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Drying kinetics and antioxidant activity of oregano

100%

Jaloszynski K., Figiel A., Wojdylo A.

Acta Agrophysica

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2008

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tom 11

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nr 1[156]

2

Effect of water stress and nitrogen fertilizer on herb and essential oil of oregano

100%

Said-Al A. H. A. H., Omer E. A., Naguib N. Y.

International Agrophysics

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2009

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tom 23

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nr 3

269-275

3

Natural alternatives to coccidiostats in rabbit nutrition

100%

Kowalska D., Bielanski P., Nosal P., Kowal J.

Annals of Animal Science

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2012

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tom 12

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nr 4

4

Aproksymacja krzywych kinetycznych suszenia mikrofalowo-konwekcyjnego liści oregano wybranymi równaniami

94%

Wiktor A., Luczywek K., Witrowa-Rajchert D., Hankus M., Krolikowski K.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2013

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tom 573

Celem pracy był wybór odpowiedniego modelu matematycznego najlepiej opisującego kinetykę suszenia mikrofalowo-konwekcyjnego liści oregano oraz wyznaczenie efektywnego współczynnika dyfuzji wody tego procesu. Proces realizowano przy zastosowaniu mocy mikrofal 150–300 W oraz temperatury powietrza 20–40°C. W celu matematycznego opisu otrzymanych wyników zastosowano 9 często spotykanych w literaturze modeli. Efektywny współczynnik dyfuzji wody wyznaczono, korzystając z II prawa Ficka. Stwierdzono, że wzrost zarówno mocy mikrofal, jak i temperatury powietrza skracał czas trwania procesu. Podobną zależność, w większości eksperymentów, zaobserwowano w przypadku efektywnego współczynnika dyfuzji wody. Spośród zastosowanych modeli przebieg krzywych suszenia oregano najlepiej opisywał model Midilliego i innych.

5

Wplyw suszonego oregano na peroksydacje lipidow wybranych olejow jadalnych

94%

Kurzeja E., Stec M., Pawlowska-Goral K., Maciejewska-Paszek I., Wylezek A.

Bromatologia i Chemia Toksykologiczna

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2009

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tom 42

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nr 3

932-936

6

Assessment of in vitro antifungal activity of preparation "fin Candimis" against Candida strains

84%

Glowacka A., Bednarek-Gejo A., Budak A., Trojanowska D., Mianowany M.

Acta Mycologica

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2012

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tom 47

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nr 1

The aim of the study was to assess the antifungal activity of preparation „fin Candimis” (oregano essential oil) against yeast-like strains belonging to the genus Candida. During the investigation, there were used up nine Candida albicans strains and ten C. glabrata strains isolated from different clinical material, along with one C. albicans demonstration strain ATCC 90028. The oregano essential oil, utilized in the study, was obtained from fresh leaves of Origanum vulgare L. and bore a trade name „fin Candimis”. According to data yielded by its manufacturer, concentration of pure oregano essential oil in preparation „fin Candimis” totals up to 210 mg/ml. The susceptibility of the Candida strains to preparation „fin Candimis” was assessed by means of the disc-diffusion method, upon the Sabouraud solid medium (after a 24-hour incubation of the cultures at temperature of 37 degrees centigrade); the oregano essential oil had been diluted in 1 ml of DMSO, according to the geometrical progression. A measure of the antifungal activity of preparation „fin Candimis” was the minimal inhibitory concentration (MIC), in terms of the fungus growth. Preparation „fin Candimis” is capable of being applied in the prevention and treatment of candidiasis – alone, or as a natural adjunctive agent. The C. albicans strains are more susceptible to preparation „fin Candimis” in comparison to the C. glabrata ones.

7

The influence of microwave drying parameters on biologically active components content in selected herbs

84%

Nowacka M., Witrowa-Rajchert D., Luczywek K.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

8

Ocena stabilnosci oksydatywnej olejow rzepakowego i slonecznikowego tloczonych na zimno z dodatkiem ekstraktu z oregano w tescie Rancimat i termostatowym

84%

Wroniak M., Lubian M.

Żywność Nauka Technologia Jakość

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2008

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tom 15

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nr 4

80-89

Celem pracy była ocena stabilności oksydatywnej olejów rzepakowego i słonecznikowego tłoczonych na zimno z dodatkiem ekstraktu z oregano, w teście Rancimat i termostatowym. Materiałem badawczym były świeże oleje: rzepakowy i słonecznikowy tłoczone na zimno. Oleje stabilizowano dodając naturalny przeciwutleniacz w postaci ekstraktu oregano - preparat handlowy Origanox - w dawkach 500, 1000, 1500 mg/kg. Zbadano ogólną jakość olejów (liczba kwasowa, nadtlenkowa, anizydynowa, jodowa). Stabilność oksydatywną olejów z przeciwutleniaczem oznaczono w teście Rancimat w temp. 120 °C i jednocześnie prowadzono test termostatowy w temp. 63 °C . Aktywność przeciwutleniająca ekstraktu oregano zależała od zastosowanej dawki preparatu. Im wyższa dawka, tym dłuższy był czas indukcji w przypadku oleju rzepakowego tłoczonego na zimno. W oleju tłoczonym na zimno najefektywniejsza była dawka 1500 mg/kg. W oleju słonecznikowym tłoczonym na zimno zaobserwowano działanie prooksydatywne zastosowanego ekstraktu, zarówno w teście Rancimat, jak i termostatowym.

9

Roślinne stymulatory wzrostu w żywieniu świń

84%

Janik A., Pieszka M.

Hodowca Trzody Chlewnej

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2006

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nr 6

10

Ocena in vitro aktywności przeciwgrzybowej niektórych suszonych przypraw ziołowych

84%

Wojcik-Stopczynska B., Jakubowska B.

Żywność Nauka Technologia Jakość

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2018

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tom 25

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nr 1

W pracy oceniono skład chemiczny oraz aktywność przeciwgrzybową suszonych ziół przyprawowych – bazylii, oregano, rozmarynu i tymianku. Susze zakupiono w sieci handlowej w opakowaniach jednostkowych. W wymieszanym i rozdrobnionym materiale oznaczono zawartość: suchej masy, białka ogółem, cukrów ogółem, polifenoli ogółem i olejków eterycznych. Do oceny aktywności przeciwgrzybowej użyto 12 szczepów grzybów: Alternaria alternata., Aspergillus flavus, A. fumigatus, A. niger, Cladosporium herbarum, Fusarium oxysporum, Penicillium cyclopium oraz Eurotium amstelodami, E. chevalieri, E. herbariorum, E. repens, E. rubrum. W przypadku grzybów z rodzaju Eurotium stosowano podłoże Agar DG18, a w pozostałych – Malt Extract Agar. Na podłożach zawierających dodatek suszu (1 %) prowadzono doświadczalne hodowle grzybów, a na podłożach bez suszu – hodowle kontrolne. Próbę kontrolną pozytywną stanowił benzoesan sodu (0,05 %). W 3. 6. i 9. dobie inkubacji mierzono średnice kolonii doświadczalnych oraz kontrolnych i obliczano procentową inhibicję wzrostu grzybów powodowaną przez susze. Stwierdzono, że aktywność przeciwgrzybowa była zróżnicowana w zależności od rodzaju suszu, gatunku grzyba i czasu inkubacji. W 9. dniu doświadczenia susz z oregano odznaczający się największą zawartością olejku (2,40 % s.m.) i dużą zawartością polifenoli (4,06 % s.m.) powodował istotnie największe średnie zahamowanie wzrostu zarówno grzybów Eurotium ssp. (95,5 %), jak i pozostałych grzybów (90,2 %). Susz bazyliowy o najmniejszej zawartości olejku i polifenoli, a największej – białka ogółem stymulował wzrost części grzybów. Badane susze powodowały największe zahamowanie wzrostu kolonii A. fumigatus, A. alternata i E. amstelodami, a najmniejsze – A. niger i E. rubrum. Hamowanie wzrostu grzybów malało wraz z czasem inkubacji, ale różnice między średnim zahamowaniem wzrostu grzybów w 6. i 9. dniu hodowli były nieistotne. Susze z oregano, tymianku i rozmarynu efektywniej hamowały wzrost kolonii grzybów niż benzoesan sodu.

11

Fungi threatening the cultivation of oregano (Origanum vulgare L.) in South-Eastern Poland

84%

Zimowska B.

Acta Scientiarum Polonorum. Hortorum Cultus

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2015

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tom 14

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nr 4

Studies on diversity of fungi colonizing and damaging different plant parts of oregano (Origanum vulgare L.) were carried out in 2012–2014 on production plantations grouped in south-eastern Poland. Fungi were isolated from superficially disinfected roots, stems and leaves using mineral medium. Fungi from Fusarium spp., Boeremia exigua var. exigua and Rhizoctonia solani were obtained from the roots and stems showing necrosis and tissue disintegration. Alternaria alternata and Stemphylium botryosum were isolated from the leaves with symptoms of irregular, necrotic spots. Colletotrichum fuscum was commonly obtained from the leaves showing symptoms necrotic, concentrically zoned spots with lighter center and the slightly raised edge. This species had not been found in Poland earlier.

12

Effect of dietary oregano essential oil on the growth, meat quality, selenium distribution, and serum biochemical traits of pigs

84%

Kolodziej-Skalska A., Kamyczek M., Pietruszka A., Matysiak B.

Animal Science and Genetics

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2022

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tom 18

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nr 4

13

10 ziół niezbędnych w kuchni

67%

Bobinski M.

Wieś Mazowiecka. Mazowiecki Ośrodek Doradztwa Rolniczego w Warszawie

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2017

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nr 07-08

14

Wpływ oregano dodanego do mieszanek na wyniki odchowu, wybrane organy wewnętrzne oraz cechy morfometryczne i wartość pH przewodu pokarmowego kurcząt brojlerów

67%

Laskowski S., Banaszkiewicz T., Milczarek A.

Medycyna Weterynaryjna

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2017

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tom 73

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nr 12

The aim of the study was to evaluate the effect of the addition of dried oregano from different regions of the world to diets on the production results, selected organs, as well as the morphometric characteristics and pH of the gastrointestinal tract of broiler chickens. The research feedstuff was dried oregano from Poland, Turkey and Egypt and diets containing these herbs. The oregano from Poland, Turkey and Egypt was added to a wheat-corn-soybean diet in an amount of 2%. The experiment was carried out on 168 broilers Ross 308, 84 males and 84 females, randomly divided into 4 groups of 42 birds each. In this experiment, four diets for the starter period (from 1 to 21 days of age) and four for the grower period (from 22 to 42 days of age) were prepared. The control group (K) were fed a wheat-corn-soybean diet without oregano, whereas chickens from the experimental groups were fed diets with oregano from Poland (OP group), Turkey (OT group) or Egypt (OE group). During the experiment, the body weight at 1, 2, and 42 days of age, feed consumption and mortality were recorded. At 42 days of age, after 14 hours of fasting, the birds were killed and from the body of 32 chickens (8 chickens from each group) the digestive tract, heart, liver, pancreas and spleen were prepared and weighed. The gastrointestinal tract was divided into sections, and their weight and length were measured. Then, in particular segments of the gastrointestinal tract, pH values were determined. The body weight of chickens determined at 21 and 42 days of age were not significantly different between the groups. Significant differences between the groups were noted in feed efficiency during the grower period. The diet containing oregano from Turkey was utilized significantly better than the control diet. Significant differences in the pH of the glandular stomach and caecum were found. Compared with pH in the control group, pH in the glandular stomachs of chickens fed diets containing dried oregano from Egypt was significantly decreased, whereas pH in the caecum of chickens from the OT group was increased. In comparison with the control group, chickens from the groups fed diets containing oregano (except the OP group) had a significantly shorter ileum and larger intestines, and chickens fed a diet with oregano from Turkey had a smaller spleen and gizzard. The results obtained show that the chemical composition of dried oregano from different regions was differential. The addition of 2% of dried oregano to the wheat-corn-soybean diet had no significant influence on the body weight of chickens, but decreased their mortality. Oregano from Turkey added to the wheat-corn-soybean diet improved the feed efficiency in the second period of rearing. These results show that oregano may be a potentially effective supplement for broiler chickens, and the most effective was the oregano from Turkey.

15

Herbal formulations as feed additives in the course of rabbit subclinical coccidiosis

67%

Nosal P., Kowalska D., Bielanski P., Kowal J., Kornas S.

Annals of Parasitology

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2014

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tom 60

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nr 1

Two simultaneous experiments were carried out in a breeding farm of New Zealand White rabbits (Oryctolagus cuniculus f. domesticus) to determine the feasibility of replacing coccidiostats with garlic and oregano preparation. The research took place during June and July, the period of the greatest threat of coccidiosis caused by Eimeria spp. (Apicomplexa: Eimeriidae). In one investigation, 40 rabbits aged 1–3 months were divided into four groups of ten animals: Group A being a control which received no coccidiostats in feed, Group B receiving the coccidiostat Baycox in water once at weaning, Group C receiving the coccidiostat robenidine in feed, and group D receiving herbal extracts in feed. In the second trial, six mated females were allocated equally to three groups analogous to A, C, and D above during pregnancy and lactation. Bulk stool samples were collected from each group of rabbits at weekly intervals for coproscopic analysis, and the production results of the animals were recorded. In the young rabbits, both the faecal coccidia oocyst counts and body weight gains were more favourable in group D than the remaining groups. Also, the female rabbits of group D were the least infected. The results demonstrate that garlic and oregano feed additives exert a positive influence on the level and course of coccidia infection, with regard to maintaining a good level of animal productivity, and these herbal extracts appear to have potential value in coccidiosis prophylaxy.

16

Nutraceutyki paszowe w prozdrowotnym żywieniu świń

67%

Janik A., Pieszka M.

Hodowca Trzody Chlewnej

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2008

|

nr 3

17

Herb yield and chemical composition of common oregano [Origanum vulgare L.] essential oil according to the plant's developmental stage

67%

Nurzynska-Wierdak R.

Herba Polonica

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2009

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tom 55

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nr 3

55-62

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 beginning of flowering and in the full flowering phase. The yield of fresh and air dry herb yield and then the contents of essential oil was determined. The oil was chemically analyzed with the use of GC/MS method. It was demonstrated that the best term for oregano raw material harvest was the full flowering stage of the plants. In this period the yields of fresh and air dry weights as well as the essential oil contents were the greatest. The oil from the herb collected in the initial phase of flowering had the largest number of components, whereas the oil obtained in the budding phase had the smallest. The predominant components of oregano oil were: sabinene, germacrene D, E-caryophyllene, (Z)-β-ocimene and γ-terpinene. The examined oil also contained phenol compounds: thymol and carvacrol – highly bactericidal and fungicidal substances.

18

Domowy ogród na parapecie - zioła

67%

Zdunek M.

Wieś Mazowiecka. Mazowiecki Ośrodek Doradztwa Rolniczego w Warszawie

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2017

|

nr 01

19

Ziola

67%

Kotkowska G.

Kuchnia. Magazyn dla Smakoszy

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2001

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nr 06

14-17

20

The effects of combined essential oils along with fumarate on rumen fermentation and methane production in vitro

67%

Lin B., Lu Y., Wang J. H., Liang Q., Liu J. X.

Journal of Animal and Feed Sciences

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2012

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tom 21

|

nr 1

Two trials were conducted to investigate the effect of a combination of essential oils (CEO) along with fumarate on in vitro rumen fermentation. In trial 1, the essential oil (EO) from thyme, oregano, cinnamon and lemon were mixed at five different ratios. The CEO were applied at levels of 0-500 mg/l. Addition of CEO decreased gas, methane, total volatile fatty acid (VFA) production at 24 h incubation in a dose-dependent manner. Methane tended to decrease much more than total VFA and gas at the same EO level. The mixture of oils at an equal ratio at 500 mg/l that decreased methane much more than VFA was chosen as the optimal combination. In trial 2, the optimal combination was used with 0, 5, 10 or 15 mmol/l of monosodium fumarate. Addition of fumarate further decreased methane production, with 10 mmol/l fumarate resulting in the largest reduction (80.2%) and the smallest decrease in total VFA (5.7%) and gas production (16.7%). Quantification of several ruminal microbe populations by RT-PCR showed that the optimal combination sharply decreased ruminal protozoa; the populations of fungi and fibrolytic bacteria were also decreased. In summary, at an appropriate level, CEO can inhibit methane production. Inclusion of fumarate can further decrease it, which is attributed mainly to inhibition of protozoa and methanogens.

Ograniczanie wyników

Drying kinetics and antioxidant activity of oregano

Effect of water stress and nitrogen fertilizer on herb and essential oil of oregano

Natural alternatives to coccidiostats in rabbit nutrition

Aproksymacja krzywych kinetycznych suszenia mikrofalowo-konwekcyjnego liści oregano wybranymi równaniami

Wplyw suszonego oregano na peroksydacje lipidow wybranych olejow jadalnych

Assessment of in vitro antifungal activity of preparation "fin Candimis" against Candida strains

The influence of microwave drying parameters on biologically active components content in selected herbs