Satureja montana L. essential oil, montmorillonite and nanoformulation reduce Xanthomonas euvesicatoria infection, modulating redox and hormonal pathways of tomato plants

2022 ◽  
Vol 295 ◽  
pp. 110861
Author(s):  
Paulo Ricardo Oliveira-Pinto ◽  
Nuno Mariz-Ponte ◽  
Ana Torres ◽  
Fernando Tavares ◽  
Manuel Fernandes-Ferreira ◽  
...  
Author(s):  
Aline Chaves Reis ◽  
Isaac Filipe Moreira Konig ◽  
Danúbia Aparecida de Carvalho Selva Rezende ◽  
Raquel Romano Palmeira Gonçalves ◽  
Allan da Silva Lunguinho ◽  
...  

2013 ◽  
Vol 31 (4) ◽  
pp. 11-17 ◽  
Author(s):  
Adriana Terumi Itako ◽  
João Batista Tolentino Júnior ◽  
Kátia Regina Freitas Schwan-Estrada

2014 ◽  
Vol 9 (7) ◽  
pp. 668-677 ◽  
Author(s):  
Tatjana Mihajilov-Krstev ◽  
Dragan Radnović ◽  
Dušanka Kitić ◽  
Vesna Jovanović ◽  
Violeta Mitić ◽  
...  

AbstractThe present study investigates the chemical compositions of three Satureja montana L. ssp montana essential oils and correlates chemical variability with biological activities. GC/MS analysis showed that with an increase in altitude (100–500–800 m), a higher content of linalool, terpinen-4-ol and cis-sabinene hydrate was found, while the percentage of phenolic compounds, thymol and carvacrol decreased. Antimicrobial activity of the essential oils was tested against 7 fungal and 23 bacterial strains. The essential oil characterized by the highest content of phenols and alcohols exhibited the highest antimicrobial potential. The correlation analysis showed that the major carriers of the obtained antioxidant activity are oxygenated monoterpenes. All essential oils inhibited human serum cholinesterase activity. High antimicrobial potential, together with moderate antioxidant capacity and strong inhibition of human serum cholinesterase, classifies S. montana essential oil as a natural source of compounds that can be used in the treatment of foodborne and neurological diseases, wound and other infections, as well as for general health improvement.


2012 ◽  
Vol 27 (3) ◽  
pp. 216-223 ◽  
Author(s):  
Marija Marin ◽  
Miroslav Novaković ◽  
Vele Tešević ◽  
Ivan Vučković ◽  
Nataša Milojević ◽  
...  

2020 ◽  
Vol 56 (No. 3) ◽  
pp. 191-196
Author(s):  
Kahkashan Perveen ◽  
Najat A. Bokhari

The essential oil obtained by the hydro-distillation of the leaves of Mentha arvensis Linnaeus was evaluated for its antifungal activity against the causal agent of the Alternaria blight of tomatoes, i.e., Alternaria alternata (Fries) Keissler. The antifungal activity of the mentha essential oil was assessed both in vitro and in vivo. The chemical composition of the mentha oil was also identified by GCMS analysis. The in vitro test revealed that the maximum inhibition in the mycelial growth (93.6%) and conidia germination (90.6%) was at the highest concentration (40 µL/mL), furthermore, it was found that the inhibition of the mycelial growth and conidia germination was dose dependent. The in vivo test proved that the application of the mentha essential oil (40 µL/mL) significantly increased the plant height (84.6%), fresh weight (81.5%) and dry weight (80.0%) when compared to the untreated tomato plants. The disease incidence was 3.5 in the untreated plants, while it was 0.93 for the mentha essential oil treated plants and was 0.08 in the carbendazim treated plants. The GC-MS analysis of the mentha essential oil identified 18 compounds in total, among which the percentage of menthol was the highest (69.2%). The mentha essential oil was successful in managing the Alternaria leaf blight in the tomato plants. Therefore, it can be explored further for the development of a natural fungicide.


2008 ◽  
Vol 71 (3) ◽  
pp. 502-508 ◽  
Author(s):  
J. J. CARRAMIÑANA ◽  
C. ROTA ◽  
J. BURILLO ◽  
A. HERRERA

The purpose of this study was to examine the effectiveness of winter savory (Satureja montana) essential oil (EO) for control of growth and survival of experimentally inoculated Listeria monocytogenes serovar 4b (104 CFU/g) among natural flora in minced pork. EOs of French thyme (Thymus vulgaris F) and rosemary (Rosmarinus officinalis) cultivated in the same region of Aragon (northeastern Spain) were used as reference ingredients. The EOs obtained by hydrodistillation were added at concentrations of 0.25, 0.5, 1, and 2.5 μl/g (vol/wt), and the samples were kept at 4°C in air for up to 7 days. The populations of L. monocytogenes and total viable bacteria were determined in the control and treated samples at 0, 1, 3, 5, and 7 days. Moderate activity of S. montana EO against L. monocytogenes was observed (at 2.5 μl/g, reductions of 0.27 log CFU/g by day 3 and 0.61 log CFU/g by day 7), with higher activity against aerobic flora. The greatest reduction in aerobic flora was on day 3 (at 2.5 μl/g) from 1.10 to 1.45 log CFU/g. S. montana EO was comparable to T. vulgaris F EO in listericidal activity, but R. officinalis EO was ineffective against the L. monocytogenes and aerobic flora in the minced meat model. The ~3-log reduction in aerobic flora with T. vulgaris F EO at 0.25 to 2.5 μl/g after 5 days of storage was the most significant reduction. Depending on sensory considerations, the addition of active EOs in combination with other preservation techniques for synergistic effects may provide alternatives to synthetic chemical preservatives. Suggestions on relationships between chemical composition and biological activities of EOs are outlined.


2014 ◽  
Vol 80 (1-2) ◽  
pp. 147-153 ◽  
Author(s):  
Entela Haloci ◽  
Vilma Toska ◽  
Rezarta Shkreli ◽  
Enkelejda Goci ◽  
Silvia Vertuani ◽  
...  

2020 ◽  
Vol 7 (2) ◽  
pp. 22-34
Author(s):  
Amira ČOPRA-JANİĆİJEVİĆ ◽  
Danijela VİDİC ◽  
Milka MAKSİMOVİĆ

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