scholarly journals Μελέτη χημικής σύστασης αιθαιρίων ελαίων ορισμένων αρωματικών φυτών της ελληνικής χλωρίδας

2009 ◽  
Author(s):  
Χρυσαυγή Γαρδέλη
Keyword(s):  
Rosmarinus Officinalis ◽  
Pistacia Lentiscus ◽  
Myrtus Communis ◽  
Origanum Vulgare ◽  
Salvia Fruticosa ◽  
Myrtus Communis L ◽  
Rosmarinus Officinalis L ◽  
Satureja Thymbra

Στην εργασία αυτή συγκρίθηκε η μέθοδος παραλαβής αιθέριων ελαίων με τη συσκευή Clevenger με μια μέθοδο απομόνωσης, την μικροεκχύλιση στερεός φάσης (SPME). Η μελέτη έγινε στα φυτά της ρίγανης (Origanum vulgare ssp. hirtum), του τσαγιού του βουνού (Sideritis spp.), της μέντας (Mentha spp.) και του δυόσμου (Mentha spp.). Στόχος ήταν η μελέτη της επίδρασης της μεθόδου διαχωρισμού στη σύσταση των αιθέριων ελαίων. Από την ανάλυση των αιθέριων ελαίων που έγινε με GC-MS βρέθηκε ότι η κύρια χημική ομάδα τερπενικών ουσιών που χαρακτηρίζει το κάθε φυτό προσδιορίζεται εξίσου καλά και με τις δύο μεθόδους. Η μέθοδος της υδροαπόσταξης ήταν στατιστικά σημαντικά πιο ευαίσθητη από την SPME στις περιπτώσεις (τσάι του βουνού και δυόσμος) που τα αποτελέσματα των δύο μεθόδων διέφεραν. Αντικείμενο μελέτης της παρούσας διατριβής αποτέλεσε η εποχική διακύμανση της χημικής σύστασης των αιθέριων ελαίων έξι αρωματικών φυτών: μυρτιά (Myrtus communis L.), σχίνος (Pistacia lentiscus L.), θυμάρι (Coridothymus capitatus Reinchenb. fil.), θρούμπη {Satureja thymbra L.), φασκόμηλο (Salvia fruticosa Miller), δενδρολίβανο {Rosmarinus officinalis L.).

scholarly journals Antimicrobial Activity of Myrtus communis L. and Rosmarinus officinalis L. Essential Oils against Listeria monocytogenes in Cheese

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1106
Author(s):  
Cristina Saraiva ◽  
Ana Catarina Silva ◽  
Juan García-Díez ◽  
Beniamino Cenci-Goga ◽  
Luca Grispoldi ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Gas Chromatography Mass Spectrometry ◽  
Potential Hazard ◽  
Myrtus Communis ◽  
Wide Range ◽  
Myrtus Communis L ◽  
Rosmarinus Officinalis L ◽  
Control Samples

Listeria monocytogenes has been referred to as a concern microorganism in cheese making due to its ability to survive and grow in a wide range of environmental conditions, such as refrigeration temperatures, low pH and high salt concentration at the end of the production process. Since cheese may be a potential hazard for consumers, especially high-risk consumers (e.g., pregnant, young children, the elderly, people with medical conditions), efforts of the dairy industry have been aimed at investigating new conservation techniques based on natural additives to meet consumers’ demands on less processed foods without compromising the food safety. Thus, the aim of this study was to evaluate the efficacy of Myrtus communis L. (myrtle) and Rosmarinus officinalis L. (rosemary) essential oils (EO) against Listeria monocytogenes ATCC 679 spiked in sheep cheese before ripening. After the cheesemaking process, the samples were stored at 8 °C for 2 h, 1 d, 3 d, 14 d and 28 d. The composition of EO was identified by gas chromatography-mass spectrometry (GC-MS) analysis. Constituents such as 1,8-cineole, limonene, methyl-eugenol, α-pinene, α-terpineol, α-terpinolene and β-pinene were present in both EO, accounting for 44.61% and 39.76% from the total of chemical compounds identified for myrtle and rosemary EO, respectively. According to the chemical classification, both EO were mainly composed of monoterpenes. Minimum inhibitory concentration (MIC) against L. monocytogenes was obtained at 31.25 μL/mL to myrtle EO and at 0.40 μL/mL to rosemary EO. Then, cheeses were inoculated with L. monocytogenes (Ca. 6 log CFU/mL) and EO was added at MIC value. The addition of rosemary and myrtle EO displayed lower counts of L. monocytogenes (p < 0.01) (about 1–2 log CFU/g) during the ripening period compared to control samples. Ripening only influences (p < 0.001) the growth of L. monocytogenes in control samples. Since rosemary and myrtle EO do not exert any negative impact on the growth of native microflora (p > 0.05), their use as natural antimicrobial additives in cheese demonstrated a potential for dairy processors to assure safety against L. monocytogenes.

scholarly journals Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

2011 ◽  
Vol 44 (5) ◽  
pp. 1541-1548 ◽  
Author(s):  
Geíza Alves de Azeredo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Pollyana Campos Nunes ◽  
Nelson Justino Gomes Neto ◽  
Maria Elieidy Gomes de Oliveira ◽  
...  
Keyword(s):  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Minimally Processed ◽  
Combined Application ◽  
Rosmarinus Officinalis L ◽  
Minimally Processed Vegetables

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

Cytotoxic Effects of Origanum vulgare  L. and Rosmarinus officinalis  L. Essential Oils Alone and Combined at Sublethal Amounts on Pseudomonas fluorescens in a Vegetable Broth

2013 ◽  
Vol 33 (2) ◽  
pp. 163-171 ◽  
Author(s):  
Evandro Leite de Souza ◽  
Geíza Alves de Azerêdo ◽  
Jossana Pereira de Sousa ◽  
Regina Celia Bressan Queiroz de Figueiredo ◽  
Tânia Lúcia Montenegro Stamford
Keyword(s):  
Essential Oils ◽  
Pseudomonas Fluorescens ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Cytotoxic Effects ◽  
Rosmarinus Officinalis L

The Cytotoxic Effect of Essential Oils from Origanum vulgare L. and/or Rosmarinus officinalis L. on Aeromonas hydrophila

2012 ◽  
Vol 9 (4) ◽  
pp. 298-304 ◽  
Author(s):  
Geíza Alves de Azerêdo ◽  
Tânia Lúcia Montenegro Stamford ◽  
Regina Celia Bressan Queiroz de Figueiredo ◽  
Evandro Leite de Souza
Keyword(s):  
Essential Oils ◽  
Aeromonas Hydrophila ◽  
Cytotoxic Effect ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Rosmarinus Officinalis L

A synergistic mixture of Origanum vulgare L. and Rosmarinus officinalis L. essential oils to preserve overall quality and control Escherichia coli O157:H7 in fresh cheese during storage

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 107781 ◽  
Author(s):  
Helena Taina Diniz-Silva ◽  
Janaína Batista de Sousa ◽  
Jessica da Silva Guedes ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Marta Suely Madruga ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Escherichia Coli O157 ◽  
Origanum Vulgare ◽  
Fresh Cheese ◽  
Rosmarinus Officinalis L ◽  
And Control

CHANGES IN LISTERIA MONOCYTOGENES INDUCED BY ORIGANUM VULGARE L. and ROSMARINUS OFFICINALIS L. ESSENTIAL OILS ALONE AND COMBINED AT SUBINHIBITORY AMOUNTS

2012 ◽  
Vol 32 (2) ◽  
pp. 226-235 ◽  
Author(s):  
GEÍZA ALVES DE AZERÊDO ◽  
REGINA CELIA BRESSAN QUEIROZ DE FIGUEIREDO ◽  
EVANDRO LEITE DE SOUZA ◽  
TÂNIA LÚCIA MONTENEGRO STAMFORD
Keyword(s):  
Listeria Monocytogenes ◽  
Essential Oils ◽  
Rosmarinus Officinalis ◽  
Origanum Vulgare ◽  
Rosmarinus Officinalis L
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