Genotoxicity and antigenotoxicity of Origanum oil and carvacrol evaluated by Ames Salmonella/microsomal test

2005 ◽  
Vol 93 (3) ◽  
pp. 551-556 ◽  
Author(s):  
Evrim Ipek ◽  
Hulya Zeytinoglu ◽  
Sezer Okay ◽  
Berrin A. Tuylu ◽  
Mine Kurkcuoglu ◽  
...  
Keyword(s):  
Origanum Oil

scholarly journals Microbial Decontamination of Fresh Produce (Strawberry) Using Washing Solutions

2015 ◽  
Vol 4 (3) ◽  
pp. 128 ◽  
Author(s):  
Naresh Shahi ◽  
ByungJin Min ◽  
Eunice A. Bonsi
Keyword(s):  
Color Change ◽  
Fresh Produce ◽  
Inhibitory Effect ◽  
Lemon Juice ◽  
Water Control ◽  
Significant Difference ◽  
Total Color Change ◽  
Origanum Oil ◽  
Preliminary Study ◽  
White Vinegar

<p>This study was carried out to determine the effect of natural antimicrobial washing solutions against microbial growths on fresh produce specifically strawberries. Selected washing solutions used for strawberry washing, and treatments were sterile water (control), white vinegar (VI), crude lemon juice extract (LE), VI+Origanum oil (VIO), LE+Origanum oil (LEO), and VI+LE+Origanum oil (VILEO). From the preliminary study of antimicrobial activity of washing solutions in aqueous model system tested at 2, 5, 10, 15, 20 and 25 min against <em>S.</em> Typhimurium, washing time was determined as 5 min to be used for this study. After the washing, strawberries were stored at 4 °C for 5 days. Results showed that all natural washing solutions exhibited inhibitory effect against total aerobic bacteria, yeast and mold. On day 5, compared to the control, all washing solutions significantly reduced <em>S.</em> Typhimurium by 2.7 Log CFU/g (P&lt;0.05). Color results showed that samples color were slightly changed by washing with VIO and VILEO. However, there was no significant difference in total color change on strawberries compared to the control (P&gt;0.05). Based on the results, it is indicated that the combination of vinegar with crude lemon juice extract and essential oil might be suitable as natural sanitizer for decontamination of fresh produce.</p>

Antifungal Activity of the Essential Oil of Origanum syriacum L.

1995 ◽  
Vol 58 (10) ◽  
pp. 1147-1149 ◽  
Author(s):  
RASHA K. DAOUK ◽  
SHAWKY M. DAGHER ◽  
ELSA J. SATTOUT
Keyword(s):  
Liquid Chromatography ◽  
Antifungal Activity ◽  
Essential Oil ◽  
Inhibitory Action ◽  
Inhibitory Concentration ◽  
Volatile Oil ◽  
Gas Liquid Chromatography ◽  
Penicillium Species ◽  
Origanum Oil ◽  
Yeast Extract Sucrose

The volatile oil of the Lebanese Za'atar (Origanum syriacum L.) was characterized for its thymol and carvacrol content using gas-liquid chromatography. These two compounds constituted the major components of the oil and were present in equal proportions of 30% in the volatile oil extracted from the leaves and shoot tips of the Origanum plant during the preflowering stage. The percentage of carvacrol in the essential oil increased to 62% after flowering and maturation, while the concentration of thymol decreased to 14%. Origanum oil extracted from plants collected during midseason was evaluated for its antifungal activity against Aspergillus niger, Fusarium oxysporum, and Penicillium species. The oil exhibited strong inhibitory action against the three fungi tested. The minimum inhibitory concentration (MIC) of the oil was found to be 0.1 μl/ml of yeast extract sucrose broth for the fungi tested.

scholarly journals The Influence of Two-Component Mixtures from Spanish Origanum Oil with Spanish Marjoram Oil or Coriander Oil on Antilisterial Activity and Sensory Quality of a Fresh Cut Vegetable Mixture

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1740
Author(s):  
Karolina Kraśniewska ◽  
Olga Kosakowska ◽  
Katarzyna Pobiega ◽  
Małgorzata Gniewosz
Keyword(s):  
Essential Oils ◽  
Sensory Quality ◽  
Limit Of Detection ◽  
Leafy Vegetables ◽  
Major Constituent ◽  
Chemical Compositions ◽  
Two Component ◽  
Origanum Oil ◽  
Minimally Processed Vegetables

The aim of this study was to evaluate two-component mixtures of essential oils (EOs) in sub-inhibitory concentrations for antilisterial protection of minimally processed vegetables. Spanish origanum oil (SOO), Spanish marjoram oil (SMO) and coriander oil (CO) and a mixture of fresh leafy vegetables with red beet were used. The chemical compositions of selected EOs were analyzed by gas chromatography. Carvacrol was the major component of SOO. The dominant active component of SMO was 1,8-cineole, while the major constituent in CO was linalool. The study shows that essential oils in combination, namely SOO + SMO and SOO + CO in a ¼ MIC + ¼ MIC (Minimal Inhibitory Concentration), have a synergistic effect against L. monocytogenes. The reduction of L. monocytogenes in vegetable mixtures treated by EOs in these selected combinations after 24 h of storage was approximately equal to the limit of detection. Furthermore, it was found that the vegetable mixture treated with SOO + SMO had the highest-rated sensorial quality and could therefore meet consumer expectations.

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