Benefits of Marjoram (Origanum majorana) and Chamomile (Matricaria chamomilla) in Preserving some Foods from Spoilage

Abstract

A global scientific study found that reducing the excessive and indiscriminate use of antimicrobial medicinal drugs in all their forms significantly improved food safety. We made aqueous and organic extracts (Ex1, Ex2, and Ex3) from two plants (Origanum majorana and Matricaria chamomilla) to create the best alternative form for antimicrobial preventive agents that cause food spoilage. Traditional methods determined the most essential compounds in plants, and we used the FTIR analysis technique for all treatments to observe impurities such as glycosides, alkaloids, flavonoids, carbohydrates, and phenolic substances. This study points to synergistic activity for plant extracts (Origanum majorana and Matricaria chamomilla). The safe use of antimicrobials that are of natural origin, as much as possible, is necessary to manage the risks in order to reduce the emergence of microorganisms resistant to traditional antibiotics.

Keywords

• preventive agents
• FTIR technique
• food safety
• pharmacological herbs