scholarly journals Oregano essential oil showed limited effects on pigs' carcass quality and haematology whereas a transcriptome analysis revealed significant modulations in the jejunum and the ileum

2021 ◽  
Author(s):  
Haiko Hendrik Hofmann ◽  
Katharina Heusler ◽  
Katharina Roth ◽  
Maren Julia Pröll‐Cornelissen ◽  
Christine Große‐Brinkhaus ◽  
...  
Keyword(s):  
Essential Oil ◽  
Transcriptome Analysis ◽  
Carcass Quality ◽  
Oregano Essential Oil

Effect of Oregano Essential Oil and Canola Oil on Apparent Digestibility, Ruminal pH and Ammonia and Carcass Quality Characteristics of Fattening Dalagh Lambs

2016 ◽  
Vol 7 (13) ◽  
pp. 135-127 ◽  
Author(s):  
حامد شهابی ◽  
یدالله چاشنی دل ◽  
اسدالله تیموری یانسری ◽  
سید علی جعفرپور ◽  
◽  
...  
Keyword(s):  
Essential Oil ◽  
Canola Oil ◽  
Quality Characteristics ◽  
Carcass Quality ◽  
Apparent Digestibility ◽  
Oregano Essential Oil ◽  
Ruminal Ph

scholarly journals Flavored Olive Oil as a Preservation Means of Reduced Salt Spanish Style Green Table Olives (cv. Chalkidiki)

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 392
Author(s):  
Maria Papapostolou ◽  
Fani T. Mantzouridou ◽  
Maria Z. Tsimidou
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Olive Oil ◽  
Population Control ◽  
Microbiological Quality ◽  
Table Olives ◽  
Lemon Balm ◽  
Oregano Essential Oil ◽  
Microbiological Parameters ◽  
Reduced Salt

Reformulation of products fermented in brine is a challenging area of research. Continuing the efforts toward the establishment of table olives as a healthy food for all population groups, this study aimed at examining whether olive oil flavored with essential oils can be used as a preservation means for reduced salt Spanish style green table olives (cv. Chalkidiki). Response surface methodology was applied to organize experimentation and assess data. As independent factors, concentrations of the essential oils used (oregano, lemon balm and bay laurel) and time of storage under vacuum were set. Microbiological parameters (pathogens and fermentation-related microbes), color and firmness attributes were used as responses. Models indicated that each essential oil exerted a preservative role to maintain microbiological quality of reduced salt table olives. Concurrently, appearance attributes of the latter were retained at desirable values. Oregano essential oil had a profound role against pathogens. Lemon balm and bay laurel essential oils were found to be important for yeast population control. The results are promising toward the use of flavored olive oil as a preservation means for tailor-made reduced salt table olives, a practice that may enhance local industry innovative activity in a practical and effective way.

scholarly journals Transcriptome Analysis of Light-Regulated Monoterpenes Biosynthesis in Leaves of Mentha canadensis L.

Plants ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 930
Author(s):  
Xu Yu ◽  
Xiwu Qi ◽  
Shumin Li ◽  
Hailing Fang ◽  
Yang Bai ◽  
...  
Keyword(s):  
Essential Oil ◽  
Transcriptome Analysis ◽  
Average Length ◽  
Glandular Trichomes ◽  
Signal Transduction Pathway ◽  
Glandular Trichome ◽  
Light Treatment ◽  
Light Signal ◽  
Environmental Aspect ◽  
Underlying Mechanisms

Light is a key environmental aspect that regulates secondary metabolic synthesis. The essential oil produced in mint (Mentha canadensis L.) leaves is used widely in the aromatics industry and in medicine. Under low-light treatment, significant reductions in peltate glandular trichome densities were observed. GC-MS analysis showed dramatically reduced essential oil and menthol contents. Light affected the peltate glandular trichomes’ development and essential oil yield production. However, the underlying mechanisms of this regulation were elusive. To identify the critical genes during light-regulated changes in oil content, following a 24 h darkness treatment and a 24 h recovery light treatment, leaves were collected for transcriptome analysis. A total of 95,579 unigenes were obtained, with an average length of 754 bp. About 56.58% of the unigenes were annotated using four public protein databases: 10,977 differentially expressed genes (DEGs) were found to be involved in the light signaling pathway and monoterpene synthesis pathway. Most of the TPs showed a similar expression pattern: downregulation after darkness treatment and upregulation after the return of light. In addition, the genes involved in the light signal transduction pathway were analyzed. A series of responsive transcription factors (TFs) were identified and could be used in metabolic engineering as an effective strategy for increasing essential oil yields.

Oregano essential oil ( Origanum vulgare ) dietary supplementation improved growth performance, body protein retention and muscle hyperplasia of the Neotropical catfish Lophiosilurus alexandri

2021 ◽  
Author(s):  
Cristiana Leonor da Silva Carneiro ◽  
Cidimar Estevam Assis ◽  
André Luiz Souza Modesto ◽  
João Felipe Ribeiro Maciel ◽  
Daniel Abreu Vasconcelos Campelo ◽  
...  
Keyword(s):  
Essential Oil ◽  
Growth Performance ◽  
Dietary Supplementation ◽  
Origanum Vulgare ◽  
Body Protein ◽  
Oregano Essential Oil ◽  
Protein Retention ◽  
Muscle Hyperplasia

Influence of replacing oregano essential oil by ground oregano leaves on chitosan/alginate-based dressings properties

2021 ◽  
Author(s):  
Andressa de Espíndola Sobczyk ◽  
Cláudia Leites Luchese ◽  
Débora Jung Luvizetto Faccin ◽  
Isabel Cristina Tessaro
Keyword(s):  
Essential Oil ◽  
Oregano Essential Oil

Role of Oregano (Origanum vulgare) Essential Oil as a Surface Fungus Inhibitor on Fermented Sausages: Evaluation of Its Effect on Microbial and Physicochemical Characteristics

2012 ◽  
Vol 75 (1) ◽  
pp. 104-111 ◽  
Author(s):  
CLEMENCIA CHAVES-LÓPEZ1 ◽  
ANA MARÍA MARTIN-SAacute;NCHEZ ◽  
EVANGÉLICA FUENTES-ZARAGOZA ◽  
MANUEL VIUDA-MARTOS ◽  
JUANA FERNÁNDEZ-LÓPEZ ◽  
...  
Keyword(s):  
Essential Oil ◽  
Textural Properties ◽  
Physicochemical Characteristics ◽  
Fungal Species ◽  
Potassium Sorbate ◽  
Fermented Sausage ◽  
Acremonium Strictum ◽  
Oregano Essential Oil ◽  
Color Changes ◽  
Cladosporium Sphaerospermum

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a dramatic reduction in the contaminant molds. At the end of ripening, the main endogenous fungal species in control samples were Mucor racemosus (55%), Aspergillus fumigatus (20.6%), Cladosporium sphaerospermum (11.1%), Acremonium strictum (7.9%), and Aspergillus niger (4.7%). In samples treated with OEO, M. racemosus and A. fumigatus were the only species isolated; the treatment was more effective against A. fumigatus than against M. racemosus. The use of OEO to inhibit surface fungi did not affect the sausage drying process, pH, water activity, or color changes during ripening. These parameters change in a typical pattern for fermented dry-cured sausages during ripening. At the end of ripening, OEO-treated sausages had lower hardness and greater chewiness than the control but showed similar textural properties to sausages treated with potassium sorbate.

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