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KMID : 1161420110140060645
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Journal of Medicinal Food
2011 Volume.14 No. 6 p.645 ~ p.652
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Antioxidant and Antimicrobial Activities of Essential Oils Obtained from Oregano (Origanum vulgare ssp. hirtum) by Using Different Extraction Methods
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Karakaya Sibel
El Sedef Nehir
Karagozlu Nural
Sahin Serpil
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Abstract
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In this study, antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) were determined by using solvent-free microwave extraction (SFME), supercritical fluid extraction, and conventional hydrodistillation (CH) methods. The inhibitory effects on the 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical of essential oils obtained from oregano by using SFME and CH were similar. However, essential oil extracted by CH showed greater (2.69?μmol/μL of oil) Trolox equivalent antioxidant capacity (TEAC) than oregano oils obtained by SFME (P?
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KEYWORD
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Escherichia coli O157:H7, hydrodistillation, Listeria monocytogenes, Salmonella typhimurium, solvent-free microwave extraction, supercritical fluid extraction, Trolox equivalent antioxidant capacity value
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