Full Text:   <2805>

Summary:  <1769>

Suppl. Mater.: 

CLC number: 

On-line Access: 2017-01-03

Received: 2016-09-11

Revision Accepted: 2016-11-09

Crosschecked: 2016-12-15

Cited: 2

Clicked: 4638

Citations:  Bibtex RefMan EndNote GB/T7714


Fei Han


-   Go to

Article info.
Open peer comments

Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.1 P.79-84


Chemical composition and antioxidant activities of essential oils from different parts of the oregano

Author(s):  Fei Han, Guang-qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-cheng Shu, Zhi-dong Zhao, Han-lin Xu

Affiliation(s):  College of Pharmacy, Hubei University of Traditional Chinese Medicine, Wuhan 430065, China; more

Corresponding email(s):   xuhanlin4201@sina.com

Key Words:  Oregano, Chemical composition, Antioxidant activity, Essential oils

Fei Han, Guang-qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-cheng Shu, Zhi-dong Zhao, Han-lin Xu. Chemical composition and antioxidant activities of essential oils from different parts of the oregano[J]. Journal of Zhejiang University Science B, 2017, 18(1): 79-84.

@article{title="Chemical composition and antioxidant activities of essential oils from different parts of the oregano",
author="Fei Han, Guang-qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-cheng Shu, Zhi-dong Zhao, Han-lin Xu",
journal="Journal of Zhejiang University Science B",
publisher="Zhejiang University Press & Springer",

%0 Journal Article
%T Chemical composition and antioxidant activities of essential oils from different parts of the oregano
%A Fei Han
%A Guang-qiang Ma
%A Ming Yang
%A Li Yan
%A Wei Xiong
%A Ji-cheng Shu
%A Zhi-dong Zhao
%A Han-lin Xu
%J Journal of Zhejiang University SCIENCE B
%V 18
%N 1
%P 79-84
%@ 1673-1581
%D 2017
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.B1600377

T1 - Chemical composition and antioxidant activities of essential oils from different parts of the oregano
A1 - Fei Han
A1 - Guang-qiang Ma
A1 - Ming Yang
A1 - Li Yan
A1 - Wei Xiong
A1 - Ji-cheng Shu
A1 - Zhi-dong Zhao
A1 - Han-lin Xu
J0 - Journal of Zhejiang University Science B
VL - 18
IS - 1
SP - 79
EP - 84
%@ 1673-1581
Y1 - 2017
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.B1600377

This research was undertaken in order to characterize the chemical compositions and evaluate the antioxidant activities of essential oils obtained from different parts of the Origanum vulgare L. It is a medicinal plant used in traditional Chinese medicine for the treatment of heat stroke, fever, vomiting, acute gastroenteritis, and respiratory disorders. The chemical compositions of the three essential oils from different parts of the oregano (leaves-flowers, stems, and roots) were identified by gas chromatography-mass spectrometry (GC-MS). The antioxidant activity of each essential oil was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and reducing the power test. Among the essential oils from different parts of the oregano, the leaf-flower oils have the best antioxidant activities, whereas the stem oils are the worst. The results of the DPPH free radical scavenging assay showed that the half maximal inhibitory concentration (IC50) values of the essential oils were (0.332±0.040) mg/ml (leaves-flowers), (0.357±0.031) mg/ml (roots), and (0.501±0.029) mg/ml (stems), respectively. Interestingly, the results of reducing the power test also revealed that when the concentration exceeded 1.25 mg/ml, the leaf-flower oils had the highest reducing power; however, the stem oils were the lowest.




Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article


[1]Arcila-Lozano, C.C., Loarca-Pina, G., Lecona-Uribe, S., et al., 2004. Oregano: properties, composition and biological activity. Arch. Latinoam. Nutr., 54(1):100-111.

[2]Benzie, I.F., Strain, J.J., 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal. Biochem., 239(1):70-76.

[3]Benzie, I.F., Szeto, Y.T., 1999. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J. Agric. Food Chem., 47(2):633-636.

[4]Berrehal, D., Boudiar, T., Hichem, L., et al., 2010. Comparative composition of four essential oils of oregano used in Algerian and Jordanian folk medicine. Nat. Prod. Commun., 5(6):957-960.

[5]Bhargava, K., Conti, D.S., da Rocha, S.R., et al., 2015. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce. Food Microbiol., 47:69-73.

[6]Castilho, P.C., Savluchinske-Feio, S., Weinhold, T.S., et al., 2012. Evaluation of the antimicrobial and antioxidant activities of essential oils, extracts and their main components from oregano from Madeira Island, Portugal. Food Control, 23(2):552-558.

[7]Céspedes, C.L., Sampietro, D.A., Seigler, D.S., et al., 2013. Natural Antioxidants and Biocides from Wild Medicinal Plants. CABI, Cambridge.

[8]de Gaulejac, N.S., Provost, C., Vivas, N., 1999. Comparative study of polyphenol scavenging activities assessed by different methods. J. Agric. Food Chem., 47(2):425-431.

[9]Dlugosz, A., Lembas-Bogaczyk, J., Lamer-Zarawska, E., 2006. Antoxid increases ferric reducing antioxidant power (FRAP) even stronger than vitamin C. Acta Pol. Pharm., 63(5):446-448.

[10]Fournomiti, M., Kimbaris, A., Mantzourani, I., et al., 2015. Antimicrobial activity of essential oils of cultivated oregano (Origanum vulgare), sage (Salvia officinalis), and thyme (Thymus vulgaris) against clinical isolates of Escherichia coli, Klebsiella oxytoca, and Klebsiella pneumoniae. Microb. Ecol. Health Dis., 26:23289.

[11]Gilling, D.H., Kitajima, M., Torrey, J.R., et al., 2014. Antiviral efficacy and mechanisms of action of oregano essential oil and its primary component carvacrol against murine norovirus. J. Appl. Microbiol., 116(5):1149-1163.

[12]Grondona, E., Gatti, G., Lopez, A.G., et al., 2014. Bio-efficacy of the essential oil of oregano (Origanum vulgare Lamiaceae. ssp. Hirtum). Plant Foods Hum. Nutr., 69(4):351-357.

[13]Kandaswami, C., Middleton, E.Jr., 1994. Free radical scavenging and antioxidant activity of plant flavonoids. In: Armstrong, D. (Ed.), Free Radicals in Diagnostic Medicine. Springer US, p.351-376.

[14]Kayode, R.M.O., Afolayan, A.J., 2015. Cytotoxicity and effect of extraction methods on the chemical composition of essential oils of Moringa oleifera seeds. J. Zhejiang Univ.-Sci. B (Biomed. & Biotechnol.), 16(4):680-689.

[15]Lagouri, V., Blekas, G., Tsimidou, M., et al., 1993. Composition and antioxidant activity of essential oils from oregano plants grown wild in Greece. Z. Lebensm. Unters. Forsch., 197(1):20-23.

[16]Mechergui, K., Coelho, J.A., Serra, M.C., et al., 2010. Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity. J. Sci. Food Agric., 90(10):1745-1749.

[17]Ok, E., Adanir, N., Ozturk, T., 2015. Antibacterial and smear layer removal capability of oregano extract solution. Eur. J. Dent., 9(1):20-24.

[18]Ozkan, G., Baydar, H., Erbas, S., 2010. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.). J. Sci. Food Agric., 90(2):205-209.

[19]Parejo, I., Codina, C., Petrakis, C., et al., 2000. Evaluation of scavenging activity assessed by Co(II)/EDTA-induced luminol chemiluminescence and DPPH (2,2-diphenyl-1-picrylhydrazyl) free radical assay. J. Pharmacol. Toxicol. Methods, 44(3):507-512.

[20]Ragi, J., Pappert, A., Rao, B., et al., 2011. Oregano extract ointment for wound healing: a randomized, double-blind, petrolatum-controlled study evaluating efficacy. J. Drugs Dermatol., 10(10):1168-1172.

[21]Ruberto, G., Baratta, M.T., Sari, M., et al., 2002. Chemical composition and antioxidant activity of essential oils from Algerian Origanum glandulosum Desf. Flavour Frag. J., 17(4):251-254.

[22]Stuessy, T.F., 2009. Plant Taxonomy: the Systematic Evaluation of Comparative Data. Columbia University Press, New York.

[23]Teixeira, B., Marques, A., Ramos, C., et al., 2013. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. J. Sci. Food Agric., 93(11):2707-2714.

[24]List of electronic supplementary materials

[25]Table S1 Chemical compositions of essential oils from different parts of O. vulgare L.

Open peer comments: Debate/Discuss/Question/Opinion


Please provide your name, email address and a comment

Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2024 Journal of Zhejiang University-SCIENCE