Chemical composition, antioxidant activity and anti-lipase activity of Origanum vulgare and Lippia turbinata essential oils

QUIROGA, P. R.; GROSSO, N. R.; LANTE, A.; LOMOLINO, G.; ZYGADLO, J. A.; NEPOTE V.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2012 vol. 48 p. 642 - 649

0950-5423

Many essential oils have shown antioxidant activity. Oregano and Lippia turbinata essential oils could be an alternative as antioxidant agents. This study reported the chemical composition, phenolic content, antioxidant and anti-lipase activity of oregano and Lippia essential oils. The major compounds found in Oregano essential oil were gama-terpinene (32.10%), alfa-terpinene (15.10%), para-cymene (8.00%) and thymol (8.00%). In Lippia essential oil, alfa-limonene (76.80%) and 1,8-cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg galic acid/mL) and DPPH scavenging activity (IC50 0.357 ìg/mL) than Lippia essential oil (7.94 mg galic acid/mL and IC50 0.400 ìg/mL, respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by Rancimat. Moreover, Oregano essential oil had also higher anti-lipase activity (IC50 5.09 and 7.26 ìg/mL). Higher phenolic content in the essential oils was related with higher scavenging and anti-lipase activities. Oregano and Lippia essential oils could be used as natural antioxidants on food products.