Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide

E. Vági, B. Simándi, Á Suhajda, É Héthelyi

Research output: Contribution to journalArticle

120 Citations (Scopus)

Abstract

Volatile components of marjoram (Origanum majorana L.) essential oil obtained by hydrodistillation and extracts obtained by solvent extraction with ethyl alcohol and supercritical fluid extraction (SFE) were investigated. The compositions of volatile compounds in essential oil, ethanolic and SFE extracts were determined by GC and GC-MS. The antimicrobial properties of marjoram solvent extracts were investigated with microbiological tests against food borne fungi and bacteria strains. Extracts obtained by SFE at high pressure and temperature showed significantly stronger antimicrobial properties in comparison to the slight inhibitory effects of the ethanolic extract. The results support the notion that extracts obtained by SFE might have a role as flavourings and natural colourants as well as use as preservatives in food and cosmetic systems.

Original languageEnglish
Pages (from-to)51-57
Number of pages7
JournalFood Research International
Volume38
Issue number1
DOIs
Publication statusPublished - Jan 2005

Fingerprint

Origanum majorana
Origanum
Supercritical Fluid Chromatography
Volatile Oils
Carbon Dioxide
supercritical fluid extraction
essential oils
Ethanol
anti-infective agents
carbon dioxide
ethanol
extracts
marjoram
Food Preservatives
anti-infective properties
Cosmetics
food preservatives
test meals
Fungi
flavorings

Keywords

  • Antimicrobial properties
  • GC analysis of volatile components
  • Marjoram (Origanum majorana L.)
  • Soxhlet extraction
  • Supercritical fluid extraction

ASJC Scopus subject areas

  • Food Science

Cite this

Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide. / Vági, E.; Simándi, B.; Suhajda, Á; Héthelyi, É.

In: Food Research International, Vol. 38, No. 1, 01.2005, p. 51-57.

Research output: Contribution to journalArticle

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