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Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes
Oregano and marjoram are important aromatic spices in the food industry, as well as medicinal plants with remarkable antioxidant properties. Despite their popularity, little is known about treatments that would influence the antioxidant capacity of essential oils. In this study, different spectra of...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180255/ https://www.ncbi.nlm.nih.gov/pubmed/37175125 http://dx.doi.org/10.3390/molecules28093714 |
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author | Sarfaraz, Danial Rahimmalek, Mehdi Sabzalian, Mohammad R. Gharibi, Shima Matkowski, Adam Szumny, Antoni |
author_facet | Sarfaraz, Danial Rahimmalek, Mehdi Sabzalian, Mohammad R. Gharibi, Shima Matkowski, Adam Szumny, Antoni |
author_sort | Sarfaraz, Danial |
collection | PubMed |
description | Oregano and marjoram are important aromatic spices in the food industry, as well as medicinal plants with remarkable antioxidant properties. Despite their popularity, little is known about treatments that would influence the antioxidant capacity of essential oils. In this study, different spectra of LED light, namely blue, red, white, blue-red, and natural ambient light as a control, were applied to assess the essential oil content, composition, flavonoid, phenolic, and antioxidant capacity of oregano and marjoram. GC-MS analysis revealed thymol, terpinen-4-ol, sabinene, linalool, p-cymene, and γ-terpinene as the main compounds. In oregano, the thymol content ranged from 11.91% to 48.26%, while in marjoram it varied from 17.47% to 35.06% in different samples. In oregano and marjoram, the highest phenolic contents were in blue (61.26 mg of tannic acid E/g of DW) and in white (65.18 mg of TAE/g of DW) light, respectively, while blue-red illumination caused the highest increase in total flavonoids. The antioxidant activity of oregano and marjoram extract was evaluated using two food model systems, including DPPH and β-carotene bleaching. The highest antioxidant capacity was obtained in control light in oregano and blue-red light in marjoram. The results provide information on how to improve the desired essential oil profile and antioxidant capacity of extracts for industrial producers. |
format | Online Article Text |
id | pubmed-10180255 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-101802552023-05-13 Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes Sarfaraz, Danial Rahimmalek, Mehdi Sabzalian, Mohammad R. Gharibi, Shima Matkowski, Adam Szumny, Antoni Molecules Article Oregano and marjoram are important aromatic spices in the food industry, as well as medicinal plants with remarkable antioxidant properties. Despite their popularity, little is known about treatments that would influence the antioxidant capacity of essential oils. In this study, different spectra of LED light, namely blue, red, white, blue-red, and natural ambient light as a control, were applied to assess the essential oil content, composition, flavonoid, phenolic, and antioxidant capacity of oregano and marjoram. GC-MS analysis revealed thymol, terpinen-4-ol, sabinene, linalool, p-cymene, and γ-terpinene as the main compounds. In oregano, the thymol content ranged from 11.91% to 48.26%, while in marjoram it varied from 17.47% to 35.06% in different samples. In oregano and marjoram, the highest phenolic contents were in blue (61.26 mg of tannic acid E/g of DW) and in white (65.18 mg of TAE/g of DW) light, respectively, while blue-red illumination caused the highest increase in total flavonoids. The antioxidant activity of oregano and marjoram extract was evaluated using two food model systems, including DPPH and β-carotene bleaching. The highest antioxidant capacity was obtained in control light in oregano and blue-red light in marjoram. The results provide information on how to improve the desired essential oil profile and antioxidant capacity of extracts for industrial producers. MDPI 2023-04-25 /pmc/articles/PMC10180255/ /pubmed/37175125 http://dx.doi.org/10.3390/molecules28093714 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sarfaraz, Danial Rahimmalek, Mehdi Sabzalian, Mohammad R. Gharibi, Shima Matkowski, Adam Szumny, Antoni Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title | Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title_full | Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title_fullStr | Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title_full_unstemmed | Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title_short | Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes |
title_sort | essential oil composition and antioxidant activity of oregano and marjoram as affected by different light-emitting diodes |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10180255/ https://www.ncbi.nlm.nih.gov/pubmed/37175125 http://dx.doi.org/10.3390/molecules28093714 |
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