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Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities

文献类型：期刊论文

作者Hao, Yuanpeng1,2; Kang, Jiamu5; Yang, Rui1,2; Li, Hui1; Cui, Hongxia2; Bai, Hongtong2; Tsitsilin, Andrey4; Li, Jingyi2; Shi, Lei2
刊名FOOD CHEMISTRY
出版日期2022
卷号374
关键词Oregano essential oil Chemodiversity Carvacrol Random forest algorithm Partial least squares discriminant analysis Antibacterial activity
ISSN号0308-8146
DOI10.1016/j.foodchem.2021.131629
文献子类Article
英文摘要Numerous species of Origanum (Lamiaceae) have been widely used as spices to extend the shelf life of foods. Essential oils extracted from this genus have attracted much attention owing to their potential applications as bactericides. Here, we evaluated the chemical compositions of eight oregano essential oils (OEOs) using gas chromatography-mass spectrometry and assessed their antibacterial activities. The chemical compositions of OEOs were affected by the cultivar factor, and seven common compounds, including carvacrol, were identified among eight OEOs. Partial least squares discriminant analysis enabled the distinction of three groups among these OEOs, as characterized by the proportions of carvacrol, thymol, and sesquiterpenes. OEOs effectively inhibited Escherichia coli and Staphylococcus aureus with varying antibacterial activities. Spearman correlation network highlighted core antibacterial contributors in the chemical profiles of OEOs. Our results revealed that the bacteriostatic effects of OEOs could be explained by core compounds and their synergistic effects.
学科主题Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
出版地OXFORD
电子版国际标准刊号1873-7072
WOS关键词ORIGANUM-VULGARE L. ; ESCHERICHIA-COLI ; CARVACROL ; DIVERSITY ; THYMOL
WOS研究方向Science Citation Index Expanded (SCI-EXPANDED)
语种英语
WOS记录号WOS:000741127600006
出版者ELSEVIER SCI LTD
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/2S10CLM1/28816]  
专题中科院北方资源植物重点实验室
作者单位1.Chinese Acad Sci, Inst Bot, Beijing Bot Garden, Beijing 100093, Peoples R China
2.Chinese Acad Sci, Inst Bot, Key Lab Plant Resources, Beijing 100093, Peoples R China
3.All Russian Res Inst Med & Aromat Plants, Moscow 117216, Russia
4.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
5.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
推荐引用方式
GB/T 7714		 Hao, Yuanpeng,Kang, Jiamu,Yang, Rui,et al. Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities[J]. FOOD CHEMISTRY,2022,374.
APA Hao, Yuanpeng.,Kang, Jiamu.,Yang, Rui.,Li, Hui.,Cui, Hongxia.,...&Shi, Lei.(2022).Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities.FOOD CHEMISTRY,374.
MLA Hao, Yuanpeng,et al."Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities".FOOD CHEMISTRY 374(2022).

入库方式： OAI收割

来源：植物研究所

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