Abstract:The study was done with the two peppermint (Mentha × piperita L.) cultivars -'Krasnodarskaja' and 'Peppermint', whose leaves were dried using different methods. Investigation of fresh and dried herbs was carried out according to the biochemistry and technology methods. Essential oil was extracted using the hydro distillation method, the amount of chlorophyll a and b was measured spectrophotometrically according to the Vernon method. The highest content of essential oil (0.77%) and chlorophyll (1.69%) was found… Show more
“…The unidentified peaks corresponded to 66.72, 42.12, 37.50, 70.74, and 67.88% of the total peak areas in the rosemary, basil, peppermint, thyme, and oregano extracts, respectively, and require further studies. Polyphenol composition (types and concentrations) of herbs have been reported to be different depending on the harvest times, seasonal variations, and drying conditions (27)(28)(29).…”
Effect of herb extracts on the oil oxidation of an oil-in-water emulsion containing iron was studied. The emulsion comprised tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), xanthan gum (35mg), and FeSO (0.5mg) with 80% ethanol extracts of rosemary (), basil (), peppermint (), thyme (), or oregano (). Hydroperoxide contents and -anisidine values were significantly (<0.05) lower in the emulsions with the added herb extracts compared with the control emulsions. The antioxidant activity of the basil and peppermint extracts containing higher proportions of rosmarinic acid was significantly higher (<0.05) than that of the other herb extracts, but the polyphenol degradation rate was not significantly different. The antioxidant activity of the basil and peppermint extracts showed concentration-dependence within 400 mg/kg. This study suggests that the oxidative stability of oil-inwater emulsion containing iron can be improved by addition of basil or peppermint extract.
“…The unidentified peaks corresponded to 66.72, 42.12, 37.50, 70.74, and 67.88% of the total peak areas in the rosemary, basil, peppermint, thyme, and oregano extracts, respectively, and require further studies. Polyphenol composition (types and concentrations) of herbs have been reported to be different depending on the harvest times, seasonal variations, and drying conditions (27)(28)(29).…”
Effect of herb extracts on the oil oxidation of an oil-in-water emulsion containing iron was studied. The emulsion comprised tocopherol-stripped soybean oil (40 g), citrate buffer (60 g, pH 4.0), xanthan gum (35mg), and FeSO (0.5mg) with 80% ethanol extracts of rosemary (), basil (), peppermint (), thyme (), or oregano (). Hydroperoxide contents and -anisidine values were significantly (<0.05) lower in the emulsions with the added herb extracts compared with the control emulsions. The antioxidant activity of the basil and peppermint extracts containing higher proportions of rosmarinic acid was significantly higher (<0.05) than that of the other herb extracts, but the polyphenol degradation rate was not significantly different. The antioxidant activity of the basil and peppermint extracts showed concentration-dependence within 400 mg/kg. This study suggests that the oxidative stability of oil-inwater emulsion containing iron can be improved by addition of basil or peppermint extract.
“…Khan, H. Zaneb, S. Masood (2016) studied the effect of the extract of the leaves of the Moringaoleifera plant on the morphology of the intestines of broiler chickens. It was noted that the length of the villi in the small intestine and the excretion of mucin increased during the experiments [10], [11].…”
Section: Discussionmentioning
confidence: 94%
“…et al (2016) studied the effect of aqueous extracts of oregano (Origanumvulgare L.) and rosemary (Rosmarinusofficinalis L.) on the immunity and microbial population of the intestines of broiler chickens. Based on the results obtained, it was concluded that extracts of these herbs enhance the immunity of broilers and contribute to the balance of the intestinal flora necessary for digestion and for protection against pathogenic microorganisms [10]- [12].…”
The article provides information on the mineral metabolism in the body of an agricultural bird. Studies have shown that when incorporating biologically active substances along with plant extracts, they help to improve the immunity of the birds. This article is devoted to the study of the effect of antibiotic and oak bark extract on mineral metabolism in the body of broiler chickens. During the study it was revealed that the pectoral muscles of the bird contain an excess of such trace elements as cobalt, silicon, vanadium, copper, zinc, and iodine. Oak bark extract in the pectoral muscles and in the muscles of the thigh contributed to the elimination of toxic elements, so the level of aluminum in absolute terms was significantly reduced. The inclusion of antibiotics also led to a significant decrease with respect to aluminum control. The maximum decrease in the level of toxic elements was observed in the group that was additionally co-administered with an antibiotic and oak bark extract. It has been found that extracts of these herbs enhance broiler immunity and help balance the intestinal flora necessary for digestion and for protection against pathogenic microorganisms.Index Terms-Broiler muscle tissue, mineral metabolism, macronutrient composition, muscles of the bird, tetracycline antibiotic, toxic elements.
“…Improving the existing technologies and developing new effective ones for processing agricultural raw materials has always been one of the urgent tasks of the food industry [1][2][3][4][5][6][7][8][9][10].…”
This work is aimed at studying the influence of various components’ content on the process of vacuum dehydration. It was found that with an increase in the proportion of fat in dry matter from 10 to 20 %, the duration of disinfection increases by 4 %. The further grows of the fat proportion from 20 to 50 increases the process duration by 54 %. It was revealed, when cheeses, with the fat proportion equal from 10 to 50 %, a change their fat proportion by 1 %, the duration of dehydration decreases by 4.25 minutes, and the drying rate grows by 0.0065 %/min. It has been discovered that with an increase in the table salt concentration with the same mass fraction of cheese moisture 53–55 %, a decrease in the rate of dehydration is observed as well. In the period with a constant drying rate at a concentration of sodium chloride of 1 %, the drying speed is 0.98 %/min; 2 % – 0.8 %/min; 3 % – 0.72 %/min; 4 % – 0.54 %/min. The amount of water activity in cheeses was investigated. It was established that with an increase in the concentration of table salt from 1 to 4 %, the water activity of cheese before drying changes by 0.131; after drying – by 0.174.
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