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Oregano ( Origanum vulgare L.) is mainly cultivated, both as fresh and dried herb, for several purposes, such as ailments, drugs, and spices. To evaluate the influence of some drying methods on the chemical composition of the essential oil of oregano, its aerial parts were dehydrated by convective drying techniques (shade, static oven), microwave-assisted heating (three different treatments) and osmotic treatment. The oils were analyzed by GC-FID and GC–MS. The highest essential oil yield was achieved from microwave and shade drying methods. In total, 39 components were found, with carvacrol (ranging from 56.2 to 81.4%) being the main constituent; other compounds present in lower amounts were p -cymene (1.6–17.7%), γ-terpinene (0.8–14.2%), α-pinene (0.1–2.1%), thymol methyl ether (0.4–1.8%) and thimoquinone (0.5–3.5%). The essential oil yields varied among the different treatments as well as the relative compositions. The percentages of p -cymene, γ-terpinene and α-pinene decreased significantly in the dried sample compared with the fresh sample; on the other hand, carvacrol, isoborneol and linalool increased significantly in the dried materials. The choice of the drying method for obtaining the essential oil therefore appears crucial not only in relation to the higher yield but also and above all in reference to the percentage presence of components that can direct the essential oil toward an appropriate use.

This study is aimed at assessing the essential oil composition, total phenolic content, antimicrobial and antioxidant activities of Thymus vulgaris collected in five different area of the Campania Region, Southern Italy. The chemical composition of the essential oils was studied by GC-flame ionization detector (FID) and GC/MS; the biological activities were evaluated through determination of MIC and minimum bactericidal concentration (MBC) and evaluation of antioxidant activity. In total, 134 compounds were identified. The oils were mainly composed of phenolic compounds, and all oils belonged to the chemotype thymol. The antimicrobial activity of the five oils was assayed against ten bacterial strains. The oils showed different inhibitory activity against some Gram-positive pathogens. The total phenol content in the essential oils ranged from 77.6–165.1 mg gallic acid equivalents (GAE)/g. The results reported here may help to shed light on the complex chemotaxonomy of the genus Thymus. These oils could be used in many fields as natural preservatives of food and as nutraceuticals.

Olea europaea L. ‘Lavagnina’ is cultivated in the Eastern Ligurian coast (Italy), and during the pruning process a huge amount of pruning residues is produced. This by-product is generally disposed of by burning, despite still containing bioactive compounds. In particular, olive leaves are indeed rich in secondary metabolites, which can vary both in quality and quantity in relation to the cultivar considered and the area of cultivation. For this reason, we aimed to carry out a pharmacognostic study of the pruned leaves of the unexplored local cultivar ‘Lavagnina’, evaluating the possibility of reusing this by-product for new health applications. The micromorphological characterization was conducted by light and scanning electron microscopy. ‘Lavagnina’ leaf was micromorphologically similar to that of other olive cultivars; however, it differed in terms of midrib structure. Leaf extracts were obtained using solvents of increasing polarity (petroleum ether, chloroform, methanol) and the food-grade solvent, 70% ethanol. A high antioxidant activity was found only for the methanolic (ME) and hydroalcoholic (HAE) extracts, and, therefore, they were then characterized from a phytochemical point of view by LC-ESI-HR-MS. Such analysis allowed the identification of secondary metabolites belonging mainly to secoiridoids, flavonoids, and iridoids. Overall, the HAE had the highest antioxidant activity (17.3 ± 0.6 μg/mL), and it is, therefore, the best candidate for health applications related to a protective effect on a variety of inflammation-related diseases, also considering that inflammation may play a role in cancer progression.

This study analyzed five essential oils derived from plants that, despite sharing the common “pepper”, belong to distinct genera and botanical families, which are increasingly recognized for their multifunctional bioactivities, including antioxidant, neuroprotective, and antimicrobial properties. In particular, five commercially available essential oils obtained from Pimenta dioica, Piper nigrum, Schinus molle, Schinus terebinthifolia, and Zanthoxylum armatum were chemically characterized and systematically evaluated for their biological potential. Gas chromatography–mass spectrometry analysis revealed distinct phytochemical profiles dominated by phenylpropanoids, monoterpenes, or oxygenated monoterpenes, which were further discriminated by multivariate statistical analysis. The essential oils were assessed in vitro for antioxidant capacity (DPPH and TEAC assays), anti-arthritic activity (protein denaturation inhibition), neuroprotective effects (acetylcholinesterase, butyrylcholinesterase, and tyrosinase inhibition), and antibiofilm activity against clinically relevant Gram-positive and Gram-negative bacteria. All oils exhibited measurable antioxidant and enzyme inhibitory activities, with P. dioica and P. nigrum showing the most balanced redox and neuroprotective profiles. Significant antibiofilm effects were observed during biofilm formation, while mature biofilms displayed strain- and oil-dependent susceptibility, highlighting differences between biomass reduction and metabolic inhibition. Overall, the results demonstrate that pepper-derived essential oils possess complementary and multi-target bioactivities strongly linked to their chemical composition, supporting their potential application as natural agents in food, pharmaceutical, and biomedical fields.

The antioxidant capacity and antimicrobial activity of the essential oil of Moringa oleifera (Moringaceae) grown in Mozambique was investigated. The chemical composition was studied by means of GC and GC-MS analysis. Hexacosane (13.9%), pentacosane (13.3%) and heptacosane (11.4%) were the main components. Ultra High Performance Chromatography-DAD analysis detected the flavonoids quercetin (126 μg/g) and luteolin (6.2 μg/g). The essential oil exhibited a relatively low free radical scavenging capacity. The antimicrobial activity of the essential oil was assayed against two Gram-positive strains (Bacillus cereus, Staphylococcus aureus), two Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa), and five fungal strains of agro-food interest (Penicillium aurantiogriseum, Penicillium expansum, Penicillium citrinum, Penicillium digitatum, and Aspergillus niger spp.). B. cereus and P. aeruginosa, as well as the fungal strains were sensitive to the essential oil.

Deeper knowledge of the potentiality of aromatic plants can provide results of economic importance for food and pharmacological industry. The essential oils of seven Lamiaceae species were analyzed by gas chromatography-mass spectrometry and assayed for their antibacterial, antifungal and mutagenic activities. Monoterpenes in the oils ranged between 82.47% (hyssop oil) and 97.48% (thyme oil), being mainly represented by oxygenated compounds. The antibacterial activity was evaluated against six pathogenic and five non-pathogenic bacterial strains. Oregano and thyme oils showed the strongest antibacterial activity against the pathogenic ones. The antifungal activity was evaluated against six fungal strains of agrifood interest: the oils tested exhibited variable degrees of activity. Two Salmonella typhimurium strains were used to assess the possible mutagenic activity. No oil showed mutagenic activity. Data obtained let us hypothesise that the use of essential oils could be a viable and safe way to decrease the utilisation of synthetic food preservatives. Further research is needed to obtain information regarding the practical effectiveness of essential oils to prevent the growth of food borne and spoiling microbes under specific application conditions.

Monoterpenes, the main constituents of essential oils, are known for their many biological activities. The present work studied the potential biological activity of twenty-seven monoterpenes, including monoterpene hydrocarbons and oxygenated ones, against seed germination and subsequent primary radicle growth of Raphanus sativus L. (radish) and Lepidium sativum L. (garden cress), under laboratory conditions. The compounds, belonging to different chemical classes, showed different potency in affecting both parameters evaluated. The assayed compounds demonstrated a good inhibitory activity in a dose-dependent way. In general, radish seed is more sensitive than garden cress and its germination appeares more inhibited by alcohols; at the highest concentration tested, the more active substances were geraniol, borneol, (±)-β-citronellol and α-terpineol. Geraniol and carvone inhibited, in a significant way, the germination of garden cress, at the highest concentration tested. Radicle elongation of two test species was inhibited mainly by alcohols and ketones. Carvone inhibited the radicle elongation of both seeds, at almost all concentrations assayed, while 1,8-cineole inhibited their radicle elongation at the lowest concentrations (10−5 M, 10−6 M).

[Table: see text]. This guidance document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003, for the authorisation of additives for use in animal nutrition. It specifically covers the assessment of the safety for the target species.

This guidance document is intended to assist the applicant in the preparation and the presentation of an application, as foreseen in Article 7.6 of Regulation (EC) No 1831/2003, for the authorisation of additives for use in animal nutrition. It specifically covers the assessment of the efficacy of feed additives. Draft Endorsed by the FEEDAP Panel 28 November 2018 Submitted for public consultation 4 December 2017 End of public consultation 28 January 2018 Adoption by the FEEDAP Panel 17 April 2018 Implementation date 1 September 2018 This publication is linked to the following EFSA Supporting Publications article: http://onlinelibrary.wiley.com/doi/10.2903/sp.efsa.2018.EN-1411/full

Essential oils obtained from inflorescences of three Origanum vulgare L.ssp. hirtum (Link) Ietswaart samples, growing wild in different locations in Campania (Southern Italy), were analysed. Three chemotypes were found: the first, with a prevalence of carvacrol/thymol; the second, characterized by the prevalence of thymol/α-terpineol; the third, featuring a prevalence of linalyl acetate and linalool. This chemical study attempts to provide a contribution in shedding light on the relationship between chemical composition and biotypes and/or chemotypes in Origanum vulgare ssp. hirtum. The essential oils were also evaluated for their antibacterial activity against 10 selected microorganisms. The data obtained contribute to the future view to use the essential oils as natural preservatives for food products, due to their positive effect on their safety and shelf life.