Resumo

Ticks play the main role, in veterinary terms, in transmitting important pathogens. Rhipicephalus sanguineusis a widespread tick known for its ability to thrive in indoor domestic environments and could be the main reservoir host for many TBDs, which infest dogs living in urban areas. In this study, the acaricidal and larvicidal potential of Rosmarinus officinalis essential oil was evaluated against R. sanguineus. The aerial part of this plant was extracted by hydrodistillation and thenanalyzed by gas chromatography coupled with mass spectrometry (GC/MS). The yield obtained from this oil was 0.38%, its major chemical compounds were found to be Camphor (43.52%), Eucalyptol (13.66%), and Camphene (13.2%). The adult immersion test (AIT) using four concentrations (1µl/ml,2µl/ml,10µl/ml, 30µl/ml) revealed that this oil presented oviposition reduction percentages of 5.75%, 20.68%, 33.27%, and 46.84%, hatching reductions percentages of 5%, 15%, 35%, and 60%, and efficacy extract percentages of 10.46%, 32.58%, 56.63%, and 78.74%, respectively. Further, the larval immersion test (LIT) using five concentrations (0.5µl/ml,1µl/ml, 2µl/ml, 3µl/ml, and 5µl/ml) revealed considerable larvicidal activities with LC50 and LC90 values of 2.286 µl/ml and 5.380 µl/ml, respectively. These results are encouraging and open interesting and promising horizons for its application as a bio-acaricide.

Os carrapatos desempenham o papel principal, em termos veterinários, na transmissão de patógenos importantes. O Rhipicephalus sanguineus é um carrapato muito difundido, conhecido por sua capacidade de se desenvolver em ambientes domésticos e pode ser o principal hospedeiro reservatório de muitas DTAs que infestam cães que vivem em áreas urbanas. Neste estudo, o potencial acaricida e larvicida do óleo essencial de Rosmarinus officinalis foi avaliado contra o R. sanguineus. A parte aérea dessa planta foi extraída por hidrodestilação e depois analisada por cromatografia gasosa acoplada à espectrometria de massa (GC/MS).O rendimento obtido desse óleo foi de 0,38%, e seus principais compostos químicos foram a cânfora (43,52%), o eucaliptol (13,66%) e o canfeno (13,2%). O teste de imersão de adultos (AIT)usando quatro concentrações (1µl/ml, 2µl/ml, 10µl/ml, 30µl/ml) revelou que esse óleo apresentou porcentagens de redução de oviposição de 5,75%, 20,68%, 33,27% e 46,84%, porcentagens de redução de eclosão de 5%, 15%, 35% e 60% e porcentagens de eficácia do extrato de 10. 46%, 32,58%, 56,63% e 78,74%, respectivamente. Além disso, o teste de imersão de larvas (LIT) usando cinco concentrações (0,5 µl/ml, 1 µl/ml, 2 µl/ml, 3 µl/ml e 5 µl/ml) revelou atividades larvicidas consideráveis com valores de LC50 e LC90 de 2,286 µl/ml e 5,380 µl/ml, respectivamente. Esses resultados são encorajadores e abrem horizontes interessantes e promissores para sua aplicação como bioacaricida.

Resumo

The anatomical, physiological, and environmental changes of plants can alter the production of essential oil. The present study aims to characterize the profit and chemical constituents of Lavandula dentata L and Rosmarinus officinalis L. essential oils (EO), grown under conditions of stress by solar, water and soil radiation. A completely randomized design (CRD) was used in triplicate. The biomass analysis showed that in both plants, the best results were obtained when it was subjected to lighting, shading and 100% fertilization, but there was the lowest profit of EO. The portion that had the lowest biomass, showed the highest profit of EO. In the EO of Lavandula dentata L there were as major compounds: nerol, linalol and Myrcene, respectively, as the product with the lowest profit, eucalyptol stood out, followed by camphor and fenchone. The EO of Rosmarinus officinalis L with the lowest profit showed alpha-pinene as the major constituent, followed by camphor, 1.8 cineol, alpha-Terpinolene and linalol, and the EO with the highest profit was caryophyllene. The constituents of the EO showed different results when comparing the products obtained from the highest and lowest profit, both qualitatively and quantitatively, which shows that plants under different stress conditions affect the production of these secondary compounds, which may indicate differences in pharmacological actions.(AU)

Resumo

This study evaluated the stability of anaerobic digestion and biogas production from the manure of laying hens fed diets containing different mineral sources and rosemary oil concentrations. Manure was obtained from 288 semi-heavy laying hens, 30 weeks old, and collected for 112 days. A completely randomized design was used in a 2×3 factorial scheme with repeated measures, considering two mineral sources (inorganic and organic) and three concentrations of rosemary oil (0, 100, and 200 mg kg-1). Twelve continuous bench digesters (7.5 kg) were operated with a hydraulic retention time of 30 days and daily loads of 5% total solids, for 90 days. A weekly analysis of influents and effluents was performed by measuring the values of total solids (TS), volatile solids (VS), pH, ammonia nitrogen (ammonia N), intermediary alkalinity (IA), partial alkalinity (PA), and the relationship IA:PA; biweekly analysis of total nitrogen (N) and total phosphorus (P) concentrations; and daily measurement of biogas production data to calculate the biogas production potential of the manure. Manure from laying hens fed with organic minerals has greater potential for biogas production and greater TS and VS reduction than manure from hens supplemented with inorganic minerals. Laying hen diets containing up to 200 mg kg-1 of rosemary oil do not present the risk of anaerobic digestion failure.

O objetivo deste estudo foi avaliar a estabilidade no processo de digestão anaeróbia e a produção de biogás dos dejetos de poedeiras alimentadas com dietas contendo diferentes fontes de minerais e níveis de óleo de alecrim. Os dejetos foram provenientes de 288 poedeiras semipesadas, com 30 semanas de idade, colhidos por 112 dias. Utilizou-se o delineamento inteiramente casualizado com esquema fatorial 2x3, com medidas repetidas no tempo, sendo as dietas com duas fontes minerais (inorgânica e orgânica) e três níveis de óleo de alecrim (0, 100 e 200 mg kg-1). Foram utilizados 12 biodigestores contínuos (7,5 kg), operados com tempo de retenção hidráulica de 30 dias, com cargas diárias com 5% de sólidos totais, por 90 dias. Foram realizadas análises semanais do afluente e efluente mensurando-se os valores de sólidos totais (ST), sólidos voláteis (SV), pH, nitrogênio amoniacal (N amoniacal), alcalinidade parcial (AP), alcalinidade intermediária (AI) e a relação AP:AI; quinzenalmente análises das concentrações de nitrogênio total (N) e de fósforo total (P) e diariamente mensuradas as produções de biogás para calcular o potencial de produção de biogás do dejeto. Dejetos de poedeiras alimentadas com minerais orgânicos apresentam maior potencial de produção de biogás, maiores reduções de ST e SV em relação àquelas alimentadas com minerais inorgânicos. A adição de óleo de alecrim na dieta de poedeiras não oferece riscos de falência para o processo de digestão anaeróbia.

Resumo

This study investigated the effect of adding Origanum syriacum L. essential oil and Rosmarinus officinalis L. extract incorporated with 5 % of Aloe barbadensis miller gel on the quality and storage stability of cooked chicken meat. The experiment included five treatments: 1) Control (No additives); 2) 600 ppm of Rosemary Extract (RE); 3) 500 ppm of Oregano essential oil (OE); 4) Combination of 600 RE and 500 ppm OE (CM); and 5) 200 ppm Sodium nitrite (E-250). Lipid and protein oxidation, sensory panel assessment, and other related parameters were evaluated at different storage times. No significant differences (p>0.05) were found among treatments regarding both ultimate pH and cooking loss %. All additives showed significant (p<0.05) effect at decreasing both TBARS and total carbonyl values. However, the combination of RE and OE showed the highest significant (p<0.05) preservative effect compared to the other treatments. Moreover, the CM treatment showed the highest antioxidant effect, decreasing total aldehydes (TA) formation. The sensory panel also showed that the CM treatment was the most effective additive at improving meat shelf life regarding the selected sensorial attributes. The OE effect was higher than the RE during storage time, and comparable to the E-250 regarding TBARS, DNPH, TA values, and current sensory attributes. The combination OE and RE incorporated with Aloe carrier gel was a successful replacement that could be used in the meat industry. In addition, the gel was a promising natural carrier for both OE and RE during storage.(AU)

Resumo

The present work was showed to assess the effect of administration of rosemary extract on etoposide-induced toxicity, injury and proliferation in male rats were investigated. Forty male albino rats were arranged into four equal groups. 1st group, control; 2nd group, etoposide; 3rd group, co-treated rosemary & etoposide; 4th group, rosemary alone. In comparison to the control group, etoposide administration resulted in a significant increase in serum ALT, AST, ALP, total bilirubin, total protein, and gamma GT. In contrast; a significant decrease in albumin level in etoposide group as compared to G1. G3 revealed a significant decrease in AST, ALT, ALP, total protein and total bilirubin levels and a significant rise in albumin level when compared with G2. Serum levels of urea, creatinine, potassium ions, and chloride ions significantly increased; while sodium ions were significantly decreased in G2 when compared with G1. Also, there was an increase of MDA level for etoposide treated group with corresponding control rats. However, there was a remarkable significant decrease in SOD, GPX and CAT levels in G2 as compared to G1. There was a significant increase in serum hydrogen peroxide (H2O2) and Nitric oxide (NO) levels in group treated with etoposide when compared to control group. It was noticeable that administrated by rosemary alone either with etoposide had not any effect on the levels of H2O2 and Nitric oxide. Serum level of T3 and T4 was significantly increased in etoposide-administered rats in comparison with G1. The administration of rosemary, either alone or with etoposide, increased the serum levels of T3 and T4 significantly when compared to control rats. The gene expression analysis showed significant downregulation of hepatic SOD and GPx in (G2) when compared with (G1). The treatment with rosemary extract produced significant upregulation of the antioxidant enzymes mRNA SOD and GPx. MDA gene was increased in (G2) when contrasted with (G1). Treatment of the etoposide- induced rats with rosemary extract delivered significant decrease in MDA gene expression when compared with etoposide group. Rats treated with etoposide showed significant decline in hepatic Nrf2 protein expression, when compared with G1. While, supplementation of Etoposide- administered rats with the rosemary produced a significant elevation in hepatic Nrf2 protein levels. Additionally, the liver histological structure displayed noticeable degeneration and cellular infiltration in liver cells. It is possible to infer that rosemary has a potential role and that it should be researched as a natural component for etoposide-induced toxicity protection.

O presente trabalho foi apresentado para avaliar o efeito da administração de extrato de alecrim na toxicidade, lesão e proliferação induzidas por etoposídeos em ratos machos. Quarenta ratos albinos machos foram organizados em quatro grupos iguais: 1º grupo, controle; 2º grupo, etoposídeo; 3º grupo, alecrim e etoposídeo cotratados; 4º grupo, alecrim sozinho. Em comparação com o grupo controle, a administração de etoposídeo resultou em aumento significativo da ALT, AST, ALP, bilirrubina total, proteína total e gama GT séricas. Em contraste, houve diminuição significativa do nível de albumina no grupo etoposídeo em relação ao G1. O G3 revelou diminuição significativa dos níveis de AST, ALT, ALP, proteína total e bilirrubina total e aumento significativo do nível de albumina quando comparado ao G2. Os níveis séricos de ureia, creatinina, íons potássio e íons cloreto aumentaram significativamente, enquanto os íons sódio diminuíram significativamente no G2 quando comparado ao G1. Além disso, houve um aumento do nível de MDA para o grupo tratado com etoposídeo com os ratos controle correspondentes. No entanto, houve uma notável diminuição nos níveis de SOD, GPX e CAT no G2 em relação ao G1. Houve aumento significativo dos níveis séricos de peróxido de hidrogênio (H2O2) e óxido nítrico (NO) no grupo tratado com etoposídeo quando comparado ao grupo controle. Foi perceptível que a administração de alecrim isoladamente ou com etoposídeo não teve efeito sobre os níveis de H2O2 e NO. O nível sérico de T3 e T4 foi significativamente aumentado em ratos administrados com etoposídeo em comparação com o G1. A administração de alecrim, isoladamente ou com etoposídeo, aumentou significativamente os níveis séricos de T3 e T4 quando comparada aos ratos controle. A análise da expressão gênica mostrou desregulação significante da SOD e GPx hepática em G2 quando comparado com o G1. O tratamento com extrato de alecrim produziu aumento significativo das enzimas antioxidantes mRNA SOD e GPx. O gene MDA estava aumentado em G2 quando contrastado com o G1. O tratamento dos ratos induzidos por etoposídeo com extrato de alecrim proporcionou diminuição significativa na expressão do gene MDA quando comparado ao grupo etoposídeo. Ratos tratados com etoposídeo apresentaram declínio significativo na expressão da proteína Nrf2 hepática quando comparados ao G1. Enquanto isso, a suplementação de ratos administrados com etoposídeo e alecrim produziu uma elevação significativa nos níveis de proteína hepática Nrf2. Além disso, a estrutura histológica do fígado apresentou degeneração perceptível e infiltração celular nas células hepáticas. É possível inferir que o alecrim tem um papel potencial e que deve ser pesquisado como um componente natural para proteção da toxicidade induzida por etoposídeos.

Resumo

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)

Resumo

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)

Resumo

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)

Resumo

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)

Resumo

The aim of this work was to evaluate the effect of the essential oils of Syzygium aromaticum, Cymbopogon citratus, Eucalyptus citriodora and Rosmarinus officinalis on the mycelial development of the fungus Colletotrichum sp. in fragments of Feijoa sellowiana fruits. The essential oils were incorporated in the PDA (Potato-Dextrose-Agar) medium in the concentrations of 250, 500 and 1000 ppm, 0 ppm (PDA only) (negative control), and fungicide fluazinam 1% (positive control). The area under the mycelial growth curve (AUMGC) and percent inhibition of mycelial growth (PIMG) were calculated. In the second evaluation, fruits fragments bordering the disease symptom were immersed in essential oils aqueous solution of S. aromaticum, C. citratus, and E. citriodora, at the concentration of 5000 ppm, 0 ppm (water only - negative control) and fluazinam 1% (positive control). The immersion times in the treatments were: 2, 4, 8, 12 and 24 hours, with subsequent incubation in Agar-Agar medium at 25°C. This evaluation was performed daily for 15 days, observing the moment of fungal germination through the emission of the mycelium. It was verified from the obtained results that all treatments reduced the fungal growth, and the essential oils of C. citratus and S. aromaticum totally inhibited its growth from the dose 500 and 1000 ppm, respectively. Regarding the test on fruit fragments, the essential oil of S. aromaticum at the immersion times of 12 and 24 hours was effective in inhibiting the fungus until the 15th day of evaluation.

Resumo

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.

Resumo

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)

Resumo

The use of natural products which have the least harmful effects on the environment has recently been taken as a novel approach against fish diseases. References on in vitro studies have demonstrated antibacterial activity of essential oils (EOs) against certain fish pathogens. The aim of this study was to evaluate the antibacterial effect of some plant essential oils against fish pathogenic bacteria in vitro conditions. Seven plant EOs: lavender (Lavandula angustifolia), clove (Eugenia caryophyllus), peppermint (Mentha piperitae), basil (Ocimum sanctum), rosemary (Rosmarinus officinalis), cinnamon (Cinnamomum zeylanicum) and black cumin (Nigella sativa) were used to identify their antibacterial properties against Yersinia ruckeri, Aeromonas hydrophila, Vibrio anguillarum, Vibrio alginolyticus, Lactococcus garvieae and Vagococcus salmoninarum at five concentrations using disc diffusion method. Especially the EOs of clove, cinnamon and rosemary showed the strongest antibacterial activities than other oils against the three most susceptible bacterial strains (Y. ruckeri, A. hydrophila and V. salmoninarum). Besides, the EOs of clove, rosemary, cinnamon and black cumin showed similar inhibition zones with OTC against A. hydrophila. The minimum inhibitory concentrations of the used EOs found between 500 and 62.5 µl mL-1. As a result, three of the EOs used in this study were...

A utilização de produtos naturais com menos efeitos nocivos para o ambiente foi recentemente considerada uma nova abordagem contra as doenças dos peixes. Referências em estudos in vitro demonstraram atividade antibacteriana de óleos essenciais (OE) contra certos patógenos de peixes. O objetivo deste estudo foi avaliar o efeito antibacteriano de alguns óleos essenciais de plantas contra bactérias patogênicas de peixes em condições in vitro. Sete EOs de plantas: alfazema (Lavandula angustifolia), cravo (Eugenia caryophyllus), hortelã-pimenta (Mentha piperitae), manjericão (Ocimum sanctum), alecrim (Rosmarinus officinalis), canela (Cinnamomum zeylanicum) e cominho preto (Nigella sativa) foram usados para identificar suas propriedades antibacterianas contra Yersinia ruckeri, Aeromonas hydrophila, Vibrio anguillarum, Vibrio alginolyticus, Lactococcus garvieae e Vagococcus salmoninarum em cinco concentrações usando o método de difusão em disco. Especialmente os OEs de cravo, canela e alecrim mostraram as atividades antibacterianas mais fortes do que outros óleos contra as três cepas bacterianas mais suscetíveis (Y. ruckeri, A. hydrophila e V. salmoninarum). Além disso, os OEs de cravo, alecrim, canela e cominho preto mostraram zonas de inibição semelhantes com OTC contra A. hydrophila. As concentrações inibitórias mínimas dos OE usados encontradas entre 500 e 62.5 µl mL-1...

Resumo

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.

Resumo

Abstract 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.

Resumo 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.

Resumo

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.

Resumo

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.

Resumo

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.

Resumo

A carne por ter condições favoráveis para multiplicação de microrganismos patogênicos e deteriorantes, gera a necessidade que seus manipuladores tenham o treinamento e conscientização sobre as boas práticas de fabricação e condições higiênico sanitárias, já que pode interferir na qualidade do alimento, sendo um grande problema para a saúde pública. Esses microrganismos por vezes são de difícil remoção pois podem ter a capacidade de formar biofilme causando prejuízos a indústria e também para saúde pública. O uso de agentes sanitizantes convencionais é de grande importância, porém vem aumentando a procura de compostos naturais, devido a mudança nas atitudes dos consumidores em relação ao uso de agentes sintéticos e ou impacto ao meio ambiente, mas por resistência aos antimicrobianos e sanitizantes comerciais. O objetivo deste estudo foi caracterizar o perfil de sensibilidade de Staphylococcus spp isolados de utensílios de um abatedouro bovino frente a antimicrobianos convencionais e avaliar atividade antibacteriana e antibiofilme do óleo essencial de alecrim (Rosmarinus officinalis L.). Foram coletados suabes de superfícies e utensílios durante o processo de abate de um frigorifico de pequeno porte de uma cidade no noroeste do estado do Paraná. A partir dessa coleta, foi feito o isolamento de Staphylococcus spp em ágar manitol, em seguida feito a coloração de gram, provas de catalase e coagulase para diferenciação de Staphylococcus coagulase positiva e Staphylococcus coagulase negativa. Foi realizado o teste de susceptibilidade aos antimicrobianos; amicacina (30µg), amoxicilina (10µg), amoxicilina + ácido clavulânico (20/10µg), cefoxitina (30µg), ceftiofur (30µg), clindamicina (2µg), cloranfenicol (30µg), doxiciclina (30µg), eritromicina (15 µg), meropenem (10 µg), norfloxacina (10 µg), oxacilina (1 µg), rifampicina (5 µg), reação em cadeia pela polimerase (PCR) para identificação de Staphylococcus aureus e pesquisa do gene mecA. O estudo para produção de biofilme foi feito pelo método de aderência em tubo de borossilicato e pela aderência em placa de poliestireno. Posteriormente foi investigada a atividade antibacterina do óleo essencial R. officinales e sua capacidade de inibição de biofilme nesses mesmos isolados. Das amostras coletadas, 22 foram identificados como Staphylococcus coagulase negativa e cinco como Staphylococcus coagulase positiva. Todos os Staphylococcus spp. apresentaram resistencia a antibióticos sendo a clindamicina (33,33%) e rifampicina (37%) os que apresentaram o maior índice de resistência. Nenhuma das amostras de Staphylococcus coagulase positiva foi confirmada como Staphylococcus aureus por PCR e nenhuma foi positiva para presença de gene de resistência mecA. Dentre os isolados, 48% teve seu crescimento inibido pelo óleo essencial de R. officinalis na concentração de 16.000µg/mL. Desses isolados nove foram positivos para produção de biofilme e este também foi inibido pelo óleo essencial, por outro lado, o sanitizante comercial cessou a produção de biofilme na maior concentração, 6%, somente em quatro amostras. Dessa forma, foi observado resistência a antibióticos, principalmente a clindamicina e rifampicina em todos os isolados em Staphylococcus spp. oriundos de superfícies e utensílios do abate. Contudo essa resistência foi mais concentrada em dois antibióticos. Por outro lado, o óleo essencial de R. officinalis mostrou-se efetivo na inibição bacteriana e do biofilme. Sendo assim esse óleo essencial pode ser uma alternativa para o desenvolvimento de produtos sanitizantes usados no setor alimentício.

Because meat has favorable conditions for the multiplication of pathogenic and deteriorating microorganisms, it generates the need for its handlers to have training and awareness about good manufacturing practices and hygienic sanitary conditions, since it can interfere with the quality of the food, being a major problem for public health. These microorganisms are sometimes difficult to remove as they may have the ability to form biofilms causing damage to industry and also to public health. The use of conventional sanitizing agents is of great importance, but the demand for natural compounds has been increasing, due to the change in consumer attitudes towards the use of synthetic agents and or impact on the environment, but due to resistance to antimicrobials and commercial sanitizers. The aim of this study was to characterize the sensitivity profile of Staphylococcus spp isolated from utensils of a bovine slaughterhouse against conventional antimicrobials and to evaluate the antibacterial and antibiofilm activity of rosemary essential oil (Rosmarinus officinalis L.). Swabs were collected from surfaces and utensils during the slaughtering process of a small refrigerator in a city in the northwest of the state of Paraná. From this collection, Staphylococcus spp was isolated on mannitol agar, followed by Gram staining, catalase and coagulase tests to differentiate between coagulase-positive Staphylococcus and coagulase-negative Staphylococcus. The antimicrobial susceptibility test was performed; amikacin (30µg), amoxicillin (10µg), amoxicillin + clavulanic acid (20/10µg), cefoxitin (30µg), ceftiofur (30µg), clindamycin (2µg), chloramphenicol (30µg), doxycycline (30µg), erythromycin (15µg) , meropenem (10 µg), norfloxacin (10 µg), oxacillin (1 µg), rifampicin (5 µg), polymerase chain reaction (PCR) for identification of Staphylococcus aureus and research of the mecA gene. The study for biofilm production was carried out by the method of adhesion in borosilicate tube and by adhesion in polystyrene plate. Subsequently, the antibacterial activity of R. officinales essential oil and its ability to inhibit biofilm in these same isolates were investigated. Of the samples collected, 22 were identified as coagulase-negative Staphylococcus and five as coagulase-positive Staphylococcus. All Staphylococcus spp. showed resistance to antibiotics and clindamycin (33.33%) and rifampicin (37%) showed the highest resistance rate. None of the coagulase-positive Staphylococcus samples were confirmed as Staphylococcus aureus by PCR and none were positive for the presence of the mecA resistance gene. Among the isolates, 48% had their growth inhibited by the essential oil of R. officinalis at a concentration of 16,000µg/mL. Of these isolates, nine were positive for biofilm production and this was also inhibited by the essential oil, on the other hand, the commercial sanitizer stopped producing biofilm in the highest concentration, 6%, in only four samples. Thus, resistance to antibiotics, especially clindamycin and rifampicin, was observed in all isolates of Staphylococcus spp. from slaughter surfaces and utensils. However, this resistance was more concentrated in two antibiotics. On the other hand, the essential oil of R. officinalis proved to be effective in inhibiting bacterial and biofilm. Therefore, this essential oil can be an alternative for the development of sanitizing products used in the food sector.

Resumo

xx

xxxx