Antifeedant effects of common terpenes from Mediterranean aromatic plants on Leptinotarsa decemlineata

Essential oil terpenes are secondary metabolites produced in different biological pathways as pollinator attraction signals, but also as defense mechanisms against insect pests, herbivores, microorganisms, competing plants, etc. In this context, we have evaluated a total of 24 terpenes commonly found in Mediterranean aromatic plants, including 8 monoterpene hydrocarbons, 9 oxygenated monoterpenes, 2 esterified monoterpenes, 3 sesquiterpene hydrocarbons and 2 oxygenated sesquiterpenes in order to determine their antifeedant effects on the Colorado potato beetle (Leptinotarsa decemlineata Say), a major pest of potato crops. Terpene hydrocarbons showed low antifeedant activity, whereas the oxygenated sesquiterpene (-)-α-bisabolol with an inhibition activity of 96.3% was the most active, followed by carvacrol (90.9%), (+)-Terpinen-4-ol (87.1%) and thymol (81.5%). Other terpenes like (1S)-(-)-verbenone (72.9%), (+/-)-camphor (63.4%) and linalyl acetate (60.7%) showed moderate activity. Subsequently, terpenes showing antifeedant activity against this insect were also tested in allelopathic assays to determine potential damage to the crops. Results showed phytotoxic effects for (1S)-(-)-verbenone on Lactuca sativa germination, and for carvacrol on both the seed germination and the leaf and root growth of Lolium perenne. In conclusion, (-)-α-bisabolol is the best option to develop natural antifeedant formulations against L. decemlineata on the basis of its high antifeedant and low phytotoxic activities

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

[EN] The aim of this work was to assess the antifungal and antioxidant activity of essential oils and ethanolic extracts from distilled solid by-products from aromatic plants (Artemisia dracunculus, Hyssopus officinalis, Lavandula stoechas, Origanum vulgare and Satureja montana) against 14 fungi strains isolated from sheep cheese and identified at species level using DNA barcoding based on β-tubulin sequence analysis. In addition, capacity of fungi to produce ochratoxin A, patulin, cyclopiazonic acid and sterigmatocystin was analyzed. Of the isolates, 85.7% belonged to Penicillium (P. commune/biforme, P. crustosum) and 14.3% to Aspergillus (A. puulaauensis and A. jensenii), the first time that these Aspergillus species have been found in sheep’s cheese. All P. commune isolates were producers of cyclopiazonic acid, and the two Aspergillus strains produced sterigmatocystin, but the others did not produce any tested mycotoxin. Among the essential oils tested, oregano, savory and tarragon had a significant antifungal activity against all the isolated strains, but no ethanolic extract showed antifungal activity. By contrast, ethanolic extracts showed great potential as antioxidants. The identification of new molds in cheese will help the dairy industry to know more about those molds affecting the sector, and the use of aromatic plants in the control of fungal spoilage could be a suitable alternative to chemical preservatives used in the agri-food industrySIThis research was financially supported by the Spanish National Institute for Agricultural Research and Experimentation (INIA, http://inia.es) by the project RTA2015-00018-C03-0

Optimization of a chitosan solution as potential carrier for the incorporation of Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on Manchego cheese

The occurrence of microorganisms in cheese rinds provokes important economic losses in cheese factories. This may be solved in an environmentally-friendly manner using different edible and biodegradable active coatings. Aromatic plants are particularly well placed to be included in such coatings as they contain different secondary metabolites with beneficial biological properties that could be transferred to the product. In this work, a chitosan solution was optimized for the incorporation of an extract from cotton lavender or Santolina chamaecyparissus L. solid by-product in an edible vegetal coating on Manchego cheese. Namely, the antifungal and antioxidant properties of coatings, as well as the physical characteristics of resulting films were studied. Results showed that the addition of the extract confers significant antioxidant capacities to the coating, increases its antifungal capacities and enhances some physical properties. In addition, the use of coatings containing S. chamaecyparissus by-products is a novel strategy leading to a better management of these residues from the essential oil industry sector.This research has been financially supported by the Instituto Nacional de Investigaciones Agrarias (INIA, http://inia.es) by the project RTA2015-00018-C03-02 and RTA2013-00005-00-00. Gonzalo Ortiz de Elguea-Culebras thanks to the Consejería de Educación, Cultura y Deportes (Junta de Comunidades de Castilla-La Mancha) and the European Social Fund (FSE) for additional funding. Ana I. Bourbon and António A. Vicente thank the Portuguese Foundation for Science and Technology (FCT) by strategic funding of UID/BIO/04469/2013 unit and COMPETE 2020 (POCI-01-0145-FEDER-006684) and BioTecNorte operation (NORTE-01-0145-FEDER-000004) funded by the European Regional Development Fund under the scope of Norte2020 - Programa Operacional Regional do Norte. Manuel Carmona also thanks to the Spanish Ministry of Science, Innovation and Universities for the Ramón y Cajal Fellowships RyC-2014-16307. We are very grateful to Paula Pereira and Eduardo Gudiña for their assistance and technical support.info:eu-repo/semantics/publishedVersio

Biological activities of essential oils and related by-products from the Industrial distillation of hyssopus officinalis L., Lavandula x intermedia Emeric ex Loisel var. Super and Santolina chamaecyparissus L: Applications on cheese industry and bioplaguicide development

Las plantas aromáticas y medicinales son complejos laboratorios químicos que sintetizan una enorme variedad de metabolitos que permiten a la planta sobrevivir en diferentes hábitats o bajo diversas situaciones hostiles. Estos desafíos incluyen numerosas situaciones como ataques de herbívoros, enfermedades producidas por microorganismos fitopatógenos, como bacterias u hongos, sequías, presencia de insectos plaga, etc. Estos compuestos permiten a la planta además, establecer verdaderas señales de comunicación con otras plantas, así como atraer a polinizadores. A lo largo de los últimos siglos, estos metabolitos se han explotado en diferentes áreas, siendo de importancia su uso en el área de la medicina, pero también en muchas otras como la cosmética, la perfumería, la alimentación, etc. Además, se han demostrado numerosas actividades biológicas, incluyendo antioxidantes, microbiológicas, bioplaguicidas, pero también anticancerígenas, antiespasmódicas, en la prevención de enfermedades cardiovasculares y neurodegenerativas, etc. Uno de los principales responsables de estas actividades son los aceites esenciales (EOs), que constituyen también el principal producto comercial de estas especies. Además, los residuos sólidos resultantes de la destilación de las plantas aromáticas contienen diferentes metabolitos, especialmente los fenoles que han mostrado en multitud de estudios diferentes capacidades biológicas. Entre éstas, la actividad antioxidante es probablemente la más investigada. El presente trabajo propone la aplicación de los aceites esenciales y los residuos resultantes generados por la industria esenciera en las industrias alimentaria y agroquímica, como una forma de agregar valor ambiental, social y económico a estas especies. Con este objetivo, hemos investigado la viabilidad de tres plantas aromáticas, incluyendo el Hyssopus officinalis L., la Lavandula x intermedia Emeric ex Loisel var. super y la Santolina chamaecyparissus L. como fuentes de compuestos bioactivos para (1) la preservación de quesos y (2) el desarrollo de bioplaguicidas. La caracterización química de los aceites esenciales se realizó mediante cromatografía de gases acoplada a espectrometría de masas (GC-MS) y los residuos sólidos, extraídos en etanol en un aparato de Soxhlet, mediante cromatografía de ultra alta eficacia acoplada con espectrometría de masas con analizador de tiempo de vuelo y de trampa de iones (UHPLC-ESI IT / TOF-MS). Además, se han investigado diferentes capacidades biológicas: (1) microbiológica, (2) antioxidante y quelante y (3) bioplaguicida. Se evaluaron las capacidades microbiológicas de los extractos contra hongos causantes del deterioro del queso (Aspergillus flavus, Penicillum roqueforti y P. verrucosum) y bacterias (Escherichia coli, Pseudomonas fluorescens B52 y RM14 y bacterias ácido-lácticas o LAB). Las capacidades antioxidantes se ensayaron mediante diferentes ensayos in vitro, incluyendo: (1) contenido total en fenoles, (2) eliminación de radicales DPPH, (2) potencial antioxidante de reducción de iones férricos, (3) quelante de hierro y cobre y (4) ensayo antioxidante usando un sistema modelo de ácido linoleico. Sobre la base de estas pruebas, se seleccionó el residuo sólido con las mejores capacidades antifúngicas y antioxidantes, para el desarrollo de revestimientos comestibles vegetales, aplicables sobre queso de oveja prensado Manchego. Por otro lado, las capacidades bioplaguicidas se realizaron contra diferentes insectos fitófagos (Leptinotarsa decemlineata, Spodoptera littoralis, Myzus persicae y Rhopalosiphum padi), garrapatas (Hyalomma lusitanicum) y nematodos (Meloidogyne javanica), así como plantas modelo de estudio (Lactuca sativa y Lolium perenne) para investigar sus capacidades fitotóxicas. El residuo sólido con las mejores capacidades bioplaguicidas se fraccionó adicionalmente en una columna de sílice y las fracciones resultantes se volvieron a ensayar contra la plaga diana con el objetivo de seleccionar aquellas fracciones más bioplaguicidas. Como investigación de apoyo, se estudiaron también 24 terpenos comerciales por sus capacidades bioplaguicidas contra L. decemlineata. Los resultados mostraron que el aceite y el residuo sólido de S. chamaecyparissus fueron los fungicidas más activos, mientras que el aceite y el residuo de H. officinalis fueron los mejores contra las bacterias. Por otra parte, el residuo de S. chamaecyparissus también presentó las mejores capacidades antioxidantes y quelantes de cobre, y el subproducto de H. officinalis fue el mejor quelante de hierro. En consecuencia, el revestimiento de queso se realizó con el residuo sólido de S. chamaecyparissus. Los resultados obtenidos sugieren capacidades prometedoras para el desarrollo de revestimientos comestibles naturales para queso Manchego o de otro tipo. En relación con las capacidades bioplaguicidas, el residuo sólido de S. chamaecyparissus mostró las mejores capacidades contra L. decemlineata, mientras que el aceite de L. x intermedia fue el más activo contra S. littoralis. Por otra parte, el residuo de H. officinalis y el aceite de S. chamaecyparissus mostraron las mejores propiedades contra M. persicae y R. padi, respectivamente. Por último, los AEs de S. chamaecyparissus y L. x intermedia demostraron las mejores capacidades garrapaticidas, mientras que ninguno de los extractos mostró efectos nematicidas a las concentraciones ensayadas. A este respecto, se seleccionó el residuo sólido de S. chamaecyparissus para el fraccionamiento preliminar y el aislamiento de fracciones bioactivas contra L. decemlienata. Entre las 23 fracciones obtenidas, cuatro mostraron inhibiciones alimenticias de alrededor del 85%. Finalmente, el a-bisabolol fue el terpeno con las mejores capacidades biocidas contra L. decemlineata y puede constituir la base para el desarrollo de productos naturales frente esta plaga

Chia Seed Mucilage Edible Films with <i>Origanum vulgare</i> and <i>Satureja montana</i> Essential Oils: Characterization and Antifungal Properties

Films made with mucilage obtained from defatted chia seeds and incorporated with oregano (Origanum vulgare) and savory (Satureja montana) essential oils (0.1,1.0 and 1.5% v/v) were prepared to evaluate their physical, optical, mechanical and antifungal properties as well as their microstructure. The use of different types of essential oils (oregano or savory) only had a significant effect on the light transmittance, total color difference (∆E) and antifungal activity of the films. However, the kind of essential oil was not significant for the physical, optical and mechanical properties of the films. Increasing concentrations of essential oils up to 1.5% v/v led to a decrease in tensile strength (TS) and elongation at break (EB). Antifungal properties significantly increased with the incorporation of essential oils (p O. vulgare and S. montana essential oil was screened by agar disc-diffusion assay against five mold strains commonly found in foods. Films containing 0.1% v/v of essential oils were not active, whereas films containing 1.0 and 1.5% v/v were very effective at inhibiting the growth of the tested mold strains (38.01–77.66%). Scanning electron microscopy showed that incorporation of essential oils caused some heterogeneity in the films and the surface displayed no pores or cracks as well as a better integration of oregano EO in the polymeric network. The results pointed out that the incorporation of oregano and savory essential oils as a natural antimicrobial agent has appreciable potential for the development of films as active packaging to control mold contamination and increase food safety

In vitro antifungal activity of residues from essential oil industry against Penicillium verrucosum, a common contaminant of ripening cheeses

Essential oil (EO) industry produces a considerable amount of solid residues during the distillation process, which results in pollution, management and economic problems worldwide. However, these wastes are especially rich in high added-value compounds that can be exploited as natural sources of bioactive compounds. In this connection, ethanolic extracts of solid agro-industrial residues from distillation of four Lamiaceae species were chemically and biologically characterized. The phenolic profile of the extracts was tentatively determined by LC-DAD-MS and the antifungal activity against Penicillium verrucosum was established in vitro by means of the broth microdilution M38-A method. Solid residues from the industrial distillation of aromatic plants contain natural substances that may satisfactorily prevent fungal contamination on cheeses as well as providing a commercial and economical opportunity to agricultural by-products.Instituto Nacional de Investigaciones Agrarias (INIA) proyectos RTA2012-00057-C03-03 y RTA2013-00005-00-002.329 JCR (2016) Q1, 32/130 Food Science and TechnologyUE

Variability of essential oil in cultivated populations of Rosmarinus officinalis L. in Spain

12 Pág.Rosmarinus officinalis L. (synonym Salvia rosmarinus Schleid) grows in the Mediterranean basin and is known to be a source of natural bioactive compounds and one of the most important aromatic species in terms of the marketing of the essential oil. However, wild collection and the lack of selection lead to the absence of standardized material that ensures the homogeneity and quality of the essential oils over time. In the present work, thirteen wild Spanish populations of rosemary were cultivated in two experimental fields and their essential oil composition monitored during two years. The main compounds present in the essential oils were camphor (21.9%), α-pinene (14.8%), 1,8-cineole (11.6%), β-pinene + myrcene (11.3%) and camphene (8.3%), although their proportions differ greatly among populations. Other terpenes as limonene had a significant presence in some populations, up to 10.2%. The results showed that the variability in the composition of essential oil was mainly controlled by genetics and little affected by soil and climate conditions. Statistical processing allowed to group populations into three different groups based on the geographical origin of the populations. In conclusion, the characterization of essential oils of these populations is a starting point for the development of breeding programmes aimed to commercialize standardized plants (varieties).This work was supported by the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA, Spain, grant RTA2012-00057). We thank to the European Social Fund (ESF) and the Operational Program for Youth Employment 2014/2020 of Castile-La Mancha (JCCM; Spain) for additional financing. We also thank our workmates of CIAF-IRIAF and INIA for providing technical assistance.Peer reviewe

Inhibitory activity of aromatic plant extracts against dairy-related Clostridium species and their use to prevent the late blowing defect of cheese

10 Pág.The aim of the present work was the selection of aromatic plant essential oils (EOs) and/or ethanolic extracts (EEs) to prevent the late blowing defect (LBD) of cheese caused by Clostridium spp. EEs resulted more effective than EOs to inhibit dairy-borne Clostridium spp. in vitro. Savory, hyssop, lavender and tarragon EEs, which showed the lowest minimal inhibitory concentration against Clostridium tyrobutyricum, were selected to study the prevention of LBD caused by this bacterium in cheese. Addition of savory and lavender EEs to cheese milk delayed LBD by 2 weeks, but at the end of ripening these cheeses showed similar clostridial vegetative cells counts, spoilage symptoms and propionic, and butyric acids levels than blown control cheese. Tarragon EE, with the highest content in caffeic acid, also delayed LBD by 2 weeks, but it was more effective to inhibit Clostridium, since cheese with tarragon EE showed minor LBD symptoms, lower vegetative cells count and lower concentrations of propionic and butyric acids than the rest of cheeses made with EEs. This fact could be also attributable to the greater number of antimicrobial terpenes (1,8-cineole, 4-terpineol, α-terpineol, isoelemicin, methyl eugenol, and methyl trans-isoeugenol) detected in this cheese. This is the first report on the application of EEs to control C. tyrobutyricum in cheese.The authors acknowledge financial support from project RTA 2015-00018-C03-01 and RTA 2015-00018-C03-02 (Ministry of Economy and Competitiveness, Spain). Muñoz-Tebar N. is grateful for the support of the predoctoral contract of the UCLM (Spain) and the European Social Fund (ESF, European Union). Ortiz de Elguea-Culebras G. also thanks to the ESF and the Operational Program for Youth Employment 2014/2020 of Castilla-La Mancha (JCCM; Spain).Peer reviewe

Enrichment of sheep cheese with chia (Salvia hispanica L.) oil as a source of omega-3

This study evaluated the viability of using oil extracted from Salvia hispanica L. seeds as a source of omega-3 for sheep's cheese enrichment. Two concentrations (3 and 5 g/L) of chia oil prepared as emulsions stabilized with calcium caseinate were assayed in pressed sheep's milk cheese, and their physicochemical, microbiological and organoleptic parameters were evaluated throughout the 32-day ripening period. Sheep's milk coagulation parameters during cheese making were not affected by addition of the oil emulsion. The fortification with the emulsion had a positive impact on cheese yield, fat, dry matter and α-linolenic acid content. Moreover, total bacteria and lactic acid bacteria growth were not inhibited in the cheeses containing the highest oil concentration, confirming the hypothesis that oil addition would not interfere with the normal ripening process. Regarding the sensory analysis, the chia oil enriched cheeses showed a good acceptance by the judges.Sin financiación4.006 JCR (2019) Q1, 28/130 Food Science & Technology1.313 SJR (2019) Q1, 27/327 Food ScienceNo data IDR 2019UE