Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect
<p>Rosemary (<em>Rosmarinus officinalis</em>) and oregano (<em>Origanum vulgare</em>) are known aromatic plants used as spice, with good flavoring, preservative, antioxidant and antibacterial activity. Beside their known terpenoid content responsible for the antibacteri...
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| Format: | Article |
| Language: | English |
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AcademicPres
2015-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
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| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10996 |
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| author | Florina Bunghez Mihaela Ancuţa Morar Raluca Maria Pop Florina Romanciuc Florina Csernatoni Florinela Fetea Zoriţa Diaconeasa Carmen Socaciu |
| author_facet | Florina Bunghez Mihaela Ancuţa Morar Raluca Maria Pop Florina Romanciuc Florina Csernatoni Florinela Fetea Zoriţa Diaconeasa Carmen Socaciu |
| author_sort | Florina Bunghez |
| collection | DOAJ |
| description | <p>Rosemary (<em>Rosmarinus officinalis</em>) and oregano (<em>Origanum vulgare</em>) are known aromatic plants used as spice, with good flavoring, preservative, antioxidant and antibacterial activity. Beside their known terpenoid content responsible for the antibacterial activity, the water-soluble compounds (phenolic derivatives) are of high interest not only for their antioxidant activity but as a good alternative or as a hydrophilic new antibacterial solution. Two hydrophilic extracts from each plant were obtained (15% plant in hot water) and the phytochemicals were fingerprinted by UV-Vis and FTIR spectrometry and quantified. The total phenolic content was higher in case of oregano (54.2 mg GAE/g DW) comparing to rosemary (54.25 vs 15.35 mg GAE/g dry matter). By LC-ESI<sup>+</sup>QTOF-MS analysis there were identified mainly, in both extracts, flavonoid and diterpene derivatives, mainly carnosol, carnosic acid, rosmarinic acid, kaempferol 3-O-glucuronide. Other flavonoid glucuronides were more specific to one or the other plant, e.g. Luteolin 3'-(4''-acetylglucuronide) for rosemary and Apigenin 7-O-glucuronide for oregano. Water favorized increased extraction of flavonoid derivatives and soluble diterpenes, but not non-soluble terpenes. The antibacterial activity of both extracts was tested against <em>B.cereus</em>, <em>L. monocytogenes</em>, <em>Salmonella</em>, <em>S. aureus</em> and <em>E.coli</em>. Both oregano and rosemary extracts showed a slight antibacterial activity, which can be related to the low concentration of terpenoids, known to have the most important antibacterial activity in these plants. Nevertheless, the antibacterial activity seems to be strain dependent, <em>Bacillus cereus </em>being the most sensitive bacterial strain comparing with the other four bacteria, the oregano extract having a slightly superior activity comparing to the rosemary extract.</p> |
| first_indexed | 2024-12-19T07:17:32Z |
| format | Article |
| id | doaj.art-e062040e783c469ba3f64e2cee5323d4 |
| institution | Directory Open Access Journal |
| issn | 2344-2344 2344-5300 |
| language | English |
| last_indexed | 2024-12-19T07:17:32Z |
| publishDate | 2015-05-01 |
| publisher | AcademicPres |
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| series | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| spelling | doaj.art-e062040e783c469ba3f64e2cee5323d42022-12-21T20:31:02ZengAcademicPresBulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology2344-23442344-53002015-05-01721334010.15835/buasvmcn-fst:109969118Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial EffectFlorina Bunghez0Mihaela Ancuţa Morar1Raluca Maria Pop2Florina Romanciuc3Florina Csernatoni4Florinela Fetea5Zoriţa Diaconeasa6Carmen Socaciu7University of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-NapocaCenter for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca University of Medicine and Pharmacy “Iuliu Hatieganu” Cluj-Napoca, Victor Babes, 8, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-Napoca Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-NapocaUniversity of Agricultural Sciences and Veterinary Medicine, Faculty of Food and Science Technology, Department of Food Chemistry and Biochemistry, Cluj-Napoca Center for Applied Biotechnology CCD-BIODIATECH, Proplanta Cluj-Napoca<p>Rosemary (<em>Rosmarinus officinalis</em>) and oregano (<em>Origanum vulgare</em>) are known aromatic plants used as spice, with good flavoring, preservative, antioxidant and antibacterial activity. Beside their known terpenoid content responsible for the antibacterial activity, the water-soluble compounds (phenolic derivatives) are of high interest not only for their antioxidant activity but as a good alternative or as a hydrophilic new antibacterial solution. Two hydrophilic extracts from each plant were obtained (15% plant in hot water) and the phytochemicals were fingerprinted by UV-Vis and FTIR spectrometry and quantified. The total phenolic content was higher in case of oregano (54.2 mg GAE/g DW) comparing to rosemary (54.25 vs 15.35 mg GAE/g dry matter). By LC-ESI<sup>+</sup>QTOF-MS analysis there were identified mainly, in both extracts, flavonoid and diterpene derivatives, mainly carnosol, carnosic acid, rosmarinic acid, kaempferol 3-O-glucuronide. Other flavonoid glucuronides were more specific to one or the other plant, e.g. Luteolin 3'-(4''-acetylglucuronide) for rosemary and Apigenin 7-O-glucuronide for oregano. Water favorized increased extraction of flavonoid derivatives and soluble diterpenes, but not non-soluble terpenes. The antibacterial activity of both extracts was tested against <em>B.cereus</em>, <em>L. monocytogenes</em>, <em>Salmonella</em>, <em>S. aureus</em> and <em>E.coli</em>. Both oregano and rosemary extracts showed a slight antibacterial activity, which can be related to the low concentration of terpenoids, known to have the most important antibacterial activity in these plants. Nevertheless, the antibacterial activity seems to be strain dependent, <em>Bacillus cereus </em>being the most sensitive bacterial strain comparing with the other four bacteria, the oregano extract having a slightly superior activity comparing to the rosemary extract.</p>http://journals.usamvcluj.ro/index.php/fst/article/view/10996Keywords: antibacterial activity, bioactive phenols, disk diffusion method, oregano, rosemary |
| spellingShingle | Florina Bunghez Mihaela Ancuţa Morar Raluca Maria Pop Florina Romanciuc Florina Csernatoni Florinela Fetea Zoriţa Diaconeasa Carmen Socaciu Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology Keywords: antibacterial activity, bioactive phenols, disk diffusion method, oregano, rosemary |
| title | Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect |
| title_full | Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect |
| title_fullStr | Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect |
| title_full_unstemmed | Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect |
| title_short | Comparative Phenolic Fingerprint and LC-ESI+QTOF-MS Composition of Oregano and Rosemary Hydrophilic Extracts in Relation to their Antibacterial Effect |
| title_sort | comparative phenolic fingerprint and lc esi qtof ms composition of oregano and rosemary hydrophilic extracts in relation to their antibacterial effect |
| topic | Keywords: antibacterial activity, bioactive phenols, disk diffusion method, oregano, rosemary |
| url | http://journals.usamvcluj.ro/index.php/fst/article/view/10996 |
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