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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Šipailieneė et al. (2006) studied this question.
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