Wyniki wyszukiwania

1

Estimation of biological value of some species of mint [Mentha L.]

100%

Grzeszczuk M., Jadczak D.

Herba Polonica

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2009

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tom 55

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nr 3

193-199

In 2006–2007 the studies aimed to compare the biological value of fresh herb of wrinkledleaf mint (Mentha crispa L.), water mint (Mentha aquatica L.) and three varieties of peppermint: bergamot mint (Mentha x piperita L. var. citrata Ehrh.), white peppermint (Mentha x piperita L. var. officinalis Sole f. pallescens Camus) and black peppermint (Mentha x piperita L. var. officinalis Sole f. rubescens Camus) were carried out. Content of dry matter, chlorophyll a, total carotenoids, total polyphenols and antioxidant activity (herb and oil) differed significantly in the species and varieties of mint tested in the experiment. Significantly higher content of dry matter was noted for bergamot mint (24.24%), chlorophyll a – for black peppermint (1574.83 mg∙kg-1 f.m.), total carotenoids – for wrinkled-leaf mint (431.98 mg∙kg-1 f.m.), total polyphenols – for water mint (450.25 mg∙100g-1 f.m.) and antioxidant activity – for black peppermint, water mint and wrinkled-leaf mint (on average 84.43%). Among species tested in the experiment the highest antioxidant activity of the essential oil was assessed for wrinkled-leaf mint (29.78%).

2

Spices and spicy herbs as bioindicators of environmental pollution

100%

Smiechowska M.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2005

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nr 2

3

Control of wilt and root rot incidence in Phaseolus vulgaris L. by some plant volatile compounds

80%

El-Mougy N. S., El-Gamal N. G., Abdel-Kader M. M.

Journal of Plant Protection Research

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2007

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tom 47

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nr 3

255-266

Essential oils from four plants, i.e. geranium, rosa, lemon and mint were tested for their activity in vitro and in vivo against Rhizoctonia solani and Fusarium oxysporum f. sp. phaseoli, the cause of root rot and wilt of beans. In vitro, they were found to have an inhibitory effect against the mycelial growth of R. solani and F. oxysporum f. sp. phaseoli. Complete inhibition in fungal growth was observed at a concentration of 4% of each essential oil and Topsin M at 400 ppm as well. In greenhouse the four essential oils were tested as seed coating and/or foliar spray. Results of seed coating at a concentration of 1% clearly demonstrate a good protection of emerged bean seeds against invasion of R. solani and F. oxysporum f. sp. phaseoli compared with the fungicide treatment. A similar trend was observed in a lower extent when the essential oils were applied as bean seeds coating followed by seedlings foliar spray under field conditions. Obvious yield increase as bean green pods, in all treatments, was significantly higher than in the control.

4

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Genetic relationships of Iranian endemic mint species, Mentha mozaffariani Jamzad and some other mint species revealed by ISSR markers

80%

Choupani A., Shojaeiyan A., Maleki M.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

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2019

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tom 100

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nr 1

5

Green synthesis of silver nanoparticles by using aqueous mint (Mentha piperita) and cabbage (Brassica oleracea var. capitata) extracts and their antibacterial activity

80%

Sosnowska M., Kutwin M., Adamiak A., Gawin K., Bugajska Z., Daniluk K.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2017

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tom 56[1]

Green synthesis of silver nanoparticles by using aqueous mint (Mentha piperita) and cabbage (Brassica oleracea var.capitata) extracts and their antibacterial activity. The objective of this study was the synthesis of silver nanoparticles (Ag-NP) using leaves of mint and cabbage extracts as the reducing and stabilising agents. The presence of nanoparticles was initially confirmed by the obtained colour and next by transmission electron microscope (TEM). TEM analysis of obtained Ag-NP indicated that their size ranged 5-50 nm for mint and 10-150 nm for cabbage. The antibacterial activity of nanoparticles against pathogenic strains Escherichia coli, Staphylococcus aureus and Salmonella enterica were assessed by evaluation of metabolic activity, using the PrestoBlue and XTT test. The higher inhibition of bacterial viability was observed against Gram negative (E. coli, S. enterica) than Gram positive (S. aureus) bacteria.

6

Effects of temperature on the development of Thrips nigropilosus Uzel (Thysanoptera: Thripidae) on Mentha x piperita L. and the impact of pest on the host plant

71%

Kucharczyk H., Kucharczyk M., Winiarczyk K., Lubiarz M., Tchorzewska D.

Acta Scientiarum Polonorum. Hortorum Cultus

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2019

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tom 18

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nr 3

Thrips nigropilosus Uzel is a polyphagous species occurring mainly in temperate climates. Its life cycle depends on photoperiodic and temperature conditions. T. nigropilosus feeds on different plant species, but it is considered one of the most serious pests of pyrethrum plants causing serious economic problems. However, several additional agricultural host plants have been affected by T. nigropilosus, including spearmint, cucumber, and lettuce, indicating that this insect can significantly widen its habitats and occurs especially frequently in greenhouses. We report that T. nigropilosus massively attacked Mentha × piperita L. cultivated in greenhouses in central Poland and destroyed the entire mint crops within a short time. The study provided insight into the harmful effect of the thrips and showed that the length of the thrips developmental cycle was reduced with temperature increases from 18 to 26.6°C. The lower threshold temperatures were 13.7, 10.2, 5.0, and 10.1 for eggs, larvae, pupae, and total development, respectively, and the thermal constant for the same developmental stages was 65.9, 90, 132.5, and 284.9-degree days. Both parameters were estimated by linear regression analysis. During our experiment, T. nigropilosus developed by thelytokous parthenogenesis. The morphological and anatomical changes in damaged plants were associated with the fact that the insect began feeding on the lower lamina surface close to the leaf midribs, but no damage to vascular bundles and glandular cells was observed.

7

Powdered herbs of the mint family [Lamiaceae] as insect repellents for protection of stored wheat grain

70%

Ignatowicz S.

Polskie Pismo Entomologiczne

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1997

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tom 66

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nr 1-2

8

Pilotażowe badania pozostałości pestycydów w wybranych świeżych ziołach i warzywach przyprawowych zakupionych w krajowych supermarketach

61%

Dyjak K., Michota-Katulska E., Zegan M.

Żywność Nauka Technologia Jakość

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2017

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tom 24

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nr 1

Obserwuje się wzrost zainteresowania konsumentów doprawianiem potraw świeżymi ziołami, spożywanymi nie tylko ze względów smakowych, ale również z uwagi na ich walory prozdrowotne. Uznano za celowe przeprowadzenie pilotażowej oceny wybranych świeżych ziół i warzyw przyprawowych zakupionych w krajowych supermarketach poprzez ustalenie w nich zakresu jakościowego pozostałości pestycydów – w aspekcie ich dopuszczalności oraz zawartości w odniesieniu do ustalonych wartości NDP (Najwyższej Dopuszczalnej Pozostałości). Próbki bazylii, koperku, natki pietruszki, szczypiorku, melisy, lubczyku, kolendry oraz mięty poddano analizie chromatograficznej w laboratorium Polskiego Centrum Akredytacji. Wykazano, że 91,7 % próbek zawierało w swoim składzie pozostałości środków ochrony roślin, w tym w dwóch próbkach stwierdzono przekroczenia dopuszczalnej wartości NDP, a także niezgodność w wykorzystaniu pestycydów z obowiązującymi regulacjami prawnymi. Wskazuje to na konieczność stałego monitorowania pozostałości pestycydów w surowcach roślinnych, w tym w świeżych ziołach i warzywach przyprawowych. Celem sformułowania bardziej szczegółowych wniosków, a także określenia zależności pomiędzy obecnością danego pestycydu a gatunkiem świeżego zioła oraz miejscem jego zakupu konieczne jest przeprowadzenie dalszych badań obejmujących większą liczbę prób. Prowadzenie tego rodzaju badań ma szczególnie istotne znaczenie ze względu na bezpieczeństwo zdrowotne konsumenta. Wydaje się jednak, że korzyści wynikające ze spożywania świeżych ziół w zwyczajowych ilościach są bardziej istotne niż ryzyko, jakie niesie ze sobą ich zanieczyszczenie pozostałościami pestycydów (na poziomie wykazanym w badaniach własnych).

Ograniczanie wyników

Estimation of biological value of some species of mint [Mentha L.]

Spices and spicy herbs as bioindicators of environmental pollution

Control of wilt and root rot incidence in Phaseolus vulgaris L. by some plant volatile compounds

Genetic relationships of Iranian endemic mint species, Mentha mozaffariani Jamzad and some other mint species revealed by ISSR markers

Green synthesis of silver nanoparticles by using aqueous mint (Mentha piperita) and cabbage (Brassica oleracea var. capitata) extracts and their antibacterial activity

Effects of temperature on the development of Thrips nigropilosus Uzel (Thysanoptera: Thripidae) on Mentha x piperita L. and the impact of pest on the host plant

Powdered herbs of the mint family [Lamiaceae] as insect repellents for protection of stored wheat grain

Pilotażowe badania pozostałości pestycydów w wybranych świeżych ziołach i warzywach przyprawowych zakupionych w krajowych supermarketach