Oregano: The genera Origanum and Lippia (Medicinal and Aromatic Plants - Industrial Profiles, 25)

Oregano: The Genera Origanum and Lippia is an updated analysis of the technical knowledge and market information on the world's most commercially valuable spice. The book treats various aspects of practical significance for the crop's industrialization, such as optimizing germplasm selection and utilization, novel cultivation methods and product processing, blending and uses in different countries, along with other issues not included in previous reviews. Written by leading experts, every aspect of this plant genera is examined in detail. Information is provided on the structural dynamics of Origanum as well as analytical information on extraction, isolation and characterization. This helps the reader form a clear picture of the construction and operation of this specific genus. Extensively referenced, with a special guide to electronic data retrieval strategies, this volume is the definitive source of information for anyone interested in the research and application of Oregano across both academia and industry. ISBN-13: 978-0415369435 Cover 1 Front Matter 2 Oregano: The genera Origanum and Lippia 4 ISBN 9780415369435 4 Copyright 5 Dedication 6 Contents 8 Preface to the series 10 Acknowledgements 12 Contributors 13 Part 1: Introduction 16 Chapter 1: Profile of the multifaceted prince of the herbs 17 REFERENCE 22 Part 2: Botany 24 Chapter 2: Structural features of Origanum sp. 25 INTRODUCTION 25 STRUCTURE OF THE FUNDAMENTAL ORGANS 25 The leaf 25 Morphology of the leaf 25 Anatomy of the leaf 26 The epidermis 29 TYPICAL EPIDERMAL CELLS 29 STOMATA 32 TRICHOMES 36 Nonglandular hairs 37 Structure 37 Ontogeny 37 Glandular hairs 39 Types of glandular hairs 41 Capitate glandular hairs 41 The mesophyll 62 The stem 68 Anatomical and morphometric aspects 68 The root 70 Anatomical and morphometric aspects 70 SUMMARY AND CONCLUSIONS 72 REFERENCES 73 Part 3: Taxonomy and chemistry 80 Chapter 3: The taxonomy and chemistry of Origanum 81 “WHAT IS ORIGANUM?” 81 INFRAFAMILIAR CLASSIFICATION 81 INFRAGENERIC CLASSIFICATION 82 VOLATILE OILS 97 Volatile compounds in group A 97 Volatile compounds in group B 99 Volatile compounds in group C 103 Volatile compounds in the hybrids 104 Infraspecific variation of the essential oil yield and composition 105 GLYCOSIDICALLY BOUND VOLATILE COMPOUNDS 105 Diterpenoids and triterpenoids 106 Lipids and fatty acids 109 PHENOLS, PHENOLIC ACIDS, HYDROXYCINNAMIC ACIDS, AND QUINONES 109 FLAVONOIDS 110 Free flavonoids 110 Flavonoid glycosides 112 Anthocyanins 118 REFERENCES 118 Chapter 4: The Turkish Origanum species 123 INTRODUCTION 123 Trade of Origanum in Turkey 123 World trade of Oregano 125 Domestic uses of Oregano in Turkey 126 Biological activities of Turkish Oregano 126 Essential oils of Turkish Origanum taxa 127 Origanum onites 127 Kekik water 128 Origanum vulgare subsp. hirtum 129 Origanum minutiflorum 130 Origanum syriacum var. bevanii 130 Origanum majorana 131 Origanum acutidens and O. bilgeri 131 Origanum hypericifolium 132 Origanum sipyleum 132 Origanum × adanense and its parents 133 Origanum × dolichosiphon and it parents 133 Origanum × intercedens and its parents 134 p-Cymene-rich Origanum oils of Turkey 135 Origanum oils of Turkey rich in other monoterpenes 135 Origanum oils of Turkey rich in sesquiterpenes 136 Previous reports on the composition of Origanum oils of Turkey 136 CONCLUSIONS 136 ACKNOWLEDGEMENT 137 REFERENCES 137 Chapter 5: The chemistry of the genus Lippia (Verbenaceae) 141 INTRODUCTION 141 TERPENOIDS 141 PHENYL-PROPANOIDS 155 NAPHTOQUINOIDS 158 MISCELLANEOUS 158 CONCLUSION 158 REFERENCES 159 Part 4: Cultivation and breeding 164 Chapter 6: Cultivation of Oregano 167 INTRODUCTION 167 Morphology 167 Origanum majorana L. 168 Origanum vulgare 168 Wild oregano (wild marjoram, common oregano, Origanum vulgare) 169 Fertilisation, pest and insect control 169 Comparative methods of oregano cultivation 170 Studies related to oregano cultivation 172 REFERENCES 175 Chapter 7: Breeding of Oregano 177 INTRODUCTION 177 Inter- and infraspecific variation 177 Biosynthesis 180 BREEDING TARGETS 181 Ornamentals 181 Quality characteristics 182 Essential oil composition 182 Essential oil content 182 Leaf colour and density of non-essential oil producing trichomes 183 Agronomical Characters 183 Breeding methods 184 Breeding results: Oregano varieties 186 CONCLUSION 186 REFERENCES 187 Part 5: Pharmacology 190 Chapter 8: The biological/pharmacological activity of the Origanum Genus 191 INTRODUCTION 191 ANTIFUNGAL ACTIVITY 194 ANTIBACTERIAL ACTIVITY 199 ANTIOXIDANT ACTIVITY 204 ANALGESIC, ANTIINFLAMMATORY AND ANTISPASMODIC ACTIVITY 209 IMMUNOSTIMULANT, ANTIMUTAGENIC AND ANTICANCER ACTIVITY 210 INSECT-POLLINATING AND ANTIPARASITIC ACTIVITY 211 INSECTICIDAL, NEMATICIDAL AND MOLLUSCICIDAL ACTIVITY 213 TOXICITY 215 REFERENCES 215 Part 6: Uses of Oregano in the food industry 230 Chapter 9: Processing, effects and use of Oregano and marjoram in foodstuffs and in food preparation 231 INTRODUCTION 231 IS OREGANO A NUTRITIONALLY VALUABLE HERB? 232 OREGANO HAS EFFECTS ON PALATABILITY, FOOD INTAKE, FOOD AVERSIONS AND ALLERGY 232 Avoid oregano during pregnancy 232 Oregano can cause systemic allergic reactions 233 OREGANO HAS EFFECTIVE ANTIOXIDATIVE PROPERTIES 233 OREGANO CONTAINS ANTIMICROBIAL SUBSTANCES 234 THE FINNISH HERB STUDY 234 IS IT MICROBIOLOGICALLY SAFE TO USE OREGANO? 238 DRYING CONDITIONS DETERMINE THE SENSORY QUALITY OF DRIED PRODUCT 241 Drying at home 242 MARJORAM AND OREGANO ARE USED IN MANY FOODS 242 Oregano and marjoram are popular herbs among vegetarian dishes 242 Meat dishes 243 Fish and shellfish dishes 243 Pizzas and pasta dishes 243 Salad dressings 244 Terrines and pates 244 PRINCIPLES OF SEASONING WITH HERBS 244 REFERENCES 244 Part 7: Biotechnology 250 Chapter 10: The biotechnology of Oregano (Origanum sp. and Lippia sp.) 251 INTRODUCTION 251 Origanum sp. 251 Explant source 251 Explant disinfection 251 Culture media 252 Culture conditions 252 Morphogenesis in vitro 252 Callus induction and morphology 252 Organogenesis and micropropagation 253 Somatic embryogenesis 253 Use of bacteria for the prevention of hyperhydricity 253 In vitro secondary metabolite accumulation 255 Lippia sp. 255 CONCLUSION 255 REFERENCES 256 Part 8: Miscellaneous 258 Chapter 11: Bibliometric analysis of agricultural and biomedical bibliographic databases with regard to medicinal plants genera Origanum and Lippia in the period 1981–1998 259 INTRODUCTION 259 REVIEW OF LITERATURE 260 DATABASES AND SERVICES 262 AGRICOLA 263 AGRIS 263 CAB ABSTRACTS 263 FOOD SCIENCE AND TECHNOLOGY 263 EMBASE, BIOBASE 264 MEDLINE 264 DATA COMPILATION AND EXPERIMENTAL DATABASE CONSTRUCTION 265 Search syntax 265 Downloading 265 RESULTS OF ANALYSIS 268 ORIGANUM 270 LIPPIA 273 CHARACTERISTICS OF INDEXING 274 Document Title 1: Nutrient antioxidants in Oregano 275 Document Title 2: Independent effects of palatability and within-meal pauses on intake and appetite ratings in human volunteers 275 Document Title 3: Bactericidal activity of carvacrol towards the food-borne pathogen B. cereus 276 Document Title 4: Extraction of light filth from unground marjoram: collaborative study 276 Document Title 5: Autumn essential oils of greek Oregano 277 DISCUSSION 278 REFERENCES 280 ISBN-10:,0415369436 ISBN-10: 0415369436 "This volume is an updated and analytical review of the currently available technical knowledge and market information of the world's most valuable commercial space. Topics include global and regional distribution of the various species, their chemotaxonomy, ecophysiology, cultivation technology and breeding methods. Written by leading experts, every aspect of knowledge on these plant genera is covered with concise detail."--BOOK JACKET The scope of this volume is to offer an updated and analytic review on the currently available technical knowledge and market information of the world's commercially most valued spice - oregano.