Influencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico

The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, was obtained from Andalgalá, Catamarca. The essential oil presented high amounts of α-terpinene (10%), γ-terpinene (15.1%), terpinen- 4-ol (15.5%) and thymol (13.0%) as the main components. No negative effect on growth or metabolic activity of lactic acid bacteria Streptococcus thermophilus CRL 728 and CRL 813, Lactobacillus delbrueckii subsp. bulgaricus CRL 656 and CRL 468, and Lactococcus lactis subsp. lactis CRL 597 up to the maximum concentration (200 μg/g) assayed was observed. No differ-ences in the organoleptic characteristics of semi-hard cheeses flavored with oregano essential oil (200 μg/g) and homemade cheeses flavored with oregano leaves were found. With respect to the microbiological quality of the products, neither enterobacteria nor mold and yeast were detected during ripening in essential-oil flavored cheese compared to control cheese (enter-obacteria 2 × 103 UFC/g) and cheese flavored with oregano leaves (mold/yeast 4 × 104 CFU/g). Our results showed that the use of oregano essential oil and lactic starter culture considerably improved cheese quality.Fil: Marcial, Guillermo Emilio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Nuñez, Martha Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; ArgentinaFil: Coll Araoz, Maria Victoria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Font, Graciela Maria. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentin

Chemical Constituents, Antioxidative and Antimicrobial Activities of Essential Oil and Oleoresin of Tailed Pepper (Piper Cubeba L)

The antimicrobial and antioxidant potentials of hydrodistilled essential oil and oleoresin (obtained using acetone as a solvent) of tailed pepper were carried out by different techniques. The results obtained from antioxidant activity measurements of essential oil and oleoresin against mustard oil were measured for duration of 28 days in terms of peroxide, thiobarbituric acid, total carbonyl and p-anisidine values. The results obtained from butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) was similar to both the oleoresin and essential oil. In addition, the inhibitory action in linoleic acid system was studied by monitoring accumulation of peroxide concentration. The radical scavenging capacity of both essential oil and oleoresin on 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) radical were (71.2%) and (69.77%) respectively at 25 µL/mL. It was relatively lower in comparison with synthetic antioxidants (BHA-96.41%; BHT- 95.91%). The results obtained from reducing power, chelating effect and hydroxyl radical scavenging effect was also supported the antioxidant of essential oil and oleoresin. The tailed pepper essential oil and oleoresin showed 100% mycelial zone inhibition against Penicillium viridicatum at 3000 and 2000 ppm respectively in the poison food method. It is interesting to note that the essential oil revealed 100% clear zone inhibition against Aspergillus flavus at all tested concentrations. The chemical characterization of tailed pepper essential oil by GC and GC-MS resulted in the identification of 44 components accounting for 97.8% of the oil.Fil: Singh, Gurdip. Gorakhpur University; IndiaFil: Marimuthu, Palanisamy. Gorakhpur University; IndiaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentin

Senecio intoxication of equines from Argentinean northwest

La toxicidad de varias especies del género Senecio es bien conocida a nivel mundial. En Argentina se han descrito casos en bovinos pero los registros son escasos. En este trabajo se describen cuadros de seneciosis equina en dos predios rurales del noroeste argentino (Salta). Se mencionan los hallazgos clínicos y patológicos, caracterizados por fibrosis hepática, megalocitosis, hiperplasia biliar y colestasis. En individuos afectados se observó pérdida de peso, depresión, ataxia y dificultad para deambular. En las áreas de pastoreo se identificó la presencia de Senecio rudbeckiaefolius, S. madagascariensis y S. hieronymi. Se identificaron y cuantificaron alcaloides pirrolizidínicos en estas tres especies, mediante cromatografía gaseosa acoplada a espectrometría de masa. Se determinó la presencia de senecionina, integerrimina, usaramina, jacozina, jacobina, senecivernina, platyphyllina y neoplatyphyllina. Los resultados obtenidos confirman la intoxicación de equinos por Senecio en Argentina y ponen de manifiesto los primeros hallazgos de alcaloides pirrolizidínicos en tres especies de Senecio endémicas para el noroeste del país.The toxicity of several species of genus Senecio is well known worldwide. In Argentina there have been cases in cattle but records are scarce. In this paper equine seneciosis is described in two rural areas of argentinean northwest. Clinical and pathological findings characterized by hepatic fibrosis, megalocytosis, cholestasis and biliary hyperplasia, were recorded. In sick animals it was observed weight loss, depression, and ataxia. In grassing areas Senecio rudbeckiaefolius, Senecio madagascariensis and Senecio hieronymi were identified. Pyrrolizidine alkaloids were identified by gas chromatography coupled to mass spectrometry. Presence of senecionine, integerrimine, usaramine, jacozine, jacobine, senecivernine, platyphylline and neoplatyphylline was recorded. The results confirm Senecio poisoning in horses in Argentina and reveal the first finding of pyrrolizidine alkaloids in three endemic species of Senecio for Northwest Argentina.Fil: Micheloud, J. F.. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Salta-Jujuy. Estación Experimental Agropecuaria Salta; Argentina. Universidad Católica de Salta; ArgentinaFil: Merep, P.. No especifica;Fil: Tomas Grau, Rodrigo Hernán. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Investigaciones Biológicas. Universidad Nacional de Tucumán. Instituto Superior de Investigaciones Biológicas; ArgentinaFil: Perotti, M. No especifica;Fil: Schuff, Carola. No especifica

A linear sesterterpene, two squalene derivatives and two peptide derivatives from croton hieronymi

Aerial parts of Croton hieronymi furnished in addition to a large number of plant sterols and triterpenes the C-25 analog of transphytol, the squalene derivatives all-trans-2,6,15,19,23-pentamethyltetracosa-2,6,10,(28),14,22,28-hexaene-11-ol and all-trans-10-methylene-2,6,10,14,18,22-pentamethyltetracosa-1,6,10,14,18,22-hexaen-3-ol, the sesquiterpenes epicubenol and T-cadinol, the acetophenone derivative xanthoxylin and the peptide derivatives aurentiamide acetate and N-benzoylphenylalanyl-N-benzoylphenylalaninate.Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Kotowicz, Claudia. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Gédris, Thomas E.. Florida State University; Estados UnidosFil: Herz, Werner. Florida State University; Estados Unido

In vitro antioxidant potentials and chemistry of essential oils and oleoresins from fresh and sun-dried Mentha longifolia L.

The present study was designed to assess differences in chemical composition and antioxidant potential of essential oils and oleoresins from fresh and sun-dried Mentha longifolia L. Essential oils and oleoresins were obtained by hydrodistillation and solvent extraction (n-hexane and ethanol), respectively. The chemical profile was evaluated by using gas chromatography (GC) and GC coupled to mass spectrometry (GC-MS). Antioxidant effectiveness was examined by five different methods, namely the ferric thiocyanate (FTC) method, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, determination of the metal chelating power, and determination of the peroxide and thiobarbituric acid values in mustard oil at 0.02% concentration. The chemical composition was dominated by the presence of piperitenone oxide, an oxygenated monoterpene whose composition varied from 23.2% to 88.5% in both essential oils and oleoresins. Based on the antioxidant potential of essential oils, oleoresins and synthetic antioxidants can be sorted in the following descending order: butylatedhydroxytoluene > dried mint essential oil > fresh mint essential oil > propyl gallate > fresh mint ethanol oleoresin > dried mint ethanol oleoresin > dried mint hexane oleoresin > fresh mint hexane oleoresin. The drying process has a significant influence on the qualitative and quantitative content of the extracted substances.Fil: Singh, Sunita. Gorakhpur University; IndiaFil: Das, S. S.. Gorakhpur University; IndiaFil: Singh, Gurdip. Gorakhpur University; IndiaFil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentin

Chemistry and in vitro antioxidant activity of volatile oil and oleoresins of black pepper (Piper nigrum)

Essential oil and oleoresins (ethanol and ethyl acetate) of Piper nigrum were extracted by using Clevenger and Soxhlet apparatus, respectively. GC-MS analysis of pepper essential oil showed the presence of 54 components representing about 96.6% of the total weight. β-Caryophylline (29.9%) was found as the major component along with limonene (13.2%), β-pinene (7.9%), sabinene (5.9%), and several other minor components. The major component of both ethanol and ethyl acetate oleoresins was found to contain piperine (63.9 and 39.0%), with many other components in lesser amounts. The antioxidant activities of essential oil and oleoresins were evaluated against mustard oil by peroxide, p-anisidine, and thiobarbituric acid. Both the oil and oleoresins showed strong antioxidant activity in comparison with butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) but lower than that of propyl gállate (PG). In addition, their inhibitory action by FTC method, scavenging capacity by DPPH (2,2′-diphenyl-1 -picrylhydrazy1 radical), and reducing power were also determined, proving the strong antioxidant capacity of both the essential oil and oleoresins of pepper.Fil: Kapoor, I. P. S.. Gorakhpur University; IndiaFil: Singh, Bandana. Gorakhpur University; IndiaFil: Singh, Gurdip. Gorakhpur University; IndiaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentin

Composition, In Vitro Antioxidant and Antimicrobial Activities of Essential Oil and Oleoresins Obtained from Black Cumin Seeds (Nigella sativa L.)

Gas chromatography-mass spectrometry (GC-MS) analysis revealed the major components in black cumin essential oils which were thymoquinone (37.6%) followed by p-cymene (31.2%), α-thujene (5.6%), thymohydroquinone (3.4%), and longifolene (2.0%), whereas the oleoresins extracted in different solvents contain linoleic acid as a major component. The antioxidant activity of essential oil and oleoresins was evaluated against linseed oil system at 200 ppm concentration by peroxide value, thiobarbituric acid value, ferric thiocyanate, ferrous ion chelating activity, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging methods. The essential oil and ethyl acetate oleoresin were found to be better than synthetic antioxidants. The total phenol contents (gallic acid equivalents, mg GAE per g) in black cumin essential oil, ethyl acetate, ethanol, and n-hexane oleoresins were calculated as 11.47±0.05, 10.88±0.9, 9.68±0.06, and 8.33±0.01, respectively, by Folin-Ciocalteau method. The essential oil showed up to 90% zone inhibition against Fusarium moniliforme in inverted petri plate method. Using agar well diffusion method for evaluating antibacterial activity, the essential oil was found to be highly effective against Gram-positive bacteria

Chemistry, antioxidant and antimicrobial potentials of white pepper (piper nigrum l.) essential oil and oleoresins

The antioxidant and antimicrobial potentials of volatile oil and oleoresins of white pepper (Piper nigrum L.) was investigated in the present study. The white pepper essential oil has shown strong activity for the inhibition of primary and secondary oxidation products in mustard oil added at 0.02 % concentration which was evaluated using peroxide value and thiobarbituric acid value. Moreover it was further supported by complementary antioxidant assays such as ferric thiocyanate method in linoleic acid system, chelating and scavenging effects on 1,10-diphenyl- 2-picrylhydrazyl radical. In antimicrobial investigations, using inverted petriplate and food poison techniques, white pepper essential oil showed strong inhibition for Fusarium graminearum and Penicillium viridicatum. The white pepper ethanol and n-hexane oleoresin showed moderate inhibition for all tested fungal strains. Gas chromatography?Mass spectrometry (GC?MS) technique was used to analyze 40 different components constituting approximately 97.7 % of the volatile oil. Among them b-caryophyllene (16.0 %), sabinene (12.6 %), limonene (11.9 %) and torreyol (9.3 %) were the major components with many minor components. Both ethanol and n-hexane oleoresins comprise of 26 components having piperine, as the major component.Fil: Singh, Sunita. DDU Gorakhpur University; IndiaFil: Kapoor, I. P. S.. DDU Gorakhpur University; IndiaFil: Singh, Gurdip. DDU Gorakhpur University; IndiaFil: Schuff, Carola. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Orgánica; ArgentinaFil: Perotti, Marina Elvira. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química Orgánica; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto de Quimica del Noroeste; Argentina. Universidad Nacional de Tucumán; Argentin