چاپ صفحه |  صفحه نخست سامانه |  چکیده مقاله |  نویسندگان |  دانلود مقاله | دانشگاه علوم پزشکی تبریز |
| In the present study Bunium persicum essential oil (BEO) was examined for its phytochemical properties, In vitro antioxidant activities, antibacterial properties against Salmonella Typhimurium, Escherichia coli O157:H7, Staphylococcus aureus and Listeria monocytogenes and antibacterial effects of the oil on survival of L. monocytogenes and E. coli O157:H7 in Iranian white cheese. Results showed that Cuminaldehyde (11.4%) was the most abundant components of the oil. In vitro antibacterial analysis of the BEO indicated high sensitivity of gram‐positive bacteria and relative sensitivity of gram‐negative bacteria. DPPH and ABTS results revealed a notable radical scavenging ability of the BEO. The growth of inoculated E.coli O157:H7 and L. monocytogenes significantly decreased in experimentally manufactured white cheeses during 45‐day storage time. The sensory evaluation scores showed that the samples with BEO had significantly higher color, odor, flavor, texture as well as general acceptability scores than control. |
| نویسنده | نفر چندم مقاله |
|---|---|
| علی احسانی | اول |
| نام فایل | تاریخ درج فایل | اندازه فایل | دانلود |
|---|---|---|---|
| PROPERTIES OF BUNIUM PERSICUM ESSENTIAL OIL AND ITS.pdf | 1397/08/21 | 386568 | دانلود |
