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Satureja montana L. is widely used in traditional medicine and culinary. New varieties of this species are created and grown with different purposes. The essential oil (EsO) samples were obtained from the fresh flowering shoots of four new Ukrainian cultivars of S. montana: 'Krymski smaragd', 'Lunata', '697-1', and 'N3-18'. The EsO of cultivars ''Lunata' and 'Krymski smaragd' were studied in two following harvest years (2019 and 2020). The EsO samples were analyzed using gas chromatography-mass spectrometry (GC-MS). More than 60 components were identified in the studied EsO. Carvacrol was the principal component of all the samples (58.3-87.0% (as GC-MS relative abundances). p-Cymene was the second predominant component (5.0–8.8%) in the EsO of all the cultivars collected in the 2020 year, while cultivars ''Lunata' and 'Krymski smaragd' gathered in 2019 contained it in much fewer amounts (1.7% and 0.5%, respectively). γ-Terpinene was the third main component of EsO of the most studied varieties (0.9% to 6.6%). Only cultivar 'N697-1' contained carvacrol methyl ether at a significant level (11.7%). All the tested samples met the requirements of International Standard Organization (ISO) 79284:1991(E), supposing that the qualitative composition of the S. montana EsO should comprise the following main constituents: γ-terpinene, p-cymene, linalool, terpinen-4-ol, and carvacrol. It can be concluded that we dealt with the carvacrol chemotypes of S. montana. It was also revealed that growth year influenced the EsO composition of 'Krymski smaragd' and 'Lunata' cultivars. Our results afforded to compare the EsO of the S. montana new cultivars

Satureja pilosa Velen. (Lamiaceae) is a perennial and melliferous aromatic–medicinal subshrub which is range-restricted in adjacent parts of Greece and Bulgaria and locally in Italy, known in Northern Greece as wild oregano ("agriorigani") and traditionally collected from the wild for culinary purposes. Since the ethnopharmacological data and modern biological activities of Satureja spp. suggest promising applications in skin conditions, the present study aimed to investigate the hitherto unknown phenolic content of cultivated S. pilosa and its potential biological activities, focusing mainly on wound-healing and anti-inflammatory effects. An HPLC-PDA-MS-targeted phytochemical investigation, along with NMR, allowed for the isolation and characterization of the main constituents, resulting in 18 compounds. Representative extracts and purified compounds were tested for wound-healing activity on NIH/3T3 fibroblasts. The butanol extract exhibited a significantly higher cell migration rate (73.4%) compared to aqueous (50.6%) and methanolic (49.6%) ones, enhancing the cell migration more rapidly at both concentration levels, whilst rosmarinic acid was the most potent among the isolated compounds, with a migration rate of 64.0% at the concentration level of 10−5 mg/mL, followed by 3,4-dihydrophenyllactic acid (54.7%). Moreover, potential effects on endothelial activation processes were explored, including the leukocyte–endothelial cell interaction during inflammatory processes and the migratory capacity during angiogenic actions, since these processes are commonly associated with skin diseases. Finally, extracts and purified compounds demonstrated weak antibacterial potential against two important pathogens (Staphylococcus aureus and Pseudomonas aeruginosa), suggesting that further investigation is warrented. [ABSTRACT FROM AUTHOR]

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The present study investigated the antioxidant activity of ethanol extracts of the leaves of Satureja montana and their influence on the membrane stability of erythrocytes ex vivo. The ethanol extracts showed a very potent antioxidant activity of EC50 = 0.055mg/ml. Rat blood samples were treated with 96% ethanol extracts in different concentrations of 100 µg/ml, 200 µg/ml, and 300 µg/ml, and morphological analyses were carried out. The results showed significant differences in the shape of the erythrocytes incubated with higher extract concentrations. Considerable morphological changes were observed at a concentration of 200 µg/ml which was characterised by the highest percentage of stomatocytes, while the highest percentage of echinocyte formation was observed at a concentration of 300 µg/ml. The results of this investigation indicated that the ethanol extracts of S. montana exhibited a possible protective effect on the membrane stability of erythrocytes.

Satureja montana L. is widely used in traditional medicine and cooking. New varieties of this species are created and grown for different purposes. Essential oil (EsO) samples were obtained from the fresh flowering shoots of four new Ukrainian cultivars of S. montana: 'Krymski smaragd', 'Lunata', '697-1', and 'N3-18'. The EsO of cultivars 'Lunata' and 'Krymski smaragd' were studied in two following harvest years (2019 and 2020). The EsO samples were analyzed using gas chromatography-mass spectrometry (GC-MS). More than 60 components were identified in the studied EsO. Carvacrol was the principal component of all the samples (58.3-87.0% as GC-MS relative abundances). p-Cymene was the second predominant component (5.0-8.8%) in the EsO of all the cultivars collected in the year 2020, while cultivars 'Lunata' and 'Krymski smaragd' gathered in 2019 contained it in much fewer amounts (1.7% and 0.5%, respectively). The third main component in the EsO of the most studied varieties was γ-terpinene (0.9% to 6.6%). Only cultivar 'N697-1' contained carvacrol methyl ether at a significant level (11.7%). All the tested samples met the requirements of International Standard Organization (ISO) 79284:1991(E), supposing that the qualitative composition of the S. montana EsO should comprise the following main constituents: γ-terpinene, p-cymene, linalool, terpinen-4-ol, and carvacrol. It can be concluded that we dealt with the carvacrol chemotypes of S. montana. It was also revealed that growth year influenced the EsO composition of 'Krymski smaragd' and 'Lunata' cultivars. Our results allowed to compare the EsO of the S. montana new cultivars. [ABSTRACT FROM AUTHOR]

During a five-year field trial established with Satureja montana L. under polypropylene woven fabric (PPWF) on clay-textured soil in dry farming conditions in South Banat, Serbia, the influence of a single basal application of compost and mineral fertilizers at different planting densities (3.6 and 5 plants m−2) on the yield was investigated. Single-dose fertilization positively influenced the yields of S. montana in both applied fertilization models. In the third production year, the dry herb yield achieved by applying organic fertilizers in dense cultivation (1016 g m−1) was comparable with that obtained in the mineral plot (961 g m−1). Furthermore, the plants were optimally supplied with N, P, and K macronutrients, with equal amounts removed by yield, in both tested fertilization plots. The use of PPWF proved beneficial to cultivated plants in terms of water-use efficiency and weed suppression. However, severe yield loss was observed in the fourth and fifth production years as a result of the extreme rainfall conditions; the excess moisture retained by PPWF applied to heavy clay soil favored the development of soil-borne pathogens. Other mulch materials should be further investigated for the production of S. montana on heavy clay soil. [ABSTRACT FROM AUTHOR]

Copyright of Botanica Serbica is the property of University of Belgrade, Institute of Botany & Botanical Garden Jevremovac and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Satureja pilosa Velen. (Lamiaceae) is a perennial and melliferous aromatic–medicinal subshrub which is range-restricted in adjacent parts of Greece and Bulgaria and locally in Italy, known in Northern Greece as wild oregano (“agriorigani”) and traditionally collected from the wild for culinary purposes. Since the ethnopharmacological data and modern biological activities of Satureja spp. suggest promising applications in skin conditions, the present study aimed to investigate the hitherto unknown phenolic content of cultivated S. pilosa and its potential biological activities, focusing mainly on wound-healing and anti-inflammatory effects. An HPLC-PDA-MS-targeted phytochemical investigation, along with NMR, allowed for the isolation and characterization of the main constituents, resulting in 18 compounds. Representative extracts and purified compounds were tested for wound-healing activity on NIH/3T3 fibroblasts. The butanol extract exhibited a significantly higher cell migration rate (73.4%) compared to aqueous (50.6%) and methanolic (49.6%) ones, enhancing the cell migration more rapidly at both concentration levels, whilst rosmarinic acid was the most potent among the isolated compounds, with a migration rate of 64.0% at the concentration level of 10−5 mg/mL, followed by 3,4-dihydrophenyllactic acid (54.7%). Moreover, potential effects on endothelial activation processes were explored, including the leukocyte–endothelial cell interaction during inflammatory processes and the migratory capacity during angiogenic actions, since these processes are commonly associated with skin diseases. Finally, extracts and purified compounds demonstrated weak antibacterial potential against two important pathogens (Staphylococcus aureus and Pseudomonas aeruginosa), suggesting that further investigation is warrented.

Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies. [ABSTRACT FROM AUTHOR]

During a five-year field trial established with Satureja montana L. under polypropylene woven fabric (PPWF) on clay-textured soil in dry farming conditions in South Banat, Serbia, the influence of a single basal application of compost and mineral fertilizers at different planting densities (3.6 and 5 plants m−2) on the yield was investigated. Single-dose fertilization positively influenced the yields of S. montana in both applied fertilization models. In the third production year, the dry herb yield achieved by applying organic fertilizers in dense cultivation (1016 g m−1) was comparable with that obtained in the mineral plot (961 g m−1). Furthermore, the plants were optimally supplied with N, P, and K macronutrients, with equal amounts removed by yield, in both tested fertilization plots. The use of PPWF proved beneficial to cultivated plants in terms of water-use efficiency and weed suppression. However, severe yield loss was observed in the fourth and fifth production years as a result of the extreme rainfall conditions; the excess moisture retained by PPWF applied to heavy clay soil favored the development of soil-borne pathogens. Other mulch materials should be further investigated for the production of S. montana on heavy clay soil.

In recent years, interest in mountain savory is increasing and this is due to the rich biochemical composition, useful properties and decorative qualities of this plant. The materials were sortopopulyatsiya savory mountain. The study was conducted in the open ground in Moscow region (2012-2018) on experimental plots of the laboratory green, spicy taste and floral crops of FSBSI FSVC. The work on improving the source material by applying individual selection, the most aligned with economically valuable traits form ЧГ32-12 with high potential productivity of inflorescences and green mass, decorative, flavour and hardiness. Conducted testing and pre-multiplication of promising accessions, which was transferred into the "GOSSORTKOMISSIA" in 2018 called “Bobrik”. The yield of green increased in vegetation years in the first year of vegetation was 0,650 kg/m2, in the second – 3.0 kg/m2, and in the third year reached 5.4 kg/m2. Indicator sign "plant height" increased over the years of vegetation (11.4 cm, 25.5 cm and 40.2 cm, respectively). The values of the sign "number of shoots" in the first year of vegetation was 11.6 PCs., in the second year – sharply increased (255.1 PCs.), in the third year – reached its maximum (787.3). The accumulation of dry matter in the years of vegetation increased: the first year contained 20.08%; the second year – 26.95%; and the third year of vegetation – 29.71%. The content of ascorbic acid in the flowering phase in the second year of vegetation increased compared to the first year (8.21 mg/% and 5.87 mg (%). The amount of water-soluble antioxidants in the second year of the growing season has increased almost two times in comparison with the first year (to 22.7 mg/g and AAE 42.39 mg/g of AAE), in the third year there is a decrease in rate – 28.6 mg/g of AAE. Thus, the green of the mountain variety "Bobrik" is a source of biologically active substances, such as ascorbic acid and carotenoids, so the culture can be recommended for the use of young shoots and leaves in fresh and dry form, as a seasoning for salads, sauces, marinades, meat and fish dishes, as well as spicy and aromatic additives for the preparation of drinks.

Active films based on pumpkin oil cake, with 1 % and 2 % of winter savory and basil essential oil, were synthesized in the paper, and the antioxidant activity of the films obtained was subsequently examined. A biopolymer film based on pumpkin oil cake without the addition of essential oils was used as a control. The following methods were used for determining the antioxidant activity of the films: the DPPH radical scavenging activity, the hydroxyl radical scavenging activity and the reducing power assay. The control film showed some antioxidant activity (DPPH radical scavenging activity = 61 %, hydroxyl radical scavenging activity = 33 %, reducing power = 0.534). However, the addition of essential oils increased the antioxidant activity of the films, especially their reducing power, where as the film with 2 % of winter savory essential oil exhibited the highest activity. A slight increase in the DPPH radical and the hydroxyl radical scavenging activities was also observed with the incorporation of essential oils into the experimental films.

Winter savory (Satureja montana L.) is a well-known spice and medicinal plant with a wide range of activities and applications. Two subspecies of S. montana, subsp. montana and subsp. variegata, were used for the preparation of seven different extracts: steam distillation (essential oil (EO) and hydrolate (HY)), subcritical water (SWE), ultrasound-assisted (UAE-MeOH and UAE-H2O), and microwave-assisted (MAE-MeOH and MAE-H2O) extraction. The obtained EOs, HYs, and extracts were used for an in vitro evaluation of the antioxidant activity (DPPH, ABTS, reducing power, and superoxide anion methods) and in vitro antimicrobial activity against Bacillus cereus, Staphylococcus aureus, Enterococcus faecalis, Escherichia coli, Salmonella Typhimurium, Saccharomyces cerevisiae, and Candida albicans. The antimicrobial screening was conducted using disk-diffusion assessment, minimal inhibitory concentration, time–kill kinetics modeling, and pharmacodynamic study of the biocide effect. The total phenolic content (TPC) was highest in EO, followed by SWE, MAE, and UAE, and the lowest was in HY. The highest antimicrobial activity shows EO and SWE for both varieties, while different UAE and MAE extracts have not exhibited antimicrobial activity. The natural antimicrobials in the S. montana extract samples obtained by green extraction methods, indicated the possibility of ecologically and economically better solutions for future in vivo application of the selected plant subspecies.

Staphylococcus aureus and coagulase-negative staphylococci are among the major causes of mastitis in sheep. The main goal of this research was to determine the in vitro antibacterial activity of several essential oils (EOs, n 30), then five of them were chosen and tested alone and in blends against staphylococci isolates. Five bacteria were isolated from episodes of ovine mastitis (two S. aureus and three S. xylosus). Biochemical and molecular methods were employed to identify the isolates and disk diffusion method was performed to determine their antimicrobial-resistance profile. The relative percentage of the main constituents in the tested essential oils and their blends was detected by GC-EIMS analysis. Antibacterial and bactericidal effectiveness of essential oils and blends were evaluated through minimal inhibitory concentration (MIC) and minimal bactericidal concentration (MBC). All of them showed sensitivity to the used antimicrobials. The EOs with the highest antibacterial activity were those belonging to the Lamiaceae family characterized by high concentrations of thymol, carvacrol and its precursor p-cymene, together with cinnamon EO, rich in cinnamaldehyde. In terms of both MIC and MBC values, the blend composed by Thymus capitatus EO 40%, Cinnamomum zeylanicum EO 20%, Thymus serpyllum EO 20% and Satureja montana EO 20% was found to be the most effective against all the isolates. Some essential oils appear to represent, at least in vitro, a valid tool against ovine mastitis pathogens. Some blends showed a remarkable effectiveness than the single oils, highlighting a synergistic effect in relation to the phytocomplex. [ABSTRACT FROM AUTHOR]

BACKGROUND The consumption of vegetable juices has increased due to their characteristics such as freshness/naturalness, high nutritional value, low in calories, and for being a convenient way of consuming bioactive compounds. High hydrostatic pressure (HPP), which has been mainly used to replace thermal processing, is now also being successfully applied as extraction technology to recover bioactive compounds from herbs. The present work aimed to evaluate the effect of supplementation of carrot juice with winter savory leaf aqueous extract on the final juice characteristics. RESULTS: The extract was added to raw carrot juice (1.0 mg mL–1), which was then submitted to HPP and stored for 15 days under refrigeration. Microbial analyses were performed during storage time, as also were analyzed the physicochemical properties such as pH, colour, bioactive compound concentration and antioxidant activity. Supplemented juices presented lower microbial counts than the non‐supplemented ones, and, generally, did not present significant changes (P > 0.05) in pH or colour. Concerning the total phenolics and total flavonoids, as well as antioxidant activity, the values were generally higher (P < 0.05) in supplemented juices, which was proven by the high correlation found between total phenolics and ABTS●+ and FRAP assays. CONCLUSIONS: These data suggest that the addition of winter savory leaf extract in carrot juice treated with HPP can effectively improve microbial safety throughout refrigerated storage as well as antioxidant activity, without risking other characteristics of the juice, such as the colour or the acidity. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Winter savory is often used in traditional medicine, having several recognized biological properties. This study aimed to evaluate the effect of high pressure-assisted extraction (HPE) and its optimization by response surface methodology to obtain winter savory extracts with a high content of bioactive compounds and high antioxidant activity (the effect of extraction pressure, extraction time, and ethanol concentration were investigated). Results showed that data could be well fitted to second-order polynomial mathematical models for total phenolics, total flavonoids, chlorophylls, carotenoids, and extraction yield, as well as for antioxidant activity. The models predicted optimal conditions ranging 200–500 MPa, extraction time 1–20 min, and ethanol concentration 0–70% (v,v). In comparison with extraction at atmospheric pressure, HPE showed to be more efficient, allowing obtaining an increase of about 40% for all compounds, and an increase of 29, 48, and 70% for antioxidant activity by FRAP, DPPH and ABTS assays, respectively. [ABSTRACT FROM AUTHOR]

Mastitis represents a heavy burden for the dairy sector worldwide with high economic and animal welfare impact. Antibiotic treatment is an important component of mastitis control programs. However, emergence and transfer of antimicrobial-resistant (AMR) bacteria is becoming a growing concern. Therefore, the development of novel agents is required for prevention and treatment of mastitis. Hence, our aim was to assess the antibacterial properties of two essential oils (EOs) obtained from oregano (Origanum vulgare L., Lamiaceae) and mountain savory (Satureja montana L., Lamiaceae) against mastitis-associated bacteria in Serbia. The chemical composition and antioxidant potential of these EOs were also evaluated. The present study was conducted on strains derived from aseptic milk samples collected from Holstein-Friesian cows with clinical or subclinical mastitis, during the morning milking. Clinical mastitis was assessed by clinical examination, while subclinical mastitis was confirmed using somatic cell count in the milk samples. The microdilution method was used to determine the antibacterial activity, while antioxidant potential of the EOs was evaluated in several in vitro assays. The values of minimal inhibitory concentrations (MICs) and minimal bactericidal concentrations (MBCs) were used to quantitatively measure the antibacterial activity of each EO. MIC/MBC ranged from 0.78/6.25 and 0.39/0.78 mg/mL for oregano and mountain savory, respectively. A total of 25 compounds were identified in the oregano EO, while 47 were identified in winter savory EO, among which aromatic oxygenated monoterpenes were the most abundant compounds. The tested EOs have shown promising antimicrobial activity and could be considered as one of the treatment approaches in mastitis-affected cows.

• Essential oils (EOs) were obtained for the first time from aromatic plant byproducts. • Solvent-free microwave extraction was applied to obtain EOs from byproducts. • Thirteen volatile compounds were quantified in EOs of S. montana by GC–MS. • Carvacrol was the most abundant component (825–950 μg/mg) of S. montana EOs. • S. montana EOs exhibited antimicrobial activity against poultry pathogenic bacteria. Satureja montana is a worldwide consumed aromatic plant whose essential oils (EOs) are used as spice and preservative by food industry. Only the leaves are marketed, generating a large amount of stems as byproducts. It is possible that the EOs present in these byproducts represent a source of compounds with antimicrobial activity, as observed for the leaves. In this work, dried S. montana byproducts were used to extract EOs. Although differences were observed for the harvest year (0.42 ± 0.11 mg/g in 2016 and 0.14 ± 0.07 mg/g in 2017), monoterpenoids were the major components, accounting for 84.4–97.6%, being carvacrol the most abundant component (825–950 μg/mg). Sesquiterpenoids accounted for 0.3 to 0.5%. Similar EOs yield and composition were obtained using solvent-free microwave extraction (16 min using 100 g of S. montana stems, previously, soaked in water and drained) or hydrodistillation (120 min using 1000 mL of water/ 100 g of dried S. montana stems). The in vitro minimal inhibitory concentrations (MICs) of S. montana EOs against Escherichia coli ATCC 25922, Salmonella enterica sv Anatum SF2, and Staphylococcus aureus ATCC 6538, which belong to pathogenic species with economic impact in poultry industry, were 225 μg/mL, 250 μg/mL, and 150 μg/mL, respectively. As these MICs are similar to the ones reported for carvacrol against the same or related strains, it can be concluded that carvacrol is the active compound in S. montana byproducts. [ABSTRACT FROM AUTHOR]

Highlights • Essential oil (SEO) and extracts (SE1; SE2) were obtained from winter savory. • SE1 and SE2 were obtained by environmentally friendly "green" extraction technique. • SEO, SE1 and SE2 were used as natural additives in fresh pork sausages. • SE1 and SE2 improved sensory quality of fresh pork sausages. • SEO, SE1 and SE2 prolonged shelf-life of fresh pork sausages. Abstract The effect of winter savory (Satureja montana L.) essential oil (SEO) and supercritical extracts (SE1; SE2) at concentrations of 0.075 and 0.150 µL/g on pH, lipid oxidation (TBARS), microbial growth and sensory quality of fresh pork sausages during storage were investigated. SEO, SE1 and SE2 improved oxidative and microbial stability of fresh pork sausages. The addition of SEO and SE1 at concentration of 0.150 µL/g affected the reduction of total Enterobacteriaeceae count to under 3 log cfu/g. Sausages produced with SE1 and SE2 had a higher scores for odor, flavor and overall acceptance compared to sausages treated with SEO and control sample. Therefore, the results of this paper revealed significant antioxidative and antimicrobial activity of SE1 and SE2, and consequently its high potential of utilization in processing of fresh pork sausages. [ABSTRACT FROM AUTHOR]

Satureja montana herbal species belongs to aromatic medicinal plants with a significant place in traditional medicine. However, products produced with conventional procedures do not meet the requirements of the modern market which include environmentally-safe processes that provide quality, safe, and standardized products. In this study, the antiproliferative activity of S. montana extracts obtained by supercritical carbon dioxide and solid–liquid extraction followed by spray drying was investigated using the in vivo model of Ehrlich ascites carcinoma (EAC) in mice. The impact of two concentrations of extracts on the growth of tumor and the redox status of malignant cells was monitored. It was determined that the extracts induced oxidative stress in the malignant cells which was confirmed by the changes in activity of biochemical indicators of oxidative stress. The posttreatment was not an efficient approach, while the extracts applied as pretreatment and treatment resulted in an increase in the xanthine oxidase (XOD) activity, a decrease in catalase (CAT) activity, and an increase in the intensity of lipid peroxidation (LPx). Furthermore, a decrease in the values of reduced glutathione (GSH) and an increase in glutathione reductase (GR) and glutathione peroxidase (GSHPx) in EAC cells were recorded.

Satureja montana L. has several biological properties related to its diverse composition of secondary metabolites. Nevertheless, it has been mainly studied for its essential oil, with only a few studies on the profile and bioactivities of the bioactive compounds from its leaf extracts being reported. This work aimed to study the antioxidant activity (by oxygen radical absorbance capacity (ORAC) assay), antimicrobial minimum inhibitory and bactericidal concentrations (MIC and MBC) determination, antibiofilm (by colorimetry), impact upon DNA (anti- and pro-oxidant assay), and cytotoxicity (by cell metabolism viability assays) of S. montana extracts obtained by high-pressure-assisted extraction (HPE). The extract obtained at 348 MPa, 35% (v/v) ethanol presented the highest concentration of individual phenolic compounds, and a minimum bactericidal concentration of 20 mg/mL against Listeria monocytogenes. HPE extracts showed antioxidant activity not only in ORAC but they were also able to prevent/attenuate peroxide-induced damage upon DNA. Moreover, on its own, HPE extract induced less oxidative damage than the control extract. Concerning the cytotoxicity, HPE extracts (at 0.5 and 1.0 mg/mL) were not harmful to HT29 cell lines, while control extracts (obtained at atmospheric pressure) at higher concentrations (>1.0 mg/mL) slightly reduced the metabolism of the cells. Finally, all extracts showed inhibition of the viability of 3 cancerous cell lines (>2.0 mg/mL for Caco-2, HeLa, and TR146) to below 15%.

This paper investigates the antioxidant activity of fermented milk products obtained by kombucha fermentation. Two starter cultures were used as follows: starter obtained after kombucha fermentation on sweetened stinging nettle extract; as well as starter obtained after kombucha fermentation on sweetened winter savory extract. The starters were added to milk with 0.8, 1.6 and 2.8% milk fat. Fermentation was carried out at 37, 40 and 43oC and stopped when the pH reached 4.5. Antioxidant activity to hydroxyl and DPPH radicals was monitored using response surface methodology. Kombucha fermented milk products with stinging nettle (KSN) and with winter savory (KWS) showed the same antioxidant response to hydroxyl and different response to DPPH radicals. Synergetic effect of milk fat and fermentation temperature to antioxidant activity to hydroxyl radicals for both types of kombucha fermented milk products (KSN and KWS) was established. Optimum processing conditions in term of antioxidant activity are: milk fat around 2.8% and process temperature around 41 and 43°C for KSN and KWS respectively.

The chemical composition of winter savory, peppermint, and anise essential oils, and in vitro and in vivo phytotoxic activity against weeds (Portulaca oleracea, Lolium multiflorum, and Echinochloa crus-galli) and food crops (maize, rice, and tomato), have been studied. Sixty-four compounds accounting for between 97.67–99.66% of the total essential oils were identified by Gas Chromatography-Mass Spectrometry analysis. Winter savory with carvacrol (43.34%) and thymol (23.20%) as the main compounds produced a total inhibitory effect against the seed germination of tested weed. Menthol (48.23%), menthone (23.33%), and iso-menthone (16.33%) from peppermint only showed total seed germination inhibition on L. multiflorum, whereas no significant effects were observed with trans-anethole (99.46%) from anise at all concentrations (0.125–1 µL/mL). Low doses of peppermint essential oil could be used as a sustainable alternative to synthetic agrochemicals to control L. multiflorum. The results corroborate that in vivo assays with a commercial emulsifiable concentrate need higher doses of the essential oils to reproduce previous in vitro trials. The higher in vivo phytotoxicity of winter savory essential oil constitutes an eco-friendly and less pernicious alternative to weed control. It is possible to achieve a greater in vivo phytotoxicity if less active essential oil like peppermint is included with other active excipients.

Winter savory extract (WSE) is composed of volatile and non-volatile fractions (WSV and WSN, respectively). We have reported that winter savory volatiles such as WSV, carvacrol or thymol (primary and second components in WSV, respectively) contributed to changes in body surface temperature and core body temperature (BST and CBT, respectively) in humans. In this study, we examined WSN, whose effects on body temperature are unclear, and the mixture of WSN with winter savory volatiles, which likely have a different mechanism of action compared with WSN. WSN ingestion inhibited the decrease in wrist and finger BST, whereas mixtures increased the affected skin parts. Furthermore, the onset of effects at the periphery after mixture ingestion was faster than that after WSN ingestion. These results suggest that volatiles added to WSN greatly influence not only the balance of heat production and transfer, but also the rapid onset of effects at the periphery. [ABSTRACT FROM AUTHOR]

We have reported that ingestion of the volatile fraction of winter savory (WSV) increased core body temperature (CBT), inhibited the decrease in body surface temperatures (BSTs) of the wrist, finger and ankle, and increased BSTs of the forehead and neck in humans who experience cold sensitivity. We also showed that carvacrol, a main component of WSV, contributed to the CBT-increase, but not to the inhibition of BSTs-decreases. Therefore, to elucidate the components in WSV affecting BST, we studied the effects of thymol, the second major component of WSV, on body temperature. Thymol ingestion inhibited BSTs-decreases of the wrist and finger. Moreover, changes in BST and CBT by a mixture of thymol and carvacrol were similar to those by WSV. These results suggest that thymol might facilitate heat transfer from the body's core to the surface, and that the combination of thymol and carvacrol greatly contributed to BST- and CBT-changes by WSV. [ABSTRACT FROM AUTHOR]

The work is concerned with the possibility of preparing kombucha beverage from sweetened winter savory (local name Rtanj tea) inoculated with the pellicle in a quantity of 2 -51 in the vessels (glass containers) volume of 2 - 6 l. It was found that the process lasts a few days (2 - 5) longer than the traditional process of biotransformation of black tea into kombucha. It was also concluded that the rate of the process depends mostly on the volume container: medium ratio. In the subsequent kombucha fermentations the metabolic activity of the yeast and acetic fermentation cells did not change. The rate of the process was not influenced by the physiological state of the cells in the pellicle with the capacities larger than 31.

The possibility of obtaining kombucha from winter savory tea has been tested in the laboratory bioreactor by applying starter cultures and traditional way of inoculation. On the basis of the obtained results, it can be concluded that applying the inoculating method with the beverage from the previous process of biotransformation yielded kombucha beverage (capacity 15 I) from winter savory tea in the laboratory bioreactor. The application of defined starter culture from the isolate of yeast and acetic acid bacteria of local tea in the glass jar (capacity 5 I) gave 3 litres of kombucha beverage, which is acceptable according to the basic parameters and sensory characteristics. However, the application of the same starter culture in the laboratory bioreactor did not result in synchronized activity of yeast and bacteria.

Kombucha is a beverage with special therapeutic properties produced by the metabolic activity of yeasts and acetic acid bacteria in sweetened black tea (traditional cultivation medium). The antimicrobial activity of kombucha (for consumption) made from black tea and Rtanj tea, as well as particular control samples, was examined by the modified disc diffusion method. Salmonella enteritidis, Escherichia coli, Proteus mirabilis, Pseudomonas aeruginosa Staphylococcus aureus, Bacillus sp., Sarcina lutea, Penicillium aurantiogriseum, Aspergilus niger, Aspergilus flavus, Rhodotorula sp. Candida pseudotropi-calis and Saccharomyces cerevisae have been used as test organisms. Acetic acid and kombucha samples show significant antimicrobial activity against all bacteria except Sarcina lutea. The other control samples (neutralized kombucha, tea and a "model sistem") show less bacteriostatic activity. Kombucha and acetic acid solution show borderline inhibitory activity against some moulds, while was no activity against yeasts.

In the present work, relationships between the textural characteristics of fermented milk products obtained by kombucha inoculums with various teas were investigated by using chemometric analysis. The presented data which describe numerically the textural characteristics (firmness, consistency, cohesiveness and index of viscosity) were analysed. The quadratic correlation was determined between the textural characteristics of fermented milk products obtained at fermentation temperatures of 40 and 43 °C, using milk with 0.8, 1.6 and 2.8% milk fat and kombucha inoculums cultivated on the extracts of peppermint, stinging nettle, wild thyme and winter savory. Hierarchical cluster analysis (HCA) was performed to identify the similarities among the fermented products. The best mathematical models predicting the textural characteristics of investigated samples were developed. The results of this study indicate that textural characteristics of sample based on winter savory have a significant effect on textural characteristics of samples based on peppermint, stinging nettle and wild thyme, which can be very useful in the determination of products texture profile. [ABSTRACT FROM AUTHOR]