Abstract：
:The antioxidant and antibacterial properties of Greek oregano extracts obtained by fractional supercritical fluid extraction (SFE) with carbon dioxide were investigated and compared with the properties of essential oil obtained by hydrodistillation. According to DPPH, hydroxyl radical and superoxide anion radical scavenging activity assays, the supercritical extracts expressed stronger antioxidant activity comparing to the essential oil. The most effective was the supercritical extract obtained by fractional extraction at 30 MPa and 100°C after the volatile fraction had been extracted at lower pressure. At the same time this extract showed strong antibacterial activity against staphylococci, including MRSA strain, but did not affect Escherichia coli of normal intestinal flora. The essential oil obtained by hydrodistillation showed stronger antibacterial activity against E. coli, Salmonella and Klebsiella pneumoniae, comparing to the supercritical extracts but at the same affected the normal gut flora.
journal_name
Food Chemjournal_title
Food chemistryauthors
Stamenic M,Vulic J,Djilas S,Misic D,Tadic V,Petrovic S,Zizovic Idoi
10.1016/j.foodchem.2014.05.091subject
Has Abstractpub_date
2014-12-15 00:00:00pages
307-15eissn
0308-8146issn
1873-7072pii
S0308-8146(14)00807-3journal_volume
165pub_type
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