• Mycobiology
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• v.35 no.2
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• pp.47-53
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• 2007

The prevalence and population density of the mycobiota of 50 samples belonging to 10 kinds of spices (anise, black pepper, red pepper, black cumin, peppermint, cardamom, clove, cumin, ginger and marjoram) which collected from different places in Jeddah Governorate were studied. The natural occurrence of mycotoxins in those samples was also investigated. Fifteen genera and thirty-one species of fungi in addition to one species variety were isolated and identified during this study. The most common genera were Aspergillus, Penicillium and Fusarium. Aflatoxins ($12{\sim}40\;{\mu}g/kg$) were detected in the extract of 5 samples of each of anise seeds and black pepper fruits; three samples of black cumin seeds and on sample only of each of peppermint and marjoram leaves out of 5 samples tested of each. Sterigmatocystin ($15{\sim}20\;{\mu}g/kg$) was detected in some samples of red pepper, cumin and marjoram. The inhibitory effects of 10 kinds of powdered spices were tested against 3 toxigenic isolates of fungi (Aspergillus flavus, A. versicolor and Penicillium citrinum). Clove proved to be antimycotic compounds. It inhibited the growth of the tested toxigenic fungi. Black pepper, peppermint, cardamom, cumin and marjoram completely inhibited aflatoxins production, while black pepper and cardamom also completely inhibited sterigmatocystin production.

• Osong Public Health and Research Perspectives
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• v.9 no.6
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• pp.348-353
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• 2018

Objectives: This study was conducted to determine whether essential oils had anti-influenza A/WS/33 virus activity and whether there were specific compounds associated with this activity. Methods: There were 63 essential oils evaluated for anti-influenza (A/WS/33 virus) activity using a cytopathic effect reduction method. The chemical composition of the anti-influenza essential oils was phytochemically analyzed by gas chromatography-mass spectrometry. Results: The antiviral assays demonstrated that 11 of the 62 essential oils ($100{\mu}g/mL$) possessed anti-influenza activity, reducing visible cytopathic effects of influenza A/WS/33 virus activity by > 30%. Furthermore, marjoram, clary sage and anise oils exhibited anti-influenza A/WS/33 virus activity of > 52.8%. However, oseltamivir (the anti-influenza A and B drug), showed cytotoxicity at the same concentration ($100{\mu}g/mL$) as the essential oils. The chemical composition detected by GC-MS analysis, differed amongst the 3 most potent anti-viral essential oils (marjoram, clary sage and anise oils) except for linalool, which was detected in all 3 essential oils. Conclusion: This study demonstrated anti-influenza activity in 11 essential oils tested, with marjoram, clary sage and anise essential oils being the most effective at reducing visible cytopathic effects of the A/WS/33 virus. All 3 oils contained linalool, suggesting that this may have anti-influenza activity. Further investigation is needed to characterize the antiviral activity of linalool against influenza A/WS/33 virus.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.240-244
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• 2003

The purpose of this study was to investigate a proper $Ca^{2+}\;:\;K^+$ ratio in nutrient solution to produce marjoram and oregano by hydroponics. Two herbs were grown for 40 days with the $Ca^{2+}\;:\;K^+$ ratio of 3.5;13, 4.5:11(standard herb's nutrient solution), 5.5:9 and 6.5:7mM${\cdot}L^{-1}$ of herb's nutrient solution developed by European Vegetable R &D Center, Belgium. The ratio of 5.5:9, and 6.5:7 mM${\cdot}L^{-1}$ showed better results in growth of marjoram than other treatments. Vitamin C contents and amounts of esential oil were the highest in the ratio of 5.5:9 and 6.5:7, respectively. Inoregano, the growth and vitamin C contents were the highest in the ratio of 5.5:9 and 6.5:7 mM${\cdot}L^{-1}$, respectively. The content (%) and amount (mg/plant) of essential oil were the highest in the ratio of 6.5:7mM${\cdot}L^{-1}$. These results indicated that 5.5:9 and 6.5:7 mM${\cdot}L^{-1}$were proper $Ca^{2+}\;:\;K^+$ ratio of nutrient solution of marjoram and oregano, respectively, by hydropoinics.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.292-299
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• 2001

Chicken surimi from mechanically deboned chicken meat was prepared with 0.2% oleoresin spices such as rosemary, thyme, sage, mace, marjoram, and bay. Samples were stored at -18$\^{C}$ for 14 weeks to observe quality change including lipid oxidation, color and textural properties. The pH of surimi decreased from pH 7.44∼7.58 stored at 1 day to pH 7.03∼7.13 stored at 14 weeks. The control surimi showed higher level of pH during storage periods. Color stabiilty of surimi decreased during frozen storage both in control and oleoresin added surimi. Control surimi comparatively maintained higher color stability during frozen storage because of higher L* and a* values, and lower b*. On the contrary, the marjoram addition significantly decreased L* and a* value, and increased b* value compared with other oleoresins. Therefore, the color of surimi seems to be affected original color of oleoresin spice itself. Gel strength showed loser level in oleoresin added surimi than control surimi. Oleoresin spices inhibited lipid oxidation significantly because less thiobarbituric acid-reactive substance(TBARS) were accumulated in oleoresin added surimi than control surimi. Sage was the most effective in minimizing lipid oxidation in frozen surimi as TBARS of sage added surimi stored for 14 weeks maintained only 42% compared with that of control. In conclusion, the 6 kinds of oleoresin in this experiment retarded oxidative rancidity in chicken surimi but there was no beneficial effect on the surface color and gel strength.

• Journal of the Korea Concrete Institute
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• v.27 no.1
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• pp.75-83
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• 2015

This study discusses the long-term antifungal effect and antifungal performance of Hwangtoh mortars with various natural antifungal substances on five types of mold: Chaetomium globosum, Aspergillus niger, Aureobasidium pullulans, Gliocladium virens, and Penicillium pinophilum, which can be easily detected in the indoors and outdoors of buildings in damp environments. The antifungal performances of various natural antifungal substances extracted from Marjoram, Phytoncide, Thyme, Ginkgo leaves, and Chitosan (oligosaccharide) were investigated on the five types of mold, as a basic experiment. Using the natural antifungal substances selected for the basic experiment, antifungal mortars were made, and their antifungal performance and long-term antifungal effects were also investigated. The results clearly showed that the marjoram extract and their associated mortars had excellent antifungal performance. Also, their long-term antifungal effects were outstanding and at an equivalent level to those of the mortars with organic chemical antifungal agents. The optimum addition rate of the marjoram extract in the mortar was 5% by mass of binder. It was also shown that the phytoncide extract in the mortar needed an addition rate of more than 10% according to the mass of binder, considering the long-term antifungal effect and the antifungal performance.

• Journal of Bio-Environment Control
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• v.12 no.4
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• pp.235-239
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• 2003

This study was carried out to investigate a adequate strength of nuttient solution in production of marjoram and oregano by hydroponicsl Two herbs were grown for 40days with the strength of 0.5, 1.0, 2.0, and 3.0 dS${\cdot}m^{-1}$ in herb's nutrient solution developed by European Vegetable R & D Center, Belgium. the growth, vitamin C, and essential oil content of marjormam were higher in the treatment of 0.5 dS${\cdot}m^{-1}$ than the other treatments tested. But marjoram growtn with the sstrength of 20. and 3.0 dS${\cdot}m^{-1}$ had the highest mineral contents and essential oil content, respectively. Elevated strength of nutirent solution decreased chlorophyll content. In oregano, the growth was vest in the stength of 0.5, but withered in the strength of 3.0 The chlorophyll content was the lowest in the strength of 0.2dS${\cdot}m^{-1}$, while vitamin C contents had no statistical differences among treatments, Oregano grown with 1.0 dS${\cdot}m^{-1}$had the highest mineral and essential oil content, but the oil yield washighest in the treatment of 0.5 dS ${\cdot}m^{-1}$. In conclusion, the strength of 0.5 dS${\cdot}m^{-1}$ herb's nutrient solution was adequated in production of marjorma and oregano in hydroponicc system.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Preventive Nutrition and Food Science
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• v.6 no.3
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• pp.152-157
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• 2001

Accumulated photon counts in immediate measurement after irradiation of marjoram, basil and thyme were shown to be below 625$\pm$162, 577$\pm$178 and 1261$\pm$640 Pc, respectively. The accumulated photon counts increased linearly with increasing irradiation doses up to 5 kGy and slightly increased from 5 kGy to 10 kGy. This trend was similar after storage periods. According to storage conditions, the difference of the accumulated photon counts was net clearly observed. The accumulated photon counts of irradiated spice samples decreased with increasing storage periods. The rate of decrease was higher in 5 and 10 kGy irradiated samples than that in 1 kGy, and in room conditions than that in darkroom conditions. The photon counts of the irradiated spice samples measured for 120 s were higher than those measured for 60 s. The irradiated spice samples showed higher photon counts than those of unirradiated samples in both room and darkroom conditions during all the storage periods. These results indicate that detection of irradiation was still possible after 24 weeks, although the PPSL signal of all spice samples decreased with increasing storage times.

• Journal of Korean Academy of Nursing
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• v.35 no.1
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• pp.186-194
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• 2005

Purpose: The purpose of this study was to investigate the effect of aromatherapy on pain, depression, and feelings of satisfaction in life of arthritis patients. Method: This study used a quasi-experimental design with a non-equivalent control group, pre-and post-test. The sample consisted of 40 patients, enrolled in the Rheumatics Center, Kangnam St. Mary's Hospital, South Korea. The essential oils used were lavender, marjoram, eucalyptus, rosemary, and peppermint blended in proportions of 2:1:2:1:1. They were mixed with a carrier oil composed of almond (45%), apricot(45%), and jojoba oil(10%) and they were diluted to 1.5% after blending. The data were analyzed using an 2-test, Fisher's exact test, t-test and paired t-test. Result: Aromatherapy significantly decreased both the pain score and the depression score of the experimental group compared with the control group. However, aromatherapy didn't increase the feeling of satisfaction in life of the experimental group compared with the control group. Conclusion: The result of this study clearly shows that aromatherapy has major effects on decreasing pain and depression levels. Based on our experiment's findings, we suggest that aromatherapy can be a useful nursing intervention for arthritis patients.

• Korean Journal of Medicinal Crop Science
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• v.6 no.1
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• pp.28-32
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• 1998

This study was conducted to determine mineral contents and anti oxidative activity of some herb plants cultivated in Korea. Herb plants contained various amount of mineral substances. Borage and chicory were abundant in calcium, and coriander and comfrey contained higher amount of iron compared with other herb plants. Potassium was found high in comfrey, borage and parsley. Strong antioxidative activity measured on MeOH extracts of herb plants using DPPH method was observed from spearmint, sweet basil, which was as strong as synthetic antioxidant, BHA and natural antioxidant, tocopherol.