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

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.

References

[1]J. Bruneton, Farmacognosia. Fitoquímica, Plantas Medicinales, Zaragoza: Acribia, 2001.

[2]N. Rodríguez, « Uso de agentes antimicrobianos naturales en la consevacion de frutas y hortalizas,» Ra Ximhai, vol. VII, pp. 153-170, 2011.

[3]S. Burt, «Essential oils: their antibacterial properties and potential applications in foods.,» Int J Food Microbiol, pp. 223-253, 2004.

[4]J. Gutiérrez, G. Rodríguez, C. Barry-Ryan y P. Bourke, «Efficacy of plant essential oils against foodborne pathogens and spoilage bacteria associated whit ready-to-eat- vegetables: Antimicrobial and sensory screening.,» Journal of Food Protection, pp. 1846-1854, 2008.

[5]R. Hulankova, G. Borilova y I. Steinhauserova, «Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef.,» Meat Science, pp. 190-194, 2013.

[6]I. Fernández-Pan, M. Mendoza y J. Mate, «Whey protein isolate edible films essential oils incorporated to improve the microbial quality of poultry.,» Sci Food Agric, pp. 2986-2994, 2013.

[7]L. Iturriaga, I. Olabarrieta y I. Maranon, «Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films.,» Int J Food Microbiol, pp. 58-64, 2012.

[8]C. Mera, V. Guerrón, S. Sánchez, J. Neira y R. Moreno, «Efecto del aceite esencial de orégano (Oreganum Vulgare L.) como agente antimicrobiano en la conservación de carne de dos especies de tilapia.,» Nutrición Clínica, Dietética y Hospitalaria, nº 39, pp. 35-36, 2019.

[9]J. Soriano, Micotoxinas en alimentos, Ediciones Díaz de Santos: Madrid, 2007.

[10]M. Pascual, K. Slowing, E. Carretero, M. Sánchez and A. Villar, « Lippia: Traditional uses, chemistry and pharmacology.,» Ethnopharmacol, pp. 201-214, 2001.

[11]H. Peredo, E. Palou and A. López, «Aceites esenciales: métodos de extracción,» Temas selectos de ingeniería de alimentos, vol. 1, nº 3, pp. 24-32, 2009.

[12]A. Kimbaris and N. D. D. Siatis, «Comparison of distillation and ultrasound - assisted extraction methods for the isolation of sensitive aroma compounds from garlic,» Ultrasonics Sonochemistry, vol. 13, pp. 54-60, 2006.

[13]B. Bayramoglu, S. Shamin and G. Sumnu, «Solvent-free microwave extraction of essential oil from oregano,» Journal of food engineering, nº 88, pp. 535-540, 2008.

[14]M. Golmakani and K. Rezaei, «Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extraction of essential oil from Thymus Vulgarus,» Food Chemistry, nº 101, pp. 1558-1564, 2008.

[15]M. Ortuño, Manual práctico de aceites esenciales, aromas y perfumes, España: Aiyana, 2006.

[16]A. Caldas, «Optimización, Escalamiento y Diseño de una Planta Piloto de Extracción Sólido Líquido,» Universidad de Cuenca , Cuenca, 2012.

[17]M. Méndez, K. Bodero and S. Alvarado, «Biosíntesis de nanopartículas de hierro (FE3O4) en la remidacion de aguas contaminadas,» Universidad, Ciencia y Tecnología, vol. 24, nº 96, pp. 35-45, 2020.

[18]J. Sercik, «Detector in gas chromatography,» Journal of Chromatography Library, vol. 4, pp. 34-42, 1975.

[19]E. Gimeno, «Compuestos fenólicos. Un análisis de sus beneficios para la salud,» Offarm, vol. 23, nº 6, pp. 80-84, 2004.

[20]J. Bello, Ciencia bromatológica: principios generales de los alimentos, Madrid: Díaz de Santos, 2000.

[21]R. Fonnegra and S. Jiménez, «Plantas medicinales aprobadas en Colombia,» Universidad de Antioquia, Medellín, 2007.

[22]N. Davies, «Gas chromatographoic retention indices of monoterpenes and sesquiterpenes on methyl silicone and carbowax 20 M. phases.,» Journal of Chromatography A, pp. 1-24, 1990.