Chemical characterization of Lippia graveolensi Kunth and comparison to Origanum vulgare and Origanum laevigatum 'herrenhausen'

Salvador Lecona-Uribe; Guadalupe Loarca-Piña; Cynthia Arcila-Lozano; Keith R. Cadwallader

Chemical characterization of Lippia graveolensi Kunth and comparison to Origanum vulgare and Origanum laevigatum 'herrenhausen'

Salvador Lecona-Uribe, Guadalupe Loarca-Piña, Cynthia Arcila-Lozano, Keith R. Cadwallader

Food Science and Human Nutrition

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Abstract

Oregano includes several genera and species, the most common being European Origanum vulgare, and Mexican Lippia graveolens. The chemical composition of essential oils and aqueous extracts from Mexican oregano (Lippia graveolens Kunth), air-dried with or without exposure to sunlight, was determined. The main essential oil components were thymol (66%) and carvacrol (1.9%) and their precursors, p-cymene (10%) and y-terpinene (2.8%). Total polyphenol content of the aqueous extract of L. graveolens was 656 μg eq. EGCG/g dry leaves. Volatile composition was affected by sun-drying which lead to the formation of oxidized derivatives. Mexican oregano is a rich source of flavor and phenolic compounds.

Original language	English (US)
Title of host publication	Hispanic Foods Chemistry and Flavor
Editors	Michael Tunick, Elvira Gonzales Mejia
Pages	45-55
Number of pages	11
State	Published - 2007

Publication series

Name	ACS Symposium Series
Volume	946
ISSN (Print)	0097-6156

ASJC Scopus subject areas

General Chemistry
General Chemical Engineering

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Chemical characterization of Lippia graveolensi Kunth and comparison to Origanum vulgare and Origanum laevigatum 'herrenhausen'. / Lecona-Uribe, Salvador; Loarca-Piña, Guadalupe; Arcila-Lozano, Cynthia et al.
Hispanic Foods Chemistry and Flavor. ed. / Michael Tunick; Elvira Gonzales Mejia. 2007. p. 45-55 (ACS Symposium Series; Vol. 946).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

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abstract = "Oregano includes several genera and species, the most common being European Origanum vulgare, and Mexican Lippia graveolens. The chemical composition of essential oils and aqueous extracts from Mexican oregano (Lippia graveolens Kunth), air-dried with or without exposure to sunlight, was determined. The main essential oil components were thymol (66%) and carvacrol (1.9%) and their precursors, p-cymene (10%) and y-terpinene (2.8%). Total polyphenol content of the aqueous extract of L. graveolens was 656 μg eq. EGCG/g dry leaves. Volatile composition was affected by sun-drying which lead to the formation of oxidized derivatives. Mexican oregano is a rich source of flavor and phenolic compounds.",

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Chemical characterization of Lippia graveolensi Kunth and comparison to Origanum vulgare and Origanum laevigatum 'herrenhausen'

Abstract

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