Abstract
In the search of new alternatives for weed control, spices appear as an option with great potential. They are rich in bioactive natural products and edible, which might minimize toxicity hazard. Marjoram (Origanum majorana L.) is an aromatic herb that has been widely employed as a seasoning herb in Mediterranean countries. Although marjoram boasts a plethora of therapeutic properties (painkiller, antibiotic, treatment for intestinal disorders, etc.), the potential for its extracts for weed control is still to be more thoroughly explored. In order to determine their phytotoxic potential, marjoram leaves were subjected to different bioguided extraction processes, using water, ethyl acetate, acetone or methanol. The most active extract (acetone) was sequentially fractionated to identify its most active compounds. This fractionation led to the isolation and identification of 25 compounds that were classified as monoterpenes, diterpenes or flavonoids. Among them, a new compound named majoradiol and several compounds are described in marjoram for the first time. The phytotoxicity of the major compounds to etiolated wheat coleoptiles was compared against that of the commercial herbicide (Logran®), with similar or higher activity in some cases. These results confirm the extraordinary potential of the extracts from this edible plant to develop safer and more environmentally friendly herbicides.
Highlights
Marjoram (Origanum majorana L.) is an aromatic herb that has been grown in several Mediterranean countries since ancient times and whose use became popular during the Middle Ages both as a medicinal plant and a seasoning ingredient [1]
As previously mentioned, even though it is well known that marjoram possesses a wide variety of biological activities, little attention has been paid to its potential as a source of phytotoxic extracts that could be used as an alternative to pesticides for weed control
Even though it is well known that marjoram possesses a wide variety of biological activities, little attention has been paid to its potential as a source of phytotoxic extracts that could be used as an alternative to pesticides for weed control
Summary
Marjoram (Origanum majorana L.) is an aromatic herb that has been grown in several Mediterranean countries since ancient times and whose use became popular during the Middle Ages (around the 16th century) both as a medicinal plant and a seasoning ingredient [1]. Because of its interesting properties, it is presently used in ethnopharmacology in Morocco and Turkey for the treatment of digestive disorders, bug bites or as a disinfectant, among other therapeutic uses [2,3]. The extracts from this edible plant are well known for their prominent and varied biological activities. Apart from their rich aromas and flavours, which determine their culinary value, many other properties, such as anti-anxiety, anticonvulsant, antidiabetic, anti-gout, anti-mutagenic, antiulcer, antibacterial, antifungal, anti-protozoal, insecticidal and ovicidal, have been described [4]. Phenolic-rich extracts, characterized by their antioxidant properties, have been obtained [10]
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