Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems

2017 ◽  
Vol 48 (4) ◽  
pp. 92-101
Keyword(s):  
Chemical Composition ◽  
Food Systems ◽  
Active Compounds ◽  
Origanum Majorana

Viability Loss of Salmonella Species, Staphylococcus aureus, and Listeria monocytogenes in Complex Foods Heated by Microwave Energy

1996 ◽  
Vol 59 (8) ◽  
pp. 813-818 ◽  
Author(s):  
RONALD A. HEDDLESON ◽  
STEPHANIE DOORES ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
GERALD D. KUHN
Keyword(s):  
Staphylococcus Aureus ◽  
Listeria Monocytogenes ◽  
Chemical Composition ◽  
Food Systems ◽  
Sodium Content ◽  
Salmonella Spp ◽  
Uht Milk ◽  
Mixed Mean ◽  
Liquid Whole Egg ◽  
And Staphylococcus Aureus

The chemical composition of five foods (UHT milk, beef broth, pudding, cream sauce, and liquid whole egg) was examined to determine factors important in achieving uniform temperatures within foods heated in a 700 W microwave oven. Proximate analyses were performed on all food systems to relate their chemical composition to temperatures and to destruction of microwave-heated Salmonella species, Listeria monocytogenes Scott A and V7 and Staphylococcus aureus ATCC 25923. Microwave heating times were chosen such that the final mixed mean temperature achieved by systems was 60°C for Salmonella spp. and L. monocytogenes, and 65°C for S. aureus. The amount of destruction of Salmonella spp. varied from 3.17 log CFU/ml in UHT milk to 0.44 log CFU/ml in beef broth. L. monocytogenes strains incurred the greatest amount of destruction in pudding (2.39 log CFU/g), while the least amount of destruction was observed in cream sauce (1.63 log CFU/ml). There were no significant differences in the amount of destruction of S. aureus heated in the five foods. The pH and aw of these foods did not affect survival of thermally stressed Salmonella, L. monocytogenes, or S. aureus cells. Of the food components examined, sodium content was the primary influence on the uniformity of temperatures achieved within foods, and, in turn, on the survival of bacteria.

scholarly journals Impact of Microwave Treatment on Chemical Constituents in Fresh Rhizoma Gastrodiae (Tianma) by UPLC-MS Analysis

2014 ◽  
Vol 2014 ◽  
pp. 1-10
Author(s):  
Qimeng Fan ◽  
Chaoyin Chen ◽  
Dingqi Xie ◽  
Shenglan Zhao
Keyword(s):  
Chemical Composition ◽  
Chinese Medicine ◽  
Traditional Chinese Medicine ◽  
Chemical Constituents ◽  
Microwave Treatment ◽  
Microwave Oven ◽  
Chemical Component ◽  
Vanillyl Alcohol ◽  
Microwave Technology ◽  
Active Compounds

Fresh Rhizoma Gastrodiae (Tianma) was processed in a microwave oven at 2450 MHz in order to study the effect on the main chemical component changes taking place during microwave treatment. It was found that microwave affected the chemical composition of Tianma. Seven compounds, including gastrodin, gastrodigenin (p-hydroxybenzylalcohol), p-hydroxybenzaldehyde, vanillyl alcohol, vanillin, adenine, and 5-hydroxymethylfurfural, were identified in this study. As major active compounds, the contents of gastrodin and gastrodigenin in MWT Tianma were both twice as much as those in raw Tianma. Besides, the MS data show that there are still some unidentified compositions in Tianma, and there are also many converted compounds in MWT Tianma, which is worthy of further work. The results have indicated that microwave treated fresh Tianma might be helpful in designing the processing of traditional Chinese medicine and the application of microwave technology in traditional Chinese medicine needs to be researched further in the future.

scholarly journals Evaluation of Antimicrobial Activity of Cymbopogon citratus Essential Oil Alone and in Combination with Origanum majorana and Caryophyllus aromaticus Essential Oils against Some Foodborne Bacteria

2019 ◽  
Vol 7 (2) ◽  
pp. 60-67
Author(s):  
Razieh Partovi ◽  
Fazele Talebi ◽  
Zahra Boluki ◽  
Aghil Sharifzadeh
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Minimum Inhibitory Concentration ◽  
Essential Oils ◽  
Inhibitory Concentration ◽  
Minimum Bactericidal Concentration ◽  
Cymbopogon Citratus ◽  
Foodborne Bacteria ◽  
Origanum Majorana ◽  
Time Kill

Background: Food spoilage and foodborne diseases are two important problems in the food industry. On the other hand, consumers’ tendency to use natural additives is increasing. Hence, plant essential oils (EOs) can be safe alternatives in this regard. Objective: The objectives were to determine the chemical composition and to evaluate the antimicrobial activity of Cymbopogon citratus EO against some foodborne bacteria alone and in combination with Origanum majorana and Caryophyllus aromaticus EOs. Materials and Methods: Chemical composition of C. citratus EO was analyzed by gas chromatography-mass spectrometry. Further, antibacterial activity of the EO against foodborne bacteria was assessed using disk diffusion method. In addition, the minimum inhibitory concentration of the EO was determined by microdilution broth method and then the minimum bactericidal concentration value was determined. Checkerboard synergy testing was also performed to determine the fractional inhibitory concentration index. Finally, time-kill curves were drawn based on the bacterial population (CFU/mL) against time (h). Results: The major compounds of C. citratus EO were isothymol, thymol, trans-caryophyllene, and cymene. The most and the least sensitive foodborne bacteria to C. citratus EO were Staphylococcus aureus and Bacillus subtilis, respectively. The minimum inhibitory concentration (MIC) values of C. citratus EO against all the evaluated bacteria were 0.1% and The minimum bactericidal concentration (MBC) values ranged between 0.1 and >2% (v/v). The combination of C. citratus and O. majorana EOs showed a synergistic activity against Salmonella typhimurium and partial synergism against B. subtilis, Escherichia coli O157:H7, S. aureus, and Listeria monocytogenes. Moreover, the combination of C. citratus and C. aromaticus EOs demonstrated partial synergism against S. aureus and L. monocytogenes, and additive interaction against S. typhimurium; however, the combination was indifferent against E. coli O157:H7 and B. subtilis. Furthermore, C. citratus plus O. majorana EOs and C. citratus plus C. aromaticus EOs showed a bactericidal effect against S. typhimurium after 24 hours in the time-kill assay. Conclusion: In general, the synergism, partial synergism, and additive effects of C. citratus in combination with C. aromaticus and O. majorana EOs strengthen the antimicrobial activity, expand the spectrum of activity, reduce the concentrations required, decrease the side effects, and prevent the alteration of organoleptic properties of food.

scholarly journals CHEMICAL COMPOSITION OF ESSENTIAL OILS FROM PANTELLERIA ISLAND AUTOCHTHONOUS AND NATURALIZED SPICES AND EVALUATION OF THEIR INDIVIDUAL AND COMBINED ANTIMICROBIAL ACTIVITIES

2019 ◽  
pp. 45-58
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Essential Oils ◽  
Antimicrobial Activities ◽  
Rosmarinus Officinalis ◽  
Minimum Inhibitory Concentrations ◽  
Food Borne Pathogens ◽  
Food Borne ◽  
Rosmarinus Officinalis L ◽  
Origanum Majorana

In this study, the antimicrobial activity of the essential oils (EOs) from Origanum majorana L. and Rosmarinus officinalis L. growing in Pantelleria (Sicily, Italy) were tested alone and in combination against some prokaryotic and eukaryotic food-borne pathogens. The chemical composition of the EOs as well as the minimum inhibitory concentrations (MIC) against the most sensitive strains were also determined. Both EOs showed interesting antimicrobial effects against all bacteria and yeasts tested. MIC was in the range 1.25–2.50 µl/ml. Interestingly, O. majorana was particularly rich in thymol acetate, while carvacrol was present at very low percentages. Also R. officinalis EOs composition was different from rosemary collected in different areas, as being particularly rich in caryophyllene. Furthermore, the antimicrobial activity of the combination of O. majorana and R. officinalis EOs indicated their potential as food biopreservatives.

scholarly journals Phytotoxic Effect of Essential Oil from Hyssop (Hyssopus officinalis L.) against Spring Wheat and White Mustard

2021 ◽  
Vol 3 (1) ◽  
pp. 13
Author(s):  
Beata Jop ◽  
Agnieszka Krajewska ◽  
Karolina Wawrzyńczak ◽  
Karolina Polaszek ◽  
Agnieszka Synowiec
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Spring Wheat ◽  
Petri Dish ◽  
Biologically Active ◽  
Initial Growth ◽  
White Mustard ◽  
Active Compounds ◽  
Phytotoxic Effect ◽  
Hyssopus Officinalis

Hyssop essential oil is a rich source of biologically active compounds. This study aimed to characterize the chemical composition of essential oil from the hyssop herb and its phytotoxicity against germination and initial growth of wheat and mustard. The main compounds of the oil were identified as isopinocamphone and pinocamphone. In a Petri dish experiment, the oil mainly inhibited the germination and initial growth of wheat, whereas mustard was less affected. In conclusion, hyssop oil displays phytotoxic potential against the studied species and should be tested further.

scholarly journals Larvicidal evaluation of the Origanum majorana L. Essential Oil against the larvae of the Aedes aegypti mosquito

2019 ◽  
Author(s):  
Renata do Socorro Barbosa Chaves ◽  
Rosany Lopes Martins ◽  
Alex Bruno Lobato Rodrigues ◽  
Érica de Menezes Rabelo ◽  
Ana Luzia Ferreira Farias ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Aedes Aegypti ◽  
Larvicidal Activity ◽  
Artemia Salina ◽  
High Cytotoxic Activity ◽  
Origanum Majorana ◽  
Main Component

ABSTRACTThis study evaluated the larvicidal activity of O. majorana essential oil, identified the chemical composition, evaluated the antimicrobial, cytotoxic and antioxidant potential. The larvicidal activity was evaluated against larvae of the third stage of Aedes aegypti, whereas the chemical composition was identified by gas chromatography coupled to mass spectrometer, the antimicrobial activity was carried out against the bacteria Pseudomonas aeruginosa, Escherichia coli and Staphylococcus auereus, the antioxidant activity was evaluated from of 2.2-diphenyl-1-picryl-hydrazila sequestration and Artemia salina cytotoxicity. Regarding to the results, the larvicidal activity showed that O. majorana essential oil caused high mortality in A. aegypti larvae. In the chromatographic analysis, the main component found in O. majorana essential oil was pulegone (57.05%), followed by the other components verbenone (16.92%), trans-p-menthan-2-one (8.57%), iso-menthone (5.58%), piperitone (2.83%), 3-octanol (2.35%) and isopulegol (1.47%). The antimicrobial activity showed that E. coli and P. aeruginosa bacteria were more sensitive to oil than S. aureus, which was resistant at all concentrations. Essential oil did not present antioxidant activity, but it has high cytotoxic activity against A. salina.

THE CHEMICAL COMPOSITION OF HELIANTHUS ANNUUS L

2021 ◽  
pp. 62-66
Author(s):  
А. Туреханова ◽  
Қ. Тоштай ◽  
М. Дуйсебаева ◽  
Т. Тұрсонжан ◽  
Ж. Жеңіс
Keyword(s):  
Chemical Composition ◽  
Organic Acids ◽  
Helianthus Annuus ◽  
Production Technology ◽  
Biologically Active Compounds ◽  
Biologically Active ◽  
Active Compounds ◽  
Helianthus Annuus L ◽  
Soap Production ◽  
Active Substances

Согласно литературным данным, подсолнечное масло богато полезными веществами, однако, в зависимости от степени очистки масла, количество этих компонентов варьируется. В данном исследовании был изучен дистиллят жирных кислот подсолнечного масла. Согласно полученным данным, более 40% состава кислот приходится на линолевую кислоту с F-витаминной активностью. В большом количестве содержатся стерины, составляющие 44% неомыляемого остатка. Токоферолы составляют 9% неомыляемого остатка, 93% из них приходится на a-токоферол. Helianthus annuus L необходим для приготовления натурального мыла, сочетает в себе способ приготовления медицинского мыла с технологией производства. Экстракт из стебля растения. Это свежее натуральное мыло содержит много полезных микро-и макроэлементов, биологически активные соединения и макро - и микроэлементы растения Helianthus annuus L были определены атомно-эмиссионным методом. Основными из них были K (44,9 мг/г), (377,745 мг/г), Na (3,91 мг/г), (7,56 мг/г) и Mg (3,06 мг/г), (1,495 мг/г). Эти элементы полезны для нашего организма и обладают целебными свойствами. Кроме того, в составе растения H. Annuus L. были определены биологически активные вещества, такие как флавоноиды, алкалоиды, органические кислоты, кумарины и витамины. Эти выявленные данные позволяют получать мыло с высоким качеством, а также целебными свойствами. Helianthus annuus L salt, which is necessary for the preparation of natural soap, combines the method of preparation of medical soap production technology. The extract from the stem of the plant. This fresh natural soap contains many useful micro and macronutrients, biologically active compounds and macro - and microelements of the plant Helianthus annuus L were determined by atomicemission method. Main of them were K (44.9 mg/g), (377.745 mg/g), Na (3.91 mg/g), (7.56 mg/g) and Mg (3.06 mg/g), (1.495 mg/g). These elements are useful for our body and have healing properties. In addition, biologically active substances such as fiavonoids, alkaloids, organic acids, coumarins, and vitamins were found in the composition of the plant H. annuus L. These identied data allow us to obtain soap with a high composition and quality and healing properties

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