Efficacy of encapsulated and non-encapsulated thyme essential oil (Thymus vulgaris L.) in the control of Sitophilus zeamais (Motschulsky, 1855) and its effects on the quality of corn grains throughout storage

2021 ◽  
pp. 105885
Author(s):  
Felipe A.P. Barros ◽  
Marjana Radünz ◽  
Maurício A. Scariot ◽  
Taiane M. Camargo ◽  
Camila F.P. Nunes ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sitophilus Zeamais ◽  
Thymus Vulgaris ◽  
Thyme Essential Oil ◽  
Corn Grains

scholarly journals Antifungal potential of thyme essential oil as a preservative for storage of wheat seeds

2017 ◽  
Vol 76 (1) ◽  
pp. 64-71 ◽  
Author(s):  
Sabina Anžlovar ◽  
Matevž Likar ◽  
Jasna Dolenc Koce
Keyword(s):  
Seed Germination ◽  
Essential Oil ◽  
Fungal Infections ◽  
Fungal Growth ◽  
Thymus Vulgaris ◽  
Wheat Grain ◽  
Surface Sterilization ◽  
Thyme Essential Oil ◽  
Indirect Treatment ◽  
Grain Surface

AbstractPlant essential oils are potential food preservatives due to their inhibitory effects on bacterial and fungal growth. Antifungal activities of common thyme (Thymus vulgaris) essential oil were tested against endophytic fungi grown from wheat (Triticum aestivum) grain, molecularly identified as Alternaria alternata, Alternaria infectoria, Aspergillus flavus, Epicoccum nigrum and Fusarium poae. Their susceptibility to thyme essential oil was tested in vitro, and ranged from fungicidal to fungistatic. Treatment combinations of prior grain surface sterilization with hypochlorite and direct/indirect treatment with the essential oil were used, which showed strong effects on infection incidence and germination. Direct soaking of the wheat grain in the essential oil was particularly effective, but inhibited both fungal growth and seed germination. In contrast, indirect treatment of the grain with the essential oil (i.e., fumigation) inhibited fungal growth without negative effects on seed germination. In combination with grain surface sterilization with hypochlorite, indirect treatment with thyme essential oil reduced these fungal infections even more. Since thyme essential oil is safe for plants and consumers, in the form of fumigation it could be used as a protectant of storage containers for wheat grain intended for sowing and for food production.

scholarly journals Development of the composition and technology of the curative preventive toothpaste with antimicrobial and deodorating properties

2021 ◽  
pp. 36-47
Author(s):  
Н. І. Гудзь ◽  
І. О. Власенко
Keyword(s):  
Calcium Carbonate ◽  
Essential Oil ◽  
Oral Cavity ◽  
Xanthan Gum ◽  
Regulatory Documents ◽  
Thyme Essential Oil ◽  
Bee Bread ◽  
Anti Inflammatory ◽  
Laboratory Technology

The significant prevalence of diseases of the oral cavity predetermine the relevance of preventive means aimed at maintaining the dental health of the population. The application of toothpastes and elixirs with anti-inflammatory, antimicrobial and deodorant properties improves the condition of the oral cavity, and is also one of the means for the prevention and treatment of periodontal disease and halitosis. The aim of the work was to develop the composition and laboratory technology of curative and prophylactic toothpaste and to study the indicators of its quality. Research materials: carbopol, xanthan gum, propolis tincture, bee bread tincture, thyme essential oil, xylitol, sorbitol, and a sample of toothpaste. Pharmacological-technical methods, potentiometric and alkalimetric study methods were used. In order to develop the composition of a toothpaste, requirements of the current regulatory documents for the composition and characteristics of toothpastes were analyzed. The composition and quantity of components for the curative and prophylactic toothpaste have been theoretically substantiated. Carbopol and xanthan gum were used as gelling agents. Calcium carbonate was chosen as the abrasive basis of the toothpaste, which helps to remove plaque from the tooth enamel. Such polyhydric alcohols as sorbitol, glycerin, xylitol and propylene glycol were used as plasticizers. Considering the antioxidant, anti-inflammatory, antimicrobial and radioprotective properties of propolis tincture and bee bread tincture, they were incorporated in the toothpaste composition. The technology of laboratory batches of toothpaste was based on the general principles of obtaining suspension gels and pastes. The quality of the toothpastes was controlled for organoleptic and physicochemical indicators in accordance with the requirements of the regulatory documents. The theoretical and experimental justification of the composition of the curative and prophylactic toothpaste of antimicrobial actvity with a deodorant effect. This paste contained carbopol, xanthan gum, calcium carbonate, xylitol, tinctures of bee products (propolis and bee bread) and thyme essential oil. On the basis of pharmacological-technical research, a rational technology of the curative and prophylactic toothpaste has been developed. Organoleptic and physicochemical indicators of the quality of the developed curative and prophylactic toothpaste have been established and its classification characteristics have been determined.

scholarly journals Improving the quality of beef burger by adding thyme essential oil and jojoba oil

2011 ◽  
Vol 60 (231) ◽  
pp. 787-795 ◽  
Author(s):  
G.M. Kassem ◽  
O.A. Atta-Alla ◽  
F.H.M. Ali
Keyword(s):  
Essential Oil ◽  
Jojoba Oil ◽  
Thyme Essential Oil ◽  
Beef Burger

The activity of thyme essential oil against Acinetobacter spp.

2011 ◽  
Vol 6 (3) ◽  
pp. 405-413 ◽  
Author(s):  
Monika Łysakowska ◽  
Andrzej Denys ◽  
Monika Sienkiewicz
Keyword(s):  
Essential Oil ◽  
Antimicrobial Properties ◽  
Diffusion Method ◽  
Thymus Vulgaris ◽  
Bacterial Strains ◽  
Acinetobacter Baumanii ◽  
Strong Activity ◽  
Thyme Essential Oil ◽  
Acinetobacter Spp ◽  
Multiresistant Strains

AbstractThe aim of this work was to investigate the antimicrobial properties of thyme essential oil against clinical multiresistant strains of Acinetobacter spp. The antibacterial activity of oil was tested against standard and clinical bacterial strains of Acinetobacter genus. The agar diffusion method was used to check the inhibition of microbial growth at various concentrations of the oil from Thymus vulgaris. Susceptibility testing to antibiotics and chemotherapeutics was prepared using the disc-diffusion method. Identification of bacterial strains was carried out with the Vitek system and confirmed by PCR for Acinetobacter baumanii gyrB gene. The results of experiments showed that the oil from T. vulgaris exhibited an extremely strong activity against all of the clinical strains of Acinetobacter. Thyme oil demonstrated a very good efficacy against multiresistant strains of tested bacteria. Essential oils seems to be an excellent alternative for synthetic preparations and that is reason for an extensive assessment of their antimicrobial activity.

scholarly journals Chemical composition of Thymus vulgaris L. (Thyme) essential oil from the Rio de Janeiro state, Brazil

2008 ◽  
Vol 73 (3) ◽  
pp. 307-310 ◽  
Author(s):  
Alexandre Porte ◽  
Ronoel Godoy
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Rio De Janeiro ◽  
Mass Spectra ◽  
Retention Indices ◽  
Thymus Vulgaris ◽  
Chromatographic Retention ◽  
Thyme Essential Oil ◽  
Chromatographic Retention Indices ◽  
Janeiro State

The essential oil from fresh leaves of Thymus vulgaris L. from Rio de Janeiro State, Brazil, was isolated by hydrodistillation and analyzed through a combination of GC and GC/MS. Compounds representing 95.1 % of the oil were identified. Thirty-nine constituents were detected, of which twenty-eight were identified according to their chromatographic retention indices and mass spectra. The major constituents of the oil were thymol (44.7 %), p-cymene (18.6 %) and ?-terpinene (16.5%).

scholarly journals Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt

2018 ◽  
Vol 66 (2) ◽  
pp. 365-369
Author(s):  
Viera Ducková ◽  
Miroslav Kročko ◽  
Vladimíra Kňazovická ◽  
Margita Čanigová
Keyword(s):  
Lactic Acid ◽  
Essential Oil ◽  
Bitter Taste ◽  
Control Sample ◽  
Titratable Acidity ◽  
Coliform Bacteria ◽  
Thymus Vulgaris ◽  
Fermentation Time ◽  
Ph Values ◽  
Thyme Essential Oil

The aim of this work was production and evaluation of yoghurts with different addition of thyme (Thymus vulgaris), thyme essential oil (EO) and salt. It was produced: control yoghurt, yoghurt with 0.45 % of salt and 0.25 % of thyme, yoghurt with 0.90 % of salt and 0.50 % of thyme, yoghurt with 0.45 % of salt and 0.004 % of thyme EO, yoghurt with 0.90 % of salt and 0.008 % of thyme EO. The time of yoghurt fermentation was extended from the previous 3.5 hours (control sample) to 5 hours for samples with thyme or even up to 7 hours for samples with thyme EO. The fermentation time also depended on the concentration of the used substances. The average titratable acidity of yoghurts fluctuated from 46.52 °SH to 49.51 °SH at day after the production and from 51.57 °SH to 55.75 °SH after 7 days of storage. Average pH values of yoghurts fluctuated from pH 4.77 to pH 4.81 at day after production and from pH 4.48 to pH 4.63 after storage. In all samples of yoghurts were not detected coliform bacteria (< 10 CFU.g-1). The yeasts were appeared rarely (101 CFU.g-1), and their numbers were increased during cold storage (102 up to 103 CFU.g-1). Moulds appeared rarely (101 CFU.g-1). The number of lactic acid bacteria reached required minimum value of 107 CFU.g-1. Samples of yoghurts reached characteristic yoghurt and thyme aroma. The intensity of sour, salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts at different level. A higher concentration of thyme and thyme EO gave to yoghurts a bitter taste. The dense consistency of the yoghurts was decreased with the increased addition of thyme and thyme EO. According to results, we recommend the recipe of yogurt with 0.45 % of salt and 0.25 % of thyme or 0.004 % of thyme EO.

Water stress and manure application affect the quantity and quality of essential oil of Thymus daenensis and Thymus vulgaris

2018 ◽  
Vol 111 ◽  
pp. 336-344 ◽  
Author(s):  
Mahdiye Askary ◽  
Mohammad Ali Behdani ◽  
Soheil Parsa ◽  
Sohrab Mahmoodi ◽  
Majid Jamialahmadi
Keyword(s):  
Water Stress ◽  
Essential Oil ◽  
Thymus Vulgaris ◽  
Manure Application

scholarly journals Formulation and Characterization of Potential Antifungal Oleogel with Essential Oil of Thyme

2018 ◽  
Vol 2018 ◽  
pp. 1-6 ◽  
Author(s):  
Giedre Kasparaviciene ◽  
Zenona Kalveniene ◽  
Alvydas Pavilonis ◽  
Ruta Marksiene ◽  
Jurgita Dauksiene ◽  
...  
Keyword(s):  
Essential Oil ◽  
Flame Ionization ◽  
Paraffin Oil ◽  
Thyme Essential Oil ◽  
Texture Parameters ◽  
Central Composite ◽  
Activity Design ◽  
Potential Antimicrobial Activity

The aim of this research was to formulate oleogel with thyme essential oil with potential antimicrobial activity, design optimal formulation, and evaluate the influence of ingredients on texture parameters of preparation. Central composite design was applied to statistical optimization of colloidal silica and paraffin oil mixture for the modeling of oleogel delivery system. The influence of designed formulations on response variables (texture parameters), firmness, cohesiveness, consistency, and index of viscosity, was evaluated. Quality of essential oil of thyme was assessed by determinate concentration of thymol and carvacrol using gas chromatography with flame ionization detection (GC-FID). Microbiological tests have shown that oleogel with thyme essential oil affectsCandida albicansmicroorganism when thyme essential oil’s concentration is 0,05% in oleogel mixture.

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