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Antioxidant and Antimicrobial Activities of Marjoram (Origanum majorana L.) Essential Oil
| Content Provider | Semantic Scholar |
|---|---|
| Author | Badee, A. Z. M. Moawad, Robiel Kamel ElNoketi, M. M. Gouda, Mahmoud M. |
| Copyright Year | 2013 |
| Abstract | Marjoram essential oil (MEO) was analyzed by gas chromatography coupled with mass spectrometry (GC/MS),the analysis revealed that, the major components were γ-terpinene (23.20%), α-terpinene (19.71%) and terpinen-4-ol (12.64%), followed by α-terpinolene (6.76%),sabinene hydrate (6.56%), p-cymene (5.81%), αphellandrene (5.43%) and Limonene (5.40%),they constituted 85.51% of total essential oil, indicating that Egyptian marjoram oil belonged to terpinen-4-ol /sabinene-hydrate chemotype.GC/MS studies also indicated that,the oil was dominated by monoterpene-hydrocarbons (75.79%), followed by oxygenatedmonoterpenes (21.50%) andSesquiterpene-hydrocarbons (2.34%). Results of total phenolic content (TPC) revealed that MEO is a rich source of polyphenols which are known natural antioxidants. MEO also exhibited strong antioxidant activities as shown by the consistently high values of DPPH free radical-scavenging inhibition(83.6 %) andβcarotene / linoleic acid system inhibition (76.2 %), at 400μg / mL oil concentration. Antioxidant effectiveness was further confirmed on the essential oil using automatic determination of the oxidative stability for sunflower oil (Rancimat). MEO was found to be very effective in stabilizing sunflower oil in comparison with BHT, the stability of the oil was increased with the increasing in essential oil concentration.On the basis of the results obtained, marjoram essential oil could be used as a potential source of natural antioxidant with possible applications in food systems. In antimicrobial investigation with the agar disc diffusion assay, all the microorganisms tested were susceptible to the action of marjoram essential oil, with a range of inhibition zone diameter values from 13 to 34 mm/sample. Candida albicans was the most sensitive strain tested to the MEO with the strongest inhibition zone (34 mm). While, Aspergillus flavus was the most resistance strain tested, with the lowest inhibition zone (13 mm). Minimum inhibitory concentrations (MIC) for Candida albicans was determined as 32 μL/ ml MEO, in comparison to 98 μL/mL with commercial Amphotericin B (antifungal agent), According to the results, the studied essential oil potentially might be used as a natural preservative ingredient in food industry. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.aensiweb.com/old/jasr/jasr/2013/1193-1201.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
