Collaborative study of a method for the extraction of light filth from whole, cracked, or flaked and ground spices.

An improved method has been developed for the extraction of light filth from whole, cracked, or flaked spices (basil, bay leaves, clery leaves, chervil, chives, dill weed, mint flakes, parsley, rosemary, sage, tarragon, thyme, and vegetable flakes) and from ground spices (cloves, cumin, marjoram, mustard seed, oregano, sage, and thyme). The method involves a chloroform or isopropanol defatting, followed by a direct flotation from 40% isopropanol with Tween 80-EDTA (1+1) and mineral oil-heptane (85+15). Collaborative results show that the proposed method is more rapid to perform and yields better filth recoveries than the official first action methods for ground spices, 44.116, and whole, cracked, or flaked spices, 44.129. The method has been adopted as official first action.     

Essential oils from Mediterranean lamiaceae as weed germination inhibitors

The essential oils obtained from rosemary (Rosmarinus officinalis L.), thyme (Thymus vulgaris L.), and savory (Satureja montana L.) and the four monoterpenes that are their major constituents have been analyzed by GC and GC-MS and tested for their allelopathic properties on the seeds of three different annual weeds (Chenopodium album, Portulaca oleracea, and Echinochloa crus-galli) and three crops (Raphanus sativus, Capsicum annuum, and Lactuca sativa), with the aim to evaluate in vitro their potential as germination inhibitors. The essential oil composition varied with the species, thymol being the main constituent (44%) of thyme and carvacrol (57%) that of savory oil. Differences in essential oil composition were observed within two different rosemary ecotypes, type A, with alpha-pinene (37%) and 1,8-cineole (23%), and type B, characterized by a 2-fold content of 1,8-cineole (47%). This latest essential oil inhibited completely the germination of weeds while concurrently displaying little effect on pepper. The other two oils showed less selective action. S. montana essential oil, with 57% carvacrol, is the most active compound, completely inhibiting germination both of crops and weeds. Borneol, one of the main constituents of the oil of rosemary type B, showed an activity comparable to that of the whole oil. Crop and weed seeds treated with 1,8-cineole showed germination values that were not significantly different from controls, even if a slowing of the germination process expressed in terms of a significant increase in mean germination time was observed. Monoterpene compounds also present in the essential oils mainly represented the volatile fraction released from the crops and their residues into the soil.     

Antimicrobial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L., Lamiaceae) essential oils

The essential oils of rosemary ( Rosmarinus officinalis L.) and sage ( Salvia officinalis L.) were analyzed by means of gas chromatography-mass spectrometry and assayed for their antimicrobial and antioxidant activities. Antimicrobial activity was tested against 13 bacterial strains and 6 fungi, including Candida albicans and 5 dermatomycetes. The most important antibacterial activity of both essential oils was expressed on Escherichia coli, Salmonella typhi, S. enteritidis, and Shigella sonei. A significant rate of antifungal activity, especially of essential oil of rosemary, was also exhibited. Antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with the effect on lipid peroxidation (LP). RSC was assessed by measuring the scavenging activity of essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH) and hydroxyl radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H2O2 systems of induction. Investigated essential oils reduced the DPPH radical formation (IC50 = 3.82 microg/mL for rosemary and 1.78 microg/mL for sage) in a dose-dependent manner. Strong inhibition of LP in both systems of induction was especially observed for the essential oil of rosemary.     

Antioxidant properties of aqueous extracts from selected lamiaceae species grown in Turkey

Water-soluble extracts from black thyme (Thymbra spicata L.), savory (Satureja cuneifolia Ten.), Spanish oregano (Coridothymus capitatus (L.) Reichb. f.), sweet marjoram (Majorana hortensis Moench), Syrian oregano (Origanum syriacum L.), Toka oregano (Origanum minutiflorum O. Schwarz et P. H. Davis), and Turkish oregano (Origanum onites L.) were screened for antioxidant properties in a battery of six in vitro assays. Total phenol content and qualitative-quantitative compositional analyses were also carried out. The extracts demonstrated varying degrees of efficacy in each screen. The savory extract was the most effective at reducing iron(III), scavenging 1,1-diphenyl-2-picrylhydrazyl radicals, inhibiting ascorbate-iron(III)-catalyzed hydroxyl radical-mediated brain phospholipid peroxidation, and site-specific hydroxyl radical-mediated 2-deoxy-d-ribose degradation. The Syrian oregano extract was the most effective chelator of iron(II), while Spanish and Turkish oregano extracts were the most effective inhibitors of nonsite-specific hydroxyl radical-mediated 2-deoxy-d-ribose degradation. All the extracts contained Folin-Ciocalteu reagent-reactive substances, which was confirmed by the presence of polar phenolic analytes (i.e., hydroxybenzoates, hydroxycinnamates, and flavonoids).     

Characterization of the volatile composition of essential oils of some lamiaceae spices and the antimicrobial and antioxidant activities of the entire oils

The essential oils of Ocimum basilicum L., Origanum vulgare L., and Thymus vulgaris L. were analyzed by means of gas chromatography-mass spectrometry and assayed for their antioxidant and antimicrobial activities. The antioxidant activity was evaluated as a free radical scavenging capacity (RSC), together with effects on lipid peroxidation (LP). RSC was assessed measuring the scavenging activity of the essential oils on 2,2-diphenyl-1-picrylhydrazil (DPPH(*)) and OH(*) radicals. Effects on LP were evaluated following the activities of essential oils in Fe(2+)/ascorbate and Fe(2+)/H(2)O(2) systems of induction. Essential oils exhibited very strong RSCs, reducing the DPPH radical formation (IC(50)) in the range from 0.17 (oregano) to 0.39 microg/mL (basil). The essential oil of T. vulgaris exhibited the highest OH radical scavenging activity, although none of the examined essential oils reached 50% of neutralization (IC(50)). All of the tested essential oils strongly inhibited LP, induced either by Fe(2+)/ascorbate or by Fe(2+)/H(2)O(2). The antimicrobial activity was tested against 13 bacterial strains and six fungi. The most effective antibacterial activity was expressed by the essential oil of oregano, even on multiresistant strains of Pseudomonas aeruginosa and Escherichia coli. A significant rate of antifungal activity of all of the examined essential oils was also exhibited.     

Composition of the essential oils of Thymus and Origanum species from Algeria and their antioxidant and antimicrobial activities

The composition of the essential oils of Origanum and Thymus species restricted to Algeria and the North Africa region was determined. Antioxidant and antibacterial activities of the isolated essential oils were also determined. The oils of oregano plants were strongly characterized by p-cymene (16.8-24.9%), gamma-terpinene (16.8-24.9%), thymol (8.4-36.0%), and carvacrol (1.1-29.7%), a thymol chemotype for Origanum floribundum and a alpha-terpineol chemotype for Thymus numidicus being described for the first time. The strains of Listeria monocytogenes tested were relatively resistant to the action of essential oils of either Origanum or Thymus species. All essential oils possessed antioxidant activity, but this was dependent on the specific chemical composition and the method employed to determine such activity.     

Chemical compositions and antibacterial effects of essential oils of Turkish oregano (Origanum minutiflorum), bay laurel (Laurus nobilis), Spanish lavender (Lavandula stoechas L.), and fennel (Foeniculum vulgare) on common foodborne pathogens

Chemical compositions and inhibitory effects of essential oils of Turkish oregano (Origanum minutiflorum O. Schwarz & P. H. Davis), bay laurel (Laurus nobilis L.), Spanish lavender (Lavandula stoechas subsp. stoechas L.), and fennel (Foeniculum vulgare Mill.) on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus were determined. After the essential oils were applied on the foodborne pathogens at doses of 0 (control), 5, 10, 20, 30, 40, 50, and 80 microL/mL, the resultant numbers of cells surviving were counted. Results revealed that all essential oils exhibited a very strong antibacterial activity against the tested bacteria (P < 0.05). Gas chromatography-mass spectrophotometry analyses revealed that carvacrol (68.23%), 1,8-cineole (60.72%), fenchone (55.79%), and trans-anethole (85.63%) were the predominant constituents in Turkish oregano, bay laurel, Spanish lavender, and fennel essential oils, respectively.     

Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms

The aim of the study presented here was to gain knowledge about the vapor-phase antimicrobial activity of selected essential oils and their major putatively active constituents against a range of foodborne bacterial and fungal strains. In a first step, the vapor-phase antimicrobial activities of three commercially available essential oils (EOs)-cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), and oregano (Origanum vulgare)-were evaluated against a wide range of microorganisms, including Gram-negative bacteria (Escherichia coli, Yersinia enterocolitica, Pseudomonas aeruginosa, and Salmonella choleraesuis), Gram-positive bacteria (Listeria monocytogenes, Staphylococcus aureus, Bacillus cereus, and Enterococcus faecalis), molds (Penicillium islandicum and Aspergillus flavus), and a yeast (Candida albicans). The minimum inhibitory concentrations (MICs) were generally lower for oregano EO than for the thyme and cinnamon EOs, especially against the relatively resistant Gram-negative. The persistence of the EOs' antimicrobial activities over time was assessed, and changes in the composition of the atmosphere they generated over time were determined using single-drop microextraction (SDME) in combination with gas chromatography-mass spectrometry (GC-MS) and subsequent analysis of the data by principal component analysis (PCA). More relevant chemicals were selected. In addition, the vapor-phase activities of putatively key constituents of the oils were screened against representative Gram-positive (L. monocytogenes) and Gram-negative (S. choleraesuis) bacteria, a mold (A. flavus), and a yeast (C. albicans). Of the tested compounds, cinnamaldehyde, thymol, and carvacrol showed the strongest antimicrobial effectiveness, so their MICs, defined as the minimum vapor concentrations that completely inhibited detectable growth of the microorganisms, were calculated. To check for possible interactions between components present in the EOs, cinnamon EO was fortified with cinnamaldehyde and thyme EO with thymol, and then the antimicrobial activities of the fortified oils were compared to those of the respective unfortified EOs using fractional inhibitory concentration (FIC) indices and by plotting inhibition curves as functions of the vapor-phase concentrations. Synergistic effects were detected for cinnamaldehyde on A. flavus and for thymol on L. monocytogenes, S. choleraesuis, and A. flavus. In all other cases the fortification had additive effects, except for cinnamaldehyde's activity against S. choleraesuis, for which the effect was antagonistic. Finally, various microorganisms were found to cause slight changes over time to the atmospheres generated by all of the EOs (fortified and unfortified) except the fortified cinnamon EO.     

Encapsulation of essential oils in zein nanospherical particles

Three essential oils, oregano, red thyme, and cassia (100% pure oil), were encapsulated by phase separation into zein nanospheres. Topographical images indicated that the powders were made up of irregularly shaped particles ( approximately 50 mum) containing close-packed nanospheres. Approximately 31% of the oregano encapsulated particles had mean diameters greater than 100 nm compared to 19% for the zein alone particles. In vitro digestion of zein particles with pepsin at a concentration ratio of 10:1 was complete after 52 h in phosphate-citrate buffer, pH 3.5, at 37 degrees C by spectroscopic analysis. Nonenzymatic, aqueous in vitro release of essential oils from encapsulated zein particles was carried out in phosphate buffered saline at pH 7.4 and 37 degrees C. Release occurred at varying rates over 20 h probably from different locations within the closely packed nanospheres of different sizes. Gel electrophoresis SDS-PAGE of zein incubated with freeze-dried swine manure solids at 37 degrees C indicated that preformed microbial enzymes capable of digesting zein within minutes were present in the manure. Except for differences in size of nanospheres, no structural differences were resolved by several microscopic methods, suggesting that the oil and proteins phases were blended during phase separation.     

Variation of the chemical profile and antioxidant behavior of Rosmarinus officinalis L. and Salvia fruticosa Miller grown in Greece

In this study, the essential oil and the phenolic composition along with the antioxidant activity of R. officinalis L. and S. fruticosa Miller, collected in Zakynthos island (Ionian Sea, Greece), were investigated. The essential oil composition of the plants was characterized by the presence of 1,8-cineole. Mean values of the antioxidant activities of rosemary and sage essential oils indicated slight differences. The antioxidant activity of sage oil was correlated with the oxygenated sesquiterpenes and diterpenes concentrations. Concerning the methanolic extracts, a close relationship between the phenolic content and the development stage during vegetative cycle of these plants was observed. The identified flavonoids, except rutin, seemed to increase with the advancement of developmental stages, while phenolic acids followed an opposite pattern. The antioxidant activity was correlated with the amount of total phenolic content.     

Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices

Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were gamma-irradiated at a dose of 10 kGy according to commercial practices. The effects of the disinfection treatment on the content of organic radicals and some nutrients (namely, vitamin C and carotenoids) in the samples were investigated by chromatographic and spectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in all of the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. The fate of these radicals after storage for 3 months was also investigated. The cellulose radical was clearly observed in a few samples. Significant losses of total ascorbate were found for black pepper, cinnamon, nutmeg, oregano, and sage, whereas a significant decrease of carotenoids content was observed for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.     

Analysis of volatiles in porcine liver pâtés with added sage and rosemary essential oils by using SPME-GC-MS

The effect of the addition of two natural antioxidant extracts (sage and rosemary essential oils) and one synthetic (BHT) on the generation of volatile compounds in liver patés from Iberian and white pigs was analyzed using SPME-GC-MS. Lipid-derived volatiles such as aldehydes [hexanal, octanal, nonanal, hept-(Z)-4-enal, oct-(E)-2-enal, non-(Z)-2-enal, dec-(E)-2-enal, deca-(E,Z)-2,4-dienal] and alcohols (pentan-1-ol, hexan-1-ol, oct-1-en-3-ol) were the most abundant compounds in the headspace of porcine liver patés. Patés from different pig breeds presented different volatiles profiles due to their different oxidation susceptibilities as a probable result of their fatty acid profiles and vitamin E content. Regardless of the origin of the patés, the addition of BHT successfully reduced the amount of volatiles derived from PUFA oxidation. Added essential oils showed a different effect on the generation of volatiles whether they were added in patés from Iberian or white pigs because they inhibited lipid oxidation in the former and enhanced oxidative instability in the latter. SPME successfully allowed the isolation and analysis of 41 volatile terpenes from patés with added sage and rosemary essential oils including alpha-pinene, beta-myrcene, 1-limonene, (E)-caryophyllene, linalool, camphor, and 1,8-cineole, which might contribute to the aroma characteristics of liver patés.     

Mechanical, barrier, and antimicrobial properties of apple puree edible films containing plant essential oils

Edible films, as carriers of antimicrobial compounds, constitute an approach for incorporating plant essential oils (EOs) onto fresh-cut fruit surfaces. The effect against Escherichia coli O157:H7 of oregano, cinnamon, and lemongrass oils in apple puree film-forming solution (APFFS) and in an edible film made from the apple puree solution (APEF) was investigated along with the mechanical and physical properties of the films. Bactericidal activities of APFFS, expressed as BA50 values (BA50 values are defined as the percentage of antimicrobial that killed 50% of the bacteria under the test conditions) ranged from 0.019% for oregano oil to 0.094% for cinnamon oil. Oregano oil in the apple puree and in the film was highly effective against E. coli O157:H7. The data show that (a) the order of antimicrobial activities was oregano oil > lemongrass oil > cinnamon oil and (b) addition of the essential oils into film-forming solution decreased water vapor permeability and increased oxygen permeability, but did not significantly alter the tensile properties of the films. These results show that plant-derived essential oils can be used to prepare apple-based antimicrobial edible films for various food applications.     

Antibacterial and antioxidant activities of essential oils isolated from Thymbra capitata L. (Cav.) andOriganum vulgare L

Antilisterial activities of Thymbra capitata and Origanum vulgare essential oils were tested against 41 strains of Listeria monocytogenes. The oil of T. capitata was mainly constituted by one component, carvacrol (79%), whereas for O. vulgare three components constituted 70% of the oil, namely, thymol (33%), gamma-terpinene (26%), and p-cymene (11%). T. capitata essential oil had a significantly higher antilisterial activity in comparison to O. vulgare oil and chloramphenicol. No significant differences in L. monocytogenes susceptibilities to the essential oils tested were registered. The minimum inhibitory concentration values of T. capitata essential oil and of carvacrol were quite similar, ranging between 0.05 and 0.2 microL/mL. Antioxidant activity was also tested, the essential oil of T. capitata showing significantly higher antioxidant activity than that of O. vulgare. Use of T. capitata and O. vulgare essential oils can constitute a powerful tool in the control of L. monocytogenes in food and other industries.     

Essential oils from dalmatian sage (Salvia officinalis l.): variations among individuals, plant parts, seasons, and sites.

The factors affecting oil yield and quality of essential oils from Dalmatian sage (Salvia officinalis L.) are analyzed. Distillations of oils from individual plants and GC analyses revealed the presence of three chemotypes with different proportions of alpha- and beta-thujone (alpha/beta 10:1, 1.5:1, and 1:10). Different accessions could also be classified as having high (39-44%), medium (22-28%), or low (9%) total thujone contents. Flowering parts of S. officinalis had higher oil contents (1.6 versus 1.1%) and beta-pinene levels (27 versus 10%) than leaves and lower thujone levels (16 versus 31%). Major seasonal changes were found in the composition of oil distilled from a flowering type of Dalmatian sage, but oil yields from healthy, established plants did not vary greatly. Total thujone levels were lowest (25%) around flowering in spring and summer, so autumn or winter was the best harvest time to obtain oils with high thujone levels.     

固封精油熏蒸对油桃采后保鲜效果的影响

为开发一种新的植物精油保鲜方法,本试验用琼脂平板固封百里香精油和薄荷精油,制成精油香膏,使精油缓慢释放,用于熏蒸油桃,并采用固相微萃取-气质联用(SPME-GCMS)分析精油香膏熏蒸时盒内空气中精油活性成分的变化,同时比较不同精油香膏熏蒸对油桃果实腐烂指数、失重率、硬度、抑菌能力以及可溶性固形物、可滴定酸、抗坏血酸和类...     

Influence of nitrogen fertilizers on the yield and composition of thyme (Thymus vulgaris)

The influence of nitrogen fertilizers on the yield of crop, as well as on the production and composition of the essential oil and some other chemical characteristics of thyme, was investigated. Different levels of fertilizers (N = 0, 45, 90, and 135 kg x ha(-)(1)) were applied. It was found that fertilizers increase thyme crop, but differences in the yield of essential oil were not remarkable. However, the use of certain amounts of nitrogen fertilizers resulted in higher yields of essential oil obtainable from the cultivation area unit (dm(3) ha(-)(1)). Totally, 61 constituents were identified in thyme essential oil by capillary GC and GC-MS. Thymol was the dominating compound in the all analyzed oils (44.4-58.1%), followed by p-cymene (9.1-18.5%), gamma-terpinene (6.9-18.9%), and carvacrol (2.4-4.2%). Differences in the percentage of these and other compounds in thyme herb cultivated under different fertilization doses were not significant; very slight changes in the percentage composition were detected after drying. Some variations in the amount of individual constituents expressed in arbitrary units per kilogram of herb (which is almost equivalent to mg x kg(-)(1)) were observed. The highest amounts of sugars and sucrose, in particular, were determined in the second year of thyme cultivation. Differences in the content of dry soluble substances were not meaningful, and there was no effect of nitrogen fertilizers on this chemical characteristic. Some effect of fertilization on the content of vitamin C and carotenes was observed in the first year of thyme cultivation. It was determined that nitrogen fertilizers influence the amount of nitrates, which was highest in the second-year-first-harvest.     

Effect of thyme essential oils (Thymus hyemalis and Thymus zygis) and monensin on in vitro ruminal degradation and volatile fatty acid production

The effect of the essential oils of thyme on the in vitro ruminal degradability of a barley seed/alfalfa hay substrate was studied. Two essential oils were used, one from Thymus hyemalis (TH), rich in carvacrol, and the other from Thymus zygis (TZ), rich in thymol. Four experimental treatments of in vitro degradability, using the Daisy II(200/220) incubator, were conducted including a negative control (CO), a positive control at 7.5 microg/mL of monensin (MO), and two treatments with essential oils (TH or TZ) at 1.35 microL/mL. The material was incubated at 39.5 degrees C for various lengths of time. At each time, the disappearance of dry matter, crude protein, and neutral detergent fiber was measured. Volatile fatty acids (VFAs) were determined after 48 h of incubation. CO and MO provided (p < 0.01) higher values of potential degradability (a + b) of DM than the TH and TZ treatments (72.6 and 70.8 vs 53.2 and 48.2%, respectively). Also, crude protein degradability was lowest in the essential oil treatments. The CO treatment showed the highest potential degradability of NDF. The values of VFA production obtained (p < 0.001) with CO and MO treatments were higher than those obtained with TH and TZ treatments (21.0 and 19.1 vs 11.2 and 10.1 mM). The essential oils decreased the molar proportion of propionate, increasing the acetate/propionate ratio. In conclusion, the effects of essential oils at assayed doses would not be nutritionally beneficial to the ruminal energetic metabolism.     

Chemical composition and antifungal activity of essential oils from different tissues of Japanese Cedar (Cryptomeria japonica)

In this study antifungal activities of essential oils from different tissues of Japanese cedar (Cryptomeria japonica D. Don) against four wood decay fungi and six tree pathogenic fungi were investigated. In addition, the yields of essential oils obtained by water distillation were compared and their constituents determined by GC-MS analyses. The yield of essential oils from four tissues of Japanese cedar is in the decreasing order of leaf (27.38 mL/kg) > bark (6.31 mL/kg) > heartwood (3.80 mL/kg) > sapwood (1.27 mL/kg). Results obtained from the antifungal tests demonstrate that the essential oil of Japanese cedar heartwood used against Laetiporus sulphureus and Trametes versicolor and sapwood essential oil used against L. sulphureus had strong antifungal activities at 500 mug/mL, with IC(50) values of 39, 91, and 94 microg/mL, respectively. Besides, the essential oils of Japanese cedar heartwood used against Rhizoctonia solani, Collectotrichum gloeosporioides, Fusarium solani, and Ganoderma australe had strong antifungal activities at 500 microg/mL, with IC(50) values of 65, 80, 80, and 110 microg/mL, respectively. GC-MS analyses showed that the sesquiterpene hydrocarbon compounds dominate in the essential oil from Japanese cedar heartwood, amounting to a total percentage of 82.56%, with the major compounds of delta-cadinene (18.60%), isoledene (12.41%), and gamma-muurolene (11.82%). It is proposed that the excellent antifungal activities of Japanese cedar heartwood essential oils might correlate with the presence of these compounds.     

Comparison of nutrient uptake and antioxidative response among four Labiatae herb species under salt stress condition

Herbs of the Labiatae have relatively low salt tolerance. They are widely grown in drylands, but salt stress there is a typical problem and may reduce yields. To examine their salt tolerance mechanisms, we grew basil, sage, thyme, and oregano in nutrient solution containing 50 mM NaCl and determined the biomass; contents of Na, K, and Mg in leaf blades, stems, and roots; contents of total chlorophyll, malondialdehyde (MDA), hydrogen peroxide in leaf blades; and activities of antioxidative enzymes in leaf blades. The salt tolerance decreased in the order of basil ≈ sage > thyme > oregano. The good salt tolerance of basil was explained by a significant increase in the activity of catalase, in addition to the low Na/K ratio of leaf blades due to the retention of Na in stems and roots and of K in leaf blades. The good salt tolerance of sage was explained by the low Na/K ratio in leaf blades and the prevention of lipid peroxidation by high antioxidative enzyme activities, despite its poorer management of nutrient uptake. In thyme, although catalase activity increased significantly to alleviate salt-induced oxidative stress caused by Na influx into all parts, low K and Mg allowed shoot weight in particular to decrease. In oregano, antioxidative responses appeared as significant increases in ascorbate peroxidase and glutathione reductase activity, and K was accumulated in leaf blades, but serious salt-induced oxidative stress caused by high Na influx into all parts reduced the growth of all parts. These results show that despite similar responses among species, salt tolerance is not necessarily the same. In this experiment, we revealed the salt tolerance mechanism of each of four Labiatae herbs by revealing their strengths and weaknesses in nutrient uptake and antioxidative responses.