در هنگام جستجو کلمه در قسمت عنوان میتوانید کلمات مورد جستجو را با کاراکتر (-) جدا کنید.
کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: Journal of Food and Bioprocess Engineering
- نوع مقاله: Journal Article
- کلمات کلیدی: essential oil,Antibacterial,Antioxidant,Chemical composition,Citron
- چکیده:
- چکیده انگلیسی: In this research, essential oil of citron peel was extracted through water distillation by clevenger apparatus and then its chemical composition and antibacterial and antioxidant properties were evaluated. GC-MS analysis showed the major identified components of the essential oil included limonene (33.60%), myristicin (24.36%), carvacrol (8.1%), apiol (5.34%), β-bisabolene (4.40%) and α-bergamotene (2.67%). The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for Staphylococcus aureus and Escherichia coli were respectively determined as 62.5, 250, 125 and 500 µg/ml, respectively. The total phenol content of the essential oil was 6.0 ± 0.03 mg gallic acid/g sample. The scavenging activity of DPPH radicals based on IC50 was 19.587 ± 0.011 µg/ml. This result indicated less performance in comparison with BHT, gallic acid and ascorbic acid. Also, although the total flavonoids content of citron fruit extract was 3.4 mg quercetin/g sample, no flavonoid compound was detected in the essential oil.
- انتشار مقاله: 28-03-1397
- نویسندگان: Roghayeh Vahidi,Rezvan Pourahmad,Razzagh Mahmoudi
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Antimicrobial,Antioxidant,Antibiotics,Red onion Skin,Natural Colorant
- چکیده:
- چکیده انگلیسی: Due to the abundance and cheapness of red onion skin scrubs and its high consumption in Iran, we decided to evaluate its antioxidant and antimicrobial properties as a natural source of anthocyanin. The onion skin was collected from the Qazvin local market. Extraction was carried out using water and glycerol. The total anthocyanin concentration was determined by pH-differential method. MICand MBC were determined using microdilution method and diameter of the bacteria inhibition zone by disc diffusion method on extracted color from Onion skin against Staphylococcus aureus and Escherichia coli strains. The antioxidant activity was determined by measuring the 2,2-diphenyl-1-picrylhydrazyl(DPPH) and total phenol content by the Folin Ciocalteu. The mean total anthocyanin concentration at 40°C was (60.67, 8.4) mg/g. The highest and the lowest mean diameter of the non-growth zones of the extracted colorant in Staphylococcus aureus was 0/83±0/14 and 0/4±0/17 and in the E. coli 0/9±0/22 and 0/5±0/20 respectively. Inhibitory concentration of 50% (IC50) in the extracted colorant was obtained at 14/718±0/20 mg / ml. The total phenolic content was obtained as an average of 114.326±2/36 mg/g of gallic acid per gram of onion powder. According to the results of the study and the high consumption of onions in various types of household foods and as a result of increasing their waste, antioxidant and antimicrobial properties, in addition to coloring, can be used as a cheap dye source in various food industries.
- انتشار مقاله: 16-03-1398
- نویسندگان: Sara Moosazad,Peyman Ghajarbeigi,Razzagh Mahmoudi,Saeed Shahsavari,Roghayeh Vahidi,Ali Soltani
- مشاهده