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REVISTA DE CHIMIE
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https://doi.org/10.37358/Rev.Chim.1949

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Revista de Chimie (Rev. Chim.), Year 2018, Volume 69, Issue 8, 1927-1933

https://doi.org/10.37358/RC.18.8.6448

Mariana Deleanu, Elisabeta E. Popa, Mona E. Popa

Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

Abstract:

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin-Ciocalteu method (6.71±0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34±0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2’-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76±0.13 mg/mL for wild oregano oil compared to 20.22±2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1µL of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240µL for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.
Keywords:
Aspergillus flavus; Fusarium oxysporum; ginger essential oil; GC-MS; Penicillium expansum and wild oregano essential oil

Issue: 2018, Volume 69, Issue 8
Pages: 1927-1933
Publication date: 2018/9/15
https://doi.org/10.37358/RC.18.8.6448
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Creative Commons License
This article is published under the Creative Commons Attribution 4.0 International License
Citation Styles
Cite this article as:
DELEANU, M., POPA, E.E., POPA, M.E., Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils, Rev. Chim., 69(8), 2018, 1927-1933.

Vancouver
Deleanu M, Popa EE, Popa ME. Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils. Rev. Chim.[internet]. 2018 Aug;69(8):1927-1933. Available from: https://doi.org/10.37358/RC.18.8.6448


APA 6th edition
Deleanu, M., Popa, E.E. & Popa, M.E. (2018). Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils. Revista de Chimie, 69(8), 1927-1933. https://doi.org/10.37358/RC.18.8.6448


Harvard
Deleanu, M., Popa, E.E., Popa, M.E. (2018). 'Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils', Revista de Chimie, 69(8), pp. 1927-1933. https://doi.org/10.37358/RC.18.8.6448


IEEE
M. Deleanu, E.E. Popa, M.E. Popa, "Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils". Revista de Chimie, vol. 69, no. 8, pp. 1927-1933, 2018. [online]. https://doi.org/10.37358/RC.18.8.6448


Text
Mariana Deleanu, Elisabeta E. Popa, Mona E. Popa,
Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils,
Revista de Chimie,
Volume 69, Issue 8,
2018,
Pages 1927-1933,
ISSN 2668-8212,
https://doi.org/10.37358/RC.18.8.6448.
(https://revistadechimie.ro/Articles.asp?ID=6448)
Keywords: Aspergillus flavus; Fusarium oxysporum; ginger essential oil; GC-MS; Penicillium expansum and wild oregano essential oil


RIS
TY - JOUR
T1 - Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils
A1 - Deleanu, Mariana
A2 - Popa, Elisabeta E.
A3 - Popa, Mona E.
JF - Revista de Chimie
JO - Rev. Chim.
PB - Revista de Chimie SRL
SN - 2668-8212
Y1 - 2018
VL - 69
IS - 8
SP - 1927
EP - 1933
UR - https://doi.org/10.37358/RC.18.8.6448
KW - Aspergillus flavus
KW - Fusarium oxysporum
KW - ginger essential oil
KW - GC-MS
KW - Penicillium expansum and wild oregano essential oil
ER -


BibTex
@article{RevCh2018P1927,
author = {Deleanu Mariana and Popa Elisabeta E. and Popa Mona E.},
title = {Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils},
journal = {Revista de Chimie},
volume = {69},
number = {8},
pages = {1927-1933},
year = {2018},
issn = {2668-8212},
doi = {https://doi.org/10.37358/RC.18.8.6448},
url = {https://revistadechimie.ro/Articles.asp?ID=6448}
}
 
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