The Influence of Temperature on the Kinetics of Antioxidant Activity and Phenolic Compounds in Extracts of Origanum Majorana

Abstract

The aromatic plant that goes by the name Origanum majorana is the source of an essential oil that is later used in the treatment of a broad range of conditions. In this specific piece of study, one of our goals is to investigate the pharmacological effects that are associated with the use of extracts from Origanum majorana. The quantity of phenolic compounds that were present was determined with the use of colorimetric methods. On a microplate with 96 wells, tests for antioxidant and antidiabetic activity were performed. The ethanol extract has the most total phenolic (296.34±5.28µg GAE/mg), followed by the chloroform and hexane extracts. The ethanol extract has the most flavonoids, flavonols, and condensed tannins. In contrast, the Origanum majorana extracts were tested as antioxidants utilizing DPPH and ABTS as artificial radicals. IC50 for the ethanol extract was 19.27±0.68mg/mL. IC50 values for hexane and chloroform extracts were 32.79±1.81mg/mL and 64.65±0.98mg/mL, respectively. IC50 values for ethanol and chloroform extracts were 18.02±3.81 and 22.41±2.1mg/mL, respectively. IC50 for hexane extract was 47.11±0.94mg/mL.The ethanolic extract of the Origanum majorana plant was evaluated in terms of total antioxidant activity by the DPPH test. The kinetics of changes in Origanum majorana samples heated at different temperatures (25, 35, 45, 50, and 60 °C) over one hour were studied. The results showed that increasing the treatment temperature and time increased all factors, including, the antioxidant activity and the variation of the rise in the antioxidant activity depending on the heating temperatures and time. The results showed that all extracts significantly displace the DPPH root, as it was found that heating the marjoram extract to 60 °C for 30 minutes is more effective than heating to 45 or 50°C.