Abstract:

Origanum genus includes 43 species and 18 hybrids. Sixteen species are endemic for Turkey. Due to the spicy fragrance, Origanum has been widely used in food products as flavoring agents. These species are well known for their essential oils which 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 then boiled in water. After filtration, water phase was partitioned with ethyl acetate and n-butanol sequentially. After removal of the solvent by rotary evaporator, the chromatographic methods were applied for ethyl acetate extract to isolate the bioactive compounds. 3,4-dihdroxy benzoic acid (protocatechuic acid) (1), 3,4-dihydroxy benzaldehyde (protocatechuic aldehyde) (2), 2-O-ß-D- glycopyronozyl-4,6-dihydroxyacetophenone (myrciaphenone) (3), caffeic acid (4), rosmarinic acid (5), lithospermic acid B (6) were isolated by chromatographic techniques (column chromatography, preparative HPLC) and spectroscopic methods (1D, 2D NMR, LC-TOF/MS) were used for elucidation of isolated compounds. All isolated natural products revealed the outstanding activities on antioxidant assays including DPPH• free radical scavenging, ABTS•+ radical cation scavenging, and reducing power (FRAP).

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