Biomolecular Characterization of Wild Sicilian Oregano: PhytochemicalScreening of Essential Oils and Extracts, and Evaluation of Their AntioxidantActivities

Mario Licata, Salvatore La Bella, Giuseppe Virga, Claudio Leto, Teresa Tuttolomondo, Claudio Leto, Giusy Curcuruto, Edoardo M. Napoli, Antonella Saija, Andrea Pasquale, Antonio Speciale, Laura Siracusa, Domenico Trombetta, Antonio Tomaino, Giuseppe Ruberto

Risultato della ricerca: Article

44 Citazioni (Scopus)

Abstract

An extensive survey of wild Sicilian oregano was made. A total of 57 samples were collected fromvarious sites, followed by taxonomic characterization from an agronomic perspective. Based onmorphological and production characteristics obtained from the 57 samples, cluster analysis was used todivide the samples into homogeneous groups, to identify the best biotypes. All samples were analyzed fortheir phytochemical content, applying a cascade-extraction protocol and hydrodistillation, to obtain thenon volatile components and the essential oils, respectively. The extracts contained thirteen polyphenolderivatives, i.e., four flavanones, seven flavones, and two organic acids. Their qualitative and quantitativecharacterization was carried out by LC/MS analyses. The essential oils were characterized using acombination of GC-FID and GC/MS analyses; a total of 81 components were identified. The majorcomponents of the oils were thymol, p-cymene, and g-terpinene. Cluster analysis was carried out on bothphytochemical profiles and resulted in the division of the oregano samples into different chemical groups.The antioxidant activity of the essential oils and extracts was investigated by the Folin Ciocalteau (FC)colorimetric assay, by UV radiation-induced peroxidation in liposomal membranes (UV-IP test), and bydetermining the O. 2 -scavenging activity.
Lingua originaleEnglish
pagine (da-a)411-433
Numero di pagine23
RivistaCHEMISTRY & BIODIVERSITY
Volume10
Stato di pubblicazionePublished - 2013

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Origanum
Essential oils
Volatile Oils
Cluster analysis
Cluster Analysis
Flavanones
Thymol
Flavones
Organic acids
Scavenging
Phytochemicals
Antioxidants
Ultraviolet radiation
Assays
Oils
Radiation
Membranes
Acids

All Science Journal Classification (ASJC) codes

  • Bioengineering
  • Biochemistry
  • Chemistry(all)
  • Molecular Medicine
  • Molecular Biology

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Biomolecular Characterization of Wild Sicilian Oregano: PhytochemicalScreening of Essential Oils and Extracts, and Evaluation of Their AntioxidantActivities. / Licata, Mario; La Bella, Salvatore; Virga, Giuseppe; Leto, Claudio; Tuttolomondo, Teresa; Leto, Claudio; Curcuruto, Giusy; Napoli, Edoardo M.; Saija, Antonella; Pasquale, Andrea; Speciale, Antonio; Siracusa, Laura; Trombetta, Domenico; Tomaino, Antonio; Ruberto, Giuseppe.

In: CHEMISTRY & BIODIVERSITY, Vol. 10, 2013, pag. 411-433.

Risultato della ricerca: Article

Licata, Mario ; La Bella, Salvatore ; Virga, Giuseppe ; Leto, Claudio ; Tuttolomondo, Teresa ; Leto, Claudio ; Curcuruto, Giusy ; Napoli, Edoardo M. ; Saija, Antonella ; Pasquale, Andrea ; Speciale, Antonio ; Siracusa, Laura ; Trombetta, Domenico ; Tomaino, Antonio ; Ruberto, Giuseppe. / Biomolecular Characterization of Wild Sicilian Oregano: PhytochemicalScreening of Essential Oils and Extracts, and Evaluation of Their AntioxidantActivities. In: CHEMISTRY & BIODIVERSITY. 2013 ; Vol. 10. pagg. 411-433.
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abstract = "An extensive survey of wild Sicilian oregano was made. A total of 57 samples were collected fromvarious sites, followed by taxonomic characterization from an agronomic perspective. Based onmorphological and production characteristics obtained from the 57 samples, cluster analysis was used todivide the samples into homogeneous groups, to identify the best biotypes. All samples were analyzed fortheir phytochemical content, applying a cascade-extraction protocol and hydrodistillation, to obtain thenon volatile components and the essential oils, respectively. The extracts contained thirteen polyphenolderivatives, i.e., four flavanones, seven flavones, and two organic acids. Their qualitative and quantitativecharacterization was carried out by LC/MS analyses. The essential oils were characterized using acombination of GC-FID and GC/MS analyses; a total of 81 components were identified. The majorcomponents of the oils were thymol, p-cymene, and g-terpinene. Cluster analysis was carried out on bothphytochemical profiles and resulted in the division of the oregano samples into different chemical groups.The antioxidant activity of the essential oils and extracts was investigated by the Folin Ciocalteau (FC)colorimetric assay, by UV radiation-induced peroxidation in liposomal membranes (UV-IP test), and bydetermining the O. 2 -scavenging activity.",
author = "Mario Licata and {La Bella}, Salvatore and Giuseppe Virga and Claudio Leto and Teresa Tuttolomondo and Claudio Leto and Giusy Curcuruto and Napoli, {Edoardo M.} and Antonella Saija and Andrea Pasquale and Antonio Speciale and Laura Siracusa and Domenico Trombetta and Antonio Tomaino and Giuseppe Ruberto",
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T1 - Biomolecular Characterization of Wild Sicilian Oregano: PhytochemicalScreening of Essential Oils and Extracts, and Evaluation of Their AntioxidantActivities

AU - Licata, Mario

AU - La Bella, Salvatore

AU - Virga, Giuseppe

AU - Leto, Claudio

AU - Tuttolomondo, Teresa

AU - Leto, Claudio

AU - Curcuruto, Giusy

AU - Napoli, Edoardo M.

AU - Saija, Antonella

AU - Pasquale, Andrea

AU - Speciale, Antonio

AU - Siracusa, Laura

AU - Trombetta, Domenico

AU - Tomaino, Antonio

AU - Ruberto, Giuseppe

PY - 2013

Y1 - 2013

N2 - An extensive survey of wild Sicilian oregano was made. A total of 57 samples were collected fromvarious sites, followed by taxonomic characterization from an agronomic perspective. Based onmorphological and production characteristics obtained from the 57 samples, cluster analysis was used todivide the samples into homogeneous groups, to identify the best biotypes. All samples were analyzed fortheir phytochemical content, applying a cascade-extraction protocol and hydrodistillation, to obtain thenon volatile components and the essential oils, respectively. The extracts contained thirteen polyphenolderivatives, i.e., four flavanones, seven flavones, and two organic acids. Their qualitative and quantitativecharacterization was carried out by LC/MS analyses. The essential oils were characterized using acombination of GC-FID and GC/MS analyses; a total of 81 components were identified. The majorcomponents of the oils were thymol, p-cymene, and g-terpinene. Cluster analysis was carried out on bothphytochemical profiles and resulted in the division of the oregano samples into different chemical groups.The antioxidant activity of the essential oils and extracts was investigated by the Folin Ciocalteau (FC)colorimetric assay, by UV radiation-induced peroxidation in liposomal membranes (UV-IP test), and bydetermining the O. 2 -scavenging activity.

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