Antimicrobial Properties of the Essential Oils of New Varieties of Origanum Vulgare L.

Abstract

Objective: Oregano (Origanum vulgare L.) is widely used as a spicy-aromatic, essential-oil, and medicinal culture in various sectors of economy. Methods: The steam distillation method was used to obtain samples of essential oil of plants of new varieties of oregano, cultivated in the conditions of the Republic of Belarus. Results and Discussion: More than 20 components were identified in the essential oils of oregano, the main of which are sabinene, limonene, β-ocimene, and germacrene D. essential oils of oregano varieties Zavirukha and Aksamit showed antibacterial activity against gram-negative and gram-positive bacteria. The more pronounced antimicrobial properties of the essential oils from the oregano plants with white (Zavirukha variety) as compared to those with pink (Aksamit variety) corolla of the flower are due to the increased content of thymol and eugenol. Conclusions: The results obtained on the content and the component and the enantiomeric compositions of the essential oils, as well as on their antibacterial properties, allow more fully assessing the quality of oregano with a view to its use in various sectors of economy.