Vol. 4 No. 1 (2018): Conference Proceedings: World Congress on Nutrition and Obesity Prevention Source 2017
Conference Proceedings

Oral Antioxidant and Antimicrobial Activities of Origanum Vulgare Essential Oil

Jnaid, Y.
Department of Field crops Damascus University, Damascus SyriaP.O.Box.30621
Yacoub, R.
Department of Field crops Damascus University, Damascus Syria
Al-Biski, F
National Commission for Biotechnology Damascus University, Damascus Syria
Published January 1, 2018


Oregano(Origanumvulgare) essential oil was analyzed by gas chromatography coupled with Mass spectrometry(GC/MS),the major components were Terpinen-4-ol (24.90%), gamma-Terpinen (10.57%), o-Cymene (8.90%), cis-beta-Terpineol(8.73%), alpha-Terpinen (6.67%), beta-Phellandrene (4.84%),alpha-Terpieol (4.18%) and Carvacrol (3.90%) they constituted72.69% of total oil Oil exhibited antioxidant activity as shown by the consistent values of DPPH free radical-scavenging inhibition(59.09%) at 1000 ppm oil concentration. Antimicrobial activity of essential oil from oregano was also evaluated, among testedmicroorganisms P.aeruginosa demonstrated the highest resistance, while B. cereus was the most sensitive to the oreganooil.Minimum inhibitory concentrations (MIC ) ranging from 1.56 to 50 µl/ml. Results obtained indicated that oreganoessential oilcould be used as a potential source of natural antioxidant with possible applications in food systems.