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Antioxidant activity of rosemary and oregano ethanol extracts in soybean oil under thermal oxidation 116
ALMEIDA-DORIA,R.F.; REGITANO-D'ARCE,Marisa A.B..
Four experiments were conducted to measure the antioxidant activity of ethanol extracts of rosemary and oregano compared with synthetic antioxidants such as TBHQ and BHA/BHT. The antioxidant activity was determined and results differed from those of the Oven test at 63º C. Peroxide values and absorptivities at 232 nm of soybean oil under Oven test were lower in treatments with 25, 50, 75, 100 and 200 mg.Kg-1 TBHQ than in treatments with 1000 mg.Kg-1 oregano extract (O), 500 mg.Kg-1 rosemary extract (R) and their mixture R+O. All the treatments were effective in controlling the thermal oxidation of oils; the natural extracts were as effective as BHA+BHT and less effective than TBHQ. The natural extracts were mixed with 25, 50, 75 and 100 mg.Kg-1 TBHQ and...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Natural antioxidants; Soybean oil; Oxidation; Rosemary; Oregano.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200013
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Comparative evaluation of dietary oregano, anise and olive leaves in laying Japanese quails 89
Christaki,EV; Bonos,EM; Florou-Paneri,PC.
Aim of the present study was the comparative evaluation of the effect of ground oregano, anise and olive leaves as feed additives on performance and some egg quality characteristics of laying Japanese quails. A total of 189 Coturnix japonica quails (126 females and 63 males), 149 days old, were randomly allocated into seven equal groups with three subgroups of 9 birds each (6 females and 3 males). A commercial laying diet was fed to the control group. The remaining six groups were fed the same diet supplemented with oregano at 10 g/kg or 20 g/kg, anise at 10 g/kg or 20 g/kg and olive leaves at 10 g/kg or at 20 g/kg. The birds were offered feed and water ad libitum for a period of 29 days, while being kept under commercial conditions. During the experiment,...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Anise; Egg characteristics; Egg laying percentage; Olive leaves; Oregano.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000200003
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Effects of essential oils of Rosmarinus officinalis Linn. and Origanum vulgare Linn. from different origins on Sporothrix brasiliensis and Sporothrix schenckii complex 45
Waller,S.B.; Madrid,I.M.; Cleff,M.B.; Santin,R.; Freitag,R.A.; Meireles,M.C.A.; Mello,J.R.B..
ABSTRACT Rosmarinus officinalis L. (rosemary) and Origanum vulgare L. (oregano) are known to have antimicrobial properties, but studies on sporotrichosis are scarce. This study aimed to evaluate the anti-Sporothrix spp. activity of essential oils from commercial products and oils extracted from aerial parts of these plants and analyze their chemical constituents. S. schenckii complex and S. brasiliensis (n: 25) isolated from humans, cats, dogs, and environmental soil were tested through M27-A3 guidelines of CLSI with modification for phytotherapics. The essential oils of R. officinalis L. were similar for MIC50 and MFC50 ≤2.25mg/mL for extracted oil; and 4.5mg/mL and 9mg/mL, respectively, for commercial oil. Both products showed MIC90 of 18mg/mL and MFC90...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Sporotrichosis; Antifungal resistance; Oregano; Rosemary; Lamiaceae.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000400991
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Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids 58
Tavares,Adassa Gama; Monte,Daniel Farias Marinho do; Albuquerque,Allan dos Reis; Sampaio,Fábio Correia; Magnani,Marciane; Siqueira Júnior,José Pinto de; Souza,Evandro Leite de.
Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of the minimum inhibitory concentration - 1/2 MIC and 1/4 of the minimum inhibitory concentration - 1/4 MIC) of Origanum vulgare L. essential oil (OVEO). The habituation of S. aureus to 1/2 MIC and 1/4 MIC of OVEO did not induce direct-tolerance or cross-tolerance in the tested strains, as assessed by modulation of MIC values. Otherwise, exposing the strains to OVEO at sublethal concentrations maintained or increased the sensitivity of the cells to the tested...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Staphylococcus; Adaptation; Essential oil; Oregano.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000300835
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Influence of lipids and proteins amounts and pH values on the inhibitory effects of Origanum vulgare L. essential oil against Escherichia coli and Salmonella Typhimurium 60
Medeiros,Andrea Sulamita de Jesus; Carvalho,Rhayane Idalyne; Conceição,Maria Lúcia da; Magnani,Marciane; Souza,Evandro Leite de.
Origanum vulgare L. (OVEO) essential oil has been considered a candidate antimicrobial for use in food conservation systems. However, studies on the influence of concomitant variations of different food components or physicochemical parameters on the antibacterial properties of OVEO are scarce. This study assessed the influence of concomitant variations in amounts of proteins - PTN (4.0, 6.0 or 8.0 g/100 mL) and lipids - LIP (3.75, 5.0 or 6.25 g/100 mL) and pH values (5.0, 5.5 or 6.0) in cultivation medium on the inhibitory effects of OVEO against Escherichia coli (EC) and Salmonella Typhimurium (ST). Lowest minimum inhibitory concentration values of OVEO against EC and ST were observed in media with the highest LIP amounts regardless the PTN amount and pH...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oregano; Antibacterial effects; Influential factors; Foodborne pathogens.
Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502020000100622
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Pre- and postnatal evaluation of offspring rats exposed to Origanum vulgare essential oil during mating, gestation and lactation 65
Hollenbach,Clarissa Boemler; Stedile,Rafael; Mello,Fabíola Peixoto da Silva; Bing,Rafaela Scheer; Rosa,Patrícia Pisoni da; Rodrigues,Maria Regina Alves; Mello,Fernanda Bastos de; Zanette,Régis Adriel; Mello,João Roberto Braga de.
ABSTRACT: Despite the increasing use of oregano ( Origanum vulgare L.) essential oil for therapeutic purposes, pre- and postnatal development of animals offspring exposed to this oil has not yet been evaluated. In line with previous concerns of genotoxicity, in this study adult rats were exposed to different doses of oregano essential oil (3, 9 and 27% vol/vol) during pre-mating, mating, gestation and lactation. Prenatal screening included fetal development and uterine inspection, where the reproductive rate of females such as breeding, pregnancy, delivery, viability and post-implantation loss rate were measured. Postnatal evaluation of rat offspring included motor development, neuroendocrine and behavioral assessment. Body weight of rat dams and signs of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Oregano; Reproductive toxicity; Progeny; Reproduction; Rats.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000100552
Registros recuperados: 6
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