To investigate the effect of vermicompost, N fertilizer and their integration on growth, biological and ESSENTIAL yields OIL and its components in two populations (Varamin and Isfahan), an experiment was conducted in a randomized complete block design with three replications in the field of Isfahan Medicinal Plants Research Center in 2016. Fertilizer treatments including 100% urea, vermicompost 33.3 and urea 66.6%, vermicompost 66.6 and urea 33.3%, 100% vermicompost and control treatment (without fertilizer) as the first factor and Varamin and Isfahan populations as the second factor were selected. The results showed that the interaction effects of nitrogen fertilizer and populations on all studied traits were significant. In both populations, nitrogen fertilizer improved height, biological and ESSENTIAL OIL yields, content of ESSENTIAL OIL compounds (d-Carvone and its yield, α-phellandrene and linalool; except p-Cymene and Limonene in Isfahan population). Since in medicinal plants, the quantity (biological yield) and quality (ESSENTIAL OIL and d-Carvone; the most important ingredient and the highest amount of ESSENTIAL OIL in this experiment), 66.6% vermicompost + 33.3% urea in Varamin population, was the best treatment in the experiment. In addition an in the direction of human health and sustainable agriculture, it is possible to reduce 33% of chemical fertilizers application and pollution; however, in terms of other ESSENTIAL OIL contents (α-phellandrene, Linalool and p-Cymene), 100% vermicompost fertilizer treatment was superior in Isfahan population.

The aim of the present research was to study the effect of different concentrations of ROSEMARY (Rosmarinusofficinalis L. ) extract, (0, 10, 12. 5, 16. 6, 25 and 50) mg/L added to semen extender, on sperm qualitative and quantitative parameters after freezing-thawing process of rooster sperm. 10 Ross strain rooster were used. Semen samples were collected, 2 times a week. After adding the samples of semen based on the lecithin extender, they were placed and preserved at 5 ° C. The treatments of 10 and 12. 5 mg/L of ROSEMARY significantly improved the mobility, in addition, treatments of 10, 12. 5 and 16. 6 mg/L improved progressive motility and viability before freezing (p≤ 0. 05). The lowest and highest motility rates were respectively found in treatments of 0 and 10 mg/L of ESSENTIAL OIL of ROSEMARY (p≤ 0. 05). Functional integrity of the sperm plasma membrane increased with treatment of 10 mg/L of ESSENTIAL OIL of ROSEMARY in comparison to other groups, except 12. 5 mg/L. Also treatments of 10, 12. 5 and 16. 6 mg/L significantly decreased the apoptosis. According to these results, it seems that adding the levels of 10 and 12. 5 mg/L ROSEMARY extract’ in semen, based on lecithin extender can improve rooster’ s sperm quality after thawing.

synthetic antioxidants has led to an increased interest in exploration of effective and economical natural antioxidants. The objective of this study was to evaluate the effects of ROSEMARY (Rosmarinus officinalis) ESSENTIAL OIL (REO) on oxidative stability of virgin olive OIL under accelerated conditions. The REO composition was analyzed by gas chromatography/mass spectrometry. REO and BHT were added to virgin olive OIL at 1000 and 100ppm, respectively and their oxidative stability was investigated by using active oxygen method (AOM). Gas chromatography/mass spectrometry analyses of the REO revealed that α-pinene (17.07%), camphor (9.62%), and bornyl acetate (9.42%) were the major components of REO. REO was significantly effective on oxidation retarding of virgin olive OIL. Effect of REO on delaying hydroperoxides formation of virgin olive OIL was similar to that of BHT. REO significantly increased induction period, protection factor, and antioxidant power of virgin olive OIL. The induction period, protection factor, and antioxidant power of virgin olive OIL containing REO (40.01±1.35 h, 1.67±0.05, and 39.96±1.76, respectively) was similar to those of sample containing BHT (44.44 ± 0.23 h, 1.85±0.01, and 45.96±0.05, respectively). Generally, REO is a good natural antioxidant for extending the shelf-life of virgin olive OIL.

Abstract Background and objectives: The OILs undergo qualitative changes, especially oxidation due to prolonged exposure to high temperatures and storage, as well as due to the presence of oxygen in the environment. Antioxidants is used as one way to protect the OIL from oxidation. Most of the antioxidants that used in the food industry are synthetic and harmful to health. Therefore, studies on the use of natural antioxidants as a substitute for synthetic antioxidants are of high importance. Todays, ESSENTIAL OILs are volatile OILs and secondary products of plants that are used as a natural antioxidant in OIL based foods due to the well-known toxic effects of synthetic antioxidants.Materials and methods: In this research ROSEMARY ESSENTIAL OIL (extracted (by Clevenger) and commercial) as a natural antioxidant was added to sunflower OIL, soybean OIL and tallow fat in concentrations of 0.05. 0.1, 0.2 and 5.0%. Fatty acid composition, iodine value, peroxide value, induction period and saponification value were investigated. Also, identification of ESSENTIAL OILs was performed by spectrophotometric and gas chromatography methods. Antioxidant activity of ESSENTIAL OILs were determined by DPPH method. Results: The results showed that the amount of active compounds in commercial samples (69.69%) was higher than those of extraction sample (52.35%) and it scavenge more DPPH radical than commercial type. Linoleic acid was the predominant fatty acid in soybean and sunflower OILs but in tallow oleic acid was found in the highest amount. There is a direct relationship between the amount of effective compounds and the antioxidant activity of the ESSENTIAL OIL. The antioxidant activity of the two ESSENTIAL OILs, measured by the DPPH radical control method, also indicated that the commercial ESSENTIAL OIL had a higher antioxidant activity. Increasing the ESSENTIAL OIL concentration increased oxidative stability in the samples, and it increased with increasing ESSENTIAL OIL concentration, so that the highest stability was observed in the concentration of 0.5% ESSENTIAL OIL. The results showed an increase in the amount of peroxide value during the maintenance period, which was lower with an increased in ESSENTIAL OIL content. Iodine and saponification value of samples also showed a decreasing trend with increasing concentrations. In all the experiments the commercial ESSENTIAL OIL has done more favorable. The results of this research indicate that there is a direct relation between antioxidant ESSENTIALs activity and the amount of recognized active compounds. Antioxidant ESSENTIALs trading activity which measured by DPPH radical control method indicated more activity. Conclusion: According to the results obtained in this study, the use of ROSEMARY ESSENTIAL OILs to enhance the shelf life and storage of OIL is recommended. Keywords: sunflower, oxidative stability, ROSEMARY, Tallow, soya beans

Background: The purpose of this study was to determine the effect of ROSEMARY ESSENTIAL OIL (REO) nanoemulsion against some important food borne pathogens. Methods: Antibacterial effects of REO and REO nanoemulsion were determined using Agar disc diffusion, Broth microdilution and Steam phase diffusion methods against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Shewanella SP, Listeria monocytogenes and Salmonella enteritidis. Results: Antibacterial effect of REO and REO nanoemulsion was increased with concentration enhancing of REO. There was no significant antibacterial activity in the effectiveness of nanoemulsion on the studied bacteria in comparison with REO in both disk diffusion and steam phase diffusion methods. MIC and MBC analysis of REO and prepared REO nanoemulsion showed that REO and its nanoemulsion have inhibited all studied bacteria. REO showed better inhibitory effects. REO and nanoemulsion of ROSEMARY ESSENTIAL OIL have the greatest effect on Shewanella SP., L. monocytogenes, S. aureus, S. enteritidis, E. coli and P. aeruginosa, respectively. Conclusion: In total, it can be said that REO and its nanoemulsion are desirable to inhibit the growth of food borne pathogens and can be a good choice as antimicrobial agents in food industry to enhance safety and extend foods’ shelf life.