English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The use of antibiotics in the food industry is highly regulated owing to the potential harmful effects of antibiotics on human health. Therefore, it is crucial to seek alternatives for ensuring food safety. Essential oils (EOs) extracted from plants of the genus Origanum exhibit a wide range of chemical and antibacterial activities. Species and tissue factors shape the production and accumulation processes of EOs in Origanum plants, thereby affecting their bactericidal activity. In this study, the morphologies and EO yields from the inflorescences, leaves, and stems of three oregano cultivars were evaluated. In addition, the chemical compositions and antibacterial abilities of oregano EOs (OEOs) were assessed. The results showed that OEOs from the different parts of the plant displayed only minor differences in chemical composition, whereas the yield of EOs varied considerably. Additionally, the chemical profiles of OEOs differed significantly among cultivars. The carvacrol content in the OEOs was closely related to its activity against Staphylococcus aureus ; the antibacterial properties of the OEOs were further verified using carvacrol. These findings suggested that OEOs possessing high antibacterial activity may have the potential to be developed as bactericides in the food industry.

Analysis of the Chemical Profiles and Anti-S. aureus Activities of Essential Oils Extracted from Different Parts of Three Oregano Cultivars