Mexican Oregano Research Articles

Performance, Carcass Variables, and Meat Quality of Broilers Supplemented with Dietary Mexican Oregano Oil

The current study was conducted to evaluate the dietary supplementation of Mexican oregano essential oil (MOO; Lippiaberlandieri Schauer) on broiler performance, carcass variables, meat quality, and sensory evaluation. One-day-old mixed-sex broilers were distributed in the following treatment groups, according to MOO supplementation levels: 0 = control diet; 200 = diet + 2200 mg of MOO/kg; 400 = diet + 4200 mg of MOO/kg; 600 = diet + 6200 mg of MOO/kg; 800 = diet + 8200 mg of MOO/kg; 1000 = diet + 1000 mg of MOO/kg. MOO affected (p<0.05) body weight, feed and water intake, and feed conversion ratio. The 200 and 400 mg/kg formulations gave better results at 7, 14 and 28 d than the other diets. MOO at 1000 mg/kg increased (p<0.05) slaughter weight and hot carcass yield, and decreased meat pH and cooking loss. The 200 and 400 treatments increased breast meat redness (a*), but reduced yellowness (b*). Meat hardness, cohesiveness and resilience were affected (p<0.05) by MOO, but not (p>0.05) the sensory parameters evaluated. Mexican oregano oil presents positive qualities as a plant-derived performance enhancer in broiler diets and improves of the meat quality of broilers at the levels of 200, 400 and 600 mg/kg of diet.

Integrating ecological and socioeconomic criteria in a GIS-based multicriteria-multiobjective analysis to develop sustainable harvesting strategies for Mexican oregano Lippia graveolens Kunth, a non-timber forest product

Mexican oregano is a non-timber forest product harvested in natural vegetation and represents an important source of income for rural families. Recent reports have highlighted decreases in natural populations caused by increased harvest intensity. Oregano leaf harvesting is a complex problem, involving different components and views, and has a clear spatial dimension. We proposed an analytical framework based on multi-criteria-multi-objective analyses. GIS tools were used as the platform for managing, displaying and analyzing ecological and socioeconomic information from different sources in order to evaluate land suitability of three different management strategies for two competing land objectives: oregano Harvest and oregano Regeneration.The incorporation of environmental evaluation criteria in the analysis allowed the identification of new potential oregano harvesting areas which were neither reported by harvesters, nor registered during harvesting trips. Socio-economic criteria, such as land tenure, highlighted the fact that a substantial proportion of current oregano harvesting areas are located outside ejido limits resulting in potential conflicts for resource access. The proposed Balanced oregano management strategy, in which the same proportion of suitable area (50%) was assigned to both objectives, represents the most favorable management strategy. This option allows harvesters to continue earning an income from oregano leaf harvest; and at the same time helps in the selection of the best areas for oregano regeneration. It also represents a management strategy with a smaller impact on oregano populations and on the harvesters´ income, as well as lower monitoring costs. The proposed analytical framework may contribute to advance the application of systematic approaches for solving decision-making problems in areas where oregano leaves and other NTFP are harvested.

Mexican oregano (Lippia graveolens) essential oil-in-water emulsions: impact of emulsifier type on the antifungal activity of Candida albicans.

This study examined the impact of emulsifier type on the physicochemical characteristics and antifungal capacity of oregano oil-in-water emulsions: Tween 80, hydroxylated soy lecithin, and gum arabic. GC/MS analysis showed that the major components of the Lippia graveolens essential oils were thymol (31.7%), p-cymene (18.7%), and carvacrol (14.6%). The oil-in-water emulsions were made using ultrasonic technology in which thymol and carvacrol quantities were 12.26-13.67g/L and 5.6-6.2g/L, respectively. The droplet size of the emulsions followed the next descendent order: gum arabic > lecithin > T80. The zeta potential of the emulsions favored the stability against coalescence. Finally, the antifungal activity of the emulsions was evaluated, in which, 30µL/mL of gum arabic or hydroxylated soy lecithin emulsions inhibited the growth of Candida albicans. The result suggests that Mexican oregano essential oil emulsions can be used as an antifungal against of C. albicans.

Inhibition of Protein Tyrosine Phosphatase 1B by Lutein Derivatives isolated from Mexican Oregano (Lippia graveolens)

Methanol extract from Lippia graveolens (Mexican oregano) was studied in order to identify inhibitory bioactives for protein tyrosine phosphatase 1B (PTP1B). Known flavone as lutein (1), and another flavone glycoside such as lutein-7-o-glucoside (2), 6-hydroxy-lutein-7-ohexoside (3) and lutein-7-o-ramnoide (4) were isolated from methanol extract of aerial parts of the Lippia graveolens. All isolates were identified based on extensive spectroscopic data analysis, including UV, IR, NMR, MS and compared with spectroscopic data previously reported. These flavones were evaluated for PTP1B inhibitory activity. Among them, compounds 1 and 3 displayed potential inhibitory activity against PTP1B with IC50 values of 7.01 ± 1.25 μg/ml and 18.4 μg/ml, respectively. In addition, compound 2 and 4 showed moderate inhibitory activity with an IC50 value of 23.8 ± 6.21 and 67.8 ± 5.80 μg/ml respectively. Among the four compounds, luteolin was found to be the most potent PTP1B inhibitor compared to the positive control ursolic acid, with an IC50 value of 8.12 ± 1.06 μg/ml. These results indicate that flavonoids constituents contained in Lippia graveolens can be considered as a natural source for the treatment of type 2 diabetes.

Cellular antioxidant activity and in vitro inhibition of α-glucosidase, α-amylase and pancreatic lipase of oregano polyphenols under simulated gastrointestinal digestion

Different oregano species have been traditionally used as infusions in folk medicine. Oregano medicinal properties, such as antioxidant and anti-inflammatory, have been partially attributed to its polyphenolic content. However, information regarding bioaccessibility of oregano polyphenols is limited. Cell-based antioxidant activity, and in vitro hypoglycemic, and hypolipidemic properties of polyphenolic extracts from three species of oregano species, namely, Hedeoma patens (HP), Lippia graveolens (LG) and Lippia palmeri (LP), subjected to simulated gastrointestinal digestion were evaluated. LC-TOF-MS analysis of HP, LG and LP allowed the identification of 9 flavonoids and 6 hydroxycinnamic acid derivatives with nutraceutical significance. Oregano polyphenolic extracts and digests from HP, LG, and LP exhibited cellular antioxidant capacity, hypoglycemic and hypolipidemic properties. Altogether, our results suggest that HP, LG and LP polyphenols exhibit potential for use as hypoglycemic, hypolipidemic, and antioxidant agents.

Effects of two sources of Mexican oregano oil on performance, blood profile, carcass variables, and meat of broilers

ABSTRACT The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed into four dietary treatments with six replicate pens per treatment and 15 birds per pen. The dietary treatments were: a basal diet (control), control + 0.40 g of LBS/kg of [...]

Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil.

The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU/g and T2—4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics.

Effect of cyclodextrins and Mexican oregano (Lippia graveolens Kunth) chemotypes on the microencapsulation of essential oil

Lippia graveolens (Kunth) essential oil (EO) contains the bioactive compounds carvacrol and thymol in different concentrations according to their chemotype. We evaluated the effect of the essential oil chemical composition, and different cyclodextrins (CD), β- and γ, on the microencapsulation process and its efficiency. Complex formation of L. graveolens EO with β-CD and γ-CD was determined by Scanning Electron Microscopy, X-Ray Diffraction, Thermogravimetric Analysis, and Fourier Transform Infrared Spectroscopy. Carvacrol and thymol concentrations in the γ-CD complexes were higher than in the β-CD complexes, as demonstrated by Gas Chromatography analysis. After 14 days of storage, carvacrol concentration in the β-CD complex remained similar to the initial values; while in the γ-CD complex the concentration was significantly reduced. In the case of thymol concentrations, no significant losses were observed after storage in the complexes obtained with β-CD or γ-CD. Our results confirmed that the microencapsulation of L. graveolens EO with CDs retained the bioactive compounds, carvacrol and thymol. Based on the amount of bioactive terpenes in these complexes and their relative stability, the best combinations to be used as delivery systems were the complexes formed between chemotypes thymol- γ-cyclodextrin and carvacrol-β-cyclodextrin.

Evaluación de la actividad antibacteriana in vitro de aceites esenciales de orégano y tomillo contra Ralstonia solanacearum

Ralstonia solanacearum (Rs), es una bacteria fitopatógena de gran importancia a nivel mundial conocida por provocar la enfermedad de la marchitez bacteriana. Esta es una enfermedad que devasta numerosos cultivos, entre ellos se encuentra la papa. Con el propósito de encontrar una alternativa natural para controlar la bacteria Rs, se evaluó el poder bactericida de los aceites esenciales de orégano (Thymus vulgaris) y tomillo (Lippia graveolens). La técnica utilizada para el análisis de la actividad antibacteriana fue la difusión en agar, utilizando discos de papel filtro estériles, se evaluaron 3 diferentes diluciones (1:1, 1:5 y 1:10) y se colocaron 7.5, 10 y 15 μl de cada una de las concentraciones de los aceites. Se utilizó alcohol al 70% en uno de los discos de papel filtro como control negativo. Además, se utilizó como control positivo un disco de estreptomicina (10 μg/disco) y otro de ampicilina (10 μg/disco). Se utilizó medio de cultivo agar dextrosa y papa previamente inoculado con la cepa en estudio. Después de la incubación, se midieron los halos de inhibición del crecimiento bacteriano en milímetros. Los análisis fueron por triplicado. Los aceites esenciales de orégano y tomillo mostraron efectos inhibitorios sobre el crecimiento de Rs en la dilución 1:1 que resulto ser más efectiva que el resto de las diluciones evaluadas, y la cantidad aplicada más efectiva fue de 15 μl de aceite esencial de orégano y tomillo en comparación de los antibióticos utilizados. Los aceites esenciales se podrían considerar como una alternativa para el control de Rs en plantas.&#x0D; &#x0D;

Oviposition Deterrent and Larvicidal and Pupaecidal Activity of Seven Essential Oils and their Major Components against Culex quinquefasciatus Say (Diptera: Culicidae): Synergism-antagonism Effects.

The larvicidal activity of essential oils cinnamon (Cinnamomum verum J. Presl), Mexican lime (Citrus aurantifolia Swingle) cumin (Cuminum cyminum Linnaeus), clove (Syzygium aromaticum (L.) Merr. & L.M.Perry), laurel (Laurus nobilis Linnaeus), Mexican oregano (Lippia berlandieri Schauer) and anise (Pimpinella anisum Linnaeus)) and their major components are tested against larvae and pupae of Culex quinquefasciatus Say. Third instar larvae and pupae are used for determination of lethality and mortality. Essential oils with more than 90% mortality after a 30-min treatment are evaluated at different time intervals. Of the essential oils tested, anise and Mexican oregano are effective against larvae, with a median lethal concentration (LC50) of 4.7 and 6.5 µg/mL, respectively. Anise essential oil and t-anethole are effective against pupae, with LC50 values of 102 and 48.7 µg/mL, respectively. Oregano essential oil and carvacrol also have relevant activities. A kinetic analysis of the larvicidal activity, the oviposition deterrent effect and assays of the effects of the binary mixtures of chemical components are undertaken. Results show that anethole has synergistic effects with other constituents. This same effect is observed for carvacrol and thymol. Limonene shows antagonistic effect with β-pinene. The high larvicidal and pupaecidal activities of essential oils and its components demonstrate that they can be potential substitutes for chemical compounds used in mosquitoes control programs.

English

Plant species which produce essential oils are important in the healthcare of rural Guatemalans. Steam distilled essential oils from 22 medicinal plant species were analyzed for activity against tongue, skin, and stomach cancer cell lines using a neutral red assay, Vero C1008 cells to assess cytotoxicity, and [3H]-thymidine incorporation assay to assess inhibition of cancer cell proliferation. IC50, CC50, and therapeutic indices were determined. IC50 values indicated that all oils showed inhibitory activity against one or more cancer cell lines. Highly inhibitory IC50 values (0.10 μL/mL or less) indicated that Citrus aurantiifolia (Christm.) Swingle (Rutaceae) oil was significantly inhibitory to all three cancer cell lines, Origanum vulgare L. (Lamiaceae) and Teloxys ambrosioides (L.) W. A. Weber (Chenopodiaceae) oils were highly inhibitory to two cell lines, and Lippia graveolens Kunth (Verbenaceae) oil was highly inhibitory to one cell line. TI values equal to or greater than one showed significantly higher cytotoxicity to cancer cells compared to the Vero cell line for Ruta chalepensis L. (Rutaceae), Citrus limetta Risso (Rutaceae), C. aurantium L. (Rutaceae), Rosmarinus officinalis L. (Lamiaceae), and O. vulgare. Essential oils from L. graveolens, O. vulgare, and T. ambrosioides yielded high percentages (>96%) of decreased cell proliferation at low oil concentration (0.05 μL/mL). Results indicate that essential oils were more toxic to cancer cells than to cells from an established cell line, and such oils can be highly suppressive to DNA synthesis and cancer cell growth. Key words: Essential oils, medicinal plants, IC50, anticancer activity, Guatemala.

β-Cyclodextrin inclusion complexes containing clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) essential oils: Preparation, physicochemical and antimicrobial characterization

Abstract Mexican oregano and clove essential oils are widely used as antimicrobial, insecticidal, antifungal and antioxidant compounds. To reduce their volatility and their hydrophobicity, they were encapsulated in β-cyclodextrin (β-CD) complexes by co-precipitation method, and the physicochemical and microbiological properties of these inclusion complexes were characterized. Different essential oil (EO) to β-CD weight ratios were tested (4:96, 8:92, 12:88, and 16:84 w/w) and encapsulation efficiency and rate were determined. GC–MS and GC-FID analysis were also performed to determine the main oil constituents, which were eugenol and carvacrol in clove and Mexican oregano essential oils respectively and to quantify their ratio in inclusion complexes. 1 H NMR spectroscopy confirmed essential oil inclusion. The 4:96 ratio (clove essential oil:β-CD) gave the highest eugenol content and greatest microencapsulation efficiency; and the 8:92 and 12:88 ratios (Mexican oregano essential oil: β-CD) the highest carvacrol content. Complexes antimicrobial activity was tested against two food-related microorganisms: Listeria monocytogenes ATCC 19114 and Escherichia coli ATCC 25922 by means of agar disk diffusion assay. The results demonstrated the inclusion of the majority of biologically active clove and Mexican oregano essential oil molecules, providing increased stability by reducing their volatility and preserving their biological properties.

Performance, blood parameters, and carcass yield of broiler chickens supplemented with Mexican oregano oil

ABSTRACT The objective of the current study was to evaluate performance, blood parameters, and carcass yield of broilers supplemented with Mexican oregano oil. A total of 162 one-day-old broilers were randomly distributed into three dietary treatments: control diet (without oregano oil or antibiotic); control diet + 0.25 g kg−1 of oxytetracycline; and control diet + 0.4 g kg−1 of Mexican oregano oil. Treatment with organ oil had positive effects on body weight at 35 and 42 days. Feed intake was [...]

Effect of Nanoemulsified and Microencapsulated Mexican Oregano (Lippia graveolens Kunth) Essential Oil Coatings on Quality of Fresh Pork Meat.

Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ-terpinene were identified in the EO. In vitro effect of 2.85 mg EO/cm2 was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis. FEO antioxidant capacity (DPPH assay) was significantly higher than that of thymol, NEO and MEO (93.53%, 89.92%, 77.79%, and 78.50% inhibition, respectively), and similar to BHA (96.03%) and gallic acid (95.57%). FEO, NEO, and MEO ACs on meat caused growth inhibition of lactic acid bacteria (5 log population reduction) and Pseudomonas spp. (4 log reduction), whereas ≤1.5 log population reduction was observed for B. thermosphacta and Salmonella Infantis. Meat microbiota was more efficiently controlled by MEO than by FEO or NEO. ACs delayed lipid and oxymyoglobin oxidation of fresh pork meat. After 15 d of cold storage meat added with EO coatings was desirable for panelists, whereas untreated (UT) samples were undesirable. Active coatings are a significant alternative method for fresh meat preservation.

Antigenotoxic Effect Against Ultraviolet Radiation‐induced DNA Damage of the Essential Oils from Lippia Species

The antigenotoxicity against ultraviolet radiation (UV)-induced DNA damage of essential oils (EO) from Lippia species was studied using SOS Chromotest. Based on the minimum concentration that significantly inhibits genotoxicity, the genoprotective potential of EO from highest to lowest was Lippia graveolens, thymol-RC ≈ Lippia origanoides, carvacrol-RC ≈ L. origanoides, thymol-RC > Lippia alba, citral-RC ≈ Lippia citriodora, citral-RC ≈ Lippia micromera, thymol-RC > L. alba, myrcenone-RC. EO from L. alba, carvone/limonene-RC, L. origanoides, α-phellandrene-RC and L. dulcis, trans-β-caryophyllene-RC did not reduce the UV genotoxicity at any of the doses tested. A gas chromatography with flame ionization detection analysis (GC-FID) was conducted to evaluate the solubility of the major EO constituents under our experimental conditions. GC-FID analysis showed that, at least partially, major EO constituents were water-soluble and therefore, they were related with the antigenotoxicity detected for EO. Constituents such as p-cymene, geraniol, carvacrol, thymol, citral and 1,8-cineole showed antigenotoxicity. The antioxidant activity of EO constituents was also determined using the oxygen radical antioxidant capacity (ORAC) assay. The results showed that the antigenotoxicity of the EO constituents was unconnected with their antioxidant activity. The antigenotoxicity to different constituent binary mixtures suggests that synergistic effects can occur in some of the studied EO.

Antifungal Activity of Microcapsulated Clove (Eugenia caryophyllata) and Mexican Oregano (Lippia berlandieri) Essential Oils against Fusarium oxysporum

The aim of the present study was to determine the antifungal activity of microcapsules of essential oil of clove (Eugenia caryophyllata) and Mexican oregano (Lippia berlandieri) against Fusarium oxysporum. Different essential oil to β-cyclodextrin weight ratios were tested, (4:96, 8:92, 12:88 and 16:84 w/w) and encapsulation efficiency same as rate, were determined. GC-MS and GC-FID analysis were also performed to determine. The main oil constituents, which were eugenol and carvacrol in clove and Mexican oregano essential oils respectively and to quantify their ratio in microcapsules. The oxford cup method was used to determine the antifungal inhibitory activity of essentials oils and microcapsules of essential oils. The results showed that the 4:96 ratio (clove essential oil:β-cyclodextrin) gave the highest Eugenol content and the greatest microencapsulation efficiency; and the 8:92 and 12:88 ratios (Mexican oregano essential oil: β-cyclodextrin) gave the highest carvacrol content. The essential oil of cloves and Mexican oregano showed the greatest inhibition values against Fusarium at the beginning of the tests; however, after 8 days of analysis, the microcapsules containing essential oil of clove were the most effective ones. Putting everything together, our findings indicate that the antifungal activity of the β-cyclodextrin-essential oils capsules, show great promise for the extensive control of Fusarium oxysporum.

Effectiveness of Mexican oregano essential oil from the Dominican Republic (Lippia graveolens) against maize pests (Sitophilus zeamais and Fusarium verticillioides)

The insecticidal and antifungal properties of Mexican oregano (Lippia graveolens) essential oil from the Dominican Republic were investigated under laboratory conditions against two main pests of stored grains: Sitophilus zeamais and Fusarium verticillioides. Although oregano essential oil at 600 ?l/l air did not result in a significant mortality of S. zeamais after 24 hours of exposure by fumigation, this essential oil was a powerful acetylcholinesterase (AChE) inhibitor in vitro. One of the main components of oregano essential oil, p-cymene, presented fumigant toxicity and AChE inhibition activity against the maize weevil. The L. graveolens essential oil antifungal activity against F. verticillioides was evaluated at 50, 100 and 200 ?l/l, and it was found that growth parameters were affected by the presence of oregano essential oil in the media, whereas FB1 production was not inhibited. The results demonstrate that oregano essential oil and p-cymene can be used as alternatives to synthetic pesticides against F. verticillioides and S. zeamais, respectively.

Mexican oregano (Lippia berlandieri Schauer) oil on turkey slaughter quality

The quality of slaughtered turkeys fed a diet supplemented with Mexican oregano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and T1: control diet + 400 mg kg−1 of oregano oil with 60 % carvacrol. Live weight at slaughter was di erent, with T0 weighing 11.0 kg and T1 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and cold carcass yield did not di er between treatments (p &gt; 0.05). Oregano oil at 400 mg kg−1 can be used in the production of turkeys to in uence slaughter quality.

Lippia graveolens photochemopreventive effect against UVB radiation-induced skin carcinogenesis

Lippia graveolens HBK (Mexican oregano) is a species that is regularly used as a condiment in Mexican cuisine. In traditional medicine, it is used for the treatment of respiratory and digestive illnesses, headaches, rheumatism and inflammation-related disorders. The main chemical components reported in this species include the following: terpenoids, iridoids and flavonoids. The aim of this study was to determine the potential photochemopreventive effect of the methanolic extract of Lippia graveolens (MELG) against ultraviolet B (UVB)-induced skin cancer in SKH-1 mice. The phenolic content, radical scavenger activity, penetration and genotoxicity of the MELG were also evaluated. The MELG exhibited scavenging activity against 1,1-diphenyl-2-picrylhydrazyl, superoxide and hydroxyl radicals, and it did not exhibit genotoxic activity in the micronucleus test. In addition, the MELG absorbed UVB (280nm) electromagnetic radiation. The main components detected in the plant extract were naringenin and galangin, and pinocembrin was also isolated and identified through spectroscopic analysis. The MELG demonstrated a photoprotective effect against UVB-induced cell death in Escherichia coli. In chronic challenge experiments, the MELG protected against UVB-induced skin cancer in SKH-1 mice. The MELG penetrated the skin of mice. Topical administration of the MELG protected against chronic UVB-induced damage in mouse SKH-1 skin. Our results suggest that the MELG has photochemopreventive activity and may potentially prevent photo-tumorigenesis.

Stability of Mexican Oregano Essential Oil Double Emulsions Obtained by Ultrasound Formulated With Whey Protein Concentrate and Tween 80

Water-in-oil-in-water (W/O/W) emulsions have a great potential use for food applications because they can protect sensitive compounds, such as essential oils. The aim of this study was to determine the effect of ultrasonic homogenization parameters: intensity (42 or 54 µm) and time (5 or 7.5 min); and formulation: oil phase proportion (20 or 30%) and emulsifier concentration (0 or 0.3%); on the physical and stability properties of Mexican oregano essential oil (OEO) in double emulsions. The emulsions were made in a two-step process, primary emulsions (W/O) containing OEO in the oil phase and ascorbic acid solution in the water phase, were stabilized with lecithin; while secondary emulsions were stabilized with 6% (w/w) of whey protein concentrate (WPC) and with or without Tween 80 (T80). Creaming, viscosity and droplet size distribution were measured to determine the stability of the W/O/W emulsions; as well as other physical properties like density and pH. The prepared W/O/W emulsions had droplet sizes between 2.89(±0.589) µm and 4.123(±0.964) µm. The most stable emulsions, with no creaming developed after 25 days of storage, were the ones formulated with WPC with T80, and additionally, 30% of the primary emulsion. Besides, higher intensity and longer time of ultrasonic homogenization conditions applied enhances W/O/W stability. Empirical models were developed for viscosity and creaming properties of W/O/W emulsions, with 99.7% of correlation coefficients, finding optimum values for specific homogenization conditions and formulation. Further studies are suggested to evaluate OEO in W/O/W emulsions as controlled release systems in food.