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Betlej I, Żurek N, Cebulak T, Kapusta I, Balawejder M, Kiełtyka-Dadasiewicz A, Jaworski S, Lange A, Kutwin M, Krochmal-Marczak B, Kłosińska T, Nasiłowska B, Mierczyk Z, Borysiuk P. Evaluation of Chemical Profile and Biological Properties of Extracts of Different Origanum vulgare Cultivars Growing in Poland. Int J Mol Sci 2024; 25:9417. [PMID: 39273364 PMCID: PMC11395194 DOI: 10.3390/ijms25179417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2024] [Revised: 08/28/2024] [Accepted: 08/28/2024] [Indexed: 09/15/2024] Open
Abstract
This research studied the phenolic content compared with the antioxidant properties of various O. vulgare (Lamiaceae) cultivars grown in Poland. The research results in this paper indicate that the dominant ingredient in all oregano cultivars was rosmarinic acid, known for its strong antioxidant properties. The highest amounts of rosmarinic acid (87.16 ± 4.03 mg/g dm) were identified in the O. vulgare spp. hirtum (Link) Ietsw. Other metabolites identified in the studied extracts include luteolin O-di-glucuronide-O-di-pentoside (30.79 ± 0.38 mg/g dm in the 'Aureum' cultivar), 4'-O-glucopyranosyl-3', 4'-dihydroxy benzyl-protocatechuate (19.84 ± 0.60 mg/g dm in the 'Margerita' cultivar), and p-coumaroyl-triacetyl-hexoside (25.44 ± 0.18 mg/g dm in the 'Margerita' cultivar). 'Hot & spicy' and 'Margerita' cultivars were characterized by the highest activity in eliminating OH• and O2•- radicals. Extracts from Greek oregano had the highest ability to scavenge DPPH radicals and chelate iron ions. This research has also provided new evidence that oregano has anti-migratory, cytotoxic properties and influences the viability of gastric cancer cells (the highest cytotoxicity was attributed to the 'Hot & spicy' cultivar, which performed the worst in antioxidant properties tests). Extracts from the tested cultivars at a concentration of 0.625% effectively inhibited the growth of S. aureus and P. aeruginosa bacteria. It seems that the oregano grown in Poland is of good quality and can be successfully grown on a large scale if the appropriate use is found.
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Affiliation(s)
- Izabela Betlej
- Institute of Wood Sciences and Furniture, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland
| | - Natalia Żurek
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
| | - Tomasz Cebulak
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
| | - Ireneusz Kapusta
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, College of Natural Sciences, University of Rzeszów, 4 Zelwerowicza St., 35-601 Rzeszów, Poland
| | - Maciej Balawejder
- Department of Chemistry and Food Toxicology, University of Rzeszow, 1a Ćwiklińskiej St., 35-601 Rzeszow, Poland
| | - Anna Kiełtyka-Dadasiewicz
- Department of Plant Production Technology and Commodity Science, University of Life Sciences in Lublin, Akademicka 15 St., 20-950 Lublin, Poland
- Garden of Cosmetic Plants and Raw Materials, Research and Science Innovation Center, 4/96 Tarasowa St., 20-819 Lublin, Poland
| | - Sławomir Jaworski
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, 8 Ciszewskiego St., 02-786 Warsaw, Poland
| | - Agata Lange
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, 8 Ciszewskiego St., 02-786 Warsaw, Poland
| | - Marta Kutwin
- Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences, 8 Ciszewskiego St., 02-786 Warsaw, Poland
| | - Barbara Krochmal-Marczak
- Department of Plant Production and Food Safety, State University of Applied Sciences in Krosno, 38-400 Krosno, Poland
| | - Teresa Kłosińska
- Institute of Wood Sciences and Furniture, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland
| | - Barbara Nasiłowska
- Institute of Optoelectronics, Military University of Technology, Gen. S. Kaliskiego 2, 00-908 Warsaw, Poland
| | - Zygmunt Mierczyk
- Institute of Optoelectronics, Military University of Technology, Gen. S. Kaliskiego 2, 00-908 Warsaw, Poland
| | - Piotr Borysiuk
- Institute of Wood Sciences and Furniture, Warsaw University of Life Sciences-SGGW, 159 Nowoursynowska St., 02-776 Warsaw, Poland
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Walasek-Janusz M, Grzegorczyk A, Malm A, Nurzyńska-Wierdak R, Zalewski D. Chemical Composition, and Antioxidant and Antimicrobial Activity of Oregano Essential Oil. Molecules 2024; 29:435. [PMID: 38257351 PMCID: PMC10818459 DOI: 10.3390/molecules29020435] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
Antimicrobial resistance (AMR) is a global public health problem, and the rapid rise in AMR is attributed to the inappropriate and/or overuse of antibiotics. Therefore, alternative antimicrobial agents, including those of natural origin, are being sought for the development of new drugs. The purpose of our study was to analyze the chemical composition, and antimicrobial and antioxidant activities of four oregano essential oils (OEOs) from Poland, Europe, Turkey and the USA. The antimicrobial activity (AMA) was evaluated using 23 strains, including Gram-positive bacteria, Gram-negative bacteria and Candida species. The antioxidant activity (AA) of essential oils (EOs) was determined by the DPPH method. The main component of the EOs tested was carvacrol (76.64-85.70%). The highest amount of this compound was determined in the Polish OEO. The OEOs we tested showed antimicrobial resistance, which was especially strong against fungi (MIC = 0.06-0.25 mg/mL-1). These products also showed high AA (71.42-80.44%). OEOs high in carvacrol should be the subject of further research as potential antimicrobial and antioxidant agents.
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Affiliation(s)
- Magdalena Walasek-Janusz
- Department of Vegetable and Herb Crops, Faculty of Horticulture and Landscape Architecture, University of Life Sciences in Lublin, 51A Doświadczalna Street, 20-280 Lublin, Poland
| | - Agnieszka Grzegorczyk
- Chair and Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Medical University of Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Anna Malm
- Chair and Department of Pharmaceutical Microbiology, Faculty of Pharmacy, Medical University of Lublin, 1 Chodzki Street, 20-093 Lublin, Poland
| | - Renata Nurzyńska-Wierdak
- Department of Vegetable and Herb Crops, Faculty of Horticulture and Landscape Architecture, University of Life Sciences in Lublin, 51A Doświadczalna Street, 20-280 Lublin, Poland
| | - Daniel Zalewski
- Chair and Department of Biology and Genetics, Faculty of Pharmacy, Medical University of Lublin, 4a Chodzki Street, 20-093 Lublin, Poland
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CEYLAN A, ÜNLÜ HÖZDAMAR. Effects of some postharvest essential oil applications on the fruit quality of tomato (Solanum lycopersicum) during cold storage. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.110522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Ahu CEYLAN
- Isparta University of Applied Sciences, Türkiye
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