The effect of storage on quality of herbs genus Origanum
Abstract
Herbs of Origanum genus are rich in essential oils and contain large amounts of phenols, lipids, fatty acids, flavonoids and anthocyanins. Antioxidant activity of these herbs depends on many factors, including the type herbs, post-harvest processing and subsequent processing. The aim of this study was therefore to confirm the hypothesis that the composition of oils of these two herbs of the Origanum genus depends on the post-harvest treatment of herbs and that the dried herb antioxidant activity is higher for fresh than that of frozen herbs. Lamiaceae family herbs: oregano (Origanum vulgare L.) and Greek oregano (Origanum heracleoticum L.) were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols was significantly higher in dried than in frozen herbs in values recalculated per 100 g of sample. A strong correlation between the results of DPPH and TPC was found again only for values expressed per 100 g of the sample. Post-harvest treatment of herbs affects the composition of their essential oils. The dominant essential oil component of Greek oregano is carvacrol with a proportion of 60% or more. On the contrary, there is no such dominating component in oregano essential oil but there are more components with a share of 10 to 20%.
References
Adam, K., Sivropoulou, A., Kokkini, S., Lanaras, T., Arsenakis, M. 1998. Antifungal activities of Origanum vulgare subsp. hirtum, Mentha spicata, Lavandula angustifolia, and Salvia fruticosa essential oils against human pathogenic fungi. Journal of Agricultural and Food Chemistry, vol. 46, no. 5, p. 1739-1745. http://dx.doi.org/10.1021/jf9708296
Adámková, A., Kouřimská, L., Kadlecová, B. 2015. The effect of drying on antioxidant activity of selected Lamiaceae herbs. Potravinarstvo, vol. 9, no. 1, p. 252-257. http://dx.doi.org/10.5219/474
Afsharypuor, S., Sajjadi, S. E., ErfanManesh, M. 1997. Volatile constituents of Origanum vulgare ssp viride (syn O. heracleoticum) from Iran. Planta Medica, vol. 63, no. 2, p. 179-180. http://dx.doi.org/10.1055/s-2006-957640
Ahmad-Qasem, M. H., Barrajón-Catalán, E., Micol, V., Mulet, A., García-Pérez, J. V. 2013. Influence of freezing and dehydration of olive leaves (var. Serrana) on extract composition and antioxidant potential. Food Research International, vol. 50, no. 1, p. 189-196. http://dx.doi.org/10.1016/j.foodres.2012.10.028
Asensio, C. M., Grosso, N. R., Juliani, H. R. 2015. Quality characters, chemical composition and biological activities of oregano (Origanum spp.) essential oils from Central and Southern Argentina. Industrial Crops and Products, vol. 63, p. 203-213. http://dx.doi.org/10.1016/j.indcrop.2014.09.056
Baranauskienè, R., Venskutonis, P. R., Dambrauskienė, E., Viškelis, P. 2013. Harvesting time influences the yield and oil composition of Origanum vulgare L. ssp. vulgare and ssp. hirtum. Industrial Crops and Products, vol. 49, p. 43-51. http://dx.doi.org/10.1016/j.indcrop.2013.04.024
Beena, Kumar, D., Rawat, D. S. 2013. Synthesis and antioxidant activity of thymol and carvacrol based Schiff bases. Bioorganic, vol. 23, no. 3, p. 641-645. http://dx.doi.org/10.1016/j.bmcl.2012.12.001
Capecka, E., Mareczek, A., Leja, M. 2005. Antioxidant activity of fresh and dry herbs of some Lamiaceae species. Food Chemistry, vol. 93, no. 2, p. 223-226. http://dx.doi.org/10.1016/j.foodchem.2004.09.020
Carmo, E. S., Lima, E. D., de Souza, E. L. 2008. The potential of Origanum vulgare L. (Lamiaceae) essential oil in inhibiting the growth of some food-related Aspergillus species. Brazilian Journal of Microbiology, vol. 39, no. 2, p. 362-367. http://dx.doi.org/10.1590/S1517-83822008000200030
Chan, E. W. C., Tan, Y. P., Chin, S. J., Gan, L. Y., Kang, K. X., Fong, C. H., Chang, H. Q., How, Y. C. 2014. Antioxidant properties of selected fresh and processed herbs and vegetables. Free Radicals and Antioxidants, vol. 4, no. 1, p. 39-46. http://dx.doi.org/10.5530/fra.2014.1.7
Charles, D. J. 2013. Antioxidant properties of spices, herbs and other sources. Springer. New York. ISBN: 978-146-1443-094.
Chorianopoulos, N., Kalpoutzakis, E., Aligiannis, N., Mitaku, S., Nychas, G. J., Haroutounian, S. A. 2004. Essential oils of Satureja, Origanum, and Thymus species: chemical composition and antibacterial activities against foodborne pathogens. Journal of Agricultural and Food Chemistry, vol. 52, no. 26, p. 8261-8267. http://dx.doi.org/10.1021/jf049113i
Chouliara, E., Karatapanis, A., Savvaidis, I. N., Kontominas, M. G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 degrees C. Food Microbiology, vol. 24, no. 6, p. 607-617. http://dx.doi.org/10.1016/j.fm.2006.12.005
Chrpová, D., Kouřimská, L., Gordon M. H., Heřmánková, V., Roubíčková, O., Pánek, J. 2010. Antioxidant activity of selected phenols and herbs used in diets for medical conditions. Czech Journal of Food Science, vol. 28, no. 4, p. 317-325. http://www.agriculturejournals.cz/publicFiles/26123.pdf
Crocoll, C., Asbach, J., Novak, J., Gershenzon, J., Degenhardt, J. 2010. Terpene synthases of oregano (Origanum vulgare L.) and their roles in the pathway and regulation of terpene biosynthesis. Plant Molecular Biology, vol. 73, no. 6, p. 587-603. http://dx.doi.org/10.1007/s11103-010-9636-1
De Falco, E., Mancini, E., Roscigno, G., Mignola, E., Taglialatela-Scafati, O., Senatore, F. 2013. Chemical composition and biological activity of essential oils of Origanum vulgare L. subsp. vulgare L. under different growth conditions. Molecules, vol. 18, no. 12, p. 14948-14960. http://dx.doi.org/10.3390/molecules181214948
De Martino, L., De Feo, V., Formisano, C., Mignola, E., Senatore, F. 2009. Chemical composition and antimicrobial activity of the essential oils from three chemotypes of Origanum vulgare L. ssp. hirtum (Link) letswaart growing wild in Campania (Southern Italy). Molecules, vol. 14, no. 8, p. 2735-2746. http://dx.doi.org/10.3390/molecules14082735
Díaz-Maroto, M., Pérez-Coello, M., Cabezudo, M. 2002. Effect of different drying methods on the volatile components of parsley (Petroselinum crispum L.). European Food Research and Technology, vol. 215, no. 3, p. 227-230. http://dx.doi.org/10.1007/s00217-002-0529-7
Dixon, R. A., Paiva, N. L. 1995. Stress induced phenylpropanoid metabolism. Plant Cell, vol. 7, no. 7, p. 1085-1097. http://dx.doi.org/10.1105/tpc.7.7.1085
Dorman, H. J. D., Peltoketo, A., Hiltunen, R., Tikkanen, M. J. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, vol. 83, no. 2, p. 255-262. http://dx.doi.org/10.1016/S0308-8146(03)00088-8
Govaris, A., Solomakos, N., Pexara, A., Chatzopoulou, P. S. 2010. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International Journal of Food Microbiology, vol. 137, no. 2-3, p. 175-180. http://dx.doi.org/10.1016/j.ijfoodmicro.2009.12.017
Grassmann, J. 2005. Terpenoids as plant antioxidants. Plant Hormones, vol. 72, p. 505-535. http://dx.doi.org/10.1016/S0083-6729(05)72015-X
Hossain, M. B., Barry-Ryan, C., Martin-Diana, A. B., Brunton, N. P. 2010. Effect of drying method on the antioxidant capacity of six Lamiaceae herbs. Food Chemistry, vol. 123, no. 1, p. 85-91. http://dx.doi.org/10.1016/j.foodchem.2010.04.003
Ivanova, D., Gerova, D., Chervenkov, T., Yankova, T. 2005. Polyphenols and antioxidant capacity of Bulgarian medicinal plants. Journal of Ethnopharmacology, vol. 96, no. 1, p. 145-150. http://dx.doi.org/10.1016/j.jep.2004.08.033
Javadian, S., Sabouni, F., Haghbeen, K. 2016. Origanum vulgare L. extracts versus thymol: An anti-inflammatory study on activated microglial and mixed glial cells. Journal of Food Biochemistry, vol. 40, no. 1, p. 100-108. http://dx.doi.org/10.1111/jfbc.12199
Kawase, K. Y. F., Mothé, C. G., Furtado, F. A., Vieira, G. L. 2013. Changes in essential oil of Origanum vulgare L. affected by different extraction methods. International Journal of Research and Reviews in Applied Sciences, vol. 14, no. 2, p. 238-247. http://www.arpapress.com/Volumes/Vol14Issue2/IJRRAS_14_2_04.pdf
Keinänen, M., Julkunen-Tiitto, R. 1996. Effect of sample preparation method on birch (Betula pendula Roth) leaf phenolics. Journal of Agricultural and Food Chemistry, vol. 44, no. 9, p. 2724-2727. http://dx.doi.org/10.1021/jf960168x
Kikuzaki, H., Nakatani, N. 1989. Structure of a new antioxidative phenolic acid from oregano (Origanum vulgare L.). Agricultural and Biological Chemistry, vol. 53, no. 2, p. 519-524. https://www.jstage.jst.go.jp/article/bbb1961/53/2/53_2_519/_pdf
Kintzios, S. E. 2002. Oregano the Genera Origanum and Lippia. CRC Press. London. ISBN: 02-032-2209-1.
Koukoulitsa, C., Karioti, A., Bergonzi, M. C., Pescitelli, G., Di Bari, L., Skaltsa, H. 2006. Polar constituents from the aerial parts of Origanum vulgare L. ssp. hirtum growing wild in Greece. Journal of Agricultural and Food Chemistry, vol. 54, no. 15, p. 5388-5392. http://dx.doi.org/10.1021/jf061477i
Kouřimská, L., Sabolová, M., Dvořáková, B., Roubíčková, I., Pánek, J., Nový, P. 2014. Antioxidant activity of Lamiaceae herbs grown under organic and conventional farming. Scientia Agriculturae Bohemica, vol. 45, no. 1, p. 19-25. http://www.sab.czu.cz/?r=5595&mp=sab.detail&sab=86#605
Kulisic, T., Radonic, A., Katalinic, V., Milos, M. 2004. Use of different methods for testing antioxidative activity of oregano essential oil. Food Chemistry, vol. 85, no. 4, p. 633-640. http://dx.doi.org/10.1016/j.foodchem.2003.07.024
Ličina, B. Z., Stefanovic, O. D., Vasic, S. M., Radojevic, I. D., Dekic, M. S., Čomić, L. R. 2013. Biological activities of the extracts from wild growing Origanum vulgare L. Food Control, vol. 33, no. 2, p. 498-504. http://dx.doi.org/10.1016/j.foodcont.2013.03.020
Memarzadeh, S. M., Pirbalouti, A. G., AdibNejad, M. 2015. Chemical composition and yield of essential oils from Bakhtiari savory (Satureja bachtiarica Bunge.) under different extraction methods. Industrial Crops and Products, vol. 76, p. 809-816. http://dx.doi.org/10.1016/j.indcrop.2015.07.068
Mockutë, D., Bernotienë, G., Judžentienë, A. 2004. Chemical composition of essential oils of Origanum vulgare L. growing in Lithuania. Biologija, vol. 2004, no. 4, p. 44-49. http://www.lmaleidykla.lt/publ/1392-0146/2004/4/Bio044_049.pdf
Najafian, S. 2014. Storage conditions affect the essential oil composition of cultivated Balm Mint Herb (Lamiaceae) in Iran. Industrial Crops and Products, vol. 52, p. 575-581. http://dx.doi.org/10.1016/j.indcrop.2013.11.015
Novák, I., Sipos, L., Kókai, Z., Szabó, K., Pluhár, Z., Sárosi, S. 2011. Effect of the drying method on the composition of Origanum vulgare L. subsp. hirtum essential oil analysed by GC-MS and sensory profile method. Acta Alimentaria, vol. 40, p. 130-138. http://dx.doi.org/10.1556/AAlim.40.2011.Suppl.13
Ozkan, G., Baydar, H., Erbas, S. 2010. The influence of harvest time on essential oil composition, phenolic constituents and antioxidant properties of Turkish oregano (Origanum onites L.). Journal of the Science of Food and Agriculture, vol. 90, no. 2, p. 205-209. http://dx.doi.org/10.1002/jsfa.3788
Rao, G. V., Mukhopadhyay, T., Annamalai, T., Radhakrishnan, N., Sahoo, M. R. 2011. Chemical constituents and biological studies of Origanum vulgare Linn. Pharmacognosy Research, vol. 3, no. 2, p. 143-145.
Rodríguez-Meizoso, I., Marin, F. R., Herrero, M., Señorans, F. J., Reglero, G., Cifuentes, A., Ibáñez, E. 2006. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization. Journal of Pharmaceutical and Biomedical Analysis, vol. 41, no. 5, p. 1560-1565. http://dx.doi.org/10.1016/j.jpba.2006.01.018
Şahin, F., Güllüce, M., Daferera, D., Sökmen, A., Sökmen, M., Polissiou, M., Agar, G., Özer, H. 2004. Biological activities of the essential oils and methanol extract of Origanum vulgare ssp. vulgare in the Eastern Anatolia region of Turkey. Food Control, vol. 15, no. 7, p. 549-557. http://dx.doi.org/10.1016/j.foodcont.2003.08.009
Skotti, E., Anastasaki, E., Kanellou, G., Polissiou, M., Tarantilis, P. A. 2014. Total phenolic content, antioxidant activity and toxicity of aqueous extracts from selected Greek medicinal and aromatic plants. Industrial Crops and Products, vol. 53, p. 46-54. http://dx.doi.org/10.1016/j.indcrop.2013.12.013
Stamenic, M., Vulic, J., Djilas, S., Misic, D., Tadic, V., Petrovic, S., Zizovic, I. 2014. Free-radical scavenging activity and antibacterial impact of Greek oregano isolates obtained by SFE. Food Chemistry, vol. 165, p. 307-315. http://dx.doi.org/10.1016/j.foodchem.2014.05.091
Stefanakis, M. K., Touloupakis, E., Anastasopoulos, E., Ghanotakis, D., Katerinopoulos, H. E., Makridis, P. 2013. Antibacterial activity of essential oils from plants of the genus Origanum. Food Control, vol. 34, no. 2, p. 539-546. http://dx.doi.org/10.1016/j.foodcont.2013.05.024
Stratil, P., Kuban, V., Fojtova, J. 2008. Comparison of the phenolic content and total antioxidant activity in wines as determined by spectrophotometric methods. Czech Journal of Food Sciences, vol. 26, no. 4, p. 242-253. http://www.agriculturejournals.cz/publicFiles/01961.pdf
Škrovánková, S., Mišurcová, L., Machů, L. 2012. Antioxidant activity and protecting health effects of common medicinal plants. Advances in Food and Nutrition Research, vol. 67, p. 75-139. http://dx.doi.org/10.1016/B978-0-12-394598-3.00003-4
Teixeira, B., Marques, A., Ramos, C., Serrano, C., Maros, O. Neng, N. R., Nogueira, J. M. F, Saraiva, J. A., Nunes, M. L. 2013. Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. Journal of the Science of Food and Agriculture, vol. 93, no. 11, p. 2707-2714. http://dx.doi.org/10.1002/jsfa.6089
Tibaldi, G., Fontana, E., Nicola, S. 2011. Growing conditions and postharvest management can affect the essential oil of Origanum vulgare L. ssp. hirtum (Link) letswaart. Industrial Crops and Products, vol. 34, no. 3, p. 1516-1522. http://dx.doi.org/10.1016/j.indcrop.2011.05.008
Tomsone, L., Kruma, Z. 2014. Influence of freezing and drying on the phenol content and antioxidant activity of horseradish and lovage [online]. [cit. 2015-01-07]. FoodBalt conference papers. Available at: http://llufb.llu.lv/conference/foodbalt/2014/FoodBalt_Proceedings_2014-192-197.pdf
Tsimogiannis, D., Stavrakaki, M., Oreopoulou, V. 2006. Isolation and characterisation of antioxidant components from oregano (Origanum heracleoticum). International Journal of Food Science and Technology, vol. 41, p. 39-48. http://dx.doi.org/10.1111/j.1365-2621.2006.01259.x
Wojdyło, A., Oszmiański, J., Czemerys, R. 2007. Antioxidant activity and phenolic compounds in 32 selected herbs. Food Chemistry, vol. 105, no. 3, p. 940-949. http://dx.doi.org/10.1016/j.foodchem.2007.04.038
Zheng, Z. L., Tan, J. Y. W., Liu, H. Y., Zhou, X. H., Xiang, X. 2009. Evaluation of oregano essential oil (Origanum heracleoticum L.) on growth, antioxidant effect and resistence against Aeromonas hydrophila in channel catfish (Ictalurus punctatus). Aquaculture, vol. 292, no. 3-4, p. 214-218. http://dx.doi.org/10.1016/j.aquaculture.2009.04.025
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
