ISPITIVANJE EKSTRAKATA ORIGANA DOBIJENIH RAZLIČITIM METODAMA

Abstract

Oregano is used in the production of specific aromatic cheeses, meat products and dough dishes, for the production of medicinal preparations, fragrant soaps, colognes and perfumes. Special interest in oregano in recent years is related to the results of a study of its biological activities, which indicate a wide range of antibacterial, fungicidal, antiviral and antioxidant properties. The subject of this paper is the examination of extracts of plant species of oregano (Origanum vulgare), with the aim of determining the method that is most popular for extracting this plant species and which gives the best yields of extracts. The content of extracted substances in each extract, the content of vitamin C as well as the content of organic acids were determined.