Determination of chemical composition and antibacterial potential of Origanum vulgare extracts

Abstract

The aim of this research was to produce aqueous and ethanolic extract from Origanum vulgare as well as to determine the chemical composition and its antibacterial potential. In the dried sample of wild oregano, it was detected low concentrations of the analysed metals Fe, Mn, Cu, B and Zn, while there was no presence of toxic metals such as Pb, Cd and Ni. Total flavonoids content was higher (p<0.05) in both tested extracts, compared to the total phenols content. Nevertheless, aqueous oregano extract was characterized with higher (p<0.05) phenols (45.19 mg∙g-1) and flavonoids content (50.26 mg∙g-1) compared to the ethanolic extract (39.67 mg∙g-1 i.e. 43.71 mg∙g-1). Generally, aqueous extract showed higher (p<0.05) antibacterial potential against most of the tested bacteria, compared to the ethanolic one. In line with that, ethanolic extract had better values only against B. cereus (21.0 mm), E. faecalis (28.1 mm) and P. aeruginosa (17.1 mm). The most important to be highlighted is the fact that in some of the cases, extracts from wild oregano showed higher (p<0.05) antibacterial potential against some of the tested strains, compared to the positive controls gentamicin and neomycin. This opens up new possibilities for the use of the aqueous and ethanolic extract of wild oregano in different segments of the industry, such as food, pharmaceutical, cosmetic, etc. In this way, it is possible to influence the partial or complete elimination of synthetic additives and preparations used in the industry.