ORIGANUM MAJORANA AND O. VULGARE FROM SERBIA ARE PROMISING AS FUNCTIONAL FOOD Oalđe Mariana1, Alimpić Aradski Ana1, Šavikin Katarina2, Marin D. Petar1, Duletić-Laušević Sonja1 1
University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden “Jevremovac”, Takovska 43, 11000 Belgrade, Serbia 2
Institute for Medicinal Plant Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia
Presenting author e-mail:
[email protected]
SUMMARY Total phenolic and flavonoid content, as well as the antioxidant and antineurodegenerative activities of Origanum majorana (sweet marjoram) and O. vulgare (oregano) extracts were evaluated. The results have shown that these plants from Serbia support the notion of them being used in both traditional medicine and cookery.
1. INTRODUCTION
3. RESULTS AND DISCUSSION 200
herbaceous plants.
o Oregano extracts were richer in both TPC and TFC than sweet marjoram extracts. Ethanolic oregano extract had the highest TPC (160.69 mg GAE/g) (Fig. 1), moreover the methanolic one had the highest TFC (35.41 mg QE/g) (Fig. 2).
70% methanol 70% ethanol aqueous
250 mg GAE/g
o The genus Origanum comprises 44 species, with a number of spicy, medicinal, fragrant and ornamental plants. These are perennial,
150 100 50 0 0.50
0.25
0.10
Oregano
o In DPPH, ABTS and FRAP assays, oregano extracts showed slightly better antioxidant activity than
70% methanol 70% ethanol aqueous
0.25
those of sweet marjoram (Fig. 3 – values presented at the concentration of 0.25 mg/mL). All of the 0.10
0.50
0.25
Sweet marjoram
0.10
Oregano
Total flavonoid content
Fig. 2.
Fig. 3.
ABTS assay
β-CB assay
FRAP
Antioxidant activity 70% methanol 70% ethanol aqueous
100
50
Oregano
Oregano
S. marjoram
800 700 600 500 400 300 200 100 0
S. marjoram
Oregano
Oregano
DPPH assay
S. marjoram
70% methanol 70% ethanol aqueous
100 80 60 40 20 0
measured dependent. μmol FeSO4∙7H2O/g
0.50
S. marjoram
o Since literature survey showed versatile biological activities of Origanum spp., the aim of this study was to examine the antioxidant and antineurodegenerative activities of sweet marjoram and oregano extracts from Serbia.
50 45 40 35 30 25 20 15 10 5 0
Percentage (%)
o Origanum species have a range of biologically active substances such as phenolic acids (rosmarinic acid), flavonoids, triterpenes (ursolic acid) and tannins, showing numerous promoting human health effects1-4.
0.50
Total phenolic content
Fig. 1.
mg QE/g
o Sweet marjoram and oregano are highly valued spices in cookery, especially Mediterranean.
0.10
Sweet marjoram
Percentage (%)
o Species from this genus are distributed from the Mediterranean region to Euroasia, and their natural habitats are rocky montains and limestone lands.
0.25
activities
were
concentration-
o At the concentration of 0.5 mg/mL, in AChE inhibition assay oregano aqueous extract showed the highest rate (75.81%), whereas the ethanolic one showed the best inhibition of TYR (64.53%) (Fig. 4). o A strong correlation was found between TPC and TFC (r = 0.71 – 0.88), as well as between both TPC and TFC and all of the employed antioxidant assays (r = 0.69 – 0.93). o The correlation among AChE and all of the
0 Sweet marjoram
Oregano
AChE inhibition assay
Fig. 4.
Sweet marjoram
Oregano
TYR inhibition assay
Antineurodegenerative activity
antioxidant assays was weak, while TYR assay showed a moderate correlation with the other applied tests.
4. CONCLUSIONS 2. MATERIAL AND METHODS o
The plant material was obtained from the Institute for Medicinal Plant Research “Dr Josif Pančić”.
o
Crude extracts were prepared using 70% methanol, 70% ethanol or hot distilled water as solvents, and afterwards dissolved to the concentrations of 0.5 mg/mL, 0.25 mg/mL and 0.1 mg/mL.
o
All
of
the
analyses
were
carried
out
spectrophotometrically, including the ones of the total phenolic (TPC) and flavonoid contents (TFC). o
DPPH, ABTS, FRAP and β-carotene bleaching assays were used for the assessment of the antioxidant activity.
o
Antineurodegenerative activity was evaluated using acetylcholinesterase (AChE) and tyrosinase (TYR) inhibition assays.
o It was proven that sweet marjoram and oregano cultivated in Serbia are rich in phenolics and flavonoids, and that they have a strong correlation with the employed antioxidant assays. Therefore it can be assumed that these compounds have an essential role in the expression of the tested activities. o The given results pointed target oregano species as potential ingredients in dietary supplements or functional food products.
REFERENCES 1. Ashok, P.K., Upadhyaya K. (2012): Tannins are astringent. Journal of Pharmacognosy and Phytochemistry 1: 45-50. 2. Elezi, F., Plaku, F., Ibraliu, A., Stefkov, G., Karapandzova, M., Kulevanova, S., Aliu, S. (2013): Genetic variation of oregano (Origanum vulgare L.) for etheric oil in Albania. Agricultural Sciences 4: 449-454. 3. Patočka, J. (2003): Biologically active pentacyclic triterpenes and their current medicine signification. Journal of Applied Biomedicine 1: 7-12. 4. Sandberg, F., Corrigan, D. (2001): Natural remedies: Their origins and uses. Taylor & Francis, London, p. 123.
AKNOWLEDGEMENTS: The authors are grateful to the Ministry of Education, Science and Technological Development of the Republic of Serbia for financial support (Project No. 173029 and 46013).
