Oregano Extract 5% Polyphenols

The dried aerial parts of Origanum vulgare, the Mediterranean oregano used worldwide as a culinary herb, are extracted with ethanol to give this oregano extract, which is a polar phenolic extract and not an essential oil. The concentrate is dried and milled to a light brown, 80 mesh powder that dissolves in water.

The powder fits capsules, tablets, drink powders and seasoning-type blends that need a defined herb extract without the pungency of the oil. The powder suits capsules, tablets, instant herbal drinks and dry seasoning blends, and a single grade keeps ordering and testing simple across repeat lots.

SKU: BOT-STX-0200 Category: Standardized Extracts Tags: Ethanol Extracted, Gummies & Chews, Leaf & Herb, Oregano, Polyphenols, Seasonings & Sauces, Standardized Extracts

Polyphenol Standardization & Grades

The aerial parts of Origanum vulgare L. are rich in two chemical fractions: the essential oil, dominated by carvacrol and thymol, and a polar phenolic fraction with rosmarinic acid, caffeic acid derivatives, flavonoid glycosides and phenolic glycosides. An ethanol-extracted powder keeps the phenolic fraction and loses most of the volatile oil on drying. Standardizing to total polyphenols gives buyers a figure for that polar fraction as a group.

A single 5% level means each lot is judged against one target and one method. A modest polyphenol figure suits an herb in which much of the extractable mass is made of sugars, minerals and polar plant matter, and it avoids implying a concentrated phenolic ingredient. The same herb is also supplied as a 10:1 ratio extract without a marker figure, the Oregano Extract Powder, and as a milled herb, Oregano Powder.

The number is a group total. It should not be read as a figure for rosmarinic acid, carvacrol or any single compound, and carvacrol and thymol, being volatile, are not part of the specification.

The aerial part is the herb used. Oregano is cut at the start of flowering, when the leaves are full and the flower bracts carry most of the aromatic material, and the herb is dried and rubbed before extraction. Stems add fiber and little phenolic content, so a lot with a high proportion of stem shows a lower polyphenol share and a paler extract.

Polyphenol Analysis & Purity Risks

The Folin-Ciocalteu method is a redox assay. Phenols reduce the reagent under alkaline conditions, a blue color forms, and the absorbance is read against a reference phenolic, most often gallic acid. The result is a group total. It responds to any reducing substance, including ascorbic acid, reducing sugars and some amino acids, so it overstates phenolics when those compounds are present in the extract.

For identity, the chromatographic fingerprint is used. A genuine oregano extract shows rosmarinic acid as a leading phenolic, with luteolin and apigenin glycosides and the caffeic acid derivatives typical of the Lamiaceae, and this pattern separates it from extracts of other herbs sold under the name oregano.

The botanical risk is the name. Oregano is a common name that covers several unrelated plants: Mexican oregano (Lippia graveolens, a verbena-family plant), Cuban oregano (Plectranthus amboinicus) and Spanish thyme share the label, and each has different chemistry. Within Origanum, several species and subspecies appear in trade, including the Greek Origanum vulgare subsp. hirtum and Turkish Origanum onites. The stated species and the aerial part are part of the identity.

A second risk is adulteration of dried oregano with leaves of olive, myrtle, sumac or other plants, which has been reported for the culinary herb. An extract made from such a mixture would show foreign peaks in the fingerprint, which is the practical control.

Harvest and drying matter. Herb cut at full flowering and dried at low temperature retains more of the phenolic fraction than herb dried hot or stored damp. The extract made from poorly handled herb is darker and less aromatic.

Sample preparation affects the reading. The extract is dissolved in a defined solvent and diluted into the working range. The Folin reaction time and alkaline medium are held constant, since small changes shift the blue color. A calibration curve is run with every batch of samples, and a blank is prepared from the same solvent to correct for background color.

Typical Specifications

Specification Item	Product Information
Latin Name	Origanum vulgare
Plant Part	Leaf & Herb
Processing	Ethanol Extraction
Compound Class	Polyphenols
Common Name	Oregano, Wild Marjoram
Ingredient Type	Standardized Extract
Marker Compound(s)	Total Polyphenols
Primary Grade	5% Polyphenols (UV, Folin-Ciocalteu)
Appearance	Light Brown powder
Solubility / Dispersibility	Water Soluble
Quality Parameters
Moisture (LOD)	≤5.0%
Total Ash	≤5.0%
Particle Size	80 mesh
Heavy Metals	Lead ≤2 ppm · Arsenic ≤1 ppm · Cadmium ≤1 ppm · Mercury ≤0.1 ppm
Microbiology	TPC ≤1,000 cfu/g · Yeast & Mold ≤100 cfu/g · E. coli Negative · Salmonella Negative/25 g
Shelf Life	24 months in unopened original packaging, cool and dry storage

Applications by Grade

5% Grade in Herbal Capsule Fills

The 5% grade of oregano extract fits two-piece capsules at a moderate fill weight. The powder is mildly hygroscopic and tacky, so a flow agent and a dry filling room keep fill weights consistent, and a plain shell shows the light brown fill.

5% Grade in Savory Seasoning Blends

Savory seasoning and soup-style dry blends carry the 5% grade for a mild herbal background without the heat of the oil. The extract is much finer than rubbed oregano, so it is premixed with salt or a carrier before the main charge to avoid specks.

5% Grade in Instant Herbal Teas

Instant tea powders use the 5% grade at gram level. It dissolves to a clear amber solution with a soft, herbal and slightly bitter taste that pairs with lemon, mint or thyme flavors, and the dissolved rosmarinic acid gives a gentle astringency.

5% Grade in Gummy and Chew Bases

Gummies and chews take the 5% grade dissolved into the syrup before depositing. The phenolics are sensitive to long heat and high pH. The extract is added late and the mass is kept slightly acidic to hold the amber color of the finished piece.

5% Grade in Protein and Nutrition Powders

Nutrition powders carry the 5% grade as a plant-derived phenolic component. Phenolics bind to proteins and darken in alkaline bases. The finished powder should be checked for color and solubility after storage, and a neutral to mildly acidic base is preferred.

Technical & Quality Considerations

Oregano extract is a light brown powder with a soft herbal, slightly resinous and mildly bitter character. It lacks the sharp carvacrol and thymol note of the essential oil.

Caking and darkening follow when the powder is exposed to damp air. Airborne herb dust irritates the nose, so closed charging and local extraction keep the filling area clean.

A short accelerated stability run in the intended pack shows early whether color, flow and clarity hold across the shelf life.

A quick check at receipt is useful. A light brown, fine powder with a soft herbal and resinous note is expected for oregano extract. A strong thymol-like smell suggests that essential oil has been added, and a dark caramel shade points to heat damage. Both are visible before any assay result arrives.

Packaging & Commercial Supply

Essencefield supports product evaluation, formulation trials, commercial orders, and ongoing ingredient supply. Packaging, storage, and shipping arrangements are determined by product characteristics, order quantity, stability requirements, and destination-market needs.

Supply Item	General Information
Sample	Available upon request for formulation, testing, and supplier evaluation
Order Quantities	100 g · 1 kg · 5 kg · 25 kg · 100 kg · 500 kg · Bulk
Sample Lead Time	Typically 5–7 days after sample confirmation
Production Lead Time	Typically 15–30 days after order and specification confirmation
Packaging	Suitable protective inner packaging with bags, cartons, drums, or other appropriate outer packaging
Storage	Store in tightly sealed, suitable protective packaging in a cool, dry environment. Protect from moisture, heat, and direct sunlight. Specific storage conditions follow the approved product specification.
Documentation	COA · Product Specification · TDS · SDS · Applicable declarations (as applicable)

Final order quantities, lead times, packaging, documentation, and shipping arrangements are confirmed according to the selected product and commercial requirements.