Effect Of Oregano Essential Oil Research Articles

Combined effect of oregano essential oil and glycerol on physicochemical properties of antimicrobial films based on chitosan and acetylated cassava starch

The effect of levels of glycerol (GLY) and oregano essential oil (OEO) in casted films based on acetylated cassava starch (AAc) was evaluated using a Response Surface Methodology. It was possible to select the optimal levels of GLY (0.46% w/w) and OEO (0.7% v/w) to produce more resistant (stress at break 25 ± 2 MPa) and less soluble (20 ± 1 %) films. In addition, the effect of OEO addition or the biopolymer type used on film properties was studied. It was observed that AAc and chitosan (CH) contributed to the reinforcement and stretchability of the selected matrix, respectively, while the addition of an optimal level of OEO generated a more resistant film probably as a result of changes in the microstructure and interactions among components according to microscopy, thermal analysis and FTIR results. The water vapor permeability was improved in films based only on AAc. A trend towards higher degradation temperatures for the AAc, AAc/CH and AAc/CH/OEO systems, concerning the CH films, was observed. On the other hand, AAc promoted the hydrophobicity of the surface, CH increased the brown color and OEO improved the solubility in water and introduced an effective antimicrobial barrier action against external food contamination by E. coli and L. innocua. Therefore, the modification of starch and OEO incorporation allowed improvements in the properties of the developed films, making them attractive to be proposed as an active food packaging material.

Antimicrobial Role and Sensory Influence of Oregano Essential Oil on the Shelf-Life of Atlantic Cod Loins

Oregano essential oil is predominantly utilized in the application of food preservation. However, the antimicrobial activity of oregano essential oil on the Atlantic cod is still unclear. In the present study, we evaluated the antimicrobial effect of oregano essential oil on the shelf-life of Atlantic cod and sensory properties under different treatments. The study showed that the shelf life of the thawed cod loins with oregano essential oil decreased by two days compared to the untreated group. The finding of the antimicrobial activity of oregano essential oil was in agreement with previous studies, but it does not prolong the shelf life of cod loins significantly.

Enhancing effect of oregano essential oil and Bacillus subtilis on broiler immune function, intestinal morphology and growth performance

The present study evaluated the effect of two categories of feed additives on chicken performance through immunological and intestinal histo-morphometric measurements. A total of 150 one-day-old male broiler chicks (Cobb) were randomly assigned to three groups. Group I received a non-supplemented basal diet. While groups II and III were treated with a basal diet supplemented with oregano essential oil (OEO) and Bacillus subtilis, respectively, in water for 28 days. Blood samples were taken at 6, 18 and 28 days for hematological analysis, phagocytosis, lymphocyte proliferation and measuring antibody responses. Additionally, growth performance indices were recorded weekly. The results showed that groups supplemented with OEO and B. subtilis improved growth performance expressed by a significant increase in weight gain (P < 0.05), with a significant reduction (P < 0.05) in feed conversion ratio (FCR). Hematological findings indicated a significant increase in blood parameters as well as a significant increase in phagocytic % & phagocytic index at all time points with a greater probiotic effect. On the other hand, OEO produced a significant increase in lymphocyte proliferation at 18 & 28 days. Humoral immunity revealed a significant increase in serum antibody titer phytobiotic & probiotic-fed groups at time points of 18 & 28 days with a superior phytobiotic effect. The histological examination showed a significant increase in villi length, villi width, crypt depth & V/C ratio. In conclusion, these results indicated positive effects of B. subtilis & OEO on both growth and immunity and could be considered effective alternatives to the antibiotic.

Effect of oregano essential oil against selective microorganisms in raw mutton

The current study was conducted to ascertain the impact of various concentrations of oregano essential oil on the microbial population in raw mutton. The experiment was conducted using a complete randomized design (CRD) with six (6) treatments as T0 , T1 , T2 , T3 , T4 , T5 and three (3) replications. The drop plate method was utilized to detect the presence of certain microorganisms. The outcomes showed that adding oregano oil reduced the microbial population in samples. Colony-forming units gradually decreased where T5 being the lowest number of colony-forming units. There was a highly significant difference (p&lt;0.0001) in the colony-forming unit of Staphylococcus epidermidis and Proteus vulgaris. For Klebsiella pneumonia, there was a significant reduction (p&lt;0.01) of the microbes among samples. On the other hand, Staphylococcus epidermidis significantly outperformed Proteus vulgaris in terms of growth inhibition. In light of the findings, it is possible to conclude that the addition of oregano essential oil at a 200 µl level reduces the microbial population of raw mutton.

Effect of Oregano Essential Oil and Rosemary Extract Inclusion with Aloe vera Gel on the Quality and Storage Stability of Cooked Chicken Meat

Effect of Oregano Essential Oil and Rosemary Extract Inclusion with Aloe vera Gel on the Quality and Storage Stability of Cooked Chicken Meat

Effects of Oregano Essential Oil on IgA+, IgG+, and IgM+ Cells in the Jejunum of Castrated Holstein Bulls.

The aim of this study was to investigate the effect of oregano essential oil on IgA+, IgG+, and IgM+ cells in the jejunum of castrated Holstein bulls. Twelve castrated Holstein bulls were randomly divided into control (YCK) and oregano essential oil (YEO) groups. Pathological changes in the jejunum were observed by HE staining, and the expression levels of IgA, IgG, and IgM in the jejunum were detected by ELISA. The distributions of IgA+, IgG+, and IgM+ cells in the jejunum were analysed by multiplex immunofluorescence and immunohistochemistry. The results showed that the jejunal villi were detached in the YCK group, which may have been related to inflammation, while the intestinal epithelium was clear and intact in the YEO group. The expressions of IgA, IgG, and IgM were significantly reduced by 40.75%, 30.76%, and 50.87%. The IgA+, IgG+, and IgM+ cells were diffusely distributed in the lamina propria of the jejunum, and were reduced by 17.07%, 6.44%, and 6.15%, respectively. Oregano essential oil did not alter the distribution characteristics of IgA+, IgG+, or IgM+ cells in the jejunum, but it suppressed inflammatory response, decreased immunoglobulin content, and significantly enhanced the formation of an immune barrier in the gastrointestinal mucosa.

Oregano Essential Oil versus Conventional Disinfectants against Salmonella Typhimurium and Escherichia coli O157:H7 Biofilms and Damage to Stainless-Steel Surfaces.

This study compared the effect of oregano essential oil versus sodium hypochlorite, hydrogen peroxide, and benzalkonium chloride against the viability of adhered Salmonella Typhimurium and Escherichia coli O157:H7 on 304 stainless steel. Oregano essential oil was effective in disrupting the biofilms of both bacteria at concentrations ranging from 0.15 to 0.52 mg mL-1. In addition, damage to stainless-steel surfaces following disinfection treatments was assessed by weight loss analysis and via visual inspection using light microscopy. Compared to the other treatments, oregano oil caused the least damage to stainless steel (~0.001% weight loss), whereas sodium hypochlorite caused the most severe damage (0.00817% weight loss) when applied at 0.5 mg mL-1. Moreover, oregano oil also had an apparent protective impact on the stainless steel as weight losses were less than for the control surfaces (distilled water only). On the other hand, sodium hypochlorite caused the most severe damage to stainless steel (0.00817% weight loss). In conclusion, oregano oil eliminated monoculture biofilms of two important foodborne pathogens on 304 stainless-steel surfaces, while at the same time minimizing damage to the surfaces compared with conventional disinfectant treatments.

Dietary oregano essential oil supplementation alters meat quality, oxidative stability, and fatty acid profiles of beef cattle

This study was conducted to elucidate the effects of oregano essential oil (OEO) supplementation on the meat quality, antioxidant capacity, and nutritional value of the longissimus thoracis muscle in steers. Steers were divided into three groups (n = 9) and fed either a basal diet, or a basal diet supplemented with 130 mg/d OEO, or 230 mg/d OEO for 390 days. The results demonstrated that dietary OEO supplementation increased the total antioxidant capacity and activity of catalase, glutathione peroxidase, and superoxide dismutase, and decreased pH30min, pH24h, cooking loss, and malondialdehyde content. OEO increased the concentrations of polyunsaturated fatty acids and conjugated linoleic acid. In contrast, saturated fatty acids decreased, accompanied by increased essential amino acids, flavor amino acids, and total amino acids in the longissimus thoracis muscle. In summary, dietary OEO supplementation promotes the nutritional and meat quality of beef by maintaining its water-holding capacity and meat color, enhancing its antioxidative capacity, and preventing lipid oxidation.

The effect of oregano essential oil on Feed Passage Syndrome in broilers: 1. Assessment under field conditions

Feed Passage Syndrome (FPS) is a prevalent condition that includes wet excreta, with undigested feed, and loss of feed efficiency, with multiple predisposing factors involved. Alternatives to antimicrobials, including phytogenics, are being studied to control this process. This study aimed to assess oregano essential oil (OEO) in broilers subjected to a natural field FPS challenge. Four broiler houses (two males; two females) presenting FPS were divided into two groups per house and assigned to a control or OEO-treated group through drinking water for five days. The FPS was characterized by >30% wet droppings, >50% with undigested feed, <5% with desquamated mucosa, >10% birds with enteritis, and 90% with undigested feed in the lower ileum, and flocks clinically positive for dysbacteriosis. After a five-day treatment, OEO-treated birds showed fewer abnormal droppings (P < 0.05), reduced the prevalence of dysbacteriosis (P = 0.0404), and a progressively recovering BW. The OEO treatment showed to influence the Gompertz growth curve parameters (growth rate, P = 0.0165; inflection point, P = 0.0359), potentially reducing the age at the target market weight in 0.8 days. In conclusion, the results indicate that the OEO treatment in drinking water for broilers naturally challenged with the Feed Passage Syndrome may improve excreta characteristics and attenuate the negative impact of the syndrome on the BW.

The effect of oregano essential oil on Feed Passage Syndrome in broilers: 2. Assessment under a challenge model

Feed Passage Syndrome (FPS) in broilers is a multifactorial condition characterized by wet excreta and decreased feed efficiency, which can be triggered by various contributing factors. Alternatives to antimicrobials, including phytogenics, are being studied to control this process. This study assessed oregano essential oil (OEO) in broilers subjected to a FPS challenge model. Three treatments (negative control, neomycin-fed positive control, and OEO-fed group) were included. All treatments were challenged with reused litter, inoculums of Eimeria spp. and Clostridium perfringens, and excess dietary CP. OEO-fed birds showed improved performance, better excreta characteristics, lower frequency of congested mucosa, reverted hyperplasia of the bursa of Fabricius, better antioxidant status, and higher breast and carcass weights and dietary protein and energy efficiencies. The OEO treatment was shown to influence the growth pattern of the broilers. In conclusion, the OEO showed positive effects in broilers challenged with a FSP model.

Development of an antimicrobial packaging system for fresh cape gooseberry (Physalis peruviana L.) fruits

An active antifungal packaging system combined with modified atmospheres (MAP) was proposed to preserve cape gooseberry. Initially, the antifungal effect of oregano essential oil, cinnamaldehyde, and 2-nonanone in the vapor phase was evaluated in vitro to determine the minimum inhibitory concentration (MIC) for Botrytis cinerea. Next, the better antifungal compound was included inside an active packaging system adsorbed in powdered bentonite. 100 ± 1 g of fruits were introduced in sealed polylactic acid (PLA) packages with a 0.058 mm perforation in the center forming a MAP and stored at 6 °C and 75 % RH determining fungal deterioration and changes in quality properties. From the in vitro tests, it was determined that cinnamaldehyde was the component with the highest antifungal capacity with a MIC of 2,38 µg per cm3 of headspace air. With the active packages combined with MAP, it was possible to obtain up to 42 days of shelf life.

Effects of Oregano Essential Oil (Origanum onites L.) Supplementation on Growth and Biochemical Metabolites in Merino Lambs

After the prohibition of antibiotic usage to improve performance, the breeders have guided to natural resources for this purpose. Essential oils have many beneficial effects and they are ideal to use as a growth promoter feed additive in livestock. In our study for this reason, we used oregano essential oil (Origanum onites L.) in the treatment groups. Thirty Merino lambs (aged of 2.5 month and weighted average 30±0.1 kg) were housed in 45-day to determine the effects of oregano oil on the growth and biochemical metabolites. The main ration includes consisting of concentrate and alfalfa hay. In the control group oregano essential oil was not added. The second group (ORG 250) was supplemented with 250 mg/d oregano essential oil, third group (ORG 500) also were supplemented with 500 mg/d. Bloods were taken from 8 animals for each group in the initial and end of the study. Samples were collected into anticoagulant tubes and plasma were allocated into microtubes and stored until the analysis day. There were statistically differences in growth hormone (GH), total protein, triglyceride, AST concentrations in ORG 500 group at 45th day (p

Synergistic Antileishmanial Effect of Oregano Essential Oil and Silver Nanoparticles: Mechanisms of Action on Leishmania amazonensis.

American tegumentary leishmaniasis, a zoonotic disease caused by the Leishmania genus, poses significant challenges in treatment, including administration difficulty, low efficacy, and parasite resistance. Novel compounds or associations offer alternative therapies, and natural products such as oregano essential oil (OEO), extracted from Origanum vulgare, have been extensively researched due to biological effects, including antibacterial, antifungal, and antiparasitic properties. Silver nanoparticles (AgNp), a nanomaterial with compelling antimicrobial and antiparasitic activity, have been shown to exhibit potent leishmanicidal properties. We evaluated the in vitro effect of OEO and AgNp-Bio association on L. amazonensis and the death mechanisms of the parasite involved. Our results demonstrated a synergistic antileishmanial effect of OEO + AgNp on promastigote forms and L. amazonensis-infected macrophages, which induced morphological and ultrastructural changes in promastigotes. Subsequently, we investigated the mechanisms underlying parasite death and showed an increase in NO, ROS, mitochondrial depolarization, accumulation of lipid-storage bodies, autophagic vacuoles, phosphatidylserine exposure, and damage to the plasma membrane. Moreover, the association resulted in a reduction in the percentage of infected cells and the number of amastigotes per macrophage. In conclusion, our findings establish that OEO + AgNp elicits a late apoptosis-like mechanism to combat promastigote forms and promotes ROS and NO production in infected macrophages to target intracellular amastigote forms.

Effects of oregano essential oil and capsicum extract supplementation on slaughter characteristics, meat quality, and fatty acid composition of lambs

The aim of this study was to evaluate the effect of oregano essential oil (OEO) and capsicum oleoresin extract (CAO) supplementation on lamb slaughter characteristics, meat quality, and fatty acid composition. In the study, 18 male and 18 female lambs were divided into three equal groups for a 56- day feeding period. The first group was fed the control diet, while the other groups were fed a control diet containing either 300 mg OEO/kg or 300 mg CAO/kg of diet. Feeding OEO or CAO had no effect on the slaughter and carcass quality of the fattening lambs. However, when compared to the female lambs, the male lambs were found to have higher slaughter weights, hot and cold carcass weights, and dressing percentage, while having lower back fat thickness. In addition, OEO substantially increased the intramuscular fat. Dry matter, protein, pH24, meat colour (L*, a*, and b*), drip loss, and cooking loss were not affected by dietary treatment or sex. The addition of OEO or CAO to the diets did not change the meat lipid oxidation or sensory quality characteristics at different storage times. However, meat from the female lambs was found to have thiobarbituric acid reactive substances (TBARS) values lower than that of the meat from the male lambs after 2 d and 4 d of storage. However, the female lamb meat was more preferred in terms of flavour and general acceptance. The ΣMUFA, ΣPUFA, ΣUFA, Σn-6, Σn-3, and Σn-6/Σn-3 contents of the lamb meat were not affected by the dietary treatment. As a result, the inclusion of 300 mg of oregano essential oil/kg of DM in lamb diets is considered appropriate because of its significant contributions to the fat composition of lamb meat.

ITS Metabarcoding Reveals the Effects of Oregano Essential Oil on Fusarium oxysporum and Other Fungal Species in Soil Samples

The destructive effects of Fusarium wilts are known to affect the production of many crops. The control of Fusarium oxysporum and other soilborne pathogens was mainly based on soil fumigation (methyl bromide), which has long been prohibited and, nowadays, is based on a limited number of available fungicides due to legislation restrictions on residue tolerances and environmental impacts. Alternatively, natural and environmentally safe compounds, such as essential oils, are being investigated for their efficacy in the control of soilborne diseases. The great fungicidal ability of the oregano essential oil components (carvacrol and thymol) has been reported to inhibit the germination and the mycelial development of several fungal species, including F. oxysporum. The aim of our study was to demonstrate how the metabarcoding approach can provide valuable information about the positive or negative impacts of two different doses of oregano essential oil on Fusarium oxysporum and other fungal species which were present in the studied soil samples through the amplification of the ITS1 and ITS2 regions, which were analyzed on a MiSeq platform. A higher dose of oregano essential oil decreased the abundance of F. oxysporum, along with other fungal species, but also had negative effects on Trichoderma evansii and Mortierella chlamydospora, species with possible fungicidal properties. Soil properties, essential oil properties, the fungal composition, and interactions between fungal species should be considered as factors influencing the effectiveness of essential oils as biological control agents for soilborne pathogens.

The effect of oregano essential oil on the prevention and treatment of Salmonella pullorum and Salmonella gallinarum infections in commercial Yellow-chicken breeders.

In order to prevent pullorum disease and fowl typhoid in breeders, the use of oregano essential oil (OEO) was tested for the prevention and treatment of infections of multidrug-resistant Salmonella pullorum (SP) and Salmonella gallinarum (SG) in commercial Yellow-chicken breeders. In the challenge-protection experiment, commercial Hongguang-Black 1-day-old breeder chicks were randomly divided into four groups, including A (challenged, preventive dose), B (challenged, treatment dose), C (challenged, untreated), and D (unchallenged, untreated). Group A was supplemented with 200 μL/L OEO in the drinking water during the whole trial (1-35 days of age) and group B was supplemented with 400 μL/L OEO during 8-12 days of age, while groups C and D were kept as untreated controls. At 7 days of age, birds of groups A, B, and C were divided into two subgroups with equal number of birds (A1-A2, B1-B2, and C1-C2), and then subgroups A1, B1, and C1 were challenged with SP, while subgroups A2, B2, and C2 were challenged with SG. Clinical symptoms and death were observed and recorded daily. Every week during the experiment, serum antibodies against SP and SG of all the groups were detected by the plate agglutinate test (PAT). At the age of 35 days, all birds were weighed and necropsied, lesions were recorded and the challenging pathogens were isolated. The results showed that the positive rates of SP and SG isolation in groups A1, A2 and B1, B2 were significantly lower (P < 0.05) than those of groups C1 and C2, respectively, while groups A1 and A2 were slightly lower (P > 0.05) than those of groups B1 and B2. The average body weight (BW) of groups A1 and A2 were significantly higher (P < 0.05) than those of groups B1, B2 and C1, C2, respectively, but there was no significant difference (P > 0.05) with that of group D. The r-value between PAT positive and the recovery rates of Salmonella was 0.99, which means they are highly positively correlated. The results of this study demonstrated that the prevention dose (200μL/L) and the treatment dose (400 μL/L) of OEO supplemented in the drinking water could all effectively decrease infections of SP and SG and that the effect of the prevention was greater than that of the treatment and finally that the prevention could also significantly reduce the BW decline of birds challenged with SP and SG.

Effects of Dietary Oregano Essential Oil on Cecal Microorganisms and Muscle Fatty Acids of Luhua Chickens.

This experiment was conducted to investigate the effects of oregano essential oil on the cecal microorganisms and muscle fatty acids of Luhua chickens. One hundred and twenty 49-day-old healthy dewormed Luhua chickens were randomly divided into four groups with three replicates per group and ten chickens per replicate. The corn-quinoa and soybean meal diets were supplemented with 0 (Q8 group), 50 (QO50 group), 100 (QO100 group) and 150 mg·kg-1 (QO150 group) of oregano essential oil, respectively, and the experiment lasted for 75 days. The composition of intestinal flora was detected by Illumina sequencing of the 16S rRNA V4 region, and the composition and content of fatty acids in the muscles were analyzed by gas chromatography. The results showed that dietary oregano essential oil can effectively increase the contents of elaidic acid (C18:ln9t), polyunsaturated fatty acids (PUFAs) and n-3 polyunsaturated fatty acids (n-3 PUFAs) in breast muscle tissues. However, the fatty acid composition and PUFA content in leg muscle tissues were not significantly improved. According to a 16S rRNA high-throughput sequencing analysis, dietary oregano essential oil supplementation with a certain concentration can change the cecal microbial community composition of broilers. At the phylum level, Elusimicrobia in the QO150 group was significantly lower than that in Q8 group (p &lt; 0.05). At the genus level, Phascolarctobacterium, Parasutterella and Bilophila in the experimental groups (QO50, QO100 and QO150) were significantly lower than those in the Q8 group (p &lt; 0.05). An enrichment analysis of the microbial function found that the amino acid metabolism, energy metabolism, metabolism, signal transduction and genetic information processing were mainly enriched in the experimental groups, which promoted the digestion and absorption of nutrients and enhanced intestinal barrier functioning. An analysis of the association between fatty acids and microbes found that the abundance of microbiota was significantly correlated with partially saturated fatty acids (SFAs) and unsaturated fatty acids (UFAs) (p &lt; 0.05). In conclusion, the dietary addition of oregano essential oil can effectively improve cecal microbial community composition, promote the digestion and absorption of nutrients, and enhance intestinal barrier functioning. It can significantly improve the content of some fatty acids, and there was a certain correlation between caecum microorganisms and fatty acid deposition in muscles.

Chemical, Microbiological, and Sensory Analysis Benefits Leading to Shelf-Life Extension of Minced Beef Meat Using Essential Oil of Oregano Contained in Xanthan Gum and Guar Gum Edible Coating

In the present study, the effect of oregano essential oil, which is contained in xanthan gum and guar gum edible coating, was investigated in regard to its ability to assist with the preservation and the extension of the shelf life of minced beef meat when stored at 4 °C. Minced beef meat samples were coated with a mixture of xanthan gum and guar gum containing oregano essential oil at various levels (1–3%). The coated samples were compared with the control sample (uncoated) for bacteriological (i.e., total viable count, coliforms, and Enterobacteriaceae), physicochemical (pH), and sensorial properties (color and odor) on specific storage days (0, 3, 6, 9, and 12). There was greater microbial growth noted in the uncoated minced beef meat in comparison to the coated ones. Odor, color, and overall acceptability were significantly improved in the coated samples (p &lt; 0.05). The chemical, bacteriological, and sensory analyses that were performed, evidenced the benefits that edible coating with oregano essential oil may have on the shelf life and quality of minced beef meat.

Synergistic effect of oregano essential oil fumigation combined with infrared heating on the inactivation of Aspergillus flavus

This study was aimed to evaluate the fungicidal effects of oregano essential oil (OEO) fumigation combined with intermediate-wave infrared (IWIR) heating on Aspergillus flavus (A. flavus) in peanuts, and investigate the synergistic mechanism of the combined treatment (OEO-IWIR). Vitro experiments results indicated that OEO fumigation completely inhibited the A. flavus mycelium growth and aflatoxin production at a dose of 135 mg/L for 6 h. Meanwhile, the sterilization efficacy was assessed by inoculating peanuts with 6 log10 CFU/g A. flavus spores. OEO-IWIR exhibited synergistic effects and reached the 5-log reduction requirement by OEO fumigation at 135 mg/L for 6 h combined with IWIR heating at 65 °C for 1 h. Next, cultivability and spore viability tests of A. flavus were assayed. IWIR heating caused culturable sublethal spores, while the OEO-IWIR exhibited complete inactivation. Finally, the mechanism study confirmed that OEO-IWIR caused a higher degree of cell membrane permeabilization (from 17.0% to 65.6%), more significant alteration of cellular ultrastructure, and higher inhibition of ATPase activity than single treatments.

Sublethal effects of oregano essential oil and its major compound carvacrol on biological parameters of Aedes albopictus (Diptera: Culicidae)

Mosquito management programs rely basically on the use of conventional synthetic larvicides. However, frequent applications and misuse of some synthetic insecticides have led to problems related to mosquito resistance development, harmful effects on human health and unacceptable environmental effects on non-target organisms. Recently, a growing number of phytochemicals has been tested as more eco-friendly larvicides against various mosquito species, exerting high efficacy with multiple modes of action. In the laboratory, we investigated for the first time the sublethal effects of oregano oil and its major compound carvacrol, against Aedes albopictus (Asian tiger mosquito), a mosquito of great medical importance. We determined the effects of short term (24h) exposure of 3rd- 4th larvae to LC50 concentrations on survival and development of survived larvae until adulthood, as well as on fecundity, fertility, longevity and wing length of emerged adults. Only half of 24h survived larvae from oregano oil and carvacrol treatment finally reached adulthood. Abnormal shapes of dead larvae and pupae, and failed adult emergence were also observed, indicating a potential growth inhibitory activity of the tested materials. No particular effects from exposure to larvicidal LC50 concentrations were recorded on life cycle parameters of successfully emerged adults. These findings suggest the tested oregano oil and carvacrol as sufficiently effective larvicides against Ae. albopictus at lower than the acutely toxic concentrations, promoting a more eco-friendly and less costly profile for these biopesticides.