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Phenolic and triterpenoid antioxidants from Origanum majorana L. herb and extracts obtained with different solvents

Vagi, E., Rapavi, E., Hadolin, M., Peredi, K.V., Balazs, A., Blazovics, A., Simandi, B.
Journal of agricultural and food chemistry 2005 v.53 no.1 pp. 17-21
Origanum majorana, plant extracts, extraction, solvents, ethanol, hexane, supercritical fluid extraction, phenolic compounds, triterpenoids, antioxidants, antioxidant activity, temperature, pressure, spices, medicinal plants, Hungary, Egypt
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, camosic 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.