Mexican Oregano (Lippia graveolens Kunth) as Source of Bioactive Compounds: A Review

Abstract

Lippia graveolens is a traditional crop and a rich source of bioactive compounds with various properties (e.g., antioxidant, anti-inflammatory, antifungal, UV defense, anti-glycemic, and cytotoxicity) that is primarily cultivated for essential oil recovery. The isolated bioactive compounds could be useful as additives in the functional food, nutraceuticals, cosmetics, and pharmaceutical industries. Carvacrol, thymol, β-caryophyllene, and p-cymene are terpene compounds contained in oregano essential oil (OEO); flavonoids such as quercetin O-hexoside, pinocembrin, and galangin are flavonoids found in oregano extracts. Furthermore, thermoresistant compounds that remain in the plant matrix following a thermal process can be priced in terms of the circular economy. By using better and more selective extraction conditions, the bioactive compounds present in Mexican oregano can be studied as potential inhibitors of COVID-19. Also, research on extraction technologies should continue to ensure a higher quality of bioactive compounds while preventing an undesired chemical shift (e.g., hydrolysis). The oregano fractions can be used in the food, health, and agricultural industries.

Facing Resistant Bacteria with Plant Essential Oils: Reviewing the Oregano Case

“…and between 24.82 and 24.95 mm in Pseudomonas fragi . On the other hand, Bautista-Hernández et al [ 67 ] reviewed the antibacterial action of L. berlandieri applied as vapor against E. coli , finding an MIC of 4 μg/mL. All the revised studies showed the antibacterial activity of plant compounds expressing MIC, MBC, or agar diffusion.…”

Comparison of Chemical Composition, Physicochemical Parameters, and Antioxidant and Antibacterial Activity of the Essential Oil of Cultivated and Wild Mexican Oregano Poliomintha longiflora Gray

“…The potential utility of the bioactive compounds present in oregano essential oil extends to the food industry, i.e., as an additive in functional foods, flavoring or nutraceuticals, as well as the agronomic industry, in perfumery and in pharmaceuticals. Recently, it has been studied as a potential inhibitor of COVID-19 [ 10 , 11 ].…”

“…Worldwide, Mexico is the second largest producer of oregano, mainly with the species L. graveolens Kunth, L. berlandieri Schauer, and recently, P. longiflora Gray [ 8 , 10 , 23 ], but due to the fact that most of the commercially exploited species are of wild origin and depend on the rainy season for their harvest, as well as being also affected by increasing climatic changes such as long dry seasons [ 5 , 23 ], neither the supply of oregano nor the quality of its essential oil is ensured. Moreover, the natural recovery of this resource is not guaranteed.…”

“…The production of cultivated oregano would generate changes in the composition of the essential oil with respect to wild oregano but would stabilize supply. Therefore, it is necessary to evaluate the yield and quality of the essential oil of cultivated oregano [ 24 ] if it is to be used meet the increasing demand for bioactive compounds from its essential oil [ 10 ].…”

Impacto del manejo in situ-ex situ del orégano mexicano ( Lippia origanoides Kunth) en el noroeste de Yucatán

“…Lippia origanoides se ha utilizado para distintos propósitos, principalmente como saborizante (Salazar et al , 2016 y como planta medicinal (Roys 1931, Linares & Bye 1989, Lewis 1990, Hopkings 2011. La especie es considerada como una fuente importante de compuestos bioactivos (Bautista-Hernández et al 2021). Debido a estas propiedades, la cosecha y comercialización del orégano se ha desarrollado a lo largo de su área de distribución (Soto et al 2007).…”