Monitoring of essential oils during storage by selected quality parameters

Abstract Background:Oxidative stress during chilled storage is a major problem withcanine sperm. To improve the quality of chilled canine sperm during storage, many synthetic antioxidants have been examined, but different outcomes were investigated depending on antioxidant properties. The bioactive compounds of essential oils fromOcimum gratissimumleaves are known as a natural antioxidant source. This study aimed to evaluate the antioxidant effects of essential oils from Ocimum gratissimumleavesas a supplement in extender on chilled canine sperm during 12 days of storage. Results:The results showed thatlow concentrations of Ocimum gratissimum essential oils (25, 50, and 100µg/mL) have beneficial effectson sperm quality, whereasOcimum gratissimumessential oils athigh levels (above 200µg/mL) have harmful effects. Specifically, the addition of 100µg/mL ofOcimum gratissimum essential oilsto the extender had the greatestbeneficial effect in improving the quality of chilled canine sperm, and had a significant difference in all sperm quality parameters except motility when compared to the control group (p<0.05). Conclusions:Ocimum gratissimum essential oilshave an impact on chilled canine sperm quality in a dose-dependent manner, and the best results areachieved with a maximum dose ofOcimum gratissimum essential oils of 100µg/mL.

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In Vitro and In Vivo Antifungal Activities of Nine Commercial Essential Oils against Brown Rot in Apples

Horticulturae ◽

10.3390/horticulturae7120545 ◽

2021 ◽

Vol 7 (12) ◽

pp. 545

Author(s):

Assia El Khetabi ◽

Said Ezrari ◽

Lahsen El Ghadraoui ◽

Abdessalem Tahiri ◽

Lhoussain Ait Haddou ◽

...

Keyword(s):

Essential Oils ◽

Fruit Quality ◽

Spore Germination ◽

Brown Rot ◽

Quality Parameters ◽

Apple Fruit ◽

Syzygium Aromaticum ◽

Ft Ir

After harvest, numerous plant pathogenic fungi can infect fresh fruits during transit and storage. Although synthetic fungicides are often used to manage postharvest fruit diseases, their application may lead to problems such as the development of fungicide resistance and residues on fruits. In the present study, the antifungal potential of nine commercial essential oils (EOs) extracted from Eucalyptus radiata ssp. radiata, Mentha pulegium, Rosmarinus officinalis, Origanum compactum, Lavandula angustifolia, Syzygium aromaticum, Thymus vulgaris, Citrus aurantium, and Citrus sinensis were tested against the apple brown rot fungi Monilinia laxa and Monilinia fructigena at different concentrations in vitro (against mycelial growth and spore germination) and in vivo (on detached apple fruit and in semi-commercial postharvest conditions). In addition, fruit quality parameters were evaluated and the composition of the EOs was characterized by Fourier transform infrared (FT-IR) spectroscopy. In vitro results showed significant antifungal activity of all tested EOs on both fungal species. EOs from S. aromaticum were the most effective, whereby inhibition percentages ranged from 64.0 to 94.7% against M. laxa and from 63.9 to 94.4% against M. fructigena for the concentrations 12.5 and 100 µL/mL, respectively, with an EC50 of 6.74 µL/mL for M. laxa and 10.1 µL/mL for M. fructigena. The higher concentrations tested of S. aromaticum, T. vulgaris, C. aurantium, and C. sinensis EOs significantly reduced spore germination, brown rot incidence, and lesion diameter. Evaluation of the treatments during storage for 20 days at 4 °C on apple fruit quality parameters demonstrated the preservation of the fruit quality characteristics studied (weight loss, total soluble solids, titratable acidity, firmness, and maturity index). FT-IR spectra obtained from all tested EO samples presented characteristic peaks and a high diversity of functional groups such as O–H groups, C–H bonds, and C–C stretching. The EOs examined here may have the potential for controlling postharvest fungal diseases of fruit such as brown rot.

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Effect of spraying of essential oils and passive modified atmosphere packaging on selected postharvest quality parameters and stem-end rot development in Mangifera indica (cultivar Karthakolomban)

Sri Lanka Journal of Food and Agriculture ◽

10.4038/sljfa.v6i1.80 ◽

2020 ◽

Vol 6 (1) ◽

pp. 37

Author(s):

T. D. Kodituwakku ◽

K. Abeywickrama ◽

K. O. L. C. Karunanayake

Keyword(s):

Essential Oils ◽

Mangifera Indica ◽

Modified Atmosphere Packaging ◽

Quality Parameters ◽

Postharvest Quality ◽

Modified Atmosphere

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Damızlık Bıldırcın Rasyonlarına Portakal ve Limon Kabuğu Esansiyel Yağları ve Karışımlarının İlavesinin Performans, Yumurta Kalitesi ve Kuluçka Parametrelerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v9i11.1988-1992.4578 ◽

2021 ◽

Vol 9 (11) ◽

pp. 1988-1992

Author(s):

Behlül Sevim ◽

Seyit Ahmet Gökmen ◽

Barışcan Curabay ◽

Yusuf Cufadar ◽

Yılmaz Bahtiyarca

Keyword(s):

Essential Oils ◽

Feed Intake ◽

Egg Production ◽

Orange Peel ◽

Quality Parameters ◽

Control Group ◽

Egg Mass ◽

External Quality ◽

Treatment Groups ◽

Japanese Quails

The aim of this study was to determine the effects of adding orange peel (PKY), lemon peel essential oils (LKY) and PKY+LKY (respectively 300, 300, 150+150 mg/kg) to laying quail diets on performance, egg internal and external quality parameters and hatchability parameters. The eight-week trial was conducted in 20 subgroups, with 4 treatment groups and 5 replications for each treatment, and a total of 120 Japanese quails at 10 weeks of age were randomly distributed, with 6 quails (4 females, 2 males) in each subgroup. Feed intake with the addition of LKY to the diet, egg production and egg mass with the addition of PKY + LKY decreased significantly compared to the control group, and the eggshell breaking resistance with the addition of LKY and PKY + LKY increased significantly compared to the control group. However, the addition of LKY, PKY and PKY+LKY to the diet did not affect hatchability and reproduction parameters. According to these results, the addition of 300 mg/kg PKY and 300 mg/kg (150+150) PKY+LKY to breeder quail diets had an effect on the increase of eggshell qualityi, although the performance was adversely affected.

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Addition of essential oils and inulin for production of reduced salt and fat ham

Australian Journal of Crop Science ◽

10.21475/ajcs.19.13.06.p943 ◽

2019 ◽

pp. 1031-1036

Author(s):

Rosicleide dos Santos Silva ◽

Alcione dos Santos Lima ◽

Leandro Paulo da Silva ◽

Robson do Nascimento Silva ◽

Emmanuel Moreira Pereira ◽

...

Keyword(s):

Colorectal Cancer ◽

Essential Oils ◽

Sodium Intake ◽

Meat Products ◽

Microbiological Quality ◽

Quality Parameters ◽

Inverse Association ◽

Salt Reduction ◽

Promising Alternative ◽

Increased Risk

It has been estimated that approximately 75% of the human’s sodium intake is added during industrial manufacturing. Processed meats can also contain relatively high amounts of saturated fats, and high levels of fat, associated with increased risk of obesity, diabetes and cancers, especially colon cancers. In contrast, dietary fiber intake (ex. inulin) has been associated with health benefits, including a suggested protective effect against colorectal cancer due to an inverse association with colorectal cancer risk. Nutritional and health concerns indicate that consumption of these two elements should be reduced. This study aimed to develop a ham with reduced levels of salt and fat. We added essential oils of oregano and rosemary to preserve the ham as a substitute for fat, for which inulin was also added. Six ham formulations were prepared (control, fat reduction + inulin, salt reduction, salt reduction + essential oils, salt reduction + no fat, and salt reduction + no fat + essential oils). The physical-chemical and microbiological quality parameters were evaluated. The addition of inulin did not interfere with the chemical composition of the formulated ham, presenting itself as a promising alternative for reducing the addition of fat in baked ham. The administration of essential oils in combination caused a significant decrease in native flora of cooked ham. These results suggest that a combination of essential oils and inulin may be a promising alternative in the production of meat products with lower salt and fat levels.

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Inhibitory Effect of Some Essential Oils on Control of Green Mold (Penicillium digitatum) and Postharvest Quality Parameters of Lime Fruit

Food Science and Technology ◽

10.52547/fsct.17.109.167 ◽

2021 ◽

Vol 17 (109) ◽

pp. 167-181

Author(s):

Masoomeh Abbasi ◽

Abdolmajid Mirzaalian Dastjerdi ◽

Majeed Askari Seyahooei ◽

Mansoore Shamili ◽

Babk Madani ◽

...

Keyword(s):

Essential Oils ◽

Inhibitory Effect ◽

Quality Parameters ◽

Penicillium Digitatum ◽

Postharvest Quality ◽

Green Mold

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Effect of fungicide and essential oils amended wax coating on quality and shelf life 77-90 of sweet orange (Citrus sinensis Osbeck)

Journal of Horticultural Sciences ◽

10.24154/jhs.2021.v16i01.009 ◽

2021 ◽

Vol 16 (1) ◽

pp. 77-90

Author(s):

M Bhandari ◽

N Bhandari ◽

M Dhital

Keyword(s):

Vitamin C ◽

Essential Oils ◽

Shelf Life ◽

Citrus Sinensis ◽

Consumer Preferences ◽

Titratable Acidity ◽

Quality Parameters ◽

Superior Performance ◽

Laboratory Research ◽

Eucalyptus Oil

Laboratory research was conducted to study the effect of wax amended coating on the shelf life of Citrus sinensis Osbeck during 2017-18 at Rampur, Chitwan. The experiment was conducted in single factor Completely Randomized Design (CRD) with nine treatments and four replications. The treatments consisted of carbendazim and three essential oils viz. lemongrass, mentha and eucalyptus oil at two different concentrations of 0.1% and 0.5%, all of them infused with 10% wax emulsion. The wax treatment devoid of fungicide and essential oils served as control. The application of essential oils with wax improved shelf life and enhanced juice retention, firmness, titratable acidity, vitamin C and disease reduction. But total soluble solid was found higher in fruits treated with wax emulsion only. The highest shelf life and disease control was obtained with wax with 0.5% carbendazim but waxing with 0.5% eucalyptus oil and 0.5% lemongrass oil can be better alternatives considering their superior performance in environmental aspects, consumer preferences and quality parameters like juice retention, firmness, titratable acidity and vitamin C.

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New Small Scale Equipment for Obtaining Dill and Cumin Essential Oils

Revista de Chimie ◽

10.37358/rc.20.2.7932 ◽

2020 ◽

Vol 71 (2) ◽

pp. 324-329

Author(s):

Denisa E. Duta ◽

David L. Comaniciu ◽

Alina Culetu ◽

Mioara Negoita ◽

Valentin Ionescu ◽

...

Keyword(s):

Essential Oils ◽

Plant Material ◽

Food Industry ◽

Raw Materials ◽

Volatile Oil ◽

Quality Parameters ◽

High Yield ◽

Small Scale ◽

Natural Origin ◽

Plant Sources

Essential oils of natural origin are excellent raw materials for the food industry as well as the pharmaceutical and cosmetic industries. In this study, a new equipment, designed at small scale, which facilitates the yield of essential oils from various plant sources via hydrodistillation using the classical Clevenger apparatus is presented. The working of this equipment consists in oils distillation from raw plant material with steam, recirculating the water and collecting the volatile oil yield. The proposed designed equipment ensures high yield while keeping energy consumption to a minimum using proper thermal insulation. The yielded product is within the quality parameters for natural products imposed by regulators.

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