Uso de infusiones de hierbas aromáticas para mejorar las características organolépticas en la carne de conejo

2017 ◽  
Vol 1 (1) ◽  
Author(s):  
Cortéz Raymundo
Keyword(s):  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Mentha Spicata

La carne de conejo es rica en vitaminas, se puede integrar perfectamente a una dieta saludable, sin embargo el factor que influye en su consumo es su sabor y olor; muchas personas catalogan su aroma como fuerte, lo que resulta desagradable. Para mejorar sabor y apariencia de la carne de conejo, se trabajó con un grupo de 25 conejos de las razas Holandés y Californiano de aproximadamente 3 meses de edad y un peso de 2 kg, el agua de bebida fue a base de una infusión utilizando 10 g/2 l de agua hirviendo, siendo estas plantas aromáticas Cilantro (Coriandrumsativum), Hierbabuena (Mentha spicata linnaeus), Orégano (Origanum vulgare) y Tomillo (Thymus vulgaris); como alimentación base a todos los animales se les administro alimento balanceado comercial para conejos. Se utilizaron grupos de 5 conejos por cada una de las plantas mencionadas y un grupo testigo. Se les realizo un examen clínico al finalizar el experimento la cual no presentaron signos de enfermedad. Al termino de cuarenta días finalizado el experimentos e obtuvieron los resultados: tratamiento del cilantro con un peso de 13.60 kg, orégano 11.83 kg; hierba buena 11.40 kg, tomillo 10 kg y el tratamiento testigo 10 kg. Se sacrificaron los conejos, se coció la carne únicamente “al vapor” (165oC), en un tiempo de 50 minutos. Para comprobar si el experimento funciono se invitaron a diez catadores para que calificaran directamente si la carne tenía algún sabor especifico. Los datos que se obtuvieron en el panel de catadores se analizaron estadísticamente por medio de bloques al azar con el programa de Infostat. Obteniendo resultado con diferencia no significativa, (p≤0.05). Con las medias de cada tratamiento se aplicó la prueba de Tukey donde se obtuvieron los siguientes resultados: según la variable de la presentación, olor, sabor y textura la más aceptable por el panel de catadores fue el tratamiento evaluado con la hierba aromática del Tomillo. La conclusión fue que los conejos que fueron tratados con tomillo se tornaron de color blanco que es el normal a un color grisáceo, estando suave y de buena consistencia; siendo la más preferida. El cilantro no cambio su coloración ni la consistencia de la carne pero si el sabor, en cuanto a la carne tratado con orégano y hierbabuena, el cambio se observó en la terneza,se dio cambio de color amarillento pero más dura que la normal con sabor y olor agradable.

scholarly journals Daily Light Integral Influences Rooting of Herbaceous Stem-tip Culinary Herb Cuttings

HortScience ◽  
2021 ◽  
pp. 1-8
Author(s):  
Annika E. Kohler ◽  
Roberto G. Lopez
Keyword(s):  
The United States ◽  
Dry Mass ◽  
Stem Length ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Mentha Spicata ◽  
Daily Light Integral ◽  
Culinary Herbs ◽  
Light Integral ◽  
Culinary Herb

Domestic production of culinary herbs continues to increase in the United States. Culinary herbs are primarily propagated by seed; however, some herbs have poor germination rates and slow growth. Thus, there are advantages of propagating herbs by vegetative stem-tip cuttings as they lead to true-to-type plants and a shortened production time. Previous research of ornamental young plants and finished culinary herbs have shown a reduction in rooting time and increases in plant quality with increases in the photosynthetic daily light integral (DLI). To our knowledge, little to no research has addressed how the DLI influences culinary herb liner quality. Therefore, the objectives of this study were to quantify morphological traits of five economically important culinary herbs when grown under DLIs ranging from 2.8 to 16.4 mol·m−2·d−1. Stem-tip cuttings of Greek oregano (Origanum vulgare var. hirtum), rosemary ‘Arp’ (Rosmarinus officinalis), sage ‘Extrakta’ (Salvia officinalis), spearmint ‘Spanish’ (Mentha spicata), and thyme ‘German Winter’ (Thymus vulgaris) were excised from stock plants and rooted under no shade or aluminum shading of 36%, 56%, or 76% to create a range of DLI treatments. After 9 days (spearmint) or 16 days (all other genera) of DLI treatments, the root, shoot, and total dry mass of all culinary herb liners generally increased by 105% to 449%, 52% to 142%, and 82% to 170%, respectively, as the DLI increased from 2.8 to 16.4 mol·m−2·d−1 or genus-specific DLI optimums. Stem length of oregano, spearmint, and thyme decreased by 37%, 28%, and 27%, respectively, as the DLI increased from 2.8 to 16.4 mol·m−2·d−1. However, stem length of rosemary and sage were unaffected by the DLI. The quality index of all genera was greatest at DLIs from 10.4 to 16.4 mol·m−2·d−1. Furthermore, all culinary herbs grown under a DLI of ≤6 mol·m−2·d−1 had low root and shoot dry mass accumulation; and oregano, spearmint, and thyme were generally taller. Therefore, DLIs between 10 to 12 mol·m−2·d−1 should be maintained during culinary herb propagation, because a DLI ≥16 mol·m−2·d−1 may be deleterious and energy inefficient if supplemental lighting use is increased.

Antioxidant, Antiprotoscolices Activity of Ethanolic Extracts of Some Medicinal Plants Against Echinococcus granulosus as Eco-friendly System

2021 ◽  
Vol 18 (4) ◽  
pp. 87-94
Author(s):  
Amer Abed ◽  
Orooba Ibrahim
Keyword(s):  
Medicinal Plants ◽  
Echinococcus Granulosus ◽  
Parasitic Infection ◽  
Public Health Problem ◽  
Good Alternative ◽  
Thymus Vulgaris ◽  
Mentha Spicata ◽  
Time Dependent Effect ◽  
Promising Source

The principal objective of the study is to investigate the use of Mentha spicata, Thymus vulgaris and Ocimum basilicum as a good alternative option to Antiprotoscolices in-vitro. Hydatid disease, a zoonotic parasitic infection caused by Echinococcus granulosus, an important economic and human public health problem with a wide geographical distribution. Fertile hydatid cysts were collected from livestock and the viability of the protoscolices was confirmed. Protoscolices were subjected to four different concentrations of organic extracts (12.5, 25, 50 and 75 mg/ml) for 10, 20 and 30 min. Each extract was investigated and viability of the protoscolices was tested using 0.1% eosin staining. The highest efficacy was by T. vulgaris, M. spicata (100%), and O. basilicum (98.8%) respectively, after exposure of 20 minutes at 75 mg/ml, that lead to the significant reduction in the viability of protoscolices. The extract had time-dependent effect. Phytochemical were identified qualitatively and weighted quantitatively, that help in the identification of bioactive compounds involved in selective action on the protoscolices tegument layer. In conclusion, all the selected medicinal plants could be a promising source of potent antiprotoscolices effect. The mechanism by which plant extracts killed protoscolices and also their safety for living cells are unclear and need to be investigated further.

scholarly journals Atividade antimicrobiana dos óleos essenciais de orégano, tomilho e canela frente a sorovares de Salmonella enterica de origem avícola

2007 ◽  
Vol 37 (3) ◽  
pp. 803-808 ◽  
Author(s):  
Janio Morais Santurio ◽  
Deise Flores Santurio ◽  
Patrícia Pozzatti ◽  
Cristiane Moraes ◽  
Paulo Rogério Franchin ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Cinnamomum Zeylanicum

Avaliou-se a atividade antimicrobiana dos óleos essenciais de orégano (Origanum vulgare), tomilho (Thymus vulgaris) e canela (Cinnamomum zeylanicum) frente a 60 amostras de Salmonella enterica distribuídas entre 20 sorovares, todos isolados de carcaças de aves. A concentração inibitória mínima (CIM) e a concentração bactericida mínima (CBM) foram determinadas para cada isolado, utilizando-se a técnica de microdiluição em caldo. O óleo essencial de orégano evidenciou forte atividade antibacteriana (CIM média = 529mig ml-1 e CBM média= 661mig ml-1), seguido do tomilho (CIM média=961mig ml-1 e CBM média= 1074mig ml-1), com atividade moderada, enquanto que a menor atividade foi observada com o óleo essencial de canela (CIM média= 1335mig ml-1 e CBM média = 1979mig ml-1). Apesar deste claro padrão de atividade, os sorovares de Salmonella enterica evidenciaram significativas variações de suscetibilidade, embora nenhuma, em particular, pudesse ser classificada como totalmente sensível ou resistente aos três óleos essenciais avaliados. Assim, no momento em que os antibacterianos utilizados como promotores de crescimento estão sendo substituídos. E os óleos essenciais de temperos e condimentos se constituem numa alternativa importante, os resultados aqui apresentados sinalizam dois pontos: os óleos essenciais de orégano e tomilho são efetivos contra Salmonella, mas as variações de suscetibilidade entre os sorovares deverão também ser consideradas.

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>

scholarly journals Determinação de óleos essenciais de alfavaca (Ocimum gratissimum L.), orégano (Origanum vulgare L.) e tomilho (Thymus vulgaris L.)

2012 ◽  
Vol 14 (4) ◽  
pp. 656-665 ◽  
Author(s):  
A.M. Borges ◽  
J. Pereira ◽  
M.G. Cardoso ◽  
J.A. Alves ◽  
E.M.P. Lucena
Keyword(s):  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Ocimum Gratissimum

O presente trabalho teve como objetivo a caracterização de plantas frescas e secas (comerciais) de alfavaca, orégano e tomilho, a obtenção dos óleos essenciais através do método de arraste a vapor e a quantificação dos compostos químicos por CG/EM. As plantas frescas e as secas comerciais foram submetidas às análises de umidade, extrato etéreo, proteína, fibra bruta, cinzas, extrato não nitrogenado, valor calórico, teor de óleo essencial e identificação dos compostos majoritários através da cromatografia gasosa-espectrometria de massas. Dentre a caracterização obtida os resultados na base seca mostraram-se promissores, sendo o teor de proteína e de cinzas na alfavaca seca comercial com 17,34 g 100 g-1 e 8,12 g 100 g-1, respectivamente; a fibra bruta no orégano seco comercial com 15,65 g 100 g-1; o extrato etéreo, o extrato não nitrogenado e o valor calórico no tomilho seco comercial com 9,30 g 100 g-1, 52,72 g 100 g-1 e 356,74 Kcal 100 g-1, respectivamente. Obteve-se o maior rendimento de óleo essencial na alfavaca seca comercial com 1,02%, enquanto a alfavaca fresca apresentou o menor rendimento, com apenas 0,13%. Na alfavaca fresca encontrou-se 87,38% de eugenol e 6,27% de timol, enquanto na alfavaca seca comercial observou-se redução no eugenol (71,12%) e aumento do timol (13,28%). No orégano fresco foram quantificados quatro picos o γ-terpineno (33,45%), 4-terpineol (25,59%), timol (14,21%) e carvacrol (2,30%). Já no óleo essencial de orégano seco comercial houve redução no γ-terpineno (28,73%) e aumento no 4-terpineol (27,58%), timol (19,71%) e carvacrol (3,67%). No óleo essencial do tomilho fresco foram quantificados três picos o borneol (66,66%), timol (13,41%) e linalol (3,24%). Por outro lado, no óleo essencial do tomilho seco comercial houve redução no borneol (37,90%) e aumento no timol (20,61%) e linalol (10,34%). Pode-se concluir que as folhas secas comerciais analisadas de alfavaca, orégano, e tomilho apresentam potencial para o enriquecimento dos alimentos ou para a obtenção dos óleos essenciais.

PRODUCCIÓN DE ORÉGANO (ORIGANUM VULGARE L.) Y TOMILLO (THYMUS VULGARIS L.) EN EL CENTRO-OESTE BONAERENSE

2002 ◽  
pp. 281-288
Author(s):  
A. Curioni ◽  
M. Carcía ◽  
A. Rolando ◽  
W. Alfonso ◽  
O. Arizio
Keyword(s):  
Thymus Vulgaris ◽  
Origanum Vulgare

A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from Thymus vulgaris L., Rosmarinus officinalis L. and Origanum vulgare L.

2007 ◽  
Vol 104 (2) ◽  
pp. 774-782 ◽  
Author(s):  
Suzana I. Dimitrijević ◽  
Katarina R. Mihajlovski ◽  
Dušan G. Antonović ◽  
Mirjana R. Milanović-Stevanović ◽  
Dušan Ž. Mijin
Keyword(s):  
Lactic Acid ◽  
Essential Oils ◽  
Lethal Dose ◽  
Rosmarinus Officinalis ◽  
Thymus Vulgaris ◽  
Origanum Vulgare ◽  
Rosmarinus Officinalis L

Physiological, morphometric characteristics and yield of Origanum vulgare L. and Thymus vulgaris L. exposed to open-field and shade-enclosure

2013 ◽  
Vol 49 ◽  
pp. 659-667 ◽  
Author(s):  
Bernardo Murillo-Amador ◽  
Alejandra Nieto-Garibay ◽  
Raúl López-Aguilar ◽  
Enrique Troyo-Diéguez ◽  
Edgar O. Rueda-Puente ◽  
...  
Keyword(s):  
Open Field ◽  
Thymus Vulgaris ◽  
Morphometric Characteristics ◽  
Origanum Vulgare

scholarly journals Natural Dyeing of Wool Fiber Using Mint (Mentha Spicata L.) and Thyme (Thymus Vulgaris L.)

2014 ◽  
Vol 21 (93) ◽  
pp. 18-23
Author(s):  
Mustafa TUTAK ◽  
Gülcan ACAR ◽  
Onur AKMAN
Keyword(s):  
Wool Fiber ◽  
Thymus Vulgaris ◽  
Mentha Spicata ◽  
Natural Dyeing

scholarly journals 563 Influence of Ultra-high Levels of Carbon Dioxide on Secondary Metabolite Production in Vitro

HortScience ◽  
1999 ◽  
Vol 34 (3) ◽  
pp. 543C-543
Author(s):  
Brent Tisserat ◽  
Steven Vaughn
Keyword(s):  
Secondary Metabolite ◽  
Secondary Metabolite Production ◽  
Mentha Piperita ◽  
Thymus Vulgaris ◽  
Ms Medium ◽  
Fresh Weight ◽  
Mentha Spicata ◽  
Metabolite Production ◽  
Wide Range

The influence of a wide range of CO2 levels on the growth, morphogenesis, and secondary metabolite production in vitro was evaluated. Shoots of thyme (Thymus vulgaris L.) and a spearmint–peppermint cross (Mentha spicata × Mentha piperita) were grown on MS medium with and without 3% sucrose under 350, 1500, 3000, 10,000, and 30,000 μL CO2/L for 8 weeks. Dichloromethane extracts from leafs were analyzed using GC-MS techniques. Prominent peaks were identified by comparison with known standards. Highest growth (i.e., fresh weight) and morphogenesis responses (i.e., leafs, shoots and roots) were obtained when shoots were grown under 10,000 μL CO2/L regardless of whether or not sucrose was included in the medium. Ultra-high CO2 concentrations (3000 μL CO2/L) stimulated secondary metabolite production regardless of whether or not the medium contained sucrose. However, the combination of certain ultra-high CO2 levels (e.g., 3000 to 10,000 μL CO2/L) and the presence of sucrose in the medium resulted in shoots producing the highest levels of secondary metabolites. These results suggest that in vitro photosynthesis, which is stimulated by ultrahigh CO2 levels, may enhance secondary metabolite production.

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