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6 resultados
Chemical Composition and Acaricidal Activity of the Essential Oils of Some Plant Species of Lamiaceae and Myrtaceae against the Vector of Tropical Bovine Theileriosis: Hyalomma scupense (syn. Hyalomma detritum).
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The present study aimed to investigate the acaricidal properties of six essential oils. They were extracted from some plant species (Lamiaceae and Myrtaceae) using the technique of hydrodistillation with the Clevenger apparatus. The chemical compositions of the essential oils under
Correlation between chemical composition and antibacterial activity of some Lamiaceae species essential oils from Tunisia.
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Essential oils and their compositions as spatial repellents for pestiferous social wasps.
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BACKGROUND
The study objectives were: (1) to field test potential repellency of common essential oils against several pestiferous social wasps (Hymenoptera: Vespidae), using attractant-baited traps; (2) to identify vespid antennally active compounds from the repellent essential oils; (3) to
Common herbs, essential oils, and monoterpenes potently modulate bone metabolism.
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During our survey of herbs looking for activity on bone metabolism, we found that the dried leaves of sage strongly inhibit bone resorption. Therefore, we investigated several common herbs rich in essential oils (sage, rosemary, and thyme) and essential oils extracted from these herbs and other
Antimicrobial activity of five essential oils from lamiaceae against multidrug-resistant Staphylococcus aureus.
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Analysis of Lamiaceae essential oils (EOs) by GC-FID-MS revealed the presence as the major constituents of linalool (16.8%), linalyl acetate (15.7%) in Lavandula angustifolia, menthol (29.0%), menthone (22.7%), menthyl acetate (19.2%) in Mentha x piperita, terpinen-4-ol (27.1%), (E)-sabinene hydrate
Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.
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Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs
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