Abstract:The study was done to identify the most active fungitoxic component of cinnamon bark (Cinnamomum zeylanicum) oil that can be used as a marker for standardization of cinnamon extract or oil based natural preservative of stored seeds. Aspergillus flavus and A. ruber were used as test fungi. The hexane extracted crude oil and the hydro-distilled essential oil from cinnamon bark had complete growth inhibition concentration (CGIC) of 300 and 100 µl/l, respectively. Both oils produced three fractions on preparative … Show more
Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.
Plant essential oils (EOs) serve as a «safe» alternative to chemical or synthetic antimicrobials and antioxidants to struggle with the food borne pathogens or spoilage organisms, inhibiting lipid oxidation and thus extend shelf life of ground beef application. In our study, we investigated the effectiveness of thyme oil (Thymus vulgaris) at concentrations (1%, 1.5% and 2%) and cinnamon oil (Cinnamomum zeylanicum) at concentrations (0.5%, 1% and 1.5%) as natural preservatives as well as their ability to increase the shelf life of minced meat and also their effects on chemical, microbial analysis and sensory properties of minced meat when been stored at 2°C for 12 days storage period. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of oil more effective in meat quality and shelf life more than lower concentrations used. thyme and cinnamon oils at different concentrations effect on improving sensory properties of minced meat, act as antioxidant, antimicrobial agent and extend shelf life of minced meat for 6 days more than control samples, thyme>cinnamon. High concentration of each of oil more effective in meat quality and shelf life more than lower concentrations used.
“…C. zeylanicum bark is rich in terpenoids, including linalool, eugenol and methyl chavicol, and in chemicals, including cinnamaldehyde, ethyl cinnamate and -caryophyllene, which contribute to its distinct aroma [17][18][19]. In addition, some protein is also present in the bark.…”
“…Como tratamentos, o óleo essencial foi adicionado nas dosagens de T1 = 125; T2 = 250; T3 = 500 e T4 =1000 ppm da mistura (meio de cultura + DMSO). A testemunha relativa (DMSO) foi incorporada na dosagem de 250 ppm de substrato (Jham et al, 2005;Wang et al, 2005;Viegas et al, 2005;).…”
RESUMONeste trabalho, avaliou-se a capacidade fungitóxica do óleo essencial de folhas frescas de Tanaecium nocturnum sobre o Aspergillus flavus isolado da castanha-do-brasil, por meio das técnicas de contato e fumigação. Pelos resultados dos bioensaios realizados até 10 dias de incubação, verificou-se que a inibição total do crescimento micelial ocorreu quando se utilizou o óleo essencial nas concentrações de 782 ppm (técnica de contato) e 1000 ppm (técnica de fumigação). Em ambas as técnicas, o óleo essencial inibiu a esporulação a partir da concentração de 500 ppm. Observou-se que nos cinco primeiros dias de incubação não houve diferença significativa nos resultados apresentados pelas duas técnicas estudadas, havendo a partir daí uma redução da atividade do óleo essencial nas concentrações inferiores a 1000 ppm pelo teste de fumigação. A ação fungitóxica do óleo essencial sobre o microrganismo estudado pode ser atribuída à presença do benzaldeído (composto majoritário do óleo essencial estudado), em associação com outros compostos também presentes nesse óleo essencial, tais como; álcool benzílico, benzoato de benzila e mandelonitrila.
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