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ZJUS-B
Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology)  2017, Vol. 18 Issue (1): 79-84    DOI: 10.1631/jzus.B1600377
Correspondences     
Chemical composition and antioxidant activities of essential oils from different parts of the oregano
Fei Han, Guang-qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-cheng Shu, Zhi-dong Zhao, Han-lin Xu
College of Pharmacy, Hubei University of Traditional Chinese Medicine, Wuhan 430065, China; College of Pharmacy, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China; Basis Medical College, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China; Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China; College of Humanities, Jiangxi University of Traditional Chinese Medicine, Nanchang 330004, China; Collaborative Innovation Center of TCM of New Products for Geriatrics Hubei Province, Wuhan 430065, China
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Abstract  This research was undertaken in order to characterize the chemical compositions and evaluate the antioxidant activities of essential oils obtained from different parts of the Origanum vulgare L. It is a medicinal plant used in traditional Chinese medicine for the treatment of heat stroke, fever, vomiting, acute gastroenteritis, and respiratory disorders. The chemical compositions of the three essential oils from different parts of the oregano (leaves-flowers, stems, and roots) were identified by gas chromatography-mass spectrometry (GC-MS). The antioxidant activity of each essential oil was assessed using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay and reducing the power test. Among the essential oils from different parts of the oregano, the leaf-flower oils have the best antioxidant activities, whereas the stem oils are the worst. The results of the DPPH free radical scavenging assay showed that the half maximal inhibitory concentration (IC50) values of the essential oils were (0.332±0.040) mg/ml (leaves-flowers), (0.357±0.031) mg/ml (roots), and (0.501±0.029) mg/ml (stems), respectively. Interestingly, the results of reducing the power test also revealed that when the concentration exceeded 1.25 mg/ml, the leaf-flower oils had the highest reducing power; however, the stem oils were the lowest.

Key words： Oregano      Chemical composition      Antioxidant activity      Essential oils     
Received: 11 September 2016      Published: 03 January 2017
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Fei Han
Guang-qiang Ma
Ming Yang
Li Yan
Wei Xiong
Ji-cheng Shu
Zhi-dong Zhao
Han-lin Xu
Cite this article:

Fei Han, Guang-qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-cheng Shu, Zhi-dong Zhao, Han-lin Xu. Chemical composition and antioxidant activities of essential oils from different parts of the oregano. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2017, 18(1): 79-84.

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http://www.zjujournals.com/xueshu/zjus-b/10.1631/jzus.B1600377     OR     http://www.zjujournals.com/xueshu/zjus-b/Y2017/V18/I1/79

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