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marjoram/antioxidant
Odkaz sa uloží do schránky
Strana 1 od 73 výsledky
Chemical content, antibacterial and antioxidant properties of essential oil extract from Tunisian Origanum majorana L. cultivated under saline condition.
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Essential oils of marjoram were extracted from plants, growing under non-saline and saline condition (75mM NaCl). Their antioxidant and antibaterial activity against six bacteria (Enterococcus faecalis, Escherichia coli, Salmonella enteritidis, Listeria ivanovii, Listeria inocula, and Listeria
Antimicrobial and antioxidant activities and chemical characterization of essential oils of Thymusvulgaris, Rosmarinus officinalis, and Origanum majorana from northeastern México.
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There have been no reports of antifungal activity and composition of extracts from Thymus vulgaris, Rosmarinus officinalis or Origanum majorana from northeastern México. Antifungal activity of these oils against Trichophyton rubrum, Trichophyton tonsurans, Trichophyton mentagrophytes, Microsporum
Effect of rapeseed oil aromatisation with marjoram on the content of volatile fraction and antioxidant properties.
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The aim of the paper was to study how the process of aromatisation with marjoram affected the composition of volatile fraction and antioxidant properties of rapeseed oil. Different methods of aromatisation were used: direct addition of marjoram essential oil, classical macerations of marjoram herb,
Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.).
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BACKGROUND
Elicitation, which is a way of inducing plant secondary metabolism, may be an effective method for improving the quality of plant food. The aim of this study was to determine how the application of jasmonic acid (as an abiotic elicitor) and yeast extract (as a biotic elicitor) influences
Phenolic and triterpenoid antioxidants from Origanum majorana L. herb and extracts obtained with different solvents.
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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
Isolation and identification of chemical constituents from Origanum majorana and investigation of antiproliferative and antioxidant activities.
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BACKGROUND
Origanum majorana L., belonging to the Lamiaceae family, has great potential and has been used as a folk medicine against asthma, indigestion, headache and rheumatism; in addition, the essential oils of this plant have been used widely in the food industry. Plant materials have been
Antioxidant potency and GC-MS composition of Origanum majorana Linn.
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The methanolic extract of the leaves of Origanum majorana L., was screened for its antioxidant potential and chemical composition. Apart from high total phenolic, flavonoid and antioxidant contents, significant free radical scavenging ability was observed as assessed by the free radical scavenging
Antioxidant activity guided separation of major polyphenols of marjoram (Origanum majorana L.) using flash chromatography and their identification by liquid chromatography coupled with electrospray ionization tandem mass spectrometry.
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Marjoram extracts have been separated into polar and nonpolar parts using liquid-liquid extraction. Both polar and nonpolar parts of the extracts were further fractionated by flash chromatography. The obtained fractions (90 polar and 45 nonpolar fractions) were investigated for their antioxidant
Salt effect on phenolics and antioxidant activities of Tunisian and Canadian sweet marjoram (Origanum majorana L.) shoots.
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BACKGROUND
Two varieties of Origanum majorana (Canadian and Tunisian) were evaluated for their phenolic, flavonoid and tannin contents, individual phenolic compounds and antioxidant activities under NaCl constraint.
RESULTS
The results showed a significant variability in phenolic composition and
Chemical composition and in vitro evaluation of antioxidant, antimicrobial, cytotoxicity and anti-acetylcholinesterase properties of Tunisian Origanum majorana L. essential oil.
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This study investigated the chemical composition and evaluated the antioxidant, antimicrobial, cytotoxic and anti-acetylcholinesterase properties of Tunisian Origanum majorana essential oil. The findings showed that the oil exhibited high activity, particularly in terms of reducing power and
Improvement of in vitro and in situ antifungal, AFB 1 inhibitory and antioxidant activity of Origanum majorana L. essential oil through nanoemulsion and recommending as novel food preservative
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Origanum majorana essential oil (OmEO) encapsulated into chitosan nanoemulsion is being reported as a novel preservative of stored food items against fungi, aflatoxin B1 (AFB1) contamination and lipid peroxidation. The major component of OmEO identified through GC-MS was
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology.
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The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)], total phenol content (TP) and content of individual polyphenols of extracts from marjoram. Optimal conditions with regard to amplitude
Memory-Enhancing Effects of Origanum majorana Essential Oil in an Alzheimer's Amyloid beta1-42 Rat Model: A Molecular and Behavioral Study
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Origanum L. (Lamiaceae) is an important genus of medicinal and aromatic plants used in traditional medicine since ancient times as culinary herbs and remedies. The aim of the present study was to evaluate the chemical composition, as well as the biochemical and cellular activities of freshly
Chemical composition and antioxidant and anti-Listeria activities of essential oils obtained from some Egyptian plants.
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The aim of this work was to (i) determine the chemical composition of the essential oils of six spices widely cultivated in Egypt (Origanum syriacum, Majorana hortensis, Rosmarinus officinalis, Cymbopogon citratus, Thymus vulgaris, and Artemisia annua); (ii) determine the antioxidant activity of the
Effect of low- or high-CP diet with cold-pressed oil supplementation on growth, immunity and antioxidant indices of growing quail.
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This study was to investigate the effect of dietary protein levels and supplementation with two cold-pressed oils on the performance, immunity and antioxidant indices of growing Japanese quails. A 3 × 4 factorial experiment, using 3 dietary crude protein (CP) levels (22%, 24% and 26%) and 4
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