2013
DOI: 10.1002/jsfa.6089
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Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil

Abstract: O. vulgare extracts and essential oil from Portuguese origin are strong candidates to replace synthetic chemicals used by the industry.

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Cited by 261 publications
(162 citation statements)
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References 39 publications
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“…quantification methods (Ghasemi Pirbalouti et al, 2013;Guedes et al, 2004;Petrakis et al, 2005;Radusiene et al, 2005;Southwell & Bourke, 2001;Teixeira et al, 2013).…”
Section: Chemical Compositionsmentioning
confidence: 99%
“…quantification methods (Ghasemi Pirbalouti et al, 2013;Guedes et al, 2004;Petrakis et al, 2005;Radusiene et al, 2005;Southwell & Bourke, 2001;Teixeira et al, 2013).…”
Section: Chemical Compositionsmentioning
confidence: 99%
“…However, morphological and physiological characteristics are also affected by altitude [29] and seasonal variation [30]. The depth of soils in Chelgerd region increased with increasing altitude and the content of many of components of essential oil was increased [9,13,27,[31][32][33].…”
Section: Resultsmentioning
confidence: 99%
“…According Teixeira et al, (2013) the extracts and essential oil of O. vulgare have significant potential to be used as an alternative to synthetic chemicals in the food industry where the oxidation and microbial contamination are problems. The authors have investigated the antibacterial activity of extracts and essential oil of oregano to various pathogenic bacteria causing food spoilage.…”
Section: Resultsmentioning
confidence: 99%