Identification and Quantification of Phenolic Compounds from Mexican Oregano (<i>Lippia graveolens</i> HBK) Hydroethanolic Extracts and Evaluation of Its Antioxidant Capacity
María del Carmen Cortés-Chitala,
Héctor Flores-Martínez,
Ignacio Orozco-Ávila,
Carolina León-Campos,
Ángela Suárez-Jacobo,
Mirna Estarrón-Espinosa,
Irma López-Muraira
Affiliations
María del Carmen Cortés-Chitala
TecNM/ITTlajomulco. Km. 10 Carretera Tlajomulco-San Miguel Cuyutlán, Tlajomulco de Zúñiga 45640, Jalisco, Mexico
Héctor Flores-Martínez
TecNM/ITTlajomulco. Km. 10 Carretera Tlajomulco-San Miguel Cuyutlán, Tlajomulco de Zúñiga 45640, Jalisco, Mexico
Ignacio Orozco-Ávila
Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Camino Arenero 1227, el Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
Carolina León-Campos
TecNM/ITTlajomulco. Km. 10 Carretera Tlajomulco-San Miguel Cuyutlán, Tlajomulco de Zúñiga 45640, Jalisco, Mexico
Ángela Suárez-Jacobo
Biotecnología Industrial. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Camino Arenero 1227, el Bajío del Arenal, 45019 Zapopan, Jalisco, Mexico
Mirna Estarrón-Espinosa
Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C. Camino Arenero 1227, el Bajío del Arenal, Zapopan 45019, Jalisco, Mexico
Irma López-Muraira
TecNM/ITTlajomulco. Km. 10 Carretera Tlajomulco-San Miguel Cuyutlán, Tlajomulco de Zúñiga 45640, Jalisco, Mexico
Plants have been used for thousands of years for various purposes because they have a wide variety of activities with biological significance. Mexican oregano is an aromatic plant of great importance to Mexico and north of Jalisco state as a spice with important economic value. Chromatographic identification and quantification of phenolic compounds and evaluation of their antioxidant activity were important tools to obtain a better characterization of this spice. Phytochemical analysis indicated the presence of flavonoids, triterpenes, saponins, quinones and tannins, the latter at high concentrations. Through chromatographic assays of Mexican oregano extracts, 62 compounds were identified, the major ones being quantified as: taxifolin, apigenin 7-O-glucoside, phlorizin, eriodictyol, quercetin, naringenin, hispidulin, pinocembrin, galangin and genkwanin (compound for the first time reported for this species). The results can be useful as a precedent to establish the bases of new quality characterization parameters and they have also suggested that Mexican oregano contains a wide variety of compounds with untapped importance for the development of new high value-added products.