Lemon essential oil; the organic insect repellent

Commercial insecticides are widely used in most sectors of the agricultural production to avoid or reduce losses by insects and hence it can improve the production as well as the quality of the product produced. In some ways, it can also improve the value of food and also its safety. Insecticides can be considered as an economic, labour-saving and efficient tool of insect management in agricultural production [1]

Enfleurage Essential Oil From Jasmine and Rose Using Cold Fat Adsorbent

Flower essential oils can't be taken by distillation, which is the oils' component will damage because of hydrolysis and polymerization process. High-boiling components can't be transported by water vapor so its yield and quality of the oil product is low. The alternative method for producing flower essential oils is an enfleurage process. Enfleurage is essential oil extraction process using cold fat, where the scent of flowers is absorbed by fat. The aim of the research is to obtain information about the optimum conditions based on essential oils of flowers through enfleurage method. Enfleurage process was begun with prepared the adsorbent which was made from mixing of vegetable fat and animal fat in ratio of 1:1. Fat was heated up to 60 0C further stirring for 15 minutes. As long as stirring, the fat mixture was mixed with benzoate and stirred for 2 hours. After the adsorbent was ready, a chassis was smeared with a layer of fat and flowers were palced in surface of fat for 1, 3, 5, 7, 9 and 11 days. The process was repeated with change the flowers every 24 hour with fresh flowers. When contact time had finished, fat was extracted using alcohol and it was separated by vacum distillation. The maximum yield was obtained for 5 days 0.89 % for jasmine, 0.88 % for rose and 0.84 % for frangipani. The enfleurage process is an effective method to produce flowers essential oils. The success of it depends on type of adsorbent, the level of florescence, as well as enfleurage's period

Coloured mulch as a weed control technology and yield booster for summer savory

An investigation into the effect of coloured mulch technology as a technique to control weeds when growing the essential oil plant, summer savory (Satureja hortensis) was made. As well as weed control, the effects on the production of crop biomass and essential oil content and quality were also considered. The mulch treatments produced significantly more biomass than either of the control treatments (which used no mulch either with or without herbicide). The white mulch treatment produced the greatest biomass, closely followed by the red mulch treatment. The blue mulch treatment was third in ranking, although not significantly greater than the black mulch. Estimates of the quantity of essential oil produced by each treatment followed a similar trend to that shown by biomass production

Investigation of Using Natural Aromatizers of Lemon Essential Oil in Ayurvedic Culinary

There was considered a possibility of using natural aromatizers in ayurvedic culinary, namely fractions that act as a product of lemon essential oil. There was presented the component ratio and characteristic of a fragrance of a terpene fraction and terpenoid one, obtained by the gas-chromatographic analysis on a nozzle column with a stable dynonyl phthalate fraction by the standard method.A classic salad sauce “Vinaigrette” was chosen as a research subject. The introduction of natural aromatizers was conducted at the final stage of mixing olive oil and other ingredients of the dish. The optimal amount of aromatizers was determined empirically by sensor analysis results. During the studies, it has been established, that a fraction of lemon essential oil No. 1 must be introduced in amount 0,1 g for 1000 g of the ready product, a fraction of lemon essential oil No. 2 – 0,125 g for 1000 g of the ready product.As far as terpenes and terpenoids of lemon essential oil are natural substances of the initial raw material, stimulating food juices extraction, it allows to state about the activation of so-called “digestive fire” at using the aromatized sauce

Elaboration of Essential Oil From the Oregano for Medicinal Use Sheet

The extraction and industrialization of the oregano oil in Ecuador can represent an important source of work, from the harvest to the transformation of the raw material into finished product. The oregano is a plant known from many years back and has always been used for medicinal purposes and is currently being used in many fields such as perfumery, gastronomy, toiletries; But its main use is in medicine. The work proposes a methodology that allows extracting the essential oil of the plant for different medical uses such as: anti - inflammatory, analgesic, antioxidant and antibiotic, being of social benefit representing an economic impact in its industrializatio

Chemical Composition and in Vitro Evaluation of the Antioxidant and Antimicrobial Activities of Eucalyptus gillii Essential Oil and Extracts

In this study, essential oil and various extracts (hexane, petroleum ether, acetone, ethanol, methanol and water) of Eucalyptus gilii were screened for their chemical composition, antimicrobial and antioxidant activities. The essential oil chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography-flame ionization detection (GC-FID), respectively. Thirty four compounds were identified, corresponding to 99.5% of the total essential oil. Tannins [104.9-251.3 g catechin equivalent (CE)/Kg dry mass], flavonoids [3.3-34.3 g quercetin equivalent (QE)/Kg dry mass], phenolics [4.7-216.6 g gallic acid equivalent (GAE)/Kg dry mass] and anthocyannins [1.2-45.3 mg cyanidin-3-glucoside equivalent (C3GE)/Kg dry mass] of various extracts were investigated. Free radical scavenging capacity of all samples was determinedt. In the 1,1-diphenyl-2-picrylhydrazyl (DPPH) assay, the IC50 of essential oil was 163.5 ± 10.7 mg/L and in the 2,2'-azinobis-3-ethylbenzothiazoline-6-sulphonate (ABTS) assay, it was 94.7 ± 7.1 mg/L. Among the various extracts, the water extract showed the best result (IC50 = 11.4 ± 0.6 mg/L) in the DPPH assay which was comparable to vitamin C (IC50 = 4.4 ± 0.2 mg/L). The antimicrobial activities were evaluated against different bacterial and fungal strains. Gram positive bacteria were found to be more sensitive to the essential oil and extracts than Gram negative ones. Anthocyanins seem to have a major effect on the growth of Bacillus subtilis (R2 = 0.79). A significant antifungal activity was observed against the yeast and fungi. Correlations between chemical composition and antioxidant activities were studied and R2 values were about 0.96 for the effect of phenolics on the DPPH assay

The comparison of the content of essential oil and flavonoids in selected species of genus Achillea millefolium agg. cultivated in conventional and organic way

The content of essential oil and flavonoids in 16 taxons of the Achillea millefolium agg. group was evaluated for the Mendel University in Brno, Faculty of Horticulture in Lednice. The evaluation includes the species Achillea millefolium, A. collina and A. pannonica.a. Dried aerial part harvested in full blossom was the material used for the evaluation.The amount of essential oil was determined by distillation according Czech Pharmacopoeia (2002). The content of flavonoids was determined according to the methods of Unigeo Company, by the absroption spectrophotometry method

Essential oil and hydrophilic antibiotic co-encapsulation in multiple lipid nanoparticles: proof of concept and in vitro activity against Pseudomonas aeruginosa

Producción CientíficaIn the worldwide context of an impending emergence of multidrug-resistant bacteria, this research combined the advantages of multiple lipid nanoparticles (MLNs) and the promising therapeutic use of essential oils (EOs) as a strategy to fight the antibiotic resistance of three Pseudomonas aeruginosa strains with different cefepime (FEP) resistance profiles. MLNs were prepared by ultrasonication using glyceryl trioleate (GTO) and glyceryl tristearate (GTS) as a liquid and a solid lipid, respectively. Rosemary EO (REO) was selected as the model EO. REO/FEP-loaded MLNs were characterized by their small size (~110 nm), important encapsulation efficiency, and high physical stability over time (60 days). An assessment of the antimicrobial activity was performed using antimicrobial susceptibility testing assays against selected P. aeruginosa strains. The assays showed a considerable increase in the antibacterial property of REO-loaded MLNs compared with the effect of crude EO, especially against P. aeruginosa ATCC 9027, in which the minimum inhibitory concentration (MIC) value decreased from 80 to 0.6 mg/mL upon encapsulation. Furthermore, the incorporation of FEP in MLNs stabilized the drug without affecting its antipseudomonal activity. Thus, the ability to co-encapsulate an essential oil and a hydrophilic antibiotic into MLN has been successfully proved, opening new possibilities for the treatment of serious antimicrobial infections.Tunisian Ministry of HEducation and Scientific Research and by the Fundación General de la Universidad de Valladolid (PIP 063/147181)Fondo de Innovación, Tecnología y Economía Circular (FITEC) e iNOVA4Health (UIDB/04462/2020