The antioxidant activity, phenolics compounds and pathogenic microorganisms (Staphylococcus aureus, Aspergillus niger and Candida albicans) at different concentrations (0.4 %, 0.8 %, 1.2 % and 1.6 %) of rosemary and marjoram (powder & oil) were determined. The total phenol, total flavonoides, antioxidant activity (TEAC) and radical scavenging (DPPH) were determined using spectrophotometreic method while, identification of phenolics compounds determined using HPLC. Results showed that the rosemary had a higher total phenolic compounds than that of marjoram. The mean values were 5.07 and 0.79 g GAE/100g, respectively while; rosemary had higher total flavonoides. The highest TEAC recorded for rosemary, while, the (DPPH) of rosemary had higher than that of marjoram. The highest phenolics compounds in rosemary recorded as cinnamic acid and vanaillic acid. The values were 1920.93 and 1520.61 mg/kg, respectively. The highest phenolics compounds of marjoram was recorded for rosmarenic acid and methyl rosmarenate, the mean values were 3100.05 and 1510.50 mg/kg, respectively. The maximum value of inhibition percentage of different concentrations of rosemary powder was recorded with Staph. aureus while; the lowest was recorder for E. coli. The highest inhibition percentage with 0.4% marjoram powder was recorded with Aspergillus niger, while the lowest recorded with E. coli. The highest value of inhibition percentage of 0.4 % and 0.8 % rosemary oil concentrations was recorded with Staph. aureus. The values were 99.98 % and 99.99 %, respectively. The maximum value of inhibition percentage of 0.4 % and 0.8 % marjoram oil concentrations was recorded with Candida albicans and Staph. aureus. The values were 99.95 % and 99.98 %, respectively. It could be concluded that the highly inhibition percentage was recorded with increasing the rosemary and marjoram oil concentrations by different rates.
Ragab, S., Khater, O., El-Kholie, E., El Khamisy, A., & Shalaby, S. (2015). Antimicrobial and Antioxidant Activity of Rosemary and Marjoram. Journal of Home Economics - Menofia University, 25(4), 149-164. doi: 10.21608/mkas.2015.173879
MLA
Sherief Ragab; Olfat Khater; Emad El-Kholie; Abeer El Khamisy; Sara Shalaby. "Antimicrobial and Antioxidant Activity of Rosemary and Marjoram". Journal of Home Economics - Menofia University, 25, 4, 2015, 149-164. doi: 10.21608/mkas.2015.173879
HARVARD
Ragab, S., Khater, O., El-Kholie, E., El Khamisy, A., Shalaby, S. (2015). 'Antimicrobial and Antioxidant Activity of Rosemary and Marjoram', Journal of Home Economics - Menofia University, 25(4), pp. 149-164. doi: 10.21608/mkas.2015.173879
VANCOUVER
Ragab, S., Khater, O., El-Kholie, E., El Khamisy, A., Shalaby, S. Antimicrobial and Antioxidant Activity of Rosemary and Marjoram. Journal of Home Economics - Menofia University, 2015; 25(4): 149-164. doi: 10.21608/mkas.2015.173879
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