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Paper Information

Journal:   IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY   FALL 2012 , Volume 9 , Number 36; Page(s) 33 To 45.
 
Paper: 

A STUDY ON CHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF ESSENTIAL OIL OF MENTHA LONGIFOLIA L. AND CUMINUM CYMINUM L. IN SOUP

 
 
Author(s):  PAJOHI ALAMOTI M.R., TAJIK H.*, AKHONDZADEH A., GANDOMI H., EHSANI A.
 
* DEPARTMENT OF FOOD HYGIENE, FACULTY OF VETERINARY MEDICINE, URMIA UNIVERSITY
 
Abstract: 

Plant essential oils are increasingly used as natural food preservatives. Understanding their chemical composition and their antimicrobial activity in the context of food health and safety seems indispensable.
In the present study the chemical composition of essential oils of Mentha longifolia L. and Cuminum cyminumL., which were obtained using a Clevenger apparatus, was analyzed by GC/MS. The antimicrobial effect on growth of Bacillus cereus and Bacillus subtilis in different concentrations during 15 days incubation at 8 and 25 oC was done in commercial barley soup. The taste acceptability of these essential oils was also assessed. The result indicated pulegon with 31.54% and cuminaldehyde with 29.02% were the most compounds found in Mentha longifolia L. and Cuminum cyminum L., respectively.
These essential oils at the 8 oC showed significant reduction of bacterial count. The lowest concentration of the essential oils inhibited bacterial growth compared to the controls. Essential oil of Mentha longifolia L. showed more antibacterial activity compared to Cuminum cyminum L. essential oil in similar concentrations. On the other hand, Bacillus cereus was more sensitive to these essential oils than Bacillus subtilis. A concentration of 0.15
mg ml-1 of these essential oils showed the maximum taste acceptability.
This study clearly demonstrated that these essential oils could be used in some food systems without any undesirable palatability.

 
Keyword(s): MENTHA LONGIFOLIA L., CUMINUM CYMINUM L., BACILLUS CEREUS, BACILLUS SUBTILIS, FOOD SYSTEMS, SOUP
 
References: 
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