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Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization

Rodríguez-Meizoso, I. LU ; Marin, F. R.; Herrero, Mario; Señorans, Francisco Javier; Reglero, Guillermo; Cifuentes, Alejandro and Ibáñez, Elena (2006) In Journal of Pharmaceutical and Biomedical Analysis 41(5). p.1560-1565
Abstract

In the present work, oregano leaves (Origanum vulgare L.) are explored as natural source of nutraceuticals with antioxidant activity. To do this, subcritical water extraction (SWE), a new environmentally friendly technique, is employed as extraction procedure and HPLC coupled to DAD is used for the chemical characterization of the extracts. Moreover, the radical scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the determination of the total phenolic content (measured with the Folin test) are applied to evaluate the antioxidant activity of the extracts. The extraction of antioxidants from oregano leaves by SWE is studied considering different temperatures (25, 50, 100, 150 and 200 °C) to investigate the selectivity of the... (More)

In the present work, oregano leaves (Origanum vulgare L.) are explored as natural source of nutraceuticals with antioxidant activity. To do this, subcritical water extraction (SWE), a new environmentally friendly technique, is employed as extraction procedure and HPLC coupled to DAD is used for the chemical characterization of the extracts. Moreover, the radical scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the determination of the total phenolic content (measured with the Folin test) are applied to evaluate the antioxidant activity of the extracts. The extraction of antioxidants from oregano leaves by SWE is studied considering different temperatures (25, 50, 100, 150 and 200 °C) to investigate the selectivity of the process. The highest antioxidant activity is observed for the extract obtained at the highest temperature, 200 °C (EC50 equal to 10 μg/ml). Moreover, the extraction yield was also the highest (54% dry weight) at these extraction conditions. The total phenolic content showed no differences among the different extracts, concluding that the amount of phenolic compounds extracted was similar but the type and structure of the phenolics was different, providing in this way different antioxidant activity. Some compounds could be tentatively identified, proposing some probable chemical structures for some of them, such as flavanones, dihydroflavonols, favonols and flavones.

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author
publishing date
type
Contribution to journal
publication status
published
keywords
Antioxidant activity, Flavonoids, Oregano, Phenolic compounds, Subcritical water extraction
in
Journal of Pharmaceutical and Biomedical Analysis
volume
41
issue
5
pages
6 pages
publisher
Elsevier
external identifiers
  • scopus:33747333408
ISSN
0731-7085
DOI
10.1016/j.jpba.2006.01.018
language
English
LU publication?
no
id
5b210e4e-f50c-4c27-b23e-cc8eab046aa4
date added to LUP
2017-04-10 10:41:14
date last changed
2018-11-11 04:51:14
@article{5b210e4e-f50c-4c27-b23e-cc8eab046aa4,
  abstract     = {<p>In the present work, oregano leaves (Origanum vulgare L.) are explored as natural source of nutraceuticals with antioxidant activity. To do this, subcritical water extraction (SWE), a new environmentally friendly technique, is employed as extraction procedure and HPLC coupled to DAD is used for the chemical characterization of the extracts. Moreover, the radical scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) method and the determination of the total phenolic content (measured with the Folin test) are applied to evaluate the antioxidant activity of the extracts. The extraction of antioxidants from oregano leaves by SWE is studied considering different temperatures (25, 50, 100, 150 and 200 °C) to investigate the selectivity of the process. The highest antioxidant activity is observed for the extract obtained at the highest temperature, 200 °C (EC<sub>50</sub> equal to 10 μg/ml). Moreover, the extraction yield was also the highest (54% dry weight) at these extraction conditions. The total phenolic content showed no differences among the different extracts, concluding that the amount of phenolic compounds extracted was similar but the type and structure of the phenolics was different, providing in this way different antioxidant activity. Some compounds could be tentatively identified, proposing some probable chemical structures for some of them, such as flavanones, dihydroflavonols, favonols and flavones.</p>},
  author       = {Rodríguez-Meizoso, I. and Marin, F. R. and Herrero, Mario and Señorans, Francisco Javier and Reglero, Guillermo and Cifuentes, Alejandro and Ibáñez, Elena},
  issn         = {0731-7085},
  keyword      = {Antioxidant activity,Flavonoids,Oregano,Phenolic compounds,Subcritical water extraction},
  language     = {eng},
  month        = {08},
  number       = {5},
  pages        = {1560--1565},
  publisher    = {Elsevier},
  series       = {Journal of Pharmaceutical and Biomedical Analysis},
  title        = {Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization},
  url          = {http://dx.doi.org/10.1016/j.jpba.2006.01.018},
  volume       = {41},
  year         = {2006},
}