oil with minimal inhibitory concentration (MIC) ranging from 0.15 μL/mL to 0.50 μL/mL. Carvacrol and thymol were the most detrimental compounds towards both bacterial and fungal microorganisms with inhibition concentration at 50% (IC50) ranging between 0.01 and 0.18 μL/mL for bacteria and with total inhibition of fungal growth at a range of concentrations between 0.25 and 0.75 μL/mL. Antimicrobial activities of α-terpinene, p-cymene and β-caryophyllene were comparable with the activities of crude oil extract against almost all microorganisms. p-cymene, however, stimulated mycelial growth of Metarhizium anisopliae.
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The high incidence of dengue, chikungunya, and Zika indicates the importance of controlling the vector of these arboviruses in the tropical and subtropical regions of the world. However, vector control is hindered by pesticide resistance and the limited success of biocontrol programs against Aedes mosquitoes. Despite these difficulties, the study of common plant species, including those with commercial value, can offer effective and ecological tools in the fight against mosquitoes. In the present study, the essential oils obtained from the aerial parts of Origanum vulgare L. and Thymus vulgaris L. were analyzed by GC–MS and evaluated for their larvicidal, adulticidal and repellent activities against Aedes aegypti L. The main constituents of the O. vulgare essential oil were terpinen-4-ol (17.4%), carvacrol (16.0%) and thymol (10.4%), and the main constituents of the T. vulgaris essential oil were thymol (40.0%), p-cymene (19.3%) and γ-terpinene (17.3%). Both essential oils were toxic to Ae. aegypti larvae with LC50 values of 37.5 μg/mL for O. vulgare and 38.9 μg/mL for T. vulgaris. For adult mosquitoes, the LC50 values were 14.3 and 11.7 μg/mL, respectively. The essential oils of O. vulgare and T. vulgaris showed a significant repellency effect, with values ranging from 8.9% to 37.8% and 4.4% to 68.9%, respectively. In addition, morphological differences between larvae treated with the EOs and the control group were evidenced by optical microscopy. Thus, the results suggest that the essential oils of O. vulgare and T. vulgaris have potential use as an ecofriendly source to develop new insecticides for the control of Ae. aegypti.
Thesis
L'Algérie est un pays riche en plantes aromatiques dont plusieurs sont endémiques. Parmi ces plantes figure l’origan (famille des Lamiacées). Les huiles essentielles et les extraits d'espèces d'origan sont largement utilisés dans l'industrie pharmaceutique, cosmétique et à la préservation de plusieurs produits alimentaires. Le présent travail, consiste à l’étude de l’espèce Origanum vulgare L. poussant à l’état spontané dans la région de Guelma (Est algérien). L’enquête ethnobotanique a permis de décrire les différentes utilisations de la plante, notamment son utilisation comme remède contre plusieurs maladies dont le syndrome grippal qui occupe la première place. L’étude morpho-anatomique a permis de confirmer l’identité botanique de l’espèce et de dégager les caractères distinctifs de l'anatomie d’origan. L’extraction de l’huile essentielle et son analyse par chromatographie en phase gazeuse couplée à la spectrométrie de masse (CPG/ SM) a révélé la prédominance du thymol (32.85%). L’étude de l’activité anti-radicalaire par le test du DPPH a montré que l’huile essentielle possède une activité antioxydante modérée (IC50 = 1,28 ± 0,07 mg / ml). L’huile essentielle a été testée sur la reproduction et la mortalité de la mite de farine Ephestia kuehniella. Elle provoque le prolongement de la période de pré-oviposition et la réduction de la période de dépôt des œufs et la fécondité. Les souches bactériennes testées se sont avérées sensibles à l’huile essentielle étudiée qui a généré une activité antibactérienne dont les zones d’inhibition ont été comprises entre 9,8 mm et 37,7mm et des concentrations minimales inhibitrices (CMIs) allant de 0,314 à 5,025 mg/ml.
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Origanum vulgare L. has been known as plant species with prominent biological properties for a long time. Antibacterial effect of methanolic extract from dried leaves and stem of Origanum vulgare L., which was collected from I.I.I.M, Srinagar Kashmir ,was studied against two Gram positive strains viz. Staphylococcus aureus MTCC- 96, Bacillus subtilius MTCC- 441 and four Gram negative strains viz. Pseudomonas aeriginosa MTCC- 1688, Proteus vulgaris MTCC- 321, Escherichia coli, MTCC- 443 and Klebsiella pneumonia MTCC- 3384 which are the most important food borne pathogens known to cause severe infections. The bioassay showed that Origanum vulgare L., exhibited strong antibacterial activity against all the above mentioned strains at all tested concentrations (50 and 25 mg ml -1 ) particularly against Bacillus subtilius with mean zone of inhibition 18mm at concentration of 50 mg ml -1 . Escherichia coli showed the least activity with mean zone of inhibition of 10 .33 mm at the concentration of 25 mg ml -1 .The methanolic extract was also studied for DPPH free radical scavenging activity, where its antioxidant potential was also found to be appreciably strong (76.73% at concentration of 600µg/ml ).The present study clearly indicates that the crude methanolic extract of Origanum vulgare L. from high altitude of Kashmir Himalaya (2350 m) shows significant antibacterial activity and DPPH free radical scavenging activity in concentration dependent manner. Keywords: Origanum vulgare, antibacterial, free radical scavenging, agar well diffusion method .
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Chapter
Quality assurance of essential oils is imperative for therapeutic purposes, as well as to ensure authenticity and product quality. Natural variation in the quality of spices also affects the quality of their essential oils. There have been numerous approaches to the setting of quality standards for essential oils. This chapter reviews the major constituents of spice essential oils and common methods for their adulteration such as the addition of synthetic flavourants or edible and mineral oils, dilution with ethanol or blending with isolates with other natural essential oils. Methods for the detection of adulteration are also covered. Then the chapter gives an overview of the authentication of the botanical and geographical origin of essential oil by GC/MS of natural constituents, isotope ratio mass spectrometry (IRMS), site-specific natural isotope fractionation (such as 13C, 14C and 2H) by NMR combined with IRMS, and DNA markers.
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This study was carried out to determine the effects of diet supplementation with oregano (Lippia graveolens) essential oil (OEO) on meat quality and lipid oxidation in swine. A total of 48 pigs (Landrace × Yorkshire) was randomly assigned to one of four experimental groups during the finishing period. Each group was fed a commercial diet supplemented with either 0 ppm (control), 1000 ppm, 2000 ppm or 3000 ppm OEO. Pigs were killed at 110 kg and meat quality was assessed over a 16 day storage period. With storage time, the water holding capacity of female meat increased (P≤ 0.05) and the drip loss of both male and female meat decreased (P≤ 0.001); OEO did not have a significant (P≥0.05) effect on either factor. Lipid oxidation of meat from the 1000 ppm group was lower than that of control samples at any storage period. The addition of 1000 ppm OEO to pig diet could be recommended for the production of meat of good quality and minimum lipid oxidation.
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Spices are parts of plants that due to their properties are used as colorants, preservatives or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol) and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices and the advantages and disadvantages of their use.
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The analysis by gas chromatography coupled to the mass spectrometry of essential oil of aerial parts Pelargonium graveolens obtained by hydrodistillation, has identified 96.86% of its constituents. The major components are: citronellol (19.22%), geraniol (14.03%) and citronellyl formate (10.02%). The study of the antibacterial activity of the essential oil of Pelargonium graveolens on a bacterial population composed of one hundred and thirty strains, isolated from community-acquired infections, shows that the average of the minimum inhibitory concentrations (MIC) is 1%. All tested strains were susceptible at concentrations less or equal to 2% of essential oil. There has been a better activity on Gram-positive cocci, with MIC ranging from 0.1% to 0.5%. The minimum bactericidal concentrations of the oil (MBC) are much more important and more than 4% for Enterobacteriaceae and Pseudomonas aeruginosa, and equal to 2% for Acinetobacter baumannii and less or equal to 0.7% for Gram-positive cocci tested. Moreover, the difference was not significant between the values of MIC and MBC of antibiotic-resistant strains (producing strains of extended spectrum β-lactamase and Staphylococcus aureus resisting to the methicillin) and those of wild-type strains. The total results show an interesting antibacterial activity on bacteria isolated from community samples especially on Gram-positive cocci. Due to these results, we may propose the use of this natural substance in the pharmaceutical industry for the fight against contamination and biofilms composition.
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Satureja hortensis is a popular herb in most regions of the world with leaves used as seasoning. Evidence shows that this plant contains phenolic components such as thymol and carvacrol with a relatively wide spectrum of antimicrobial activity. This study aimed at evaluating the efficacy of S. hortensis plant powder as an alternative to antimicrobial growth promoters in broiler diets. The plant was bought in sufficient quantity from the district of Yasouj, Iran and was dried and ground into powder. A total of 140 unsexed-1-day-old Arbor Acers breed broiler chicks were housed and fed a starter diet up to 18 days of age. The birds were then randomly divided into two groups and reared under similar conditions. Chickens received either normal grower (from 18 to 35 days of age) and finisher (from 36 to 50 days of age) diets without S. hortensis (group I) or a similar diet containing one percent plant powder (group II). Statistical comparison of average body weights at various time intervals showed that chickens in group If (1930 +/- 29 g, n=63) were significantly (P<0.05) heavier than the birds in the control group (1837 25 g, n=62). The average body weight of males in each group (2075 +/- 42 g, n=20 and 2143 +/- 40 g, n=22 for groups I and II, respectively) was also greater than those of the females (1724 +/- 34 g, n=42 and 1808 30 g, n=41 for groups I and II, respectively). Although feed conversion ratio was slightly less in group II (1.95), it was not substantially different from that in group I (2.02). It is concluded that S. hortensis might be a potential growth promoter in poultry.
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Origanum tyttanthum Gontsch. was collected from two different sites in south-central Tajikistan. The essential oils were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. A total of 52 compounds were identified representing 99.0-100% of total oil compositions. The major components of Origanum tyttanthum Gontsch. oil were carvacrol (34.3-59.2%), thymol (10.8-46.4%), p-cymene (0.7-7.3%), beta-thujone (1.9-4.1%), piperitenone oxide (0.1-3.8%), gamma-terpinene (0.3-3.5%), cis-piperitone epoxide (0.8-3.3%), carvacrol acetate (0.4-2.4%), menthone (0.6-2.1%) and borneol (1.0-2.3%).
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During the past several years, limit of Salmonella infections has been exceeded dramatically. In spite of achieving a low rate infection in Salmonella infections, this microbe has become a challenge in food industry due to its wide-spread distribution worldwide. Salmonella bacteria are not only responsible for mild to severe infections but also they cause life-threatening infections. Salmonella bacteria are zoonotic in nature and hamper the food quality severely as well as being hazardous to human society. Several types of serotypic Salmonella have been reported; however, very less numbers of pathogens are infection responsible. Increase in foodborne infections caused by Salmonella types mainly occurs due to the development of new specific features in Salmonella majority, making them to adapt in any environmental condition. Also the alterations in human society with recent food processing and marketing methodology with live breeders contribute to facilitate these outbreaks. Salmonella resistant to commercial antibiotic drugs has emerged as a great health concern to the consumers. Literature survey has revealed that infection with Salmonella resistant to antibiotics has played a vital role to increased rate in foodborne infectious diseases. Extensive use of antibiotics in food industry against foodborne pathogens or food models has resulted in additional antibiotic resistance to Salmonella which has become a matter of great concern to the public health. There has been an increasing concern worldwide on therapeutic values of natural products. Nature has presented to humanity the gift of vast therapeutic antimicrobial agents of plant origins. There are multitudes of potential useful bioactive substances to be derived from plants. The significance of drugs cannot be over-emphasized with the recent trend of high percentage of resistance of microorganisms to the present day antibiotics. This review provides the informative literature data on antibacterial efficacy of plant essential oils (PEOs) and their volatiles. In addition, the suitability of PEOs and their volatile components for their practical applications in food or food products against Salmonella, a common cause of salmonellosis food poisoning has also been focused. The current knowledge of volatile oils and contents in food model system to control Salmonella has been discussed. Also a brief description on the legal aspects on how to use the volatile oils in food system has been presented, and the area for future research has been proposed. A mode of antibacterial action of PEOs along with their chemical nature has also been described. Although some data on Salmonella-related issues are presented, this review chiefly focused on in vivo practical utilization of plant volatile oils and components in food model-system as natural anti-Salmonella agents.
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