Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products

Sandulachi, Elisaveta; Macari, Artur; Ghendov-Mosanu, Aliona; Cojocari, Daniela; Sturza, Rodica

doi:10.4236/aim.2021.1111043

Cited by 6 publications

(7 citation statements)

References 74 publications

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“…1 H NMR (400 MHz, CDCl 3 ) d: d 7.72 (d, J = 7.9 Hz, 1H), 7.59 (d, J = 8.4 Hz, 1H), 7.53-7.44 (m, 2H), 7.32 (t, J = 7.5 Hz, 1H), 2.62 (s, 3H). 13 2-(Benzofuran-2-yl)-1-morpholinoethane-1-thione (9). A mixture of 1-(benzofuran-2-yl)ethan-1-one 8 (25.3 mmol, 4.06 g) and sulfur (38.0 mmol, 1.217 g) in 3.27 mL morpholine was reuxed overnight with agitation.…”

Section: General Informationmentioning

confidence: 99%

“…It is responsible for causing vascular wilt 5 and contaminating crops such as wheat, barley, corn, bananas, and cotton, resulting in substantial worldwide losses estimated at approximately 80%. [6][7][8] This invasive plant pathogen also contributes to the presence of mycotoxins in food, which not only jeopardizes food safety 9 but also endangers the health of both humans and animals, making them susceptible to fungal infections.…”

Section: Introductionmentioning

confidence: 99%

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On the way to potential antifungal compounds: synthesis and in vitro activity of 2-benzofuranylacetic acid amides

Mahecha-Mahecha,

Borrego-Muñoz,

Pombo

et al. 2023

RSC Adv.

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Section: General Informationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

On the way to potential antifungal compounds: synthesis and in vitro activity of 2-benzofuranylacetic acid amides

Mahecha-Mahecha,

Borrego-Muñoz,

Pombo

et al. 2023

RSC Adv.

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“…Allicin, kaempferol, ferulic acid, astragalin, methyl allyl disulfide, quercetin, diallyl disulfide, and furostanol glycosides (Khan et al, 2015;Kyung, 2012;Nishimura et al, 2006;Woo et al, 2012 Artemisia dracunculus L.-Tarragon + + + L-ascorbic acids, chlorophylls, carotenoids, tannins and flavonoids, essential oils, coumarins (>1%), flavonoids, and phenol carbonic acid (Kordali et al, 2005;Nurzynska-Wierdak & Zawislak, 2014;Obolskiy et al, 2011;Parham et al, 2020;Sandulachi et al, 2021;Souri et al, 2004;Zare et al, 2021) Brassica juncea L Czern.-Mustard + + + Phenolics, sinapic acid and sinapoyl esters, glucosinolate (Engels et al, 2012;Kurt et al, 2011;Miceli et al, 2014;Oguro et al, 2014;Park et al, 2017;Sturm & Wagner, 2017;Sun et al, 2018;Thiyam, Stöckmann, Zum Felde, et al, 2006;Tian & Deng, 2020 Carum carvi L.-Caraway + + + Essential oils-carvone, limonene, germacrene D, and trans-dihydrocarvone, (Assami et al, 2012;Hajlaoui et al, 2021;Hromiš et al, 2015;Kocić-Tanackov et al, 2020;Obolskiy et al, 2011;Rasooli & Allameh, 2016;Samojlik et al, 2010;Seidler-Łozykowska et al, 2013;Tomović et al, 2021) Coriandrum sativum L.-Coriander -Silva et al, 2013;Bogavac et al, 2015;Delaquis et al, 2002;Diana et al, 2016;Dua et al, 2014;Freires et al, 2014;Kačániová et al, 2020;…”

Section: Allium Sativummentioning

confidence: 99%

A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives

Burenjargal

Narangerel

Batmunkh

et al. 2023

Food Science & Nutrition

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Consumers have recently preferred food that is easy to make and of excellent quality, as well as food that is safe, natural, and minimally processed, but has a longer shelf life. Food deteriorates over time as a result of microbiological, chemical, or physical changes. Phytochemicals derived from medicinal and food plants have long been recognized for their biological activity to protect plants. These bioactivities are designed to increase the shelf life of food while inhibiting the growth of microorganisms. The use of natural plant food preservatives containing bioactive compounds as health‐promoting agents is particularly intriguing. Furthermore, due to their effectiveness against food spoilage and foodborne pathogens, natural plant‐origin antimicrobial compounds have been investigated as alternatives to synthetic antimicrobial compounds for preserving food quality. This review focused on the plant composition and properties that can be utilized as a natural food preservative, as well as the possibilities of using Mongolian medicinal plants.

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“…According to several studies, thyme ( Thymus vulgaris ) and basil ( Ocimum basilicum var. Aristotle ) are among the most appreciated aromatic plants by consumers as culinary herbs, but also with multiple uses in the pharmaceutical, cosmetic, or food industries for meat bio-preservation [ 194 , 195 , 196 , 197 ].…”

Section: The Potential Of Rainbow Trout Farming In Aquaponicsmentioning

confidence: 99%

Aquaponics as a Promising Strategy to Mitigate Impacts of Climate Change on Rainbow Trout Culture

Vasdravanidis

Alvanou

Lattos

et al. 2022

Animals

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The impact of climate change on both terrestrial and aquatic ecosystems tends to become more progressively pronounced and devastating over the years. The sector of aquaculture is severely affected by natural abiotic factors, on account of climate change, that lead to various undesirable phenomena, including aquatic species mortalities and decreased productivity owing to oxidative and thermal stress of the reared organisms. Novel innovative technologies, such as aquaponics that are based on the co-cultivation of freshwater fish with plants in a sustainable manner under the context of controlled abiotic factors, represent a promising tool for mitigating the effect of climate change on reared fish. The rainbow trout (Oncorhynchus mykiss) constitutes one of the major freshwater-reared fish species, contributing to the national economies of numerous countries, and more specifically, to regional development, supporting mountainous areas of low productivity. However, it is highly vulnerable to climate change effects, mainly due to the concrete raceways, in which it is reared, that are constructed on the flow-through of rivers and are, therefore, dependent on water’s physical properties. The current review study evaluates the suitability, progress, and challenges of developing innovative and sustainable aquaponic systems to rear rainbow trout in combination with the cultivation of plants. Although not commercially developed to a great extent yet, research has shown that the rainbow trout is a valuable experimental model for aquaponics that may be also commercially exploited in the future. In particular, abiotic factors required in rainbow trout farming along, with the high protein proportion required in the ratios due to the strict carnivorous feeding behavior, result in high nitrate production that can be utilized by plants as a source of nitrogen in an aquaponic system. Intensive farming of rainbow trout in aquaponic systems can be controlled using digital monitoring of the system parameters, mitigating the obstacles originating from extreme temperature fluctuations.

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Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products

Cited by 6 publications

References 74 publications

On the way to potential antifungal compounds: synthesis and in vitro activity of 2-benzofuranylacetic acid amides

On the way to potential antifungal compounds: synthesis and in vitro activity of 2-benzofuranylacetic acid amides

A review of the bioactive properties of Mongolian plants, with a focus on their potential as natural food preservatives

Aquaponics as a Promising Strategy to Mitigate Impacts of Climate Change on Rainbow Trout Culture

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