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essential oil/atrofia
Linkki tallennetaan leikepöydälle
Sivu 1 alkaen 115 tuloksia
The use of powder and essential oil of Cymbopogon citratus against mould deterioration and aflatoxin contamination of "egusi" melon seeds.
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Experiments were carried out to determine the potential of using the powder and essential oil from dried ground leaves of Cymbopogon citratus (lemon grass) to control storage deterioration and aflatoxin contamination of melon seeds. Four mould species: Aspergillus flavus, A. niger, A. tamarii and
Nanoencapsulated Monarda citriodora Cerv. ex Lag. essential oil as potential antifungal and antiaflatoxigenic agent against deterioration of stored functional foods
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In vitro antifungal activity of the essential oil from Monarda citriodora (MCEO) with possible mode of action was evaluated against A. flavus (AF-LHP-SH1) and 15 other storage molds for controlling postharvest deterioration of stored functional food samples. The chemical profiling of
The effect of diets supplemented with thyme essential oils and rosemary extract on the deterioration of farmed gilthead seabream (Sparus aurata) during storage on ice.
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The effect on quality were assessed for gilthead seabream fed five different diets: control (basal diet); BHT (basal diet with 200mgkg-1 of butylated hydroxytoluene); rosemary (basal diet with 600mgkg-1 of rosemary extract -Rosmarinus officinalis); carvacrol (basal diet with 500mgkg-1 of essential
Estrogenicity of essential oils is not required to relieve symptoms of urogenital atrophy in breast cancer survivors.
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UNASSIGNED
Urogenital atrophy (UA) is a common treatment-limiting side effect of endocrine therapies. Topical estrogen is effective but systemic absorption may counter aromatase inhibitor efficacy. Numerous complementary approaches are marketed for use in UA without rigorous testing of their
Investigation of sunlight-induced deterioration of aroma of pummelo (Citrus maxima) essential oil.
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Deterioration of aromas of pummelo essential oil (EO) induced by sunlight was compared to those induced by heat and oxygen exposure using the techniques of sensory evaluation and GC-MS analysis. The sunlight-exposed EO was found to possess an oily off-flavor odor, which was significantly different
Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout.
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Recently, great attention has been directed towards the use of essential oils from aromatic plants as antimicrobials and antioxidant in food matrix. Fish is well known to be a high perishable food. Indeed, fish muscle is susceptible to suffer protein and lipid oxidation during frozen storage, which
Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products.
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OBJECTIVE
To investigate the volatile fractions of 16 essential oils for activity against the more common fungi causing spoilage of bakery products, Eurotium amstelodami, E. herbariorum, E. repens, E. rubrum, Aspergillus flavus, A. niger and Penicillium corylophilum.
RESULTS
The study applied 50
Evaluation of some essential oils for their toxicity against fungi causing deterioration of stored food commodities.
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During screening of essential oils for their antifungal activities against Aspergillus flavus, the essential oil of Cymbopogon citratus was found to exhibit fungitoxicity. The MIC of the oil was found to be 1,000 ppm, at which it showed its fungistatic nature, wide fungitoxic spectrum, nonphytotoxic
Study on the combined effects of essential oils on microbiological quality of Fior di Latte cheese.
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The effectiveness of three natural compounds in slowing down the deterioration of microbial quality of Fior di latte cheese is addressed. In particular, the control of the growth of spoilage microorganisms and the determination of the Microbiological Stability Limit (MAL) were the main goals. A
Chemical, microbiological, and sensory parameters during the refrigerated storage of silver catfish (Rhamdia quelen) exposed in vivo to the essential oil of Lippia alba.
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This study evaluated whether the essential oil of Lippia alba (EO) used as a sedative for fish transport would increase the stability of silver catfish during ice storage. Fish were transported (6 h) with water alone (control), 30 or 40 µL/L of EO in water. After transport, fish were slaughtered and
Bio-preservative effect of the essential oil of the endemic Mentha piperita used alone and in combination with BacTN635 in stored minced beef meat.
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The major compounds in Mentha piperita essential oil (EOMP) were menthol (33.59%) and iso-menthone (33%). The biopreservative effect of EOMP used alone at 0.25 or 0.5% and in combination with the semi-purified bacteriocin BacTN635 at 500 or 1000AU/g, on minced beef meat was evaluated by
Preservation of aquatic food using edible films and coatings containing essential oils: a review
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Edible films and coatings have recently received growing attention in the food packaging sector due to their protective ability from the external environment and biodegradability characteristic. Generally, any layer of biomaterial incorporated into food to prolong its shelf-life and that can be
Use of oil-in-water emulsions to control fungal deterioration of strawberry jams.
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This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were
The nephrotoxicity for mice of deisopropylngaione, a minor furanoid component of toxic myoporaceous essential oils.
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Deisopropylngaione (DIN) is one of a family of hepatotoxic furanosesquiterpenoid essential oils which is found in small amounts (5%) in the leaves of some specimens of the Australian plant Myoporum deserti. DIN differs from other furanoid myoporaceous essential oils in that it also causes lesions in
Essential Oil from Sweet Potato Vines, a Potential New Natural Preservative, and an Antioxidant on Sweet Potato Tubers: Assessment of the Activity and the Constitution.
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Pathogenic fungi and oxidation are the major factors that cause the deterioration of sweet potatoes and also cause the loss of quality that makes consumption unsafe. In the present study, the in vitro results demonstrate that the essential oil from sweet potato vines exhibits significantly enhanced
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