Relevant bibliographies by topics / Wild oregano

Contents

  1. Journal articles

Academic literature on the topic 'Wild oregano'

Author: Grafiati
Published: 4 June 2021
Last updated: 16 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Wild oregano.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Wild oregano"

1

Kosutic, Milenko, Jelena Filipovic, Zvonko Njezic, Vladimir Filipovic, Vladimir Filipovic, and Bojana Blagojevic. "Flakes product supplemented with sunflower and dry residues of wild oregano." Chemical Industry and Chemical Engineering Quarterly 23, no. 2 (2017): 229–36. http://dx.doi.org/10.2298/ciceq160413036k.

Full text
Abstract:
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with altered nutritional properties. The chemometric analysis pointed at the versatile beneficial contributions of sunflower in corn flakes enriched with dry residue of wild oregano enabling the optimization of corn flakes formula. The presented data point that addition of milled sunflower in investigated corn flakes products improved nutritive properties while addition of dry residue of wild oregano improved physical characteristics of corn flakes products. Regarding quality (sample CF11, score value of 0.59) maximum scores have been obtained with the addition of 6 g/100 g of sunflower and 1 g/100 g of dry residue of wild oregano per 100 g of sample for corn flakes formulation. Production of corn flakes with addition of wild oregano residues contributed to the food waste valorisation in the food industry.
APA, Harvard, Vancouver, ISO, and other styles
2

Deleanu, Mariana, Elisabeta E. Popa, and Mona E. Popa. "Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils." Revista de Chimie 69, no. 8 (2018): 1927–33. http://dx.doi.org/10.37358/rc.18.8.6448.

Full text
Abstract:
The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.
APA, Harvard, Vancouver, ISO, and other styles
3

Kosutic, Milenko, Jelena Filipovic, Lato Pezo, Dragana Plavsic, and Milan Ivkov. "Physical and sensory properties of corn flakes with added dry residue of wild oregano distillation." Journal of the Serbian Chemical Society 81, no. 9 (2016): 1013–24. http://dx.doi.org/10.2298/jsc160308051k.

Full text
Abstract:
According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-based flakes or snack products. Substances with strong antioxidant properties such as wild oregano have a positive impact on human health. Therefore, they attract the attention of scientists, consumers and food industry experts. This paper investigates the effects of the simultaneous addition of dry residue from wild oregano distillation (0.5 g / 100g of sample and 1 g / 100g of sample), on the physical-textural and color properties of corn flakes in order to create a new product with improved nutritional properties. The addition of dry residue of wild oregano positively influenced physical characteristics (decreased bulk density 30.2 %, increased expansion rate 44.9 %), as well as texture hardness and the work of compression, 38.1 % and 40.3 %, respectively. Also, oregano significantly changed the color of flakes. Tukey?s HSD test showed statistically significant differences between most of the mean values of physical-textural, color and sensory attributes in the oregano-added corn flakes compared to the control sample. Principal component analysis has been applied to classify the samples according to differences in the studied parameters. The data pointed out that investigated corn flakes with the addition of wild oregano are new food products with good physical-textural and sensory properties due to a higher level of antioxidant activity. Moreover, it may contribute to the valorization of edible industrial waste in food production.
APA, Harvard, Vancouver, ISO, and other styles
4

Napoli, Edoardo M., Giusy Curcuruto, and Giuseppe Ruberto. "Screening the essential oil composition of wild Sicilian oregano." Biochemical Systematics and Ecology 37, no. 4 (2009): 484–93. http://dx.doi.org/10.1016/j.bse.2009.07.008.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Abrahamyan, Armine, and Arvids Barsevskis. "Environmental Niche Modelling with Desktop GARP for Wild Origanum vulgare L . (Lamiaceae) in Armenia." Environment. Technology. Resources. Proceedings of the International Scientific and Practical Conference 3 (August 9, 2015): 7. http://dx.doi.org/10.17770/etr2013vol3.869.

Full text
Abstract:
Predicting species’ distributions has became one of the significant components of conservation biology in recent years. During the study, GARP (genetic algorithm) has been identified the key modelling technique for determining Origanum vulgare L. (Oregano, Lamiaceae) environmental niche in the Republic of Armenia. For over three consecutive years, from 2010-2013 it has been created relevant environmental layers through ESRI ArcGIS programs to be used with the plant actual distribution (occurrence records) as input data of GARP. In the result of the study, it has been produced the fundamental and realized niche and predictive habitat distribution of O. vulgare L. with Bitmap under the global climate change. Produced Bitmap illustrates that Oregano distributions would decrease mostly in the central regions due to environmental deterioration and climate change. This research could provide significant data for future conservation planning of wild Oregano in the Republic of Armenia.
APA, Harvard, Vancouver, ISO, and other styles
6

Kosutic, Milenko, Lato Pezo, Jelena Filipovic, and Vladimir Filipovic. "Improving the nutritive characteristics of corn flakes enriched with functional components." Chemical Industry 71, no. 6 (2017): 495–502. http://dx.doi.org/10.2298/hemind160525012k.

Full text
Abstract:
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The accepted experimental design plan was 3?4. Data point that Score and PDCAAS values in flake products increase with increasing share of sunflower. Maximum value of phenolic compounds and antioxidant activity were experienced of TPC 2.84 mg/g, DPPH 0.75 mg/ml, FRAP 1.57 mg/g with the product having maximum shares of sunflower and dry residue of wild oregano. Tukey?s HSD test showed statistically significant differences between most of the mean values of amino acids content and antioxidant activity in the observed corn flakes. The response surface method has been applied for evaluation of amino acid content and antioxidative potential of corn flakes. Sunflower in flake products positively contributed to the protein nutritive value and dry residues of wild oregano elevated antioxidant potential of flake products and also contributed to the food waste valorisation in the food industry. Corn flakes are new products with improved essential amino acid pattern, antioxidant activity and functional properties due to added dry residue of wild oregano and sunflower.
APA, Harvard, Vancouver, ISO, and other styles
7

Omer, Elsayed A. "Response of wild Egyptian oregano to nitrogen fertilization in a sandy soil." Journal of Plant Nutrition 22, no. 1 (1999): 103–14. http://dx.doi.org/10.1080/01904169909365610.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

Pino, J., A. Rosado, and P. Borges. "Volatile components in the essential oil of wild oregano (Coleus amboinicus Lour.)." Food / Nahrung 34, no. 9 (1990): 819–23. http://dx.doi.org/10.1002/food.19900340912.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Bešta-Gajević, Renata, Erna Karalija, Anesa Jerković-Mujkić, Dženana Karadža, Lejla Smajlović-Skenderagić, and Sabina Dahija. "Antimicrobial and antioxidant activity of the extracts from Origanum vulgare L. growing wild in Bosnia and Herzegovina." Genetics & Applications 2, no. 2 (2018): 62. http://dx.doi.org/10.31383/ga.vol2iss2pp62-66.

Full text
Abstract:
Antifungal, antimicrobial, insecticidal and antioxidant activities of Origanum vulgare L. provide the basis for suggesting that oregano plant extracts may be useful for prevention and treatment of many infection. The main goal of this study was to determine antimicrobial and antioxidant activities of methanolic and aqueous extracts from the leaves and flowers of Origanum vulgare. Antimicrobial testing of plant extracts was done using well diffusion method. Activity of extracts were tested against Gram positive bacteria: Staphylococcus aureus ATCC 25923, methicillin-resistant Staphylococcus aureus (MRSA) ATCC 33591, Bacillus subtilis ATCC 6633, Enterococcus faecalis ATCC 29212 and five Gram-negative bacteria: Salmonella abony ATCC 6017, Salmonella enterica serovar Enteritidis ATCC 31194, Pseudomonas aeruginosa ATCC 9027, Escherichia coli ATCC 25922, extended-spectrum β-lactamase (ESBL) producing Escherichia coli ATCC 35218 and fungi Candida albicans ATCC 1023. Antibiotics ampicillin, streptomycin and antimycotic nystatin were used as positive controle. The antioxidant activity was determined by using the DPPH (1,1-diphenyl-2-picrylhydrazyl) method. The highest values for inhibition zone for methanolic and aqueous extracts were recorded for Gram positive Bacillus subtilis, Staphylococcus aureus and MRSA. Methanolic extracts exhibited antibacterial activity against tested Gram negative bacteria in variable degree while the growth of these bacteria was not inhibited by aqueous extracts. Tested fungi Candida albicans was not susceptible to investigated oregano extracts. All the extracts showed moderate to potent antioxidant activity, among which the methanolic flower extract demonstrated the strongest antioxidant activity with the IC50 value of 0.205 mg/mL. Therefore it can be concluded that flower and leaf oregano extracts have great antibacterial and antioxidant potential.
APA, Harvard, Vancouver, ISO, and other styles
10

Mechergui, K., S. Khaldi, W. Jaouadi, and M. L. Khouja. "Vegetative Multiplication of Oregano(Origanum vulgaresubsp.glandulosumdesf.) Letswaart from Cuttings of Tunisian Wild Populations." Vegetos- An International Journal of Plant Research 28, no. 3 (2015): 98. http://dx.doi.org/10.5958/2229-4473.2015.00072.5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources
You might also be interested in the extended bibliographies on the topic 'Wild oregano' for particular source types:
Journal articles
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography