Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina

Autores
Asensio, Claudia Mariana; Grosso, Nelson; Juliani, Héctor
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum spp. essential oils from central Argentina (Córdoba province) and new production areas in the southern Argentinian provinces of Rio Negro and Neuquén. Chemical (GC/MS), physicochemical (refractive index, density), sensory profiles (color, aroma) and biological activities (four antioxidants tests, anti-yeast and roundworm lethality assays) of four different oregano essential oils ("Compacto", "Cordobes", "Criollo", and "Mendocino") were determined. Essential oils were characterized by high amounts of trans-sabinene hydrate (17.9 - 27.2%), terpinen-4-ol (6.2 - 11.1%), alpha-terpinene (7-9.8%), thymol (12.1-17.4%) and lower amounts of carvacrol (0.1-3.5%). Oils showed varied tints of yellow (light, mid to dark yellow). Physical/chemical properties of oils showed that these parameters can be used to differentiate these oils. The aroma of the oils was characterized as herbaceous, with medicinal, resinous, minty and coniferous notes. Essential oils from central Argentina ("Mendocino" from Córdoba) showed higher acceptance aroma rates. An antioxidant profile showed that the types from southern provinces were the most active (9.2-10.4, arbitrary scale up to 12) than the same oregano-types from central Argentina. A similar trend was observed for anti-yeast and roundworm lethality assays. These higher biological activities were associated with lower aroma and higher color acceptances. The oils from central Argentina having better aroma profiles can be used for food (flavor) and non-food purposes (fragrances), while the oils from the southern provinces having higher bioactivities can be used as new sources of antioxidants and biocides for pharmaceutical, food (preservation) and veterinary industries. This study used a comprehensive science based approach to increase interest in Argentinian natural products and to contribute to develop trade and quality control standards in support of their commercialization.
Fil: Asensio, Claudia Mariana. Rutgers University; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Juliani, Héctor. Rutgers University; Estados Unidos
Materia
Oregano
Sensory
Antioxidant
Antimicrobial
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/15984

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spelling Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern ArgentinaAsensio, Claudia MarianaGrosso, NelsonJuliani, HéctorOreganoSensoryAntioxidantAntimicrobialhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum spp. essential oils from central Argentina (Córdoba province) and new production areas in the southern Argentinian provinces of Rio Negro and Neuquén. Chemical (GC/MS), physicochemical (refractive index, density), sensory profiles (color, aroma) and biological activities (four antioxidants tests, anti-yeast and roundworm lethality assays) of four different oregano essential oils ("Compacto", "Cordobes", "Criollo", and "Mendocino") were determined. Essential oils were characterized by high amounts of trans-sabinene hydrate (17.9 - 27.2%), terpinen-4-ol (6.2 - 11.1%), alpha-terpinene (7-9.8%), thymol (12.1-17.4%) and lower amounts of carvacrol (0.1-3.5%). Oils showed varied tints of yellow (light, mid to dark yellow). Physical/chemical properties of oils showed that these parameters can be used to differentiate these oils. The aroma of the oils was characterized as herbaceous, with medicinal, resinous, minty and coniferous notes. Essential oils from central Argentina ("Mendocino" from Córdoba) showed higher acceptance aroma rates. An antioxidant profile showed that the types from southern provinces were the most active (9.2-10.4, arbitrary scale up to 12) than the same oregano-types from central Argentina. A similar trend was observed for anti-yeast and roundworm lethality assays. These higher biological activities were associated with lower aroma and higher color acceptances. The oils from central Argentina having better aroma profiles can be used for food (flavor) and non-food purposes (fragrances), while the oils from the southern provinces having higher bioactivities can be used as new sources of antioxidants and biocides for pharmaceutical, food (preservation) and veterinary industries. This study used a comprehensive science based approach to increase interest in Argentinian natural products and to contribute to develop trade and quality control standards in support of their commercialization.Fil: Asensio, Claudia Mariana. Rutgers University; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Juliani, Héctor. Rutgers University; Estados UnidosElsevier Science2015-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/15984Asensio, Claudia Mariana; Grosso, Nelson; Juliani, Héctor; Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina; Elsevier Science; Industrial Crops And Products; 63; 1-2015; 203-2130926-6690enginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2014.09.056info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669014006013info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:51:32Zoai:ri.conicet.gov.ar:11336/15984instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:51:32.324CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
title Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
spellingShingle Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
Asensio, Claudia Mariana
Oregano
Sensory
Antioxidant
Antimicrobial
title_short Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
title_full Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
title_fullStr Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
title_full_unstemmed Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
title_sort Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina
dc.creator.none.fl_str_mv Asensio, Claudia Mariana
Grosso, Nelson
Juliani, Héctor
author Asensio, Claudia Mariana
author_facet Asensio, Claudia Mariana
Grosso, Nelson
Juliani, Héctor
author_role author
author2 Grosso, Nelson
Juliani, Héctor
author2_role author
author
dc.subject.none.fl_str_mv Oregano
Sensory
Antioxidant
Antimicrobial
topic Oregano
Sensory
Antioxidant
Antimicrobial
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum spp. essential oils from central Argentina (Córdoba province) and new production areas in the southern Argentinian provinces of Rio Negro and Neuquén. Chemical (GC/MS), physicochemical (refractive index, density), sensory profiles (color, aroma) and biological activities (four antioxidants tests, anti-yeast and roundworm lethality assays) of four different oregano essential oils ("Compacto", "Cordobes", "Criollo", and "Mendocino") were determined. Essential oils were characterized by high amounts of trans-sabinene hydrate (17.9 - 27.2%), terpinen-4-ol (6.2 - 11.1%), alpha-terpinene (7-9.8%), thymol (12.1-17.4%) and lower amounts of carvacrol (0.1-3.5%). Oils showed varied tints of yellow (light, mid to dark yellow). Physical/chemical properties of oils showed that these parameters can be used to differentiate these oils. The aroma of the oils was characterized as herbaceous, with medicinal, resinous, minty and coniferous notes. Essential oils from central Argentina ("Mendocino" from Córdoba) showed higher acceptance aroma rates. An antioxidant profile showed that the types from southern provinces were the most active (9.2-10.4, arbitrary scale up to 12) than the same oregano-types from central Argentina. A similar trend was observed for anti-yeast and roundworm lethality assays. These higher biological activities were associated with lower aroma and higher color acceptances. The oils from central Argentina having better aroma profiles can be used for food (flavor) and non-food purposes (fragrances), while the oils from the southern provinces having higher bioactivities can be used as new sources of antioxidants and biocides for pharmaceutical, food (preservation) and veterinary industries. This study used a comprehensive science based approach to increase interest in Argentinian natural products and to contribute to develop trade and quality control standards in support of their commercialization.
Fil: Asensio, Claudia Mariana. Rutgers University; Estados Unidos. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Grosso, Nelson. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Juliani, Héctor. Rutgers University; Estados Unidos
description The objective of this work is to assess the sensory, chemical, physicochemical profiles and the biological activities of Origanum spp. essential oils from central Argentina (Córdoba province) and new production areas in the southern Argentinian provinces of Rio Negro and Neuquén. Chemical (GC/MS), physicochemical (refractive index, density), sensory profiles (color, aroma) and biological activities (four antioxidants tests, anti-yeast and roundworm lethality assays) of four different oregano essential oils ("Compacto", "Cordobes", "Criollo", and "Mendocino") were determined. Essential oils were characterized by high amounts of trans-sabinene hydrate (17.9 - 27.2%), terpinen-4-ol (6.2 - 11.1%), alpha-terpinene (7-9.8%), thymol (12.1-17.4%) and lower amounts of carvacrol (0.1-3.5%). Oils showed varied tints of yellow (light, mid to dark yellow). Physical/chemical properties of oils showed that these parameters can be used to differentiate these oils. The aroma of the oils was characterized as herbaceous, with medicinal, resinous, minty and coniferous notes. Essential oils from central Argentina ("Mendocino" from Córdoba) showed higher acceptance aroma rates. An antioxidant profile showed that the types from southern provinces were the most active (9.2-10.4, arbitrary scale up to 12) than the same oregano-types from central Argentina. A similar trend was observed for anti-yeast and roundworm lethality assays. These higher biological activities were associated with lower aroma and higher color acceptances. The oils from central Argentina having better aroma profiles can be used for food (flavor) and non-food purposes (fragrances), while the oils from the southern provinces having higher bioactivities can be used as new sources of antioxidants and biocides for pharmaceutical, food (preservation) and veterinary industries. This study used a comprehensive science based approach to increase interest in Argentinian natural products and to contribute to develop trade and quality control standards in support of their commercialization.
publishDate 2015
dc.date.none.fl_str_mv 2015-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/15984
Asensio, Claudia Mariana; Grosso, Nelson; Juliani, Héctor; Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina; Elsevier Science; Industrial Crops And Products; 63; 1-2015; 203-213
0926-6690
url http://hdl.handle.net/11336/15984
identifier_str_mv Asensio, Claudia Mariana; Grosso, Nelson; Juliani, Héctor; Quality Characters, Chemical Composition and Biological Activities of Oregano (Origanum spp.) Essential Oils from Central and Southern Argentina; Elsevier Science; Industrial Crops And Products; 63; 1-2015; 203-213
0926-6690
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.indcrop.2014.09.056
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0926669014006013
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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