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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/15984
Ver los metadatos del registro completo
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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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1842269100499271680 |
score |
13.13397 |