Extraction, indentification and biological activities marjoram essential oil

Extraction of essential oil Marjoram plant [Origanum majorana] was carried out on seasonal basis. Three cuts of the herb viz: November, February and April were obtained, steam distilled and identified by gas liquid chromatography. The highest content of phenolics mainly carvacrol and thymol were recorded in April cut. The most effective fraction showed remarkable inhibitory effect towards various Gram positive and Gram negative bacteria. The mode of action on selected bacteria viz: Escherichia coli and Bacillus megaterium was then investigated in terms of inhibition of enzyme synthesis, nucleic acids, total cellular nitrogen, nuclease activity and dry weight