Marjoram Oil Research Articles

Effect of alpha tocopherol and moringa leaf extract on volatile oil and certain chemical components of marjoram grown under salinity stress

Effect of alpha tocopherol and moringa leaf extract on volatile oil and certain chemical components of marjoram grown under salinity stress

Exploring the Efficacy of Four Essential Oils as Potential Insecticides against Thrips flavus

Plant essential oils are important alternatives in green integrated pest management. This study examined the chemical composition, bioactivity, and control efficacy of four Lamiaceae essential oils (EOs) against Thrips flavus Schrank in laboratory conditions with the goal of exploiting plant-derived insecticides to control Thrips flavus. The four EOs tested were marjoram oil (Origanum majorana L.), clary sage oil (Salvia sclarea L.), perilla leaf oil (Perilla frutescens (L.) Britt.), and spearmint oil (Mentha spicata L.). All these EOs exhibited a certain degree of insecticidal activity against Thrips flavus. The median lethal concentration (LC50) was determined after treatment by the leaf-dipping method in laboratory bioassays, and its values were 0.41 mg/mL for marjoram oil, 0.42 mg/mL for clary sage oil, 0.43 mg/mL for perilla leaf oil, and 0.54 mg/mL for spearmint oil. In the pot experiment, the number of dead insects was recorded at 1, 3, and 7 days post-application, and the control efficacy of EOs against Thrips flavus was calculated. The concentration of 900.00 g a.i.·hm−2 of spearmint oil was 100% lethal against Thrips flavus after treating potted plants for seven days. The Y-tube olfactometer method was used to test for the attraction or repellent response of EOs against Thrips flavus. The spearmint oil significantly attracted female adults in the olfactory test. Furthermore, gas chromatography–mass spectrometry (GC–MS) was used to examine the chemical composition of the EOs. Linalool (24.52%), isopropyl myristate (28.74%), (+)-limonene (32.44%), and (+)-carvone (70.3%) were their primary ingredients. The findings suggest that all four EOs are highly effective against Thrips flavus and may be a possible alternative in the management of Thrips flavus, especially when considering reducing the use of synthetic pesticides.

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.

Efficacy of mosquito repellent finishes on polyester fabrics using four essential oils against the vector of the West Nile virus, Culex pipiens (Diptera: Culicidae)

One of the most common ways to prevent mosquito bites is to use treated textiles, which can be used to repel mosquitoes in the form of nets, clothing, uniforms, and other items. Four eco-friendly essential oils: lemongrass (Cymbopogon citratus), eucalyptus (Eucalyptus camaldulensis), clove (Dianthus caryophyllus), and marjoram (Origanum vulgare), were evaluated and used to finish polyester fabrics (PE) to give them a pleasant odor and antibacterial properties, as well as mosquito repellent as medical textiles. A low-temperature drying process and thermal stabilization technique were used to bond the polyester to the fragrance-containing compounds. The effect of essential oil finishes on polyester textile properties has been studied using various techniques such as mechanical measurements, contact angle, ultraviolet tests, infrared spectroscopy, Fourier transform infrared spectroscopy, scanning electron microscopy, GC-MS analysis, etc. Scanning electron microscopy showed the physical adsorption of oil on PE surfaces and the penetration of oil droplets between PE fibers. The ability of polyester textiles treated with essential oils of lemongrass, eucalyptus, clove, and marjoram to kill Staphylococcus aureus, Escherichia coli, Candida albicans, and Aspergillus niger was also tested. Polyester fabrics treated with clove showed the strongest antibacterial effect, surpassing that of eucalyptus oil. 12 essential oils were screened to determine their superiority in repelling mosquitoes at a concentration of 1% through the CDC bottle and WHO cone tests. Cymbopogon citratus (LT50 = 60.03 min) oil was the most effective against Cx. pipiens, followed by Eucalyptus camaldulensis (LT50 = 61.65 min) and Dianthus caryophyllus (LT50 = 64.73 min) with CDC tests. It was found that finishing PE with clove and eucalyptus oils provided 76 and 68% protection from Culex pipiens mosquitoes, even after 6 cycles of washing. This approach is innovative because it meets the goal of having antibacterial, mosquito-repellent, and pleasant-smelling fabrics as requirements for economically viable medical textiles. There is an urgent need to engineer textiles, with or without insecticides, to effectively repel mosquitoes. Our data showed the efficiency of polyester fabric treated with clove and eucalyptus oils in repelling mosquitoes after 6 washings.

Effect of drying system, layer thickness and drying temperature on the drying parameters, product quality, energy consumption and cost of the marjoram leaves

The main aim of this work is to study the main factors affecting the quality of the dried product and the energy requirements through optimizing these factors. To achieve that different drying systems (solar, hybrid solar and oven dryings), layers thickness (1, 2 and 3 cm) and drying temperatures (50, 60 and 70 °C) were used. The obtained results indicated that, the accumulated weight loss of marjoram leaves ranged from 73.22 to 76.9%, for all treatments under study. The moisture content of marjoram leaves ranged from 273.39 to 333.17, 258.02 to 333.04 and 269.38 to 324.90% d.b. for hybrid solar, oven and solar drying systems, respectively. The highest value of the drying rate of marjoram leaves (223.73 gwater kg−1 h−1) was obtained when the marjoram dried by oven drying system at 70 °C at 1 cm layer thickness. The highest values of the basil and marjoram oil content (2.91%) was obtained when the marjoram dried under sun drying system. The energy consumption for drying marjoram decreases with increasing drying temperature and layer thickness for hybrid solar and oven drying systems. The cost of dried marjoram dried under hybrid solar drying system was lower than those of oven drying system, the highest cost (13.48 LE kg−1) was obtained at a temperature of 50 °C and a layer thickness of 1 cm.

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.

Influence of Organic-Biofertilizers and Foliar Spray with Different Biostimulants on Increasing Yield and Essential Oil of sweet marjoram (Marjorana hortensis L.) Plant

Influence of Organic-Biofertilizers and Foliar Spray with Different Biostimulants on Increasing Yield and Essential Oil of sweet marjoram (Marjorana hortensis L.) Plant

Marjoram oil attenuates oxidative stress and improves colonic epithelial barrier function in dextran sulfate sodium-induced ulcerative colitis in Balb/c mice

In this study, we explored the effects of marjoram oil (MO) on dextran sulfate sodium (DSS)-induced colitis in Balb/c mice. Marjoram oil was found to significantly reduce the severity of DSS-induced colonic inflammation, as reflected by improved disease activity index, prevented colon length shortening, lower histopathological score, decreased myeloperoxidase activity, and reduced interlukin 6 (IL-6) levels. Moreover, marjoram oil pretreatment enhanced the colonic epithelial integrity by decreasing paracellular permeability. Marjoram oil was found to clearly reduce the colonic levels of thiobarbituric acid reactive substances assay and enhance the activity of superoxide dismutase, catalase, and glutathione sulfhydryl content. Marjoram oil could exert a protective effect on ulcerative colitis through its anti-inflammatory and antioxidant properties.

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.

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.

Chemical Composition, Enantiomeric Distribution, Antimicrobial and Antioxidant Activities of Origanum majorana L. Essential Oil from Nepal.

This study was conducted to examine the chemical constituents of Origanum majorana L. essential oils (EOs) that originate in Nepal, as well as their biological activities, antioxidant properties, and enantiomeric compositions. The EOs were extracted by the hydro-distillation method using a Clevenger-type apparatus and their chemical compositions were determined through gas chromatography and mass spectrometry (GC-MS). Chiral GC-MS was used to evaluate the enantiomeric compositions of EOs. The minimum inhibitory concentrations (MICs) of the essential oils were determined by the micro-broth dilution method, and the antioxidant activity was evaluated by the 2,2-diphenyl-1-picrylhydrazyl scavenging assay and ferric-reducing antioxidant power (FRAP). GC-MS analysis showed the presence of 50 and 41 compounds in the EO samples, (S1) and (S2), respectively, representing the Kathmandu and Bhaktapur districts. The oxygenated monoterpenoids, along with terpinen-4-ol, were predominant constituents in both EO samples. However, the EOs from two locations showed some variations in their major components. The chiral terpenoids for two EO samples of marjoram have also been reported in this study in an elaborative way for the first time in accordance with the literature review. A hierarchical cluster analysis based on the compositions of EOs with 50 compositions reported in the literature revealed at least 5 different chemotypes of marjoram oil. The antioxidant activity for the sample (S2) was found to be relatively moderate, with an IC50 value of 225.61 ± 0.05 μg/mL and an EC50 value of 372.72 ± 0.84 µg/mL, as compared to the standard used. Furthermore, with an MIC value of 78.1 µg/mL, the EO from sample (S2) demonstrated effective antifungal activity against Aspergillus niger and Candida albicans. Moreover, both samples displayed considerable antimicrobial activity. The results suggest that EOs of Origanum majorana possess some noteworthy antimicrobial properties as well as antioxidant activity, and hence can be used as a natural preservative ingredient in the food and pharmaceutical industries.

Marjoram Oil Attenuates Valproic Acid-Induced Pancreatic Damage in Adult Male Albino Rats: A Histological and Immunohistochemical Study

Background: Valproic acid [VA] is an antiepileptic drug that is extensively prescribed for many neurological disorders. Its use is associated with serious pancreatic complications. Marjoram oil [MO] is a health protective agent with proved anti-oxidant activity.Aim: Study of the effect of valproic acid on pancreas of adult male albino rats exploring novel mechanisms of VA-induced pancreatic damage and to evaluate the potential protective role of marjoram oil. Materials and Methods: Fifty adult male albino rats were used as a control group, a valproic acid group and a valproic acid-marjoram group. Both VA [200mg/kg] and MO [0.5ml/kg] were given once a day orally for eight weeks. Specimens of the pancreas were processed for light and electron microscopic studies. Immunohistochemical study was performed using anti-P53 antibodies. Results: Specimens of the valproic acid group showed an obvious distortion in the pancreatic acini as well as the islets of Langerhans. The acinar and islets cells showed cytoplasmic vacuoles and pyknotic nuclei. Large autophagic vacuoles containing an acidophilic material appeared in many cells. Dilated ducts and blood vessels were seen. There was a significant increase in the P53-immunoreaction of the acinar and islets cells and a significant decrease in the number of the zymogen granules of the acinar cells. Ultrastructurally, there were shrunken nuclei with irregularity, dilated rough endoplasmic reticulum and swollen mitochondria in the acinar cells and beta cells. In contrast, minimal changes occurred in the valproic acid-marjoram group that received MO before VA. Conclusion: Valproic acid administration to albino rats resulted in significant structural alterations in the pancreas. Marjoram oil attenuated VA effect and preserved the pancreas structure.

GC/MS analysis and potential synergistic effect of mandarin and marjoram oils on Helicobacter pylori

Helicobacter pylori can cause chronic gastritis, peptic ulcer, and gastric carcinoma. This study compares chemical composition and anti-H. pylori activity of mandarin leaves and marjoram herb essential oils, and their combined oil. GC/MS analysis of mandarin oil revealed six compounds (100% identified), mainly methyl-N-methyl anthranilate (89.93%), and 13 compounds (93.52% identified) of marjoram oil, mainly trans-sabinene hydrate (36.11%), terpinen-4-ol (17.97%), linalyl acetate (9.18%), and caryophyllene oxide (8.25%)). Marjoram oil (MIC = 11.40 µg/mL) demonstrated higher activity than mandarin oil (MIC = 31.25 µg/mL). The combined oil showed a synergistic effect at MIC of 1.95 µg/mL (same as clarithromycin). In-silico molecular docking on H. pylori urease, CagA, pharmacokinetic and toxicity studies were performed on major compounds from both oils. The best scores were for caryophyllene oxide then linalyl acetate and methyl-N-methyl anthranilate. Compounds revealed high safety and desirable properties. The combined oil can be an excellent candidate to manage H. pylori.

Effects of rhizobacteria and seed oils as eco-friendly agents against Meloidogyne incognita infested pepper plants under greenhouse and repeated applications field conditions

Proper soil management using rhizobacteria in combination with eco-friendly materials such as plant oils can considerably influence soil ecological processes through soil biota, resulting in changes in the structure and function of soil fauna. This work aimed to investigate the effectiveness of rhizobacteria and oils in vitro besides soil management under greenhouse and field circumstances against root-knot nematode, Meloidogyne incognita. Commercial rhizobacteria and four seed oils plants including, Colocynth, (Citrullus colocynthis (L.), jojoba, (Simmondsia chinensis, Link) Schneid., moringa (Moringa oleifera Lam). and marjoram oil (Origanum majorana L.) were tested in vitro on eggs and J2 of M. incognita using egg immobility and hatchability assay, larvicidal assay, and in vivo under greenhouse and field conditions. Compared to the infected plants, significant effects (p ≤ 0.05) were observed in the tested oils stock solutions and recommended application rate (RC) of rhizobacteria versus eggs and J2 of M. incognita in vitro. Under greenhouse environment, curative application by oils and rhizobacteria significantly promoted fresh shoot, fresh root, weight and leaves count of pepper plants than the control. Rhizobacteria and oxamyl resulted in a significantly elevated plant root and shoot weight percent than other tested materials compared with infected plants. As well as, pots treated with rhizobacteria ranked next to oxamyl in decreasing galls number and egg masses, whereas pots treated with O. majorana showed the lowest nematicidal effect. Field evaluation of eco-friendly materials against M. incognita in naturally infected tomato plants revealed that repeated application by rhizobacteria and oils mixtures exhibited better results in declining galls numbers, egg masses, and J2 density in soil. These findings suggest that a possible mechanism by rhizobacteria and oils can manipulate plant plant-parasitic nematodes behaviour in field soils and potentially reduce nematodes damage.

Antifungal and Anti-Virulent Activity of Origanum majorana L. Essential Oil on Candida albicans and In Vivo Toxicity in the Galleria mellonella Larval Model.

The aim of this study was to investigate and compare in detail both the antifungal activity in vitro (with planktonic and biofilm-forming cells) and the essential oil composition (EOs) of naturally growing (OMN) and cultivated (OMC) samples of Origanum majorana L. (marjoram). The essential oil composition was analyzed using GC-MS. The major constituent of both EOs was carvacrol: 75.3% and 84%, respectively. Both essential oils showed high antifungal activity against clinically relevant Candida spp. with IC50 and IC90 less than or equal to 0.5 µg mL−1 and inhibition of biofilm with a concentration of 3.5 µg mL−1 or less. Cultivated marjoram oil showed higher anti-biofilm activity against C. albicans. In addition, OMC showed greater inhibition of germ-tube formation (inhibition by 83% in Spider media), the major virulence factor of C. albicans at a concentration of 0.125 µg mL−1. Both EOs modulated cell surface hydrophobicity (CSH), but OMN proved to be more active with a CSH% up to 58.41%. The efficacy of O. majorana EOs was also investigated using Galleria mellonella larvae as a model. It was observed that while the larvae of the control group infected with C. albicans (6.0 × 108 cells) and not receiving treatment died in the controls carried out after 24 h, all larvae in the infected treatment group survived at the end of the 96th hour. When the treatment group and the infected group were evaluated in terms of vital activities, it was found that the difference was statistically significant (p < 0.001). The infection of larvae with C. albicans and the effects of O. majorana EOs on the hemocytes of the model organism and the blastospores of C. albicans were evaluated by light microscopy on slides stained with Giemsa. Cytological examination in the treatment group revealed that C. albicans blastospores were phagocytosed and morphological changes occurred in hemocytes. Our results indicated that the essential oil of both samples showed strong antifungal activities against planktonic and biofilm-forming C. albicans cells and also had an influence on putative virulence factors (germ-tube formation and its length and on CSH).

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

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.

The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage

ABSTRACT The present study was conducted to evaluate the effect of adding marjoram and zataria essential oils (MEO and ZEO) on common carp surimi during frozen storage at −18°C. Surimi was divided into three groups. To one group, no essential oil (EO) was added (Control), and two others were supplemented with MEO and ZEO at a level of 0.5% (w/w). All treatments were analyzed after 1, 3, and 6 months. The texture profile was altered by addition of EOs. Provision of MEO and ZEO reduced peroxide value (PV) to 3.91 meq/kg and 4.06 meq/kg, respectively, compared to control (4.69 meq/kg). Both thiobarbituric acid (TBA) and total volatile basic nitrogen (TVB-N) contents were lower for surimi supplemented with EOs. Total psychrotrophic and pseudomonas bacteria were lower in EOs treated surimi. Addition of EOs were effective in reducing oxidation and preventing microbial growth during frozen storage; however, ZEO was more effective than MEO.

IMPACT OF THE ESSENTIAL OILS OF MARJORAM OR BASIL DIETARY SUPPLEMENTATION ON DEGRADABILITY, RUMINAL FERMENTATION AND TOTAL GAS PRODUCTION IN-VITRO

An in-vitro study was carried out to investigate the effect of using different levels of the essential oils of Marjoram (Origanum majorana L.) or Basil (Ocimum basilicum L.) as a natural feed additive on ruminal fermentation, total gas production, ammonia concentration, dry matter and cell wall contents (NDF and ADF) digestibility.Eleven experimental groups were used by in-vitro batch culture technique. The basal diet consisted of a total mixed ration (TMR) in all treatments, the experimental treatments were: 50% CFM, 50% alfalfa hay (control), control diet plus 5, 10, 15, 20 and 25 ml of Marjoram oil or Basil oils / kg DM for T1, T2, T3, T4, T5, T6, T7, T8, T9 and T10, respectively. No differences (p>0.05) were observed between Marjoram or Basil oils in pH, NDFd and ADFd at all different levels compared with the control diet. Ammonia concentrations showed significant (p < 0.05) decreased for all the experimental diets compared with the control diet, except T6. Also, short chain fatty acid (SCFAs) contents were decreased for all treatments compared with control, except T8 and T9. The values cleared that Marjoram oils supplementation to diets showed a significant decrease (p < 0.05) in total gas production versus control which recorded the highest value (128 ml) except T8 and T9. There was a significant increase (p < 0.05) in dry matter degradability (DMd) between T4 and T9 compared with the control. Cell wall contents (NDF and ADF) digestibility values were not significant affected by oils supplementations. It could be concluded that supplementation of Marjoram or Basil oils to diets had negative influence on ruminal fermentation parameters (SCFAs, ammonia and total gas production). The Marjoram oil showed significantly superior DM degradability and reduction total gas production compared to the Basil oil.

Effect of Different Control Agents on Meloidogyne Incognita Kofoid Infesting Cucumber Plants

The stock solution 10% and half stock solution 5% of three oils namely; mineral oil (Diver oil 97 % EC), plant oils marjoram oil (Origanum majorana L.) and orange oil (Citrus aurantium L.), as well as two species of bacteria Bacillus megaterium and BTS1 (Bacillus poylmyxa)at two concentrations showed that nematicidal activity against egg-mass and second stage juveniles of Meloidogyne incognitaKofoid in vitro experiments. Egg hatching and juvenile mortality were significantly (P ≤ 0.05) influenced by tested materials, concentration and exposure time. B. megaterium, diver oil and marjoram oil gave a higher effect, while B. poylmyxa was the lowest effective one. In case of juvenile mortality, B. poylmyxa, diver oil and marjoram oil gave the highest percentage of juvenile mortality (75.14, 73.00 and 61.85 %) after exposure at stock solutions (10%) and (53.00 , 67.42 and 52.57 %) with exposure to half stock solution (5%) after seven days of treatment, respectively. Under greenhouse conditions, results indicated that, oxamyl, dry leaf powder of moringa and B. megaterium were the most effective in suppressing root galling of M. incognita infectingcucumber plants. The maximum percentage of increase in shoot fresh weight was recorded on cucumber 43.26 and 25.36% in pots treated with oxamyl and B. megaterium, respectively. A moderate effect on treated eggs with the tested eco-friendly materials was observed on invasion and reproduction of M.incognita under greenhouse conditions. All tested materials significantly (P ≤ 0.05) reduced nematode parameters and increased cucumber plant growth parameters as compared with control treatment. Strongly decrease in number of egg masses and galls diameter was recorded in pots treated with oxamyl, moringa and B. megaterium followed by oils. Minimum number and gall diameter particularly ≥ 4mm was recorded in cucumber plants treated by oxamyl, moringa and B. megaterium. Data showed that moringa and B. megaterium could be used to increase crop yield of cucumber plants and for controlling root – knot nematode, M. incognita.