Abstract
This study presents the effects of ozone treatment on microbial status and contents of selected bioactive compounds in marjoram plants. Origanum majorana L. is a widely used plant which in the course of production is affected by microbial infections. One of the ways to reduce microbial load involves application of a strong oxidant, such as ozone. In order to determine the effects of ozonation, a number of analyses were carried out including microbiological tests (aerobic colony count, yeast and mould count, and mesophilic lactic acid bacteria count) and chemical tests assessing total antioxidant potential, total polyphenols, and volatile fraction composition. Ultimately, the findings showed considerable (6-log) reduction in microbial load, with unchanged composition of headspace volatile compounds. Furthermore, the raw material obtained presented elevated the contents of the selected bioactive compounds. It was shown that the most beneficial effects are achieved when ozone treatment is applied at a rate of 1 ppm for a duration of 10 min.
Highlights
Marjoram is a medicinal plant, and it is used as a seasoning [1]
The use of gaseous ozone in the fumigation process applied to marjoram plants resulted in increased antioxidant potential of the raw material (Figure 1A,B)
Origanum majorana L. in the course of production is subject to microbial infections
Summary
Marjoram is a medicinal plant, and it is used as a seasoning [1]. It is most widely known in the form of crushed, grey and green herbal flakes with a unique scent. Majorana hortensis) is classified in the mint family (Lamiaceae) and is native to the Mediterranean Region, North Africa, and Western India, where the plants may achieve up to one metre in height. It is grown in many countries in Asia, North Africa, and Europe, mainly in India [2]. It is widespread in the temperate regions of the Himalayas from
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