Studies on Growth Characters, Essential Oil Formation and Aromatic Properties of Sweet marjoram (Origanum majorana L.)
| Autor: | Yen-Jung Huang, 黃宴容 |
|---|---|
| Rok vydání: | 2006 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 94 Sweet marjoram (or marjoram) (Origanum majorana L. syn. Majorana hortensis Moench) Labiatae, is a herbaceous perennial plant of Origanum genus and originated in the Mediterranean. The antioxidant ability of the essential oils of sweet marjoram is excellent material to reduce skin ageing, and widely used in perfumery and as cosmetic for its antimicrobial properties. Besides as a spice, sweet marjoram’s volatile aromatic compounds are also used in the food industry as a flavoring, in baked goods, processed vegetables, condiments, soups, snack and other foods. The best quality of sweet marjoram is grown in the autumn and harvested in the winter. The growth expressed as chlorophyll content, plant height, leaf width and leaf number in these seasons are more than in other seasons, and the growth of stem is faster as well. In summer, its growth was slower even after pruning. Root rot induced by flooding is the main reason. The rainfall in summer accounts for 81% from May to September in 2005. Chlorophyll contents of sweet marjoram that grew in the shading house are higher than in the outdoor. The research about growing conditions and suitable locations of essential oils plant is very few in Taiwan. Artificial section was used to compare with fresh material by Paraffin method and observed by Light microscopy. Artificial sectioning allows more locations of essential oils observed within the secretor cells. Initial observations show that essential oils exist in glandular hairs and oil glands or within the cavities of the leaf surface. In order to understand the storage and forming processes of essential oils of sweet marjoram, further study used Scanning electron microscopy to observe the structure and site of essential oils. Results showed that the main storage organs are oil glandular hairs that are located in the field of epidermis. The glandular hair diameter size was 70 μm, and the distribution of oil peltate trichomes on the leaf surface were 3-4 per/mm2. The oil glands and gland organs are the essential oil forming organs. Gas chromatography and Mass spectrometer were used to determine qualitative analysis of the essential oil components. The main components are Terpinen-4-ol (25.09%), cis-Sabinene hydrate (15.88%), and other compo- unds in concentrations less than 4%. The fragrance is the same as Origanum vulgare L., but the main components of essential oils of Origanum vulgare are Thymol and Carvacrol. Antioxidant activity test was determined by free radicals activity reduced by DPPH contents of total phenolic compound and peroxide value. It is using 0.2 mg/ml and 0.1 mg/ml Methyl Alcohol extract to reduce free radicals activity, and the reducing efficiency is the same as using BHA. Using Methyl Alcohol extract to obtain 1 mg/ml Total phenolics compound, the contents of sweet marjoram are higher. The study proves that natural antioxidants can replace synthesized products. Using headspace and solid phase micro-extraction holder methods to test the components of odors. The main components are γ-Terpinene and Sabinene. Finally, this study used sensory evaluation was conducted by 4% Sweet marjoram essential oil with Methyl Alcohol. The results showed that the intensity of the odor was “mild strong”, and the feeling the odor was “happiness”. Tests showed that the smell of essential oil was similar to mint, vanilla or camphor, therefore sweet marjoram essential oil can be used to make perfume. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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