Antibacterial Screening ofOriganum majoranaL. Oil from Tunisia

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

“…The essential oil obtained by steam distillation contains mainly terpinen-4-ol (>20%) which with (+)-cis-sabinene hydrate (3-18%) is responsible for the characteristic flavour and fragrance of marjoram oil. In addition to these compounds, a-and c-terpinene and terpinolene were the other major components (no-unless there is more than 20% present); thymol and carvacrol were determined in smaller amounts (Baratta et al, 1998;Baser & Kirimer, 1993;Daferea, Ziogas, & Polissiou, 2000;Edris, Shalaby, & Fadel, 2003;Ezzeddine, Abdelkefi, Ben Aissa, & Chaabouni, 2001;Lawrence, 1994;Novak et al, 2000;Novak, Langbehn, Pank, & Franz, 2002;Pino, Rosado, Estarron, & Fuentes, 1997;Vera & Chane, 1999). Antioxidant activity of marjoram essential oil (Baratta et al, 1998) and its purified substance (Jun et al, 2001) has been reported.…”

“…Antioxidant activity of marjoram essential oil (Baratta et al, 1998) and its purified substance (Jun et al, 2001) has been reported. Its volatile oil possesses antimicrobial properties against food borne bacteria and mycotoxigenic fungi (Baratta et al, 1998;Daferea et al, 2000;Deans & Svoboda, 1990;Ezzeddine et al, 2001).…”

Efficacy of Origanum essential oils for inhibition of potentially pathogenic fungi

“…Earlier studies of in vitro antimicrobial activity reported in the literature have found terpinen-4-ol as the main component of O. majorana essential oil (Ezzeddine et al, 2001;Vági et al, 2005;Busatta et al, 2008). Main compounds of O. vulgare essential oil have been identified as carvacrol and thymol Barros et al, 2009).…”

Aspects of mycorrhizal colonization in adaptation of sweet marjoram (Origanum majorana L.) grown on industrially polluted soil

“…Marjoram oil possesses antimicrobial, antiinflammatory, and antispasmolytic properties (Ezzeddine et al, 2001;Jun et al, 2001). O. majorana is distinguished by its strong antioxidant potential, mainly because of its high concentrations of phenolic acids and flavonoids, which are useful in food supplements and preservation (Vagi et al, 2005).…”