Oregano Research Papers - Academia.edu (original) (raw)

The present study optimised the accelerated solvent extraction (ASE) conditions (Dionex ASEÒ 200, USA) to maximise the antioxidant capacity of the extracts from three spices of Lamiaceae family; rosemary, oregano and marjoram. Optimised conditions with regard to extraction temperature (66-129 °C) and solvent concentration (32-88% methanol) were identified using response surface methodology (RSM). For all three spices results showed that 129 °C was the optimum temperature in order to obtain extracts with high antioxidant activity. Optimal methanol concentrations with respect to the antioxidant activity of rosemary and marjoram extracts were 56% and 57% respectively. Oregano showed a different response to the effect of methanol concentration and was optimally extracted at 33%. The antioxidant activity yields of the optimal ASE extracts were significantly (p < 0.05) higher than solid/liquid extracts. The predicted models were highly significant (p < 0.05) for both total phenol (TP) and ferric reducing antioxidant property (FRAP) values in all the spices with high regression coefficients (R2) ranging from 0.952 to 0.999.

- by
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- Analytical Chemistry, Response Surface Methodology, Pharmacognosy, Health

The antibacterial activity of essential oils and their derivatives has been recognized for a long time. In the present study, the chemical composition and the antibacterial properties of the essential oils obtained from the aerial parts of the four Lamiaceae species, wild oregano (Origanum minutiflorum) (endemic in Turkey), oregano (Origanum onites), black thyme (Thymbra spicata) and wild savory (Satureja cuneifolia), with commercial importance in Turkey, were evaluated. The major constituent of the oils determined by GC was cavracrol (86.9% in O. onites, 84.6% in O. minutiflorum, 75.5% in T. spicata and 53.3% in S. cuneifolia). Four essential oils were investigated for activity against Aeromonas hydrophila, Bacillus amyloliquefaciens, B. brevis, B. cereus, B. subtilis, Corynebacterium xerosis, Enterococcus faecalis, Escherichia coli, Klebsiella pneumoniae, Listeria monocytogenes, Micrococcus luteus, Mycobacterium smegmatis, Proteus vulgaris, Staphylococcus aureus and Yersinia enterocolitica, using a paper disc diffusion method. All essential oils inhibited all bacteria at concentrations of <1/100 (v/v). The essential oil of T. spicata was the most active. B. amyloliquefaciens was the most sensitive. The results of this study confirmed the possibility of using these four essential oils in food systems to prevent the growth of foodborne bacteria and extend the shelf life of processed foods.

- by Mohammad Jalali
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- Essential Oil, SHELF LIFE, Escherichia coli, Listeria monocytogenes

Oregano Water reuse Regrowth Coliform a b s t r a c t

- by Bruce Jefferson
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- Microbiology, Water, Water Reuse, Multidisciplinary

Oregano ( Thymbra capitata and Origanum vulgare) essential oils (EOs), cultivated and extracted in the South-East of Spain, were analysed by GC/MS to determine their composition. ( E)-β-Caryophyllene (0.5–4.9%), thymol (0.2–5.8%), p-cymene (3.8–8.2%), γ-terpinene (2.1–10.7%) and carvacrol (58.7–77.4%) were determined as the main molecules. This characterisation was completed with enantioselective gas chromatography, where (-)-( E)-β-caryophyllene, (+)-α-pinene and (+)-β-pinene were determined as the main enantiomers. Antioxidant activity was evaluated positively by several methods, accounting for activity against free radicals and reducing power. Important inhibitory activity on lipoxygenase (LOX) and acetylcholinesterase (AChE) was observed supporting potential anti-inflammatory, anti-Alzheimer and insecticidal activities, mainly due to carvacrol. These properties support the potential use of oregano EOs as natural cosmetic and natural pharmaceutical ingredients.

- by Alejandro López Carrasco
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- Organic Chemistry, Plant Biology, Spain, Antioxidants

Encapsulating properties of skimmed milk powder (SMP) and whey protein concentrate (WPC) for the coating of the essential oil (EO) of oregano (Origanum vulgare L.) and aroma extracts (AE) of citronella (Cymbopogon nardus G.) and sweet marjoram (Majorana hortensis L.) by spray-drying were evaluated. The efficiency of microencapsulation expressed as a percentage of flavoring entrapped into the microcapsules varied from 54.3% (marjoram in WPC) to 80.2% (oregano in SMP). The content of flavoring remaining on the surface of encapsulated oregano EO was remarkably lower (1.1% and 1.4%) as compared with citronella (11.2% and 15.2%) and marjoram (16.7% and 22.1%) AEs encapsulated in SMP and WPC matrixes, respectively. Consequently, the changes in the composition of individual flavor compounds during encapsulation were considerably smaller for oregano EO as compared with citronella and marjoram AEs. The release of aroma compounds from the encapsulated products was assessed by solid phase microextraction (SPME) of headspace volatiles and their analysis by gas chromatography; some differences were observed between the analysed products. However, the effect of SPME fiber polarity was another important factor affecting the amount of extracted aroma compounds from encapsulated flavors. The percentages of nonpolar aliphatic terpenes were higher in the extracts obtained by nonpolar polydimethylsiloxane or bipolar polydimethylsiloxane-divinylbenzene fibers, while the content of oxygenated constituents in most cases was higher on the polar polyacrylate fiber. The latter extracted lower amounts of volatiles during 10 min exposure. The scanning electron microscopy and particle size analysis revealed that microcapsules were well-formed spherically shaped particles; however, SMP coated products had smoother surface as compared to WPC, containing more dents and wrinkles on the capsule surface. Particle size varied from 6 to 280 lm for SMP and from 2 to 556 lm for WPC microencapsulated products.

- by Rimantas Venskutonis
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- Chemical Engineering, Chemistry, Food, Scanning Electron Microscopy

Micropropagation of Origanum vulgare L. by shoot buds, as a potential model system for studying carbon skeleton diversion from growth to secondary metabolism as adaptive response to nutrient deficiency, has been performed. In addition, the antioxidant phenolic compounds, produced by shoots under nutritional stress or in response to exogenously added proline, have been studied. Caffeic acid, rosmarinic acid, and lithospermic acid B have been isolated in oregano shoot cultures by reversed-phase high-performance liquid chromatography, and their structures have been elucidated by tandem mass spectrometry. Both nutritional stress, which in turn causes a moderate increase of constitutive free proline, and exogenous proline affect growth and antioxidant phenolic content of oregano shoots, compared to control.The role of proline, and the associated redox cycle, as a form of metabolic signaling based on a transfer of redox potential amongst interacting cell pathways, which in turn elicit phenolic metabolism via stimulated carbon flux through oxidative pentose phosphate pathway, is discussed. Furthermore, the potential use of oregano tissue and callus cultures as a new strategy to enable the production of useful secondary metabolites on a commercial scale is also discussed.

Like most large grazing herbivores, horses select their food based on visual cues, odour, taste, texture, availability and variety. There is relatively little published information about the role of flavour in diet selection by domestic horses in comparison with other domestic and companion animals. However, previous trials investigating effects of diet flavour in stabled horses indicated significant effects on foraging behaviour and selection. In this series of three trials we aimed to determine relative acceptance by presenting flavour preference tests to eight horses. Horses were stabled and fed hay ad lib on trial data collection days plus a standard unflavoured concentrate ration at 7:30 a.m. In Trial 1, 15 flavours were separately presented in standard 100 g cereal by-product meals and the trial was replicated. Quantity consumed, time of completion, partial rejection or refusal were recorded. Order of presentation was determined by a Latin Square design. Trial data were collected on five sampling days, separated by a minimum of 1 day. Horses were presented with six flavoured meals daily; minimum 1 h between the meals. Twelve flavours were universally accepted and of these the eight flavours with fastest mean consumption times (banana, carrot, cherry, cumin, fenugreek, oregano, peppermint and rosemary) were presented in paired preference tests in Trial 2. In Trial 2, all paired combinations of the eight flavours were presented, in two tests per day at noon and 4 p.m. Presentations of the same flavour were separated by at least 1 day. Paired presentations were in 300 g cereal by-product. Presentations were terminated when approximately half of the total amount presented had been consumed. Flavour preferences were expressed as a ratio from 0 www.elsevier.com/locate/applanim

- by Patricia Harris
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- Zoology, Animal Production, Data Collection, Selection

Many plants found in nature have been used to treat various illnesses. One such plant is oregano (Kekik in Turkish). Health beneficial effects of carvacrol obtained from oregano oil have been shown scientifically. We have investigated the comparative effects of carvacrol in the liver of rats subjected to ischemia-reperfusion defect, with silymarin. To test the effects we formed four groups using male Wistar albino rats. Group I was control. The other three groups of animals were administered 60 min prior to surgical operation single doses of physiological serum, carvacrol and silymarin, respectively. Group II, III and IV animal were subjected to 45 min long liver ischemia and 60 min reperfusion. Blood and tissue samples were collected for biochemical and histological analysis following the test.

A wide range of essential oils from sage, mint, hyssop, camomile and oregano were tested for their inhibitory effects against nine strains of Gram-negative bacteria and six strains of Gram-positive bacteria. Three principles were used in describing the antimicrobial effects of the essential oils: the overall antimicrobial activity determined by use of an impedometric method, the bactericidal effect determined as colony forming units after exposure to the essential oils, and the number of apparent dead cells determined after further enrichment. The data obtained indicate that while the essential oils of sage, mint, hyssop and camomile had generally a bacteriostatic activity, the essential oil from oregano appeared to be bactericidal at concentrations above 400 ppm, probably because of high contents in phenolic compounds. For the other essential oils, the chemical analysis was unable to explain the antimicrobial effect. The bacteriostatic activity was more marked against Gram-positive bacteria; in contrast, the bactericidal activity was greatest against Gram-negative bacteria. The most sensitive strain was Escherichia coli O157:H7 and, of the Gram-positive species even at the lowest oil concentrations, Listeria innocua was the most sensitive. The data obtained from the study of the bactericidal effect of oregano essential oil indicated that the major part of the species was irreversibly inactivated, i.e. they could not be revived by enrichment. q 2001 Elsevier Science B.V. All rights reserved. M. Marino . 0168-1605r01r$ -see front matter q 2001 Elsevier Science B.V. All rights reserved.

- by Marilena Marino
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- Microbiology, Industrial Biotechnology, Food Microbiology, Essential Oil

Mechanical, barrier and antimicrobial properties of 0.1-0.5% suspensions of the following essential oils (EOs)/oil compounds (OCs) were evaluated against the foodborne pathogen Escherichia coli O157:H7 in alginate-apple puree edible film (AAPEF): oregano oil/carvacrol; cinnamon oil/cinnamaldehyde; and lemongrass oil/citral. The presence of plant essential oils did not significantly affect water vapor and oxygen permeabilities of the films, but did significantly modify tensile properties. Antimicrobial activities of solutions used to prepare edible films (AAPFFS) were also determined. The results obtained demonstrate that carvacrol exhibited the strongest antimicrobial activity against E. coli O157:H7. The data show that the antimicrobial activities were in the following order: carvacrol > oregano oil > citral > lemongrass oil > cinnamaldehyde > cinnamon oil. This study showed that plant-derived essential oils and their constituents could be used to prepare apple-based antimicrobial edible films for food applications.

- by Roberto Avena and +1
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- Food Engineering, Food, Essential Oil, Escherichia coli

In the world, giardiosis is still a very important parasitic disease; only in Asia, Africa and America, there are more than 200 million of infected people in a year. The usual treatments are drugs that produce undesirable secondary effects, perhaps favouring the resistant strain selection. One alternative is to research compounds from plants used as antidiarrhoeic or antiparasitic in the traditional medicine. In a previous work, we found that Lippia beriandieri (Oregano) revealed to be more potent than tinidazole, a common antigiardiasic drug. In this current work, we tested the cell viability by re-culture and reduction of MTT-tetrazolium salts to MTT-formazan, and we showed the effect of oregano ethanolic extracts against Giardia intestinalis (synonyms: Giardia duodenalis, Giardia lamblia) trophozoites at concentrations ranging form 58 to 588 μg. We demonstrated the ultrastructural injury produced by oregano extracts in this parasite. Trophozoites lost their size and shape and showed damage in nucleus structure, perhaps by breaking the pattern of nucleoskeleton proteins.

The present investigation is based on the evaluation of the performance of a comprehensive two-dimensional liquid chromatography (LC×LC) system during method optimization. The LC×LC set-up, operated in normal phase (NP) mode (adsorption) in the first dimension (1D) and reversed-phase (RP) mode in the second dimension (2D), is equipped with a 1D microbore silica column and a 2D monolithic C 18 column with a 10-port two position valve as the interface. A photodiode array detector is used after the 2D separation. A possible cause of peak distorsion because of the immiscibility of the mobile phases employed in the two dimensions is resolved. The optimization of the analytical run time and flow rate for both dimensions and the initial gradient in the 2D is carried out with various standard compounds. The potential and versatility of this LC×LC approach is demonstrated through the separation of 11 standard components, most of them allergens. The latter, which are characterized by a scattered distribution on the 2D space plane, underwent separation on both a hydrophobicity and polarity basis.

- by Maitane Olivares
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- Engineering, Analytical Chemistry, Technology, Mass Spectrometry

Aims: The antifungal effects of essential oils of oregano (Origanum syriacum var. bevanii) and fennel (Foeniculum vulgare) were evaluated against Sclerotinia sclerotiorum. Effects of the essential oils on morphological structures of hyphae and sclerotia were studied under light and scanning electron microscopes (SEM).Methods and Results: Inhibitory effects of volatile and contact phases of the essential oils used were determined on hyphae and sclerotia. Both essential oils have a marked antifungal effect against S. sclerotiorum. Soil amendment with essential oils has significant effect on reducing sclerotial viability. Both essential oils significantly inhibited the fungal growth in soil, thereby increasing the number of surviving tomato seedling by 69·8% and 53·3%, respectively. Light and SEM observations on pathogen hyphae and sclerotia revealed considerable morphological alterations in hyphae and sclerotia.Conclusions: The significant reduction in the mycelial growth and germination of sclerotia would greatly reduce the pathogen inoculum source. This may influence the rate of disease development in soil.Significance and Impact of the Study: Considering the reduction in the number of diseased plants in infested soil amended with essential oils, we concluded that oregano and fennel essential oils could be used as possible bio fungicides alternative to synthetic fungicides against phytopathogenic fungi.

- by Soner Kurt
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- Scanning Electron Microscopy, Applied microbiology, Multidisciplinary, Essential Oil
- by Agnes Fernandes
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- Chemical Engineering, High Pressure, Carbon Dioxide, Food

Satureja pilosa Velen. subsp. origanita Dardioti & Kokkini, is a recently described endemic taxon of NE Greece (Thrace). Its epithet reflects the prominent odor of the plants, due to which it is used by the local people as an "oregano" herb. However, the study of 19 populations scattered along the taxon's range, revealed that the plants are characterized by a variety of odors. In particular plants from 10 populations, having essential oils rich in carvacrol (up to 62.3% of the total oil), emitted an "oregano" odor, while plants from seven populations, with oils rich in p-cymene (up to 49.8%) and/or thymol (up to 48.1%) had a "thyme" odor; the plants from the other two populations, with linalool-rich oils (59.2 and 82.7%) had a prominent "lavender" odor. A discriminant analysis with pre-defined groups the bioclimatic zone wherefrom the plants were collected has shown that the essential oil content and the amount of carvacrol gradually decrease from the Mesomediterranean to the Temperate Axeric bioclimates, while the amounts of p-cymene, thymol and linalool, increase. Our results, supported by similar findings concerning East Mediterranean taxa traded as "oregano", have shown that in order to characterize a herb as "true oregano", the plant odor, reflecting the oil composition, as well as the collection areas of the plants should be taken into account.

- by Regina Karousou and +1
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- Technology, Biological Sciences, Essential Oil, Discriminant Analysis

ABSTRACT: Beef patties containing either ascorbic acid, rosemary, oregano, or borage were evaluated for storage stability at 2 ± 1 °C, by measuring a* and H* values, surface metmyoglobin, TBARS, psychrotrophic bacteria counts, and sensory off-odor and discoloration. All of the antioxidants (except ascorbic acid) reduced (p < 0.01) TBARS formation, which was totally inhibited by borage. Myoglobin oxidation and color fading were inhibited (p < 0.01) by rosemary, oregano, and borage. Microbial growth showed insignificant differences among treatments. Sensory results showed that rosemary, oregano, and borage extended beef patties' shelf life from 8 to 12 d, while rosemary plus ascorbic acid extended shelf life an additional 4-d period.

- by Jose Beltran
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- Chemical Engineering, Food Science, Food, Ascorbic Acid

The essential oils of Origanum vulyare subsp, hirtum plants collected in late autumn from six localities of three distinct geographic areas of Greece were analysed by means of GC and GC-mass spectrometry. A high quantitative variation was found in the amount of the four main components; ?-terpinene ranged from 0.6 to 3.6% of the total essential oil, p-cymeme from 17.3 to 51.3%, thymol from 0.2 to 42.8%, and carvacrol from 1.7% to 69.6%. Plants collected from the northern part of Greece were rich in thymol (30.3-42.8% of total oil), whereas those from the southern part of the country were rich in carvacrol (57.4-69.6% of total oil). Furthermore, comparison with the essential oils obtained from plants collected from the same localities in midsummer shows noticeable differences in the total oil content and the concentration of the four main oil components.

- by Regina Karousou and +1
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- Phytochemistry, Mass Spectrometry, Biological Sciences, Essential Oil

The conventional steam distillation process for oregano (Lippia berlandieri v. Shauer) essential oil extraction produces large volumes of mother liquor. This residual liquid represents a potential value because the soluble antioxidants it contains. Essential oil and ethyl acetate mother liquor extracts (MLEs) were evaluated for antioxidant activity. Total phenolic content and antioxidant activities by the 2-2 0 -diphenyl-1-picrylhydrazyl (DPPH) method, by the deoxyribose degradation assay, and by oxidation of low density lipoproteins (LDL) with CuSO 4 were evaluated. Oil yield was 4.34%. Total phenolic content was 151 ± 2.00 and 150.5 ± 0.98 mg of GAE (gallic acid equivalents)/mL for the essential oil and MLEs, respectively. DPPH assay showed a low radical scavenging activity (RSA) for oregano essential oil. Meanwhile MLEs exhibited no significant RSA at low concentrations, but at higher concentrations (100 lg/mL), it was superior to those exhibited by the controls ascorbic acid and butylated hydroxytoluene (BHT). Deoxy-D-ribose assay results for both essential oil and MLEs showed a good hydroxyl radical RSA at the concentrations tested. Essential oil and MLEs delayed induction time effectively. Solubility problems, chemical constituents, and their hydrophilic-lipophilic distribution are key factors that explain samples behavior for an eventual use of these natural products.

- by Rosalía Reynoso-camacho and +1
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- Food Chemistry, Multidisciplinary, Essential Oil, Natural Product
- by gebran nassif
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- Engineering, Organic Chemistry, Technology, Green Chemistry

Origanum vulgare subsp. hirtum (Link) Ietswaart (Greek oregano) has been cultivated since ancient times thanks to its herbal and therapeutic properties. Currently, it is added in various commercial preparations thanks to its essential oil composition. This group of secondary compounds is affected in quantity and quality by biotic and abiotic factors during the cultivating phase and by the postharvest management. Thus, the aims of the work were to study: (1) how the growing conditions (soil full-light treatment; pot full-light treatment; pot 50%-shade treatment) can affect the essential oil content and the essential oil profile of Greek oregano branches at full-blossoming stage; and (2) how the postharvest management (distillation of the essential oil from fresh herbs, dehumidified herbs or oven-dried herbs) can affect the essential oil content and the essential oil profile of this species. The growing conditions significantly affected the biometrical parameters. The pot full-light treatment contained the highest dry matter percentage (36.5%) and the highest essential oil content, which was directly correlated to the former parameter (r = 0.890**). The postharvest management did not affect the essential oil content. The growing condition significantly affected the characterizing ␥-terpinene, cis-sabinene hydrate, 4-terpineol, ␣-terpinene, linalyl acetate, and ␤-bisabolene, while it did not affect carvacrol (mean value 15.8%), p-cymene (mean value 6.0%), or sabinene (mean value 3.9%). The postharvest management significantly affected carvacrol, cis-sabinene hydrate, 4-terpineol, p-cymene, ␣-terpinene, linalyl acetate, and ␤-bisabolene, while it did not affect ␥-terpinene (mean value 14.7%). The response of some compounds to growing conditions led us to hypothesise an essential oil profile of the plants grown in pots at 50%-shade to be more of a vegetative stage type oil than the essential oil profile of the plants grown in soil, although all were at the blossoming stage. The analyses on the individual compounds indicated that, even though the essential oil content in oregano did not change with a change in postharvest management, biochemical changes occurred on the profile. These could be due to enzyme activity, dilution effect or temperature effect during the drying processes. The oven-drying process and the dehumidifying process changed the essential oil profile in a similar way compared to the essential oil profile distilled from fresh herbs. Thus, when it is not possible to extract the essential oil directly from fresh herbs, processors can dry the oregano according to the equipments they have available.

- by Silvana Nicola
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- Essential Oil, Enzyme, Dry Matter, Oregano

Essential oils of Origanum vulgate ssp. hirtum from twenty-three localities, scattered all over Greece, were analysed in order to determine their quantitative and qualitative features. The total oil content of plants and the percentage contribution of the major oil constituents, carvacrol, thymol, 3'-terpinene and p-cymene, varied remarkably between localities. The contents of carvacrol and thymol were significantly correlated, varying inversely. The same holds for their sum and the sum of the two major monoterpene hydrocarbons. Altitude seems to be the most important environmental factor influencing the oil content; high values were recorded at low altitudes, coinciding with Mediterranean-type ecosystems. The sum of the four major oil constituents, representing the phenol pathway, seems influenced by the climate's thermal efficiency. The hotter the climate, the higher their total concentration.

- by D. Vokou
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- Technology, Biological Sciences, Essential Oil, Geographic Variation

In the present work, the separation of complex nonylphenol technical mixtures has been optimized using comprehensive two-dimensional gas chromatography coupled with a flame ionization detector and quadrupole mass spectrometer (GC × GC–qMS), using valve-based modulator. The optimization of GC × GC–qMS has been carried out using experimental designs and the optimal separation was obtained at the following conditions: 1st column flow: 1 mL/min; 2nd column flow: 17.75 mL/min, oven temperature ramp: 1 °C/min, modulation period: 1.5 s and discharge time: 0.12 s. These values have been used to determinate the previously synthesized 22OP, 33OP, 363NP and 22NP isomers in two different nonylphenol technical mixtures. Percentages obtained were as follows: 4.86% and 0.59% for 22OP, 4.91% and 2.82% for 33OP, 11.79% and 7.71% for 363NP and 2.28% and 1.98% for 22NP, in Fluka and Aldrich mixtures, respectively. The values obtained for NP isomers are in good agreement with the literature.

- by Olatz Zuloaga
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- Engineering, Analytical Chemistry, Technology, Mass Spectrometry
- by murat gülmez
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- Food Safety, Escherichia coli, Listeria monocytogenes, Staphylococcus aureus
- by Eliza Aguiar
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- Food Chemistry, Multidisciplinary, Antioxidant Activity, Phenolic compound

BACKGROUND: The potential of Origanum syriacum L. to become a cultivated crop in Lebanon rather than being harvested from the wild was investigated at the production, postharvest and economic levels. Three irrigation schemes were tested on growth parameters of cultivated oregano plants. In order to identify the most quality-preserving drying technique, air-, oven (30 • C)-and freeze-dried oregano samples were assessed through sensory analysis. Cost/benefit analysis was used to compare the economic potential of O. syriacum in four production scenarios.

- by Salma Talhouk
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- Oregano

ABSTRACT Oregano (Origanum vulgare L.) leaves were successively extracted with hexane, ethyl ether, ethyl acetate and ethanol. The ethanol extract was reextracted in a separatory funnel with petroleum ether, ethyl ether, ethyl acetate and butanol. The ethyl ether layer was the most effective in stabilizing lard against oxidation, with activity equal to butylated hydroxytoluene. It also showed antioxidant activity when tested on vegetable oils under storage or frying conditions. The main antioxidant factors isolated from the ethyl ether layer consisted of flavonoids. Chromatographic and spectrophotometric analysis demonstrated the presence of the flavone apigenin, the flavanone, eriodictyol and the dihydroflavonols, dihydrokaempferol and dihydroquercetin.

- by Vasso Oreopoulou
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- Chemical Engineering, Lipid Oxidation, Vegetable oil, Antioxidant Activity

The aim of this work was to (i) determine the chemical composition of the essential oils of six spices widely cultivated in Egypt (Origanum syriacum, Majorana hortensis, Rosmarinus officinalis, Cymbopogon citratus, Thymus vulgaris, and Artemisia annua); (ii) determine the antioxidant activity of the Egyptian essential oils by means of five different antioxidant tests; and (iii) determine the effectiveness of these essential oils on the inhibition of Listeria innocua CECT 910. There is a great variability in the chemical composition of essential oils obtained from the six Egyptian aromatic plants. Overall, thyme (highest percentage of inhibition of DPPH radical: 89.40%) and oregano (highest percentage of inhibition of TBARS: 85.79) essential oils presented the best antioxidant profiles, whereas marjoram, lemongrass, and artemisia were highly effective in metal chelating but had a pro-oxidative behavior by Rancimat induction test. Lemongrass essential oil showed the highest antibacterial activity against L. innocua with an inhibition zone of 49.00 mm, followed in effectiveness by thyme, marjoram, and oregano.

- by Nasser Elgendy
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- Essential oils, Artemisia, Lemongrass, Rosemary

The aim of this work was to evaluate the effect of three inclusion levels of a phytogenic feed additive (PFA) comprising a blend of essential oils from oregano, anise and citrus on broiler growth performance, nutrient digestibility and... more

- by K. Fegeros
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- Animal Production, Essential Oil, Maize, Nitrogen

Aim of the study: Hypericum perforatum L. (Hypericaceae), olive oil (Oleaceae), Origanum Tourn ex L. and Salvia L. species (Lamiaceae) are used against inflammatory disorders and for healing of skin wounds in traditional Turkish medicine. A new ointment formulation was developed to provide more efficient wound healing activity. The content of the formulation was as follows; olive oil extract of flowering aerial parts of Hypericum perforatum L., olive oil, an equivalent mixture of Origanum majorana L. and Origanum minutiflorum Schwrd. et Davis essential oils (Origani aetheroleum), Salvia triloba L. essential oil. The aim of the present study is to assess the wound healing potential of this new formulation by using in vivo and in vitro models as well as histopathological methods. Materials and methods: For the evaluation of wound healing potential of this formulation (HPP crème mit Rotöl ointment) in vivo wound healing experimental models were employed on rats and mice and the efficiency was comparatively assessed against a reference ointment Madecassol ® . Tissue sections were also evaluated histopathologically. Furthermore, the wound healing activity of each component was also investigated individually to determine the improvement in the healing capacity of the formulation. Results: The ointments of HPP crème mit Rotöl and Hypericum perforatum L. demonstrated the highest activities on both wound models when compared to reference ointment Madecassol ® , while the other ingredients did not show any remarkable wound healing effect. However, the efficacy of the formulation was remarkably higher than the Hypericum L. ointment alone which was also confirmed by histopathological evaluation. On the other hand, the formulation did not reduce elastase activity in vitro, but inhibited the collagenase activity. HPP crème mit Rotöl also exerted bactericidal and candicidal activities. Conclusions: The experimental studies revealed that HPP crème mit Rotöl formulation displays remarkable wound healing activity. To be acting on the different stages of wound healing process could be considered as a beneficial effect of the formulation for the treatment of wounds.

El orégano francés, orégano, orégano de la tierra (Plecthranthus amboinicus [Lour.] Spreng.) sinónimos Coleus amboinicus Lour. y Coleus aromaticus Benth, 1,2 es una hierba perenne, suculenta, de hojas anchamente aovadas, de bordes... more

- by Jorge Miguel Ariel Pino Pino
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- Oregano, Palabras Clave: BIM

Solvent-free microwave extraction (SFME) has been proposed as a green method for the extraction of essential oil from aromatic herbs that are extensively used in the food industry. This technique is a combination of microwave heating and dry distillation performed at atmospheric pressure without any added solvent or water. The isolation and concentration of volatile compounds is performed in a single stage. In this work, SFME and a conventional technique, hydro-distillation HD (Clevenger apparatus), are used for the extraction of essential oil from rosemary (Rosmarinus officinalis L.) and are compared. This preliminary laboratory study shows that essential oils extracted by SFME in 30 min were quantitatively (yield and kinetics profile) and qualitatively (aromatic profile) similar to those obtained using conventional hydro-distillation in 2 h. Experiments performed in a 75 L pilot microwave reactor prove the feasibility of SFME up scaling and potential industrial applications.

- by Giancarlo Cravotto
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- Engineering, Organic Chemistry, Technology, Green Chemistry

In this study we compared the antimicrobial activities of extracts from four under-utilized spices and herbs including goraka (Garcinia quaesita), galangal (Alpinia galanga), lemon iron bark (Eucalyptus staigerana) and mountain pepper (Tasmannia lanceolata) to the three common spices and herbs pepper (Piper nigrum), rosemary (Rosmarinus officinalis), and oregano (Oreganum vulgare). Different extraction solvents were used (water, ethanol and hexane) and extracts were tested against four food-borne bacteria (Escherichia coli, Salmonella Typhimurium, Listeria monocytogenes and Staphylococcus aureus) using agar disc diffusion and broth dilution assays. Solvent type greatly influenced the antimicrobial activity of the spice and herb extracts except for those of P. nigrum, which had little or no activity. In general the spice and herb extracts with antimicrobial activity were more effective against Gram-positive than Gram-negative bacteria. Extracts from the under-utilized herbs and spices had significant activity. In particular, A. galanga hexane and ethanol extracts and E. staigerana ethanol and water extracts had strong antimicrobial activity against S. aureus and/or L. monocytogenes. Interestingly the minimal inhibitory concentrations determined using the broth dilution method and the diameter of inhibition zones using the disc diffusion assay were not strongly correlated (r 2 ranged from 0.10 to 0.70) in most extracts, suggesting that choosing just one method for antimicrobial testing may lead to indefinite conclusions. The total phenolic content of two extracts from each spice and herb was assayed to establish any relationship between antimicrobial activity and phenolic compound levels, however this was found to poorly correlated (r 2 < 0.30). This study has demonstrated that simple extracts of novel under-utilized herbs and spices have potential antimicrobial activity against food-borne bacterial species. Further it is indicated that the antimicrobial activity in some herbs and spices may be due to the presence of substances other than phenolic compounds.

- by Nimsha S Weerakkody
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- Pepper, Escherichia coli, Gram Positive, Salmonella Typhimurium

The influence of the drying method on volatile compounds of Origanum vulgare was evaluated. The drying methods tested were convective (CD) at 60° C and vacuum-microwave (VMD), as well as a combination of convective pre-drying and VM... more

- by Antoni Szumny
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- Chemistry, Food Engineering, Kinetics, Microwave

Some aromatic plants such as Thymbra capitata, Origanum vulgare, and Calamintha baetica are used in some Portuguese traditional meat dishes, particularly in rabbit meat, tomato salads, fish food, escargot, and olives. In the present work, the antioxidant ability of the essential oils extracted from T. capitata, O. vulgare, C. baetica, and Th. mastichina cultivated in a field of the Regional Direction of Agriculture of Algarve (Portugal) was studied. The oils, extracted by hydrodistillation, were analysed by gas chromatography and gaschromatography coupled to mass spectrometry. The antioxidant activity was determined using a modified thiobarbituric acid-reactive substances (TBARS) method, measuring the scavenging effect on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, determining the reducing power method, and monitoring the chelating effect on ferrous ions method. The results showed that the oils from O. vulgare and T. capitata had practically the same capacity of preventing ...

- by مصطفي عبدالله
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- Mass Spectrometry, Essential Oil, Gas Chromatography, Tomato

Edible coatings with antimicrobial agents can extend the shelf-life of fresh-cut fruit. The effect of lemongrass, oregano oil and vanillin incorporated in apple puree-alginate edible coatings, on the shelf-life of fresh-cut 'Fuji' apples, was investigated. Coated apples were packed in air filled polypropylene trays and wrapped with polypropylene film. Changes in headspace atmosphere, color, firmness, sensory quality and microbial growth were measured during 21 days storage at 4 • C. A significant reduction in the rates of O 2 depletion and CO 2 production was observed in samples containing high concentrations of essential oils. Ethylene production in the coated apples remained below 50 L L −1 , while production of this gas increased continuously in uncoated apples and those coated without essential oils during storage. Apples coated with apple puree-alginate exhibited ethanol and acetaldehyde formation in the first week. Coatings with calcium chloride and N-acetylcysteine helped to maintain firmness and color, while lemongrass containing coatings induced severe texture softening. Vanillin containing coatings (0.3% w/w) were the most effective in terms of sensory quality after 2 weeks storage. All antimicrobial coatings significantly inhibited the growth of psychrophilic aerobes, yeasts and molds. The antimicrobial effect of essential oils against L. innocua inoculated into apple pieces before coating was also examined. Lemongrass (1.0 and 1.5% w/w) and oregano oil containing coatings (0.5% w/w) exhibited the strongest antimicrobial activity against L. innocua (4 log reduction).

- by Rosa Raybaudi-massilia
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- Essential Oil, SHELF LIFE, Postharvest biology, Antimicrobial activity

Physical properties as well as antimicrobial activities against Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes of allspice, garlic, and oregano essential oils (EOs) in tomato puree film-forming solutions (TPFFS) formulated into edible films at 0.5% to 3% (w/w) concentrations were investigated in this study. Antimicrobial activities were determined by 2 independent methods: overlay of the film on top of the bacteria and vapor-phase diffusion of the antimicrobial from the film to the bacteria. The results indicate that the antimicrobial activities against the 3 pathogens were in the following order: oregano oil > allspice oil > garlic oil. Listeria monocytogenes was less resistant to EO vapors, while E. coli O157:H7 was more resistant to EOs as determined by both overlay and vapor-phase diffusion tests. The presence of plant EO antimicrobials reduced the viscosity of TPFFS at the higher shear rates, but did not affect water vapor permeability of films. EOs increased elongation and darkened the color of films. The results of the present study show that the 3 plant-derived EOs can be used to prepare tomato-based antimicrobial edible films with good physical properties for food applications by both direct contact and indirectly by vapors emanating from the films.

- by Roberto Avena and +1
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- Chemical Engineering, Food Science, Pigmentation, Food

Methanol extracts prepared from five plant materials native to the Mediterranean area, namely olive tree (Olea europaea) leaf, St. John's wort (Hypericum perforatum), hawthorn (Crataegus laevigata), oregano (Origanum vulgare) and laurel leaf (Lauris nobilis), were examined for their phenolic components. Total phenolic content was determined by the Folin-Ciocalteu method. The content of proanthocyanidins in acid-hydrolysed extracts was determined spectrophotometrically. The contents of free flavones (apigenin and luteolin) and flavonols (kaempferol, myricetin and quercetin) were determined by HPLC analysis. The time of hydrolysis of flavones, flavonols and proanthocyanidins was optimised. Antioxidant activities of apigenin, luteolin, kaempferol, myricetin, quercetin and of plant extracts were examined. Antioxidative activities were studied in sunflower oil at 98°C, by measuring peroxide value, and in an aqueous emulsion system of b-carotene and linoleic acid by measuring the absorbance of the sample. Among flavones and flavonols investigated, only myricetin inhibited oxidation of sunflower oil. All other flavones and flavonols showed pro-oxidative activity. Oppositely, in the emulsion system, only apigenin showed pro-oxidative activity while other flavones and flavonols and plant extracts inhibited oxidation of b-carotene.

- by Marjana Simonic
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- Chemistry, Food Chemistry, Multidisciplinary, Olea europaea

BACKGROUND: Oregano essential oil and neem have been reported to be effective against soil-borne pathogens and nematodes. The possibility of having an effect on soil properties was the aim of this investigation. Moreover, thiram, a common widely used chemical pesticide, was used for comparison. RESULTS: The effects of all three above-mentioned substances were investigated during an incubation experiment, for 15 weeks. Crushed neem pellets were added at 1.0, 2.0 or 3.0 g per 50 g of soil. Oregano dry matter was applied at 0.2, 0.4 or 0.6 g per 50 g of soil. Finally, thiram was applied at 0.1, 0.2 and 0.3 g per 50 g of soil. The addition of neem resulted in a decrease in organic carbon mineralisation, higher than that of oregano, but not as prominently as thiram. The addition of neem resulted in an increase in the content of nitrate, organic P, bioavailable P, bioavailable K and bioavailable Mn. Oregano had a slight negative effect on organic matter biodegradation, but caused an increase of nutritional mineral elements. Microbe colonies in soil were increased by the addition of neem cake granules, whereas oregano and thiram treatments caused a decrease. The addition of thiram reduced nitrate and available Mn contents, but at the lowest dose increased organic P and available K. Thiram reduced prominently available Cu at the upper rates, but it increased these forms at the lowest rate, while available Zn content was increased in two lowest rates. CONCLUSION: The results of this study indicated that neem or oregano could be applied to the soil without any extremely negative effect on the available forms of nutritional mineral elements, as thiram does.

- by NIKOLAOS CHOULIARAS
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- Engineering, Chemistry, Carbon, Minerals

1. The study was conducted to determine the effects of dietary supplementation of enzyme and oregano essential oil at two levels, alone or together, on performance, digestive enzyme, nutrient digestibility, lipid metabolism and immune response of broilers fed on wheat-soybean meal based diets. 2. The following dietary treatments were used from d 0 to 21. Diet 1 (control, CONT)

- by Mehmet Nuri Polat
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- Immune response, Animal Production, Essential Oil, Enzymes
- by Saiful Islam
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- Analytical Chemistry, Food Science, Free Radicals, Mass Spectrometry

Vegetation surveys have a long tradition in ecological studies, but several limitations in the morphological identification of species have been recognized. The objective of this study was to evaluate the effectiveness of DNA barcoding in plant species identification to save field technicians time and resources. Vegetation surveys were performed in four plots of semi-dry grassland in the Italian subalpine region of Lombardy. Two identification approaches were employed: a conventional morphological identification and a molecular multi-marker DNA barcoding method. Results showed that morphological identification of 49 species collected from the study area (five field inspections) required a substantial amount of time to complete relative to the molecular method. The same 49 samples were analysed using the following DNA multi-marker barcodes: rbcL, matK and trnH-psbA. rbcL showed 100% amplification success with standard primers, but low interspecific genetic variability. matK demonstrated some amplification problems with standard primers; however, consistent genetic diversity was observed. Finally, the trnH-psbA spacer region exhibited reliable amplification success and the highest molecular variability. In a comparison with publicly available databases, trnH-psbA and matK returned the highest proportion of identified samples, whereas rbcL returned several misidentifications. The DNA barcoding approach is a powerful tool in vegetation surveys and may significantly reduce the time and cost spent for species identification. However, to effectively apply DNA barcoding in vegetation surveys, exhaustive local or regional molecular databases must be defined.

- by Maurizio Casiraghi
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- Chemical Engineering, Food, DNA Barcode, Food Sciences

The antibacterial activities of 18 naturally occurring compounds (including essential oils and some of their isolated constituents, apple and green tea polyphenols, and other plant extracts) against three strains of Mycobacterium avium subsp. paratuberculosis (a bovine isolate [NCTC 8578], a raw-milk isolate [806R], and a human isolate [ATCC 43015]) were evaluated using a macrobroth susceptibility testing method. M. avium subsp. paratuberculosis was grown in 4 ml Middlebrook 7H9 broth containing 10% oleic acid-albumin-dextrosecatalase, 0.05% Tween 80 (or 0.2% glycerol), and 2 g/ml mycobactin J supplemented with five concentrations of each test compound. The changes in the optical densities of the cultures at 600 nm as a measure of CFU were recorded at intervals over an incubation period of 42 days at 37°C. Six of the compounds were found to inhibit the growth of M. avium subsp. paratuberculosis. The most effective compound was trans-cinnamaldehyde, with a MIC of 25.9 g/ml, followed by cinnamon oil (26.2 g/ml), oregano oil (68.2 g/ml), carvacrol (72.2 g/ml), 2,5-dihydroxybenzaldehyde (74 g/ml), and 2-hydroxy-5-methoxybenzaldehyde (90.4 g/ml). With the exception of carvacrol, a phenolic compound, three of the four most active compounds are aldehydes, suggesting that the structure of the phenolic group or the aldehyde group may be important to the antibacterial activity. No difference in compound activity was observed between the three M. avium subsp. paratuberculosis strains studied. Possible mechanisms of the antimicrobial effects are discussed.

- by Irene Grant and +1
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- Biomass, Multidisciplinary, Essential Oil, Green Tea

New, safe antimicrobial agents are needed to prevent and overcome severe bacterial, viral, and fungal infections. Based upon our previous experience and that of others, we postulated that herbal essential oils, such as those of origanum, and monolaurin offer such possibilities. We examined in vitro the cidal and/or static effects of oil of origanum, several other essential oils, and monolaurin on Staphylococcus aureus, Bacillus anthracis Sterne, Escherichia coli, Klebsiella pneumoniae, Helicobacter pylori, and Mycobacterium terrae. Origanum proved cidal to all tested organisms with the exception of B. anthracis Sterne in which it was static. Monolaurin was cidal to S. aureus and M.

BACKGROUND: Oregano essential oil and neem have been reported to be effective against soil-borne pathogens and nematodes. The possibility of having an effect on soil properties was the aim of this investigation. Moreover, thiram, a common widely used chemical pesticide, was used for comparison.RESULTS: The effects of all three above-mentioned substances were investigated during an incubation experiment, for 15 weeks. Crushed neem pellets were added at 1.0, 2.0 or 3.0 g per 50 g of soil. Oregano dry matter was applied at 0.2, 0.4 or 0.6 g per 50 g of soil. Finally, thiram was applied at 0.1, 0.2 and 0.3 g per 50 g of soil. The addition of neem resulted in a decrease in organic carbon mineralisation, higher than that of oregano, but not as prominently as thiram. The addition of neem resulted in an increase in the content of nitrate, organic P, bioavailable P, bioavailable K and bioavailable Mn. Oregano had a slight negative effect on organic matter biodegradation, but caused an increase of nutritional mineral elements. Microbe colonies in soil were increased by the addition of neem cake granules, whereas oregano and thiram treatments caused a decrease. The addition of thiram reduced nitrate and available Mn contents, but at the lowest dose increased organic P and available K. Thiram reduced prominently available Cu at the upper rates, but it increased these forms at the lowest rate, while available Zn content was increased in two lowest rates.CONCLUSION: The results of this study indicated that neem or oregano could be applied to the soil without any extremely negative effect on the available forms of nutritional mineral elements, as thiram does. Copyright © 2009 Society of Chemical Industry

- by Ioannis Vagelas
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- Engineering, Carbon, Minerals, Pesticides

Calcium Magnesium Foliar Essential oils Quality a b s t r a c t Oregano is one of the most important spices, is used all over the world, and includes many species. One of the most important commercially grown species is Origanum vulgare... more

- by Christos Dordas
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- Calcium, Essential Oil, Growth, Magnesium

Use of antibiotics as growth promoters in animal feeds has been banned in the European Union due to increasing concerns about the appearance of residues in meat and milk and antibiotic resistant strains of bacteria. Some essential oils (EO) modify rumen microbial activity and appear to be a 'natural' alternative to modify rumen microbial fermentation. Effects of 10 EO (i.e., clove leave, hyssop, lavandin, lavender, thyme, oregano, rosemary, sage, savory, tea tree) were evaluated in in vitro 24 h batch culture of diluted rumen fluid . A two stage technique for the in vitro digestion of forage crops. J. Brit. Grassland Soc. 18, 104-111] at pH 6.50. A 10:90 forage:concentrate diet (161 g/kg CP; 320 g/kg NDF; 380 g/kg starch on a dry matter basis) typically fed to beef cattle in a barley grain based beef system was used as substrate. Treatments were: negative control (CTR), positive control (10 mg/l of monensin), and three doses of each EO (5, 50, 500 mg/l). After 24 h, pH was determined in the culture fluid and samples were analyzed for ammonia N and volatile fatty acid (VFA) concentrations. Monensin increased VFA concentration, and propionate Abbreviations: ADF, acid detergent fiber; BCVFA, branch-chained volatile fatty acids; CP, crude protein; CTR, control treatment; MON, monensin; NDF, neutral detergent fiber; VFA, volatile fatty acid ଝ and valerate proportions, and decreased acetate and butyrate proportions, the acetate to propionate ratio and ammonia N concentration. Lavender oil did not modify rumen microbial fermentation and lavandin and oregano (500 mg/l) inhibited rumen microbial fermentation thereby decreasing VFA concentration, which suggests that these EO may not be beneficial in beef cattle nutrition. However, the lower doses of oregano oil increased VFA concentration by 39-56%. Thyme and savory oils increased VFA concentration, and decreased ammonia N concentration and final pH. The 500 mg/l doses of rosemary, hyssop, sage, tea tree and clove leaf oils acted similar to monensin by increasing propionate and valerate proportion, and reducing acetate and butyrate proportions and the acetate to propionate ratio without reducing VFA concentration. Clove leaf oil at 500 mg/l increased total VFA and was the only EO that increased final pH. Most of these EO modified rumen microbial fermentation and may allow manipulation of rumen fermentation to improve animal performance.

- by H ter Wijlen
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- European Union, Animal Production, Antibiotic Resistance, Essential Oil

The e¡ect of oregano essential oil and ¢lm permeability on the behaviour of Salmonella typhimurium in sterile and naturally contaminated beef ¢llets stored under aerobic, modi¢ed atmosphere consisting of 40% CO 2 /30% O 2 /30% N 2 (MAP) and a vacuum packaged (VP) environment was studied during storage at 51C. In samples without oregano essential oil, the pathogen survived under all storage conditions. Addition of oregano essential oil at a concentration of 0?8% v/w resulted in an initial reduction of 1^2 log 10 cfu g À1 of the majority of the microbial population of meat with lactic acid bacteria and S. typhimurium showing the greatest reductions in all gaseous environments regardless of ¢lm permeability.The use of VP/MAP at chill temperatures in conjunction with oregano essential oil as a means of controlling spoilage and safety of meat is discussed.

- by E. Tsigarida
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- Microbiology, Industrial Biotechnology, Food Microbiology, Essential Oil

Plants belonging to four “oregano” plant species (Origanum hirtum L., Origanum onites L., Coridothymus capitatus L., and Satureja thymbra L.) were collected during flowering from 33 sites located in the eastern part of the Greek island of Ikaria in the Eastern Aegean during April, May and July 2008. C. capitatus and O. hirtum were mostly observed in higher altitudes, whereas

Recent developments in Fourier transform infrared (FT-IR) spectroscopy instrumentation extend the application of this technique to the field of food research, facilitating particularly the studies on edible oils and fats. In this work, FT-IR spectroscopy is used as an effective analytical tool in order: (a) to determine extra virgin olive oil adulteration with lower priced vegetable oils (sunflower oil, soyabean oil, sesame oil, corn oil) and (b) to monitor the oxidation process of corn oil samples undergone during heating or/and exposure to ultraviolet radiation. A band shift observed at 3009 cm −1 assigned to the C H stretching vibration of the cis-double bond, allows the determination of extra virgin olive oil adulteration. Changes in the 3050-2800 and 1745 cm −1 spectral region appear after heating at elevated temperatures and aid the oxidation process monitoring. In addition, an analytical technique for the measurement of carbonylic compounds in oils, produced after heating, is applied. The possible antioxidant effect of oregano is also discussed.

- by Tinh Nguyen
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- Analytical Chemistry, Olive Oil, Process Monitoring, Vegetable oil

The objective of this study was to analyze and compare the effects of fennel, oregano, and thyme dietary supplements on the feeding of rabbits. In this regard, 96 weaned rabbits (30-day-old), white New Zealand, were divided into 4 groups and submitted to the following dietary treatments: Control diet, F diet (Control diet + 5% Foeniculum vulgaris), O diet (Control diet + 5% Origanum compactum), and T diet (Control diet + 5% Thymus capitatus). The essential oils of the above mentioned aromatic plants were extracted and were analyzed using a gas chromatograph coupled to a mass spectrometer. The treatment of fennel, oregano, and thyme had no beneficial effects on the growth performance of the rabbits but reduced the mortality rate. The phenylpropanoid and the phenolic monoterpenes were the major components of Foeniculum vulgaris, Origanum compactum, and Thymus capitatus essential oils. The aromatic plants and their active compounds can be used as additives in rabbit nutrition.

- by World's Veterinary Journal Editor
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- Sea Fennel, Process Parameters, Oregano