Essential Oil of Origanum vulgare var. aureum L. from Western Romania: Chemical Analysis, In Vitro and In Silico Screening of Its Antioxidant Activity

Autor: Călin Jianu, Alexandra Teodora Lukinich-Gruia, Matilda Rădulescu, Marius Mioc, Alexandra Mioc, Codruța Șoica, Albert Titus Constantin, Ioan David, Gabriel Bujancă, Roxana Ghircău Radu
Jazyk: angličtina
Rok vydání: 2023
Předmět:
Zdroj: Applied Sciences, Vol 13, Iss 8, p 5076 (2023)
Druh dokumentu: article
ISSN: 2076-3417
DOI: 10.3390/app13085076
Popis: This investigation aims to assess the chemical composition and antioxidant properties of Origanum vulgare var. aureum L. essential oil (OEO). The oil was obtained with a 0.34% (v/w dried weight) yield and investigated by gas chromatography-mass spectrometry (GC–MS) analysis. The main compounds of the OEO were found to be gamma-terpinene (22.96%), para-cymene (14.72%), germacrene (11.64%), beta-trans-ocimene (9.81%), and cis-beta-ocimene (7.65%). Furthermore, individual antioxidant assays 1,1-diphenyl-2-picrylhydrazyl (DPPH) and [2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium] (ABTS) radical scavenging activities and beta-carotene/linoleic acid bleaching were carried out. OEO demonstrated better scavenging effects on the DPPH (IC50 93.12 ± 0.03 μg/mL) and ABTS (IC50 27.63 ± 0.01 μg/mL) assays (significantly lower IC50 values; p ≤ 0.001) than ascorbic acid (IC50 127.39 ± 0.45 μg/mL). In the beta-carotene/linoleic acid bleaching assay, the OEO exhibited a higher Relative antioxidant activity (RAA %) (82.36 ± 0.14%) but lower compared with butylated hydroxyanisole (BHA) (100%), with no significant differences (p > 0.05) observed. According to molecular docking results, the first two main compounds of the OEO, para-cymene, and gamma-terpinene, may potentially contribute to the biological antioxidant activity of the oil by inhibiting ROS (reactive oxygen species)-producing enzymes such as lipoxygenase and xanthin oxidase. These experimental data suggest that OEO could represent a valuable new natural antioxidant source with functional properties in the food or pharmaceutical industries.
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