| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9487470 | Food Research International | 2005 | 7 Pages |
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.
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Authors
E. Vági, B. Simándi, Á. Suhajda, Ã. Héthelyi,