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

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

Savory (Satureja spp.) with different species and valuable compounds such as thymol and carvacrol, has special importance among medicinal plants. In this study, the seeds of eight populations of three different species of Satureja (S. hortensis, S. mutica, and S. boissieri), as well as the seeds of two improved German savory cultivars (S. hortensis cv. Aromag) and (S. hortensis cv. Saturn), were evaluated cytogenetically. Karyotypic results showed that eight populations of S. hortensis (S1P1-S1P8) were diploid (2n = 2x = 48) and two populations of S. boissieri and S. mutica (S2P1 and S3P1) were tetraploid (2n = 4x = 60) with different basic chromosome numbers of 24 and 15, respectively. The average chromosome length in all the populations was 1.46 µm (ranged from 1.19 to 1.71 µm). Propidium iodide (PI) flourochrome and standard parsley plant (Petroselinum crispum, 2C DNA = 4.45 pg) were used to measure genome size using flow cytometry. Data were statistically analyzed in a completely randomized design with five and three replications for chromosome length and genome size, respectively. The results showed a significant difference among the populations based on the two statistics methods (p<0.01). The mean value of 2C DNA for all the diploids was 3.52 pg (ranged from 3.29 to 3.78 pg) and for the two tetraploid populations was 2.38 pg (ranged from 2.25 to 2.51 pg). In the present study, the amount of genome size was reported for the first time for the mentioned species, which along with other measured traits can contribute to the richness of karyological knowledge in Satureja

Phylogenetic study of savory (Satureja spp.), which has different species and valuablecompounds such as thymol and carvacrol, is of special importance among medicinal plants. In this study, 21 accessions belonged to nine Satureja species were identified and collected from main habitats in eight provinces of Iran, including East Azarbaijan, Kurdistan, Gilan, North Khorasan, Yazd, Lorestan, Ilam, and Kermanshah. Genomic DNA extraction was performed using the modified CTAB method. In the phylogenetic study, in addition to the nine collected species, the sequences of ITS and matK genes of Satureja species registered with the NCBI were also added to the phylogeny tree as part of the group. In addition to Satureja genus, the sequences of Thymus, Ziziphora, Clinopodium genera were also used NCBI as an outgroup to root the phylogenetic tree. The results showed that in the study of Satureja. spp kinship relationships, the ITS nuclear gene was more appropriate than the matK chloroplast gene. In the native species of Iran, the maximum genetic distance was between S.mutica and S.atropatana and the minimum genetic distance was between S.rechingeri and S.khuzistanica. In the phylogenetic tree, five species of S.macrantha, S.atropatana, S.sahendica, S.edmondi, and S.bachtiarica with %100 bootstrap value, two species of S.mutica and S.spicigera with %96 bootstrap value, and two species of S.khuzistanica and S.rechingeri with %100 bootstrap value were close relatives. The results showed a significant consistency with Flora Iran and Flora Iranica in terms of morphological traits.

Pseudomonas aeruginosa is one of the most common opportunistic bacteria in nosocomial infections, which has a significant resistance to antimicrobials. Due to the restrictions in the use of antibiotics, the tendency to replace them with natural products has increased. In this study, the antimicrobial effect of four species of Satureja essential oils (S. mutica, S. bachtiarica, S. rechingeri and S. khuzestanica) on virulence factors of P. aeruginosa was evaluated. The minimum inhibitory concentration of Satureja essential oils was determined by microdilution broth method against standard strains of P. aeruginosa including PAO1 and 8821M. In the following, the effect of sub-minimum inhibitory concentrations (sub-MIC) of essential oils was investigated on virulence factors of this bacterium including motility, biofilm formation and alginate, elastase, and alkaline protease production of these two strains. All four Satureja essential oils had antimicrobial effects against the standard strains of P. aeruginosa, and also sub-MIC concentrations of the essential oils significantly reduced the virulence factors production of these strains. In this study, the suitable antagonistic effects of Satureja essential oils were observed against P. aeruginosa standard strains. By further study, these essential oils can be used as an antimicrobial compound against this bacterium.

Secondary metabolites with bioactive and functional properties in essential oils of plants can be effective in improving the quality and shelf life of most foods as natural preservatives. On the basis RSM, Essences from Thymus, Satureja and Dianthus in three levels 300, 600 and 900 ppm were added to 2cm cube beef and coated by 4% modified starch suspention. The effective levels of these components to prevent microbial growth, fat oxidation and texture deterioration were evaluated.

Results showed that Dianthus in 900 ppm level had the highest effect in preventing total count increase while thymus was the most effective essence against the psychrophilic bacteria. The mixture of Thymus, Satureja and Dianthus in 900ppm was the most effective on the peroxide value. The combination of 500ppm Dianthus and 600ppm Saturia was the most effective item to keep the meat firmness during the storage. Optimizing the parameter levels showed that Thymus in 703.019ppm, Dianthus in 900ppm and Saturia in 482.17ppm mixture can meet 87% of our expectations. In this study, using 4% hydroxyl propylene starch suspensions, essential oils of Thymus, Satureja, Dianthus are used while maintaining the quality of the product and increasing the length of the meat storage period. The purpose of this study was to determine the effective concentration of these compounds in preventing the growth of microorganisms and fat oxidation. The results of the experiments showed that for 15 days of microbial tests, such as Total Kant, Staphylococcus aureus, Hemostatus, for the physical test of hardness and adhesion, and for the chemical test of peroxide number, the equation was obtained according to the test response, Which well describes the relationship between the concentration of essential oils of Thymus, Satureja, Dianthus and the test. At the end the optimal conditions were determined.

In order to determine the effects of adding different levels of Satureja khuzistanica essential oilin two conventional and microcapsulated forms into the diet on performance, immune response, blood biochemical parameters and intestinal morphology of broiler chickens, an exprement was conducted using 400 Ross 308 (mixed sex) broiler chickens, in five treatments, four replicates and 20 chickens per each replicate. The expriment was done in a completely randomized design. Treatments included control (no additive), dietary containing levels of 400 and 500 mg/kg Satureja essential oil and dietary containing levels of 0.5 and 1.00 percent capsulated Satureja essential oil. Adding different levels of Satureja khuzistanica essential oil in conventional and microcapsulated forms to diet of broiler chickens had no effect on feed intake,FCR, immune response and the number of white and red blood cells. However, experimental treatments containing conventional and microcapsulatedformof Satureja essential oil caused a significant decrease in body weight of the birds relative to than the control treatment. The level of thyroid hormones (T3 and T4) and blood biochemical parameters (cholesterol, triglyceride, HDL and LDL) were not affected by the experimental treatments. Although small intestin histologhy traits like width of villi, depth of crypt and length of villi to depth of crypt ratio were not affected by the experimental treatments, the level of 0.5 percent capsulated Satureja essential oil caused a significant decrease in length to width of villi ratio (P<0/05). Acccording to the results of the present experiment, using of two common and microcapsulated Satureja essential oil forms,  have not any  effect on performance, blood biochemical parameters and immune response.

Treatment of Staphylococcus aureus (S. aureus) infection is a problematic subject in the world. The aim of this study was an evaluation of the antimicrobial effect of four species of Satureja essential oils on biofilm formation and hemolysin production in S. aureus. MIC of Satureja essential oils (Satureja khuzistanica Jamzad, Satureja bachtiarica Bunge, Satureja rechingeri Jamzad, Satureja mutica Fisch. & C. A. Mey.) were determined by micro dilution broth method against standard strains of S. aureus ATCC 29213(MSSA) & ATCC 33591(MRSA). Sub- MICs of Satureja essential oils were used to assay biofilm formation and hemolysin production. The results showed that all essential oils had antimicrobial effect against standard strains of S. aureus. In the presence of sub- MICs of essential oils, biofilm formation and hemolysin production were significantly reduced. The results show the potent antimicrobial effects of Saturejaessential oils against S. aureus and more study is recommended to use it in controlling S. aureus infections.

Essential oils of Satureja spp. contain valuable components, such as thymol and carvacrol. This research was carried due to evaluate essential oil quality and quantity of different accessions of Satureja species in cultivated condition., Seeds of 35 accessions of 10 Satureja species were collected from natural habitats and the seedlings were planted, using a randomized complete block design with for three replications at Medicinal Plants Research Station, Yazd, Iran. Aerial parts of plants were collected during four consecutive years, air dried in shadow and essential oils were extracted with hydrodistillation clevenger method. Essential oil compounds were identified by Gas chromatography (GC) and chromatography-mass spectroscopy (GC/MS). Analysis of variance showed significant differences at 1% between accessions for percentage of essential oil and essential oil yield per hectare. According to the results, accessions 15 (Satureja rechingeri) from Ilam province with 5.8% and 113.9 kg/ha essential oils, and 64% carvacrol and 12.2% thymol; accession 107 (S. spicigera) from Gillan province with 2.4% and 75.5 kg/ha essential oils, and 9.2% carvacrol and 43.4% thymol; accession 24 (S. rechingeri) from Ilam province with 4.2% and 63.8 kg/ha essential oils, and 75.4% carvacrol and 6.2% thymol; and SKM (S. bachtiarica ) from Yazd province with 2.6% and 51.5 kg/ha, essential oils, and 66% carvacrol and 0.5% thymol, respectively, showed the highest essential oil production in Yazd, Iran.

Satureja edmondiis an important medicinal plant species which is one of the rare endemic plant species of Iran. Since seeds of the species are not found enough in the nature and the available seeds hardly germinate as well, micropropagation and mass reproduction is required in order to prevent the extinction of the species. Hence, the green branches of the species were cultured on MS medium (with half contents of the KNO3 and NH4NO3) to increase the number of branches. Then, the branches were transferred to 1/2 MS and DKW media with different levels of BAP, 2iP and IBA hormones. Then the branches were transferred to DKW medium containing NAA and IBA. Most of the branch productions were occurred on the DKW media, containing 0.5 mgl-1BAP and the best hormone for rooting was 0.5 mgl-1IBA. Regenerated plantlets were established in greenhouse and then grown under field conditions.

Satureja belongs to lamiaceae with different species throughout the world. Annual and perennial species of this medicinal plant grow naturally in Iran, of which nine species are endemic. In this research, perennial species of Iranian savory were evaluated during 2009-2013, Yazd, Iran. Accessions of different species were cultivated at Research Station of Medicinal Plants using a randomized complete block design. Different traits including percentage of plant establishment, plant height, plant canopy diameter, shoot fresh yield, shoot dry yield and oil content were measured. Variance analysis showed significant differences (p

In the present study, the antimicrobial properties of Satureja sahendica Bornm. and summer savory (Satureja hortensis L.) essential oils were studied. The bacterial strains sensitive to the oils were in Candida albicans> E. coli> S. aureus> P. aeruginosa order. Minimum inhibitory and bactericidal concentrations were observed in the range of 0.5-10mg/ml. Total phenolics of S. sahendica and the S. hortensis were 170.5±8.53 and 47.25±2.14 µg Gallic acid equivalent per mg sample. Antioxidative property of the oils was carried out using DPPH free radical scavenging and beta-carotene bleaching tests and the results were compared with the standard synthetic antioxidants. Lipid peroxidation inhibitions were comparable to or higher than the synthetic antioxidants. The concentrations from S. sahendica and S. hortensis oils required for 50% free radical scavenging (IC50) were 6.25 and 5.82 μg/ml respectively. Ferric-reducing antioxidant power (FRAP) of S. sahendica oil was greater than that of the S. hortensis oil. The superoxide anion radical scavenging activities of S. sahendica and S. hortensis oils were 55.28%±1.16 and 21.81%±2.46 at 15µg/ml oil with an IC50 of 9.4 and 101.2 µg respectively. Tyrosinase activity of one µg S. sahendica oil was 47.88±%1.33 while that of the S. hortensis oil at 15 µg level was 15.35%±2.9. In conclusion, the results from biological properties of Satureja sahendica are indicative of its potentials for food and drug industries applications.