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Chemical composition, antioxidant activity and anti‐lipase activity of O riganum vulgare and L ippia turbinata essential oils
Author(s) -
Quiroga Patricia R.,
Grosso Nelson R.,
Lante Anna,
Lomolino Giovanna,
Zygadlo Julio A.,
Nepote Valeria
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12011
Subject(s) - thymol , essential oil , chemistry , food science , lipase , gallic acid , dpph , limonene , antioxidant , carvacrol , composition (language) , organic chemistry , enzyme , linguistics , philosophy
Summary This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and L ippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p ‐cymene (8.00%) and thymol (8.00%). In L ippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL −1 ) and DPPH scavenging activity (IC 50 0.357 μg mL −1 ) than L ippia essential oil (7.94 mg gallic acid mL −1 and IC 50 0.400 μg mL −1 , respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by R ancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC 50 5.09 and 7.26 μg mL −1 ). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and L ippia essential oils could be used as natural antioxidants on food products.