Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 3846.00 1690.00 8000.00 2939.85
mol/100 g 0.00 0.00 0.00 0.00

Values calculated by aggregating data from 4 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation

Original Content Values Used to Produce Means

Madsen H.L., Nielsen B.R., Bertelsen G., Skibsted L.H. (1996) Screening of antioxidative activity of spices. A comparison between assays based on ESR spin trapping and electrochemical measurement of oxygen consumption. Food Chemistry 57:331-337
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3854.00 mg/100 g FW Spices - Dried leaves - Marjoram - Origanum majoranae no 1
Proestos C., Chorianopoulos N., Nychas G.J.E., Komaitis M. (2005) RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. Journal of Agricultural and Food Chemistry 53:1190-1195 PubMed (22344920)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1690.00 mg/100 g FW Labiateae - Dried (25 °C in the dark) - Origanum majorana - Herb no 1
Proestos C., Komaitis M. (2006) Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics. Journal of Food Quality 29:567-582
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1840.00 mg/100 g FW Aromatic plants - Dried (25°C for 10 days) - Origanum majorana no 1
Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. (2007) Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. Journal of Food Science and Technology 44:357-359
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
8000.00 mg/100 g FW Spices - Marjoram - Origanum majorana - Dried yes 1