Phenolic and Triterpenoid Antioxidants from Origanum majorana L. Herb and Extracts Obtained with Different Solvents

Abstract

Antioxidant properties of marjoram (Origanum majorana L.) herb and extracts obtained with ethanol, n-hexane, and supercritical CO2 extraction are presented. Individual antioxidants, ursolic acid, carnosic acid, and carnosol, were quantified with high-performance liquid chromatography. The effects of different parameters (temperature and pressure) of high-pressure extraction on the yield of carnosol were studied. Furthermore, two marjoram herbs from Hungary and Egypt were compared measuring hydrogen-donating abilities with 1,1-diphenyl-2-picrylhydrazyl by spectrophotometric and the total scavenger capacities by chemiluminometric methods from the aqueous extracts of the herbs. The antioxidant activities of the solvent extracts were performed using the Rancimat method. The Egyptian herb and its extracts possessed better antioxidant activities than Hungarian ones. Applying supercritical CO2 extraction, the highest value of carnosol was obtained at 400 bar and 60 degrees C.

Effect of Cyanobacterial Foliar Application and Different Levels of NPK Fertilizer on Growth, Chemical Composition and Antioxidant Activity of Origanum Majorana L.

“…Marjoram has a strong antioxidant activity due to its high polyphenolic content (Hossain et al, 2010). Phenolic compounds isolated from marjoram herb include rosmarinic acid, ursolic acid, carnosic acid and carnosol, which possess free radical scavenging properties (Vagi et al, 2005). The antioxidant activity of phenolics is mainly due to their redox properties which allow them to act as reducing agents, hydrogen donors, singlet oxygen quenchers and metal chelators (Rice-Evans et al, 1997).…”

Effect of heating rate and plant species on the size and uniformity of silver nanoparticles synthesized using aromatic plant extracts

“…The botanical species selected in this research have in common a high content of antioxidants and phenolic compounds with essential properties such as flavonoids, terpenoids (carotenoids and xanthophylls), chlorophyll and ascorbic acid (Lee et al 2005;Vági et al 2005;Lubbe and Verpoorte 2011). These compounds can be extracted from the cell via the liquefaction of plant tissues to obtain a homogeneous vegetal extract rich in biochemical compounds.…”

Antioxidant Activities of Root, Stem and Leaves of Vernonia cinerea (L) Less

“…It is most likely that these could be bioactive components. But the antioxidant potential of terpenoids, 23,24 quinones, 25 steroids, 26 and Chromone derivatives 27 has also been demonstrated in various studies and these classes of compounds are identified in the screened extracts. There are several reports where plants rich in terpenes and phenolics are used as food additives owing to their antioxidant and antimicrobial properties.…”