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Antioxidant Activities and Phenolic Composition of Extracts from Greek Oregano, Greek Sage, and Summer Savory

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Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina GR-45110, Greece, Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki, Thessaloniki GR-54124, Greece, and Department of Biological Applications and Technologies, University of Ioannina, Ioannina GR-45110, Greece
Cite this: J. Agric. Food Chem. 2002, 50, 19, 5294–5299
Publication Date (Web):August 14, 2002
https://doi.org/10.1021/jf020408a
Copyright © 2002 American Chemical Society
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    Abstract

    Oregano vulgare L. ssp. hirtum (Greek oregano), Salvia fruticosa (Greek sage), and Satureja hortensis (summer savory) were examined as potential sources of phenolic antioxidant compounds. The antioxidant capacities (antiradical activity by DPPH• test, phosphatidylcholine liposome oxidation, Rancimat test) and total phenol content were determined in the ethanol and acetone extracts of the dried material obtained from the botanically characterized plants. The ground material was also tested by the Rancimat test for its effect on the stability of sunflower oil. The data indicated that ground material and both ethanol and acetone extracts had antioxidant activity. Chromatographic (TLC, RP-HPLC) and NMR procedures were employed to cross-validate the presence of antioxidants in ethanol and acetone extracts. The major component of all ethanol extracts was rosmarinic acid as determined by RP-HPLC and NMR. Chromatography indicated the presence of other phenolic antioxidants, mainly found in the acetone extracts. The presence of the flavones luteolin and apigenin and the flavonol quercetin was confirmed in the majority of the extracts by the use of a novel 1H NMR procedure, which is based on the strongly deshielded OH protons in the region of 12−13 ppm without previous chromatographic separation. This deshielding may be attributed to the strong intramolecular six-membered ring hydrogen bond of the OH(5)···CO(4) moiety.

    Keywords: Phenolic antioxidants; Greek oregano; Greek sage; summer savory

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    †

     Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina.

    ‡

     Laboratory of Food Chemistry and Technology, School of Chemistry, Aristotle University of Thessaloniki.

    *

     Corresponding author. Tel:  ++30310997796. Fax:  ++30310997779. E-mail:  [email protected].

    §

     Department of Biological Applications and Technologies, University of Ioannina.

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