Essential oil composition and antibacterial activity of Origanum vulgare subsp. glandulosum Desf. at different phenological stages.
PDF (153K)
Journal: 2014/September - Journal of Medicinal Food
ISSN: 1557-7600
Abstract:
Variation in the quantity and quality of the essential oil (EO) of wild population of Origanum vulgare at different phenological stages, including vegetative, late vegetative, and flowering set, is reported. The oils of air-dried samples were obtained by hydrodistillation. The yield of oils (w/w%) at different stages were in the order of late vegetative (2.0%), early vegetative (1.7%), and flowering (0.6%) set. The oils were analyzed by gas chromatography (GC) and GC-mass spectrometry (GC-MS). In total, 36, 33, and 16 components were identified and quantified in vegetative, late vegetative, and flowering set, representing 94.47%, 95.91%, and 99.62% of the oil, respectively. Carvacrol was the major compound in all samples. The ranges of major constituents were as follows: carvacrol (61.08-83.37%), p-cymene (3.02-9.87%), and γ-terpinene (4.13-6.34%). Antibacterial activity of the oils was tested against three Gram-positive and two Gram-negative bacteria by the disc diffusion method and determining their diameter of inhibition and the minimum inhibitory concentration (MIC) values. The inhibition zones and MIC values for bacterial strains, which were sensitive to the EO of O. vulgare subsp. glandulosum, were in the range of 9-36 mm and 125-600 μg/mL, respectively. The oils of various phenological stages showed high activity against all tested bacteria, of which Bacillus subtilis was the most sensitive and resistant strain, respectively. Thus, they represent an inexpensive source of natural antibacterial substances that exhibited potential for use in pathogenic systems.
Open in
PUBMED | DOI | PMC | Google Scholar | Wikipedia
Relations:
Content
Citations
(5)
References
(12)
Drugs
(1)
Chemicals
(4)
Organisms
(6)
Affiliates
(1)
Similar articles
Articles by the same authors
Discussion board
J Med Food 16(12): 1115-1120
PMID: 24320986

Essential Oil Composition and Antibacterial Activity of <em>Origanum vulgare</em> subsp. <em>glandulosum</em> Desf. at Different Phenological Stages

Laboratory of Plant Biotechnology, National Institute of Applied Science and Technology, Tunis, Tunisia.
Laboratory of Natural Substances, National Institute of Research and Physico-Chemical Analysis, Ariana, Tunisia.
Corresponding author.
Address correspondence to: Afef Béjaoui, PhD, Laboratory of Plant Biotechnology,National Institute of Applied Science and Technology,Centre Urbain Nord,, B.P. 676, Tunis Cedex 1080,Tunisia,, E-mail:rf.liamg@55fefa.iuoajeb
Address correspondence to: Afef Béjaoui, PhD, Laboratory of Plant Biotechnology,National Institute of Applied Science and Technology,Centre Urbain Nord,, B.P. 676, Tunis Cedex 1080,Tunisia,, E-mail:rf.liamg@55fefa.iuoajeb
Received 2013 Mar 14; Accepted 2013 Sep 2.
Copyright 2013, Mary Ann Liebert, Inc. and Korean Society of Food Science and Nutrition

Abstract

Variation in the quantity and quality of the essential oil (EO) of wild population of Origanum vulgare at different phenological stages, including vegetative, late vegetative, and flowering set, is reported. The oils of air-dried samples were obtained by hydrodistillation. The yield of oils (w/w%) at different stages were in the order of late vegetative (2.0%), early vegetative (1.7%), and flowering (0.6%) set. The oils were analyzed by gas chromatography (GC) and GC–mass spectrometry (GC-MS). In total, 36, 33, and 16 components were identified and quantified in vegetative, late vegetative, and flowering set, representing 94.47%, 95.91%, and 99.62% of the oil, respectively. Carvacrol was the major compound in all samples. The ranges of major constituents were as follows: carvacrol (61.08–83.37%), p-cymene (3.02–9.87%), and γ-terpinene (4.13–6.34%). Antibacterial activity of the oils was tested against three Gram-positive and two Gram-negative bacteria by the disc diffusion method and determining their diameter of inhibition and the minimum inhibitory concentration (MIC) values. The inhibition zones and MIC values for bacterial strains, which were sensitive to the EO of O. vulgare subsp. glandulosum, were in the range of 9–36 mm and 125–600 μg/mL, respectively. The oils of various phenological stages showed high activity against all tested bacteria, of which Bacillus subtilis was the most sensitive and resistant strain, respectively. Thus, they represent an inexpensive source of natural antibacterial substances that exhibited potential for use in pathogenic systems.

Key Words: : antibacterial activity, essential oils, GC-MS analysis, growth stages, Origanum vulgaresubsp.glandulosum
Abstract

References

  • 1. GRIN Taxonomy Database: USDA, ARS, National Genetic Resources (accessed June2010)[PubMed]
  • 2. Bernath J, Padulosi S: Origanum dictamnus L. and Origanum vulgare L. ssp. hirtum (Link) Letswaart: traditional uses and production in Greece. In: Proceedings of the IPGRI International Workshop on Oregano, CIHEAM, Valenzano, Bari, Italy, 1996, pp. 8–12 [PubMed]
  • 3. Halim AF, Mashaly MM, Zaghloul AM, Abdel-Fattah H, De Potter HL: Chemical constituents of the essential oils of Origanum syriacum and Stachys aegyptiaca. Intern J Pharma 1991;29:1–5 [PubMed]
  • 4. Shafaghat A: Antibacterial activity and GC/MS analysis of the essential oils from flower, leaf and stem of Origanum vulgare ssp. viride growing wild in north-west Iran. Nat Prod Commun 2011;6:1351–1352 [[PubMed]
  • 5. Daferera DJ, Ziogas BN, Polissiou MG: GC-MS analysis of essential oils from some Greek aromatic plants and their fungitoxicity on Penicillium digitatum. J Agric Food Chem 2000;48:2576–2581 [[PubMed]
  • 6. Esen G, Azaz AD, Kurkcuoglu M, Baser KHC, Tinmaz A: Essential oil and antimicrobial activity of wild and cultivated Origanum vulgare L. subsp. hirtum (Link) Ietswaart from the Marmara region, Turkey. Flav Frag J 2007;22:371–376 [PubMed][Google Scholar]
  • 7. Busatta C, Vidal RS, Popiolski AS, Mossi AJ, Dariva C, Rodrigues MRA, Corazza FC, Corazza MI, Oliveira JV, Cansian RI: Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage. Food Microb 2008;25:207–211 [[PubMed]
  • 8. Ietswaart JH: A Taxonomic Revision of the Genus Origanum (Labiateae). Leiden University Press, The Hague, The Netherlands, 1980 [PubMed]
  • 9. Bendahou M, Muselli M, Grignon-Dubois M, Benyoucef M, Desjobert JM, Bernardini AF: Antimicrobial activity and chemical composition of Origanum glandulosum Desf. essential oil and extract obtained by microwave extraction: comparison with hydrodistillation. Food Chem 2008;106:132–139 [PubMed]
  • 10. Béjaoui A, Boulila A, Boussaid M: Chemical composition and biological activities of essential oils and solvent extracts of Origanum vulgare subsp. glandulosum Desf. from Tunisia. J Med Plants Res 2013;7(32):2429–2435 [PubMed]
  • 11. Pank F, Pfefferkorn A, Kruger H: Evaluation of summer savory collection (Satureja hortensis L.) with regards to morphology, precocity, yield components and essential oil and carvacrol content. Z Arznei- Gewurzpfla 2004;2:72–79 [PubMed]
  • 12. Messaoud C, Zaouali Y, Bensalah A, Khoudja ML, Boussaid M: Myrtus communis in Tunisia, Variability of the essential oil composition in natural populations. Flav Fragr J 2005;20:577–582 [PubMed]
  • 13. Adams RP: Software Library Called Identification of Essential Oil Components By Gas Chromatography/Quadrupole Mass Spectroscopy. Allured Publishing, Carol Stream, IL, USA, 2001 [PubMed]
  • 14. NCCLS: Performance Standards for antimicrobial disk susceptibility tests Eleventh Edition, Approved Standard, M02–A11, Wayne, PA, USA, 2012 [PubMed]
  • 15. NCCLS: Methods for dilution antimicrobial susceptibility tests for bacteria that grow aerobically Approved Standard, Ninth Edition, M07–A9, Wayne, PA, USA, 2012 [PubMed]
  • 16. SAS (Statistical Analysis System): SAS User's Guide: SAS STAT, SAS BASIC. Version 6 Fourth Edition. SAS incl, Box 8000. Cary, NC 27512–8000. SAS Institut, Inc., Cary, NC, USA, 1990 [PubMed]
  • 17. Sellami IH, Maamouri E, Chahed T, Aidi Wannes W, Kchouk ME, Marzouk B: Effect of growth stage on the content and composition of the essential oil and phenolic fraction of sweet marjoram (Origanum majorana L.). Ind Crops Prod 2009;30:395–402 [PubMed]
  • 18. Ruberto G, Barrata MT, Sari M, Kaabexhe M. Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf. Flav Fragr J 2002;17:251–254 [PubMed]
  • 19. Khalfi O, Sahraoui N, Bentahar F, Boutekedjiret C: Chemical composition and insecticidal properties of Origanum glandulosum (Desf.) essential oil from Algeria. J Sci Food Agric 2008;88:1562–1566 [PubMed]
  • 20. Mechergui K, Coelho JA, Serra MC, Lamine SB, Boukhchina S, Khouja ML: Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity. J Sci Food Agric 2010;90:1745–1749 [[PubMed]
  • 21. Kokkini S: Taxonomy, diversity and distribution of Origanum species. Proceedings of the IPGRI International Workshop on Oregano (Padulosi S, editor. ed.) CIHEAM, Valenzano, Italy: 1997, pp. 2–12 [PubMed]
  • 22. Melegari MF, Severi M, Bertoldi S, Benvenuti G, Circella I, Morone F: Chemical characterization of essential oils of some Origanum vulgare L. subspecies of various origin. Riv Ital Eppos 1995;16:21–28 [PubMed]
  • 23. Ebrahimi SN, Hadian J, Mirjalili MH, Sonboli A, Yousefzadi M: Essential oil composition and antibacterial activity of Thymus caramanicus at different phonological stages. Food Chem 2008;110:927–931 [[PubMed]
  • 24. Hussain AI, Anwar F, Rasheed S, Nigam PS, Janneh O, Sarker SD: Composition, antioxidant and chemotherapeutic properties of the essential oils from two Origanum species growing in Pakistan. J Pharmacognosy 2011;21:943–952 [PubMed]
  • 25. Özcan MM, Chalchat JC: Chemical composition and antimicrobial properties of the essential oil of Origanum saccatum L. J Food Safety 2009;29:617–628 [PubMed]
  • 26. Eng W, Norman R: Development of an oregano-based ointment with anti-microbial activity including activity against methicillin-resistant Staphlococcus aureus. J Drugs Dermatol 2010;9:377–380 [[PubMed]
  • 27. Gonzalez MJ, Marioli JM: Antibacterial activity of water extracts and essential oils of various aromatic plants against Paenibacillus larvae, the causative agent of American foulbrood. J Inverteb Pathol 2010;104:209–213 [[PubMed]
  • 28. Soylu EM, Soylu S, Kurt S: Antimicrobial activity of the essential oils of various plants against tomato late blight disease agent Phytophthora infestans. Mycopathologia 2006;161:119–128 [[PubMed]
  • 29. Baydar H, Sagdic O, Ozkan G, Karadogan T: Antimicrobial activity and composition of essential oils from Origanum, Thymbra and Satureja species with commercial importance in Turkey. Food Control 2004;15:169–172 [PubMed]
  • 30. Helander IM, Alakomi H-L, Latva-Kala K, Mattila-Sandholm T, Pol I, Smid EJ: Characterization of the action of selected essential oil components on Gram-negative bacteria. J Agric Food Chem 1998;46:3590–3595 [PubMed]
  • 31. Juven BJ, Kanner J, Schued F, Weisslowicz H: Factors that interact with the antibacterial action of thyme essential oil and its active constituents. J Appl Bacteriol 1994;76:626–631 [[PubMed]
  • 32. Knowles JR, Roller S, Murray DB, Naidu AS: Antimicrobial action of carvacrol at different stages of dual-species biofilm development by Staphylococcus aureus and Salmonella enteric, serovar Typhimurium. Appl Environ Microb 2005;71:797–803
  • 33. Didry N, Dubreuil L, Pinkas M: Antibacterial activity of thymol, carvacrol and cinnamaldehyde alone or in combination. Pharmazie 1993;48:301–304 [[PubMed]
  • 34. Vardar-Unlu G, Candan F, Sokem A, Daferera D, Polissiou M, Sokmen M: Antimicrobial and antioxidant activity of the essential oil and methanol extracts of Thymus pectinatus Fisch. et Mey. var. pectinatu (Lamiaceae). J Agric Food Chem 2003;51:63–67 [[PubMed]
Collaboration tool especially designed for Life Science professionals.Drag-and-drop any entity to your messages.