Comparative analysis of the physicochemical properties and antioxidant capacity of a morphotype of oregano (Origanum vulgare L.) cultivated in two locations of the ecuadorian sierra

Main Article Content

Tamara Fukalova Fukalova
Beatriz Brito G.
Tania Novoa C.
Evelyn Sagñay T.
Iván Samaniego M.
Marcelo Tacan P.
Iván Tapia C.

Abstract

Oregano (Origanum. vulgare L.) is a species introduced into the Ecuadorian flora. This species due to its culinary properties is highly appreciated and consumed, and therefore the nature of its benefits is important to be determined. In this study, the chemical composition and the functional compounds content responsible for the antioxidant activity of the plant were evaluated in the oregano accession ECU-20229 from the Germplasm Bank of the National Institute for Agriculture Research (INIAP). This research was carried out in Italquí-province of Imbabura and Tumbaco-province of Pichincha. The whole plant and the plant parts root, stem and leaves were analyzed to determine the content of protein, fatty compounds, minerals and functional compounds. The proximal analysis, the concentration of protein, fatty compounds, minerals, polyphenols and flavonoids, as well as the antioxidant capacity were performed. Content of compounds were statistically different among plant parts as well as among sites. Concentration of protein, fatty compounds and carbohydrates were higher on leaves than the other parts of the plant. Concentration of these compounds were higher in Tumbaco than in Italquí. The micro and macro-minerals were higher in Italquí than in Tumbaco, as well as the content of the total polyphenols and flavonoids. The antioxidant capacity was higher in Tumbaco. The nutritional properties that have been described for this plant for the benefit of human and animal health have been confirmed, and in this research an adding value has been incorporated to the plant parts that are regularly not used.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Article Details

How to Cite
Fukalova Fukalova , T. ., Brito G., B. ., Novoa C., T. ., Sagñay T., E. ., Samaniego M., I. ., Tacan P., M. ., & Tapia C., I. . (2021). Comparative analysis of the physicochemical properties and antioxidant capacity of a morphotype of oregano (Origanum vulgare L.) cultivated in two locations of the ecuadorian sierra. Siembra, 8(1), e2289. https://doi.org/10.29166/siembra.v8i1.2289
Section
Original article
Author Biographies

Tamara Fukalova Fukalova , Universidad Central del Ecuador, Facultad de Ciencias Químicas. Francisco Viteri y Gilberto Gatto Sobral, Quito, Ecuador. CP:170521.

https://orcid.org/0000-0001-9547-0002

Beatriz Brito G., Instituto Nacional de Investigaciones Agropecuarias, Estación Experimntal Santa Catalina. Panamericana Sur km. 1 vía Tambillo, cantón Mejía, Pichincha, Ecuador. CP: 171108.

https://orcid.org/0000-0002-3581-6777

Tania Novoa C., Universidad Central del Ecuador, Facultad de Ciencias Químicas. Francisco Viteri y Gilberto Gatto Sobral, Quito, Ecuador. CP:170521.

https://orcid.org/0000-0002-2103-829X  

Evelyn Sagñay T., Universidad Central del Ecuador, Facultad de Ciencias Químicas. Francisco Viteri y Gilberto Gatto Sobral, Quito, Ecuador. CP:170521.

https://orcid.org/0000-0002-3325-6198   

Iván Samaniego M., Instituto Nacional de Investigaciones Agropecuarias, Estación Experimental Santa Catalina. Panamericana Sur km. 1 vía Tambillo, cantón Mejía, Pichincha, Ecuador. CP: 171108.

https://orcid.org/0000-0001-9274-7037  

Marcelo Tacan P., Instituto Nacional de Investigaciones Agropecuarias, Estación Experimental Santa Catalina. Panamericana Sur km. 1 vía Tambillo, cantón Mejía, Pichincha, Ecuador. CP: 171108.

https://orcid.org/0000-0002-6775-1445  

Iván Tapia C., Universidad Central del Ecuador, Facultad de Ciencias Químicas. Francisco Viteri y Gilberto Gatto Sobral, Quito, Ecuador. CP:170521.

https://orcid.org/0000-0001-9305-4793    

References

Allauca, J., Tapia, C., Tacán, M., Monteros, A., & Brito Grandes, B. (2013). Estudio de la biodiversidad de plantas medicinales en las provincias de Carchi, Imbabura y Pichincha. Quito: INAP - Instituto Nacional de Investigaciones Agropecuarias, Departamento Nacional de Recursos Fitogenéticos.

Antal, D., Citu, C., Ardellan, F., Dehelean, C., Viaia, L., Soica, C., Viaia, V., Biris, M., & Saas, I. (2015). Metallome of Origanum vulgare: the unknown side of a medicinal and aromatic plant used worldwide. FARMACIA, 63(4), 534-538.

Casas Castro, A. (2019). Factores ambientales que afectan la nutrición vegetal. Obtenido de; https://www.himarcan.com/wp-content/uploads/2019/11/Factores-Ambientales-que-Afectan-a-la-Nutricion-Vegetal-Antonio-Casas.pdf

Cross, E., Villenueve, F., & Vicent, J. (1982). Recherche d'un indice de fermentation du cacao. Evolution des tanins et des phénols totaux de la feve. Cacao-Café, Thé Paris, XXVI(2), 109-114.

De la Torre, L., Navarrete, H., Muriel, P., Macía, M., & Balslev, H. (2008). Enciclopedia de las plantas útiles del Ecuador, 1.a ed. Quito, Ecuador: Aarhus.

Flores-Martínez, H., León-Campos, C., Estarrón-Espinosa, M., & Orozco-Ávila, I. (2016). Optimización del proceso de extracción de sustancias antioxidante a partir del orégano mexicano (L. graveolens HBK) utilizando la metodología de superficie de respuesta (MSR). Revista Mexicana de Ingeniería Química, 15(3), 773-785.

INIAP - Instituto Nacional de Investigaciones Agropecuarias. (2017). Laboratorio de servicio de análisis e investigación de alimentos del Instituto Nacional Autónomo de Investigaciones agropecuarias. Quito: INIAP.

Katsube, N., Iwashita, K., Tsushida, T., Yamaki, K., & Kobori, M. (2003). Induction of apoptosis in cancer cells by Bilberry (Vaccinium myrtillus) and the anthocyanins. Journal of agricultural and food chemistry, 51(1), 68–75. https://doi.org/10.1021/jf025781x

Koksal, O., Ozer, O., & Muzaden, M. (2010). Analysis of effective factors on information sources at Turkish Oregano farms. African Journal of Agriculture Research, 5(2), 142-149. https://doi.org/10.5897/AJAR09.598

Kostić, D., Mitić, A., Zarubica, A., Mitić, M., Veličković, J., & Randjelichić, S. (2011). Content of trace metal in medicinal plants and their extracts. Hemijska Industrija,, 65(2), 165-170. https://doi.org/10.2298/HEMIND101005075K

Mercado-Mercado, G., Carrillo, L., Wall-Medrano, A., López, J., & Álvarez-Parrilla, E. (2013). Compuestos polifenólicos y capacidad antioxidante de especies típicas consumidas en México. Nutrición Hospitalaria, 28(1), 36-46. http://dx.doi.org/10.3305/nh.2013.28.1.6298

Oracz, J., & Nebesny, E. (2016). Antioxidant Properties of Cocoa Beans (Teobroma cacao L.): Influence of Cultivar and Roasting Conditions. International Journal of Food Properties, 19(6), 1242-1258. https://doi.org/10.1080/10942912.2015.1071840

Re, R., Proteggente, N., Pannala, A. Y., & Rice-Evans. (1998). Antioxidant activity applying an impoved ABTS+ radical Cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. https://doi.org/10.1016/S0891-5849(98)00315-3

Shan, B., Cai, Y. Z., Sun, M., & Corke, H. (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. Journal of agricultural and food chemistry, 53(20), 7749–7759. https://doi.org/10.1021/jf051513y

Vallverdú-Queralt, A., Raquiero, J., Martínez-Huelamo, M., Rinaldi, J., Leal, L., & Lamuela-Raventos, R. (2014). A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry, 154(1), 299-307. https://doi.org/10.1016/j.foodchem.2013.12.106

Yen, G.-C., & Chen, H.-Y. (1995). Antioxidant activity of varius tea extracts in relation to their antimutagenicity. Journal Agriculture Food Chemistry, 43(1), 27-32. https://doi.org/10.1021/jf00049a007

Zagula, G., Fabisiak, A., Bajar, M., Czernicka,M., Saletnik, B., & Puchalski,C. (2016). Mineral components analysis of selected dryed hebrs. ECONTECHMOD: An International Quarterly Journal on Economics of Technology and Modelling Processes, 5(2), 127-132.

Zavala-Nigoa, J., Loarca-Piña, G., & García-García, T. (2010). Evaluación del contenido fenólico, capacidad antioxidante y actividad citotóxica sobre células caco-2 del extracto acuoso de orégano (Lippia graveolens KUNT). 2.º Congreso Nacional de Química Médica. Querétaro.

Zhishen, J., Mengcheng, T., & Jianming, W. (1999). The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radical. Food Chemisry, 64(4), 555-559. https://doi.org/10.1016/S0308-8146(98)00102-2

Similar Articles

You may also start an advanced similarity search for this article.