Analysis of the Chemical Profiles and Anti-S. aureus Activities of Essential Oils Extracted from Different Parts of Three Oregano Cultivars
文献类型：期刊论文
| 作者 | Hao, Yuanpeng2,3; Li, Jingyi2; Zhang, Wenying2,3; Sun, Meiyu2; Li, Hui2; Xia, Fei2; Cui, Hongxia2; Bai, Hongtong2; Shi, Lei2
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| 刊名 | FOODS
 |
| 出版日期 | 2021 |
| 卷号 | 10期号:10 |
| 关键词 | oregano essential oil chemical composition carvacrol antibacterial activity food safety |
| DOI | 10.3390/foods10102328 |
| 文献子类 | Article |
| 英文摘要 | The use of antibiotics in the food industry is highly regulated owing to the potential harmful effects of antibiotics on human health. Therefore, it is crucial to seek alternatives for ensuring food safety. Essential oils (EOs) extracted from plants of the genus Origanum exhibit a wide range of chemical and antibacterial activities. Species and tissue factors shape the production and accumulation processes of EOs in Origanum plants, thereby affecting their bactericidal activity. In this study, the morphologies and EO yields from the inflorescences, leaves, and stems of three oregano cultivars were evaluated. In addition, the chemical compositions and antibacterial abilities of oregano EOs (OEOs) were assessed. The results showed that OEOs from the different parts of the plant displayed only minor differences in chemical composition, whereas the yield of EOs varied considerably. Additionally, the chemical profiles of OEOs differed significantly among cultivars. The carvacrol content in the OEOs was closely related to its activity against Staphylococcus aureus; the antibacterial properties of the OEOs were further verified using carvacrol. These findings suggested that OEOs possessing high antibacterial activity may have the potential to be developed as bactericides in the food industry. |
| 学科主题 | Food Science & Technology |
| 出版地 | BASEL |
| 电子版国际标准刊号 | 2304-8158 |
| WOS关键词 | ORIGANUM-VULGARE L. ; ANTIOXIDANT ACTIVITIES ; ANTIBACTERIAL ; DIVERSITY |
| WOS研究方向 | Science Citation Index Expanded (SCI-EXPANDED) |
| 语种 | 英语 |
| WOS记录号 | WOS:000815325900001 |
| 出版者 | MDPI |
| 资助机构 | Strategic Priority Research Program of the Chinese Academy of Sciences [XDA26040306] ; National Wild Plant Germplasm Resource Center ; International Cooperation Project [2020VBB0010] |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/26722]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 作者单位 | 1.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 2.Chinese Acad Sci, Key Lab Plant Resources, Inst Bot, Beijing 100093, Peoples R China 3.Chinese Acad Sci, Beijing Bot Garden, Inst Bot, Beijing 100093, Peoples R China |
| 推荐引用方式 GB/T 7714 | Hao, Yuanpeng,Li, Jingyi,Zhang, Wenying,et al. Analysis of the Chemical Profiles and Anti-S. aureus Activities of Essential Oils Extracted from Different Parts of Three Oregano Cultivars[J]. FOODS,2021,10(10). |
| APA | Hao, Yuanpeng.,Li, Jingyi.,Zhang, Wenying.,Sun, Meiyu.,Li, Hui.,...&Shi, Lei.(2021).Analysis of the Chemical Profiles and Anti-S. aureus Activities of Essential Oils Extracted from Different Parts of Three Oregano Cultivars.FOODS,10(10). |
| MLA | Hao, Yuanpeng,et al."Analysis of the Chemical Profiles and Anti-S. aureus Activities of Essential Oils Extracted from Different Parts of Three Oregano Cultivars".FOODS 10.10(2021). |
入库方式： OAI收割
来源：植物研究所
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