Effect of rosemary essential oil on the physicochemical and microbial properties of fresh coated spinach

Document Type : Original article


Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Iran


Background & aims: Extraction of major phenolic compounds from agricultural crop residues is important for the development of value-added products. Almond (Prunus amygdalus) is one of the most indigenous fruit crops that is grown in large quantities in Iran. Almond hulls are considered as by-product which are used only for animal feed. The aim of this study was to compare the phenolic compounds extraction yield from almond hulls using ultrasound and percolation methods.
Experimental: An optimization procedure using central composite design (CCD) with 4 factors (solvent, frequency, time and temperature) at 5 levels was used in order to investigate the effect of these parameters on the extraction. Finally, the effect of solid to solvent ratio on phenolic compounds extraction was evaluated and compared with soxhlet method.
Results: The results indicated that the optimum extraction conditions is found to be 86% ethanol, 50 °C , 75 min and 163 Hz  for  temperature,  time and frequency, respectively. In addition, the extraction of phenolic compounds was evaluated in different ratios of solid to solvent (10: 1, 20: 1, 30: 1, 40: 1(w / w) at the optimum conditions and antioxidant activity of the extracts was measured by DPPH method. The maximum extraction of phenolic compounds was obtained in the ratio of 40: 1(w / w) with the amount of 1134.19± 0.23 mg/g of dry matter. The maximum free radical scavenging activity of the extract was 87.42% for ultrasound extraction which was significantly (α<0.05) different from percolation method.
Recommended applications/industries: Application of new techniques including ultrasound in the extraction of phenolic compounds can be an effective method not only to increase the extraction yield of phenolic compounds but also due to the shorter extraction time, less damage is done to these compounds.


Article Title [فارسی]

تأثیر اسانس گیاه رزماری بر خصوصیات فیزیکوشیمیایی و میکروبی اسفناج تازه پوشش گذاری شده

Authors [فارسی]

  • عاطفه عابدی
  • لیلا لک زاده
  • مهدی عموحیدری
گروه علوم و صنایع غذایی، دانشکده فنی و مهندسی، دانشگاه آزاد اسلامی واحد شهرضا، ایران؛
Abstract [فارسی]

مقدمه و هدفافزایش ماندگاری در سبزی‌های آماده برای مصرف با توجه به اینکه ضایعات میوه و سبزی در کشور رو به افزایش است از اهمیت زیادی برخوردار است. هدف از تحقیق حاضر، تهیه پوشش‌های خوراکی از پروتئین آب پنیر و اسانس رزماری و تأثیر آن روی انبارمانی اسفناج می‌باشد.
روش تحقیقدر این تحقیقپوشش‌ها با ساخت یک محلول 2 درصد از کنسانتره پروتئین آب پنیر در آب مقطر تهیه شدند. اسانس رزماری نیز به نسبت 3/0 و 6/0 درصد اضافه گردید. برای عمل پوشش دادن، اسفناج‌ها به مدت 3 دقیقه درون محلول پوشش‌ها غوطه‌ور شده و پس از خشک شدن، درون ظروف یکبار مصرف قرار گرفتند. نمونه‌های پوشش‌دار و بدون پوشش به مدت 10 روز در یخچال نگهداری شدند. در روزهای 1، 3، 6، 8 و 10 روز میزان کاهش وزن، pH، میزان کلی‌فرم و شمارش کلی باکتری‌های نمونه‌ انجام شد.
نتایج و بحث: نتایج نشان داد که حداقل مقدار مهارکنندگی اسانس رزماری بر روی باکتری اشرشیاکلی ppm10000 بود ولی با توجه به آزمون حسی از درصدهای کمتر استفاده شد. پوشش اسانس رزماری در غلظت 6/0 درصد توانست میزان بار میکروبی کل و کلی‌فرم را در طی 10 روز به ترتیب 57/0 و 23/0 logCFU/gکاهش دهد. همچنین کاهش میزان pH در این نمونه در روز آخر به میزان 46/0 از نمونه شاهد کمتر بود(05/0>p < /strong>). استفاده از کنسانتره آب پنیر در پوشش نیز دارای باعث جلوگیری از افت وزن، کاهش ورود اکسیژن و تاثیرات ضدمیکروبی بود.
توصیه کاربردی/صنعتی:
با توجه به نتایج این تحقیق، پوشش آب پنیر به همراه اسانس رزماری می‌تواند بر اساس ویژگی‌های ارگانولپتیکی و خصوصیات فیزیکی و شیمیایی کیفیت و مدت زمان انبارداری اسفناج را تا مدت 10 روز و چهار روز بیشتر از نمونه بدون پوشش حفظ نماید.

Keywords [فارسی]

  • رزماری
  • اسانس
  • کنسانتره پروتئین آب پنیر
  • اسفناج
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