Antioxidant, anti-inflammatory potential and chemical constituents of Origanum dubium Boiss., growing wild in Cyprus

Figures & data

Figure 1. Structures of substances isolated from the extracts of O. dubium.

Table 1. Total phenolic and flavonoid, content of O. dubium extracts.

Extract	Total phenolic content (mg GA g^−1)	Flavonoid content (mg RU g^−1)
A	230.96 ± 4.29	18.61 ± 0.29
B	650.79 ± 7.06	56.44 ± 0.63
C	730.66 ± 6.82	70.15 ± 0.40

Results are represented as mean values ±SD from three experiments. A: Dichloromethane extract; B: Methanol extract; C: Methanol–water (5:1) extract.

Table 2. Interaction % with 1,1-diphenyl-2-picrylhydrazyl (DPPH) at 0.1 mM, Inhibition of lipid peroxidation at 100 mM and % Inhibitory effect on soybean lipoxygenase of O. dubium extracts and metabolites.

Samples	RA% 20 μl at 20/60 min	AAPH % 10 μl	LOX % 10 μl
A	57 (20 min)/83	8	48
3	3/4	no	no
6	92 (immediately)/100	71	24
7	8/8	38	no
13	14/15	no	26
15	24/25	89	no
16	26/27	no	no
17	1 (20 min)/39 (60 min)	9	30
18	9/9	16	no
B	91 (5 min)/100	no	30
C	88 (5 min)/100	61	22
1	no	3	no
2	0 (20 min)/43(60 min)	29	no
4	No/no	44	no
8	15/16	31	no
9	29/30	37	no
10	63/65	77	1
11	16/15	100	100
19	37/38	13	no
20	36/38	16	no

A: Dichloromethane extract; B: Methanol extract; C: Methanol–water (5:1) extract.