Composition, antioxidant, antimicrobial and enzyme inhibition activities of two Origanum vulgare subspecies (subsp. vulgare and subsp. hirtum) essential oils

Essential oils (EOs) from Origanum vulgare subsp. vulgare (OVV) and O. vulgare subsp. hirtum (OVH) were evaluated for antioxidant activities (DPPH, ABTS, FRAP, CUPRAC, β-carotene/linoleic acid, phosphomolybdenum and metal chelating), antimicrobial and inhibitory properties against acetylcholinesterase, butrylcholinesterase, tyrosinase, α-amylase and α-glucosidase. Thymol and linalool were identified as major component in OVV and OVH essential oils, respectively. O. vulgare subsp. vulgare exhibited a strong free radical scavenging, reducing power, antimicrobial and acetylcholinesterase, butrylcholinesterase, α-amylase and α-glucosidase inhibitory activity. Interestingly, OVH possess a significant metal chelating and tyrosinase inhibitory activities. The EOs of both species exhibited moderate antibacterial and antifungal activities. The MIC values of the EOs ranged from 85.3 to 426.7. μg/mL. O. vulgare subsp. vulgare showed higher activity against Sarcina lutea with the lowest MIC (85.3. μg/mL), whereas OVH indicated strong activity for Candida albicans with MIC value of 85.3. μg/mL. The data suggest that the Origanum EOs could be used as valuable new natural agents with functional properties for food and pharmacology industries.