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Extraction of the Essential Oil from Endemic Origanum bilgeri P.H. Davis with Two Different Methods: Comparison of the Oil Composition and Antibacterial Activity
Author(s) -
Sözmen Fazli,
Uysal Burcu,
Köse Elif Odabaş,
Aktaş Özgür,
Cinbilgel Ilker,
Oksal Birsen S.
Publication year - 2012
Publication title -
chemistry and biodiversity
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 70
eISSN - 1612-1880
pISSN - 1612-1872
DOI - 10.1002/cbdv.201100259
Subject(s) - carvacrol , thymol , chemistry , origanum , antibacterial activity , essential oil , extraction (chemistry) , composition (language) , antimicrobial , food science , p cymene , chromatography , bacteria , organic chemistry , biology , linguistics , philosophy , ruthenium , genetics , catalysis
The antibacterial activity and chemical composition of the essential oils (EOs) isolated from Origanum bilgeri P.H. Davis by two different extraction methods, i.e. , hydrodistillation (HD) and solvent‐free microwave extraction (SFME), were examined. This endemic Origanum species had shown very good antibacterial activity. The composition of the O. bilgeri EOs obtained by SFME and HD was investigated by GC/MS analysis. The main components of the oils obtained by both methods were carvacrol (90.20–84.30%), p ‐cymene (3.40–5.85%), γ ‐terpinene (0.47–1.20%), and thymol (0.69–1.08%). The EO isolation by SFME offered many important advantages, including a higher extraction yield, a shorter extraction time, and a higher content of the active component carvacrol. The carvacrol‐rich oils obtained by both HD and SFME showed a good antibacterial activity. The largest inhibition zones were observed for the O. bilgeri EO obtained by SFME. Our study suggests that O. bilgeri EO has the potential to be used as preventative against bacterial contamination in many foods, instead of the common synthetic antimicrobial products.

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