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Chlodwig Franz - One of the best experts on this subject based on the ideXlab platform.
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the essential oil composition of wild growing sweet Marjoram origanum majorana l lamiaceae from cyprus three chemotypes
Journal of Essential Oil Research, 2008Co-Authors: Johannes Novak, Brigitte Lukas, Chlodwig FranzAbstract:Abstract Individual plants grown in a greenhouse from seeds of a natural population of sweet Marjoram (Origanum majorana L.) from Cyprus were analyzed for their essential oil composition. Three chemotypes were detected in the population. Besides the standard ‘Marjoramy’ composition (‘sabinyl chemotype’) with 74% of oil compounds belonging to the bicyclic compounds sabinene, trans- and cis-sabinene hydrate and cis-sabinene hydrate acetate (‘sabinyl compounds’), two further chemotypes were present in the population, namely a pure α—terpineol chemotype (73% α—terpineol) and a mixed sabinyl/α—terpineol chemotype (41% sabinyl compounds, 40% α—terpineol). The chemotype frequencies found in this population were 56% of the plants belonging to the sabinyl chemotype, 4% to the pure α—terpineol chemotype and 40% to the mixed sabinyl/α—terpineol chemotype.
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Stability of hybrid combinations of Marjoram (Origanum majorana L.)
Flavour and Fragrance Journal, 2003Co-Authors: Johannes Novak, Jan Langbehn, Friedrich Pank, Heinrich Grausgruber, Wolf-dieter Blüthner, Carla Vender, Leon Van Niekerk, Wolfram Junghanns, Chlodwig FranzAbstract:The effect of genotype by environment interaction (G × E) was studied in Marjoram in an experiment using 34 genotypes and three locations. For yield, no significant G × E was found, while for plant height, flowering time and the essential oil content, the G × E was significant. As to leaf colour, which was determined using the L*a*b* system and a sensorial score, only the coordinate a* was not significant. Both sensorial evaluations for smell and taste revealed some genotypes to be more stable than others. Regarding the essential oil compounds, both of the ‘Marjoramy’ compounds, cis-sabinene hydrate and cis-sabinene hydrate acetate, were extremely unstable in one hybrid combination which, however, turned out to be the most stable comparing to the total amount of these two compounds. The main sesquiterpenes, β-caryophyllene and bicyclogermacrene, were strongly correlated in their stability, except in one case, where only bicyclogermacrene was highly unstable. The estimation of G × E allows the extrapolation of the degree of instability that is to be expected for a special trait. But, above all, when G × E is given special consideration, it is possible to select for stable genotypes that can be cultivated, e.g. in different regions with the resulting raw material being of higher homogeneity and the environmental influences minimised. Copyright © 2003 John Wiley & Sons, Ltd.
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distribution of the cis sabinene hydrate acetate chemotype in accessions of Marjoram origanum majorana l
Euphytica, 2002Co-Authors: Johannes Novak, Christina Bitsch, Jan Langbehn, Friedrich Pank, Chlodwig FranzAbstract:The bicyclic monoterpenes cis-sabinene hydrate and cis-sabinene hydrate acetate are considered to be responsible for the special flavor of Marjoram (Origanum majorana L.). Analysis of single plants of different Marjoram accessions revealed the presence of a chemotype that divided the samples into two groups, with cis-sabinene hydrate acetate present either at high amounts of above 19% or at low amounts below 2%. Additionally, an arrow negative correlation of the concentration of cis-sabinene hydrate to its acetate was observed (R2 = 0.92).Since no trans-sabinene hydrate acetate could be found in the analyzed samples, the formation of cis-sabinene hydrate acetate seems to be a result of a specific enzymatic conversion in Marjoram. Among 20 accessions ofMarjoram studied, 17 were heterogeneous for the cis-sabinene hydrate acetate chemotype with frequencies of the low cis-sabinene hydrate acetate type between10% and 50%. If further sensorial studies can give leads as to which of the two compounds contributes to the preferred flavor, the variation observed in this study among natural populations could be used in breeding towards an optimized quality of Marjoram. The analytical technique applied in this study can be used to screen high sample numbers with a reasonable effort and time.
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essential oil compounds in a historical sample of Marjoram origanum majorana l lamiaceae
Flavour and Fragrance Journal, 2002Co-Authors: Johannes Novak, Jan Langbehn, Friedrich Pank, Chlodwig FranzAbstract:A historical sample of Marjoram (Origanum majorana L., Lamiaceae), more than 60 years old, was analysed and its composition compared to standard material from the European herb market. By using a solvent extract of the historical sample, the rearrangements and artefact formation usually occurring during the distillation of Marjoram were avoided. The extract contained high amounts of terpinen-4-ol, thus resembling the distilled essential oil more than the solvent extract of the standard sample. So artefact formation in Marjoram can also happen in planta in herbs stored for a long time under suboptimal conditions. The high content of carvacrol, normally never present in standard material from cultivation, gave an indication of the heterogeneity of Marjoram in former times, and confirmed the opinion that (cultivated) Marjoram is a chemovariety selected a long time ago. Copyright © 2002 John Wiley & Sons, Ltd.
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ratios of cis and trans sabinene hydrate in origanum majorana l and origanum microphyllum bentham vogel
Biochemical Systematics and Ecology, 2000Co-Authors: Johannes Novak, Christina Bitsch, Jan Langbehn, Melpo Skoula, Yiota Gotsiou, Friedrich Pank, Chlodwig FranzAbstract:Abstract (+)- cis -Sabinene hydrate and (+)- trans -sabinene hydrate are the main monoterpenes found in Marjoram ( Origanum majorana ), but can also be found in other Origanum species as well, as in e.g. Melaleuca alternifolia . The synthesis of sabinene hydrate in Marjoram ( Origanum majorana ) is performed by sabinene hydrate synthase. It is claimed, that both, (+)- cis - and (+)- trans -sabinene hydrate are produced by the same enzyme in an exact ratio of 10 : 1. To verify this in vitro result in vivo, we analysed single plants of 20 different genotypes of Origanum majorana and of three different populations of Origanum microphyllum and calculated the ratios of (+)- cis - to (+)- trans -sabinene hydrates. In Origanum majorana a constant ratio of 20 : 1 could be found, whereas in Origanum microphyllum the ratio did not prove to be constant.
Petras Rimantas Venskutonis - One of the best experts on this subject based on the ideXlab platform.
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FOODBALT 2011 DETERMINATION OF VOLATILES, TOCOPHEROLS AND COLOUR CHANGES IN AROMATISED OILS WITH Marjoram (ORIGANUM MAJORANA L.)
2020Co-Authors: Vilma Kraujalyte, Mirjana Andjelkovic, Roland Verhé, Petras Rimantas VenskutonisAbstract:Abstract Grape seed oil was aromatised by mixing it with dried and ground Marjoram herb. Headspace volatiles of Marjoram and aromatised oil were assessed by solid phase microextraction − gas chromatography -mass spectrometry (SPME-GS-MS). γ-Terpinene (14.6 ), 4-terpineol (11.7%), α-terpinene (11.5%), β-phellandrene (11.1%), sabinene (11.0%) and α-thujene (7.0%) were major constituents among 22 compounds identified in dry Marjoram headspace. However only 10 hydrocarbon terpenes were detected in aromatised oil headspace; their concentrations increased when higher amount of herb (6% compared to 3%) was added and kept longer time (4 weeks compared to 48 hours and 1 week). Percentage composition of volatiles was almost similar for all oil samples. Two tocopherols isomers, α-and γ-were found in oil samples, the major being α-tocopherol (241.8-274.3 mg kg -1 ). The concentration of tocopherols significantly increased in the oils aromatised with Marjoram. Colour of oils was evaluated using CIELAB method; maceration of oil with herb additives resulted in the changes of a* and b* colour characteristics of oil. Most likely, these changes were due to the migration of chlorophyll and carotene type pigments from herb to the oil
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fast screening of the main phenolic acids with antioxidant properties in common spices using on line hplc uv dpph radical scavenging assay
Analytical Methods, 2014Co-Authors: Jonas Damasius, Petras Rimantas Venskutonis, Vilma Kaskonienė, Audrius MaruskaAbstract:Batch 1,1-diphenyl-2-picrylhydrazyl (DPPH˙) and on-line HPLC/UV/DPPH˙ radical scavenging assays were compared for the rapid screening of antioxidant properties of extracts of six Lamiaceae family spices, namely Origanum vulgare, Ocimum basilicum, Rosmarinus officinalis, Origanum majorana, Thymus vulgaris and Satureja hortensis. Generally, all spices showed good radical scavenging properties, which were in the following order: oregano > rosemary > savory ∼ thyme ∼ Marjoram > basil. Rosmarinic acid and lithospermic acid B, as strong antioxidants, were identified according to their retention time, UV and mass spectra. Rosmarinic acid was found to be the main compound in all extracts and as it was measured by HPLC/UV/DPPH˙ it was responsible for more than 50% of the total extract radical scavenging capacity, except for oregano, when rosmarinic and lithospermic acid B were almost equally important radical scavengers. The highest amounts of rosmarinic and lithospermic acids were found in oregano extracts; lithospermic acid B was also found in reasonable concentrations in Marjoram, savory and thyme extracts. Lithospermic acid B is reported as a constituent of Marjoram, savory and thyme for the first time.
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antimicrobial activity of commercial samples of thyme and Marjoram oils
Journal of Essential Oil Research, 2006Co-Authors: Ausra Sipailiene, Petras Rimantas Venskutonis, Renata Baranauskiene, Antanas SarkinasAbstract:Commercial samples of thyme and Marjoram oils were analyzed by capillary GC and coupled GC/MS. The antimicrobial activity of each oil was assessed against 10 different bacteria and eight strains of yeasts. p-Cymene (25.2%), thymol (31.4%) and carvacrol (3.8%) were important compounds in the oil of thyme, while limonene (17.3%), linalool (15.5%), terpinen-4-ol (7.3%), α-terpineol (13.0%) and linalyl acetate (14.1%) were major constituents in Marjoram oil. Thyme oil possessed remarkable antimicrobial activity against the tested microorganisms, while Marjoram oil demonstrated a lower antimicrobial activity. The antimicrobial activity of oils was higher against yeasts than bacteria.
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properties of oregano origanum vulgare l citronella cymbopogon nardus g and Marjoram majorana hortensis l flavors encapsulated into milk protein based matrices
Food Research International, 2006Co-Authors: Renata Baranauskiene, Petras Rimantas Venskutonis, Koen Dewettinck, Roland VerhéAbstract:Abstract Encapsulating properties of skimmed milk powder (SMP) and whey protein concentrate (WPC) for the coating of the essential oil (EO) of oregano ( Origanum vulgare L.) and aroma extracts (AE) of citronella ( Cymbopogon nardus G.) and sweet Marjoram ( Majorana hortensis L.) by spray-drying were evaluated. The efficiency of microencapsulation expressed as a percentage of flavoring entrapped into the microcapsules varied from 54.3% (Marjoram in WPC) to 80.2% (oregano in SMP). The content of flavoring remaining on the surface of encapsulated oregano EO was remarkably lower (1.1% and 1.4%) as compared with citronella (11.2% and 15.2%) and Marjoram (16.7% and 22.1%) AEs encapsulated in SMP and WPC matrixes, respectively. Consequently, the changes in the composition of individual flavor compounds during encapsulation were considerably smaller for oregano EO as compared with citronella and Marjoram AEs. The release of aroma compounds from the encapsulated products was assessed by solid phase microextraction (SPME) of headspace volatiles and their analysis by gas chromatography; some differences were observed between the analysed products. However, the effect of SPME fiber polarity was another important factor affecting the amount of extracted aroma compounds from encapsulated flavors. The percentages of nonpolar aliphatic terpenes were higher in the extracts obtained by nonpolar polydimethylsiloxane or bipolar polydimethylsiloxane–divinylbenzene fibers, while the content of oxygenated constituents in most cases was higher on the polar polyacrylate fiber. The latter extracted lower amounts of volatiles during 10 min exposure. The scanning electron microscopy and particle size analysis revealed that microcapsules were well-formed spherically shaped particles; however, SMP coated products had smoother surface as compared to WPC, containing more dents and wrinkles on the capsule surface. Particle size varied from 6 to 280 μm for SMP and from 2 to 556 μm for WPC microencapsulated products.
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sensory and instrumental evaluation of sweet Marjoram origanum majorana l aroma
Flavour and Fragrance Journal, 2005Co-Authors: Renata Baranauskienė, Petras Rimantas Venskutonis, Jan DemyttenaereAbstract:The present study investigates the composition of volatile constituents and sensory characteristics of sweet Marjoram (Origanum majorana L.) grown in Lithuania. Hydrodistillation, simultaneous distillation–solvent extraction, static headspace and solid phase microextraction methods were used for the isolation of aroma volatiles. Terpinen-4-ol, α-terpineol, γ-terpinene, α-terpinene, cis-sabinene hydrate and p-cymene were the major constituents in sweet Marjoram. The differences in the composition depending on the isolation techniques were quite considerable. A sensory panel performed sensory analysis of the ground herb, pure essential oil and the extract, and aroma profiles of the products were expressed graphically. The changes of the odour profiles of Marjoram during isolation in many cases can be linked to the odour characteristics of pure compounds present in Marjoram. Copyright © 2005 John Wiley & Sons, Ltd.
Johannes Novak - One of the best experts on this subject based on the ideXlab platform.
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the essential oil composition of wild growing sweet Marjoram origanum majorana l lamiaceae from cyprus three chemotypes
Journal of Essential Oil Research, 2008Co-Authors: Johannes Novak, Brigitte Lukas, Chlodwig FranzAbstract:Abstract Individual plants grown in a greenhouse from seeds of a natural population of sweet Marjoram (Origanum majorana L.) from Cyprus were analyzed for their essential oil composition. Three chemotypes were detected in the population. Besides the standard ‘Marjoramy’ composition (‘sabinyl chemotype’) with 74% of oil compounds belonging to the bicyclic compounds sabinene, trans- and cis-sabinene hydrate and cis-sabinene hydrate acetate (‘sabinyl compounds’), two further chemotypes were present in the population, namely a pure α—terpineol chemotype (73% α—terpineol) and a mixed sabinyl/α—terpineol chemotype (41% sabinyl compounds, 40% α—terpineol). The chemotype frequencies found in this population were 56% of the plants belonging to the sabinyl chemotype, 4% to the pure α—terpineol chemotype and 40% to the mixed sabinyl/α—terpineol chemotype.
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Stability of hybrid combinations of Marjoram (Origanum majorana L.)
Flavour and Fragrance Journal, 2003Co-Authors: Johannes Novak, Jan Langbehn, Friedrich Pank, Heinrich Grausgruber, Wolf-dieter Blüthner, Carla Vender, Leon Van Niekerk, Wolfram Junghanns, Chlodwig FranzAbstract:The effect of genotype by environment interaction (G × E) was studied in Marjoram in an experiment using 34 genotypes and three locations. For yield, no significant G × E was found, while for plant height, flowering time and the essential oil content, the G × E was significant. As to leaf colour, which was determined using the L*a*b* system and a sensorial score, only the coordinate a* was not significant. Both sensorial evaluations for smell and taste revealed some genotypes to be more stable than others. Regarding the essential oil compounds, both of the ‘Marjoramy’ compounds, cis-sabinene hydrate and cis-sabinene hydrate acetate, were extremely unstable in one hybrid combination which, however, turned out to be the most stable comparing to the total amount of these two compounds. The main sesquiterpenes, β-caryophyllene and bicyclogermacrene, were strongly correlated in their stability, except in one case, where only bicyclogermacrene was highly unstable. The estimation of G × E allows the extrapolation of the degree of instability that is to be expected for a special trait. But, above all, when G × E is given special consideration, it is possible to select for stable genotypes that can be cultivated, e.g. in different regions with the resulting raw material being of higher homogeneity and the environmental influences minimised. Copyright © 2003 John Wiley & Sons, Ltd.
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distribution of the cis sabinene hydrate acetate chemotype in accessions of Marjoram origanum majorana l
Euphytica, 2002Co-Authors: Johannes Novak, Christina Bitsch, Jan Langbehn, Friedrich Pank, Chlodwig FranzAbstract:The bicyclic monoterpenes cis-sabinene hydrate and cis-sabinene hydrate acetate are considered to be responsible for the special flavor of Marjoram (Origanum majorana L.). Analysis of single plants of different Marjoram accessions revealed the presence of a chemotype that divided the samples into two groups, with cis-sabinene hydrate acetate present either at high amounts of above 19% or at low amounts below 2%. Additionally, an arrow negative correlation of the concentration of cis-sabinene hydrate to its acetate was observed (R2 = 0.92).Since no trans-sabinene hydrate acetate could be found in the analyzed samples, the formation of cis-sabinene hydrate acetate seems to be a result of a specific enzymatic conversion in Marjoram. Among 20 accessions ofMarjoram studied, 17 were heterogeneous for the cis-sabinene hydrate acetate chemotype with frequencies of the low cis-sabinene hydrate acetate type between10% and 50%. If further sensorial studies can give leads as to which of the two compounds contributes to the preferred flavor, the variation observed in this study among natural populations could be used in breeding towards an optimized quality of Marjoram. The analytical technique applied in this study can be used to screen high sample numbers with a reasonable effort and time.
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essential oil compounds in a historical sample of Marjoram origanum majorana l lamiaceae
Flavour and Fragrance Journal, 2002Co-Authors: Johannes Novak, Jan Langbehn, Friedrich Pank, Chlodwig FranzAbstract:A historical sample of Marjoram (Origanum majorana L., Lamiaceae), more than 60 years old, was analysed and its composition compared to standard material from the European herb market. By using a solvent extract of the historical sample, the rearrangements and artefact formation usually occurring during the distillation of Marjoram were avoided. The extract contained high amounts of terpinen-4-ol, thus resembling the distilled essential oil more than the solvent extract of the standard sample. So artefact formation in Marjoram can also happen in planta in herbs stored for a long time under suboptimal conditions. The high content of carvacrol, normally never present in standard material from cultivation, gave an indication of the heterogeneity of Marjoram in former times, and confirmed the opinion that (cultivated) Marjoram is a chemovariety selected a long time ago. Copyright © 2002 John Wiley & Sons, Ltd.
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ratios of cis and trans sabinene hydrate in origanum majorana l and origanum microphyllum bentham vogel
Biochemical Systematics and Ecology, 2000Co-Authors: Johannes Novak, Christina Bitsch, Jan Langbehn, Melpo Skoula, Yiota Gotsiou, Friedrich Pank, Chlodwig FranzAbstract:Abstract (+)- cis -Sabinene hydrate and (+)- trans -sabinene hydrate are the main monoterpenes found in Marjoram ( Origanum majorana ), but can also be found in other Origanum species as well, as in e.g. Melaleuca alternifolia . The synthesis of sabinene hydrate in Marjoram ( Origanum majorana ) is performed by sabinene hydrate synthase. It is claimed, that both, (+)- cis - and (+)- trans -sabinene hydrate are produced by the same enzyme in an exact ratio of 10 : 1. To verify this in vitro result in vivo, we analysed single plants of 20 different genotypes of Origanum majorana and of three different populations of Origanum microphyllum and calculated the ratios of (+)- cis - to (+)- trans -sabinene hydrates. In Origanum majorana a constant ratio of 20 : 1 could be found, whereas in Origanum microphyllum the ratio did not prove to be constant.
Susana Santoyo - One of the best experts on this subject based on the ideXlab platform.
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protein matrices ensure safe and functional delivery of rosmarinic acid from Marjoram origanum majorana extracts
Journal of the Science of Food and Agriculture, 2019Co-Authors: Elena Arranz, Marisol Villalva, Anilda Guri, Elena Ortegohernandez, Laura Jaime, Guillermo Reglero, Susana Santoyo, Milena CorredigAbstract:To understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, two different protein matrices were evaluated as means to protect the extract isolated from Marjoram leaves (Origanum majorana), casein micelles from fresh skim milk and soy protein isolate (SPI). RESULTS Marjoram extract was obtained from pressurization of ethanol and water solvent. Protein dispersions of casein and SPI (5?g?L?1 each) with or without Marjoram extract (0.1?3?mg?mL?1) were prepared and homogenized. The physicochemical characterization of charge and entrapment efficiency were conducted. The results demonstrated that entrapment efficiency was highly dependent on the carrier itself where SPI formulations showed 20% higher affinity when compared to casein micelles. To investigate the physiological behaviour of the Marjoram?protein dispersions, human macrophages were employed. A non-specific inflammatory response of macrophages stimulated with bacterial lipopolysaccharide was measured for TNF-α, IL-1? and IL-6 cytokine secretion. CONCLUSION Casein and SPI protein formulations warranted high bioefficacy of Marjoram extract, showing their potential as safe carriers. ? 2018 Society of Chemical Industry
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supercritical fluid extraction as an alternative process to obtain essential oils with anti inflammatory properties from Marjoram and sweet basil
Industrial Crops and Products, 2015Co-Authors: Elena Arranz, Laura Jaime, Guillermo Reglero, M Lopez C De Las Hazas, Susana SantoyoAbstract:Abstract The anti-inflammatory potential of Marjoram and sweet basil essential oils obtained by supercritical fluid extraction (SFE) was tested in vitro using THP-1 human macrophage cells. THP-1 cells were activated by lipopolysaccharide or human ox-LDL and the cytokine secretion and gene expression of, respectively, TNF-α, IL-1β, IL-6 and IL-10 along with COX-2 and NFκB gene expression was evaluated. Results indicated that both Marjoram and sweet basil essential oils at a concentration of 10 μg/mL markedly suppressed the production of pro-inflammatory cytokines and gene expression in LPS and ox-LDL THP-1 activation. The chemical composition of Marjoram and basil extracts was evaluated and the activity of the main compounds was also tested for cytokine production and gene expression. We concluded that the anti-inflammatory activity of both oils is dedicated to their main compounds, respectively, sabinene hydrate and terpineol for Marjoram and linalool and eugenol for sweet basil extracts. Furthermore, these results confirmed their application as anti-atherosclerotic agents. Main compounds presented in supercritical basil (linalool and eugenol) and Marjoram (sabinene hydrate and terpineol) essential oils also presented an important anti-inflammatory activity, which allowed us to propose these compounds as responsible for the anti-inflammatory activity found in essential oils. In conclusion, SFE allowed to obtain sage and Marjoram essential oils with significant anti-inflammatory properties. Furthermore, these supercritical essential oils have also shown an important anti-inflammatory effect in an atherosclerotic environment and presented a highly potential application in the prevention of atherosclerosis.
Guillermo Reglero - One of the best experts on this subject based on the ideXlab platform.
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protein matrices ensure safe and functional delivery of rosmarinic acid from Marjoram origanum majorana extracts
Journal of the Science of Food and Agriculture, 2019Co-Authors: Elena Arranz, Marisol Villalva, Anilda Guri, Elena Ortegohernandez, Laura Jaime, Guillermo Reglero, Susana Santoyo, Milena CorredigAbstract:To understand the interactions between carriers and functional ingredients is crucial when designing delivery systems, to maximize bioefficacy and functionality. In this study, two different protein matrices were evaluated as means to protect the extract isolated from Marjoram leaves (Origanum majorana), casein micelles from fresh skim milk and soy protein isolate (SPI). RESULTS Marjoram extract was obtained from pressurization of ethanol and water solvent. Protein dispersions of casein and SPI (5?g?L?1 each) with or without Marjoram extract (0.1?3?mg?mL?1) were prepared and homogenized. The physicochemical characterization of charge and entrapment efficiency were conducted. The results demonstrated that entrapment efficiency was highly dependent on the carrier itself where SPI formulations showed 20% higher affinity when compared to casein micelles. To investigate the physiological behaviour of the Marjoram?protein dispersions, human macrophages were employed. A non-specific inflammatory response of macrophages stimulated with bacterial lipopolysaccharide was measured for TNF-α, IL-1? and IL-6 cytokine secretion. CONCLUSION Casein and SPI protein formulations warranted high bioefficacy of Marjoram extract, showing their potential as safe carriers. ? 2018 Society of Chemical Industry
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supercritical fluid extraction as an alternative process to obtain essential oils with anti inflammatory properties from Marjoram and sweet basil
Industrial Crops and Products, 2015Co-Authors: Elena Arranz, Laura Jaime, Guillermo Reglero, M Lopez C De Las Hazas, Susana SantoyoAbstract:Abstract The anti-inflammatory potential of Marjoram and sweet basil essential oils obtained by supercritical fluid extraction (SFE) was tested in vitro using THP-1 human macrophage cells. THP-1 cells were activated by lipopolysaccharide or human ox-LDL and the cytokine secretion and gene expression of, respectively, TNF-α, IL-1β, IL-6 and IL-10 along with COX-2 and NFκB gene expression was evaluated. Results indicated that both Marjoram and sweet basil essential oils at a concentration of 10 μg/mL markedly suppressed the production of pro-inflammatory cytokines and gene expression in LPS and ox-LDL THP-1 activation. The chemical composition of Marjoram and basil extracts was evaluated and the activity of the main compounds was also tested for cytokine production and gene expression. We concluded that the anti-inflammatory activity of both oils is dedicated to their main compounds, respectively, sabinene hydrate and terpineol for Marjoram and linalool and eugenol for sweet basil extracts. Furthermore, these results confirmed their application as anti-atherosclerotic agents. Main compounds presented in supercritical basil (linalool and eugenol) and Marjoram (sabinene hydrate and terpineol) essential oils also presented an important anti-inflammatory activity, which allowed us to propose these compounds as responsible for the anti-inflammatory activity found in essential oils. In conclusion, SFE allowed to obtain sage and Marjoram essential oils with significant anti-inflammatory properties. Furthermore, these supercritical essential oils have also shown an important anti-inflammatory effect in an atherosclerotic environment and presented a highly potential application in the prevention of atherosclerosis.