CHEMICAL CONSTITUENTS ISOLATED FROM ORİGANUM SOLYMICUM WITH ANTIOXIDANT ACTIVITITES

Abstract

Origanum genus includes 43 species and 18 hybrids. Sixteenspecies are endemic for Turkey. Due to the spicy fragrance, Origanum has been widely used infood products as flavoring agents. These species are well known for their essential oilswhich have been applied in food and cosmetic industries. Origanum Solymicum P.H. Davis was collected from Kemer,Antalya. The aerial part of plant materials were dried and powdered thenboiled in water. After filtration, water phase was partitioned with ethyl acetate and n-butanol sequentially. Afterremoval of the solvent by rotary evaporator, the chromatographic methods wereapplied for ethyl acetate extract to isolate the bioactive compounds.3,4-dihdroxy benzoic acid (protocatechuic acid) (1), 3,4-dihydroxy benzaldehyde (protocatechuicaldehyde) (2), 2-O-ß-D-glycopyronozyl-4,6-dihydroxyacetophenone(myrciaphenone) (3), caffeicacid (4), rosmarinic acid (5), lithospermic acid B (6) were isolated bychromatographic techniques (columnchromatography, preparative HPLC) and spectroscopic methods (1D, 2D NMR,LC-TOF/MS) were used for elucidation of isolated compounds. All isolatednatural products revealed the outstanding activities on antioxidant assaysincluding DPPH• free radical scavenging, ABTS•+ radicalcation scavenging, and reducing power (FRAP).