Origanum Majorana Flower/Leaf/Stem Oil is a compound of natural origin that comes from the marjoram plant, an aromatic herb used in both cooking and traditional medicine. 

Industrial Production Process

• Harvesting of the entire Origanum majorana plant. Flowers, leaves, and stems are harvested together at the optimal time, usually just before or during flowering, to maximize the yield of essential oils.
• Drying of the harvested material. The entire plant is gently dried, if necessary, to reduce moisture while preserving the volatile essential oils.
• Steam distillation. The dried material undergoes steam distillation. Hot steam extracts the essential oils from the entire plant and carries them to the condenser.
• Separation. After condensation, the essential oils separate from the distillation water due to their lower density, allowing for easy collection.
• Purification. The collected oils are further purified through methods such as fractional distillation or filtration to remove impurities and enhance the quality of the final oil.

What it is used for and where

Cosmetics - INCI Functions

Fragrance. It plays a very important role in the formulation of cosmetic products as it provides the possibility of enhancing, masking or adding fragrance to the final product, increasing its marketability. It is able to create a perceptible pleasant odour, masking a bad smell. The consumer always expects to find a pleasant or distinctive scent in a cosmetic product. 

Skin conditioning agent. It is the mainstay of topical skin treatment as it has the function of restoring, increasing or improving skin tolerance to external factors, including melanocyte tolerance. The most important function of the conditioning agent is to prevent skin dehydration, but the subject is rather complex and involves emollients and humectants that can be added in the formulation.

Flavoring agent. The purpose of this ingredient is to modify the solution to impart a certain flavour. Natural flavouring extracts are rather expensive, so the cosmetic and pharmaceutical industries resort to synthesised substances that have sensory characteristics mostly similar to natural flavourings or are naturally equivalent. This ingredient is isolated through chemical processes or is synthesised from chemicals. It is also referred to as Aroma.

CAS   84082-58-6

EC number   282-004-4

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Marjoram (Origanum majorana L.) is an herb of the mint family, belonging to the Labiatae family commonly used in culinary and medicinal applications. It has a sweeter flavor than its relative oregano and is used in a variety of dishes, especially those of Mediterranean cuisine.

What it is used for and where

Food

Marjoram is widely used to enhance the flavor of soups, sauces, salads, and meat dishes. Its sweet, aromatic qualities make it a favorite among chefs and home cooks alike.

Medical

Traditionally, marjoram has been used to aid digestion and relieve symptoms of the common cold and flu. It is also thought to have anti-inflammatory and antimicrobial properties, which can help support overall health. It is high in antioxidants (1), which help combat oxidative stress and may reduce the risk of chronic diseases (2). 

Phytochemical analysis detected phenolic acids such as vanillic acid, gallic acid, ferulic acid, caffeic acid, syringic acid, p- and m-hydroxybenzoic acid, coumaric acid, neochlorogenic acid, protocatechuic acid, chlorogenic acid, and kaftaric acid (3).

Cosmetics - INCI Functions

Fragrance. It plays a very important role in the formulation of cosmetic products as it provides the possibility of enhancing, masking or adding fragrance to the final product, increasing its marketability. It is able to create a perceptible pleasant odour, masking a bad smell. The consumer always expects to find a pleasant or distinctive scent in a cosmetic product. 

Refreshing. This ingredient is included in cosmetic products to provide a refreshing or toning sensation to the skin and can also help relieve irritation or redness.

Uses of Marjoram

Oils. Marjoram essential oil is used in aromatherapy to relieve stress and anxiety, and topically to relieve muscle and joint pain.

Herbalism. Dried marjoram leaves are used in herbal teas and preparations to support digestive health and relieve respiratory conditions.

Safety

Allergic reactions. Like many herbs, some people may be allergic to marjoram, experiencing symptoms such as rashes or respiratory problems.

Pregnancy and lactation. Marjoram in medicinal amounts may not be safe during pregnancy as it could potentially affect hormone levels and uterine stability. It is recommended to stick to dietary amounts during these periods.

Interactions. It may interact with some medications, especially those that affect blood clotting, such as anticoagulants. It is important to consult a health care provider if you are on medication and want to use marjoram for medicinal purposes.

References_____________________________________________________________________

(1) Bina F, Rahimi R. Sweet Marjoram: A Review of Ethnopharmacology, Phytochemistry, and Biological Activities. J Evid Based Complementary Altern Med. 2017 Jan;22(1):175-185. doi: 10.1177/2156587216650793. 

Abstract. Origanum majorana L. commonly known as sweet marjoram has been used for variety of diseases in traditional and folklore medicines, including gastrointestinal, ocular, nasopharyngeal, respiratory, cardiac, rheumatologic, and neurological disorders. Essential oil containing monoterpene hydrocarbons and oxygenated monoterpenes as well as phenolic compounds are chemical constituents isolated and detected in O majorana Wide range of pharmacological activities including antioxidant, hepatoprotective, cardioprotective, anti-platelet, gastroprotective, antibacterial and antifungal, antiprotozoal, antiatherosclerosis, anti-inflammatory, antimetastatic, antitumor, antiulcer, and anticholinesterase inhibitory activities have been reported from this plant in modern medicine. This article summarizes comprehensive information concerning traditional uses, phytochemistry, and pharmacological activities of sweet marjoram.

(2) Diniz do Nascimento L, Moraes AAB, Costa KSD, Pereira Galúcio JM, Taube PS, Costa CML, Neves Cruz J, de Aguiar Andrade EH, Faria LJG. Bioactive Natural Compounds and Antioxidant Activity of Essential Oils from Spice Plants: New Findings and Potential Applications. Biomolecules. 2020 Jul 1;10(7):988. doi: 10.3390/biom10070988. 

Abstract. Spice plants have a great influence on world history. For centuries, different civilizations have used them to condiment the foods of kings and nobles and applied them as embalming preservatives, perfumes, cosmetics, and medicines in different regions of the world. In general, these plants have formed the basis of traditional medicine and some of their derived substances have been utilized to treat different human diseases. Essential oils (EOs) obtained from these plants have been also used as therapeutic agents and have shown supportive uses in remedial practices. The discovery and development of bioactive compounds from these natural products, based on their traditional uses, play an important role in developing the scientific evidence of their potential pharmaceutical, cosmetic, and food applications. In the present review, using recent studies, we exhibit a general overview of the main aspects related to the importance of spice plants widely used in traditional medicine: Cinnamomumzeylanicum (true cinnamon), Menthapiperita (peppermint), Ocimumbasilicum (basil), Origanumvulgare (oregano), Piper nigrum (black pepper), Rosmarinus officinalis (rosemary), and Thymus vulgaris (thyme); and we discuss new findings of the bioactive compounds obtained from their EOs, their potential applications, as well as their molecular mechanisms of action, focusing on their antioxidant activity. We also exhibit the main in vitro methods applied to determine the antioxidant activities of these natural products.

(3) Vallverdú-Queralt, A., Regueiro, J., Alvarenga, J. F. R., Martinez-Huelamo, M., Leal, L. N., & Lamuela-Raventos, R. M. (2015). Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg. Food Science and Technology, 35, 189-195.

Abstract. Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.