Search results for " essential oils."
showing 10 items of 54 documents
Composition and in vitro antifungal activity of essential oils of Erigeron canadensis and Myrtus communis from France. CHEMISTRY OF NATURAL COMPOUNDS…
2003
Phytochemical and pharmacological properties of essential oils from Cedrus species
2017
Natural products frequently exert pharmacological activities. The present review gives an overview of the ethnobotany, phytochemistry and pharmacology of the Cedrus genus, e.g. cytotoxic, spasmolytic immunomodulatory, antiallergic, anti-inflammatory and analgesic activities. Cancer patients frequently seek remedies from traditional medicinal plants that are believed to exert less side effects than conventional therapy with synthetic drugs. A long-lasting goal of anti-cancer and anti-microbial therapy research is to find compounds with reduced side effects compared to currently approved drugs. In this respect, Cedrus species might be of interest. The essential oil isolated from Cedrus libani…
SHORT-TERM RESPONSE OF SOIL MICROORGANISMS TO ESSENTIAL OILS WITH ALLELOPATHIC POTENTIAL EXTRACTED FROM MEDITERRANEAN PLANTS
2015
Essential oils (EOs) with allelopathic compounds have been used to reduce or avoid weed germination and growth. The aim of this study was to evaluate the potential phytotoxic effects of EOs extracted from different Mediterranean plants on soil microbial biomass and activity. EOs were extracted from leaves of Eucalyptus camaldulensis Dehnh (EUC); Eriocephalus africanus L. (ERI); Thymus capitatus (L.) Hoffmanns. & Link (TCP); Citrus reticulata Blanco var. ‘Clemenules’ (TAN) and Citrus limon (L.) Osbeck var. ‘Eureka’ (LEM). Each EO was supplied to pots containing 560 g of soil at three different doses (low, medium, high). After 15, 30, 90, 120 days the supply of EOs, soils were destructively a…
Active packaging films with natural antioxidants to be used in meat industry: A review.
2018
Spoilage of meat products during processing, distribution and exposure in the markets have an important negative impact on meat industry from an economic point of view. Two of the main problems of meat and products during processing and subsequent storage are lipid oxidation and deterioration due to microorganism growth. In this context, several packaging alternatives have been developed by meat industry in order to limit these losses and to extend the meat products´ shelf life. Over the last years, the use of active packaging has been proposed as an alternative to traditional packaging. The principle of active packaging, particularly antioxidant active packaging, consists of including acti…
Herbicidal activity of essential oils extracted from different Eucalyptus and Citrus species against Avena fatua
2018
Weeds are a serious threat for crop yield and quality since they compete for water, light, soil nutrients and space. Avena fatua L. is one of the ten worst annual weeds of temperate agricultural regions of the world. It could reduce annual crop yields by as much as 70%. The main traits of this species include high fecundity, self-pollination, and variable degrees of primary seed dormancy. A. fatua is in the 4th position of herbicide resistant weeds in the word. It has developed resistance to eight different modes of action. .. The European legislation also supports weed control by means of Integrated Pest Management. It is important to manage A. fatua interference preventing environmental p…
Study of quantitative and qualitative variations in essential oils of Sicilian Rosmarinus officials L.
2015
In this study the chemical characterizations of 10 sicilian biotypes of Rosmarinus officinalis L. essential oils are reported. The main goal was to analyze the relationship between the essential oils yield and the geographical distribution of the species plants. The essential oils were analyzed by GC-FID and GC-MS. The statistical methods Hierarchical Cluster Analysis and Principal Component Analysis were used to cluster biotypes according to the chemical composition of the essential oils. The essential oil yield ranged from 0.8 - 2.3 (v/w). 82 compounds have been identified, these represent 96.7-99.9% of the essential oil. The compounds mostly represented in the essential oils were: 1.8- C…
EFFECTS OF CITRUS ESSENTIAL OILS ON THE MICROBIOLOGICAL SAFETY OF PRIMO SALE CHEESE
In the last years, the consumers demanding foods with no chemical preservatives for food conservation, determined an interest by the food industries for the use of natural biopreservatives. Several essential oils from various plants and fruits have been characterized for their antibacterial activities in order to select new biopreservatives. The aim of this work was to evaluate the organoleptic effect of citrus essential oils to be applied in the processing of sheeps’ milk “Primo Sale” cheese and the inhibitory effect on the main bacterial pathogens of dairy interest. In order to better evaluate the antibacterial effect, the first approach was based on pasteurized milk, in view of the futur…
Effects of Citrus essential oils on weed emergence and on soil microorganisms
2017
Weed invasion is a major problem for agricultural productivity since causes economic and environmental damages. Weed control can be achieved through chemical, mechanical, biological and cultural means. Although synthetic herbicides are effective for weed control, they have a negative impact on soil and the environment. Therefore, it is important to develop alternative means that are in the meanwhile effective and ecofriendly. EOs are commonly used for bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications. Citrus EOs are the most widely used in the world for many purposes. Moreover, some studies have recently investigated their potential as h…
Influence of Citrus Essential Oils on the Microbiological, Physicochemical and Antioxidant Properties of Primosale Cheese
2022
The aim of this study was to produce a fresh ovine pressed cheese within Pecorino “Primosale” typology with the addition of citrus essential oils (EOs). For this purpose, ewe’s pasteurized milk was added with EOs from the peel of lemons, oranges and tangerines. Seven cheese productions were performed at the pilot plant scale level, including one control production (CP) without the addition of EOs and six experimental productions obtained by the addition of two EO concentrations (100 and 200 µL/L) to milk. The acidification process was obtained by means of the starter cultures Lactococcus lactis CAG4 and PON36. All cheeses showed levels of lactic acid bacteria (LAB) a…