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https://www.readbyqxmd.com/read/28530553/evaluation-of-oxidative-stability-of-lamb-burger-with-origanum-vulgare-extract
#1
R P P Fernandes, M A Trindade, F G Tonin, S M P Pugine, C G Lima, J M Lorenzo, M P de Melo
The objective was to evaluate replacement of sodium erythorbate with a natural antioxidant (oregano extract) on physicochemical and sensory stability of lamb burgers, and determine the appropriate amount. Five treatments were prepared, including control (without antioxidant), sodium erythorbate, and three concentrations of oregano extract (13.32, 17.79 and 24.01mL/kg), based on antioxidant capacity determined using the Folin-Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods, respectively...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#2
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
May 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28493309/effect-of-nanoemulsified-and-microencapsulated-mexican-oregano-lippia-graveolens-kunth-essential-oil-coatings-on-quality-of-fresh-pork-meat
#3
Elvia Hernández-Hernández, César Y Lira-Moreno, Isabel Guerrero-Legarreta, Graciela Wild-Padua, Prospero Di Pierro, Blanca E García-Almendárez, Carlos Regalado-González
Fresh meat is a highly perishable food. This work aimed to evaluate the influence of Mexican oregano (Lippia graveolens Kunth) incorporated into active coatings (ACs) spread on fresh pork meat as free (FEO), nanoemulsified (NEO), and microencapsulated (MEO) essential oil (EO), on its microbiological, physicochemical and sensory properties during 15 d at 4 ± 1 °C. Thymol and γ-terpinene were identified in the EO. In vitro effect of 2.85 mg EO/cm(2) was tested against Brochothrix thermosphacta, Micrococcus luteus, Lactobacillus plantarum, Pseudomonas fragi, and Salmonella Infantis...
May 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28482071/polar-origanum-vulgare-lamiaceae-extracts-with-antifungal-potential-against-sporothrix-brasiliensis
#4
Stefanie Bressan Waller, Jéssica Fernanda Hoffmann, Isabel Martins Madrid, Tony Picoli, Marlete Brum Cleff, Fabio Clasen Chaves, Régis A Zanette, João Roberto Braga de Mello, Renata Osório de Faria, Mário Carlos Araújo Meireles
Oregano (Origanum vulgare) has anti-Sporothrix spp. activity, including against strains that are resistant to antifungal drugs. As the studies are limited to the essential oil, the aim of this study was to evaluate the chemical, antioxidant and cytotoxic properties of polar oregano extracts and their anti-Sporothrix brasiliensis activity. Aerial plant parts were used in the preparation of 10 min (INF10) and 60 min (INF60) infusions, a decoction (DEC) and a hydroalcoholic extract (HAE). Six phenolic acids and four flavonoids were identified and quantified through liquid-chromatography (LC-MS)...
May 6, 2017: Medical Mycology: Official Publication of the International Society for Human and Animal Mycology
https://www.readbyqxmd.com/read/28475151/antimicrobial-optical-and-mechanical-properties-of-chitosan-starch-films-with-natural-extracts
#5
Jessica I Lozano-Navarro, Nancy P Díaz-Zavala, Carlos Velasco-Santos, Ana L Martínez-Hernández, Beatriz I Tijerina-Ramos, Margarita García-Hernández, José L Rivera-Armenta, Ulises Páramo-García, Adriana I Reyes-de la Torre
Natural extracts possess several kinds of antioxidants (anthocyanins, betalains, thymol, carvacrol, and resveratrol) that have also demonstrated antimicrobial properties. In order to study these properties, extracts from cranberry, blueberry, beetroot, pomegranate, oregano, pitaya, and resveratrol (from grapes) were obtained. Growth inhibition tests of mesophilic aerobes, coliforms, and fungi were conducted in films prepared from the extracts in accordance with Mexican Official Norms (NOM). Optical properties such as transparency and opacity, mechanical properties, and pH were also analyzed in these materials...
May 5, 2017: International Journal of Molecular Sciences
https://www.readbyqxmd.com/read/28454927/antifungal-activity-of-essential-oils-extract-from-origanum%C3%A2-floribundum-munby-rosmarinus%C3%A2-officinalis-l-and-thymus%C3%A2-ciliatus-desf-against-candida%C3%A2-albicans-isolated-from-bovine-clinical-mastitis
#6
S Ksouri, S Djebir, A A Bentorki, A Gouri, Y Hadef, A Benakhla
OBJECTIVE: The aim of this study is to limit the antibiotic use in mastitis treatment and to find other alternatives. The antifungal activity of the essential oils from Origanum floribundum Munby., Rosmarinus officinalis L. and Thymus ciliatus Desf. is studied in the present work against a Candida albicans reference strain and ten C. albicans isolated strains from bovine clinical mastitis. MATERIALS AND METHODS: Essential oils were extracted by hydrodistillation technique using Clevenger apparatus...
April 25, 2017: Journal de Mycologie Médicale
https://www.readbyqxmd.com/read/28417912/electrospun-fiber-pads-of-cellulose-acetate-and-essential-oils-with-antimicrobial-activity
#7
Ioannis L Liakos, Alina Maria Holban, Riccardo Carzino, Simone Lauciello, Alexandru Mihai Grumezescu
The method of electrospinning was used to create nanofibers made of cellulose acetate (CA) and essential oils (EOs). CA polymer at 15% w/v was dissolved in acetone and then 1% or 5% v/v of EOs was added to the polymer solution. The utilized essential oils were rosemary and oregano oils. Then, the CA/EOs in acetone solution were electrospun, creating micro/nanofibers, approximately 700-1500 nm in diameter. Raman spectroscopy was used to detect the attachment of the EOs in the CA electrospun fibers (ESFs). Scanning electron microscopy was used to study the morphology, topography and dimensions of the ESFs...
April 12, 2017: Nanomaterials
https://www.readbyqxmd.com/read/28407236/processes-to-preserve-spice-and-herb-quality-and-sensory-integrity-during-pathogen-inactivation
#8
Susan E Duncan, Kayla Moberg, Kemia N Amin, Melissa Wright, Jordan J Newkirk, Monica A Ponder, Gary R Acuff, James S Dickson
Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0...
May 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28406050/investigation-of-pyrrolizidine-alkaloids-including-their-respective-n-oxides-in-selected-food-products-available-in-hong-kong-by-liquid-chromatography-electrospray-ionization-mass-spectrometry
#9
Stephen W C Chung, Aaron C H Lam
The aim of this study was to determine the levels of pyrrolizidine alkaloids (Shimshoni, Mulder et al.), including their respective N-oxides, in foodstuffs available in Hong Kong, by liquid chromatography-electrospray ionization tandem mass spectrometry. A total of 234 samples (48 food items) were collected randomly from local market and analyzed. About 50% of samples were found to contain detectable amount of PAs. Amongst the 48 food items, PAs were not detected in 11 food items, including barley flour, beef, cattle liver, pork, pig liver, chicken meat, chicken liver, milk, non-fermented tea, Melissa tea and linden tea...
April 13, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
https://www.readbyqxmd.com/read/28403565/inhibitory-effect-of-thymus-vulgaris-and-origanum-vulgare-essential-oils-on-virulence-factors-of-phytopatogenic-pseudomonas-syringae-strains
#10
M E Carezzano, J P Sotelo, E Primo, E B Reinoso, M F Paletti Rovey, M S Demo, W F Giordano, M de Las M Oliva
Pseudomonas syringae is a phytopathogenic bacterium that causes lesions in the leaves during the colonization process. The damage is associated to the production of many virulence factors such as biofilm and phytotoxins. The essential oils of Thymus vulgaris and Origanum vulgare have demonstrated the ability to inhibit P. syringae. The aim of this study was to investigate the effects of T. vulgaris and O. vulgare essential oils on the production of virulence factors of phytopatogenic P. syringae strains, including anti-biofilm and anti-toxins activities...
April 12, 2017: Plant Biology
https://www.readbyqxmd.com/read/28399993/oregano-essential-oil-based-natural-antimicrobial-packaging-film-to-inactivate-salmonella-enterica-and-yeasts-molds-in-the-atmosphere-surrounding-cherry-tomatoes
#11
Sang-Jo Kwon, Yoonjee Chang, Jaejoon Han
This study investigated the effectiveness of a polyvinyl alcohol (PVA) film containing the natural antimicrobial oregano essential oil (OEO) as an active packaging application for decreasing the microbial growth. The film exerted an antimicrobial effect via the atmosphere surrounding the food rather than direct contact, thereby preserving the quality of cherry tomatoes. A packaging film containing microencapsulated OEO was developed. The loading content increased gradually (104.29-234.29 μg OEO/mg film) with the amount of OEO incorporated (1%, 2%, and 3%), where the PVA films containing 2% OEO had the highest loading efficiency (91...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28380343/changes-in-thermo-tolerance-and-survival-under-simulated-gastrointestinal-conditions-of-salmonella-enteritidis-pt4-and-salmonella-typhimurium-pt4-in-chicken-breast-meat-after-exposure-to-sequential-stresses
#12
Adma Nadja Ferreira de Melo, Geany Targino de Souza, Donald Schaffner, Tereza C Moreira de Oliveira, Janeeyre Ferreira Maciel, Evandro Leite de Souza, Marciane Magnani
This study assessed changes in thermo-tolerance and capability to survive to simulated gastrointestinal conditions of Salmonella Enteritidis PT4 and Salmonella Typhimurium PT4 inoculated in chicken breast meat following exposure to stresses (cold, acid and osmotic) commonly imposed during food processing. The effects of the stress imposed by exposure to oregano (Origanum vulgare L.) essential oil (OVEO) on thermo-tolerance were also assessed. After exposure to cold stress (5°C for 5h) in chicken breast meat the test strains were sequentially exposed to the different stressing substances (lactic acid, NaCl or OVEO) at sub-lethal amounts, which were defined considering previously determined minimum inhibitory concentrations, and finally to thermal treatment (55°C for 30min)...
March 29, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28278656/repellency-of-the-origanum-onites-l-essential-oil-and-constituents-to-the-lone-star-tick-and-yellow-fever-mosquito
#13
John F Carroll, Betul Demirci, Matthew Kramer, Ulrich R Bernier, Natasha M Agramonte, K Husnu Can Baser, Nurhayat Tabanca
The oregano, Origanum onites L., essential oil (EO) was tested in laboratory behavioural bioassays for repellent activity against Amblyomma americanum (L.) and Aedes aegypti (L.). The O. onites EO was characterised using GC-FID and GC-MS. Carvacrol (75.70%), linalool (9.0%), p-cymene (4.33%) and thymol (1.9%) were the most abundant compounds. At a concentration of 0.413 mg oil/cm(2) of filter paper, O. onites EO repelled 100% of the ticks tested and at 0.103 mg oil/cm(2) of filter paper, 66.7% of the ticks were repelled...
February 16, 2017: Natural Product Research
https://www.readbyqxmd.com/read/28272922/all-natural-and-clean-label-preservatives-and-antimicrobial-agents-used-during-poultry-processing-and-packaging
#14
Ar'quette Grant, Salina Parveen
The poultry industry is faced with compounding pressures of maintaining product safety and wholesomeness while keeping up with consumer trends of all-natural foods and label accuracy. Consumers are increasingly demanding that their foods be minimally processed and contain compounds that are easily read and recognized, i.e., products must be clean labeled. The purpose of this review is to briefly describe several natural antimicrobial agents that can be incorporated into poultry processing. These compounds and their essential oils were included in this mini-review because they are generally recognized as safe by the U...
March 8, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28224651/supplementing-oregano-essential-oil-to-boar-diet-with-strengthened-fish-oil-effects-on-semen-antioxidant-status-and-semen-quality-parameters
#15
Q Liu, R J Duan, Y F Zhou, H K Wei, J Peng, J L Li
Previous research has shown benefits of dietary fish oil supplementation on semen quality of boars. However, little is known about how antioxidant protects lipid peroxidation on spermatozoa from n-3 polyunsaturated fatty acid (PUFA) addition. This study evaluated the effect of oregano essential oil (OEO) supplementation on semen antioxidant status and semen quality in boars fed a diet enriched with fish oil. Thirty-four mature boars of proven fertility, received daily 2.5 kg basal diet top-dressed with 45 g soybean oil and 15 g fish oil to meet the n-3 PUFA requirement of spermatozoa, randomly allocated to one of four groups supplemented with 100 mg α-tocopheryl acetate kg(-1) (control), or 250 or 500 or 750 mg OEO kg(-1) for 16 weeks...
February 22, 2017: Andrologia
https://www.readbyqxmd.com/read/28221981/dry-transfer-inoculation-of-low-moisture-spices-containing-antimicrobial-compounds
#16
Ian M Hildebrandt, Chuxuan Hu, Elizabeth M Grasso-Kelley, Peiran Ye, Nathan M Anderson, Susanne E Keller
Inoculation of a food product for use in subsequent validation studies typically makes use of a high concentration cocktail of microorganisms suspended in aqueous media. However, this inoculation method may prove difficult particularly when the food product is a low-moisture food containing antimicrobial compounds, such as some dried spices. In this study, a dry transfer method for inoculation of clove powder, oregano leaves, ginger powder, and ground black pepper with a five-serovar cocktail of Salmonella was developed and compared with a traditional aqueous inoculation procedure...
February 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28216606/calamintha-nepeta-l-savi-and-its-main-essential-oil-constituent-pulegone-biological-activities-and-chemistry
#17
REVIEW
Mijat Božović, Rino Ragno
Medicinal plants play an important role in the treatment of a wide range of diseases, even if their chemical constituents are not always completely recognized. Observations on their use and efficacy significantly contribute to the disclosure of their therapeutic properties. Calamintha nepeta (L.) Savi is an aromatic herb with a mint-oregano flavor, used in the Mediterranean areas as a traditional medicine. It has an extensive range of biological activities, including antimicrobial, antioxidant and anti-inflammatory, as well as anti-ulcer and insecticidal properties...
February 14, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28115765/influence-of-vacuum-ageing-duration-of-whole-beef-on-retail-shelf-life-of-steaks-packaged-with-oregano-origanum-vulgare-l-active-film-under-high-o2
#18
Djamel Djenane, José Antonio Beltrán, Javier Camo, Pedro Roncalés
Beef Longissimus lumborum (LL) was no aged (LL0), aged for 7 days (LL7) and 14 days (LL14) under vacuum at 1 ± 1 °C. The obtained beefsteaks were packaged in high oxygen (Hi-O2) with active packaging (AP) during 13-21 days at 1 ± 1 °C. Redness (CIE a* values), metmyoglobin percentage (MetMb%), total flora (PCA), thiobarbituric acid-reactive substances (TBA-RS), instrumental tenderness (Warner-Bratzler shear force: WBSF), and sensory analyses were performed. The various variables differed amongst the ageing times and packaging systems (AP vs...
December 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28071000/chemical-composition-and-antioxidant-activities-of-essential-oils-from-different-parts-of-the-oregano
#19
Fei Han, Guang-Qiang Ma, Ming Yang, Li Yan, Wei Xiong, Ji-Cheng Shu, Zhi-Dong Zhao, Han-Lin Xu
This research was undertaken in order to characterize the chemical compositions and evaluate the antioxidant activities of essential oils obtained from different parts of the Origanum vulgare L. It is a medicinal plant used in traditional Chinese medicine for the treatment of heat stroke, fever, vomiting, acute gastroenteritis, and respiratory disorders. The chemical compositions of the three essential oils from different parts of the oregano (leaves-flowers, stems, and roots) were identified by gas chromatography-mass spectrometry (GC-MS)...
2017: Journal of Zhejiang University. Science. B
https://www.readbyqxmd.com/read/28067421/dietary-integration-with-oregano-origanum-vulgare-l-essential-oil-improves-growth-rate-and-oxidative-status-in-outdoor-reared-but-not-indoor-reared-pigs
#20
C Forte, D Ranucci, D Beghelli, R Branciari, G Acuti, L Todini, C Cavallucci, M Trabalza-Marinucci
The effects of a diet supplemented with oregano essential oil on performance, oxidative status, pork quality traits and sensorial properties were evaluated. In two studies, 72 pigs in indoor or outdoor conditions were assigned to either a control diet or an identical diet supplemented with 0.2% oregano essential oil. Pigs reared outdoor showed lower live weight, average daily gain and average gain:feed ratio compared to indoor pigs. The oregano supplementation improved the growth performance of the outdoor- but not the indoor-reared animals...
January 9, 2017: Journal of Animal Physiology and Animal Nutrition
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