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Extracts of Mexican Oregano (Lippia berlandieri Schauer) with Antioxidant and Antimicrobial Activity

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Abstract

Antimicrobial activity of fractions obtained from Mexican oregano (Lippia berlandieri Schauer) chloroform extract was tested by growth inhibition against Escherichia coli, Staphylococcus aureus and Bacillus cereus, and antioxidant capacity was tested by inhibition of linoleic acid oxidation. Fractions were obtained by differences in polarity or structure (phenolic and non-phenolic fraction). Gram-positive organisms were more susceptible to Mexican oregano extracts. Fraction 3 (by polarity) and phenolic fractions I, II, III, IV and V were the extracts with higher antimicrobial activity. The non-phenolic fraction had effect against B. cereus. Polarity fraction 5 and phenolic Fraction II had a high antioxidant capacity; a 0.08% concentration of fraction 5 had a similar effect as butylated hydroxytoluene at 0.01% concentration. Fractions of Mexican oregano with different polarity and functional groups had antioxidant and antimicrobial activity and can be used in a variety of applications.

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Author notes

  1. Raúl Avila-Sosa

    Present address: Departamento Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Edif. 179 Cd. Universitaria 18 Sur y Av. San Claudio, Col. San Manuel, 72570, Puebla, Mexico

Authors and Affiliations

  1. Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, P.O. Box 1542-C, 31170, Chihuahua, Chihuahua, México

    Raúl Avila-Sosa, María Guadalupe Gastélum-Franco, Alejandro Camacho-Dávila, José Vinicio Torres-Muñoz & Guadalupe Virginia Nevárez-Moorillón

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  1. Raúl Avila-Sosa
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  2. María Guadalupe Gastélum-Franco
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  3. Alejandro Camacho-Dávila
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  4. José Vinicio Torres-Muñoz
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  5. Guadalupe Virginia Nevárez-Moorillón
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Correspondence to Guadalupe Virginia Nevárez-Moorillón.

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Avila-Sosa, R., Gastélum-Franco, M.G., Camacho-Dávila, A. et al. Extracts of Mexican Oregano (Lippia berlandieri Schauer) with Antioxidant and Antimicrobial Activity. Food Bioprocess Technol 3, 434–440 (2010). https://doi.org/10.1007/s11947-008-0085-7

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  • DOI: https://doi.org/10.1007/s11947-008-0085-7

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