The primary objective of the study was to ascertain the antimicrobial effect of various concentrations of basil and thyme essential oils (1. 2.5 and 5%) on growth of two strains of bacteria from the genus Salmonella: Salmonella enteritidis (group D) - epidemic strain and Salmonella enteritidis (subsp. enterica subsp. ebterica serovar Enteritidis (D) ATCC 13076 - reference strain (S. enteritidis ES). The bacteria were introduced into the flour and chicken eggs used to make the pasta with eggs, under laboratory circumstances and in a mimicked industrial manufacturing process. used as ingredients to make the dough for pasta that uses eggs (the samples were exposed at 370C and 460C: the temperature of 370C was chosen because according to the literature data the ideal temperature for growth of bacterial cells of the genus Salmonella is 35 - 370C and 460C was pasta drying temperature applied in the industrial production of pasta and applied in the first phase of research in conditions of simulated production process).
Thursday, 7 July 2022
Essential Oils against Salmonella Spp. in the Food | Book Publisher International
Wednesday, 13 January 2021
A General Review on Tulsi, Queen of Green Medicines: Biochemistry and Pathophysiology | Chapter 12 | Trends in Pharmaceutical Research and Development Vol. 6
One of the oldest aromatic herbs in the Lamiacaceae family
is Tulsi (Ocimum sanctum). Because of its medicinal, nutritional and spiritual
properties, it is widely known as "holy basil or sacred basil" and is
present in almost every household in the Indian sub-continent. It is often
referred to as "the incomparable one, the natural medicine mother and the
herb queen." It has great medicinal significance. Leaves and flowers have
good dietary sources of healthy fatty acids, β-carotene, calcium, vitamin C,
and volatile substances that keep our bodies healthy. Hindus make garland using
the wood or seeds of tulsi, which are strings of beads used to assist in
meditation, mind concentration, chanting a devotional practise that links the
body, mind, and spirit. The emphasis of this analysis is on the beneficial
effects of Tulsi, such as its therapeutic, nutritional and spiritual
properties. It strengthens the immune system to be adopted as an adaptogen in
any setting. It has many important properties, including anti-stress,
anti-cancer, antioxidants, anti-inflammatory, anti-microbial, anti-radiation,
insecticidal, insect repellent, flavouring, colouring and many other
uncountable properties. It has not only medicinal properties, but also
spiritual nutritional properties that are only present in this plant; it is
therefore considered to be "the Queen of Green Medicines."
Author (s) Details
Ashok Kumar Sah
Department
of MLT, Amity Medical School, Amity University, Haryana, India and School of
Life & Allied Health Sciences, Glocal University, Saharanpur, UP, India.
M.
Vijaysimha
School
of Life & Allied Health Sciences, Glocal University, Saharanpur, UP, India.
Department of Zoology, Aligarh Muslim University, Aligarh, UP, India.
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Monday, 11 January 2021
Characterization of Some Selected Egyptian Cultivars of Spices and Herbs Commonly Exported in Abroad | Chapter 2 | Current Research in Agricultural and Food Science Vol. 3
The present study highlighted some of the chemical, nutritional, microbiological and essential oil characteristics of traditional Egyptian cumin (Cuminum cyminum) and coriander (Coriandum sativum) spice seed cultivars and of whole basil herb (Ocimum basilicum) collected as ready for export from various Egyptian export centres. Cumin and coriander seed spices have already been prepared in dry seed form at the same place of procurement as typically practised in Egypt to prepare dry spices for export abroad. The humidity values observed for dry seeds of cumin (7.4 percent) and coriander (6.4 percent) as well as total acid-insoluble ash and ash (7.7 percent and 0.74 percent in cumin, but 5.3 percent and 0.55 percent in coriander, respectively) were lower than the Egyptian Specification Requirements (ES) and International Standards Organization (ISO) maximum limits for cumin and 0.55 percent Analysis of essential minerals in herbs and seed spices has shown that they are abundant in K, Ca, Na, Fe and Zn. The overall bacterial count was low in the cumin and coriander seeds as well as the whole fresh basil herb. For cumin and coriander seeds, the microbiological load was found to be lower in all tested seed spices and herbs than those suggested by the ES and ISO. Hydro-distilled essential oils (EOs) yields were the largest in cumin seeds (3,762 percent), whereas coriander and basil herbs both had lower numbers (0.285 percent and 0.686 percent , respectively). The content of EOs was found to be higher than the maximum limits for cumin (1.5 percent - 2.5 percent on a dry weight basis), but within the limits for cumin (0.1 percent - 0.5 percent on a dry weight basis) for cumin and coriander seed oils, as shown by the ES and ISO. The presence of 41, 35 and 47 compounds, respectively, was indicated by gas chromatography of extracted EOs from cumin and coriander seeds as well as basil herbs, where cuminaldehyde was the main component in cumin volatiles, but linalool was present in volatiles from both coriander seeds and basil herbs. The results showed that the major compounds in EOs in cumin seeds grown in Egypt are compatible with the findings of various investigators from different parts of the globe. In the EOs of the three tested Egyptian spices and herbs, volatile oil components were categorised into groups based on the relative region ( percent ). The percentage of main and other major components in EOs from cumin and coriander seed cultivars was within the ES and ISO ranges for both cumin seed oils (cuminaldehyde 15% to 46%) and coriander seed oils (linalool between 65 percent - 78 percent ). No Egyptian Specification Specifications have yet been developed for fresh basil herbs and Linalool-chemotype basil oil, but only for methylchavicol-chemotype basil oil.
Author (s) Details
Professor Dr. Ahmad H. El-Ghorab
College
of Science, Chemistry Department, JOUF University, Kingdom Saudi Arabia and
Department of Chemistry of Flavour and Aroma, National Research Center, Cairo,
Egypt.
Prof. Dr. Mustafa M. El-Gharabli
Department of Food Science, Faculty of Agriculture, Benha University,
Moshtohor, Egypt.
Shimaa A. Moawad
Department of Chemistry of Flavour and Aroma, National Research Center,
Cairo, Egypt.
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.
Hassan Nour-Eldin
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.
View Book :- https://bp.bookpi.org/index.php/bpi/catalog/book/364