Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake
- سال انتشار: 1392
- محل انتشار: مجله گیاهان دارویی ابن سینا، دوره: 3، شماره: 3
- کد COI اختصاصی: JR_AJP-3-3_006
- زبان مقاله: انگلیسی
- تعداد مشاهده: 394
نویسندگان
Department of Food Science and Technology, Tarbiat Modares University, Tehran, I. R. Iran
Department of Food Science and Technology, Tarbiat Modares University, Tehran, I. R. Iran
Department of Food Science and Technology, Tarbiat Modares University, Tehran, I. R. Iran
چکیده
Objective: Oxidation of oils has an important effect on nutritional and organoleptic properties of foodstuffs. Nowadays, new tendency has created a necessity to use natural compounds such as essential oils for producing functional foods. In this study, antioxidant, antifungal, and organoleptic properties of Zataria multiflora Boiss.(ZMEO) and Cinnamon zeylanicum essential oils (CZEO) have been checked as two natural preservatives in the cakes. Materials and Methods:The antioxidant activity of essential oils were determined by measuring thiobarbituric, peroxide, and free fatty acid values of prepared cakes during 60 days storage at 25˚C. Antifungal properties of essential oils were determined and given as the ratio of colony number in samples containing ZMEO and CZEO to the control. Results: Different concentrations of essential oils prevented oxidation rate and reducd preliminary and secondary oxidation products compared with butylate hydroxyanisole (BHA (100 and 200 ppm)) and control cakes. Moreover, ZMEO and CZEO at three concentrations (500, 1000, and 1500 ppm) reduced the fungal growth more than samples containing BHA (100 and 200 ppm) and the control. Conclusion: Our results showed that optimum concenteration of ZMEO and CZEO for using in the cakes was 500 ppm therefore it can be replaced instead of synthetic preservatives in foodstuffs.کلیدواژه ها
Cinnamon zeylanicum, Functional food, Natural Preservative, Sponge Cake, Zataria multiflora Boissاطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.