Marjoram Essential Oil Research Articles

Vapor-Phase Essential Oils as Antifungal Agents against Penicillium olsonii Causing Postharvest Cherry Tomato Rot.

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from P. olsonii. Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method. Thyme, wild thyme, savory, oregano, and marjoram completely inhibited fungal growth over 14 days. Thyme EO, at a minimum inhibitory concentration (MIC) of 250 μL/L, fully inhibited all strains, while oregano, wild thyme, and savory were effective at 500 μL/L. Marjoram EO showed weaker activity. The lowest IC90 values, ranging from 35.72 to 162.72 μL/L, were estimated for thyme and oregano. In cherry tomatoes, oregano EO completely halted P. olsonii growth at 250 μL/L; thyme was effective for seven days; wild thyme and savory for two days. Thyme EO prevented P. olsonii spore germination at 500 μL/L for seven days, though germination occurred at half that concentration. The IC90 values varied between 256.2 and 138.7 μL/L depending on the strain. The vapor phase of EOs at 125 μL/L influenced the sensory characteristics of cherry tomatoes; however, for thyme and oregano, this effect was not negative due to their culinary association with tomato flavor. The selected EOs could be used to control and prevent postharvest fruit losses, but further research is needed to optimize their application.

Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using marjoram and geranium essential oils

The use of essential oils (EO) has attracted interest in the food industry because of their wide range of beneficial properties. In this study, a new functional yogurt was developed using 2 EO, marjoram and geranium, at 3 different concentrations (0.2%, 0.4%, and 0.6% vol/vol). The physicochemical properties, including syneresis, viscosity, pH, and chemical composition; bioactivities, including antioxidant activity, anticancer and antibacterial effects, total phenolic content (TPC), and total flavonoid content (TFC); and sensory characteristics of the developed yogurt were evaluated. The findings indicated that the yogurts fortified with 0.6% marjoram or geranium exhibited higher viscosity and lower syneresis compared with other treatments. The yogurt supplemented with 0.6% marjoram displayed significant antibacterial activity against Listeria monocytogenes, Staphylococcus aureus, Salmonella typhimurium, and Escherichia coli. In addition, the yogurt enriched with geranium and marjoram oils at a concentration of 0.6% had notably significant (P < 0.05) higher TFC levels compared with the control sample and other concentrations. In the same context, in terms of TPC, yogurt supplemented with 0.6% marjoram displayed significantly (P < 0.05) elevated levels in comparison to the other samples tested. Yogurt enriched with marjoram oil exhibited noteworthy antioxidant activity, followed by geranium oil, compared with the control samples. The yogurt supplemented with 0.6% marjoram demonstrated strong radical scavenging activity, and the yogurt fortified with 0.6% geranium showed higher anticancer activity against HepG2 human liver carcinoma cells and oxidative stress enzyme activities. Among the various concentrations of EO tested, the yogurts fortified with 0.6% marjoram or geranium EO exhibited the most favorable outcomes, followed by 0.4% marjoram or geranium. To summarize, geranium and marjoram EO can be used as a potential nutritious ingredient and as a natural preservative for milk and related products.

Determination of chemical compositions of rosemary and sweet marjoram essential oils and their blends and their antifungal potential against potato rubbery rot disease agent Geotrichum candidum

AbstractIn this study, the chemical compositions of rosemary (Rosmarinus officinalis Spenn.) and sweet marjoram (Origanum majorana L.) essential oils, both individually and in various blend ratios, were investigated by using Gas Chromatography-Mass Spectrometry. Their antifungal activities were also determined against the potato rubbery rot disease agent, Geotrichum candidum, under in vitro and in vivo conditions. Camphor (20.69%) and terpinen-4-ol (35.13%) were determined as primary constituents in rosemary and sweet marjoram essential oils, respectively. Sweet marjoram and rosemary essential oils completely inhibited mycelial growth of G. candidum at 55.0 and 65.0 µL/Petri concentrations, respectively. Essential oils at these concentrations were found as fungicidal. Notably, a synergistic fungicidal antifungal effects were also observed in essential oil blends. Blend of sweet marjoram and rosemary essential oil in a 3:1 ratio (O75R25) significantly enhanced antifungal activity at the relatively lower concentration (45.0 µL/Petri). Microscopic observations revealed structural deformations in exposed hyphae, including cytoplasmic coagulation and vacuolization. Essential oil blend (O75R25), sweet marjoram and rosemary essential oils completely inhibited the disease lesion caused by G. candidum on potato tubers at concentrations of 100.0, 125.0, and 150.0 µL/L air, respectively. These findings emphasized that essential oil blends of rosemary and sweet marjoram have synergistic antifungal potential and can be used as effective biofungicides against plant fungal diseases.

Synergistic antioxidant and antibacterial effects of a Zn-ascorbate metal-organic framework loaded with marjoram essential oil.

Antimicrobial resistance (AMR) has become an immense threat to public health leading to an urgent need for development of new technologies to tackle such a challenge. Plant-based drugs, specifically essential oils (EOs) and plant extracts, have shown significant potential as effective green antimicrobial agents. However, they suffer from high volatility and low thermal stability resulting in their inefficient utilization in commercial settings. Among the various nanoencapsulation technologies reported, metal-organic frameworks (MOFs) have been recently investigated as potential nanocarriers of EOs in attempt to enhance their stability. Herein, we report the utilization of Zn-ascorbate MOF for the encapsulation of marjoram essential oil (MEO) with synergistic antioxidant and antibacterial activities. The prepared composite was thoroughly characterized via a number of techniques and its antibacterial performance was investigated against various strains of Gram-negative and Gram-positive bacteria. The results demonstrated that the antioxidant activity originated from the ascorbic acid ligand (l-Asc), while the antibacterial activity originated from Zn2+ ions as well as encapsulated MEO.

Effect of Lemon Basil and Marjoram Essential Oils on Shelf Life of Refrigerated Chicken Minced Meat.

Effect of Lemon Basil and Marjoram Essential Oils on Shelf Life of Refrigerated Chicken Minced Meat.

Response of Fresh-Cut Iceberg Lettuce to Fumigation with Botanical Essential Oils

Abstract The study was conducted on iceberg lettuce ‘Ice Wave F1’. The effect of prestorage treatment with seven essential oils (EOs) of rosemary, peppermint, basil, thyme, marjoram, lemon, and oregano on the quality of cut lettuce was evaluated. The lettuce was fumigated with EOs for two hours in airtight containers. Two concentrations of EOs were used: 16.7 μL·L−1 and 33.3 μL·L−1. Fumigation with rosemary and thyme EOs lowered the browning of fresh-cut iceberg lettuce and thus the deterioration of its appearance during six days of storage. Lettuce fumigated with thyme EO scored relatively high in sensory quality and consumer acceptability. Lettuce fumigated with rosemary EO was characterized by high intensity of aroma and herbal flavor, significantly lowering its sensory rating. Marjoram EO at a dose of 16.7 μL·L−1 resulted in the fastest browning of lettuce cut surface and relatively reduced the market value during storage. Other EOs had no significant effect on the quality of cut lettuce during shelf life. It was also found that fumigation did not change bacteria, fungi, and mold populations on fresh-cut iceberg lettuce during short-term storage. The results obtained in the study showed that fumigation with thyme oil at a concentration of 33.3 μL·L−1 is most recommended for use in the storage of fresh-cut iceberg lettuce, but implementing these results into practice requires further research.

Inhalation of Origanum majorana L. essential oil while working reduces perceived stress and anxiety levels of nurses in a COVID-19 intensive care unit: a randomized controlled trial.

Nurses caring for patients with coronavirus disease 2019 (COVID-19) experience higher psychosocial distress than other healthcare workers, and this can adversely affect the quality of patient care. There is evidence that inhalation of essential oil from marjoram (Origanum majorana L.) has calming effects, suggesting this intervention may help to reduce the stress and anxiety of nurses working in a COVID-19 intensive care unit (ICU). This study aimed to investigate the effect of inhalation of marjoram essential oil at work on the stress and anxiety levels of nurses in a COVID-19 ICU. Nurses (n = 57) working in a single COVID-19 ICU were randomly assigned to inhale 3% marjoram essential oil (marjoram group, n = 29) or almond oil (control group, n = 28) for 2 h while at work. Mean arterial pressure (MAP), heart rate, state anxiety score, and score on a visual analog scale for anxiety (VAS-anxiety) and stress (VAS-stress) were measured before and after the intervention. The two groups had similar baseline variables. MAP did not have within-group or between-group differences. Heart rate increased significantly in the marjoram group after the intervention (p = 0.031), but it remained within the normal range and the increase was not clinically meaningful. There was no significant between-group difference in the state-anxiety or VAS-anxiety score after the intervention, but the marjoram group had a significantly lower state-anxiety (p = 0.001) and VAS-anxiety (p = 0.037) score at posttest vs. pretest. The VAS-stress score was significantly lower in the marjoram group at the posttest vs. the pretest (p = 0.026). Nurses caring for patients in a COVID-19 ICU experience significant stress, and strategies are needed to address this important issue. Inhalation of 3% marjoram essential oil while caring for patients in a COVID-19 ICU may be a simple and effective intervention that reduces perceived stress and anxiety in nurses.Clinical Trial Registration: https://cris.nih.go.kr/, KCT0007543.

Origanum majorana Essential Oil Ameliorated the Behavioral, Biochemical, Physiological and Performance Perturbations Induced by Aflatoxin B1 in Growing Rabbits

Abstract The current study assessed the benefits of marjoram essential oil (MEO) in reducing the aflatoxin B1 (AFB1) toxicity in growing rabbits. Forty-eight rabbits, aged 4 weeks, were randomly assigned to four groups (4 replications of 3 rabbits/replicate) as follows: BD group (control); AFB1 group (supplemented with AFB1 0.3 mg/kg diet); MEO-supplemented group (1 g MEO/kg diet); AFB1 + MEO group (AFB1 0.3 mg/kg diet + 1 g MEO/kg diet). AFB1 exposure resulted in reduction of rabbit growth and total protein and albumin content in serum; increased liver function related enzymes (ALP, ALT and AST); induced oxidative stress displayed by lower level of antioxidant enzymes (CAT and GSH), increased biomarkers of DNA and lipid oxidative damage with significant upregulation of the tumor suppressor protein interferon-γ, interleukin 1β, tumor necrosis factor-α and heat shock protein-70 when compared to the control (P&lt;0.05). Moreover, exposure to AFB1 increased the bioaccumulation of AFB1 residues in rabbit liver. Supplementation of MEO in the AFB1-exposed rabbits alleviated all of its negative effects. In conclusion, dietary addition of 1 g MEO could effectively ameliorate the adverse impacts of AFB1 on rabbit growth; enhanced their antioxidants and reduced oxidative stress and inflammatory response indicators, as well as the AFB1 residues in liver.

Essential oils prolonged the cut carnation longevity by limiting the xylem blockage and enhancing the physiological and biochemical levels.

Postharvest characteristics, such as vase life and antimicrobial preservation of commercial cut flowers are some of the major determinants of their market value worldwide. Extending vase life while restricting microbial proliferation in cut flowers is an important challenge faced by floricultural researchers. This study evaluates the preservative efficiency of different essential oils used as additive solutions in prolonging the longevity of carnation cv. Madam Collette cut flowers and restricting microbial growth in them. Cut carnations were treated with four essential oils: geranium, thyme, marjoram, and anise at concentrations of 0, 25, 50, and 75 mg/L. While treatment with all the essential oils prolonged the longevity of the cut flowers, thyme and marjoram oils were most effective at concentrations of 50 mg/L each. The vase life of thyme-treated and marjoram-treated carnations almost doubled to 18.5 days and 18.25 days, respectively, as compared to untreated flowers. Treatment with essential oils also led to an increase in water uptake by the cut flowers enhancing their relative water content (RWC). It also restricted the sharp decline of chlorophyll and total carbohydrates content of the flowers during their vase life period. Morphological features of the stem bases of treated and untreated carnations were analyzed using scanning electron microscopy (SEM). The stem ends of geranium and anise-treated carnations showed less bacterial growth than untreated flowers and no apparent xylem blockage was observed even after nine days of treatment. Furthermore, the presence of essential oils also reduced lipid peroxidation and free radical generation as observed by malondialdehyde (MDA) and H2O2 quantification, respectively. It also led to increased production of total phenols leading to enhanced membrane stability. The use of thyme and marjoram essential oils as antimicrobial preservatives and green antioxidants appears to have promising applications in both the industrial and scientific sectors.

Microencapsulation of marjoram essential oil as a food additive using sodium alginate and whey protein isolate

Encapsulation techniques are generally used to preserve the volatile compounds of essential oils. This study aimed to evaluate the influence of process variables on the microencapsulation of marjoram essential oil (MEO) (Origanum majorana L.) by ionic gelation. The effect of sodium alginate concentration (0.5–2 g/100 mL), emulsifier concentration (0.5–2 g/100 mL whey protein isolate (WPI)), and cationic bath concentration (0.05–0.3 mol/L CaCl2) on the emulsions and beads properties were investigated, according to a rotatable central composite design. MEO chemical composition and antimicrobial activity were assessed. Emulsions were characterized for droplet size and viscosity, while the particles were analyzed for encapsulation efficiency, size and circularity, and morphology. High concentrations of alginate and WPI intensified the porous structure of the beads, reducing droplet mean diameter and encapsulation efficiency. High alginate concentrations also increased emulsion viscosity, affecting positively beads' circularity. The intermediate concentration of sodium alginate (1.25 g/100 mL), WPI (1.25 g/100 mL), and CaCl2 (0.175 mol/L) were selected as the most appropriate conditions to produce beads with satisfactory circularity and high encapsulation efficiency.

Antimicrobial activity of marjoram and thyme essential oils in poultry meatballs

The aim of the study was to evaluate the possibility of using essential oils from marjoram and thyme to inhibit the growth of microorganisms in poultry meatballs. In the first stage, the values of minimum inhibitory concentrations (MIC) against 10 pathogenic bacteria were determined by serial two-fold dilution method. In the next stage, tests of the level of acceptance of smell and taste by the evaluation committee were carried out and the total number of microorganisms and the number of psychrotrophic microorganisms were determined in chicken fillet meatballs produced with the addition of essential oils of marjoram and thyme in the amount ensuring concentrations of: 0.1 mg/g, 0.5 mg/g and 1 mg/g. The control sample consisted of meatballs without the addition of essential oils. Microbiological tests were carried out on the day of making the meatballs and on the 3rd and 6th day of storage at +4°C. In the study of sensory characteristics, it was found that with the increase in the concentration of essential oil the acceptance of the smell and taste of meatballs significantly decreased. The studies of minimum inhibitory concentrations have shown that essential oils of marjoram and thyme have an inhibitory effect on the growth of microorganisms, and their effectiveness depends on the concentration of the essential oil and the type of bacteria. The highest effectiveness of marjoram essential oil was shown in inhibiting the growth of Klebsiella pneumoniae and Salmonella Enteritidis, for which the MIC value was 0.625 mg/ml. The strongest inhibitory effect of thyme essential oil was found against the following bacteria: Klebsiella pneumoniae and Salmonella Typhimurium, for which the MIC value was 0.039 mg/ml. The research showed that the addition of essential oils significantly reduced the total number of microorganisms in the meatballs. Statistically, a lower total number of microorganisms than in the meatballs without the addition of essential oils was found after 6 days of storage of the balls with the addition of oils at a concentration of 1 mg/g. Essential oils from marjoram and thyme have an inhibitory effect on the growth of microorganisms in poultry meatballs, and their effect depends on the type of oil and the concentration used. However, the use of essential oils in high concentration results in the lack of acceptance of the smell and taste.

Biomass, Essential Oil Yield, and Composition of Marjoram as Influenced by Interactions of Different Agronomic Practices under Controlled Conditions

Origanum marjorana L. has been valued for centuries for its flavoring attributes and therapeutic properties. The growing demand for its various applications necessitates optimizing agronomic practices for its production. A glasshouse pot trial was conducted to identify optimum agronomic practices for increased herbage and oil yield, as well as oil quality. The effects of varying air temperature regimes (low, medium, and high levels), irrigation (low, medium, and high levels), nitrogen fertilizer application (N = 100, 150, and 200 kg/ha), and soil type (sandy loam, sandy clay loam, and loamy sand) on the productivity of marjoram plants were investigated. The results showed an increase in plant growth and herbage yield as well as chlorophyll content under conditions of high air temperature, low irrigation, and moderate to high nitrogen level applied to sandy loam soil, with an increase in oil yield with loamy sand soil. The major compounds observed in marjoram essential oil were terpinene-4-ol (22.63-36.72%) and (Z)-β-terpineol (6.85-16.60%), in which terpinene-4-ol was not found to be within the International Organization for Standardization (ISO) limits of acceptability while (Z)-β- terpineol had no reference limits available. A promising performance of marjoram cultivation under high regimes of air temperature (16.7 to 36.6 °C), nitrogen fertilization (200 kg ha-1 N), and low irrigation (up to 60% soil water depletion from field capacity) on sandy loam soils was demonstrated for improved crop productivity.

SELECTED PLANT ESSENTIAL OILS OF THE LAMIACEEAE AND APIACEAE FAMILY AS THE ANTIFUNGAL AGENTS IN THE VAPOUR PHASE AGAINST RHIZOPUS STOLONIFER AND RHIZOPUS ORYZAE ISOLATED FROM MOULDING BREADS

Species of the Rhizopus genus are often involved in the moulding of bread and bakery products. Essential oils (EOs) are a suitable alternative to extend the shelf life of food. This research was focused on testing the effect of selected EOs on the growth of Rhizopus species. Tested strains were isolated from mouldy breads. The antifungal activity of EOs against R. stolonifer and R. oryzae strains was determined by micro-atmospheric method (625 μL EO/L air) during 7 days of cultivation. Eight EOs, thyme, red thyme, savory, caraway, marjoram, wild thyme, and oregano 100% inhibited the growth of all strains. Basil, sage, and anise EOs only partially inhibited the growth of strains. Subsequently, the minimum inhibitory doses were determined using micro-atmospheric method. Minimal inhibition doses were 250 μL/L for thyme and red thyme EO, 250 and 500 μL/L for savory EO, 250 and 500 μL/L for oregano EO, 500 and ˃500 μL/L for wild thyme EO, ˃500 μL/L for caraway and marjoram EOs. Strains of the genus Rhizopus reacted differently to the presence of EOs. Thyme and red thyme were evaluated as the most effective EOs in this study.

Evaluation of the Antimicrobial Activity of Four Plant Essential Oils against Some Food and Phytopathogens Isolated from Processed Meat Products in Egypt.

Synthetic preservatives are widely utilized by the food industry to inhibit the microbial contamination and increase food safety and shelf life. The excessive utilization of synthetic preservatives can have a negative impact on human health and the environment. There is a great interest to find out natural substances as possible food-preservatives. The consumers’ preference for food products with natural ingredients prompted food manufacturers to utilize natural-based preservatives in their production. It is worth noting that plant essential oils (EOs) among the natural-based substances have been efficiently used as antimicrobial agents against phyto- and food pathogens. The current study was conducted to evaluate the microbial contamination of three industrial meat products from five governorates in Egypt, identify the predominant bacterial and fungal isolates and determine the antimicrobial efficacy of some EOs (thyme, fennel, anise and marjoram) against the most predominant microbial isolates. A sensory test was also performed to estimate the customer preferences for specific organoleptic aspects of meat products after EOs treatment. Results showed that there is a promising antimicrobial activity of all studied EOs against some microbial isolates in a dose-dependent manner. In particular, thyme EO showed the highest significant antibacterial activity against P. fluorescence and E. coli. Whereas the marjoram EO showed the highest activity against P. aeruginosa. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on the organoleptic properties with respect to control. As overall, the obtained results of the current research are promising and proved feasibility of employing plant EOs as possible preservatives for processed meat products.

Effect of mung bean protein isolate/pullulan films containing marjoram (Origanum majorana L.) essential oil on chemical and microbial properties of minced beef meat

In this study, the effect of marjoram essential oil (MEO) on the mechanical, barrier, antioxidant and antimicrobial properties of mung bean protein isolate (MPI)/pullulan (PU) composite films and its influence on the quality of minced beef meat during 14 days storage at 4 °C was studied. The Fourier transform infrared (FT-IR) spectroscopy, X-ray diffraction (XRD) and scanning electron microscopy (SEM) results confirmed the compatibility between components. Also, depend on the different ratios of combination of MEO and MPI/PU, tensile strength (TS) and elongation at break (EAB) were varied. The results showed that an increase in the level of the MPI led to a significant increment in TS and water-proof properties of the composite films. Also, with addition of MEO, the EAB of the antimicrobial blend-films was decreased, while TS and water-proof properties were increased. In addition, enrichment of the films with MEO led to a considerable positive effect on DPPH radical scavenging and antibacterial activity against pathogenic bacteria (Staphylococcus aureus and Escherichia coli). Based on the bacterial and chemical analyses of the minced meat samples, MEO-incorporation in MPI/PU films enhanced oxidative stability of minced beef samples, and also showed effective antimicrobial activity against all of the tested bacteria.

Development of Polyvinyl Alcohol/Kaolin Sponges Stimulated by Marjoram as Hemostatic, Antibacterial, and Antioxidant Dressings for Wound Healing Promotion.

The predominant impediments to cutaneous wound regeneration are hemorrhage and bacterial infections that lead to extensive inflammation with lethal impact. We thus developed a series of composite sponges based on polyvinyl alcohol (PVA) inspired by marjoram essential oil and kaolin (PVA/marjoram/kaolin), adopting a freeze–thaw method to treat irregular wounds by thwarting lethal bleeding and microbial infections. Microstructure analyses manifested three-dimensional interconnected porous structures for PVA/marjoram/kaolin. Additionally, upon increasing marjoram and kaolin concentrations, the pore diameters of the sponges significantly increased, recording a maximum of 34 ± 5.8 µm for PVA-M0.5-K0.1. Moreover, the porosity and degradation properties of PVA/marjoram/kaolin sponges were markedly enhanced compared with the PVA sponge with high swelling capacity. Furthermore, the PVA/marjoram/kaolin sponges exerted exceptional antibacterial performance against Escherichia coli and Bacillus cereus, along with remarkable antioxidant properties. Moreover, PVA/marjoram/kaolin sponges demonstrated significant thrombogenicity, developing high thrombus mass and hemocompatibility, in addition to their remarkable safety toward fibroblast cells. Notably, this is the first study to our knowledge investigating the effectiveness of marjoram in a polymeric carrier for prospective functioning as a wound dressing. Collectively, the findings suggest the prospective usage of the PVA-M0.5-K0.1 sponge in wound healing for hemorrhage and bacterial infection control.

Heat-denatured and alcalase-hydrolyzed protein films/coatings containing marjoram essential oil and thyme extract

In this study, heat-denatured and alcalase-hydrolyzed whey and soy protein films/coatings containing marjoram essential oil (MEO) and thyme extract (TE) were investigated comparatively in terms of physicochemical and functional properties. Heat-denaturated high protein solutions produced self-standing, smooth, transparent and viscoelastic films in the presence of glycerol. Enzymatic hydrolysis provided transparency, elasticity and extensibility to the films of low protein solutions. The addition of MEO and TE triggered hardness and brittleness especially in hydrolyzed high protein films and remarkably changed film color, thickness and viscosity possibly affecting surface adherence of films. Heat denatured films exhibited higher water vapor permeability (WVP) than alcalase-hydrolyzed ones. The lowest hardness was obtained in hydrolyzed low protein films with considerable adhesiveness. Hydrolyzed protein solutions coated to cheese provided better protection against moisture loss and MEO added films caused elevated hardening of cheese. MEO and TE incorporated in film matrices were seemed to suppress mycelial growth and sporulation of Aspergillus niger. This study presented valuable new findings on functional protein films produced by enzymatic hydrolysis as an alternative to heat treatment.

Feed Utilization and Lactational Performance of Damascus Goats Fed a Diet Supplemented with Marjoram or Basil Essential Oils

Feed Utilization and Lactational Performance of Damascus Goats Fed a Diet Supplemented with Marjoram or Basil Essential Oils

Optimization of the Essential Oil Extraction Process from Dong Van Marjoram (E. winitiana var. dongvanensis Phuong.) by Using Microwave Assisted Hydrodistillation, and the Bioactivities of the Oil Against Some Cancer Cell Lines and Bacteria

This study reports on the optimization of a microwave-assisted distillation process to obtain Dong Van marjoram essential oil, and the determination of its composition, content of constituents, and cytotoxic and antimicrobial activities. Using the response surface method (RSM), the optimal essential oil distillation conditions were determined as material size 0.74 (cm), water to material ratio 4.14:1 (mL/g), microwave power 302.4 (W), and distillation time 2.1 hours. At optimal conditions, the mass of Dong Van marjoram essential oil obtained was 0.887 ± 0.007 g, corresponding to a content of 0.6% essential oil in the material. GC-MS and GC-FID methods showed that the main chemical constituents of Dong Van marjoram essential oils obtained were rosefuran epoxide (44.9%), caryophyllene (10.8%), germacrene D (2.6%), and α-humulene (1.3%). The essential oil exhibited moderate inhibition against both tested cancer cell lines, with IC50 values of 23.9 µg/mL (for PC3) and 56.2 µg/mL (for A549). However, the oil exhibited strong effectiveness against three bacterial strains, Escherichia coli, Bacillus subtilis, and Staphylococcus aureus, and a yeast strain, Saccharomyces cerevisiae, with minimal inhibitory concentration (MIC) values ranged from 50 to 100 µg/mL.

Effect of marjoram oil on the quality and shelf life of meat

Essential oils can improve shelf life of meat due to its antimicrobial and antioxidant action. This study aimed to clarify the effect of marjoram essential oil (MEO) at different concentrations (0.5%, 1% & 1.5%) on meat fillet (250 gm each) which divided into four groups one untreated group (control) and three treated groups with MEO. All samples are examined for sensory properties and keeping quality criteria (pH, TVN &TBA) during cold storage at 40C for 15 days. The obtained results significantly showed lowering values (P<0.05) for sensory and chemical assessment than untreated (control) one. In addition MEO treated samples with 1.5% concentration had the greatest impact which revealed that mean values of PH,TVN(mg%) and TBA(mg /kg) at the end of the trial where 6.19,18.64 and 0.81 &6.43,19.9 and 0.89 for samples treated with 1% marjoram oil concentration and6.48 , 20.68 and 0.93 for samples treated with 0.5% marjoram oil concentration. Therefore, marjoram oil with special reference to 1.5% concentration could be used as an alternative option to synthetic chemical substances to improve sensory and chemical properties as well as extending shelf life of meat fillet during cold storage.