Abstract
The goal of the study was to establish a procedure for improving the efficiency of supercritical carbon dioxide (scCO2) extraction of Origanum vulgare L. spp. hirtum (Greek oregano) and enhancing the quality of obtained extracts. Microwave and enzymatic pretreatments of the plant material were applied prior to the scCO2 extraction. It was determined that the microwave pretreatment with irradiation power 360 W during 2 min accelerated the extraction of lipophilic compounds and provided a twofold higher extraction yield compared to the control. Moreover, this pretreatment also led to an increase in oxygenated monoterpenes content and the most dominant component carvacrol, as well as the extracts’ antioxidant activity. The enzymatic pretreatment caused a significant increase in the extraction yield and the attainment of the extract with the most potent antioxidant properties. Coupling the pretreatments with scCO2 extraction improves the process of obtaining high value lipophilic products of oregano in terms of utilization of the plant material, acceleration of the extraction with the possibility to adjust its selectivity and quality of extracts, and enhancement of biological activity.
Highlights
Aromatic medicinal plant oregano (Origanum vulgare L.) belongs to the family Lamiaceae, genus Origanum, which economically represents one of the most important genera of this family [1]
In addition to being a food, flavor, and cosmetic ingredient, medicinal application of oregano and its compounds is highly significant and widespread due to its antimicrobial, antioxidant, anticancer, and anti-inflammatory activities [3,4,5,6,7,8]. These properties are mainly attributed to the presence of essential oil and its volatile aromatic constituents
Oregano essential oil can be classified into two main chemotypes: (a) containing thymol, carvacrol, or both as the major components and (b) containing germacrene D and terpinen-4-ol [5]
Summary
Aromatic medicinal plant oregano (Origanum vulgare L.) belongs to the family Lamiaceae, genus Origanum, which economically represents one of the most important genera of this family [1]. In addition to being a food, flavor, and cosmetic ingredient, medicinal application of oregano and its compounds is highly significant and widespread due to its antimicrobial, antioxidant, anticancer, and anti-inflammatory activities [3,4,5,6,7,8]. These properties are mainly attributed to the presence of essential oil and its volatile aromatic constituents. Oregano essential oil can be classified into two main chemotypes: (a) containing thymol, carvacrol, or both as the major components and (b) containing germacrene D and terpinen-4-ol [5]
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