ArticleMolecules (Basel, Switzerland)2023
Essential Oil Composition and Antioxidant Activity of Oregano and Marjoram as Affected by Different Light-Emitting Diodes.
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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11 citing papers in PubMed, 21 citations in OpenAlex.
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- Evaluation of the Effect of Oregano Essential Oil and Emulsifier Ratio on the Physicochemical, Mechanical, and Antioxidant Properties of Corn Starch Films Based on Gel Matrices.Gels (Basel, Switzerland) · 2025Article
- Aromatic Volatile Compounds of Essential Oils: Distribution, Chemical Perspective, Biological Activity, and Clinical Applications.Food science & nutrition · 2025Review
- The effect of plant growth regulators, FeOBMC plant biology · 2025Article
- Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation andInternational journal of molecular sciences · 2025Article
- Changes in Morphological, Physiological and Phytochemical Traits of Different Dill (Molecules (Basel, Switzerland) · 2024Article
- Comparative volatiles profiling of two marjoram products via GC-MS analysis in relation to the antioxidant and antibacterial effects.Scientific reports · 2024Article
- Amending clayey and sandy soils with nano - bio phosphorous for regulating tomato growth, biochemical, and physiological characteristics.Scientific reports · 2024Article
- The effect ofFrontiers in veterinary science · 2024Article
- Phytochemical, Morphological, and Physiological Variation in Different Ajowan (International journal of molecular sciences · 2023Article
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Authors and funding
6 authors at 4 institutions in 2 countries.
Funding
Abstract
Oregano and marjoram are important aromatic spices in the food industry, as well as medicinal plants with remarkable antioxidant properties. Despite their popularity, little is known about treatments that would influence the antioxidant capacity of essential oils. In this study, different spectra of LED light, namely blue, red, white, blue-red, and natural ambient light as a control, were applied to assess the essential oil content, composition, flavonoid, phenolic, and antioxidant capacity of oregano and marjoram. GC-MS analysis revealed thymol, terpinen-4-ol, sabinene, linalool, p-cymene, and γ-terpinene as the main compounds. In oregano, the thymol content ranged from 11.91% to 48.26%, while in marjoram it varied from 17.47% to 35.06% in different samples. In oregano and marjoram, the highest phenolic contents were in blue (61.26 mg of tannic acid E/g of DW) and in white (65.18 mg of TAE/g of DW) light, respectively, while blue-red illumination caused the highest increase in total flavonoids. The antioxidant activity of oregano and marjoram extract was evaluated using two food model systems, including DPPH and β-carotene bleaching. The highest antioxidant capacity was obtained in control light in oregano and blue-red light in marjoram. The results provide information on how to improve the desired essential oil profile and antioxidant capacity of extracts for industrial producers.
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