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Abstract
Due to concerns regarding the safety and toxicity of synthetic preservatives, antioxidant and antimicrobial activities of marjoram essential oil (MEO) were examined. Results indicated that, the physicochemical parameters reflected high quality and purity of the Egyptian MEO obtained by steam distillation. GC/MS analysis revealed that, the major components of MEO were Þterpinene, Ü-terpinene and terpinen-4-ol, followed by Ü -terpinolene, sabinene hydrate, p-cymene, Ü-phellandrene and limonene. They constituted 85.51% of total essential oil, indicating that Egyptian marjoram oil belongs to terpinen-4-ol/sabinene-hydrate chemotype. GC/MS studies also indicate that, MEO was dominated by monoterpene-hydrocarbons (75.79%), followed by oxygenated-monoterpenes (21.50%), and sesquiterpene-hydrocarbons (2.34%). Moreover, HPLC results indicate that, marjoram methanolic extract was rich in flavonoids and phenolic acids