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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.

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Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage.

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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.

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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.

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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)

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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)

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Este estudo avaliou o uso de óleos essenciais (OE) de alecrim (Lippia sidoides) (OELS), capim-limão (Cymbopogon flexuosus) (OECF) e zinziba (Lippia javanica) (OELJ) para sedação e anestesia de acará-bandeira (Pterophyllum scalare). Uma concentração de 10 µL L-1 de todos os OE causou sedação. A concentração ideal para anestesia de OOLS foi de 100 µL L-1, enquanto para OECF foi de 500 µL L-1. OELJ não alcançou tempos ideais de anestesia mesmo com 500 µL L-1. Todos os OE testados foram efetivos, sem causar mortalidade por até 72h após os experimentos. Em conclusão, os OE deste estudo podem ser usados para sedação dos peixes em uma concentração de 10 µL L-1, e, para anestesia dos peixes, é recomendado OELS (100 µL L-1), uma vez que ele foi mais efetivo que os demais OE.

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The presence of pathogenic bacteria in food is considered as a primary cause of food-borne illness and food quality deterioration worldwide. The present study aimed to determine the effectiveness of five essential oils (EOs) against multidrug-resistant foodborne pathogens. In the current study Gram-negative bacteria (Escherichia, Enterobacter, Citrobacter, Proteus, Pseudomonas, and Klebsiella) and the Gram-positive bacteria Staphylococcus were isolated from raw milk and biochemically characterized. The anti-bacterial effect of different antibiotics and EOs (thyme, oregano, lemongrass, mint, and rosemary) was determined using the standard disc diffusion method. The antibiogram study revealed that Gram-negative bacteria were highly resistant to penicillin while Staphylococcus was resistant to streptomycin, amoxicillin, and lincomycin. Moderate resistance was observed to doxycycline, amikacin, enrofloxacin, kanamycin and cefixime. Isolates were found less resistant to gentamycin, chloramphenicol, and ciprofloxacin. EOs showed a broad range of antimicrobial activity against all bacteria except P. aeruginosa. Of these, thyme was more effective against most of the multi-drug resistant bacterial strains and formed the largest zone of inhibition (26 mm) against Escherichia followed by oregano oil (18 mm) against Staphylococcus (p<0.05). Klebsiella spp and Citrobacter spp showed resistance to mint and lemongrass oil respectively. The EOs such as lemongrass, mint and rosemary were less active against all the bacteria. The findings of the recent study suggest the use of EOs as natural antibacterial agents for food preservation.

A presença de bactérias patogênicas em alimentos é considerada a principal causa de doenças transmitidas por alimentos e deterioração da qualidade dos alimentos em todo o mundo. O presente estudo teve como objetivo determinar a eficácia de cinco óleos essenciais (OEs) contra patógenos de origem alimentar multirresistentes. No presente estudo, bactérias Gram-negativas (Escherichia, Enterobacter, Citrobacter, Proteus, Pseudomonas e Klebsiella) e as bactérias Gram-positivas Staphylococcus foram isoladas do leite cru e caracterizadas bioquimicamente. O efeito antibacteriano de diferentes antibióticos e OEs (tomilho, orégano, capim-limão, hortelã e alecrim) foi determinado usando o método padrão de difusão em disco. O estudo do antibiograma revelou que as bactérias Gram-negativas eram altamente resistentes à penicilina, enquanto o Staphylococcus era resistente à estreptomicina, amoxicilina e lincomicina. Foi observada resistência moderada à doxiciclina, amicacina, enrofloxacina, canamicina e cefixima. Os isolados foram encontrados menos resistentes à gentamicina, cloranfenicol e ciprofloxacina. Os OEs mostraram uma ampla gama de atividade antimicrobiana contra todas as bactérias, exceto P. aeruginosa. Destes, o tomilho foi mais eficaz contra a maioria das cepas bacterianas multirresistentes e formou a maior zona de inibição (26 mm) contra Escherichia seguido de óleo de orégano (18 mm) contra Staphylococcus (p<0,05). Klebsiella spp e Citrobacter spp apresentaram resistência ao óleo de menta e capim-limão, respectivamente. Os OEs como capim-limão, hortelã e alecrim foram menos ativos contra todas as bactérias. Os resultados do estudo recente sugerem o uso de OEs como agentes antibacterianos naturais para conservação de alimentos.

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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)

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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)

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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)

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Aedes aegypti control is achieved with chemical insecticides that can promote insecticide resistance. In the search for new forms of control, the use of botanical products is currently growing and many tests with oils have already been performed. The plant diversity of Araripe National Forest enables the study of several species against this vector. To evaluate the larvicidal effect of essential oils from plants of this forest, we used field rosemary, copaiba, bay leaf, cashew and pequi. The work was divided into three stages: all oils with the same dosage; the best oil at dosages of 0, 5, 10, 20, 50 and 75 µg/mL; and the best dosage at temperatures of 15, 20, 25, 30 and 35 °C. The oils of field rosemary, copaiba, bay leaf, cashew and pequi were good insecticides when used at dosages above 5 µg/mL. The bay leaf oil showed high larvicidal activity at all dosages tested, showing the highest efficiency at 75 µg/mL. Temperatures of 15 and 35 °C increased the susceptibility of the insect to the effect of the bay leaf oil. The essential oils of field rosemary, copaiba, bay leaf, cashew and pequi, from Araripe National Forest, applied at a dosage of 5µg/mL, showed insecticidal action, although with low efficiency.

O controle do Aedes aegypti é feito com inseticidas químicos que promovem resistência a estes compostos. Buscando novas formas de controle, o uso de produtos botânicos atualmente é crescente e muitos testes com óleos já foram realizados. A diversidade vegetal da Floresta Nacional do Araripe possibilita o estudo de diversas espécies contra este vetor. Para avaliar o efeito larvicida dos óleos essenciais de plantas dessa floresta, foram utilizados alecrim do campo, copaíba, louro, cajuí e pequi. O trabalho foi dividido em três etapas: todos os óleos com a mesma dosagem; o melhor óleo nas dosagens de 0, 5, 10, 20, 50 e 75 µg/mL; e a melhor dosagem nas temperaturas de 15, 20, 25, 30 e 35 °C. Os óleos de alecrim do campo, copaíba, louro, cajuí e pequi são bons inseticidas quando utilizados em dosagens acima de 5 µg/mL. O óleo de louro apresenta alta atividade larvicida em todas as dosagens testadas, apresentando a maior eficiência a 75 µg/mL. Temperaturas de 15 e 35 °C aumentam a suscetibilidade do inseto ao efeito do óleo de louro. Os óleos essenciais do alecrim do campo, copaíba, folha de louro, cajuí e pequi apresentam ação inseticida.

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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)

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Purpose: To evaluate the effects of rosemary leaf essential oil-based ointments on the healing of rat skin lesions. Methods: Sixty adult male rats, with dorsal excisional skin wounds made surgically under anesthesia, were divided into three groups (n = 20): Sham group (untreated wounds); control group (CG, wounds treated with vehicle); and essential oil (EO) treated group (wounds treated with essential oil-based ointments), administered topically once daily. Skin wounds were evaluated at 4, 7, 14, and 21 days after EO or vehicle treatments. Lesions were analyzed macroscopically for the contraction degree. Formalin-fixed paraffin-embedded sections of skin wounds were used for histopathological evaluation. Results: Macroscopic evaluation showed wounds edges with thin crust without firmness and yellowish color, along with an improvement in wound contraction in EO group when compared to the other groups. A reduced inflammatory reaction, along with newly formed small diameter capillaries and more organized and elongated collagen fibers, were more frequently observed in EO group than in the other groups. Moreover, blood vessel number and collagen fibers density were significantly higher in EO group. Conclusions: Skin lesion treatment with rosemary leaf essential oil-based ointments accelerates the initial stages of healing, reduces inflammation, and increases angiogenesis, collagen fibers density, and wound contraction in rats.

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The objective of this study was to evaluate in vitro rumen fermentation and methane production under the influence of two sources of phytochemicals: essential oils (EOs) and aqueous extracts (AEs). Treatments were set up in a completely randomized block design, with 4×2+1 factorial arrangement of four species, S (garlic, G; cinnamon, C; rosemary, R; eucalyptus; EU) × two types of presentation, P (essential oil, EO; aqueous extract, AE) and a basal diet, BD (50% concentrate, 20% alfalfa and 30% corn silage). Rumen fermentation was evaluated using the in vitro gas production technique. All experimental units were incubated with 500 mg of BD for 72 hours. Treatments were added at a single dose of 900 mg/L of rumen inoculum. Gas pressure was recorded at 0, 2, 4, 6, 8, 10, 14, 18, 24, 30, 36, 42, 48, 60 and 72 h postincubation. There was an interaction effect (P × S) between plant extract presentation (P) and plant species (S) for all variables. Treatments GEO, CEO, REO decreased volatile fatty acids (mmol/200 mg), microbial mass production (mg/g), CH4 production (mL/g), in vitro dry matter digestibility (P < 0.05), and total gas production at 24 and 72 h post-incubation (P < 0.05; mL/g DM, mL/g OM). No differences (P > 0.05) were observed between AEs and BD. In conclusion, the use of EOs negatively affected rumen fermentation parameters and the production of CH4. Garlic and cinnamon EOs effectively reduced methane emissions; however, they also reduced in vitro dry matter digestibility.

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O objetivo do trabalho foi avaliar a atividade antimicrobiana in vitro de diferentes óleos essenciais e suas combinações contra linhagens patogênicas de Salmonella typhimurium ATCC 13311 e Staphylococcus aureus ATCC 13565. Foram testados ao todo 41 óleos essenciais e as combinações em pares dos óleos de alecrim-pimenta (Lippia sidoides Cham.), capim-limão (Cymbopogon citratus Stapf.), tomilho (Thymus vulgaris L.), orégano (Origanum vulgare L.) e canela (Cinnamomum cassia (L.) D.Don. para observar efeitos adicionais ou não na inibição dos microrganismos. Os resultados mostraram que as melhores atividades antimicrobianas para os dois microrganismos foram obtidas utilizando os óleos de Thymus vulgaris L. (tomilho), Origanum vulgare L. (orégano) e Lippia sidoides Cham. (alecrim-pimenta). As combinações de cada par dos óleos de alecrim-pimenta, capim-limão, tomilho, orégano e canela não apresentaram uma melhora adicional no efeito para os patógenos estudados quando comparados com os seus óleos testados isoladamente. As composições químicas dos óleos essenciais mais ativos foram obtidas por meio de análises por cromatografia gasosa acoplada à espectrometria de massas (CG-EM), sendo que os compostos majoritários do óleo de orégano foram carvacrol (69,1%) e p-cimeno (18,8%), do óleo essencial de tomilho foram timol (45,5%) e p-cimeno (35,6%) e do alecrim-pimenta foram o timol (77,2%) e p-cimeno (14,2%). Análises quantitativas de p-cimeno, carvacrol e timol nos três óleos foram realizadas e comparadas com as composições químicas mostrando resultados proporcionalmente coerentes, exceto para p-cimeno, que foi quantificado com menores porcentagens por esse método. A aplicabilidade dos óleos selecionados, ou das substâncias presentes isoladas seria diretamente nos alimentos, com a finalidade de inibir ou controlar o crescimento desses patógenos, contribuindo assim para a segurança dos alimentos. (AU)

The aim of this study was to evaluate the in vitro antimicrobial activity of several essential oils and their combination against pathogenic strains of Salmonella typhimurium ATCC 13311 and Staphylococcus aureus ATCC 13565. A total of 41 essential oils and the combinations in pairs of the oils of rosemary pepper (Lippia sidoides Cham.), lemongrass (Cymbopogon citratus Stapf.), thyme (Thymus vulgaris L.), origanum (Origanum vulgare L.) and cinnamon (Cinnamomum cassia (L.) D.Don) were tested to observe additional effects or not in the inhibition of microorganisms. The results showed that the best antimicrobial activities for the two microorganisms were obtained using the oils of Thymus vulgaris L. (thyme), Origanum vulgare L. (origanum) and Lippia sidoides Cham. (rosemary pepper). The combinations of each pair of rosemary pepper, lemongrass, thyme, origanum and cinnamon oils did not show any further improvement in the effect for the studied pathogens when compared to their oils tested alone. The compositions of the most active essential oils were obtained by gas chromatography coupled to mass spectrometry (GC-MS). The major compounds in origanum oil were carvacrol (69.1%) and p-cymene (18.8%), thyme essential oil were thymol (45.5%) and p-cymene (35.6%) and rosemary pepper were thymol (77.2%) and p-cymene (14.2%). Quantitative analyses of p-cymene, carvacrol and thymol confirmed the presence in thyme, oregano and pepper rosemary oils and were compared with the chemical composition showing similar results, except for p-cymene, which was quantified with lower percentages in these oils. One of the possible applications of the results of this work is the use of essential oils, or the isolated substances, directly in foods, with the purpose of inhibiting or controlling the growth of these pathogens, thus contributing to the food safety.Keywords: Bioassay. GC-MS. Inhibition. Carvacrol. Thymol. p-cymene(AU)

Resumo

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

Objetivou-se com essa pesquisa avaliar o uso de antioxidantes sobre a estabilidade oxidativa de óleo de vísceras de aves utilizado na indústria pet food. Foram utilizados cinco antioxidantes comerciais sintéticos e dois naturais: Controle (CON); CON + (BHT+BHA+ETO95); CON + (BHT+BHA); CON + (BHA+PG+AC); CON + (BHT+BHA+ETO70); CON + BHA; CON + (ASC+ alecrim); CON + (ASC+ tocoferois)). A inclusão dos antioxidantes foi de 0,5% para os sintéticos e de 0,625% para os naturais. A determinação da estabilidade oxidativa foi feita em 3 temperaturas (90 ºC, 110 ºC e 130 ºC). Para a determinação do perfil de ácidos graxos, foi considerada a amostra original do óleo de vísceras como controle negativo. A determinação dos ácidos graxos foi baseada na preparação dos ésteres metílicos por reação de transesterificação com metanol em meio alcalino, seguida da análise por cromatografia gasosa. A identificação dos diferentes tipos de ácidos graxos foi obtida comparando os tempos de retenção dos padrões do éster metílico de ácidos graxos com os tempos de retenção dos picos observados. Foi realizada uma análise de dados composicionais. Foi possível observar que, sem utilização de um antioxidante, o tempo de indução é menor, repercutindo em uma menor estabilidade oxidativa do óleo de vísceras, com consequente perda de sua qualidade, devido a um menor tempo gasto para se oxidar. Os antioxidantes utilizados em CON + (BHT+BHA+ETO95), CON + (BHA+PG+AC) e CON + BHA, preservaram mais os ácidos graxos essenciais (linolênico e linoleico). Os antioxidantes naturais tiveram maior oxidação, com maiores proporções de ácidos graxos saturados e as piores relações ω6: ω3. Conclui-se que os antioxidantes sintéticos utilizados em CON + (BHT+BHA+ETO95), CON + (BHA+PG+AC) e CON + BHA proporcionaram maior proteção contra a oxidação e preservaram mais os ácidos graxos essenciais. Os antioxidantes naturais, no presente estudo, não apresentaram proteção satisfatória.

Resumo

The study was developed in the Sheep Production Laboratory of the Department of Animal Science, College of Agricultural and Veterinary Sciences, São Paulo State University, Jaboticabal, SP, Brazil. Thirtytwo non-castrated Ile de France lambs weighing 20.0 ± 0.2 kg received 4 diets with a roughage: concentrate ratio of 40: 60. The experimental treatments consisted of D1: corn silage + concentrate; D2: corn silage + concentrate + 30 mg rosemary extract kg body weight1; D3: corn silage + concentrate + 30 mg green tea extract kg body weight-1; and D4: corn silage + concentrate + 30 mg oregano extract kg body weight-1, up to 35.0 ± 0.2 kg body weight. The objectives were to evaluate rib eye area, cholesterol content, lipid oxidation, qualitative parameters, as well as perform sensory analysis, centesimal composition, and fatty acid profile of the meat. The experimental design was completely randomized with four treatments and eight replicates. The treatments were compared by Tukey's test through the SAS software (Statistical Analysis System Institute [SAS], 2003). Inclusion of phytogenic additives into the diets did not affect the qualitative parameters cholesterol content, lipid oxidation, and centesimal composition (except for protein content, which was lower in D2, 22.57%, compared to D1, 25.62%), as well as meat fatty acid profile (except for C18: 1n7 cis-vaccenic). The use of phytogenic additives provided suitable qualitative parameters. Moreover, despite the well-known positive effect of antioxidants in the diet, phytogenic additive inclusion was ineffective in reducing lipid oxidation in lamb meat. However, further studies with different inclusion percentages should be carried out to find out how to increase shelf life without harming lamb qualitative parameters, especially regarding the sensory analysis.(AU)

O trabalho foi realizado no Laboratório de Produção Ovina, pertencente ao Departamento de Zootecnia da FCAV, Unesp, Câmpus de Jaboticabal, SP. Trinta e dois cordeiros Ile de France, machos não castrados, com 20,0 ± 0,2 kg receberam 4 dietas, com relação volumoso:concentrado 40:60, sendo os tratamentos constituídos por D1: silagem de milho + concentrado, D2: silagem de milho + concentrado + 30 mg de extrato de alecrim kg peso corporal-1, D3: silagem de milho + concentrado + 30 mg de extrato de chá verde kg de peso corporal-1 e D4: silagem de milho + concentrado + 30 mg de extrato de orégano kg de peso corporal-1, até atingirem 35,0 ± 0,2 kg de peso corporal. Os objetivos foram avaliar a área de olho de lombo, o teor de colesterol, a oxidação lipídica, os parâmetros qualitativos, bem como a análise sensorial, a composição centesimal e o perfil de ácidos graxos da carne. O delineamento experimental foi o inteiramente casualizado, com quatro tratamentos e oito repetições, sendo as comparações entre as médias dos tratamentos feitas pelo teste Tukey a 5 %, e as análises de variância conforme procedimentos do SAS Software (Statistical Analysis System Institute [SAS], 2003). A inclusão de aditivos fitogênicos na dieta de cordeiros não afetou os parâmetros qualitativos da carne, o teor de colesterol, a oxidação lipídica e a composição centesimal (com exceção do teor de proteína que foi menor na D2, 22,57%, em relação à D1, de 25,62%) e o perfil de ácidos graxos (com exceção do C18:1n7 cis-vacênico). O uso dos aditivos fitogênicos na dieta dos cordeiros propiciou adequadas características qualitativas da carne ovina, e apesar do conhecido efeito positivo do uso de antioxidantes na dieta de cordeiros, a inclusão dos aditivos fitogênicos não foi eficaz em reduzir a oxidação lipídica da carne, entretanto, novos estudos com diferentes porcentagens de inclusão devem ser conduzidos para averiguar como aumentar a vida de prateleira da carne sem prejudicar as características qualitativas da carne, principalmente em relação à análise sensorial.(AU)

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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)