Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese
المؤلفون المشاركون
Danciu, Corina
Alexa, Ersilia
Radulov, Isidora
Obistioiu, Diana
Morar, Adriana
Cocan, Ileana
Negrea, Monica
Dogaru, Diana
Berbecea, Adina
المصدر
العدد
المجلد 2018، العدد 2018 (31 ديسمبر/كانون الأول 2018)، ص ص. 1-10، 10ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2018-09-10
دولة النشر
مصر
عدد الصفحات
10
الملخص EN
This study presents data about the chemical composition and antimicrobial effect of Satureja hortensis L.
used as both dry plant and essential oil, on fresh cow’s cheese, in order to extend its shelf-life.
The proximate and elemental composition of dry plant of Satureja hortensis L.
highlights important level of microelements.
The content of microelements increases even when small amounts of Satureja hortensis in fresh cheese were added.
The addition of Satureja hortensis dry plant leads to an increase in Fe (13.46–65.54%) and Mn (8.33–88.33%) content of fresh cheese, depending on the amount of plant added.
The composition of essential oil isolated from Satureja hortensis L.
was analyzed by GC-MS and the main compounds found were carvacrol (19.68%), o-cymene (30.86%), and p-cymene (28.07%).
In order to use Satureja hortensis L.
as natural preservative in food industry, in vitro effect of plant extract and essential oil against Staphylococcus aureus Gram-positive bacteria was tested.
The oil of Satureja hortensis L.
showed antimicrobial activity at 0.50–1.5%, while the alcoholic extract does not inhibit Staphylococcus aureus mycelial growth.
The antimicrobial effect of Satureja hortensis L.
dry plant in various proportions (0.5–1.5%) and essential oil (0.1%; 0.25%; 0.5%), on fresh cow’s cheese, was assessed after 3 and 7 days by counting colonies obtained at 30°C.
Results have shown that the addition of Satureja hortensis L.
dry plant and essential oil led to a reduction in the total number of germs, this reduction being more significant when the essential oil was used.
Regarding the effect of Satureja hortensis L.
essential oil against Staphylococcus aureus inoculated in fresh cow’s cheese, the results highlight that the essential oil of Satureja hortensis L.
may be a natural solution to prevent the development of this bacteria, while the ethanol extract does not prove to be effective.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Alexa, Ersilia& Danciu, Corina& Cocan, Ileana& Negrea, Monica& Morar, Adriana& Obistioiu, Diana…[et al.]. 2018. Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185525
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Alexa, Ersilia…[et al.]. Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese. Journal of Food Quality No. 2018 (2018), pp.1-10.
https://search.emarefa.net/detail/BIM-1185525
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Alexa, Ersilia& Danciu, Corina& Cocan, Ileana& Negrea, Monica& Morar, Adriana& Obistioiu, Diana…[et al.]. Chemical Composition and Antimicrobial Potential of Satureja hortensis L. in Fresh Cow Cheese. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-10.
https://search.emarefa.net/detail/BIM-1185525
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1185525
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر