Essential Oils of Origanum compactum: Antibacterial and Antioxidant Bioproducts

Abstract

Antibiotic resistance and oxidative stress are currently real threats to public health. Essential oils derived from aromatic  plants are potential solutions to these health problems. In this context, the main objective of this study was to  investigate the antioxidant and antibacterial properties of Moroccan oregano (Origanum compactum) essential oils  (EOs). The EOs were extracted from the leaves and buds of the plant using the Clevenger apparatus. The oils obtained  were characterized by GC-MS analysis. The EOs were also screened for antioxidants using the DPPH and TAC assays.  Finally, the antibacterial activity of the EOs against some pathogenic microorganisms (Escherichia coli, Staphylococcus  aureus, and Bacillus subtilis) was determined using the disk diffusion method. The GC-MS chromatographic analysis of  the EOs derived from O. compactum (EOOC) revealed a high concentration of thymol and carvacrol as the predominant  compounds in EOOC. The evaluation of EOOC's ability to scavenge DPPH radicals demonstrated a significant inhibition  rate (IC50 = 0.235 mg/mL). Additionally, the measurement of total antioxidant capacity indicated the presence of a  substantial amount of antioxidants in the oil (422.17 ± 22.53 mg EAA/g of EO). The antibacterial results displayed a  higher efficacy of EOOC against the tested pathogenic bacteria, particularly S. aureus MIC = 0.751 µl/mL). From the  experimental results obtained, the EO of Moroccan Origanum compactum contained eco-friendly antimicrobials and antioxidants and can constitute a promising agent to combat the issues of resistance to conventional drugs and  ineffective drug usage.