Essential oil composition and antimicrobial activity of Origanum majorana L. extracts obtained with ethyl alcohol and supercritical carbon dioxide

被引：152
作者：
Vági, E
Simándi, B
Suhajda, A
Héthelyi, E
机构：
[1] Budapest Univ Technol & Econ, Dept Chem Engn, H-1521 Budapest, Hungary
[2] Budapest Univ Technol & Econ, Dept Agr & Chem Technol, H-1521 Budapest, Hungary
[3] Budapest Univ Technol & Econ, Dept Chem Phys, H-1521 Budapest, Hungary
来源：
FOOD RESEARCH INTERNATIONAL | 2005年 / 38卷 / 01期
关键词：
antimicrobial properties; GC analysis of volatile components; marjoram (Origanum majorana L.); supercritical fluid extraction; soxhlet extraction;
D O I：
10.1016/j.foodres.2004.07.006
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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. (C) 2004 Elsevier Ltd. All rights reserved.
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页码：51 / 57
页数：7
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