This study aimed to characterize the in vitro antioxidant and antibacterial properties of oregano (Origanum vulgare) essential oil, as well as its chemical composition. To our best knowledge, there are few studies on oregano grown in the arid Andes region, but none on the metabolites produced and their bioactivity. This work identified fifty metabolites by Gas Chromatography–Mass Spectrometry (GC-MS)—monoterpene hydrocarbons, oxygenated monoterpenes, phenolic monoterpenes, sesquiterpene hydrocarbons, and oxygenated sesquiterpenes—present in the essential oil of oregano collected in the Atacama Desert. The main components of essential oregano oil were thymol (15.9%), Z-sabinene hydrate (13.4%), γ-terpinene (10.6%), p-cymene (8.6%), linalyl acetate (7.2%), sabinene (6.5%), and carvacrol methyl ether (5.6%). The antibacterial tests showed that the pathogenic bacteria Staphylococcus aureus and Salmonella enterica and the phytopathogenic bacteria Erwinia rhapontici and Xanthomonas campestris were the most susceptible to oregano oil, with the lowest concentrations of oil necessary to inhibit their bacterial growth. Moreover, oregano oil showed antibacterial activity against bacteria associated with food poisoning. In conclusion, O. vulgare from the arid Andean region possesses an important antibacterial activity with a high potential in the food industry and agriculture.

中文翻译：

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智利干旱安第斯地区的牛至属植物精油的抗氧化和抗菌能力及其GC-MS表征

这项研究旨在表征牛至（Origanum vulgare）精油的体外抗氧化和抗菌性能，以及其化学成分。据我们所知，在干旱的安第斯山脉地区对牛至的研究很少，但对产生的代谢物及其生物活性的研究却很少。这项工作通过气相色谱-质谱法（GC-MS）鉴定了五十种代谢物-单萜碳氢化合物，氧化单萜，酚单萜，倍半萜碳氢化合物和氧化倍半萜-存在于阿塔卡马沙漠采集的牛至的精油中。牛至精油的主要成分是百里香酚（15.9％），水合Z- sa香烯（13.4％），γ-萜品烯（10.6％），p-异丙苯（8.6％），乙酸芳樟酯（7.2％），sa烯（6.5％）和香芹酚甲基醚（5.6％）。抗菌测试表明，致病性金黄色葡萄球菌和肠炎沙门氏菌以及致病性细菌大黄欧文氏菌和油菜黄单胞菌对牛至油最敏感，其抑制细菌生长所需的油浓度最低。此外，牛至油对与食物中毒有关的细菌显示出抗菌活性。总之，来自干旱的安第斯山脉地区的普通小麦具有重要的抗菌活性，在食品工业和农业中具有很高的潜力。