Insecticidal Activity of the Essential Oils from Different Plants Against Three Stored-Product Insects

This study was conducted to determine the insecticidal activity of essential oils from oregano, Origanum onites L. (Lamiales: Lamiaceae), savory, Satureja thymbra L. (Lamiales: Lamiaceae), and myrtle, Myrtus communis L. (Rosales: Myrtaceae) against three stored-product insects. Essential oils from three species of plants were obtained by Clevenger-type water distillation. The major compounds in these essential oils were identified using gas chromatography-mass spectrometry and their insecticidal activity was tested against adults of the Mediterranean flour moth Ephestia kuehniella Zeller (Lepidoptera: Pyralidae), the Indian meal moth Plodia interpunctella Hübner (Lepidoptera: Pyralidae) and the bean weevil Acanthoscelides obtectus Say (Coleoptera: Bruchidae). While the major compound found in oregano and savory was carvacrol, the main constituent of the myrtle was linalool. Among the tested insects, A. obtectus was the most tolerant species against the essential oils. However, the insecticidal activity of the myrtle oil was more pronounced than other oils tested against A. obtectus adults. The essential oils of oregano and savory were highly effective against P. interpunctella and E. kuehniella, with 100% mortality obtained after 24 h at 9 and 25 µl/l air for P. interpunctella and E. kuehniella, respectively. LC50 and LC99 values of each essential oil were estimated for each insect species

Honey health benefits and uses in medicine

The generation of reactive oxygen species (ROS) and other free radicals during metabolism is an essential and normal process that ideally is compensated through the antioxidant system. However, due to many environmental, lifestyle, and pathological situations, free radicals and oxidants can be produced in excess, resulting in oxidative damage of biomolecules (e.g., lipids, proteins, and DNA). This plays a major role in the development of chronic and degenerative illness such as cancer, autoimmune disorders, aging, cataract, rheumatoid arthritis, cardiovascular, and neurodegenerative diseases (Pham-Huy et al. 2008; Willcox et al. 2004). The human body has several mechanisms to counteract oxidative stress by producing antioxidants, which are either naturally synthetized in situ, or externally supplied through foods, and/or supplements (Pham-Huy et al. 2008).info:eu-repo/semantics/publishedVersio

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Evaluation of the total antioxidant capacity of solid matrices without extraction steps is a very interesting alternative for food researchers and also for food industries. These methodologies have been denominated QUENCHER from QUick, Easy, New, CHEap, and Reproducible assays. To demonstrate and highlight the validity of QUENCHER (Q) methods, values of Q-method validation were showed for the first time, and they were tested with products of well-known different chemical properties. Furthermore, new QUENCHER assays to measure scavenging capacity against superoxide, hydroxyl, and lipid peroxyl radicals were developed. Calibration models showed good linearity (R2 > 0.995), proportionality and precision (CV < 6.5%), and acceptable detection limits (<20.4 nmol Trolox equiv). The presence of ethanol in the reaction medium gave antioxidant capacity values significantly different from those obtained with water. The dilution of samples with powdered cellulose was discouraged because possible interferences with some of the matrices analyzed may take place.The autonomous government of Castilla y León (Project BU268A11-2

The effects of drying and fermentation on the bioaccessibility of phenolics and antioxidant capacity of Thymus vulgaris leaves

Abstract Fresh thyme leaves (Thymus vulgaris L.) were dried at 45 °C for 5 h and naturally fermented at 20 °C in a brine solution containing salt and vinegar for 18 days. The ethanolic extracts of fresh (FT), dried (DT), and fermented-pickled (PT) thyme leaves were assessed in terms of total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity values and subjected to in vitro gastrointestinal digestion. TPC, TFC, and antioxidant capacity values of fermented thyme leaves were found significantly higher than of dried and fresh samples. The bioaccessibility index (BI) value for TPC and TFC was highest for PT and lowest for DT, indicating that both processes had different effects on the structure of phenolic compounds present in the thyme leaves. Similarly both Recovery and BI values of DPPH antioxidant capacity were highest for PT, but lowest for fresh samples. When CUPRAC assay was applied, the recovery for FT and PT was similar, and the BI was higher for FT. Results showed that compared to the results of fresh thyme leaves, drying and pickling had a considerable effect on the initial phenolic compounds extracted and their fate during in vitro digestion

Evaluation of the antibacterial and antioxidant potentials of cranberry (gilaburu, Viburnum opulus L.) fruit extract

In this study, the antibacterial and antioxidant activities of dried fruit extract of cranberry (gilaburu, Viburnum opulus) were determined. The total phenolic content was found to be 131.99±2.11 mg gallic acid equivalent (GAE) g-1 in the cranberry fruit extract (CFE). The antioxidant activity of the extract was found to be 315.50±8.2 mg g-1 in dried methanol extract. At 2, 5, 10 and 15% concentrations the extracts were tested for their antibacterial effects by using the agar diffusion method against ten bacteria, some of them pathogenic and some of them spoilage microorganisms. All bacteria were inhibited by 10 and 15% concentrations of the CFE. Methanol (control) had no inhibitory effect on all the tested bacteria. The most sensitive of the bacteria was A. hydrophila, whereas the most resistant bacterium was Y. enterocolitica

Effect of collection time on biological activity of Clary sage (Salvia sclarea)

Salvia sclarea (Clary sage, Lamiaceae) is commonly known as 'misk ada cayi' in Turkey. It is widely cultivated for extractive purposes in France, Bulgaria and USA. This study was designed to examine the effect of seasonal variation on in vitro antimicrobial and antioxidant activities of methanolic extract of Clary sage. The results indicated that the extract of the plants collected in midday contained higher levels of phenolic content and revealed higher antioxidant capacities compared to the materials collected at other times of the day. No differences were found between the methanolic extract of the plants collected at the years of 2005 and 2006 for phenolic content and antioxidant activities. Antimicrobial activities of the extracts against thirteen microorganisms were also investigated. Salmonella typhimurium was the most resistant microorganism whereas Aeromonas hydrophila, Bacillus brevis and Bacillus cereus were the most sensitive microorganisms to the all extracts examined in this study