Antioxidant activity and chemical composition of meat from broilers fed diets containing different essential oils.

Background And Aim: Broiler meat is susceptible to lipid oxidation due to its high content of unsaturated fatty acids, especially when stored for a long time. Concerning with that problem, we can add natural compounds to the animal feed, as the plant essential oils, which have antioxidant, antimicrobial, and antifungal activities. The objective of this study was to evaluate the antioxidant activity, fatty acid profile, and chemical composition of the meat of broilers fed with diets containing different essential oil, including lemongrass () and pedestrian tea ( aff.

Chemical diversity of the volatiles of Lippia rotundifolia Cham. (Verbenaceae) in Minas Gerais, Brazil.

Lippia rotundifolia is an aromatic species, native and endemic to rocky fields, which are isolated by small mountains. It is little known about their chemical composition. Because of that we aimed to study the chemical diversity of volatiles released from rosemary leaves (Lippia rotundifolia Cham.

Identification of oxidoreductases from the petroleum strain.

A gram-positive bacterium, denominated CFA-06, was isolated from Brazilian petroleum in the Campos Basin and is responsible for the degradation of aromatic compounds and petroleum aromatic fractions. The CFA-06 strain was identified as using the 16S rRNA and gyrase B sequence. Enzymatic assays revealed the presence of two oxidoreductases: a catalase and a new oxidoreductase.