Antifungal properties are found in essential oil extracts of oregano (Origanum vulgare), rosemary (Salvia rosmarinus), clove (Syzygium aromaticum), thyme (Thymus), cinnamon (Cinnamomum verum), basil (Ocimum basilicum), therefore, the ability to prevent or inhibit the growth of Cladosporium spp., Lasiodiplodia spp., Colletotrichum spp., Fusarium spp., and Aspergillus spp. was studied. Cladosporium spp., Lasiodiplodia spp. Colletotrichum spp. Fusarium spp. y Aspergillus spp. fungi that were isolated and purified from the rot found on the banana peels (Musa paradisiaca). To perform a visual (macro-scopic) analysis of the Petri dish containing the pure fungus and a more detailed (microscopic) analysis of the fungal spores to classify it by genus, then, dilutions are prepared to inoculate onto amended PDA medium with chloramphenicol. Weekly re-inoculations are performed until iso-lated and purified fungi are obtained, which are then evaluated for in vitro inhibition and in vivo growth, according to the results of the in vivo analysis, the fungi were classified from higher to lower severity in: Colletotrichum spp., Lasiodiplodia spp., Aspergillus spp., Fusarium spp. and Cladosporium spp and based on fungal growth observations, it was found that basil and rosemary do not inhibit growth at the maximum concentration. Cinnamon inhibits at 400 ppm, rosemary halts fungal growth at 600 ppm, clove at 1000 ppm, and oregano at 800 ppm.

Essential oils oregano (Origanum vulgare), rosemary (Salvia rosmarinus), clove (Syzygium aromaticum), thyme (Thymus), cinnamon (Cinnamomum verum), basil (Ocimum basilicum), have antifungal properties. This study evaluated its ability to inhibit growth of isolated fungi and purified obtained from the rot of the banana peel, for the purpose of combating or inhibiting fungal growth in bananas (Musa paradisiaca). The methodology consists in preparing the dilutions to inoculate on PDA medium (Potato Dextrose Agar) amended with chloramphenicol to re-inoculate until obtaining the isolated and purified fungi of Trichoderma spp., Aspergillus spp., Penicillium spp. and Fusarium spp., which are characterized macroscopically and microscopically, subsequently, the growth is analyzed in vivo and the inhibition percentage in vitro. The results of the analysis in vivo report that the fungi in order of severity from greatest to least, was Penicillium spp., Trichoderma spp, Fusarium spp. y Aspergillus spp., while that the analysis in vivo reports that the rosemary and the basil does not inhibit fungal growth, while that the clove inhibit a 800 ppm, the cinnamon to 400 ppm and the oregano to 200 ppm to the four fungi. -2077601433541Citation: To be added by editorial staff during production. Academic Editor: Firstname Lastname Received: date Revised: date Accepted: date Published: date Copyright: © 2024 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).00Citation: To be added by editorial staff during production. Academic Editor: Firstname Lastname Received: date Revised: date Accepted: date Published: date Copyright: © 2024 by the authors. Submitted for possible open access publication under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Rosemary is one of the most important medicinal plants for natural therapy due to its multiple pharmacological properties, such as antioxidant, anti-inflammatory, neuroprotective, antiproliferative, antitumor, hepato- and nephroprotective, hypolipidemic, hypocholesterolemic, antihypertensive, anti-ischemic, hypoglycemic, radioprotective, antimicrobial, antiviral, antiallergic, wound healing. Our study reports for the first time, over a 12-month period, the identification and quantification of polyphenols and the investigation of the antioxidant and acetylcholinesterase (AChE) inhibitory activity of the Rosmarinus officinalis L. species harvested at flowering from the flora of southwestern Romania (Oltenia Region). Identification and quantification of polyphenolic acids was made by ultra-high-performance liquid chromatography/mass spectrometry (UHPLC/MS). Total phenolic content was determined using the spectrophotometric method. In situ antioxidant and anticholinesterase activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and AChE inhibitory assay, respectively, on high-performance thin-layer chromatography (HPTLC) plates. DPPH radical scavenging activity was also assessed spectrophotometrically. The results revealed significant correlations between specific polyphenolic compounds and the measured biological activities, understanding the role of seasonal variations and providing insights into the optimal harvesting times and medicinal benefits of rosemary. Our research brings new information on the phytochemical profile of R. officinalis, as a natural source of polyphenols with antioxidant and AChE inhibitory properties.

Margarines are W/O emulsions with minimal fat and are heat treated when used for baking. Lipid oxi-dation has been identified as the major deterioration process of margarines and addition of antioxidants is necessary. Consumers are increasingly demanding that chemical antioxidants in foods be replaced by natural preservatives. A multivariate statistical study gave us oxidative stability depending on the com-position of 20 different commercial margarines and an analysis of the principal components allowed us to classify and select eight of them. This study analyzes the antioxidant capacity of six different natural ground herbs (Curcuma longa, Illicium verum, Rosmarinus officinalis, Taraxacum officinale, Thymus piperella and Thymus vulgaris) on the oxidative stability of eight selected margarines. In order to evalu-ate the oxidative stability, we determine the induction period (IP) with Rancimat assays at 120 ºC with 1.5 hours of suppression. As results, Rosmarinus officinalis increases the IP value by 73.17% with respect to its basal values, Curcuma longa, Thymus vulgaris and Thymus piperella increases it between 17% and 26% and Taraxacum officinale together with Illicium verum reduces it between 19% and 34% respec-tively. A multiple linear regression model approach shows that IP has a positive correlation with SFA, PUFA,  acids, MUFA/PUFA ratio and antioxidant activity.

Zinc oxide (ZnO) nanoparticles (NPs) were synthesized using Rosmarinus officinalis leaf extract at 80 ° C (ZnO-80) and 180 ° C (ZnO-180). The biosynthesized ZnO NPs were characterized and their photocatalytic activity was evaluated for the degradation of methylene blue (MB) and crystal violet (CV) under sunlight irradiation. The results of the characterizations by XRD, TEM and SEM showed that the size of the NPs of ZnO-80 was smaller than that of ZnO-180 which exhibited flakier agglomerated spherical structures. Photocatalytic tests showed ZnO-80 which was prepared by a cheap and easy procedure compared to ZnO-180 effectively degrades MB and CV dyes under sunlight. The superior performance of ZnO-80 over ZnO-180 can be explained by the differences in their textural properties. This is because ZnO-80 has a smaller crystallite size, a specific surface area and a higher pore volume than ZnO-180. Fourier-transform infrared spectroscopy (FTIR) analyzes revealed that both samples contained an adsorbed carboxylate group (COO-), and accordingly a mechanism was proposed for the formation of ZnO NPs that include the carboxyl group.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate, and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC), and AA by several methods. The poultry pátês stored at 4°C were evaluated by the lipid oxidation. High concentrations of TPC were detected in rosemary extract and sage extract (46.48 and 41.61 mg GAE/g: Gallic acid equivalent respectively). The AA of rosemary and sage extracts by free radical-scavenging were 4745.72 and 2462.82 µmol Trolox/g, respectively. The high concentration of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during the storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

A relevant improvement of the cultivar conditions of Rosmarinus officinalis L. in desert areas was achieved by a specific combination between irrigation system and soil conditioner. A drastic reduction of water employment was obtained without affect the quality of the plants, determined by monitoring growth parameters and essential oil characteristics. In particular, the effect of surface and subsurface drip irrigation systems and different soil conditioners on growth parameters, yield, and essential oil constituents of rosemary plant was assessed. Field experiments at the Agricultural Research Station (Al-Adlya farm), SEKEM group Company, El-Sharkiya Governorate, Egypt, conducted over the two seasons revealed the effectiveness of the subsurface irrigation system in obtaining better performances, especially in terms of water saving. The combination of subsurface irrigation and the conditioner Hundz soil with bentonite showed the maximum mean values of growth characters compared with other soil amendments during both seasons. The possibility to employ a water-saving irrigation system as the subsurface one without any drawback in the resulting plants was also explored in terms of molecular composition. GC-MS analysis of the essential oil extracted from plants growth under different irrigation conditions revealed a comparable composition in both cases. The goodness of the most performing system was also confirmed by the comparable yield of the essential oil.

Vitamin B2, also known as riboflavin (RF) is an essential micronutrient for human health and must be obtained from dietary sources. Plants biosynthesize riboflavin and are important dietary sources of vitamin B2 for humans. Our present study reports sensitive detection of Vitamin B2 in widely consumed for tea infusions, namely black, green, sage and rosemary tea infusions, by a capillary electrophoresis method combined with laser induced fluorescence detection. Moreover, the correlation between Vitamin B2 contents of tea plants with their total phenolics (TPs) and antioxidant capacity are evaluated in this study. Whereas green teas have the highest TPs and antioxidant capacity, the highest RF contents are in sage infusions. The RF contents range between 0.34 and 10.36 µg/g for all tea samples studied. Comparing RF contents of tea samples found in this study to the RF contents of known RF sources, tea infusions are proposed as important dietary sources of Vitamin B2.