Activity of rosemary (Rosmarinus officinalis - Family: Lamiaceae) essential oil compared to peracetic acid in Listeria monocytogenes biofilms

The objective of this study was to evaluate the activity of Rosmarinus officinalis essential oil (EO) compared to peracetic acid (PA) regarding formation and elimination of Listeria monocytogenes biofilms on polystyrene surface. The minimum inhibitory concentration (MIC) was determined according to standard protocol. Isolates were inoculated according to MIC standards polystyrene plate wells, which were then incubated at 37°C/96 hours for evaluation of biofilm formation. Regarding the evaluation of biofilm elimination, the biofilms were treated under MIC for 10 minutes. The MIC obtained were 2.0 and 3.0 mg mL-1 for EO and 0,015% for PA. Therefore, the results showed a reduction in the formation of biofilm with the presence of EO and PA, EO being more efficient (p < 0.05). Both compounds had a good capacity of eliminating biofilms, however the EO reduced the biofilm formation when compared to PA, highlighting its potential as an antibacterial agent and antibiofilm.(AU)

Effect of Dietary Supplementation with Rosemary Complex Powder on the Growth Performance of Native Chickens

This study investigated the effects of dietary supplementation with rosemary complex powder on the growth performance of native chickens. In total, 180 one day-old native chicks were assigned to one of three dietary groups (60 birds each). The control group (Group A) received the basal diet. In addition to the basal diet, the two experimental diets (Groups B and C) were supplemented with 0.2% and 0.4% rosemary complex powder, which contained rosemary leaves, sweet basil, pineapple sage and sweet lavender. Over 19 weeks, feed intake was recorded to determine the average daily gain and feed conversion ratio. In weeks 10 and 15, blood samples were taken for serum antibody titer analysis. At the end of the experiment, serum immunoglobulin A (IgA) and serum immunoglobulin G (IgG) concentrations were examined. No differences were observed among the groups in terms of the starting weight, weight in week 19, average daily feed intake, average daily gain, or average feed conversion ratio. The addition of rosemary complex powder improved total weight gain by 1.52%. Serum IgA and serum IgG concentrations were significantly lower in the experimental groups in comparison to the control group (p<0.05). Villus height, villus width, crypt depth, and villus height/crypt depth ratio were significantly higher in group B than in group A (p<0.05). In summary, rosemary complex powder improved the intestinal absorption capacity of chickens and significantly reduced their immunoglobulin concentrations.(AU)

A blend of thyme and rosemary powders with poultry by-product meal can be used as a natural antioxidant in broilers

A total of 500, 14-d old male Ross 308 broilers were allocated into five treatments (4 replicates each) including: a negative (NC) and positive control diet (PC) which supplemented without and with 7% poultry by-product meal (PBPM), respectively and three levels of additive supplementation of thyme and rosemary powders in the basal diets: 0.750% rosemary powder (PCR); 0.375% thyme powder + 0.375% rosemary powder (PCRT), and 0.750% thyme powder (PCT) rosemary powder. The PCRT diet improved (p<0.05) average daily gain and feed conversion ratio by 5.62 and 10.37% compared to PC, respectively. The serum concentration of lipids (triglycerides, cholesterol, high-density lipoprotein, and low-density lipoprotein) was decreased while the ilealvillus heightand ratio of villus height to crypt depth as well as ileal microbiota population were improved(p<0.05) in response to inclusion PCRT diet compared to PC diet. The blood serum concentration of malondialdehyde was statistically decreased (p<0.05) by supplementation of PCRT in broiler diets. Our results suggested that supplementation of a blend of thyme and rosemary powders at the level of 0.375% of each into broiler diet during d 14-42 has merit to be used as a natural antioxidant in diets formulated by PBPM.(AU)

Evaluation of the cytotoxic and mutagenic potential of Rosmarinus officinalis L. essential oil through the Allium cepa Leach bioassay

The species Rosmarinus officinalisL. (rosemary) is an herb from the Lamiaceae family, widely used in cooking as a food preservative, seasoning or condiment. It also stands out for its therapeutic properties, mainly presenting antioxidant, antibacterial and antitumor activity. The aim of this study was to evaluate the cytotoxic and mutagenic activity of R. officinalis L. essential oil through the Allium cepabioassay. This test constitutes an excellent plant model routinely used due to its sensitivity, low cost and good correlation with test systems in mammals. The defined concentrations for carrying out the test were 750, 243, 81 and 27 µg mL-1. Five bulbs were used, 4 roots of each, measuring approximately 2 cm, and they were analyzed on two slides. All assays were performed at least in triplicate and compared to the negative control. The statistical test of analysis of variance (ANOVA with a fixed factor) was used, followed by Tukey's multiple comparisons test, for p< 0.05. For this purpose, the GraphPad Prism program (version 6.0) was used. The results showed a cytotoxic and mutagenic effect for all concentrations used of the essential oil of R. officinalisL. However, it is important to conduct further research using other genotoxicological tests with different endpoints and at different concentrations, in order to clarify the interaction of the essential oil of the species R. officinalisL. with the genetic material of the cell and its possible mechanism of action.(AU)

Use of natural antioxidants in sous vide tilapia fillet / Uso de antioxidantes naturais no processo sous vide de filé de tilápia (Oreochromis niloticus)

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 –control, without antioxidant; Treatment 2 –oregano extract; Treatment 3 -rosemary extract and Treatment 4 -basil extract) with six replicates. Analyzes of centesimal composition, microbiological composition and lipid oxidation through Thiobarbituric acid reactive substances (TBARS) were performed. There was a significant difference in moisture content, being higher for treatments with extracts, whereas the control treatment presented higher protein content. The fillets were within microbiological standards recommended by legislation. The values obtained from Malondialdehyde(MDA)/kg demonstrate the efficiency of natural antioxidants added. The use of plant extracts as natural antioxidants in sous vide has been shown to be an alternative to minimize oxidative rancidity of tilapia fillets, increasing shelf life. Thus, it is possible to use rosemary, oregano and basil extracts in the tilapia sous vide process.

O objetivo deste estudo, foi avaliar o uso de antioxidantes naturais em filés de tilápia submetidos ao processo de Sous vide. Foram elaborados quatro tratamentos com a utilização de diferentes antioxidantes naturais no processo sous vide (Tratamento 1 –controle –sem antioxidante; Tratamento 2 -extrato de orégano; Tratamento 3 -extrato de alecrim e Tratamento 4 -extrato de manjericão), com seis repetições. Foram realizadas análise de composição centesimal, microbiológica e oxidação lipídica através das substâncias reativas ao ácido tiobarbitúrico (TBARS). Houve diferença significativa para o teor de umidade, sendo maior para os tratamentos com os extratos, enquanto no tratamento controle, os filés apresentaram maior teor de proteína. Os filés estavam dentro do padrão microbiológico recomendado pela legislação. Os valores obtidos de malonaldeído (MDA)/kg demonstram eficiência da utilização dos antioxidantes naturais. A utilização de extratos vegetais como antioxidantes naturais no processo Sous vide, mostrou ser uma alternativa para minimizar a rancidez oxidativa dos filés de tilápia, aumentando a vida de prateleira. Assim, é possível utilizar os extratos de alecrim, orégano e manjericão no processo sous vide de filé de tilápia.

Use of natural antioxidants in sous vide tilapia fillet / Uso de antioxidantes naturais no processo sous vide de filé de tilápia (Oreochromis niloticus)

The objective of this study was to evaluate the use of natural antioxidants in tilapia fillets submitted to sous vide process. Four treatments were carried out using different natural antioxidants (Treatment 1 –control, without antioxidant; Treatment 2 –oregano extract; Treatment 3 -rosemary extract and Treatment 4 -basil extract) with six replicates. Analyzes of centesimal composition, microbiological composition and lipid oxidation through Thiobarbituric acid reactive substances (TBARS) were performed. There was a significant difference in moisture content, being higher for treatments with extracts, whereas the control treatment presented higher protein content. The fillets were within microbiological standards recommended by legislation. The values obtained from Malondialdehyde(MDA)/kg demonstrate the efficiency of natural antioxidants added. The use of plant extracts as natural antioxidants in sous vide has been shown to be an alternative to minimize oxidative rancidity of tilapia fillets, increasing shelf life. Thus, it is possible to use rosemary, oregano and basil extracts in the tilapia sous vide process.(AU)

O objetivo deste estudo, foi avaliar o uso de antioxidantes naturais em filés de tilápia submetidos ao processo de Sous vide. Foram elaborados quatro tratamentos com a utilização de diferentes antioxidantes naturais no processo sous vide (Tratamento 1 –controle –sem antioxidante; Tratamento 2 -extrato de orégano; Tratamento 3 -extrato de alecrim e Tratamento 4 -extrato de manjericão), com seis repetições. Foram realizadas análise de composição centesimal, microbiológica e oxidação lipídica através das substâncias reativas ao ácido tiobarbitúrico (TBARS). Houve diferença significativa para o teor de umidade, sendo maior para os tratamentos com os extratos, enquanto no tratamento controle, os filés apresentaram maior teor de proteína. Os filés estavam dentro do padrão microbiológico recomendado pela legislação. Os valores obtidos de malonaldeído (MDA)/kg demonstram eficiência da utilização dos antioxidantes naturais. A utilização de extratos vegetais como antioxidantes naturais no processo Sous vide, mostrou ser uma alternativa para minimizar a rancidez oxidativa dos filés de tilápia, aumentando a vida de prateleira. Assim, é possível utilizar os extratos de alecrim, orégano e manjericão no processo sous vide de filé de tilápia.(AU)

Quality enhancement of frozen Nile tilapia fillets using rosemary and thyme oil / [Melhoria da qualidade de filetes de tilápia do Nilo congelados com óleo de alecrim e tomilho]

The food industry and the frozen fish sector in particular have benefitted greatly from advancements in food processing technologies. This study investigated the effect of adding natural antioxidants such as rosemary and thyme oil to frozen fillets of Nile tilapia (Oreochromis niloticus) in order to preserve their quality for consumers. Fillets were treated with rosemary and thyme at two concentrations (1% and 1.5%) and then were stored at 4°C. Samples were analyzed over 4 days for bacteriological (aerobic plate count, psychotropic count, and coliform count), chemical (determination of pH, thiobarbituric acid reactive substances-TBARS, and total volatile base nitrogen-TVB-N), and sensory quality examination (color, texture, and odor). Significant differences (P<0.05) were observed among different groups in terms of aerobic plate count, psychotropic count, and coliform count during the storage. Moreover, pH, TVB-N, and TBARS mean values in the treated groups were lower than those in the untreated group. The best sensory quality was obtained at the highest concentrations (1.5%) of thyme and rosemary oil.(AU)

A indústria de alimentos e o setor de peixes congelados, em particular, se beneficiaram dos avanços nas tecnologias de processamento de alimentos. Este estudo investigou o efeito da adição de antioxidantes naturais, como óleo de alecrim e tomilho, a filetes congelados de tilápia do Nilo (Oreochromis niloticus), a fim de preservar sua qualidade para os consumidores. Os filés foram tratados com alecrim e tomilho em duas concentrações (1% e 1,5%) e, em seguida, foram armazenados a 4°C. As amostras foram analisadas durante 4 dias para análises bacteriológicas (contagem de placas aeróbicas, psicotrópicas e coliformes), químicas (determinação do pH, substâncias reativas ao ácido tiobarbitúrico-TBARS e nitrogênio base volátil total-TVB-N) e exame da qualidade sensorial (cor, textura e odor). Diferenças significativas (P<0,05) foram observadas entre os diferentes grupos na contagem aeróbia de placas, contagem psicotrópica e contagem de coliformes durante o armazenamento. Além disso, os valores médios de pH, TVB-N e TBARS nos grupos tratados foram inferiores aos do grupo não tratado. A melhor qualidade sensorial foi obtida nas maiores concentrações (1,5%) de tomilho e óleo de alecrim.(AU)

The effect of rosmarinic acid on deformities occurring in brain tissue by craniectomy method: histopathological evaluation of IBA-1 and GFAP expressions

Purpose To investigate the role of Rosmarinic acid (RA) in the prevention of traumatic brain injury and the immunohistochemical analysis of IBA-1 and GFAP expressions. Methods Healthy male rats were randomly divided into 3 groups consisting of 10 rats. Groups were as follows; control group, traumatic brain injury (TBI) group, and TBI+RA group. After traumatic brain injury, blood samples were taken from the animals and analyzed with various biochemical markers. And then IBA-1 and GFAP expressions were evaluated immunohistochemically. Results Significant results were obtained in all biochemical parameters between groups. Immunohistochemical sections showed IBA-1 not only in microglia and macrophage activity but also in degenerative neurons in blood vessel endothelial cells. However, GFAP reaction and post-traumatic rosmarinic acid administration showed positive expression in astrocytes with regular structure around the blood vessel. Conclusion Rosmarinic acid in blood vessel endothelial cells showed that preserving the integrity of astrocytic structure in the blood brain barrier may be an important antioxidant.(AU)

Investigation of the role of rosmarinic acid treatment in regulating inflammation, cell damage, and angiogenesis in rat ovarian torsion and detorsion models

Purpose To investigate the protective effect of rosmarinic acid (RA) in ovarian ischemia/reperfusion injury using biochemical, histopathological, and immunohistochemical methods. Methods Wistar female rats (n = 32) were randomly divided into four groups: control, ischemia, ischemia-reperfusion, and ischemia-reperfusion with RA. Rosmarinic acid was given at a dose of 50 mg/kg by oral gavage three hours after reperfusion. Malondialdehyde (MDA) levels and glutathione peroxidase (GSH-Px) activities were determined in the ovary tissue homogenates for each rat. Results In the ischemia-reperfusion with RA group, the epithelial cells are regularly regulated at the periphery, and the degenerative changes in preantral and antral follicle cells are reduced. Follicle cells and cells in the corpus luteum showed a decrease in vascular endothelial growth factor (VEGF) expression, while VEGF demonstrated a positive reaction in vascular endothelial cells and stromal cells. The TNF-alfa expression due to the decreased degenerative effect and inflammation was positive in the macrophage cells. The expression of caspase-3 as an apoptosis change was negative in antral follicle cells and granular cells around the antral follicle. Conclusion Different doses of RA may be useful in preventing ischemic damage after vascularization, inflammation, and apoptotic development after ischemia/reperfusion.(AU)

Ovicidal and larvicidal potential of Rosmarinus officinalis to control gastrointestinal nematodes of sheep / Potencial ovicida e larvicida de Rosmarinus officinalis para controle de nematódeos gastrintestinais de ovinos

Gastrointestinal Nematode Infection (GIN) are the main constraint to the production of small ruminants. Studies of medicinal plants have been an important alternative in the effort to control these parasites. Therefore, the purpose of this study was to evaluate the in vitro ovicidal and larvicidal activity of essential oil of Rosmarinus officinalis. The oil was extracted, analyzed by gas chromatography and tested on GIN eggs and larvae in six concentrations, 227.5mg/mL, 113.7mg/mL, 56.8mg/mL, 28.4mg/mL, 14.2mg/mL and 7.1mg/mL. To determine the ovicidal activity, GIN eggs were recovered from sheep feces and incubated for 48h with different concentrations of the oil. For the evaluation of larval migration, third-stage larvae (L3) were obtained by fecal culture, and associated with the essential oil for 24h at the same concentrations, after which they were left for another 24 hours on microsieves, followed by the count of migrating and non-migrating larvae. The assays of R. officinalis oil showed a significant (p 0.05) 97.4% to 100% inhibition of egg hatching and a significant (p 0.05) 20% to 74% inhibition of larval migration. The main constituent revealed by gas chromatography was Eucalyptol. The results indicate that R. officinalis essential oil has ovicidal and larvicidal activity on sheep GINs.(AU)

As infecções por nematódeos gastrintestinais (ING) constituem a maior limitação à produção de pequenos ruminantes. Na busca do controle desses parasitos, estudos com plantas medicinais têm sido uma importante alternativa. Visto isto, o estudo desenvolvido teve como objetivo avaliar a ação ovicida e larvicida in vitro do óleo essencial de Rosmarinus officinalis. O óleo foi extraído, analisado por cromatografia gasosa e testado sobre ovos e larvas de ING em seis concentrações, 227,5mg/mL; 113,7mg/mL; 56,8mg/mL; 28,4mg/mL; 14,2mg/mL; 7,1mg/mL. Para determinar a ação ovicida, ovos de ING foram recuperados de fezes de ovinos e incubados por 48h com as diferentes concentrações do óleo. Na avaliação da migração das larvas, as larvas de terceiro estágio (L3) foram obtidas por coprocultura, e associadas ao óleo essencial por 24h nas mesmas concentrações, permanecendo por mais 24h em microtamises, seguindo-se a contagem de larvas que migraram e que não migraram. Os testes in vitro com o óleo de R. officinalis mostraram o nível de significância (p 0.05) 97,4% a 100% na inibição da eclodibilidade e 20% a 74% na inibição da migração das larvas. Na análise por cromatografia gasosa o constituinte majoritário foi o eucaliptol. Os resultados apresentados mostram que o óleo essencial de R. officinalis possui ação ovicida e larvicida sobre ING de ovinos.(AU)

Avaliação microbiológica de filés de surubim (Pseudoplatystoma spp) submetidos à defumação com alecrim / Microbiological evaluation of fillets of surubim (Pseudoplatystoma spp) submitted to defumation with rosemary

O objetivo foi avaliar a microbiota dos filés de surubim (Pseudoplatystoma spp.) submetidos à defumação com alecrim. Foram coletados fragmentos dos filés para cada etapa de avaliação (in natura, salmoura e defumação em 2, 4, e 6 horas). Da salga para a defumação houve uma redução, no qual, os microrganismos aeróbios mesófilos diminuíram de 1,4x105UFC/g para 1,8x104 UFC/g nos filés sem alecrim e 1,4x104 UFC/g nos filés com alecrim e na contagem de microrganismos aeróbios psicrotróficos foi observada redução de 1,9x105UFC/g para 7,8x104 UFC/g nos filés sem alecrim e 2,6x104 UFC/g nos filés com alecrim. Portanto, os filés adicionados de alecrim apresentaram queda constante e mais brusca na contagem bacteriana e resultou em uma boa redução da carga bacteriana.(AU)

Avaliação microbiológica de filés de surubim (Pseudoplatystoma spp) submetidos à defumação com alecrim / Microbiological evaluation of fillets of surubim (Pseudoplatystoma spp) submitted to defumation with rosemary

O objetivo foi avaliar a microbiota dos filés de surubim (Pseudoplatystoma spp.) submetidos à defumação com alecrim. Foram coletados fragmentos dos filés para cada etapa de avaliação (in natura, salmoura e defumação em 2, 4, e 6 horas). Da salga para a defumação houve uma redução, no qual, os microrganismos aeróbios mesófilos diminuíram de 1,4x105UFC/g para 1,8x104 UFC/g nos filés sem alecrim e 1,4x104 UFC/g nos filés com alecrim e na contagem de microrganismos aeróbios psicrotróficos foi observada redução de 1,9x105UFC/g para 7,8x104 UFC/g nos filés sem alecrim e 2,6x104 UFC/g nos filés com alecrim. Portanto, os filés adicionados de alecrim apresentaram queda constante e mais brusca na contagem bacteriana e resultou em uma boa redução da carga bacteriana.

Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid / Armazenamento resfriado de carne de porco pulverizada com extrato de alecrim e ácido ascórbico

There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.(AU)

Existe uma crescente demanda dos consumidores para evitar o uso de aditivos sintéticos como muitos antioxidantes atualmente adicionados aos alimentos. O objetivo deste estudo foi determinar o efeito da pulverização de ácido ascórbico, extrato de alecrim e uma combinação de ambos na carne de porco durante o armazenamento resfriado. A carne de porco com antioxidantes pulverizados na superfície foi embalada sob vácuo e armazenada (4ºC, 45d). pH, cor, oxidação lipídica, contagem de microrganismos aerobios totais, perda por gotejamento e umidade foram avaliados durante o armazenamento. Os resultados sugerem que a aplicação superficial de extrato de alecrim e uma combinação de extrato de alecrim e ácido ascórbico resultaram no atraso efetivo da oxidação lipídica da carne de porco, sem afetar o pH, cor ou teor de água ao longo do armazenamento. Nenhum efeito do extrato de alecrim no crescimento microbiano foi observado.(A)

Refrigerated storage of pork meat sprayed with rosemary extract and ascorbic acid / Armazenamento resfriado de carne de porco pulverizada com extrato de alecrim e ácido ascórbico

There is an increasing consumer demand to avoid the use of synthetic additives like many antioxidants currently added to food. The objective of this study was to determine the effect of spraying ascorbic acid, rosemary extract and a combination of both on pork meat during refrigerated storage. Pork meat with antioxidants sprayed on the surface was packaged under vacuum and stored (4ºC, 45d). pH, color, lipid oxidation, total aerobic count, drip loss and moisture were evaluated during storage. Results suggested that surface application of rosemary extract and a combination of rosemary extract and ascorbic acid resulted in an effective delay of lipid oxidation of pork meat, without affecting pH, colour or water content during storage. No effect of rosemary extract on microbial growth was observed.

Existe uma crescente demanda dos consumidores para evitar o uso de aditivos sintéticos como muitos antioxidantes atualmente adicionados aos alimentos. O objetivo deste estudo foi determinar o efeito da pulverização de ácido ascórbico, extrato de alecrim e uma combinação de ambos na carne de porco durante o armazenamento resfriado. A carne de porco com antioxidantes pulverizados na superfície foi embalada sob vácuo e armazenada (4ºC, 45d). pH, cor, oxidação lipídica, contagem de microrganismos aerobios totais, perda por gotejamento e umidade foram avaliados durante o armazenamento. Os resultados sugerem que a aplicação superficial de extrato de alecrim e uma combinação de extrato de alecrim e ácido ascórbico resultaram no atraso efetivo da oxidação lipídica da carne de porco, sem afetar o pH, cor ou teor de água ao longo do armazenamento. Nenhum efeito do extrato de alecrim no crescimento microbiano foi observado.

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients / Caracterização sensorial e físico-química de salames adicionados de ingredientes de cura à base de vegetais

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality.

RESUMO: O objetivo deste estudo foi avaliar a qualidade sensorial e físico-química de salames coloniais contendo ingredientes de cura à base de vegetais e, portanto, potenciais intensificadores da qualidade dos produtos. Os salames foram produzidos de acordo com três tratamentos: (A) Controle: 0,1% de sal de cura; (B) Alecrim: 0,05% sal de cura + 0,5% extrato de alecrim (EA); e (C) Alecrim + aipo: 0,14% Veg 503 + 0,27% Veg 504 (sal marinho e aipo, nitrato e nitrito, respectivamente) + 0,5% do EA. Não foram observadas diferenças significativas (P>0,05) entre os três tratamentos na matéria seca (MS), proteína bruta (PB), cinzas, extrato etéreo (EE) e energia bruta (EB). A análise sensorial foi realizada por meio do teste de comparação múltipla e preferência entre os três tratamentos. Os salames com ingredientes de cura à base de vegetais adicionados para a cura natural foram sensorialmente equivalentes aos salames contendo níveis convencionais de sais de cura. Os extratos vegetais permitiram o desenvolvimento normal das características sensoriais nos salames e não interferiram no processo de fermentação. Os resultados sugerem que os extratos podem servir como efetivos ingredientes naturais de cura para o processo de maturação e formação de cor, além de prolongar a vida-de-prateleira dos produtos, substituindo os sais de cura comerciais usados em carnes e produtos cárneos. Após 30 dias de maturação, os salames do tratamento controle (níveis convencionais de nitrito e nitrato) e os tratamentos contendo ingredientes de cura à base de vegetais e baixo teor de nitrito e nitrato (EA e EA + aipo) foram equivalentes em qualidade sensorial.

Sensory and physicochemical characteristics of salamis added with vegetable-based curing ingredients / Caracterização sensorial e físico-química de salames adicionados de ingredientes de cura à base de vegetais

ABSTRACT: The aim of this study was to evaluate the sensory and physicochemical quality of colonial salamis added with vegetable-based curing ingredients as potential enhancers of quality products. Salamis were produced according to three treatments: (A) Control: 0.1% curing salt; (B) rosemary: 0.05% curing salt + 0.5% rosemary extract (RE); and (C) RE+celery: 0.14% Veg 503 + 0.27% Veg 504 (sea salt plus celery, nitrate and nitrite supplies, respectively) + 0.5% of RE. No significant differences were observed (P>0.05) among the three treatments for dry matter (DM), crude protein (CP), ash, ether extract (EE) and gross energy (GE). Sensory analysis was performed by applying the preference test and multiple comparison between the three treatments. Salamis added with vegetable-based curing ingredients were sensory equivalent to conventional level of curing salts. Vegetable extracts allowed the development of the sensory features of salami and did not interfere in the fermentation process. Results suggested that the extracts can serve as effective natural curing ingredients for the ripening process and cured meat color as well as adequate shelf-life replacing the commercial curing salts in meat and meat products. After 30 days of ripening, salami from the control treatment (conventional levels of nitrite and nitrate) and the treatments with added vegetable-based curing ingredients and low nitrite and nitrate content (RE and RE + celery) were equivalent in sensory quality.(AU)

RESUMO: O objetivo deste estudo foi avaliar a qualidade sensorial e físico-química de salames coloniais contendo ingredientes de cura à base de vegetais e, portanto, potenciais intensificadores da qualidade dos produtos. Os salames foram produzidos de acordo com três tratamentos: (A) Controle: 0,1% de sal de cura; (B) Alecrim: 0,05% sal de cura + 0,5% extrato de alecrim (EA); e (C) Alecrim + aipo: 0,14% Veg 503 + 0,27% Veg 504 (sal marinho e aipo, nitrato e nitrito, respectivamente) + 0,5% do EA. Não foram observadas diferenças significativas (P>0,05) entre os três tratamentos na matéria seca (MS), proteína bruta (PB), cinzas, extrato etéreo (EE) e energia bruta (EB). A análise sensorial foi realizada por meio do teste de comparação múltipla e preferência entre os três tratamentos. Os salames com ingredientes de cura à base de vegetais adicionados para a cura natural foram sensorialmente equivalentes aos salames contendo níveis convencionais de sais de cura. Os extratos vegetais permitiram o desenvolvimento normal das características sensoriais nos salames e não interferiram no processo de fermentação. Os resultados sugerem que os extratos podem servir como efetivos ingredientes naturais de cura para o processo de maturação e formação de cor, além de prolongar a vida-de-prateleira dos produtos, substituindo os sais de cura comerciais usados em carnes e produtos cárneos. Após 30 dias de maturação, os salames do tratamento controle (níveis convencionais de nitrito e nitrato) e os tratamentos contendo ingredientes de cura à base de vegetais e baixo teor de nitrito e nitrato (EA e EA + aipo) foram equivalentes em qualidade sensorial.(AU)

Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability

Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to completely randomized design in a 2x3x3 factorial arrangement (MS x RO x storage time). In Experiment I, there was an interaction between treatments for EW, HU and ALBp. Dietary OTM inclusion improved the results for all analyzed variables. The addition of 200 mg kg-1 RO reduced MDA and increased HU, YI and RYC. In experiment II, 200 mg kg-1 of RO in the diet improved HU. The internal quality of eggs stored both at CT and under RT is adversely affected by increasing storage periods, but this effect can be minimized by the dietary supplementation of OTM and 200 mg kg-1 rosemary oil. The lipid stability of eggs stored at CT improves with the supplementation of OTM and 200 mg kg-1 rosemary oil, but not of eggs stored under refrigeration.(AU)

Trace Mineral Sources and Rosemary Oil in the Diet of Brown Laying Hens: Egg Quality and Lipid Stability

Two experiments were carried out to evaluate the effects of rosemary oil (RO) and trace mineral sources (MS) on the internal quality and lipid stability of brown layer eggs. The treatments consisted of diets supplemented with two trace mineral sources (inorganic or organic) and three levels (0, 100, or 200 mg kg-1) of rosemary oil (RO), and three egg storage times. Eggs were stored at a controlled temperature (CT; 25.0ºC) in Experiment I and under refrigeration (RT; 5.0ºC) in Experiment II. The following parameters were analyzed on days 0 (fresh), 15 and 30 of storage: malonaldehyde level (MDA), egg weight (EW), Haugh unit (HU), yolk index (YI), albumen and yolk pH, raw yolk color (RYC), and egg weight loss. Data were analyzed according to completely randomized design in a 2x3x3 factorial arrangement (MS x RO x storage time). In Experiment I, there was an interaction between treatments for EW, HU and ALBp. Dietary OTM inclusion improved the results for all analyzed variables. The addition of 200 mg kg-1 RO reduced MDA and increased HU, YI and RYC. In experiment II, 200 mg kg-1 of RO in the diet improved HU. The internal quality of eggs stored both at CT and under RT is adversely affected by increasing storage periods, but this effect can be minimized by the dietary supplementation of OTM and 200 mg kg-1 rosemary oil. The lipid stability of eggs stored at CT improves with the supplementation of OTM and 200 mg kg-1 rosemary oil, but not of eggs stored under refrigeration.

In vitro toxicity and control of Meloidogyne incognita in soybean by rosemary extract / Toxicidade in vitro e controle de Meloidogyne incognita em soja por extrato aquoso de alecrim

The control of nematodes in plants can be challenging, and there is a need for alternative, environmentally conscious methods for their management. The purpose of this study was to evaluate the effect of rosemary extract (Rosmarinus officinalis) on the in vitro toxicity and control of Meloidogyne incognita in CD 206 and CD 215 soybean cultivars. Using an in vitro assay, 500 M. incognita eggs per plate were observed for 15 days after incubation with rosemary extract at concentrations of 1%, 5%, and 10%. Soybean plants were studied under greenhouse conditions, and starting at V3 stage, were sprayed weekly with the same concentration of rosemary extract for 64 days. Three days after the first treatment, each soybean plant was inoculated with 1800 eggs and 400 second-stage juveniles (J2). At the end of this essay, number of eggs and J2 in the roots and soil, number of galls, and the reproduction factor (RF) were evaluated. Our results showed that in the in vitro assay, rosemary extract reduced the number of M. incognita eggs that hatched. Under greenhouse conditions, the CD 206 cultivar showed a 48% reduction in the number of galls, as well as fewer eggs in the soil and a lower RF. Similarly, in the CD 215 cultivar, the number of eggs was reduced and the RF was lower. These results indicate the potential for rosemary extract to control M. incognita in soybean crops.(AU)

Devido à dificuldade de manejo de nematoides e a necessidade de desenvolver métodos alternativos de controle, objetivou-se avaliar a toxicidade in vitro do extrato aquoso de alecrim (Rosmarinus officinalis), assim como sua capacidade de controle de Meloidogyne incognita nos genótipos de soja CD206 e CD215. Em ensaio in vitro, para avaliar a capacidade inibitória de eclosão de juvenis, depositou-se 500 ovos/placa quantificando o número de juvenis eclodidos após 15 dias de incubação com 1%, 5% e 10% do extrato aquoso de alecrim. O ensaio in vivo foi conduzido em casa de vegetação climatizada, usando-se as mesmas concentrações do extrato de alecrim, pulverizado semanalmente sobre as plantas pelo período de 64 dias, iniciando no estádio fenológico V3. Três dias após a primeira pulverização inoculou-se 1800 ovos e 400 juvenis de segundo estágio (J2). O número de ovos e J2 no solo e raiz, o número de galhas e o fator de reprodução foram determinados. Os resultados indicaram que in vitro, o extrato de alecrim reduziu a eclosão de juvenis. Em soja, verificou-se redução de 48% no número de galhas, além da redução no número de ovos no solo e no fator de reprodução para a cultivar CD 206. Para CD 215 houve redução no número de ovos e no fator de reprodução. Assim, o extrato aquoso de alecrim apresenta potencial para manejo de M. incognita em soja.(AU)

Atividade germicida de extratos vegetais de Origanum vulgare e Rosmarinus officinalis frente a fungos do complexo Sporothrix schenckii / Germicidal activity of plant extracts of Origanum vulgare and Rosmarinus officinalis against Sporothrix schenckii complex

Na literatura existem muitos relatos de microrganismos resistentes frente aos produtos comerciais utilizados na desinfecção de ambientes. Deste modo, o objetivo deste trabalho foi avaliar a atividade da tintura, do extrato aquoso (infusão e decocção) e do extrato hidroalcoólico de Origanum vulgare e Rosmarinus officinalis, como meio alternativo a utilização de desinfetantes, através da técnica de exposição direta, frente a fungos do complexo Sporothrix schenckii. Para isso, foram realizados testes com isolados fúngicos de casos clínicos pertencentes a cães e gatos com esporotricose, onde a sensibilidade dos fungos do complexo Sporothrix schenckii frente aos extratos das plantas foi testada através da técnica de exposição direta, tendo sua ação avaliada nos tempos de 5, 10 e 15 minutos de exposição. Como controle positivo, utilizou-se uma solução de água estéril contendo o inóculo e como controle dos desinfetantes utilizados no mercado foram utilizados hipoclorito de sódio 4% e álcool 70°GL. Com o estudo, pode-se demonstrar a sensibilidade por parte dos isolados testados frente a tintura de Origanum vulgare e Rosmarinus officinalis e ao extrato hidroalcoólico de Origanum vulgare em todos os tempos de exposição a que foi submetido, na concentração de 10% do extrato.

The literature shows that is a resistance by the microorganisms against commercial products used for the disinfection of contaminated environments. Due to this, the aim of this study was to evaluate the activity of the tincture, aqueous extract (decoction and infusion) and hydroalcoholic extract of Origanum vulgare and Rosmarinus officinalis, as an alternative to disinfectants, using the technique of direct exposure, against Sporothrix schenckii complex. For this, the direct exposure tests, with fungal isolates from clinical cases pertaining to dogs and cats with sporotrichosis, were used to evaluate the sensitivity of Sporothrix spp. against plants extracts, with the action evaluated in the times of 5, 10 and 15 minutes of exposure . As a positive control, it was used a sterile water solution containing innocuous and disinfectants used to control was sodium hypochlorite alcohol and 70°GL. As a result, it can be shown the sensitivity of the fungal isolates front to tincture of Origanum vulgare and Rosmarinus officinalis and hydroalcoholic extract of Origanum vulgare at all times of exposure, in 10% concentration of the extract.