Antibacterial effect of Satureja hortensis and Salvia officinalis essential oils against major bovine mastitis bacteria

To study the effectiveness of a combination of cell-adsorbed bacteriocin (CAB; a suspension of producer cells on which maximum bacteriocin has been immobilized by pH adjustments) of a Lactobacillus curvatus strain with oregano or savory essential oil to control Listeria monocytogenes in pork meat at 4 degrees C. The antimicrobial activity of the CAB and six different essential oils was tested by the well diffusion assay against L. monocytogenes M, Escherichia coli 10536 and Salmonella serotype Typhi CWBI-H1. The anti-Listeria activity of the CAB and oregano or savory essential oils was also investigated in pork meat. The results of the well diffusion assay showed that CAB was only inhibitory to L. monocytogenes while savory and oregano essential oils were the most active against the three indicator bacteria. In pork meat, Listeria counts have declined from c. 10(2) CFU g(-1) to below the detectable limit during the first week of storage in samples treated with CAB or oregano essential oil and in those treated with CAB combined with oregano or savory essential oil. However, the counts of L. monocytogenes have increased after the third week of storage in all samples with the exception of those treated with the combination of CAB and oregano essential oil. The combination of CAB with savory essential oil resulted in a 2-week delay of the growth rebound compared with samples treated with CAB alone. Addition of oregano or savory essential oil exhibited a synergistic effect with CAB to control L. monocytogenes in pork meat during storage at 4 degrees C. The combination of CAB with oregano or savory essential oil may be effectively used in meat industry to enhance the safety and stability of meat products.

The antifungal effects of sage, rosemary, anise, quinoa and savory essential oils against mycelium growth of Aspergillus niger, Aspergillus oryza, Mucor pusillus and Fusarium oxysporum were determined in in vitro conditions. While the 10μg/ml of savory essential oil showed inhibitory effect against tested fungi, anise oil was ineffective at the same concentration. The essential oils of savory and sage showed a great inhibitor effects against M. pusillus when compared with other essential oils. The 20μg/ml level of savory oil had effective on Aspergillus niger, Aspergillus oryza, Mucor pusillus and Fusarium oxysporum. The essential oils of sage and rosemary were effective on A. oryza, A. niger and Fusarium oxysporum at ligh concentrations (10 and 20μg/ml). The essential oil of quinoa showed an antifungal effect at both concentrations (10 and 20μg/ml) on all tested fungi. All the tested essential oils showed inhibitory effect against all the selected fungi.

YIELD, CHEMICAL COMPOSITION AND ANTIOXIDANT PROPERTIES OF EXTRACTS AND ESSENTIAL OILS OF SAGE AND ROSEMARY DEPENDING ON SEASONAL VARIATIONS

Antimicrobial activity of Satureja montana L. essential oil against Clostridium perfringens type A inoculated in mortadella-type sausages formulated with different levels of sodium nitrite

BACKGROUND: Autoxidation is an irreversible reaction which occurs with the effect of oxygen in the air, and results in unpleasant taste and smell that are known as the signs of rancidity in oil. OBJECTIVES: In this study, the antioxidant potential of clove, summer savory and tarragon essential oils (EOs) in grape seed oil was evaluated. METHODS: Effects of EOs at different concentrations (0.3, 0.5, 1, and 1.5 %, v/v) on peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of grape seed oil at 60 ºC were investigated. RESULTS: Results showed 1.5% clove showed the lowest PV (52.13 meq/kg) at the end of the period. Among EO- treated samples, the highest PV was seen in samples treated with tarragon. There was no significant difference between the TBARS of samples containing 1% clove and 1.5% savory at day 10 of storage. TBARS of clove treated samples increased slightly toward the end of storage and similar trend was observed for savory-treated samples. TBARS values of tarragon treated samples at each storage time were higher than those for clove and savory EOs. CONCLUSIONS: The antioxidant activity of EOs in grape seed oil was as follows: clove > summer savory > tarragon.

Essential oils (EOs) are a suitable alternative for extending the shelf life of foods. The aim of this research was to test the effect of fifteen EOs extracted from plants of the Lamiaceae family on five strains of Cladosporium cladosporioides. Cladosporium cladosporioides is frequently found on fruit and may be involved in fruit spoilage. The strains used in the study were isolated directly from lesions on berries. The growth of the fungi on the fruit was the reason for its rejection from sale. The antifungal activity of EOs against Cladosporium cladosporioides strains was determined by the microatmospheric method (625 μl EO/L air) during 14 days of cultivation. Thirteen EOs: thyme and red thyme (from Thymus vulgaris L.), mitcham mint (Mentha x piperita L. var. Mitcham), peppermint (Mentha x piperita L.), savory (Satureja hortensis L.), sage (Salvia officinalis L.), spearmint (Mentha spicata L. var. crispa), lavender (Lavandula angustifolia Mill.), marjoram (Origanum majorana L.), bergamot-mint (Mentha citrata Erh.), wild thyme (Thymus serpyllum L.), hyssop (Hyssopus officinalis L.), and oregano (Origanum vulgare L.) were shown to inhibit growth of all strains to 100%. Basil (Ocinum basilicum L.) and rosemary (Rosmarinus officinalis L.) EOs did not have a 100% inhibitory effect on all strains throughout the cultivation period. Subsequently, minimum inhibitory concentrations (MIDs) were determined using the microatmospheric method. LD90 and LD50 values were estimated by probit analysis. Based on the MID, LD90, and LD50 results, the essential oils can be divided into three groups. The first group (most effective): thyme, red thyme, spearmint, wild thyme, and oregano EO; the second group: peppermint, lavender, mitcham mint and savory EO; the third group: sage, marjoram, bergamot-mint and hyssop EO. The most effective EOs can be used to suppress the growth of Cladosporium cladosporioides in the vapour phase.

Effect of pennyroyal, savory and thyme essential oils on Japanese quail physiology

ABSTRACTThe Algerian essential oil (EO) extracted by hydro-distillation from Satureja hortensis L. (S. hortensis) was characterised by gas chromatography–mass spectrometry (GC-MS). S. hortensis (summer savory) was chemotype carvacrol (54.2%) and γ-terpinene (21.1%). In its second part, the present study was conducted to evaluate in vitro, antioxidant activity of savory EO using the 2,2-di-phenyl-1-picrilhydrazyl (DPPH•) free radical scavenging assay. Finally, the EO was screened for biological activities in liquid whole eggs (LWE). The ability of savory EO to scavenge the free radical (DPPH∙) was very high, exceeding 80%. The long-term oxidative and microbial stability of LWE was positively influenced by EO treatments, increasing the shelf life to more than eight (> 8) days under refrigeration. Therefore, the results obtained in this work confirm savory EO treatment as a promising technology to extend the commercial shelf life of liquid egg products, as well as to maintain the quality of LWE as ingredient in innovative food products.

This work describes efforts to encapsulate savory (Satureja hortensis L.) essential oil (EO) with different natural polymers (i.e., Arabic gum/gelatin (AGG), apple pectin (AP), gelatin (G)) and, as a separate set of experiments, with bio cross-linkers (i.e., citric acid and transglutaminase enzyme). The phytotoxic activity of encapsulated savory EO on tomato (Lycopersicon esculentum Mill.) and amaranth weed (Amaranthus retroflexus L.) was investigated. The micro-capsules were evaluated in terms of size, polydispersity, stability, encapsulation efficiency, morphology, and release properties. The Korsmeyer-Peppas model operated when EO was being released from the micro-capsules. Carvacrol (52.5%) and γ-terpinene (30.2%) comprised the main constituents of the savory EO. Based on the results, encapsulating the EO with cross-linked biopolymers increased the stability and herbicidal activity of EO, as compared to simple EO emulsions. Maximum toxicity injuries (MTI) were caused by encapsulations of apple pectin, cross-linked with APe enzyme (15ml/L) on both plant species. MTI were observed 2days after using the micro-encapsulated herbicides (MCHs). However, the injury caused by MCHs on tomato was not significant. The lowest values of fresh weight (2.80g), chlorophyll a (0.194mg/g Fw), and total chlorophyll content (0.219mg/g Fw) of amaranth occurred in response to APe (15ml/L). Moreover, using AP(e) (10ml/L) caused the lowest values of starch (0.444mg/g Fw) and flavonoid contents (4.18mg Cat/g Fw) in amaranth which measured as 59% and 90% reductions, respectively, in comparison with the control. The highest values of MDA (0.0109nmol/g Fw) and H2O2 (0.0432μmol/g Fw) were observed in amaranth plants treated with AP(e) (10ml/L). In summary, cross-linked apple pectin can perform well in slow release delivery systems of agrochemicals. It can be recommended for use in the production of commercial, EO-based natural herbicides.

This study was conducted to assay the use of Saturejahortensis L. (savory) essential oil in the drinking water on broiler production and blood glucose, uric acid, creatinin and cholesterol. Four hundred and twenty day old broiler chickens (Ross 308) was used in a completely randomized design with 6 treatments and 5 replicate. Experimental treatments included: 1) control, 2) Tween (a solvent for dissolving savory essential oil in it and then in water) to the amount of 1000 ppm and 100, 200, 300, 400ppm savory essential oil were mixed in tween in drinking water for broiler chickens during the growth period, respectively for other 4 treatments.The results show that adding savory essential oil to the drinking water of broiler chickens at ages 1 to 42 days makes a significant decrease in live weight and feed intake by broiler chickens compared with the control group (P<0.05). Treatments had no effects on blood biochemical parameters of glucose, creatinine, uric acid and cholesterol. Based on the results of this investigation it seems that savory essential oil in drinking water had negative effects on broiler production.

Mechanism of Action of Spanish Oregano, Chinese Cinnamon, and Savory Essential Oils against Cell Membranes and Walls of Escherichia coli O157:H7 and Listeria monocytogenes

Biochar and super absorbent polymer improved growth, yield, and phytochemical characteristics of Satureja rechingeri Jamzad in water-deficiency conditions

In this study, we investigated the effect of savory (Satureja hortensis) essential oil, garlic(Allium sativum) powder, and garlic aqueous extract on fungal load of poultry feed. Tothis end, savory essential oil and garlic aqueous extract each amounting 62.5, 125, and250 μl/ml and mg/ml, respectively, per kilogram of feed and garlic powder amounting2.5, 5, and 10 g/kg of feed were used. One and two weeks after adding the desiredamounts of these compounds to poultry feed, old counting was carried out at 2, 24, 48,and 72 h. Then, the results of mold counting per gram of feed were evaluated in thetreatment groups compared to the control group. Based on results, fungal load of feed wasreduced 2 h after adding savory essential oil, and this effect was sustained until the end ofthe second week. This effect was concentration-dependent, and hence fungal load reachedto zero at the highest concentration (250 μl/ml) 48 and 72 h after adding savory essentialoil (P< 0/05). Garlic powder significantly reduced the fungal load of feed, especially inthe treatment group containing the maximum dose (10 g) 72 h after adding garlic powder(P< 0.05). The garlic aqueous extract increased fungal load of feed considerably (P<0.05). So, it is suggested that savory essential oil and garlic powder can be used asappropriate alternatives for chemical agents used in controlling fungal load of poultryfeed.

Aim:The aims of this study were to evaluate the effects of intramammary infusion of sage (Salvia officinalis) essential oil (EO) on milk somatic cell count (SCC), milk composition parameters and selected hematology and serum biochemical parameters in 20 Awassi ewes affected with subclinical mastitis.Materials and Methods:The dried leaves of sage were used to extract the EO by hydrodistillation. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of sage EO against Staphylococcus aureus were determined by the broth dilution method. Ewes were divided randomly into three main groups and received one of the following treatments; Group 1 (n=5): Dimethyl sulfoxide (DMSO) alone (5 ml; 0.2 ml of DMSO in 4.8 ml of saline), Group 2 (n=5): Amoxicillin alone (3 ml), and Group 3 (n=10): Sage EO (5 ml of sage EO solution [0.2 ml DMSO+1 ml EO+3.8 ml sterile saline]). All treatments were administered by intramammary infusion into each teat twice per day for 3 consecutive days. Milk samples for SCC and milk components determination and whole blood samples for hematology and serum biochemical analyses were collected before treatment (T0) and at 24 (T24) and 48 (T48) h after the last treatment.Results:The MIC and MBC of sage EO against S. aureus were 12.5% and 6.1%, respectively. SCC was decreased significantly (p<0.05) at T24 and T48 h in sage EO and amoxicillin treated groups. Milk fat and lactose were increased significantly (p<0.05) in sage EO and amoxicillin treated ewes while no significant changes were observed in the percentages of solids-not-fat, protein and total solids. No significant effects of sage EO treatment on any of the hematology or serum biochemical parameters were observed. There were no local or systemic side effects observed in any of the treated ewes. However, further clinical trials are warranted to determine safety and possible withdrawal times in milk before its recommendation for use in organic operations.Conclusion:In this study, the intramammary infusion of sage EO to ewes affected with subclinical mastitis resulted in a significant decrease in SCC 24 h and 48 h posttreatment. In addition, milk fat and lactose were increased in animals that received the EO as well as in those treated with the antibiotic.

Fish oil is highly susceptible to lipid oxidation, which leads to safety loss during storage. Natural antioxidants can prevent lipid oxidation. Satureja bachtiarica Bunge, also known as savory, is an endemic species plant that contains the necessary bioactive compounds and possesses antioxidant activity suitable for this purpose. This study featured the effects of savory extract and its essential oil as stabilizing agents on kilka fish oil. We assessed the oxidative stability of fish oil fortified with of savory extract and essential oil in amounts of 0.5 and 1%. Then we compared their oxidative activity with that of samples treated with a synthetic antioxidant during 35 days at 40°C. The fish oil samples were tested for antioxidant activity, acid degree value, thiobarbituric acid-reactive substances, para-anisidine value, conjugated dienoic acids, peroxide value, total oxidation value, and free fatty acids. Savory essential oil at the concentration of 1% was more effective than other samples in reducing the rate of lipid oxidation in fish oil. On storage day 35, the control sample yielded the following data: peroxide value = 14.79 meq O2/kg, acid degree value = 32.49 mL/g, thiobarbituric acid-reactive substances = 5.82 mg MDA/g, para-anisidine value = 116.03, total oxidation index = 136.27. These results were significantly (p &lt; 0.05) higher than those in the sample with 1 % savory essential oil: peroxide value = 9.52 meq O2/kg, acid degree value = 22.41 mL/g, thiobarbituric acid-reactive substances = 3.46 mg MDA/g, para-anisidine value = 78.3, total oxidation index = 108.09. The fish oil samples contained more unsaturated fatty acids (66.76–68.83%) than saturated fatty acids (31.13–32.6%). Savory essential oil demonstrated good potential as an effective natural antioxidant that extends the shelf life of fish oil.