Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds

Detalhes bibliográficos
Autor(a) principal: Martins, Natália
Data de Publicação: 2014
Outros Autores: Barros, Lillian, Santos-Buelga, Celestino, Henriques, Mariana, Ferreira, Isabel C.F.R.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/9859
Resumo: Bioactivity of oregano methanolic extracts and essential oils is well known. Nonetheless, reports using aqueous extracts are scarce, mainly decoction or infusion preparations used for therapeutic applications. Herein, the antioxidant and antibacterial activities, and phenolic compounds of the infusion, decoction and hydroalcoholic extract of oregano were evaluated and compared. The antioxidant activity is related with phenolic compounds, mostly flavonoids, since decoction presented the highest concentration of flavonoids and total phenolic compounds, followed by infusion and hydroalcoholic extract. The samples were effective against gram-negative and gram-positive bacteria. It is important to address that the hydroalcoholic extract showed the highest efficacy against Escherichia coli. This study demonstrates that the decoction could be used for antioxidant purposes, while the hydroalcoholic extract could be incorporated in formulations for antimicrobial features. Moreover, the use of infusion/decoction can avoid the toxic effects showed by oregano essential oil, widely reported for its antioxidant and antimicrobial properties.
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spelling Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compoundsOriganum vulgare L.Antioxidant activityAntimicrobial activityPhenolic compoundsBioactivity of oregano methanolic extracts and essential oils is well known. Nonetheless, reports using aqueous extracts are scarce, mainly decoction or infusion preparations used for therapeutic applications. Herein, the antioxidant and antibacterial activities, and phenolic compounds of the infusion, decoction and hydroalcoholic extract of oregano were evaluated and compared. The antioxidant activity is related with phenolic compounds, mostly flavonoids, since decoction presented the highest concentration of flavonoids and total phenolic compounds, followed by infusion and hydroalcoholic extract. The samples were effective against gram-negative and gram-positive bacteria. It is important to address that the hydroalcoholic extract showed the highest efficacy against Escherichia coli. This study demonstrates that the decoction could be used for antioxidant purposes, while the hydroalcoholic extract could be incorporated in formulations for antimicrobial features. Moreover, the use of infusion/decoction can avoid the toxic effects showed by oregano essential oil, widely reported for its antioxidant and antimicrobial properties.Foundation for Science and Technology (FCT, Portugal) for N. Martins grant (SFRH/BD/87658/2012), L. Barros researcher contract under “Programa Compromisso com Ciência – 2008” and financial support to the research centre CIMO (strategic project PEst-OE/AGR/UI0690/2011).ElsevierBiblioteca Digital do IPBMartins, NatáliaBarros, LillianSantos-Buelga, CelestinoHenriques, MarianaFerreira, Isabel C.F.R.2014-07-08T10:14:18Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfapplication/pdfhttp://hdl.handle.net/10198/9859engMartins, Natália; Barros, Lillian; Santos-Buelga, Celestino; Henriques, Mariana; Ferreira, Isabel C.F.R. (2014). Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds. Food Chemistry. ISSN 1873-7072. 158, p. 73-801873-707210.1016/j.foodchem.2014.02.099info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:23:33Zoai:bibliotecadigital.ipb.pt:10198/9859Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:00:53.437906Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
title Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
spellingShingle Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
Martins, Natália
Origanum vulgare L.
Antioxidant activity
Antimicrobial activity
Phenolic compounds
title_short Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
title_full Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
title_fullStr Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
title_full_unstemmed Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
title_sort Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds
author Martins, Natália
author_facet Martins, Natália
Barros, Lillian
Santos-Buelga, Celestino
Henriques, Mariana
Ferreira, Isabel C.F.R.
author_role author
author2 Barros, Lillian
Santos-Buelga, Celestino
Henriques, Mariana
Ferreira, Isabel C.F.R.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Martins, Natália
Barros, Lillian
Santos-Buelga, Celestino
Henriques, Mariana
Ferreira, Isabel C.F.R.
dc.subject.por.fl_str_mv Origanum vulgare L.
Antioxidant activity
Antimicrobial activity
Phenolic compounds
topic Origanum vulgare L.
Antioxidant activity
Antimicrobial activity
Phenolic compounds
description Bioactivity of oregano methanolic extracts and essential oils is well known. Nonetheless, reports using aqueous extracts are scarce, mainly decoction or infusion preparations used for therapeutic applications. Herein, the antioxidant and antibacterial activities, and phenolic compounds of the infusion, decoction and hydroalcoholic extract of oregano were evaluated and compared. The antioxidant activity is related with phenolic compounds, mostly flavonoids, since decoction presented the highest concentration of flavonoids and total phenolic compounds, followed by infusion and hydroalcoholic extract. The samples were effective against gram-negative and gram-positive bacteria. It is important to address that the hydroalcoholic extract showed the highest efficacy against Escherichia coli. This study demonstrates that the decoction could be used for antioxidant purposes, while the hydroalcoholic extract could be incorporated in formulations for antimicrobial features. Moreover, the use of infusion/decoction can avoid the toxic effects showed by oregano essential oil, widely reported for its antioxidant and antimicrobial properties.
publishDate 2014
dc.date.none.fl_str_mv 2014-07-08T10:14:18Z
2014
2014-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/9859
url http://hdl.handle.net/10198/9859
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Martins, Natália; Barros, Lillian; Santos-Buelga, Celestino; Henriques, Mariana; Ferreira, Isabel C.F.R. (2014). Decoction, infusion and hydroalcoholic extract of Origanum vulgare L.: different performances regarding bioactivity and phenolic compounds. Food Chemistry. ISSN 1873-7072. 158, p. 73-80
1873-7072
10.1016/j.foodchem.2014.02.099
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dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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