Extracts of Mexican Oregano (<Emphasis Type="Italic">Lippia berlandieri</Emphasis> Schauer) with Antioxidant and Antimicrobial Activity |
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Authors: | Raúl Avila-Sosa María Guadalupe Gastélum-Franco Alejandro Camacho-Dávila José Vinicio Torres-Muñoz Guadalupe Virginia Nevárez-Moorillón |
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Affiliation: | 1.Facultad de Ciencias Químicas,Universidad Autónoma de Chihuahua,Chihuahua,México;2.Departamento Bioquímica-Alimentos, Facultad de Ciencias Químicas,Benemérita Universidad Autónoma de Puebla,Puebla,Mexico |
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Abstract: | Antimicrobial activity of fractions obtained from Mexican oregano (Lippia berlandieri Schauer) chloroform extract was tested by growth inhibition against Escherichia coli, Staphylococcus aureus and Bacillus cereus, and antioxidant capacity was tested by inhibition of linoleic acid oxidation. Fractions were obtained by differences in
polarity or structure (phenolic and non-phenolic fraction). Gram-positive organisms were more susceptible to Mexican oregano
extracts. Fraction 3 (by polarity) and phenolic fractions I, II, III, IV and V were the extracts with higher antimicrobial
activity. The non-phenolic fraction had effect against B. cereus. Polarity fraction 5 and phenolic Fraction II had a high antioxidant capacity; a 0.08% concentration of fraction 5 had a
similar effect as butylated hydroxytoluene at 0.01% concentration. Fractions of Mexican oregano with different polarity and
functional groups had antioxidant and antimicrobial activity and can be used in a variety of applications. |
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