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Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization.
J Pharm Biomed Anal. 2006 Aug 28; 41(5):1560-5.JP

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 degrees C) to investigate the selectivity of the process. The highest antioxidant activity is observed for the extract obtained at the highest temperature, 200 degrees C (EC(50) equal to 10 microg/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.

Authors+Show Affiliations

Departamento de Caracterización de Alimentos, Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

16488570

Citation

Rodríguez-Meizoso, I, et al. "Subcritical Water Extraction of Nutraceuticals With Antioxidant Activity From Oregano. Chemical and Functional Characterization." Journal of Pharmaceutical and Biomedical Analysis, vol. 41, no. 5, 2006, pp. 1560-5.
Rodríguez-Meizoso I, Marin FR, Herrero M, et al. Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization. J Pharm Biomed Anal. 2006;41(5):1560-5.
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, 41(5), 1560-5.
Rodríguez-Meizoso I, et al. Subcritical Water Extraction of Nutraceuticals With Antioxidant Activity From Oregano. Chemical and Functional Characterization. J Pharm Biomed Anal. 2006 Aug 28;41(5):1560-5. PubMed PMID: 16488570.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization. AU - Rodríguez-Meizoso,I, AU - Marin,F R, AU - Herrero,M, AU - Señorans,F J, AU - Reglero,G, AU - Cifuentes,A, AU - Ibáñez,E, Y1 - 2006/02/20/ PY - 2005/12/14/received PY - 2006/01/10/revised PY - 2006/01/10/accepted PY - 2006/2/21/pubmed PY - 2006/10/25/medline PY - 2006/2/21/entrez SP - 1560 EP - 5 JF - Journal of pharmaceutical and biomedical analysis JO - J Pharm Biomed Anal VL - 41 IS - 5 N2 - 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 degrees C) to investigate the selectivity of the process. The highest antioxidant activity is observed for the extract obtained at the highest temperature, 200 degrees C (EC(50) equal to 10 microg/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. SN - 0731-7085 UR - https://www.unboundmedicine.com/medline/citation/16488570/Subcritical_water_extraction_of_nutraceuticals_with_antioxidant_activity_from_oregano__Chemical_and_functional_characterization_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0731-7085(06)00057-4 DB - PRIME DP - Unbound Medicine ER -