Antioxidant properties and composition of Majorana syriaca extractsMajorana syriaca is an important food-flavouring ingredient in the Middle Eastern culture known commonly as Za'atar. The components of the plant were extracted in a Soxhlet apparatus sequentially with solvents of increasing polarity, specifically with petroleum ether (P), diethyl ether (D), ethyl acetate (EAc), and ethanol (E). The activity of the extracts to scavenge the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH . ) followed the order D . E . EAc . P. Moreover, the antioxidant activity in corn oil at concentrations of 200, 500 and 1000 ppm was monitored through peroxide value and conjugated hydroperoxide measurements and revealed that D and E extracts resulted in the highest protection followed by EAc and P extracts. Increasing the concentration from 200 to 500 ppm depressed peroxide formation, while a further increase had no effect. The main components of the P extract according to GS-MS analysis were thymol (42.89%) and carvacrol (42.75%). The remaining extracts comprise flavonoids and phenolic acids that provide the antiradical and antioxidant activity.

The antimicrobial and antioxidant effect of Majorana syriaca extract, obtained by ethyl acetate, to Yellowfin tuna was examined. The extract was added to refined corn oil at different concentrations (0-3900 ppm). Minced tuna was mixed with corn oil containing the extract (tuna ⁄ oil: 3 ⁄ 1 w ⁄ w); the mixture was packed aerobically and stored at 0°C. Microbial growth and lipid oxidation were determined periodically. Majorana syriaca extract delayed the microbial growth (total viable count, Pseudomonas sp. and lactic acid bacteria) as compared with pure minced tuna, with an increasing effect as concentration increased. Oxidation was monitored through measurement of peroxide value and thiobarbituric acid-reactive substances. Both tests showed inhibition of tuna oxidation as the concentration of the extract increased. The results of the study show the potential of M. syriaca extract in extending the shelf life of tuna fish.

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This study evaluates the antioxidant effectiveness of a natural extract obtained from Majorana syriaca in fried and baked foods. Majorana syriaca was extracted with ethyl acetate (yield 129 g kg )1 , dry basis) and the extract was added to refined corn oil at a concentration of 500 ppm. The oil was used in deep frying of potato chips at 185°C and in making baked cookies. Potato chips and cookies were further subjected to accelerated oxidation at 70°C. The protection of the frying oil was moderate as indicated by the polar content and conjugated dienes (CD) measurements, however, a remarkable improvement of the oxidative stability of the fried chips was observed through the decrease of peroxide value (PV) and CD by 59-72% and 51-79%, respectively, compared to samples with no additive. Also, the PV and CD of cookies decreased by 79% and 72%, respectively.

Fast-food consumption has increased in the past few decades. The main objective of this study was to examine the prevalence and characteristics of fast-food consumption among Jordanian university students. A cross-sectional survey recruited 900 students. The results indicate that the majority of students had 2 or more fast-food meals per week. Those who were male, non-Jordanian, and between 20 and 22 years of age showed significant high fast-food consumption. With the presence of a high prevalence of fast-food consumption and associated factors shown in this study, there is a need to encourage healthy eating habits and to inform students about the negative aspects of fast-food consumption.