Effect of organic agriculture practices on the volatile aroma components of some essential oil plants growing in Egypt II: sweet Marjoram (Origanum marjorana L.) essential oil

Abstract

Sweet marjoram (German type) was grown in Egypt under the conditions of organic and traditional agriculture. Mature compost was used as an organic fertilizer, while ammonium sulphate was used as a chemical fertilizer. Two levels of each fertilizer were used during plant growth. The crops were harvested and hydrodistilled in June and September, the isolated essential oil was fractionated into oxygenated and hydrocarbon fractions, then each fraction was analysed by GC and GC-MS. The results showed that the fresh herb of marjoram plants positively responded to increased levels of either organic or chemical fertilizers. The herb yield was the highest in the September harvest. Although the higher level of organic fertilization negatively affected the oil content in the fresh herb, however, the total oil yield per plant remained comparable with the lower levels of both organic or chemical fertilization. Regarding the oil composition, the results showed that marjoram (German type) grown in Egypt belongs to the cis-sabinene hydrate/terpinene-4-ol chemotype. The chemical composition of marjoram essential oil did not change due to the fertilization type or level, but rather the relative percentage of certain constituents were affected. The highest concentration of cis-sabinene hydrate (24.1%), under organic treatment was reported for a June crop fertilized at level I, while the highest concentration of terpinene-4-ol, (39.5%), under the same treatment, was detected in a June crop at level II fertilization. Other components showed different concentrations depending on season of harvesting, treatment, and level of fertilization.

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

“…cisSabinene hydrat was found only in the supercritical extract in a low amount (1.1%). The composition of essential oil had a similar chemovariety to Central and Eastern European spices of marjoram (Baratta et al, 1998;Baser & Kirimer, 1993;Daferea et al, 2000;Edris et al, 2003;Lawrence, 1994;Novak et al, 2000;Novak et al, 2002;Pino et al, 1997;Vera & Chane, 1999). The ethanolic and supercritical extracts showed a similar composition, although in the SFE extract the content of terpinen-4-ol was almost twice as high as in the ethanolic extract.…”

“…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.…”

Antibacterial Activity of Plants Essential Oils Against Some Epidemiologically Relevant Food-Borne Pathogens

“…However, essential oils of thyme and rosemary were consistent with the pharmacopeial limits qualitatively rather than quantitatively. The chemical composition of the oils of cumin and marjoram showed qualitative and quantitative variability amongst essential oils from different geographical areas, variable agronomic and environmental factors [20][21][22]. It is documented that the chemical composition of essential oils is influenced by a variety of endogenous and exogenous factors.…”

Comparison of vermiwash and vermicompost tea properties produced from different organic beds under greenhouse conditions

“…The experiment allowed acting for 80 days, which the bed material converted into vermicompost and at end the vermicompost were collected. Diver (1998) reported that there are two main methods producing vermicompost tea: the method of fermentation (without aeration) and the method along with aeration. Through present experiment, vermicompost tea was produced by the method along with aeration.…”