scholarly journals Antimicrobial activity of thyme (Thymus vulgaris) and oregano (Origanum vulgare) essential oils against Listeria monocytogenes in fermented sausages

2021 ◽  
Vol 854 (1) ◽  
pp. 012064
Author(s):  
Drago Nedic ◽  
Nevena Grkovic ◽  
Vesna Kalaba ◽  
Bojan Golic ◽  
Tanja Ilic ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oil ◽  
Essential Oils ◽  
Detection Threshold ◽  
Thymus Vulgaris ◽  
Antibacterial Effects ◽  
High Concentration ◽  
Origanum Vulgare ◽  
Fermented Sausages ◽  
Microbiological Status

Abstract The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils on Listeria monocytogenes in fermented sausages and their effect on the sensory characteristics of these sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Essential oils exhibited antibacterial activity against L. monocytogenes, and in the groups with a high concentration (0.6%) of oregano or thyme essential oils (KLO2 and KLT2), the number of L. monocytogenes was below the detection threshold on day 14 of ripening, with a stronger effect of oregano. In groups with 0.3% essential oil of oregano or thyme added, the number of L. monocytogenes was reduced to below the detection threshold on day 21 of ripening. During the ripening, the aw and pH of all test groups of fermented sausages decreased. Experimental sausages with 0.3% thyme essential oil had acceptable smell and taste, while in other experimental groups, sausage smell and taste were very intense, uncharacteristic and unacceptable.

EFFECT OF ESSENTIAL OILS IN THE CONTROL OF THE Clavibacter michiganensis SUBESPECIE michiganensis IN TOMATO (Lycopersicum esculentum L.) PLANTS

Biotecnia ◽  
2018 ◽  
Vol 20 (3) ◽  
pp. 96-101 ◽  
Author(s):  
Jesús Borboa Flores ◽  
Jesús Ortega García ◽  
Francyelli Regina Costa Becheleni ◽  
Arnoldo Villegas Espinoza ◽  
Francisco Javier Wong-Corral ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antimicrobial Properties ◽  
Thymus Vulgaris ◽  
Clavibacter Michiganensis ◽  
Origanum Vulgare ◽  
Cinnamomum Zeylanicum ◽  
Tomato Plants ◽  
Clavibacter Michiganensis Subsp ◽  
Bactericidal Properties

Plants produce compounds with antimicrobial properties that can be used to control diseases of horticultural products, for this reason, the aim of this study was to enlarge the knowledge on the effect of essential oils as an alternative for control for bacterial canker Clavibacter michiganensis subsp. michiganensis (Smith) (Cmm). Essential oil of Lippia palmeri was obtained by hydridestillation from plants collected in Sonora, Mexico. Essential oils of Origanum vulgare, Thymus vulgaris and Cinnamomum zeylanicum were obtained from commercial stores in Hermosillo, Sonora, Mexico. To evaluate the effect of the essential oils on the bacterium Cmm, direct applications in two concentrations (1:1 and 1:5 (v/v)) on tomato plants foliage were carried out. Then, plants were inoculated with 1x10-7 CFU/mL of the bacterium and observed for 12 days. The evaluated parameters were incidence and severity. The essential oils and chemical compounds of Origanum vulgare and Thymus vulgaris had effect against Clavibacter michiganensis subsp. michiganensis up to 9 days after application in a 1:1 (v/v) concentration and up to 12 days after application with the 1:5 (v/v) concentration. The essential oil of Lippia palmeri only had effect until six days after the application with both concentrations; that is to say, only these three types of essential oils had bactericidal properties, since with the essential oil of Cinnamomum zeylanicum the inhibition of Cmm was very limited, both in incidence as in severity.

scholarly journals Effect of Thymus vulgaris L. and Origanum vulgare L. essential oils on toxicity, food consumption, and biochemical properties of lesser mulberry pyralid Glyphodes pyloalis Walker (Lepidoptera: Pyralidae)

2014 ◽  
Vol 54 (1) ◽  
pp. 53-61 ◽  
Author(s):  
Elham Yazdani ◽  
Jalal Jalali Sendi ◽  
Jalil Hajizadeh
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Leaf Disc ◽  
Instar Larva ◽  
Biochemical Properties ◽  
Activity Level ◽  
Sublethal Dose ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Glyphodes Pyloalis

Abstract The essential oils of Thymus vulgaris L. and Origanum vulgare L. were investigated for their toxicity and physiological aspects on the lesser mulberry pyralid Glyphodes pyloalis Walker in controlled condition (24±1°C, 75±5% RH and 16L : 8D). The leaf disc method was used to study acute toxicity, the effect of LC10, LC30, and LC50 on the feeding efficiency of 4th instar larva, and biochemical indices. The essential oil doses of LC10, LC30 and LC50 were estimated to be 0.107%, 0.188% and 0.279% for T. vulgaris, and 0.67%, 1.173% and 1.728% for O. vulgare, respectively. The results showed that T. vulgaris was more toxic than O. vulgare. The essential oil sublethal dose LC30 affected the nutritional indices of 4th instar larvae of G. pyloalis. The essential oils reduced total protein, carbohydrate, and lipid. Some concentrations of essential oils changed the activity level of α-amylase, protease, lipase, general esterases, and glutathione S-transferase (GST) but others showed no effect on these enzymes. It was concluded that the used essential oil concentrations were both toxic to G. pyloalis and showed irreversible effects on key metabolic processes, therefore, the used essential oil concentrations may be considered as alternatives to the classic pest control agents.

scholarly journals Corrigendum: Stojkovic D, Glamoclija J, Ciric A, Nikolic M, Ristic M, Siljegovic J, Sokovic M. Investigation on antibacterial synergism of Origanum vulgare and Thymus vulgaris essential oils. Arch biol sci. 2013;65(2):639-43. DOI: 10.2298/ABS1302639S

2015 ◽  
Vol 67 (4) ◽  
pp. 1441-1441
Author(s):  
E Editorial
Keyword(s):  
Essential Oils ◽  
In Vitro Model ◽  
Medicinal Herbs ◽  
Thymus Vulgaris ◽  
Antibacterial Effects ◽  
Origanum Vulgare ◽  
Vitro Model ◽  
Font Color

The authors of the above-referenced article have requested a corrigendum to it. The article should include the following reference: Sokovic, M., Glamoclija, J., Marin, D.P., Brkic, D., and L. J. L. D. van Griensven (2010) Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model. Molecules. 15(11), 7532-7546. <br><br><font color="red"><b> Link to the corrected article <u><a href="http://dx.doi.org/10.2298/ABS1302639S">10.2298/ABS1302639S</a></b></u>

scholarly journals Evaluation of volatile constituents, exudation of resin and occurrence of galls of Protium aracouchini (Aubl.) Marchand

2021 ◽  
Vol 5 (3) ◽  
pp. 88
Author(s):  
Thiago Augusto Araujo Correia Lima (in memorian) ◽  
Leonardo Pinto Cunha ◽  
José Eduardo Lahoz da Silva Ribeiro ◽  
Marcia Ortiz Mayo Marques ◽  
Maria da Paz Lima
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Chemical Constituents ◽  
Brazilian Amazon ◽  
High Concentration ◽  
Forest Reserve ◽  
Volatile Constituents ◽  
Aerial Parts ◽  
First Time ◽  
Time Information

Protium aracouchini (Aubl.) Marchand [sin Icica aracouchini Aubl.], which occurs in the Adolpho Ducke Forest Reserve, in the Brazilian Amazon, was evaluated for the presence of galls, for resin exudation and the composition of the essential oils from the aerial parts and the resin. The experiment to stimulate the exudation of resin from the trunk was conducted using a 2-chloroethylphosphonic acid solution. The resin produced after 40 days and the aerial parts had their essential oils extracted in a Clevenger apparatus and the volatile chemical constituents were analyzed using GC/MS. The non-oxygenated sesquiterpenes α-copaene (21.15%) and α-gurjunene (13.69%), in addition to the oxygenated sesquiterpene spathulenol (10.32%), were detected as the majority constituents of the essential oil of the leaves, and a concentration similar to that of α-gurjunene was found in the branches (13.28%). The resin essential oil showed a high concentration of hydrocarbon monoterpenes (76.49%) with a predominance of α-pinene (17.57%) and limonene (46.11%). Four gall morphotypes were found associated with this species. The present study reports for the first time information on the volatile constituents and the resinous potential of P. aracouchini, and registers the morphotypes of the galls that help in the taxonomy of the species.

scholarly journals The Effect of Essential Oil Intake on Changes of Plasma Antioxidant Status in Mice

2007 ◽  
Vol 76 (3) ◽  
pp. 357-361 ◽  
Author(s):  
Š. Faix ◽  
Š. Juhas ◽  
Z. Faixová
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Antioxidant Status ◽  
Total Antioxidant Status ◽  
The Body ◽  
Thymus Vulgaris ◽  
High Dose ◽  
Syzygium Aromaticum ◽  
Lower Growth ◽  
Total Antioxidant

The aim of this study was to determine the effects of four essential oils intake by feed, namely Origanum vulgare, Thymus vulgaris, Cinnamomum zeylanicum Ness, and Syzygium aromaticum on antioxidant status in mice in vivo. Essential oils were in the aether oleum form. They were diluted with ethanol absolute mixed with ground pelett (0.1, 0.25, 0.57 and 1% concentration) and thereafter ethanol was evaporated. SOD, GPx activities and TAS were measured in erythrocytes and plasma spectrophotometrically with Ransod, Ransel and TAS kits from RANDOX, respectively. GPX activity showed a significant increase in 0.25% and 0.1% concentration of Origani aetheroleum. The GPx activities were decreased in 1% concentration of Thymi aetheroleum and 0.57% concentration of Cinnamomi aetheroleum and 0.57% concentration of Caryophylli aetheroleum. The total antioxidant status showed a significant decrease in 1 % concentration of Origani aetheroleum and significantly increased in 0.1% concentration. The same results were found in Thymi aetheroleum. Cinnamomi aetheroleum and Caryophylli aetheroleum had not effect on total antioxidant status. SOD activities were not significantly changed after intake of essential oils. In conclusion, our results showed, that concentration of essential oil is very important for antioxidant status and also for metabolism of mice, because a high dose of essential oil has adverse effect on metabolism of mice, representated by a lower growth of the body weight. On the other hand, essential oils at lower concentrations have positive effect on antioxidant status of mice.

scholarly journals Antibacterial activity of plant extracts against Listeria monocytogenes isolated from ready-to-eat salads

2020 ◽  
Vol 13 (1) ◽  
pp. 131-143
Author(s):  
É. György ◽  
É. Laslo ◽  
E. Csató
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Antibacterial Effect ◽  
Storage Conditions ◽  
Inhibitory Effect ◽  
Listeria Innocua ◽  
Foodborne Diseases ◽  
Bacterial Strains ◽  
Antibacterial Effects ◽  
Growth Environment

Abstract Ready-to-eat salads are becoming more and more popular. However, due to their ingredients, they represent a suitable growth environment for different microbes. In the prevention of foodborne diseases, hygienic food preparation and appropriate storage conditions are very important. During this study, ten different ready-to-eat salads were analysed for the presence of Listeria monocytogenes. Five different selective agar mediums were used for the enumeration and isolation of Listeria monocytogenes. The isolated bacterial strains were subjected to morphological and biochemical confirmation tests. The antibacterial effects of five different freshly squeezed vegetable juices (carrots, celery, beets, horseradish, and onions) and of five essential oils (dill, thyme, oregano, lemongrass, and sage) were determined against Listeria monocytogenes, Listeria innocua, and L. monocytogenes strains isolated from ready-to-eat salads. Based on the results obtained from fresh vegetable juices, carrot juice exerted the highest antibacterial effect, while the others showed no or slight inhibitory effect (horseradish, beets, onions) against Listeria species. Among the essential oils, thyme, lemongrass, and oregano showed the strongest antibacterial effect against the studied Listeria species.

Changes in essential oil profile of Thymus daenensis Celak., Thymus fedtschenkoi Ronniger., and Thymus vulgaris L. under methyl jasmonate treatment

2021 ◽  
Vol 20 ◽  
Author(s):  
Alireza Shayganfar ◽  
Davod Akhzari
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Oil Content ◽  
Foliar Application ◽  
Block Design ◽  
Physiological State ◽  
Thymus Vulgaris ◽  
Signal Molecules ◽  
Oil Composition ◽  
Four Levels

Background: Thymus plants are well-known medicinal plants and it is believed that the pharmaceutical and therapeutically properties of these plants are related to their essential oils. The quality and quantity of the essential oils, as a secondary metabolite of aromatic plant, is directly related to the physiological state of the plant. The role of jasmonates in the plant as signal molecules in mediation and up-regulation of plant defense and secondary metabolism processes is well recognized. Objective: With the aim of increasing the performance and stimulating secondary metabolites, this study evaluate the influence of foliar application of MJ on essential oil content and composition of three different Thymus species, whether as an elicitor or an activator. Method: The experiment was arranged in a randomized block design with MJ treatments in four levels (0, 30, 60, 100 mM) and three replications. Results: Compared to the control, essential oil content of all three species increased in all treatment levels. However, the changes of essential oil composition were different. Under MJ treatments, the amount of sesquiterpenes (especially caryophyllene oxide) increased in T. daenensis and T. fedtschenkoi. In addition, the amount of thymol in T. daenensis, thymol, and γ-terpinene in T. vulgaris increased, whereas carvacrol methyl ether in T. daenensis and p-cymene in T. vulgaris decreased. Conclusion: It seems the type of plant species has a specific role in determining the response. There were no interpretable changes between treatment levels.

scholarly journals Effect of plant essential oils on mortality of the stem nematode (Ditylenchus dipsaci)

2009 ◽  
Vol 45 (No. 2) ◽  
pp. 66-73 ◽  
Author(s):  
M. Zouhar ◽  
O. Douda ◽  
D. Lhotský ◽  
R. Pavela
Keyword(s):  
Essential Oils ◽  
Nematicidal Activity ◽  
Thymus Vulgaris ◽  
Aromatic Plants ◽  
Origanum Vulgare ◽  
Medicinal And Aromatic Plants ◽  
Plant Essential Oils ◽  
Nematode Management ◽  
Origanum Compactum ◽  
Ditylenchus Dipsaci

The aim of this study was to assess the nematicidal activity of different essential oils from medicinal and aromatic plants for use in nematode management. Essential oils of <I>Eugenia caryophyllata, Origanum compactum, Origanum vulgare, Thymus matschiana</I> and <I>Thymus vulgaris</I> showed nematicidal activity against <I>Ditylenchus dipsaci.</I>

Antimicrobial Activity of Individual and Combined Essential Oils against Foodborne Pathogenic Bacteria

2016 ◽  
Vol 79 (2) ◽  
pp. 309-315 ◽  
Author(s):  
FATIMA REYES-JURADO ◽  
AURELIO LÓPEZ-MALO ◽  
ENRIQUE PALOU
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Inhibitory Concentration ◽  
Synergistic Effects ◽  
Gas Chromatography Mass Spectrometry ◽  
Thymus Vulgaris ◽  
Chemical Compositions ◽  
Fractional Inhibitory Concentration ◽  
Mustard Essential Oil

ABSTRACTThe antimicrobial activities of essential oils from Mexican oregano (Lippia berlandieri Schauer), mustard (Brassica nigra), and thyme (Thymus vulgaris) were evaluated alone and in binary combinations against Listeria monocytogenes, Staphylococcus aureus, or Salmonella Enteritidis. Chemical compositions of the essential oils were analyzed by gas chromatography–mass spectrometry. The MICs of the evaluated essential oils ranged from 0.05 to 0.50% (vol/vol). Mustard essential oil was the most effective, likely due to the presence of allyl isothiocyanate, identified as its major component. Furthermore, mustard essential oil exhibited synergistic effects when combined with either Mexican oregano or thyme essential oils (fractional inhibitory concentration indices of 0.75); an additive effect was obtained by combining thyme and Mexican oregano essential oils (fractional inhibitory concentration index = 1.00). These results suggest the potential of studied essential oil mixtures to inhibit microbial growth and preserve foods; however, their effect on sensory quality in selected foods compatible with their flavor needs to be assessed.

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