In vitro screening for antioxidant and antimicrobial properties of five commercial Origanum species from Turkey

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dc.authoridSadıkoğlu, Narin/0000-0002-8806-2905
dc.authoridtaskin, turgut/0000-0001-8475-6478
dc.authorwosidSadıkoğlu, Narin/V-4944-2017
dc.authorwosidtaskin, turgut/AAE-4680-2020
dc.contributor.authorTaskin, Turgut
dc.contributor.authorSadikoglu, Narin
dc.contributor.authorBirteksoz-Tan, Seher
dc.contributor.authorBitis, Leyla
dc.date.accessioned2024-08-04T20:44:01Z
dc.date.available2024-08-04T20:44:01Z
dc.date.issued2017
dc.departmentİnönü Üniversitesien_US
dc.description.abstractThe present study was conducted to evaluate the antioxidant and antimicrobial properties of methanol extracts of the five Origanum species, which are commercial importance in Turkey. Antioxidant activity was measured employing three methods namely, DPPH free radical scavenging activity, ABTS(+) radical cation scavenging activity and ferric reducing antioxidant/power activity, including total phenolic and total flavonoid contents. In addition, antimicrobial activities of methanol extracts from five Origanum species aerial parts were investigated against Staphylococcus aureus, Staphylococcus epidermidis, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis and Candida albicans test organisms using the disk diffusion and microdilution methods. Antioxidant studies suggested that methanol extracts behaved as a strong DPPH free radical, ABTS radical cation scavenging activity and ferric reducing antioxidant/power activity. The antimicrobial test results showed that the methanol extracts of all Origanum species had great potential of antibacterial activity against Staphylococcus aureus. As a conclusion of this study, the methanol extracts of five Origanum species showed strong antioxidant and antibacterial activity and therefore, they can be used as a natural preservative ingredient in food and/or pharmaceutical industry.en_US
dc.description.sponsorshipResearch Fund of the Inonu University [2010/43]en_US
dc.description.sponsorshipThis research was financially supported by Research Fund of the Inonu University (Project No: 2010/43).en_US
dc.identifier.endpage575en_US
dc.identifier.issn0972-5938
dc.identifier.issn0975-1068
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85029768010en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage568en_US
dc.identifier.urihttps://hdl.handle.net/11616/97979
dc.identifier.volume16en_US
dc.identifier.wosWOS:000411852200004en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherNatl Inst Science Communication-Niscairen_US
dc.relation.ispartofIndian Journal of Traditional Knowledgeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectOriganum speciesen_US
dc.subjectAntioxidanten_US
dc.subjectAntimicrobialen_US
dc.titleIn vitro screening for antioxidant and antimicrobial properties of five commercial Origanum species from Turkeyen_US
dc.typeArticleen_US

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