Essential oils from oregano (Origanum vulgare L.), mint (Mentha piperita L.), fennel (Foeniculum vulgare Mill.), and pine (Abies alba Mill.) needles and cones, and their active substances thymol, carvacrol, menthol, and anisaldehyde were tested for antifungal activity against Penicillium verrucosum. The lowest minimal inhibitory concentrations (MICs) were achieved for essential oil of oregano, ...

If an animal experiences gastrointestinal malaise after eating a novel feed, it develops a dislike for the feed called a conditioned flavor aversion (CFA). Understanding flavor aversions is important for diet-training procedures, understanding animal responses to poisonous plants, and preparing animals for new foraging environments. Our research objectives were to determine how variation in 1) ...

The aim of the study was to compare the resistance patterns of Escherichia coli isolates from pig herds with or without prophylactic use of anti-microbial substances. The presented pig units received either antibiotics or oregano as preventive feed additives. The trial was performed from April to October 2001, in the large 'country-corner', Hungary-Rumania-Serbia. Thirty of 39 evaluated herds s...

The studies conducted in 2007–2008 were aimed to assess how the developmental stage of common oregano affected the quality and quantity of the herb yield. The field experiment was established with the use of random blocks in four repetitions. Oregano was grown from seeding produced in a greenhouse. Herbage harvest of one-year-old plants was conducted before flowering, in budding phase, at the b...

introduction this study was conducted to evaluate the effect of essential oils of oregano, sweet orange and cumin on chemical composition, parameters of gas production capacity, aerobic stability and degradability of dry matter corn silage carried. secondary metabolites such as essential oils have antimicrobial properties that by adjusting ruminal fermentation in ruminants to improve the use of...

Oregano (Origanum vulgare L.) is one of the most selled culinary and medicinal herb throughout the world. Flowering aerial parts and leaves of oregano have been used as a popular flavoring of food stuffs and as an antioxidant agent in cosmetics. Oregano contains a wide array of active components, including flavonoids, phenolic acids and glucosides, phenols and triterpenes. Several biological ac...

Introduction: The demand for antimicrobial compound alternatives to replace synthetic additives is on the rise. In food commodities, use of synthetic antimicrobials based on herbal extracts is attracted attention. The present study aimed to assess the chemical, microbiological, and sensory properties of the yogurt samples treated with oregano extract (0%, 0.75%, 1%, and 1.5%) d...

The aim of this study was to evaluate the susceptibility of methicillin-susceptible and methicillin-resistant staphylococci (MSS, MRS) to oregano essential oil, carvacrol and thymol. The commercial aerial parts of Origanum vulgare L. were hydrodistilled and the essential oil analysed by gas- chromatography/electron impact mass spectrometry. The inhibition efficacy of this essence and its major ...

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased li...