Essential oil composition of Origanum majorana and Origanum vulgare ssp. hirtum growing in India

Raina, Archana P.; Negi, K. S.

doi:10.1007/s10600-012-0133-4

Cited by 37 publications

(26 citation statements)

References 10 publications

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“…The major components of O. majorana oil were terpinen‐4‐ol (26.10%), cis ‐sabinene hydrate (14.95%), γ‐terpinene (12.38%), α‐terpinene (7.03%), trans ‐sabinene hydrate (5.95%), sabinene (5.47%), α‐terpineol (3.61%), limonene (3.38%), p ‐cymene (3.25%), α‐terpinolene (2.90%), linalyl acetate (2.53%) and β‐caryophellene (2.09%). Raina and Negi () reported that p ‐cymene and γ‐terpinene are precursors of phenolic components in O. majorana. Cis ‐Sabinene hydrate is a compound of intense, spicy “marjoramy” aroma, whereas trans ‐sabinene hydrate has no typical “marjoramy” properties.…”

Section: Resultssupporting

confidence: 93%

Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils

Abdelaziz

Morsy

2014

Journal of Food Processing and Preservation

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The effects of clove (Syzygium aromaticum) and marjoram (Origanum majorana L.) essential oils on color stability, lipid oxidation, sensorial properties and microbiological quality of beef burger prepared with sunflower oil during frozen storage at −18C for 3 months were investigated. The burger was formulated with clove and marjoram essential oils at 250 and 500 mg/kg. Patties formulated with marjoram essential oil showed significantly lower pH values, aerobic plate counts and psychrotrophic counts. Results indicated that marjoram and clove essential oils had a powerful antioxidant activity. Since, malondialdehyde content did not exceed 0.5 mg/kg patty after 3 months of frozen storage. No significant variations in taste and odor scores between control samples and those formulated with clove oil or marjoram oil at 250 mg/kg over different months of frozen storage were noticed. The investigated essential oils had a protective effect on color properties of the burger samples.

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Section: Resultssupporting

confidence: 93%

Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils

Abdelaziz

Morsy

2014

Journal of Food Processing and Preservation

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“…Statistical analysis of the results obtained showed that the sonication applied in the experimental systems did not have any significant effect on the levels of the main components identified. The oil composition of marjoram grooving in India showed terpinen-4-ol (31.15%), cis -sabinene hydrate (15.76%), sabinene (6.91%), cymene < para -> (6.83%), trans -sabinene hydrate (3.86%), and terpineol < alpha -> (3.71%) as the main constituents [20].…”

Section: Resultsmentioning

confidence: 99%

Effects of Ultrasound Technique on the Composition of Different Essential Oils

Kowalski

Gagoś

Kowalska

et al. 2019

Journal of Analytical Methods in Chemistry

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The objective of the experiment was to investigate the stability of the composition of selected essential oils in the model systems containing methanol and hexane solutions which were treated with ultrasound. Solutions of the oils, with a concentration of 90 mg/ml, were subjected to the effect of ultrasounds with a frequency of 20 kHz and an output power of 200 W for periods of 2 min and 10 min at 50% and 80% power. The experiment has shown no significant effect on the composition of the essential oils resulting from the applied parameters of the process in the tested model systems. The study indicates that the sonication parameters adopted in the experiment can be applied in the case of analogous systems containing essential oils in their composition.

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“…Majorana hortensis Moench). Origanum herb, reported the presence of a large number of constituents in different parts of the plant, especially terpenoids (Raina and Negi, 2012), phenols (Nakatani, 2000) and flavonoids as major constituents due to its aromatic nature and other chemical constituents like steroids (Leung and Foster, 1996), fatty acids and vitamins (Janicsák et al 1999) as a minor component. Origanum majorana leaves are also a vital medicinal herb in modern medicine primarily for extraction of Origanum, one of its main phytochemicals.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of molluscicidal, miracicidal and cercaricidal activities of crude aqueous extracts of Origanum majorana, Ziziphus spina-christi and Salvia fruticosa on Schistosoma mansoni and Schistosoma haematobium

El-Nour¹

2021

Egypt. J. of Aquatic Biolo. and Fish.

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Schistosomiasis has been classified as a category II disease after malaria in importance as a targeted tropical disease. Praziquantel (PZQ) which is the chemotherapeutic agent of choice against adult worms, already faces drawback of drug resistance in some Schistosoma isolates. Therefore, searching for new alternative drugs has been the intention of many researchers. In the current study, the effect of different doses 6.25, 12.5, 25. 50. 100 and 200 mg/ml of Origanum majorana, Ziziphus spina-christi, and Salvia fruticosa extracts on the snails Bulinus truncatus of the S. haematobium and Biomphalaria alexandrina of the Schistosoma mansoni as well as on the free-living stages miracidia, in addition, the cercariae for both Egyptian species of schistosomes were studied. The results declared that Origanum majorana, Ziziphus spina-christi showed efficacy against snails (molluscicidal), miracidia (miracicidal), and cercariae (cercaricidal) for both Egyptian species of schistosomes in the in vitro, while Salvia fruticosa was less effective than the previous ones.

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Essential oil composition of Origanum majorana and Origanum vulgare ssp. hirtum growing in India

Cited by 37 publications

References 10 publications

Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils

Keeping Quality of Frozen Beef Patties by Marjoram and Clove Essential Oils

Effects of Ultrasound Technique on the Composition of Different Essential Oils

Evaluation of molluscicidal, miracicidal and cercaricidal activities of crude aqueous extracts of Origanum majorana, Ziziphus spina-christi and Salvia fruticosa on Schistosoma mansoni and Schistosoma haematobium

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