• Korean Journal of Plant Resources
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• v.22 no.5
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• pp.425-430
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• 2009

The objective of this study was to investigate the antioxidative capacity of oregano extracts. Amount of oregano extract at which DPPH radical scavenging activity was inhibited by 50% was $21.8{\mu}g$ as compared to 100% by pyrogallol as a reference. Total antioxidant status was examined by total antioxidant capacity against potent free radical reactions. Total antioxidant capacities of oregano extract at the amounts of 7.5 and $15{\mu}g$ were 15.1 and 31.4 nmol Trolox equivalents, respectively. Oxygen radical absorbance capacities of oregano extract at the amounts of 0.2 and $0.4{\mu}g$ were 1.4 and 2.4 nmol gallic acid equivalents, respectively. Total phenolic contents of oregano extract at the amounts of 30 and $75{\mu}g$ were 40.5 and 83.9 nmol gallic acid equivalents, respectively. The inhibitory effect of oregano extract on lipid peroxidation was examined using rat liver mitochondria induced by $FeSO_4$/ascorbic acid. Oregano extracts at the amounts of 20 and $50{\mu}g$ decreased TBARS level by 20 and 64%, respectively. Thus strong antioxidant effects of oregano extract seem to be due to, at least in part, the prevention against free radicals-induced oxidation, followed by inhibition of lipid peroxidation.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1362-1375
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• 2021

This study was conducted to evaluate the efficacy of a combination 3,4,5-trihydroxybenzoic acid (THB) and oregano extracts (i.e., Carvacrol and Thymol) at intake/dietary different levels on growth performance, intestinal health indicators, immune responses and fecal oocyst shedding in broiler chickens under Eimeria challenged condition. A total of 336 one-day-old broilers were randomly assigned to one of six dietary treatments with seven replications per treatment. Dietary treatments were: i) Non-challenged bird without any dietary treatment (NCNT), ii) Challenged bird without any dietary treatment (CNT), iii) Challenged birds fed a THB diet (0.1 g/kg, THB), iv) Challenged birds fed a combination of THB and oregano extracts diet (0.1 g/kg, COM 100), and a gradual increase of combination of THB and oregano extracts likely v) 0.15 g/kg (COM 150), and 0.2 g/kg (COM 200). On day 14, all groups except for NCNT have orally challenged with a 10-fold dose of Livacox^® T anticoccidial vaccine to trigger coccidiosis. The results indicated that Eimeria-challenged broilers fed COM 100 and COM 200 diets increased (p < 0.05) body weight than CNT diet on day 35. Furthermore, birds fed COM 100 and COM 200 diets increased (p < 0.05) average daily gain compared to those fed CNT diets for the entire experimental period. There is no significant (p > 0.05) in average daily feed intake, feed efficiency between NCNT and birds fed with combined THB and oregano extracts for the entire experimental period. A combination of THB and oregano extract regardless of concentration levels or THB alone reduced (p < 0.05) lesion score in ileum compared to the CNT diet for 7 days post-infection (dpi). Birds fed COM 100 diet had lower (p < 0.05) intestinal lesion scores in jejunum and caeca on 7 dpi compared to those were in the CNT diet. No (p > 0.05) difference was observed in the oocysts per gram of feces count, intestinal morphology, carcass traits and blood cytokine concentration among the infected treatments. Collectively, we conclude that birds fed with a combination of THB and oregano extracts regardless of the ratios that were used demonstrated better recovery of health after the coccidial challenge than using only THB alone.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.491-499
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• 2000

This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were $6.4{\sim}42.9%$, $3.9{\sim}26.2%$ and $1.6{\sim}29.2%$, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)>sage(29.1hr)>ginger(28.6hr)>turmeric(26.9hr)>nutmeg(25.8hr)>oregano(25.6hr)>thyme(25.3hr)>BHT(24.5hr)>control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)>sage(30.9hr)>oregano(29.0hr)>thyme(27.5hr)>ginger(27.1hr)>BHT(24.5hr)>control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)>sage(31.4hr)>oregano(27.3hr)>ginger(25.5hr)>thyme(25.1hr)>control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.

• Journal of Microbiology and Biotechnology
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• v.30 no.8
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• pp.1149-1155
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• 2020

Silage is one of the main feed components of ruminants around the world and can make up about 50-80% of the rations of dairy cows during the winter. The aim of this study was to evaluate the usability of oregano (Origanum vulgare L.) and thyme (Thymus vulgaris L.) aqueous and ethanol extracts to improve the hygienic quality of perennial ryegrass, red clover and blue alfalfa silage samples and estimate their effect on mycotoxins concentrations. Under laboratory conditions, 63 silage samples (21 perennial ryegrass, 21 blue alfalfa, 21 red clover) were fermented with inserted aqueous and ethanol extracts of oregano and thyme and two commercial inoculants with mesophilic lactic acid bacteria. After 96 days of fermentation, in silage samples were established fermentation parameters, microbiological status and mycotoxins concentrations. It was determined that the best results for achieving hygienic quality of perennial ryegrass and red clover silage samples was by insertion of aqueous and ethanol extracts of oregano and thyme. In blue alfalfa samples, the best results of silage hygienic indicators were determined by inserting aqueous and ethanol extracts of oregano. Aflatoxin B1 (AFB1), deoxynivalenol (DON), zearalenone (ZEA) and T-2 toxin concentrations in perennial ryegrass, red clover and blue alfalfa silage samples were best reduced by inserting aqueous and ethanol extracts of oregano and thyme. The present study shows that these extracts can be used to improve silage hygienic quality, reduce mycotoxins concentrations and thus ensure the wellness of cattle.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.605-614
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• 2022

In this study, oregano was extracted by supercritical extraction and hydrothermal extraction method. In vitro experiments such as antimicrobial and antioxidant activity test were performed. As a result of the disc diffusion method, only the supercritical extracts formed a clear zone. The MIC for S. aureus was found only in the supercritical fluid extracts and it was 1000 ㎍/mL. The hydrothermal extract's MIC is 125 ㎍/mL for C. acnes. Through biofilm inhibition assay, we found that the supercritical fluid oregano extracts inhibit the biofilm of S. aureus by more than 70% even at low concentrations of 125 ㎍/mL. On the other hand, the antioxidant ability of the hydrothermal extract was better than that of the supercritical fluid extracts. Furthermore, we tried to make a skincare ingredient for atopic dermatitis by utilizing the S. aureus biofilm inhibitory ability of oregano supercritical fluid extracts. Liposome was used to overcome the low solubility of the oregano supercritical fluid extracts and increase stability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.315-320
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• 2006

For the purpose of developing natural antioxidant, the antioxidative and antimicrobial activities of phenolics isolated from spices were determined. The total phenolics contents of spices were more than 20 mg/g in water and 60% ethanol extracts of all spice, oregano and sage. Electron donating ability assay showed high inhibition rate in water extracts of all spice, nutmeg, white pepper, oregano and sage and 60% ethanol extracts of oregano and nutmeg. Antioxidant protection factor (PF) was higher than 1.2 in 60% ethanol extracts of sage, all spice and oregano and water extracts of sage. The 2,2'-azinobis-3-ethylbenzothiazoline-6-sulfonic acid radical decolorization (ABTS) was inhibited by more than 90% by water and 60% ethanol extracts of all spice and oregano. TBARS (thiobarbituric acid reactive substances) were $0.7{\mu}M$ in the control and $0.2{\mu}M$ in water and 60% ethanol extracts the each spices. The water extracts of each spices did not have antimicrobial activity against H. pylori; however, the 60% ethanol extracts from oregano revealed the high antimicrobial activity as clear zone of 10 mm and inhibition rate of 77.2% with $200{\mu}g/mL$ of phenolics content. The result suggests that spices extract may be useful as potential sources of anti-Helicobacter pylori, antioxidant.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.12-18
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• 2021

The in vitro antioxidant activity of oregano seed fractions, fractionizing with 80% ethanol, n-hexane, ethyl acetate, n-butanol, and water, was evaluated, and their effects on edible oils were determined in corn oil at 180℃. The ethyl acetate fraction had the highest radical-scavenging activity. The ferric reducing antioxidant power activity and total phenol content of the ethyl acetate fraction were determined as 6,130 µmol ascorbic acid equivalents/g extract and 770 µmol tannic acid equivalents/g extract, respectively, which were significantly higher than those of the other fractions (p<0.05). Primary and secondary oxidation products in corn oil added with the ethyl acetate fraction of oregano seed significantly decreased by 1.5 and 1.26 times, respectively, compared with those in the control groups. The major volatile ingredients in the ethyl acetate fraction of oregano seeds were determined to be carvacrol, thymoquinone, and 3-cyclopentylcyl-cyclopentan-1-one. Ethyl acetate is a suitable solvent for extracting antioxidant compounds from oregano seeds and can be used as a natural antioxidant.

• Korean Journal of Plant Resources
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• v.21 no.5
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• pp.352-356
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• 2008

This study was performed to investigate the antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens. The antimicrobial activity of Origanum majorana L. extract was determined using a paper disc method. The extract exhibited growth inhibiting activities in a concentration dependent manner on 10 species microorganisms. The extract of Origanum majorana L. showed the highest antimicrobial activity against Salmonella enteritidis. The growth inhibitory effects of Origanum majorana L. extract on food poisoning microorganisms were determined against Salmonella typhimurium and Listeria monocytogenes, gram negative and positive bacteria, respectively. The extract of Origanum majorana L. had strong antimicrobial activity against Salmonella typhimurium and Listeria monocytogenes at the concentration of $700 mg{\cdot}L^{-1}$. At this concentration, the extract of Origanum majorana L. inhibited the growth of Salmonella typhimurium and Listeria monocytogenes up to 60 and 36 hours, respectively. The results in the present study demonstrate antimicrobial effects of Origanum majorana L. ethanol extract against food-borne pathogens, suggesting that Origanum majorana L. could be an effective natural antibacterial agent in food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1842-1846
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• 2012

The effects of hurdle techniques on the reduction of Bacillus cereus spores in Doenjang and Gochujang were investigated. In our system, Bacillus cereus spores were artificially inoculated into Doenjang and Gochujang. Hurdle techniques used in this study were additives (3% ethyl alcohol-0.03% oregano extract), Joule heating ($95^{\circ}C$ for 5 min), and hydrostatic pressure (500 MPa for 5 min at $45^{\circ}C$). Additive-Joule (AJ) and additive-Joule-pressure (AJP) treatments for Doenjang resulted in a 2.80 log and 3.74 log reduction, respectively, while treatments for Gochujang resulted in a 4.71 log and 5.60 log reduction, respectively. This suggests a high synergistic effect of Joule heating with additive treatment in Doenjang and Gochujang. A combination ofg hurdles such as additives, Joule heating, and hydrostatic pressure also kept Bacillus cereus spore counts low during storage at $30^{\circ}C$. Therefore, Bacillus cereus spores inoculated into Doenjang and Gochujang can be effectively reduced through combined treatments, including AJ or AJP.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.2
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• pp.186-192
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• 2010

Skin wrinkles typically appear as a result of aging processes. One of causes may be the nonenzymatic glycation followed formation of browning products called advanced glycation endproducts (AGEs), an irreversible cross-linked protein. The accumulation of glycated collagen cross-linked in skin inhibits the formation and function of skin tightening agents such as collagen and elastin. To development for anti-wrinkle ingredients from edible plants, MeOH and hot-water extracts were prepared and evaluated for their inhibitory effects of AGEs formation. The activities of both extracts from bay laurel (Laurus nobilis), cinnamon (Cinnamomum loureirii), clove (Eugenia caryophyllate), oregano (Origanum vulgare), rosemary (Rosemarinus officinalis), savory (Satureja hortensis) and star anis (Illicium verum) of western spices, and blackberry (Rubus coreanus), dayflower (Commelina communis), Epimedium koreamun (whole), termunalia frutus (Terminalia chebula) and turkestan rose (Rosa rugosa) of medicinal plants were higher than the others. Of Korean vegetables, however, MeOH and hot-water extract from only Asters caber and green tea showed higher activities, and no activity in Korean marine plants (seaweeds).