The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage.

The antimicrobial effect of oregano essential oil (EO) at 0.6 or 0.9%, nisin at 500 or 1000 IU/g, and their combination against Salmonella Enteritidis was studied in minced sheep meat during storage at 4 degrees or 10 degrees C for 12 days. Sensory evaluation showed that the addition of oregano EO at 0.6 or 0.9% in minced sheep meat was organoleptically acceptable, and attribute scores were higher for the EO at 0.6 than 0.9%. According to compositional analysis of the oregano EO, the phenols carvacrol (80.15%) and thymol (4.82%) were the predominant components. Treatment of minced sheep meat with nisin at 500 or 1000 IU/g, proved insufficient to act against S. Enteritidis. The combination of the oregano EO at 0.6% with nisin at 500 IU/g showed stronger antimicrobial activity against S. Enteritidis than the oregano EO at 0.6% but lower than the combination with nisin at 1000 IU/g, which in turn was lower than that of the oregano EO at 0.9%. In its turn, oregano EO at 0.9% showed lower antimicrobial activity than its combinations with nisin at 500 or 1000 IU/g, which showed a bactericidal effect against the pathogen. The inhibition percentages of all treatments against S. Enteritidis at 10 degrees C were higher than those at 4 degrees C.

Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication.

In this study, 24 Wistar rats were allocated to 4 groups of 6 animals each. Groups 1 and 2 were fed a basal diet, while groups 3 and 4 were fed the basal diet supplemented further with ground rosemary at 1% level. Following 6-weeks feeding, groups 2 and 4 were injected 1 ml CCl(4)/kg bw and after six hours all animals were sacrificed. Results showed that feeding rosemary before CCl(4) treatment resulted in decline (P<0.05) of the increased aspartate transaminase, alanine transaminase and alkaline phosphatase activities and increase (P<0.05) of the reduced cholesterol and triacylglycerols in serum. It also decreased (P<0.05) lipid peroxidation and increased (P<0.05) the reduced hydroxyl anion radical and hydrogen peroxide scavenging activities in serum, liver, kidney and heart tissues. In addition, it increased (P<0.05) the reduced ABTS radical cation and the superoxide anion scavenging activities in all tissues except in heart and in kidney and heart tissues, respectively. These results suggest that dietary rosemary has the potential to become a promising functional food component.

Effect of dietary dried oregano leaves on growth performance, carcase characteristics and serum cholesterol of female early maturing turkeys.

1. A study was conducted with 120 female early maturing turkeys to test the effect of dietary dried oregano leaves (Origanum vulgare subsp. hirtum) on body weight (BW), feed intake (FI), feed conversion efficiency (FCE), carcase characteristics and serum cholesterol concentration. Dried oregano leaves had a content of 3.6 ml essential oils/100 g, while the carvacrol content was 855 g/kg of the total essential oils. 2. From 1 to 84 d of age, the turkeys were fed on 4 diets varying in oregano content (OR0, no oregano--control; OR45, 1.25 g oregano/kg; OR90, 2.5 g oregano/kg; OR135, 3.75 g oregano/kg). Birds were given feed and water ad libitum. 3. BW was unaffected by oregano throughout the experiment. FI and FCE were similar among all treatments until 42 d of age. From 43 to 84 d of age and for the overall experimental period, FI decreased linearly in treatment OR135 and FCE increased linearly with dietary oregano content. Body and carcase weights, carcase yield, and the relative weights of the heart and liver were not significantly affected by oregano content. The relative weights of the gizzard and small intestine decreased linearly with oregano content. Serum cholesterol content was similar among all treatments. 4. In the present study, dietary oregano (1.25, 2.5 and 3.75 g/kg) improved FCE in female early maturing turkeys between 43 and 84 d, with the lowest oregano inclusion (1.25 g/kg) giving the most cost effective diet. Thus, dried oregano leaves may be used as a natural herbal growth promoter for early maturing turkeys.

Study of the Essential Oil from Juniperus communis "Berries" (Cones) Growing Wild in Greece.

Capillary GC and GC-MS analysis of the essential oil from the cones of JUNIPERUS COMMUNIS L. grown wild in Greece showed a high content of alpha-pinene (ca 27%), sabinene (13%), germacrene-D (10%), and myrcene (9%). The total oil (yield 2.95%) consisted of almost 105 constituents, 77 of which representing 93.1% were identified. As the main component of the oxygenated monoterpenes was found the terpinen-4-ol (1.37%). Seasonal investigation of the essential oils showed mainly quantitative variations among the constituents.