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Actividad de extractos de orégano y tomillo frente a microorganismos asociados con otitis externa Plantas Medicinales
de Souza Prestes,Luciana; Frascolla,Ricardo; Santin,Rosema; Ziemann dos Santos,Marco Aurelio; Costa Schram,Renata; Alves Rodrigues,Maria Regina; Damé Schuch,Luiz Filipe; Araújo Meireles,Mario Carlos.
INTRODUCCIÓN: la utilización de plantas con fines medicinales para el tratamiento de enfermedades ha ocurrido a lo largo de la historia de la humanidad. La enfermedad más comúnmente diagnosticada en perros es la otitis externa y, por lo tanto, es grande su importancia clínica. OBJETIVO: evaluar la actividad antimicrobiana in vitro de 3 tipos de extractos de las plantas Origanum vulgare L. (orégano) y Thymus vulgaris L. (tomillo), un aceite, una tintura y una decocción, frente a microorganismos asociados con esa enfermedad. MÉTODOS: la evaluación de los extractos fue realizada a través de microdiluciones en caldo frente a aislados de Malassezia pachydermatis, Pseudomonas aeruginosa (ATCC 10145) y Staphylococcus aureus (ATCC 12600). Se realizó un análisis...
Tipo: Journal article Palavras-chave: Origanum vulgare L.; Thymus vulgaris L.; Aceite esencial; Tintura; Otitis externa.
Ano: 2008 URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S1028-47962008000400003
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Effectiveness of Origanum vulgare L. and Origanum majorana L. essential oils in inhibiting the growth of bacterial strains isolated from the patients with conjunctivitis BABT
Oliveira,Jana Luíza Toscano Mendes de; Diniz,Margareth de Fátima Melo; Lima,Edeltrudes de Oliveira; Souza,Evandro Leite de; Trajano,Vinícius Nogueira; Santos,Bernadete Helena Cavalcante.
This study aimed to evaluate the antibacterial activity of Origanum vulgare L. and O. majorana L. essential oils on Staphylococcus aureus, S. coagulase negative, Enterobacter spp., Proteus spp., Acinetobacter spp., Klebsiella spp. isolated from the patients with conjunctivitis. The results showed a prominent inhibitory effect of both the essential oils on all the bacterial strains, noted by the large bacterial growth inhibition zones (15-32mm). The Minimum Inhibitory Concentrations (MIC) values were between 5-20µL/mL and 2.5-10 µL/mL for O. vulgare and O. majorana essential oil, respectively. The MIC were able to cause significant (P<0.05) inhibitory effect on the cell viability of Klebsiella spp., Proteus spp. and S. aureus providing a total...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Origanum marjorana L.; Essential oil; Antibacterial activity; Conjunctivitis.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000100006
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Effects of irrigation intervals and organic manure on morphological traits, essential oil content and yield of oregano ( Origanum vulgare L.) Anais da ABC (AABC)
GERAMI,FARZAD; MOGHADDAM,PARVIZ R.; GHORBANI,REZA; HASSANI,ABBAS.
ABSTRACT In order to evaluate the effect of irrigation intervals and cattle manure levels on morphological traits, essential oil content and yield of oregano, an experiment was conducted at the experimental Farm of the Faculty of Agriculture, Urmia University, Iran. The experimental design was split-plots, arranged in randomized complete blocks with three replications. Main plots including irrigation intervals (1, 2 and 3 weeks) and four levels of cattle manure at 0, 10, 20 and 30 t ha-1 were allocated to sub plots. Our results showed that increasing irrigation intervals reduced values of all morphological traits except for proportion of stems. Also, values for stems number, plant spread, stem diameter, leaf area, fresh and dry herb yield increased by...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Cattle manure; Essential oil; Irrigation; Origanum vulgare L.; Yield..
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652016000602375
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Interference of heating on the antimicrobial activity and chemical composition of Origanum vulgare L. (Lamiaceae) essential oil Ciênc. Tecnol. Aliment.
Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Barbosa Filho,José Maria; Marques,Márcia Ortiz Mayo.
Origanum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration and determining MIC values by the solid medium diffusion procedure. The essential oil chemical composition analysis was performed by GC-MS. O. vulgare essential oil showed interesting...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Heating; Antimicrobial activity; Chemical composition.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200023
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Oregano production under various water depths estimated by means of the class A pan evaporation Horticultura Brasileira
Marques,Patricia Angélica A; Bernardi Filho,Lineu; Oliveira,Ricardo B de.
The purpose of this experiment was to analyze the effect of five irrigation water depths on oregano production. Oregano is a plant rich in essential oil, commonly used as seasoning in food preparation. The water depths were estimated based on the class A pan evaporation (CPE): 0 CPE (without water replacement); 25 CPE, 50 CPE, 75 CPE, and 100% CPE. The analyzed variables were fresh and dry weight of leaves and roots, yield, net return, and water use efficiency. The experiment was carried out in Presidente Prudente, São Paulo State, Brazil, from February to May 2006. The best results for all the studied variables were found when 100% CPE was used. A linear positive relation was observed between water increments and fresh and dry weight of both the...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Evaporation; Medicinal plants; Yield; Net profit; Water use efficiency.
Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362009000100012
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Origanum vulgare L. essential oil as inhibitor of potentially toxigenic Aspergilli Ciênc. Tecnol. Aliment.
Mitchell,Teresa Cristina; Stamford,Tânia Lúcia Montenegro; Souza,Evandro Leite de; Lima,Edeltrudes de Oliveira; Carmo,Egberto Santos.
Origanum vulgare L. essential oil has been known as an interesting source of antimicrobial compounds to be applied in food conservation. In this study, the effect of O. vulgare essential on the growth of A. flavus, A. parasiticus, A. fumigatus, A. terreus and A. ochraceus was assessed. The essential oil had a significant inhibitory effect on all assayed fungi. MIC was 0.6 µL.mL-1 for all fungi, while MFC was in the range of 1.25-2.5 µL.mL-1. The radial mycelial growth of A. flavus and A. parasiticus was strongly inhibited over 14 days at 0.6, 1.25 and 2.5 µL.mL-1 of oil in solid medium. The mycelial mass of all fungi was inhibited over 90% at 0.6 and 0.3 µL.mL-1 in liquid medium, while it was 100% at 1.25 µL.mL-1. The oil in a range of concentrations (0.6...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Anti-mould activity; Aspergillus; Biocontrol.
Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300029
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Sensitivity of spoiling and pathogen food-related bacteria to Origanum vulgare L. (Lamiaceae) essential oil BJM
Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira.
Origanum vulgare L. (oregano), Lamiaceae, has been known as plant specie with prominent biological properties for a long time. This study aimed to evaluate the antibacterial activity of Origanum vulgare essential oil on various Gram-positive and Gram-negative spoiling and/or pathogen food-related bacteria, as well as to observe its antimicrobial effectiveness in a food conservation micromodel. The results showed a strong antibacterial activity of the assayed essential oil noted by large growth inhibition zones (30-37 mm). MIC values were between 20-40 µL/mL for the most bacteria strains. Essential oil was able to cause significant (P<0.05) inhibitory effect on the bacteria viability providing a bacteriostatic effect after 24hours of exposure. In...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Origanum vulgare L.; Essential oil; Antimicrobial activity; Bacteria.
Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400023
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The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation BABT
Özcan,M. Musa; Arslan,Derya; Aydar,Ali Osman.
The effect of oregano the (Origanum vulgare L.) oil at the levels of 0.05, 0.1 and 0.3% and oregano hydrosol on the physicochemical, microbiological and sensory characteristics of the green olive (Edremit variety) fermentation was investigated. The initial pH of the oregano oil added samples were higher than the other treatments, which were above 5.8. The highest final acidity was observed in the hydrosol+brine combination (0.53%). The initial LAB population on the first day of the fermentation was high in the diluted hydrosol (8.89 log cfu ml-1) and control (8.47 log cfu ml-1) samples. But a significant difference was not observed between the LAB counts of the treatments on the 40th day of fermentation. The control and brine+oregano hydrosol samples had...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Green olive; Fermentation; Origanum vulgare L.; Essential oil; Hydrosol.
Ano: 2008 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000300022
Registros recuperados: 8
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