Effect of clove ( Eugenia caryophyllus ) and cinnamon ( Cinnamomum zeylanicum ) essential oils in Nile tilapia diets on performance, antioxidant power and lipid oxidation in fillets

2018 ◽  
Vol 50 (2) ◽  
pp. 673-679 ◽  
Author(s):  
Cesar Sary ◽  
Fabiana Carbonera ◽  
Michele Cristina da Silva ◽  
Marina Oliveira ◽  
Vanessa Lewandowski ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Essential Oils ◽  
Nile Tilapia ◽  
Cinnamomum Zeylanicum ◽  
Antioxidant Power

scholarly journals Antimicrobial, Antioxidant, Anti-Acetylcholinesterase, Antidiabetic, and Pharmacokinetic Properties of Carum carvi L. and Coriandrum sativum L. Essential Oils Alone and in Combination

Molecules ◽  
2021 ◽  
Vol 26 (12) ◽  
pp. 3625
Author(s):  
Hafedh Hajlaoui ◽  
Soumaya Arraouadi ◽  
Emira Noumi ◽  
Kaïss Aouadi ◽  
Mohd Adnan ◽  
...  
Keyword(s):  
Essential Oils ◽  
Coriandrum Sativum ◽  
New Drugs ◽  
Antidiabetic Activity ◽  
Pharmacokinetic Analysis ◽  
Bacterial Strains ◽  
Standard Drug ◽  
Reference Drug ◽  
Antioxidant Power ◽  
Carum Carvi

Herbs and spices have been used since antiquity for their nutritional and health properties, as well as in traditional remedies for the prevention and treatment of many diseases. Therefore, this study aims to perform a chemical analysis of both essential oils (EOs) from the seeds of Carum carvi (C. carvi) and Coriandrum sativum (C. sativum) and evaluate their antioxidant, antimicrobial, anti-acetylcholinesterase, and antidiabetic activities alone and in combination. Results showed that the EOs mainly constitute monoterpenes with γ-terpinene (31.03%), β-pinene (18.77%), p-cymene (17.16%), and carvone (12.20%) being the major components present in C. carvi EO and linalool (76.41%), γ-terpinene (5.35%), and α-pinene (4.44%) in C. sativum EO. In comparison to standards, statistical analysis revealed that C. carvi EO showed high and significantly different (p < 0.05) antioxidant activity than C. sativum EO, but lower than the mixture. Moreover, the mixture exhibited two-times greater ferric ion reducing antioxidant power (FRAP) (IC50 = 11.33 ± 1.53 mg/mL) and equipotent chelating power (IC50 = 31.33 ± 0.47 mg/mL) than the corresponding references, and also potent activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) (IC50 = 19.00 ± 1.00 mg/mL), β-carotene (IC50 = 11.16 ± 0.84 mg/mL), and superoxide anion (IC50 = 10.33 ± 0.58 mg/mL) assays. Antimicrobial data revealed that single and mixture EOs were active against a panel of pathogenic microorganisms, and the mixture had the ability to kill more bacterial strains than each EO alone. Additionally, the anti-acetylcholinesterase and α-glucosidase inhibitory effect have been studied for the first time, highlighting the high inhibition effect of AChE by C. carvi (IC50 = 0.82 ± 0.05 mg/mL), and especially by C. sativum (IC50 = 0.68 ± 0.03 mg/mL), as well as the mixture (IC50 = 0.63 ± 0.02 mg/mL) compared to the reference drug, which are insignificantly different (p > 0.05). A high and equipotent antidiabetic activity was observed for the mixture (IC50 = 0.75 ± 0.15 mg/mL) when compared to the standard drug, acarbose, which is about nine times higher than each EO alone. Furthermore, pharmacokinetic analysis provides some useful insights into designing new drugs with favorable drug likeness and safety profiles based on a C. carvi and C. sativum EO mixture. In summary, the results of this study revealed that the combination of these EOs may be recommended for further food, therapeutic, and pharmaceutical applications, and can be utilized as medicine to inhibit several diseases.

Antifungal and antimycotoxigenic effects of Zingiber officinale, Cinnamomum zeylanicum and Cymbopogon martinii essential oils against Fusarium verticillioides

2020 ◽  
pp. 1-11
Author(s):  
Juliana Cristina Castro ◽  
Giseli Cristina Pante ◽  
Bruno Martins Centenaro ◽  
Rafaela Takako Ribeiro De Almeida ◽  
Eduardo Jorge Pilau ◽  
...  
Keyword(s):  
Essential Oils ◽  
Fusarium Verticillioides ◽  
Zingiber Officinale ◽  
Cinnamomum Zeylanicum ◽  
Cymbopogon Martinii

Phytochemical Screening And Evaluation Of The Antioxidant Activity Of Essential Oil Of Pistacia Atlantica Harvested From The Ouled Brahim Region, Saida; Algeria

2019 ◽  
Vol 8 (6) ◽  
pp. 202-206
Author(s):  
Attou Fatima ◽  
Terras Mohamed ◽  
Ammam Abdelkader ◽  
Tabet Aouel Faiza
Keyword(s):  
Antioxidant Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Local Population ◽  
Traditional Healers ◽  
Phytochemical Screening ◽  
Traditional Use ◽  
Phytochemical Study ◽  
Antioxidant Power

The knowledge of traditional healers o en represents a basis for the pharmacological and phytochemical inves ga on of naturals medicaments. This work aims for the phytochemical study and evaluation of the antioxidant activity of essential oils of medicinal plant Pistacia atlantica.Through the results obtained, it appears that the leaves are rich in substances with a high antioxidant power. For essential oils, it is 0.24 % for 100 g of plant material. And the phytochemical screening of the plant showed the presence of tannins, resins, coumarins, terpenoids and  flavonoids, and absence of saponins. The strong antioxidant activity of extracts obtained only confirms the traditional use of this plant by the local population.

scholarly journals Fumigation and repellency of essential oils against Callosobruchus maculatus (Coleoptera: Chrysomelidae: Bruchinae) in cowpea

2017 ◽  
Vol 52 (1) ◽  
pp. 10-17 ◽  
Author(s):  
José Vargas de Oliveira ◽  
Solange Maria de França ◽  
Douglas Rafael e Silva Barbosa ◽  
Kamilla de Andrade Dutra ◽  
Alice Maria Nascimento de Araujo ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Essential Oils ◽  
Callosobruchus Maculatus ◽  
Ricinus Communis ◽  
Syzygium Aromaticum ◽  
Cymbopogon Citratus ◽  
Cinnamomum Zeylanicum ◽  
Main Component ◽  
Piper Aduncum

Abstract: The objective of this work was to assess the fumigant and repellent effects of essential oils on adults of Callosobruchus maculatus and to identify the chemical composition of two of the tested essential oils. For the fumigation test, the oils of Schinus terebinthifolius, Piper aduncum, Syzygium aromaticum, Piper hispidinervum, Cymbopogon citratus, Cinnamomum zeylanicum, and the eugenol compound were tested at different concentrations on C. maculatus adults. For the repellency test, the oils of S. terebinthifolius, P. aduncum, P. hispidinervum, S. aromaticum, Jatropha curcas, and Ricinus communis were evaluated. In the fumigation test, it was observed that P. aduncum and eugenol showed the highest and lowest LC50s, of 169.50 and 0.28 μL L-1 air, respectively. In the repellency test, the oils of S. aromaticum and P. hispidinervum were repellent to C. maculatus. Gas chromatography coupled to mass spectrometry (GC-MS) analysis of these two oils identified 42 compounds, of which safrole was the main component of P. hispidinervum and eugenol of S. aromaticum. The essential oils of S. aromaticum, C. zeylanicum, and the eugenol compound are the most promising to control C. maculatus, via fumigation.

scholarly journals Influence of Essential Oils on Post-infection Botrytis Damage in Cut Roses1

2018 ◽  
Vol 36 (2) ◽  
pp. 45-57
Author(s):  
Ben A. Bergmann ◽  
John M. Dole
Keyword(s):  
Essential Oils ◽  
Botrytis Cinerea ◽  
Post Infection ◽  
Gray Mold ◽  
Rosa Hybrida ◽  
Thymus Vulgaris ◽  
Cut Flowers ◽  
Cinnamomum Zeylanicum ◽  
Cool Water ◽  
Thyme Oil

Abstract We assessed the degree to which 16 post-infection treatments controlled Botrytis (Botrytis cinerea Pers. ex. Fr.) damage in cut roses (Rosa × hybrida). Additional experiments examined whether essential oils (EO) of cinnamon (Cinnamomum zeylanicum Blume) leaf (CLO), clove (Eugenia caryophyllata Thunb.) bud (CBO), and thyme (Thymus vulgaris L.) (TO) could reduce damage in Botrytis-infected cut roses. The 16 treatments applied to ‘Light Orlando' cut roses differed in reducing Botrytis damage and causing phytotoxicity damage. Only the synthetic fungicide fludioxonil [applied as 0.23 g · L−1 (0.00024 oz · fl oz−1) Medallion®] resulted in the desirable combination of greatly reduced stem termination frequency due to Botrytis damage and relatively minor flower phytotoxicity. When applied to cut rose ‘Freedom' or cultivars with light colored flowers (‘Cool Water', ‘Jessika', ‘Polar Star', ‘Tiffany'), all EO aqueous solutions caused pronounced phytotoxicity damage, but only TO reduced Botrytis damage significantly compared to untreated flowers. Roses exposed to EO vapor rather than an aqueous solution tended to exhibit less phytotoxicity. Vapors of CLO and CBO tended to reduce Botrytis damage less and caused greater flower phytotoxicity than TO vapor and aqueous fludioxonil. Thyme oil vapor exposures of 4.6 and 9.1 ppm warrant further investigation. Index words: Botrytis blight, Botrytis cinerea Pers. ex. Fr., cut flowers, floriculture, fungicide, gray mold, Rosa × hybrida. Chemicals used in this study: Bacillus subtilis (Cease®), bleach (Clorox®), chlorothalonil (Daconil®), copper sulphate (Phyton® 27), fenhexamide (Elevate®), fludioxonil (Medallion®), hydrogen peroxide (ZeroTol® 2.0), iprodione (Chipco® 26019 Flo), potassium bicarbonate (Milstop®), pyraclostrobin + boscalid (Pageant® Intrinsic®). Species used in this study: Rose (Rosa × hybrida) ‘Cool Water', ‘Freedom', ‘Jessika', ‘Polar Star', ‘Tiffany', Botrytis (Botrytis cinerea Pers. ex. Fr.).

scholarly journals Chemical Composition, Antioxidant and Antibacterial Activity of Bunium persicum, Eucalyptus globulus, and Rose Water on Multidrug-Resistant Listeria Species

2018 ◽  
Vol 23 ◽  
pp. 2515690X1775131 ◽  
Author(s):  
Farhad Sharafati Chaleshtori ◽  
Mohamad Saholi ◽  
Reza Sharafati Chaleshtori
Keyword(s):  
Antimicrobial Activity ◽  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Eucalyptus Globulus ◽  
Multidrug Resistant ◽  
Bacterial Strains ◽  
Antioxidant Power ◽  
Listeria Species ◽  
Bunium Persicum

This research was aimed at investigating the antioxidant and antibacterial activity of Bunium persicum, Eucalyptus globulus, and rose water on multidrug-resistant Listeria species. The antibiotic resistance of Listeria spp obtained from seafood samples were determined by the Kirby-Bauer method. The antioxidant and antibacterial activity of the essential oils and extracts were evaluated using ferric reducing antioxidant power and microdilution methods, respectively. A total 2 samples (1.88%) were positive for Listeria spp. L monocytogenes was found to be resistant to ampicillin, amoxicillin/clavulanic acid, penicillin, vancomycin, and kanamycin. B persicum essential oil showed the greatest antioxidant activity (248.56 ± 1.09 µM Fe2+/g). The E globulus essential oil showed consistently strong antimicrobial activity against L monocytogenes and L grayi, while rose water showed no antimicrobial activity against any of the tested bacterial strains. The results showed that after adding the B persicum and E globulus essential oils to bacteria, the cell components’ release increased significantly.

scholarly journals 99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 56-56
Author(s):  
Lydia M Wang ◽  
Shiqi Huang ◽  
Sebastian Chalupa-Krebzdak ◽  
Sandra M Vasquez Mejia ◽  
Benjamin M Bohrer
Keyword(s):  
Benzoic Acid ◽  
Lipid Oxidation ◽  
Essential Oils ◽  
Repeated Measures ◽  
Block Design ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Finishing Cattle ◽  
Instrumental Color ◽  
Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

scholarly journals Chemical Composition, Antioxidant, Anti-Tyrosinase, Anti-Cholinesterase and Cytotoxic Activities of Essential Oils of Six Algerian Plants

Molecules ◽  
2020 ◽  
Vol 25 (7) ◽  
pp. 1710 ◽  
Author(s):  
Kadour Cheraif ◽  
Boulanouar Bakchiche ◽  
Abdelaziz Gherib ◽  
Sanaa K. Bardaweel ◽  
Melek Çol Ayvaz ◽  
...  
Keyword(s):  
Essential Oils ◽  
Cytotoxic Effect ◽  
Food Preservation ◽  
Major Constituent ◽  
Cytotoxic Activities ◽  
Mentha Pulegium ◽  
Antioxidant Power ◽  
Ic50 Values ◽  
Lavandula Officinalis ◽  
Main Component

In this study, the essential oils (EOs) of six Algerian plants (Artemisia campestris L., Artemisia herba-alba Asso, Juniperus phoenicea L., Juniperus oxycedrus L., Mentha pulegium L. and Lavandula officinalis Chaix) were obtained by hydrodistillation, and their compositions determined by GC-MS and GC-FID. The antioxidant activity of the EOS was evaluated via 2,2′-diphenyl-1-picrylhydrazyl (DPPH), ferric-reducing/antioxidant power (FRAP) and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assays. Moreover, their cytotoxic effect was evaluated—as well as their tyrosinase, acetyl- and butyryl-cholinesterase (AChE and BuChE) inhibitory activities. The chemical analyses detected 44, 45, 51, 53, 26 and 40 compounds in EOs of A. campestris, A. herba-alba, J. phoenicea, J. oxycedrus, M. pulegium and L. officinalis, respectively. A. campestris EO was mainly composed of β-pinene (20.7%), while A. herba-alba EO contained davanone D (49.5%) as the main component. α-Pinene (41.8%) was detected as the major constituent in both J. phoenicea (41.8%) and J. oxycedrus (37.8%) EOs. M. pulegium EO was characterized by pulegone as the most abundant (76.9%) compound, while linalool (35.8%) was detected as a major constituent in L. officinalis EO. The antioxidant power evaluation revealed IC50 values ranging from 2.61 to 91.25 mg/mL for DPPH scavenging activity, while the FRAP values ranged from 0.97–8.17 µmol Trolox equivalents (TX)/g sample. In the ABTS assay, the values ranged from 7.01 to 2.40 µmol TX/g sample. In the presence of 1 mg/mL of the samples, tyrosinase inhibition rates ranged from 11.35% to 39.65%, AChE inhibition rates ranged from 40.57% to 73.60% and BuChE inhibition rates ranged from 6.47% to 72.03%. A significant cytotoxic effect was found for A. herba-alba EO. The obtained results support some of the traditional uses of these species in food preservation and for protection against several diseases.

scholarly journals Control of the lipid oxidation in Nile tilapia feed

2016 ◽  
Vol 46 (9) ◽  
pp. 1675-1677 ◽  
Author(s):  
Thiago Luís Magnani Grassi ◽  
Marcelo Tacconi de Siqueira Marcos ◽  
Elisa Helena Giglio Ponsano
Keyword(s):  
Lipid Oxidation ◽  
Nile Tilapia ◽  
Control Diet ◽  
Bacterial Biomass ◽  
Thiobarbituric Acid ◽  
Basal Diet ◽  
Positive Control ◽  
Negative Control ◽  
Rubrivivax Gelatinosus ◽  
Experimental Treatments

ABSTRACT: The purpose of this research was to investigate the progress of the rancidity in Nile tilapia diets containing bacterial biomass of Rubrivivax gelatinosus . Six experimental treatments comprised basal diet (negative control), diet with asthaxanthin (positive control) and 4 diets with different concentrations of the bacterial biomass. The thiobarbituric acid assay for rancidity analyses were accomplished after 6 and 12 months of diets storage. It was concluded that Rubrivivax gelatinosus biomass minimized the racidity in Nile tilapia diets in 32.52 to 44.72% at 6 months and in 37.85 to 52.37% at 12 months of storage.

scholarly journals Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products

Antioxidants ◽  
2019 ◽  
Vol 9 (1) ◽  
pp. 9 ◽  
Author(s):  
Małgorzata Karwowska ◽  
Anna Kononiuk ◽  
Karolina M. Wójciak
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Antioxidant Properties ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Nitrite Reduction ◽  
Antioxidant Power ◽  
Ferric Reducing Antioxidant Power ◽  
Cooked Meat ◽  
Cooked Meat Products

Oxidation processes are responsible for reduction of the sensory and nutritional quality of meat and meat products, thus affecting consumer acceptance. The use of sodium nitrite in meat processing is an important factor limiting these changes. Therefore, eliminating this substance from the recipe of meat products to increase their nutritional value is not an easy challenge. The aim of this study was to determine the effect of sodium nitrite reduction on the lipid oxidation (peroxide value, thiobarbituric acid reactive substances), and color parameters (CIE L*a*b*, total heme pigment and heme iron, nitrosylmyoglobin) in cooked meat products during 15 days of vacuum storage. The antioxidant properties of products and isolated peptides (2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS•), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant power) were also evaluated. Experimental material included four different sample groups of cooked meat products produced with various percentages of sodium nitrite (0, 50, 100, and 150 mg kg−1). It was shown that the sodium nitrite dose had no statistically significant effect on lightness (L*) and redness (a*) values, as well as nitrosylmyoglobin content. Along with decreasing the share of sodium nitrite in the samples, the thiobarbituric acid reactive substances (TBARS) value increased from 0.43 mg kg−1 for samples with 150 mg kg−1 at day 0 to 3.14 mg kg−1 for samples without nitrite at day 15. The total ABTS scavenging capacity of the cooked meat samples was in the range 2.48 to 4.31 eqv. mM Trolox per g of product throughout the entire storage period. During storage, the ferric-reducing antioxidant power of samples with nitrite increased from 0.25 to 0.38 eqv. mg/mL ascorbic acid per g of product. In conclusion, reduction of nitrite to the level of 50 mg kg−1 seemed to be comparable with the traditional use of nitrite in meat products in terms of the physicochemical properties and properties related to lipid oxidation, as well as total antioxidant capacity and peptide antioxidant capacity.

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