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

Eugenia caryophyllata (Clove) has long been used as a medicinal plant to treat infections and prevent food spoilage. In this study, with three methods of hydro distillation, steam distillation and hydro-steam distillation, clove buds were extracted and the yields of these methods were 10.9, 9.9 and 8.3%, respectively, which had the highest efficiency for water extraction method. Essential oils obtained by different methods were analyzed by GC-MS and 17 essential oil components were identified. Among these components, acetic acid, eugenol, eugenol acetate, m-eugenol, caryophyllene, hexadecanoic acid were the predominant components, the amount of which in all three types of essential oils were significantly different from each other. Also, the antibacterial effect of essential oils along with 12 common antibiotics on three types of Gram-positive bacteria (Staphylococcus aureus, Streptococcus mutans, Staphylococcus epidermidis) and Gram-negative (Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa) were studied and compared. The results showed that the essential oil extracted with hydro-steam, compared to other extraction methods, has a significant antibacterial effect so that its effect on Staphylococcus aureus from Erythromycin, penicillin, glucosacin, vancomycin, tetracycline, ciprofloxacin, ceftriaxone, ceftriaxone Amikacin and gentamicin were stronger, and the effect was similar to that of ampicillin, tobramycin. In conclusion, obtained results showed that clove essential oil can be used as antimicrobial compenent for different appliactions as well as for food applications.

In this study, the extracts of Dianthus and fumaria plants were studied. The total amount of flavonoids and phenolic compounds and antioxidant activities of methanolic, aqueos and ethanolic of the two extracts were studied with TLC and HPLC methods.  Phenol and total flavonoids were measured and the antioxidant activities of the extracts analysed using DPPH and FRAP method. A thin-layer chromatography method and HPLC were conducted to evaluate the quality of phenolic compounds with antioxidant properties. The results showed highest amount of phenol was obtained from the plant in methanol solution and maceration method with the amount of 10±0/14 mg/g DW and highest flavonoid content of the plants was in the methanolic solvent and the maceration method with the amount of 9±0/6 mg/g DW (p<0.05). The highest antioxidant properties was in methanolic solvents and using DPPH method with the value of 0.41 ± 0/14µg/ml (p<0.05).Using thin-layer chromatography, glycine and 4-hydroxy-3 and 5-dimethoxy-benzoic acid, vanilic acid, 4hydroxy cinamic acid and a number of other compounds were identified. Using high-performance chromatography, gallic acid and 4-hydroxy-cinamic acid and 4-hydroxy benzoic acid were detect. The conclusion of this study is that the antioxidant activities of plants have a direct relation with the amount of phenolic compounds and total flavonoids, However Fumaria vaillanti has a higher antioxidant properties compared with Dianthus. The natural antioxidants extracted from the medicinal plants in this research might pose an attractive alternative to synthetic antioxidants.

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.