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
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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.
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