Quality characters, chemical composition and biological activities of oregano (Origanum spp.) Essential oils from Central and Southern Argentina
- doi:10.1016/j.indcrop.2014.09.056
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Highlights
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- This study provides the science to support new uses of essential oils, generate interest and add value.
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- The research contributes towards a new model of research to support valorization of essential oils.
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- The research is a contribution towards developing trade standards of these essential oils.
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- Essential oils growing in harsh conditions were more bioactive and less sensory liked.
Abstract
The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum
spp. essential oils from central Argentina (Córdoba province) and new
production areas in the southern Argentinian provinces of Rio Negro and
Neuquén. Chemical (GC/MS), physicochemical (refractive index, density),
sensory profiles (color, aroma) and biological activities (four
antioxidants tests, anti-yeast and roundworm lethality assays) of four
different oregano essential oils (‘Compacto’, ‘Cordobes’, ‘Criollo’, and
‘Mendocino’) were determined. Essential oils were characterized by high
amounts of trans-sabinene hydrate (17.9–27.2%), terpinen-4-ol
(6.2–11.1%), γ-terpinene (7–9.8%), thymol (12.1–17.4%) and lower amounts
of carvacrol (0.1–3.5%). Oils showed varied tints of yellow (light, mid
to dark yellow). Physical/chemical properties of oils showed that these
parameters can be used to differentiate these oils. The aroma of the
oils was characterized as herbaceous, with medicinal, resinous, minty
and coniferous notes. Essential oils from central Argentina (‘Mendocino’
from Córdoba) showed higher acceptance aroma rates. An antioxidant
profile showed that the types from southern provinces were the most
active (9.2–10.4, arbitrary scale up to 12) than the same oregano-types
from central Argentina. A similar trend was observed for anti-yeast and
roundworm lethality assays. These higher biological activities were
associated with lower aroma and higher color acceptances. The oils from
central Argentina having better aroma profiles can be used for food
(flavor) and non-food purposes (fragrances), while the oils from the
southern provinces having higher bioactivities can be used as new
sources of antioxidants and biocides for pharmaceutical, food
(preservation) and veterinary industries. This study used a
comprehensive science based approach to increase interest in Argentinian
natural products and to contribute to develop trade and quality control
standards in support of their commercialization.
Keywords
- Oregano;
- Sensory;
- Antioxidant;
- Antimicrobial;
- Monoterpenes;
- Phenol
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