جستجوی مقالات مرتبط با کلیدواژه « اسطوخودوس » در نشریات گروه « صنایع غذایی »

Nowadays, due to the favorable effects of natural antioxidants such as the essential oils of various plants and delaying or preventing the oxidation of food based on oil or fat, instead of synthetic antioxidants, it has received a lot of attention. In this study, the effect of using the essential oils of Ferulago contracta, Rosmarinus officinalis and Lavandula officinalis plants extracted by steam distillation (at three levels of 100, 300 and 500 ppm) on the thermal stability of camellia oil extracted by cold pressing method under accelerated conditions (maintenance of oil at 65°C for 14 days) was investigated in comparison with camellia oil containing synthetic antioxidant TBHQ. Data analysis was done by one-way analysis of variance (ANOVA) in SPSS25 software and comparing means using Duncan's multiple range test. The results showed that the type of essential oil, storage time and also their interaction had a significant effect (p<0.01) on the peroxide, anisidine and TOTOX value, so that with the increase in the storage time of the samples, the peroxide, anisidine and TOTOX value increased significantly (p<0.05) and with increasing the concentration of essential oils, it decreased significantly (p<0.05). After 14 days of storage in accelerated conditions, according to the results related to the total oxidation (TOTOX value), using the essential oil of Ferulago contracta and Rosmarinus officinalis (at the level of 500 ppm), the oxidation resistance of camellia oil compared to camellia oil samples containing the synthetic antioxidant TBHQ, it increased and the shelf life and use of camelina oil for frying became suitable.

Herbal teas can be used for various therapeutic or nutritional purposes, depending on the chemical constituents. Quality control of products containing medicinal plants is important. Today, consumers' desire for herbal teas that have good aroma, taste and sensory properties is increasing. Herbal tea ingredients include one or more herbal species that are combined to improve taste and increase health. Quality control of herbal teas, like other nutritional supplements, is important to ensure safety and efficacy. Current methods are chromatography-based and require sample preparation. In some countries, researchers have used the ultra spectral imaging method as a fast and non-destructive method for quality control of medicinal plants and herbal teas. In this research, the quantitative and qualitative control of five herbal tea bags including Chamomile, Fennel, Lavender, Spearmint and Thyme were conducted. In terms of the kind of the plant, the ash content, the essential oil and their active substance were determined. Microscopic tests were carried out to ensure the type of plant, total ash and acid-insoluble ash were done with the method introduced in the references. Extraction of essential oils was done by water distillation and analysis of essential oil and determination of the major compounds was done by gas chromatography (GC). The essential oil of each sample was diluted with normal hexane solvent at a ratio of 1 to 10 and injected into the gas chromatography with the following information: Agilent 7890A GC device, injection temperature 250°C, thermal programming 60-220°C, column type HP-5MS, nitrogen as carrier gas, flow intensity 2 ml/min, temperature increase speed 6°C per minute, column length 30 meters, internal diameter 250 microns and FID detector. The ionization voltage was 70 electron volts, the ionization method was EI, and the temperature of the ionization source was 250 degrees Celsius. The temperature program of the column was set as follows: the initial temperature of the oven was 50 °C and stopped at this temperature for 5 minutes, the thermal gradient was 3 °C per minute, the temperature increased to 250 °C and stopped at this temperature for 10 minutes, the temperature of the injection chamber was 290 degree Celsius and the carrier gas was used with a flow rate of 1.1 mm/min.: By micrographic study, compatibility of the herbal contents were confirmed in tea bags with Iranian Herbal Pharmacopoeia (IHP). According to the TLC tests results, Rf values of anethol in Fennel essential oil, linalool and linalyl acetate in Lavender essential oil, thymol and carvacrol in Thyme essential oil and carvone in Mint were 0.88, 0.3, 0.75, 0.55 and 0.5 respectively. Chamomile sample had not essential oil. The total ash and acid-insoluble ash were respectively 1% and 8% for fennel, 5% and 13% for lavender, Were2.03 % and 7.5%, respectively for chamomile, 2.5% and 8% for Spearmint and 1% and 11% for Thyme. Based on GC analysis, amount of anethole in the essential oil of fennel, carvone in Spearmint essential oil, thymol in Thyme essential oil and linalool in Lavender essential oil were 0.098, 0.621, 0.019, 0.164 gr/ ml respectively.Discussion and In recent years, people's approach to medicinal plants and their products has increased. Every year, 50% are added to people who turn to the use of medicinal plants. Participating in such a large market and creating and developing the herbal medicine industry requires special attention to the production, processing, quality enhancement, standardization and safety of these products. It should be noted that factors such as the age of the plant, place and time of harvesting, drying method, storage conditions, production process, packaging method, etc. are effective on the quality of the plant and of course its effects, and therefore quality control and standardization are important. Post-harvest processes of the medicinal plants are very important in the production cycle of herbal products. Preservation of color, smell, taste, chemical nature and quality of active substances of medicinal plants has always been important for researchers and many studies have been done in this regard in recent years. Choosing the right method for drying medicinal plants depends on the type of organ, its moisture content and the purpose of drying. Finally, in the newer technologies, the minimization of changes is focused on plant raw materials.According to the results, Rf values were corresponded with standard indicators mentioned in the references. The total ash and acid-insoluble ash of Fennel, Spearmint and Chamomile were also correspond with the values available in Iranian Herbal Pharmacopoeia (IHP) but the mentioned values for Lavender and Thyme were not in compliance with reference. It is recommended to carry out periodic tests on herbal products after entering the market (PMS) to ensure the proper quality of the products. The outcome of this study can help to establish quality parameters for the standardization of herbal teas at the supply level.Keywords: Thyme, Lavender, Chamomile, Fennel, Spearmint, Quality control, Herbal tea

The onset of some diseases is due to the increased free radicals produced during normal body metabolism. To confront these radicals, compounds known as antioxidants have been identified. Antioxidants that there are in fruits and vegetable, prevent the free radicals from doing activity and damage the vital cells. Antioxidants prevent oxidation of oils. However, with regard to synthetic antioxidants may cause undesirable effects in the body, the preparation and production of natural antioxidants is necessary. One of the plants with high antioxidant capacity is Lavandula officinalis L. belongs to the Lamiaceae.

The fresh shoots of Lavender were harvested from the Agricultural and Natural Resources Research Center of Isfahan in June 2017 and dried in a dark place and room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus. Extract of water, methanol (80% methanol) and hexane (hexane 95%) was prepared by maceration method. The phenols, flavonoids and terpenoids amount of extracts was determined respectively by Folin-Ciocalteu, aluminum chloride and separation colorimetric in ether methods. The antioxidant capacity of each extract was analyzed by DPPH method. Essential oil composition of lavender were determined by GC-MS. The effect of extracts on delaying oxidative degradation in Purified sunflower oil was determined by measuring the peroxide index, anisidine index, totox index and oxidation resistance time of the samples.

Phenol, flavonoid and terpenoid contents of methanol extract was higher than the other two extractions. Free radical scavenging of methanol and water extracts were higher than hexane extract and were similar to BHT. Inhibition percent of hexane extract was less than the other extracts. The performance of aqueous extracts was higher than other extracts. The major compounds identified by GC-MS are linalol, linal acetate, boronol, camphor and geranyl acetate. Methanolic extracts had the lowest levels of peroxide index, anisidine index and totox index and the highest oxidation stability time. Methanol extract had the best effect in preventing the oxidation of sunflower oil. The effect of the aqueous extract and essential oil were similar to the synthetic antioxidant.Coclution: By comparing the three extracts it can be concluded that methanol is the best solvent for the extraction of phenol, flavonoids and terpenoid. On the other hand, methanolic extract had a higher inhibitory effect than other extracts. The methanol extract with high anti-radical effect can be replaced by BHT in sunflower oil in the food industry. The aqueous extracts and essential oils of this plant can also be used as antioxidants similar to synthetic antioxidants.

In recent decades the use of chemical pesticides caused harm to human health and the environment. On the other hand¡ the wasteful use of pesticides and fungicides can cause pathogen resistance. Accordingly¡ the plant extracts can be used as an environmentally compatible way. In this study¡ it was used of water and methanol extracts of lavender¡ anise¡ eucalyptus¡ thyme and watermint to control gray mold disease caused by Botrytis cinerea of apples in the lab with mixing into medium method and disk medium¡ and also plant extracts was used in the store was with 4° C. Results showed water lavender extract with 500 micrograms per milliliter concentration had the best inhibition of pathogen with 22 mm diameter of pathogen colony. Also¡ the methanol extract of lavender with a concentration of 500 micrograms per milliliter and 31.62 mm diameter inhibition of pathogen¡ was the best extract. Watery and alcoholic extracts of lavender was the best extracts with 63.05 and 77.61% inhibition of the pathogen¡ respectively¡ compared to the control at a concentration of 500 micrograms per ml. Based on the results¡ after the lavender plant extract the fennel extract in watery extracts¡ and the eucalyptus extract in methanol had the best effect controllers in both tests. In store tests¡ watery extracts of lavender and fennel with a concentration of 6 in 1000 had the lowest diameter of spots with 8.57 and 11.72 cm compared to other treatments and control treatment. Based on the results of the laboratory and storage test¡ the lavender and fennel extract are introduced as natural compounds with high potential controller of B. cinerea.

The aim of this study was to determine the effect of water and methanol extracts of Mint, Rosemary and Lavandula on Escherichia coli and Bacillus cereus growth as gram negative and positive bacteria indicators, respectively in five levels 0, 25, 50, 75 and 100 μg/ml. Calculating colonies was performed after 24 hours. Results indicated that the highest level (100 μg/ml) of Lavandula extract has been the most antibacterial effect (p<0.01). Also the methanol extracts of these plants is more effective than water extracts and Bacillus cereus distinguished more affected compare to Escherichia coli.