Summary This study reported the chemical composition, phenolic content, antioxidant and anti‐lipase activity of oregano and L ippia essential oils. The major compounds found in oregano essential oil were γ‐terpinene (32.10%), α‐terpinene (15.10%), p ‐cymene (8.00%) and thymol (8.00%). In L ippia essential oil, α‐limonene (76.80%) and 1,8‐cineole (4.95%) represented the major compounds. Oregano essential oil had higher phenolic content (12.47 mg gallic acid mL −1 ) and DPPH scavenging activity (IC 50 0.357 μg mL −1 ) than L ippia essential oil (7.94 mg gallic acid mL −1 and IC 50 0.400 μg mL −1 , respectively). Both essential oils had similar antioxidant indexes (about 1.2) determined by R ancimat. Moreover, oregano essential oil had also higher anti‐lipase activity (IC 50 5.09 and 7.26 μg mL −1 ). Higher phenolic content in the essential oils was related with higher scavenging and anti‐lipase activities. Oregano and L ippia essential oils could be used as natural antioxidants on food products.
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Quiroga et al. (2012) studied this question.
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