Search Results (82)

Objectives: This study aimed to evaluate marjoram’s ameliorative effects in a letrozole-induced PCOS rat model and to explore its mechanism of action, focusing on Nrf2 activation and NF-κB suppression in ovarian tissue. Methods: In this study, PCOS was induced by the oral administration of letrozole (1 mg/kg/day) for 21 days. Rats were then divided into six groups: control (0.5% CMC), letrozole, letrozole + metformin (2 mg/100 g), and letrozole + MRJ extract (20, 40, or 60 mg/kg). All groups received oral treatment for 21 days. Biochemical analysis was performed using serum and plasma; while ovarian tissue homogenate was used for antioxidant enzymes and inflammatory and apoptosis biomarkers. Results: The letrozole-treated animals exhibited significant increases in final body weights, as well as ovary length and weight. In terms of biochemical parameters, there were significant increases in fasting blood glucose and insulin, HOMA-IR, and serum levels of cholesterol, triglycerides (TGs), and LDL-c and a decrease in HDL levels. Concerning the hormonal profile, testosterone and LH levels were significantly elevated while a notable decrease in FSH and estradiol levels was observed. Similarly, letrozole-treated rats showed significantly elevated levels of MDA and many other inflammatory mediators such as IL-6, TNF-α, and ICAM-1. A significant increase in the markers of intrinsic cell apoptosis, such as Bax and caspase-3, and the reduced levels of Bcl-2 and antioxidant mediators, including GSH, SOD, and HO-1, as well as mRNA and nuclear expression of Nrf2, compared to control rats, have been reported. The ovaries of the rats with PCOS treated with metformin and MRJ (60 mg/kg) showed the most significant improvements. Similarly, TEM also demonstrated a dose-dependent ameliorating effect. Conclusions: The current study highlights marjoram’s protective effect against letrozole-induced ovarian damage in rats with polycystic ovarian syndrome, suggesting its potential as a complementary and therapeutic agent for managing PCOS. Full article

The current study aimed to investigate mathematical modeling, drying kinetics, and thermodynamic properties for cost-effectively drying marjoram leaves under different operating pressures (OPs) and drying temperatures (DTs). Three DTs of 40, 50, and 60 °C and three OPs of (atm) atmospheric, −5 kPa, and −10 kPa were used in this study. All drying processes were conducted using the developed vacuum dryer (DVD) and a constant layer thickness of 1 cm and initial moisture content of 817.43 on a dry basis (d.b.). The results obtained showed that increasing the DT from 40 to 60 °C at OPs of atm, −5 kPa, and −10 kPa led to a decrease in the drying time by about 55.6%, 36.4%, and 42.9%, respectively. On the other hand, decreasing the OP from atm to −10 kPa resulted in a decrease in drying time of about 58.8%, 45.5%, and 50% at DTs of 40, 50, and 60 °C, respectively. The moisture diffusivity (D_eff) ranged between 1.13 and 5.51 × 10⁻⁹ m²/s, with the highest value of D_eff observed at an OP of −10 kPa and a DT of 60 °C. Under these conditions, the activation energy (AE) was minimal, at approximately 2.68 kJ/mol. Mathematical modeling revealed that the Modified Midilli (I) model was the most suitable for describing the drying kinetics of marjoram leaves under experimental conditions. Among the thermodynamic parameters of marjoram leaves, it was observed that enthalpy values decrease with increasing DT and decreasing OP. Additionally, all tests showed negative entropy, suggesting that the chemical adsorption and/or structural modifications of the adsorbent are responsible for these results. The economic analysis revealed that drying marjoram leaves at an OP of 10 kPa and a DT of 60 °C resulted in yearly cost savings of up to USD 2054.19 and reduced the investment payback period to approximately 0.139 years (about 2 months). Full article

Many aromatic herbs are conventionally used for flavoring various foods, but receive wide attention because of the variety of health-related properties. The aromatic herbs can be used either fresh or as dried powders and in the form of extracts, essential oils, or purified metabolites. In this review, the main functional properties, in terms of antioxidant and antimicrobial properties, and the applications of some of the commonly used aromatic herbs from the Lamiaceae family, are discussed. Herbs like oregano, rosemary, sage, thyme, summer savory, marjoram, and basil possess high levels of bioactive phytochemicals. They are particularly rich in phenolic acids, flavones, phenolic diterpenes, and flavanones, with various beneficial effects. The phytochemical profile of aromatic plants is highly influenced by genetic factors, environmental conditions, and their interaction. In cases of the extracts and essential oils, the extraction method has a strong effect on the final composition of the herb products. Most of the applications of these aromatic herbs are related to their antioxidant, antimicrobial, and flavoring properties. In particular, aromatic herb extracts and essential oils have multiple applications in fields like food, feed, pharmaceutical, cosmetics, biopesticides, and textile industries. Full article

Origanum majorana L., also known as sweet marjoram, is a plant with multiple uses, both in the culinary field and traditional medicine, because of its major antioxidant, anti-inflammatory, antimicrobial, and digestive properties. In this research, we focused on the effects of O. majorana essential oil (OmEO, at concentrations of 25, 150, and 300 μL/L), evaluating chemical structure as well as its impact on cognitive performance and oxidative stress, in both naive zebrafish (Danio rerio), as well as in a scopolamine-induced amnesic model (SCOP, 100 μM). The fish behavior was analyzed in a novel tank-diving test (NTT), a Y-maze test, and a novel object recognition (NOR) test. We also investigated acetylcholinesterase (AChE) activity and the brain’s oxidative stress status. In parallel, we performed in silico predictions (research conducted using computational models) of the pharmacokinetic properties of the main compounds identified in OmEO, using platforms such as SwissADME, pKCSM, ADMETlab 2.0, and ProTox-II. The results revealed that the major compounds were trans-sabinene hydrate (36.11%), terpinen-4-ol (17.97%), linalyl acetate (9.18%), caryophyllene oxide (8.25%), and α-terpineol (6.17%). OmEO can enhance memory through AChE inhibition, reduce SCOP-induced anxiety by increasing the time spent in the top zone in the NTT, and significantly reduce oxidative stress markers. These findings underscore the potential of using O. majorana to improve memory impairment and reduce oxidative stress associated with cognitive disorders, including Alzheimer’s disease (AD). Full article

Eggs are considered a nutritionally complete food and an excellent source of protein. However, they are prone to bacterial contamination, which can affect their internal quality and safety. This study aimed to evaluate the effectiveness of essential oils (EOs) as natural sanitizers for eggshells to reduce the bacterial load and improve shelf life. Ten EOs—cinnamon, clove, lavender, peppermint, thyme, rosemary, green tea, mustard, basil, and marjoram—were tested for antibacterial activity against three Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and three Gram-negative bacteria (Salmonella Enteritidis, Pseudomonas aeruginosa, and Escherichia coli) using the well diffusion method. The most effective EOs were assessed in vapor form using a disc volatilization technique. A total of 288 eggs from a local farm in South Lebanon were treated with selected EOs and stored at room temperature for three weeks to evaluate microbial load and quality. The eggs were grouped into six categories: dry control, ultraviolet (UV) treated, and eggs sprayed with EOs, based on the recorded minimum inhibitory concentration (MIC) values. At each time point, 12 eggs from each group were analyzed for microbiological testing and external and internal quality. Results indicated that nine of the ten EOs showed antibacterial activity, with the highest inhibition zones recorded for cinnamon against S. Enteritidis (14 mm) and E. coli (9 mm), peppermint against P. aeruginosa (10 mm), and rosemary against L. monocytogenes (22 mm), S. aureus (19 mm), and E. faecalis (12 mm). Vapor phase testing showed that rosemary, thyme, clove, and cinnamon EOs had average inhibition zones ranging from 21 to 33 mm against the tested bacteria, and peppermint EO achieved complete inhibition of P. aeruginosa. Clove EO consistently reduced the bacterial load as a sanitizer on eggs, initially achieving complete inhibition. While egg quality parameters such as weight, shell thickness, Haugh unit, and yolk color declined over time, EOs helped maintain better quality compared to dry controls. GC-MS analysis of the tested EOs revealed that monoterpene alcohols are the major constituents of most oils. This study concludes that EOs are effective natural sanitizers for eggs, enhancing safety and preserving quality during storage. Full article

In recent years, the anti-corrosive properties of natural extracts as environmentally friendly inhibitors have gained considerable interest. This study evaluates the potential of Marjoram (Origanum majorana L.) essential oil (OML), collected from Salé, Morocco, as a corrosion inhibitor for mild steel in 1 M HCl medium. The protection performance of OML was assessed using various electrochemical techniques, including potentiodynamic polarization (PDP) and electrochemical impedance spectroscopy (EIS), as well as the weight loss method. The influence of OML concentration and temperature on the inhibition performance were investigated. OML demonstrated pronounced inhibitory benefits via increasing the corrosion resistance of mild steel in the corrosive HCl solution, thus reducing the corrosion rate to 0.11 mg cm⁻² h⁻¹ and increasing the inhibition efficiency to 87.1% at an inhibitor concentration of 500 ppm. PDP confirmed that the inhibitor works as a mixed-type inhibitor with cathodic supremacy. EIS revealed that the charge transfer mechanism is the main controlling factor for the corrosion process. The thermodynamic parameters suggested a key role of OML physisorption in inhibition, following the Langmuir isotherm. Importantly, SEM and EDX analyses suggested the formation of a protective layer of the extract onto the steel surface, which shields the surface from corrosive species. This is owed to the functional group-rich phytochemicals of OML. Therefore, the development of bio-based corrosion inhibitors is not only a step towards more eco-friendly industrial practices, but also meets the growing demand for sustainable materials in a world with constrained resources. Full article

Consumers include pumpkin seeds in their diet as a snack in raw form or minimally processed by roasting. This process enables the seeds to develop a characteristic aroma and color. Herbs and spices are also distinguished by a pleasant and delicate aroma. Among them, marjoram is particularly suited to drying, retaining its flavor better than other dried herbs. Marjoram can be used to impart flavor and aroma to food products and extend their shelf life because it can prevent lipid autoxidation. In this study, pumpkin seeds (Cucurbita pepo) were roasted with and without dried marjoram at 110 and 160 °C for 10 and 30 min, after which the oils were extracted. The results showed that with increasing temperature and roasting time, the moisture content and water activity of pumpkin seeds decreased. Furthermore, roasting pumpkin seeds with marjoram, particularly at 110 °C, enriched their aroma profile with terpenes characteristic of the marjoram aroma. Whether pumpkin seeds were roasted with or without marjoram, the fatty acid composition of the oils obtained was dominated by palmitic, stearic, oleic, and linoleic acids. However, the presence of marjoram during pumpkin seeds roasting resulted in lower peroxide values and specific extinction coefficients K₂₃₂ and K₂₇₀ in the oils obtained compared to their counterparts roasted without this spice. In addition, all the oils showed the ability to scavenge DPPH^· radicals and were characterized by a higher proportion of yellow (positive value of the b* parameter) and green (negative value of the a* parameter) color. In comparison with the oil extracted from unroasted pumpkin seeds, the oil obtained after roasting exhibited a lower chlorophyll and a higher carotenoid content. Thus, roasting pumpkin seeds with spices may enrich their aroma profile with additional components, and the oils obtained may be characterized by better quality parameters. Full article

Legumes are an interesting matrix for food production. The aim of this study was to develop functional plant-based snacks using fermented red bean (RBB) seeds enriched with the following additives: marjoram—RBM (2%); carrot—RBC (30%); and red beetroot—RBRB (15%). In the process of constructing the snacks, the focus was on the maximum use of the raw material, including aquafaba, to improve nutritional properties, sensory acceptability, and biological activity. The chemical composition, protein digestibility, antioxidant activity, and phenolic content were analyzed. In addition, the effect of the in vitro digestion process on biologically active compounds and their interactions with intestinal microflora was analyzed. Sensory analysis and consumer evaluation were performed. It was found that fermentation with lactic acid bacteria increased the content of total protein (by 2%), reducing the presence of substances (by 8%) and phenolic compounds (by 13%) in red bean seeds. Snacks with marjoram (RBM) showed the highest antioxidant activity (increase by 42%) and content of polyphenolic compounds (increase by 25%) compared to the basic variant (RBB). During digestion, the content of phenolic compounds and antioxidant activity reached the highest values in the last section of the digestive tract, i.e., in the large intestine, with RBM achieving the best results (5.61 mg GAE/g and 28.82 mg TE/g). The snack variants with red beetroot (RBRB) and marjoram (RBM) were rated the best by consumers. The results obtained confirm that the obtained snacks can be innovative products with health-promoting properties, and marjoram turned out to improve their properties, including antibacterial ones. Full article

Background/Objectives: Breast cancer is the most common cause of death in women worldwide and the most commonly diagnosed cancer. Although several therapeutic approaches are widely used against breast cancer, their adverse effects often lead to symptoms severely affecting the quality of life. Alternative methods have been explored to reduce these adverse effects, and nutraceuticals have yielded promising results. This review will discuss mechanisms of action and potential applications against breast cancer of some nutraceuticals, specifically marjoram, thyme, and persimmon leaves. Methods: A systematic search was conducted across the public databases of PubMed, PubChem, and Google Scholar, with a specific focus on the plant extracts and phytochemicals of interest, as well as the anticarcinogenic mechanisms. Results: Ethnopharmacological and biochemical evidence support the anticarcinogenic role of marjoram, thyme, and persimmon. Numerous phytochemicals contained in these herbs’ extracts, like terpenes and flavonoids, possess remarkable potential to effectively treat breast cancer. Discussion: The phytochemicals contained in the reviewed nutraceuticals target the main cellular pathways involved in cell growth and disrupted in carcinogenesis, such as Nf-κB, MAPK/p38, TNF-α/IL-1β, and PI3K/Akt. The mechanisms of action of these compounds can successfully limit the abnormal growth and proliferation of cancerous breast cells. Conclusions: The potential use of the phytochemicals discussed in this review, either alone or in combination, may offer a valid alternative to chemotherapy against breast cancer with virtually no adverse effects, and further research on these molecules may lead to the identification of additional chemo-preventative and chemotherapeutic candidates. Full article

Background: The search for substances that can overcome microorganisms’ resistance and enhance the antimicrobial activity of given products has attracted the attention of researchers. Eucalyptus wood vinegar (WV) is a promising product for developing alternative antimicrobials. Objectives: This study aimed to evaluate whether the production of WV in the co-pyrolysis of eucalyptus wood with aromatic herbs would incorporate compounds from them into WV and if that would enhance its antimicrobial action. Methodology: WV was produced alone and through co-pyrolysis with marjoram (Origanum majorana), Peruvian oregano (Origanum vulgare), rosemary (Salvia rosmarinus), thyme (Thymus vulgaris), and Turkish oregano (Origanum onites) at a proportion of 25% of herbs to the bone-dry wood weight. The antimicrobial effects were assessed against strains of gram-negative and -positive bacteria, and Candida glabrata. Microorganisms’ colony growth in agar had their absorbances recorded after inoculation and incubation. Chemical characterization of the new products was performed by gas chromatography and mass spectrometry (GC/MS). Results: After coproduction, there were relevant chemical changes concerning the original WV. Thymol, for instance, was incorporated into the WV through co-pyrolysis with marjoram, Peruvian and Turkish oregano, and thyme. The coproducts were more efficient than the WV produced only with wood, with thyme-incorporated products having the highest efficiency. This can be attributed to the increase and incorporation of the substances after coproduction, and particularly the role of thymol in enhancing the antimicrobial action. Conclusion: Given the results, the co-production of WV with eucalyptus wood and aromatic herbs has the potential to provide alternative antimicrobial products. Full article

Polyphenol oxidase (PPO) is the key enzyme responsible for enzymatic browning. To extend the shelf life of shredded lettuce, knowledge about biochemical PPO properties is required. The characterization of the enzyme from shredded, cold-stored lettuce was performed using pyrocatechol and the endogenous substrate (ES) (lettuce phenolics). The optimum pH and temperature for PPO activity were 5 and 50 °C, respectively. Natural infusions used as the PPO inhibitors (IC₅₀) were ranked as follows: lovage (0.09%), marjoram (0.13%), orange peel (0.14%), oregano (0.15%), basil (0.22%), lemon peel (0.24%), parsley leaves (0.58%), and wheat bran (1.06%). Among well-recognized PPO inhibitors, kojic acid (0.00043%), ascorbic acid (0.00053%), and L-cysteine (0.00085%) were the most effective. Among the metal ions, MgCl₂, FeCl₂, and CaCl₂ at 0.5 mM inhibited the PPO activity most effectively (by 28%, 27%, and 21%, respectively). The substrate used (pyrocatechol/ES) significantly influenced the enzyme inhibition. Using pyrocatechol, the lovage extract acted in a mixed mode (K_mi = 27.8 mM, V_maxi = 2.03 mU), while the ES acted according to the non-competitive mode (K_mi= 0.57 mg GAE/mL, V_max = 0.0046 U). The study confirms that natural extracts are more effective than L-cysteine when the ES is used. A pre-storage treatment with an infusion may be potentially used to improve the quality of shredded lettuce. Full article

Recent reports of P. olsonii causing postharvest rot of cherry tomatoes emphasize the need for effective strategies to prolong fruit shelf life. This study is the first to explore the use of essential oils (EOs), recognized for their antimicrobial properties, as a potential method to prevent postharvest losses from P. olsonii. Antifungal activity was tested for ten EOs at a concentration of 625 μL/L using the vapor diffusion method. Thyme, wild thyme, savory, oregano, and marjoram completely inhibited fungal growth over 14 days. Thyme EO, at a minimum inhibitory concentration (MIC) of 250 μL/L, fully inhibited all strains, while oregano, wild thyme, and savory were effective at 500 μL/L. Marjoram EO showed weaker activity. The lowest IC90 values, ranging from 35.72 to 162.72 μL/L, were estimated for thyme and oregano. In cherry tomatoes, oregano EO completely halted P. olsonii growth at 250 μL/L; thyme was effective for seven days; wild thyme and savory for two days. Thyme EO prevented P. olsonii spore germination at 500 μL/L for seven days, though germination occurred at half that concentration. The IC90 values varied between 256.2 and 138.7 μL/L depending on the strain. The vapor phase of EOs at 125 μL/L influenced the sensory characteristics of cherry tomatoes; however, for thyme and oregano, this effect was not negative due to their culinary association with tomato flavor. The selected EOs could be used to control and prevent postharvest fruit losses, but further research is needed to optimize their application. Full article

The flavoring of olive oils with aromatic plants is commonly used to enrich the oils with aromatic and antioxidant compounds. Origanum majorana L. was applied as a flavoring agent for extra virgin olive oil (EVOO), at concentrations of 20 g L⁻¹ and 40 g L⁻¹, via ultrasound-assisted maceration. The aim of this study was to evaluate the impact of flavoring on the EVOOs’ quality indices, oxidative stability, and antioxidant, antiradical and antifungal activities, as well as on the oils’ volatile and phenolic profile. The flavored EVOO maintained the quality indices (free fatty acids, peroxide value, extinction coefficients) below the maximum permitted levels, whereas the addition of marjoram enhanced the oxidative stability, the levels of chlorophyll and b-carotene and the total phenolic content. The incorporation of marjoram into the EVOO did not have a significant impact on the antioxidant and antiradical activities. Concerning the antifungal activity, no Zygosaccharomyces bailli cell growth was observed for two weeks in a mayonnaise prepared with the flavored EVOO at a 40 g L⁻¹ concentration. SPME-GC-MS analysis revealed the presence of 11 terpene compounds (hydrocarbon and oxygenated monoterpenes) that had migrated from marjoram in the flavored EVOO. Twenty-one phenolic compounds were tentatively characterized by LC-QToF-MS in the EVOO samples; however, hesperetin and p-coumaric acid, originating from marjoram, were only detected in the flavored EVOO. Full article

This research revealed the effect of drying processes on the bioactive properties of marjoram leaves. The total carotenoid content in marjoram leaves ranged between 60.96 µg/g (fresh) and 189.78 µg/g (oven-dried), whereas the total flavonoid content ranged between 949.33 mg CE/100 g (control) and 16,958.59 mg CE/100 g (oven-dried). The total phenolic amounts in marjoram leaves were between 259.17 mg GAE/100 g (fresh) and 1264.17 mg GAE/100 g (oven-dried), while the antioxidant activity values were between 45.23% (fresh) and 77.29% (oven-dried). The 1,2-dihydroxybenzene and (+)-catechin amounts in marjoram leaves were between 19.54 (microwave-dried) and 165.26 (oven-dried) to 20.97 (fresh) and 46.99 mg/100 g (oven-dried), respectively. The kaempferol content in the marjoram plant was specified between 11.45 mg/100 g (fresh) and 43.05 mg/100 g (oven-dried). In general, the quantities of phenolic constituents in the marjoram leaves dried in both drying systems increased compared with fresh samples (except 1,2-dihydroxybenzene, p-coumaric acid, and resveratrol in the microwave-dried samples). Full article

In this study, in vitro and in silico approaches were employed to assess the toxicity of marjoram (Origanum majorana) and rosemary (Rosmarinus officinalis) essential oils (EOs) to A. ipsilon larvae. The study determined the activities of ATPases in the larvae after treatment with the LC₂₀ and LC₇₀ of each EO. α-esterase and glutathione-S-transferase (GST) activities were also determined after treatment with LC₁₀ and LC₃₀ of each EO. Furthermore, molecular docking was employed to determine the binding affinity of terpinene-4-ol and α-pinene, the major constituents of O. majorana, and R. officinalis EOs, respectively, compared to the co-crystallized ligand of α-esterase, diethyl hydrogen phosphate (DPF). Toxicity assays revealed that O. majorana EO was more toxic than R. officinalis EO to the A. ipsilon larvae at 96 h post-treatment. However, the LC₂₀ and LC₇₀ of the latter significantly inhibited the activity of the Na⁺-K⁺ pump at almost all intervals. The same concentrations significantly inhibited the Mg²⁺/Ca²⁺-ATPase and Ca²⁺ pump at 96 h post-treatment. In contrast, O. majorana EO showed a variable effect on the Na+-K+ pump across different time intervals. On the other hand, LC₁₀ and LC₃₀ of both EOs showed varied effects on α-esterase and GST over time. Molecular docking revealed energy scores of −4.51 and −4.29 kcal/mol for terpinene-4-ol and α-pinene, respectively, compared to a score of −4.67 for PDF. Our study demonstrated the toxicity of the tested EOs to A. ipsilon, suggesting their potential efficacy as insecticides. Full article