tara ghorbani pir shahid

Salmonella is one of the important  food borne diseases, worldwide. Egg and meat are among the most important incriminated foods to cause salmonella infection in Iran. This study was designed to investigate possible inhibitory effects of ethanolic extract of basil on Salmonella in mayonnaise sauce. Salmonella is killed with baking food but there is problem with foods like sauce which contain raw egg and is not used any procedure for baking them while producing. The purpose of this project was to investigate the possibility to use ethanol extract of basil to control Salmonella Typhimurium in sauce. In the study, first of all the anti-bacterial property of ethanol extract of basil was tested. So, by appearing result test for final investigation densities of extract was purposed 0.25, 0.5 and 0.75%. Then anti-bacterial property of ethanol extract of basil on growth of salmonella in mayonnaise sauce for a period of 30 days in condition of 25oc and 4oc was investigated.The results of statistical studies showed that the three concentrations studied significantly (p <0.05) compared to the control sample reduced the growth of Salmonella Typhimurium during storage and with increasing the concentration of the extract increased the antibacterial activity of the extract so that the extract Basil with a concentration of 7500 ppm was significantly lower than other treatments in most cases (p<0.05). Sensory evaluation test was performed by 5-point hedonic method and the results of sensory analysis of appearance and color in different treatments were not significantly different from each other. Regarding the flavour, texture and total acceptability of the sauce, the lowest sensory score was related to the treatment with a concentration of 0.75%. Based on the obtained results, the amount of bacteria in both temperatures decreased in all treatments and this decrease was little in the control treatment and its antibacterial activity increased with increasing the concentration of the extract.

The ultrasound process is a non-thermal method of extraction, and due to its effective effects on food storage and processing its use is increasing. Therefore, the aim of current study was to investigate the effect of ultrasound waves on phenolic and flavonoid compounds extraction of lemon peel extract. In this method in order to evaluate the phenol and flavonoids extraction and to assess the inhibitory power of DPPH free radicals, three different water solvents, 70% ethanol and 80% methanol were used. Then, the best solvent for the extraction of these compounds at of 30, 60and 90 moments were compared. The software used for analysis of variance and comparison of means was SPSS. According to the results, the strongest and weakest solvent for the extraction of bioactive compounds were 70% ethanol and water, which was 8.202 and 6.95 mg, equal to Gallic acid per grams of dry extract of phenolic compounds, 4.61 and 3.74 mg equal to quercetin grams of compound flavonoids dry matter and 87.468 and 70.213 percent of the inhibitory power of DPPH-free radicals. In 70% ethanol solvent, a significant difference was observed between 30, 60 and 90 moments for extraction of effective compounds, and 90 and 30 minutes, respectively, had the highest and lowest extraction rates of the compounds, respectively. In each extraction method, the amount of extraction of bioactive compounds was different depending on the solvent and 70% ethanol solvent was the best extraction method.