Natural diversity in phenolic components and antioxidant properties of oregano (Origanum vulgare L.) accessions, grown under the same conditions

• DOI: 10.1038/s41598-022-09742-4
• Publication Date: 2022-04-06T17:04:43Z
• Authors: Ghazaleh Jafari K...; Mohammad Reza Mor...; Hasan Mumivand; Zohreh Emami Bist...; Filippo Maggi; Abdolvahab Khademi
• Keywords: Origanum

Abstract Oregano ( Origanum vulgare L.) is a rich source of biologically active components such as phenolic compounds. Here, seven pot grown O. accessions belonging to three subspecies (subsp. virens , subsp. and gracile ) were investigated for their content in sixteen bioactive compounds well antioxidant capacities (DPPH • FRAP tests), total (TPC) flavonoid (TFC) order identify the most suitable ones on an industrial level. HPLC analyses showed that rosmarinic acid (659.6–1646.9 mg/100 g DW) was by far abundant constituent, followed luteolin (46.5–345.4 DW), chicoric (36.3–212.5 coumarin (65.7–193.9 quercetin (10.6–106.1 with variability concentration depending accession subspecies. The highest level TPC obtained from Ardabil ). There significant positive correlation between activity (r = 0.46). TFC significantly correlated 0.57) 0.73). Cluster (CA) principal component (PCA) classified different groups. Such natural variabilities phenolics provide possibility using elite plants nutraceutical pharmaceutical industries domestication highly antioxidative oregano.