Rosemary Rosmarinus Officinalis
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. Rosemary extract formulated with hydrogel in the control of root-knot nematode and in the activation of defense mechanisms in tomato
RESUMO Nematoides formadores de galha, como Meloidogyne incognita, representam grande problema na tomaticultura, demandando o uso de diversas medidas para o seu manejo. Buscando alternativa eficaz, o objetivo desse trabalho foi testar o extrato de alecrim (Rosmarinus officinalis) em formulação com hidrogel para controle de M. incognita em tomateiro. O form
Horticultura Brasileira. Publicado em: 2022
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2. Green Extraction Optimization of Bioactive Compounds from Rosemary (Rosmarinus officinalis L.) Using Response Surface Methodology
Rosemary (Rosmarinus officinalis L.) is known for its bioactive compounds with high antioxidant potential and pharmacological properties, such as antibacterial, antidepressant and anti-inflammatory. These properties are attributed to the presence of (poly)phenolic compounds. In the literature there is no extraction of these compounds with a totally non-toxic
J. Braz. Chem. Soc.. Publicado em: 2020-12
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3. Clinical Assessment of Rosemary-based Toothpaste (Rosmarinus officinalis Linn.): A Randomized Controlled Double-blind Study
Resumo O presente estudo investigou a ação de uma pasta de dente feita a partir do extrato de Rosmarinus officinalis Linn. (Alecrim) em um ensaio clínico randomizado, controlado, aberto e duplo-cego. Cento e dez voluntários preencheram os critérios de inclusão e foram separados aleatoriamente em dois grupos de acordo com as pastas usadas: Grupo A (expe
Braz. Dent. J.. Publicado em: 04/04/2019
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4. Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties
Abstract The effect of different level of rosemary extract (RE) (Rosmarinus officinalis Linn.) cultivated in Jordan, and other preservative on quality and stability of ground chicken meat was investigated. Treatments, were involved 1) Control (No additive), 2) 300 ppm (RE), 3) 350 ppm RE, 4) 300 ppm L-Ascorbic acid (E-300), 5) 200 ppm Sodium nitrite (E-250),
Food Sci. Technol. Publicado em: 13/11/2017
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5. Rosemary as natural antioxidant to prevent oxidation in chicken burgers
Abstract Rosemary (Rosmarinus officinalis) is known for their sensory characteristics and antioxidant properties, mainly due to the presence of several phenolic compounds. The aim of this work, was determine the antioxidant activity and apply the Rosemary lyophilized extract (RLE) in chicken burger, for assess their ability to reduce the lipid oxidation. Tot
Food Sci. Technol. Publicado em: 31/07/2017
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6. Rosemary and Pitanga Aqueous Leaf Extracts On Beef Patties Stability under Cold Storage
ABSTRACT Because processing and storage conditions affect several beef quality attributes, the food industry uses a variety of synthetic antioxidants. However, some synthetic antioxidants have been questioned regarding its safety, and thus the interest in using natural antioxidants in food products is increasing. This paper aimed at assessing leaf aqueous ex
Braz. arch. biol. technol.. Publicado em: 31/10/2016
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7. Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly
Braz. J. Microbiol.. Publicado em: 2016-06
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8. Evaluation of natural preservatives in combination with acid whey for use in fermented sausage
ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged sto
Sci. agric. (Piracicaba, Braz.). Publicado em: 2016-04
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9. Effects of Different Dietary Rosmarinus Officinalis Powder and Vitamin E Levels on the Performance and Gut Gross Morphometry of Broiler Chickens
ABSTRACT The main objective of the present study was to evaluate the effects of the dietary addition of different levels of rosemary powder (RP) and vitamin E (VitE) on broiler performance and gut gross morphometry. A total of 270 one-day-old Ross 308 male chicks were randomly assigned to nine dietary treatments with three replicates of10 birds each. Treatme
Rev. Bras. Cienc. Avic.. Publicado em: 2015-12
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10. Response Surface Methodology Applied in the Study of Emulsion Formulations in the Presence of Leaves of Rosemary (Rosmarinus officinalis L.) as a Source of Natural Antioxidants
The use of synthetic antioxidants in human consuming products is in disuse due to health toxic related issues. The search for substances to substitute synthetic antioxidants boosts studies concerned with the findings of sources of natural antioxidants. Thus, the aim of this work was to evaluate the use of comminuted leaves of rosemary (Rosmarinus officinalis
J. Braz. Chem. Soc.. Publicado em: 2015-10
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11. Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and Listeria monocytogenes) in poultry fillets and on their meat quality during 7 days of refrigerated storage were investigated. Because REO at 0.05% and 0.1% had weak antibacterial activ
Braz. J. Microbiol.. Publicado em: 2015-06
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12. Essential oils of thyme and Rosemary in the control of Listeria monocytogenes in raw beef
This study was developed in order to evaluate two alternatives for the control of Listeria monocytogenes in raw bovine meat pieces, both based on the use of Thymus vulgaris and Rosmarinus officinalis essential oils (EOs). The antilisterial activity of different concentrations of the EOs was tested in vitro using agar dilution and disk volatilization techniqu
Braz. J. Microbiol.. Publicado em: 2013-12