Phytochemical analysis, phenolic compounds, condensed tannin content and antioxidant potential in Marwa (Origanum majorana) seed extracts

AbstractAntioxidant and free radical scavenging potential of seed extracts of Origanum majorana was evaluated and correlated with total phenolic content (TPC) and condensed tannin content (CTC). Ethanol, methanol, acetone and chloroform were used to extract bioactive compounds from seeds of Origanum majorana at 45 °C for 45 minutes. As compared to other solvents, methanol seems to be an important extraction solvent, as maximum amount of bioactive compounds (1.18 mg GAE/g dwb) with antioxidant potential was observed in methanolic extract. Total phenolic compounds in seeds were evaluated using Folin–Ciocalteu reagent (FC reagent) method. Total phenolic compounds in seeds were in the range of 0.10–1.18 mg gallic acid equivalent/g dry weight basis (mg GAE/g dwb). HPLC study confirmed the presence of catechin, cinnamic acid, gallic acid and ascorbic acid. The antioxidant potential in seed extracts of Origanum majorana confirmed the presence of nutraceutical properties in them which will further be helpful in the preparation of various functional food products