CHEMICAL CHARACTERIZATION OF ESSENTIAL OIL OF OREGANO AS A BIOCONSERVATIVE AGENT IN FOOD
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Keywords

oregano
essential oil
gas chromatography
mass spectrometry

How to Cite

Mera Mendoza, C. (2020). CHEMICAL CHARACTERIZATION OF ESSENTIAL OIL OF OREGANO AS A BIOCONSERVATIVE AGENT IN FOOD. Universidad Ciencia Y Tecnología, 24(105), 54-62. https://doi.org/10.47460/uct.v24i105.381

Abstract

The essential oil of oregano cultivated in the canton of El Empalme in Ecuador has been chemically analyzed to apply it as a bioconservative agent in food. For this, gas chromatography coupled with mass spectrometry was used. Carvacrol with 62.41% was identified as the main component, followed by β-caryophyllene 8.84%, α-bergamoten 6.75%, p-cymene 6.24%, geraniol 4.29%; and α-humulene, β-felandrene, 1-octen-3-ol, caryophyllene oxide, 4-terpineol, E-citral, γ-terpinene, z-citral in small amounts. Carvacrol gives oregano multiple antioxidant, microbiological and food preservative properties, as well as potential applications in perfumery and cosmetics.

Keywords: Oregano, essential oil, gas chromatography, mass spectrometry.

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https://doi.org/10.47460/uct.v24i105.381
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