Phenolic compounds from Origanum vulgare and their antioxidant and antiviral activities

Food Chem. 2014;152:300-6. doi: 10.1016/j.foodchem.2013.11.153. Epub 2013 Dec 1.


In the present study, six new phenolic compounds (1-6) along with five known ones were isolated from the ethanol extract of the whole plants of Origanum vulgare. The structures of the new compounds were identified on the basis of extensive spectroscopic analyses (UV, IR, NMR, and HRESIMS) and acid hydrolysis. Twenty-one phenolic compounds isolated from O. vulgare in our previous and present studies were evaluated for their in vitro antioxidant activity using 2,2-diphenyl-1-picryhydrazyl (DPPH) radical-scavenging and ferric-reducing antioxidant power (FRAP) assays; twelve of them including two new compounds exhibited significant antioxidant activity comparable to that of ascorbic acid. In addition, the antiviral effects against respiratory syncytial virus (RSV), Coxsackie virus B3 (CVB3) and herpes simplex virus type 1 (HSV-1) were tested by cytopathic effect (CPE) reduction assay.

Keywords: Antioxidant; Antiviral; Lamiaceae; Origanum vulgare; Phenolic compounds.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / chemistry*
  • Antioxidants / isolation & purification
  • Antioxidants / pharmacology
  • Antiviral Agents / chemistry*
  • Antiviral Agents / isolation & purification
  • Antiviral Agents / pharmacology
  • Molecular Structure
  • Origanum / chemistry*
  • Phenols / chemistry*
  • Phenols / isolation & purification
  • Phenols / pharmacology
  • Plant Extracts / chemistry*
  • Plant Extracts / isolation & purification
  • Plant Extracts / pharmacology
  • Viruses / drug effects


  • Antioxidants
  • Antiviral Agents
  • Phenols
  • Plant Extracts