oregano/frithocsaídeoirí

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Leathanach 1 ó 334 torthaí

Subcritical water extraction of nutraceuticals with antioxidant activity from oregano. Chemical and functional characterization.

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Logáil Isteach / Cláraigh

In the present work, oregano leaves (Origanum vulgare L.) are explored as natural source of nutraceuticals with antioxidant activity. To do this, subcritical water extraction (SWE), a new environmentally friendly technique, is employed as extraction procedure and HPLC coupled to DAD is used for the

Phenolic compounds, antioxidant capacity and antimutagenic activity in different growth stages of in vitro raised plants of Origanum vulgare L.

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Logáil Isteach / Cláraigh

Efficient micropropagation procedure was developed for Origanum vulgare, a high-value culinary herb, and the phytochemicals, phenolic content, antioxidant and antimutagenic activity of leaf and stem, derived from different growing stages were analyzed. The agar solidified Murashige and Skoog (MS)

Antioxidant Enzyme Activity and Meat Quality of Meat Type Ducks Fed with Dried Oregano (Origanum vulgare L.) Powder.

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Logáil Isteach / Cláraigh

One-day-old Cherry valley meat-strain ducks were used to investigate the effect of supplemental dried oregano powder (DOP) in feed on the productivity, antioxidant enzyme activity, and breast meat quality. One hundred sixty five ducks were assigned to 5 dietary treatments for 42 days. The dietary

Determination of the presence of antioxidants deriving from sage and oregano extracts added to animal fat by means of assessment of the radical scavenging capacity by photochemiluminescence analysis.

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Logáil Isteach / Cláraigh

Herbs and their extracts with antioxidant capacity could be used directly as stabilisers of fat and indirectly as feed additives, in order to improve quality and shelf-life of meat and fat-containing food. In this work a sensitive analytical method is proposed for determination of the antioxidant

Nutrient antioxidants in oregano.

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Logáil Isteach / Cláraigh

Oregano and its various extracts have been studied as inhibitors of autoxidation but so far the research work has focused mainly on the polar non nutrient compounds. Very little is known about the non polar fraction extracted by hexane which is also antioxidant and has been reported to suppress the

Antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) by using different extraction methods.

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Logáil Isteach / Cláraigh

In this study, antioxidant and antimicrobial activities of essential oils obtained from oregano (Origanum vulgare ssp. hirtum) were determined by using solvent-free microwave extraction (SFME), supercritical fluid extraction, and conventional hydrodistillation (CH) methods. The inhibitory effects on

Antioxidant effect of poleo and oregano essential oil on roasted sunflower seeds.

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Logáil Isteach / Cláraigh

The objective was to evaluate the stability of sensory and chemical parameters in roasted sunflower seeds supplemented with oregano and poleo essential oils; and the consumer acceptability of this product. Four samples were prepared: plain roasted sunflower seeds (Control = RS-C), and sunflower

Aqueous Origanum Vulgare Extract Improves the Quality of Cryopreserved Human Spermatozoa Through Its Antioxidant Effects

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Logáil Isteach / Cláraigh

Excessive production of reactive oxygen species (ROS) during semen cryopreservation can induce structural and functional changes in spermatozoa. It is well known that antioxidants can mitigate the effect of ROS. Moreover, the application of antioxidants in freezing media is an appropriate strategy

Antioxidant activity of fractions from oregano essential oils obtained by molecular distillation.

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Logáil Isteach / Cláraigh

The objective of this study was to determine the antioxidant activity of fractions separated from oregano essential oil by short-path molecular distillation. Two residue (R1 and R2) and two distillate (D1 and D2) fractions were prepared by molecular distillation. The major components were:

Water vapor permeability, mechanical properties and antioxidant effect of Mexican oregano-soy based edible films.

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Logáil Isteach / Cláraigh

Water-soluble extracts from Mexican oregano (Lippia graveolens) were incorporated into soy protein isolate (SPI) films. Water vapor permeability, mechanical properties, and antioxidant ability were evaluated. All the extracts were capable of scavenging DPPH radicals in a concentration-dependent

Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues.

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Logáil Isteach / Cláraigh

Poliomintha longiflora is a Mexican oregano, which has not been widely studied. This work aimed to describe the chemical composition, antimicrobial and antioxidant activities present in P. longiflora essential oil (EO), the hydrosol from EO extraction and extracts from waste solid

Essential oils of Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart from Tunisia: chemical composition and antioxidant activity.

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Logáil Isteach / Cláraigh

BACKGROUND Characterisation of the essential oils from O. glandulosum collected in three locations of Tunisia, chemical composition and the evaluation of their antioxidant activities were carried out. RESULTS The essential oils from Origanum vulgare L. subsp. glandulosum (Desf.) Ietswaart collected

Anti-oxidant studies and anti-microbial effect of Origanum vulgare Linn in combination with standard antibiotics.

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Logáil Isteach / Cláraigh

BACKGROUND Origanum is one of the over 200 genera in the Lamiaceae (mint family), and this genus includes culinary, fragrant, and medicinal properties. The plant is reported to contain anti-microbial properties, but it lacks combination studies with that of synthetic antibiotics. OBJECTIVE To

In vitro effects of Origanum vulgare leaf extracts on gilthead seabream (Sparus aurata L.) leucocytes, cytotoxic, bactericidal and antioxidant activities.

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Logáil Isteach / Cláraigh

Origanum vulgare is a well-known medicinal plant that has been used since ancient times as an additive in foods and cosmetic preparations. The possible application of O. vulgare extracts in fish was assessed by using gilthead seabream (Sparus aurata) as a marine fish model due to its importance in

Antioxidative Activity of Thyme (Thymus vulgaris) and Oregano (Origanum vulgare) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere.

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Logáil Isteach / Cláraigh

The antioxidant stability of minced pork treated with thyme and oregano essential oils (EOs) was determined. Minced pork containing different concentrations (0%, 0.3%, 0.6%, or 0.9%) of thyme (TEO) or oregano essential oil (OEO) and packaged under vacuum or modified atmosphere (MAP)

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