جستجوی مقالات مرتبط با کلیدواژه "ترخون" در نشریات گروه "کشاورزی"

Tarragon is one of the most important medicinal plants with various medicinal properties and is widely used as a flavoring agent in the food industry. Drought stress affects a wide range of morphological, physiological, and biochemical characteristics of medicinal plants. However, the exogenous application of osmotic active substances such as polyamines is considered as a suitable alternative to deal with the adverse effects of various environmental stresses on plant yield. Nevertheless, little is known about their mechanism to reduce drought stress. The present study investigates the response of tarragon plants to different concentrations of putrescine under drought stress conditions.

This study was carried out in a factorial experiment based on a completely randomized design with 3 replications in a greenhouse as a pots experiment. After the growth of the plant in the soil of the pot, three stages of foliar spraying with experimental treatments were carried out in this research. Experimental treatments included drought stress (50, 70, and 90% of field capacity) and putrescine foliar spraying with zero (spraying with distilled water), 0.1 and 0.2 mM concentrations. The evaluated parameters include morphological and physiological traits (shoot dry weight, stem height, number of lateral stems, root length, stem diameter, leaf area, leaf relative water content) and phytochemical (chlorophyll a, chlorophyll b, total chlorophyll, electrolyte leakage, proline and malondialdehyde content, antioxidant enzyme activity and essential oil percentage). Data analysis was done using SAS software version 9.4

The results showed that putrescine foliar spraying increased the shoot dry weight, the stem height, and the number of lateral stems. The highest of these traits was obtained under 90% field capacity and no difference was observed between the levels of putrescine at this level of drought stress. Plants grown under 90% crop capacity had the highest stem diameter (35.59 mm) and leaf area (62.89 cm2). Under 50% field capacity, foliar spraying of 0.2 mM putrescine increased the content of chlorophyll a, b and total by 29.03, 11.76 and 22.91%, respectively, compared to the control. The results also showed thatfoliar spraying of putrescine increased the relative water content and decreased electrolyte leakage in stressed plants. The content of proline and the activity of antioxidant enzymes also improved under the influence of putrescine. 50% field capacity without putrescine foliar spraying produced the highest percentage of essential oil (2.58%) in tarragon plants.

In general, foliar spraying of putrescine (0.2 mM) through increasing photosynthetic pigments and antioxidant properties can be a useful and practical solution for improving biomass and dealing with drought stress in the tarragon plants.

Satureja and Tarragon Extracts as natural preservative for mayonnaise sauce: physicochemical, microbial and sensory analysisAbstract mayonnaise sauce is oil in water emulsion that has numerous consumption. As there is no heating process during production of mayonnaise sauce, using preservatives is necessary. On the side of this, concern about chemical preservatives caused a development in formulation with natural preservatives. Traditional plants are one of the antimicrobial component sources that extraction and use of them in foods could be step for achieving above goal. The objective of this study was using natural preserving properties of Satureja and Tarragon extracts as substitute of chemical preservatives in mayonnaise sauce and investigating its changes. In this study, alcoholic method was used for extracting. After investigating antimicrobial effect of extracts in culture, selected extracts according with experimental design were added to mayonnaise. In order to determination of experimental treats, mixture design with 3 variables (chemical preservative, Satureja and Tarragon extract) was used. Combination of these variables led to an experimental design with 16 runs. Intended extracts were added to mayonnaise sauce formulation and physicochemical experiments such as pH, acidity, colorimetery and sensory evaluation were done. Also antimicrobial effect of extracts against important microorganisms in mayonnaise sauce (Lactobacillus, Salmonella and yeast and molds) was evaluated. Relation of each dependent variable with independent variables was showed via proper equation and their contour graph was drawn by design expert software. Results of antimicrobial test showed that using Satureja and Tarragon extracts decreased the population of yeast, Lactobacillus and Salmonella during 3 month of storage. In all samples, pH and acidity range was according to ISIRI standard of mayonnaise sauce. Colorimetric assay showed using Satureja and Tarragon increased a* and decreased L*. In terms of sensory evaluation, it was shown that samples containing Satureja and Tarragon extracts had lower score than sample containing chemical preservative. to determination of optimum formulation of mayonnaise sauce, range or goal of intended properties was specified and considering them, optimum formulation was presented by software. In this formulation, 18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.18.88% chemical preservative (136.41ppm), 34.49 % Satureja extract (27595 ppm) and 47.31% Tarragon extract (37855 ppm) led to mayonnaise sauce formula with capability of using natural preservative and acceptable physicochemical and sensory characteristics.Keywords:Satureja , Tarragon, mayonnaise sauce, antimicrobial, sensory evaluation

Plant essential oils can prevent the growth of bacteria and increase the shelf life of food products such as seafood and fish. In this study, the effect of zizphora and tarragon essential oils at concentrations of 500, 1000, and 2000 mg/L on microbial quality and shelf life of rainbow trout fillets stored at 4 ºC was investigated. The results showed that the essential oils of ziziphora and tarragon were effective in reducing the production of volatile nitrogen bases and the greatest effect was related to ziziphora essential oil with a concentration of 2000 mg/L. It was also observed that the use of ziziphora and tarragon essential oils reduced the total viable counts, psychrotrophic bacteria, coliforms, and Escherichia coli bacteria compared to the control sample, which confirms their antimicrobial properties. It was concluded that ziziphora essential oil with a concentration of 2000 mg/L was more effective than tarragon essential oil in controlling the microbial load and delaying the spoilage of rainbow trout fillet at refrigerator temperature.

In order to investigate the effects of the Tarragon byproducts on the growth performance, carcass traits, cellular and humoral immunoresponse of broilers, one-day- old one hundred sixty-eight Ross 308 chicks were randomly allocated in to four treatment groups in 24cages (6 replicates per treatment) and 7 chicks per replicate. The treatments were included: 1) basal diet (control), 2) basal diet + 500 μl/lit Hydro alcoholic extract of tarragon in drinking water, 3) basal diet + 1% dietary tarragon powder and 4) basal diet + 1% dietary tarragon powder + 500 μl/lit of tarragon extract in drinking water. Results indicated that at the starter, grower, finisher and total periods of time, the birds that were recived 1% dietary tarragon powder had a better growth performance rather than other birds, so that, feed intake and weight gain were significantly increased (P ≤ 0.05) and feed conversion ratio was improved. In these birds, the relative weights of carcass and bursaof Fabresious was also greater than other birds (P ≤ 0.05). No significant differences were observed in the cellular immunity response (change in foot membrane thickness in response to Phytohemagglutinin injection) and humoral imiunity response (antibody response toNewcastle virus and antibody response to injected SRBC) due to treatments. Based on the results, the use of one percent tarragon powder in the diet of broilers is recommended to improve the growth efficiency and carcass yield.

Tarragon contain essential oils such as cinnamon, starch, osmium and flandernum. These oils have many medicinal properties. In this study, two materials of inulin and beta-cyclodextrin are used as a wall in different ratios of 0 to 100% (w / w) and tarragon oil as a core of 1 to 5 ratio was designed using Experimental Design. An ultrasound device was used to prepare nano-capsules. The diameter of the nanocapsules and the particle size distribution index were measured by the dynamic light distribution and then all samples were dried in a spray dryer. In order to investigate the shape of nano-capsules by scanning electron microscopy, we used thermal infrared analysis to determine the structure of infrared spectroscopy and to determine thermal resistance.The results showed that optimum nano-capsule with particle size of 110 nm, particle size distribution index to 48, encapsulation efficiency of 73% and moisture content of 94%. In addition, the study of essential oil release in laboratory environment showed 99% over 72 hours. Taragon nano-capsule prepared in optimum conditions with a small size and flat structure, as well as high thermal stability can be used as a suitable carrier for the use of food industry.

​Escherichia coli O157:H7 is one of the most important and common foodborne pathogens in the world which is being resistant against some current synthetic antimicrobials. The aim of this study was to determine the minimum inhibitory concentration (MIC) and the minimum bacterial concentration (MBC) of Artemisia dracunculus (tarragon) essential oil and its nanoemulsion for enterohemorrhagic strain of Escherichia coli and then the effect of sub-MIC concentrations on growth rate and gene expression of virulence genes (stx1A and stx2A). Nanoemulsion of tarragon essential oil was prepared by the ultrasound method and the droplet size and zeta potential were determined. MIC and MBC of essential oil and nanoemulsion were determined using the broth microdilution method. The growth rate and expression of stx1A and stx2A genes in Escherichia coli were assessed after treatment with different concentrations of sub-MICs of essential oil and nanoemulsion. Estragol was identified as the main component in the essential oil. The average diameter of nanoemulsion particle was 50 nm and the zeta potential was -30mV. The MIC values ​​ of essential oil and nanoemulsion were 0.58±0.11 and 0.33±0.07mg/ml, respectively, and their MBC were 0.65 ± 0.20 and 0.38 ± 0.15 mg/ml, respectively. Nanoamulsion had a greater inhibitory effect against bacterial growth than free essential oil. At the end of the 72-hour period, nanoemulsion treatment at 75% MIC resulted in a reduction in stx1A and stx2A transcription of 3.75 and 4.10 folds, while at 75% MIC of essential oil stx1A and stx2A transcripts were reduced 1.91 and 2.02 folds compared with control, respectively. Higher activity of nanoemulsion of tarragon essential oil to reduce the growth and shigatoxin production of E. coli compared to pure EO, reveals its potential to be used as a natural food preservative and a solution to the global problem of emergence of antibiotic-resistant microbes.

This research was carried out in order to investigate the effect of peppermint, thyme and tarragon essential oils on the performance and antibody titer of broilers. In this experiment, a total number of 240 Cobb 500 broiler chickens were used in a completely randomized design with eight treatment groups. Each treatment was replicated five times with six birds per replicate. Dietary treatments included; control, 200 mg/kg virginiamycin antibiotic, 150 and 200 mg/kg peppermint, thyme and tarragon essential oils. Chickens fed diets supplemented with antibiotic and 200 mg/kg thyme essential oil had significantly higher daily weight gain in comparison to control diet at the period of 21-42 days and 1- 42 days. Feed conversion ratio in birds fed the diets supplemented with 200 mg/kg peppermint essential oil and antibiotic was significantly improved in comparison to control diet. The highest ileum length and the best antibody titer against bronchitis and Gumboro in 42 days old chickens were recorded in150 mg/kg tarragon essential oil, 200 and 150 mg/kg peppermint essential oils, respectively. Therefore, it is recommended to supplement 200 mg/kg peppermint or thyme essential oils instead of dietary antibiotics in order to improve performance and antibody titer in broilers.

In this study, the effects of Tarragon and Savory essential oils on oxidative stability of ready-to-eat shrimp (Metapenaeus stebbingi) during three months at frozen storage were investigated. Samples were treated with Tarragon and Savory essential oils and cooked by different cooking methods (frying, oven baking and steaming). Butylated hydroxytoluene (BHT) was used as a reference to compare antioxidant activities. During frozen storage, fat hydrolysis was evaluated through measuring free fatty acid value and oxidation products were measured via peroxide value and thiobarbutiric resistance substance. At the end of storage, the highest amount of free fatty acids (following the control) was observed in steamed savory treated samples (3.2% oleic acid) and the lowest amount in Savory and Ttarragon fried samples (1.11 and 1.75% oleic acid). Following BHT, the lowest amount of peroxide value was obtained from steamed shrimps treated with tarragon (0.92 meq/kg of fat). Also, thiobarbutiric acid values in fried and oven baked samples containing Savory essential oil (0.55 and 0.42 mg MA/kg of fat) was higher than samples containing Tarragon essential oil (0.44 and 0.38 mg MA/kg of fat). The results of the present study indicated that Tarragon and Savory essential oils retarded the oxidation and samples treated with Tarragon essential oil showed slower hydroperoxide and malonaldehyde formation than those of Savory-treated or the untreated samples. The best storage period of the fried, oven baked and steamed products treated with Tarragon and Savory were 1, 2 and 3 months, respectively.

The indian meal moth is one of the most important pest of stored product. In this study‚ the repellency effect of the alcoholic and hexanic plant extract and powder of four medicinal plants , lavandula angstifolia, artemistia dracunculus, anethum graveolens, and petroselimun sativum have been studied on adults and last instar larvae of this pest. To prepare the extracts, plants were powdered, then dissolved in solvent and filtered after 24 houres. These crude plant extracts have been used in experiments. In contact repellency experiment, the 9 cm whatman filter paper divided into two parts from the middle. Half of it was weted with definite plant extract dose and another half was weted with solvent. after they dried, 20 last instar larvae released from centes each petri dish. then the repellency effect of plant extracts was measured after 24 hours. The results showed all plant extracts except hexanic extract of L. angstifolia, had the contact repellency effect on adult insect. The Y-shaped olfactometer has been used for dtermining fumigant repellency effect of the plant extracts. The repellency effect of treatment were measured on the last instar larvae and adults. In most cases the plant extracts showed a significant repellency effect at1% level on larveae and adults. But the repellency effect of the powders on adults was less than plant extracts, and had attractive effect on, the Indian meal larvae.

Due toproblems arising from the use of natural methods acceptable herbicides for weed control has been identified. Allelopathyby releasing allochimical be one way to control weeds is worthwhile.  In order to show the effects of aqueous extracts of Tarrgon  and Savory on germination and growth of weeds Savory  Oats seed  in greenhouse, in College of Agricultural of azad university of shiraz, shiraz, Fars provenice, Iran wasconducted.experimentin a randomized complete block design with three replications and three factors were performed(The first factorin both savory and tarragon plant surface and the second factor and the third factor 4 levels in both leaf and stem). 7, 9, 11 and 13 days after sowing germinated seeds counted and the various parameters, was measured. resultsindicated that theuse ofsavory andtarragonleaves andstems of plantsmay reducethegermination andearly growthtraitsandoatsvehiclehas affected.SavoryTarragonplantdebriseffectwas moreandmoretraitshas reducedby 6%. A recentevaluationofallelopathiceffectsonweeds,crop residues, andothermaterialstoreduce reliance onherbicidesisnormaldamage. Future studies of this plant can be used to control weeds, oats .

Salinity is the most important factor limiting plant growth; light intensity is also a prominent factor affecting the response of plants to salinity stress. In order to investigate the effects of light intensity and salinity on yield and concentrations of some elements of tarragon plant, an experiment was carried out. The experiment was laid out in split plots with a randomized complete blocks design at 4 replications in soilless culture. Treatments consisted of two light intensities as main plots and five NaCl levels (0, 20, 40, 60 and 80 mM) as subplots. At the beginning of flowering, plants were harvested and shoot fresh and dry weights and elements concentrations were measured. The results showed that the salinity increase and in light intensity decrease led to shoot fresh yield and dry weight decrease. With increase of salinity more than 20 mM sodium chloride in solution, sodium concentration in leaves increased and this increment in shade was more than that in full light conditions. In the shadow conditions, first, increasing salinity caused K+ concentration to remain constant; then it decreased. Salinity reduced leaf nitrogen concentration, which was more pronounced in lower light conditions. Leaf P concentration was reduced under saline conditions. Salinity levels higher than 20 mM led to leaf calcium concentration to be reduced.

The cowpea weevil, Callosobruchus maculatus F. (Col.; Bruchidae) is one of the most important stored product of the pests that damages the seeds. In order to find biorational insecticides, fumigant effects of the essential oil of two plant, Artemisia dracunculus L. and Eucalyptus camaldulensis Dehnh. were assessed on adults of C. maculatus. Acute toxicity bioassay was carried out for calculating LC50. The LC50 value was compared in 3 different temperatures and relative humidities and finally the LT50 was tested. The LC50 values were 26 and 24.5 μl/lit air in 24 h for E. camaldulensis and A. dracunculus, respectively. The temperatures (20, 26, 32 ) affected the toxicity of the essential oils significantly but humidity did not. LT50 values for E. camaldulensis and A. dracunculus were 6.3 and 8.9 hours, respectively. The results showed that the effects of the essential oils were increased by increasing temperature. Our results showed that the applied essential oils were effective against the pest and could be used in IPM programs.