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Antioxidant and Antimicrobial Activity of basil, Thyme and Tarragon Used in Meat Products

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Advances in Microbiology 2021年第11期11卷 591-606页

作者： Elisaveta Sandulachi Artur Macari Aliona Ghendov-Mosanu Daniela Cojocari Rodica Sturza Department of Food Technology Technical University of Moldova Chisinau Republic of Moldova Department of Preventive Medicine “Nicolae Testemitanu” State University of Medicine and Pharmacy Chisinau Republic of Moldova Department of Oenology and Chemistry Technical University of Moldova Chisinau Republic of Moldova

Currently, the food industry, including the meat industry, is paying close attention to the use of natural additives as preservatives. From ancient times, the plants are used to treat various diseases, to produce perfumes and as ingredients to improve the taste in food. This paper presents a bibliographic and experimental study of the antioxidant and microbial properties of basil, thyme and tarragon. International scientific papers on the use of these plants in the food industry, including the meat industry, are targeted. The role of basil, thyme and tarragon in the manufacture of functional and stable products in storage is mentioned. Percentage decrease in Salmonella Abony growth under the influence of basil constituted 84.4%, thyme 61.6% and tarragon 76.8% after 48 hours of action and respectively 97.2%, 90.2% and 95.3% after 72 hours of action. The interdependence between the percentage reduction of S. Abony infestation and the concentration of basil, mushrooms and tarragon was respectively: basil (R2 = 0.7725 … 0.7916), thyme (R2 = 0.7733 … 0.7768), tarragon (R2 = 0.7689 … 0.8137).

关键词： basil Tarragon Thyme Antimicrobial Activity Antioxidant Activity Meat Products

Evaluation of Ocimum basilicum L.with Different Concentrations of K^(+)as an Inhibitor of Pathogenic Bacterial Strains

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Phyton-International Journal of Experimental Botany 2021年第2期90卷 533-541页

作者： Mercedes Georgina Ramírez-Aragón Victoria Jared Borroel-García Ramón Valenzuela-Soto Ricardo David Valdez-Cepeda Francisco Javier Wong-Corral JoséLuis García-Hernández Universidad Politécnica de Gómez Palacio Gómez Palacio35120México Universidad Autónoma Chapingo Centro Regional Universitario Centro-NorteZacatecasZac.Universidad Autónoma de ZacatecasFacultad de MatemáticasZacatecas98053México Departamento de Investigación y Posgrado en Alimentos Universidad de SonoraHermosillo83000México Facultad de Agricultura y Zootecnia Universidad Juárez del Estado de DurangoGómez Palacio34000México

The extraction of bioactive compounds has become one of the most interesting areas of modern chemistry.For therapeutic reasons,it´s important to obtain antimicrobial agents from natural origin.The objective of the present study was to determine the inhibitory effect of ethanolic extract of basil(Ocimum basilicum L.var.Red Rubin)subjected to different concentrations of potassium(K^(+))on the activity of three bacterial strains that are pathogens in humans.Susceptibility was evaluated by inhibition surface and these results were compared to two antibiotics:Gentamicin(GE)and Ciprofloxacin(CPF)for their efficacy against each bacterial strain.Analyzed variables presented significant difference(p≤0.05).According to the results,basil extract evaluated showed positive antibacterial activity against the three strains of Pseudomonas aeruginosa,Listeria monocytogenes and Staphylococcus aureus on Mueller Hinton agar.It was observed highest inhibition areas of different diameters(15.3 mm,21.3 mm and 21.6 mm respectively)when the extract used was obtained from the plants with the highest concentration of potassium(13 mmol L-1).These values were even superior to the highest values showed on the treatments with the antibiotic gentamicin.

关键词： basil inhibition potassium secondary metabolites antibiotics

Chemical and Microbiological Characterization of Egyptian Cultivars for Some Spices and Herbs Commonly Exported Abroad

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Food and Nutrition Sciences 2015年第7期6卷 643-659页

作者： Shimaa A. Moawad Ahmad H. El-Ghorab Mahmoud Hassan Hassan Nour-Eldin Mustafa M. El-Gharabli Department of Chemistry of Flavor and Aroma National Research Center Cairo Egypt Department of Food Science Faculty of Agriculture Benha University Moshtohor Egypt

The present study highlighted some chemical, nutritional, microbiological and essential oil characteristics of the Egyptian traditional cultivars for seeds of cumin (Cuminum cyminum) and coriander (Coriandum sativum) spices as well as for basil whole herb (Ocimum basilicum) collected from different Egyptian export centers as being ready for export. The found values for humidity in dry seeds of cumin (7.4%) and coriander (6.4%) as well as total ash and ash insoluble in acid (in cumin 7.7% and 0.74%, but in coriander 5.3% and 0.55%, respectively) were lower than the maximum limits indicated by the Egyptian Specification Standards (ES) and by International Standards Organization (ISO) for cumin and coriander seeds. Analysis of essential minerals in seed spices and herbs indicated that they were are rich in K, Ca, Na, Fe and Zn. Total bacterial count was low content in seeds of cumin and coriander as well as fresh whole basil herb. The microbiological load in all tested seed spices and herbs was found lower than those indicated by the ES and ISO for cumin and coriander seeds. Yields in hydro-distilled essential oils (EOs) were the highest in cumin seeds (3.762%), while both coriander and basil herb had lower amounts (0.285% and 0.686%, respectively). EOs contents were found higher than the maximum limits for cumin (1.5% - 2.5% on dry weight basis), but the within the limits for coriander (0.1% - 0.5% on dry weight basis) as indicated by the ES and ISO for cumin and coriander seed oils. Gas chromatography of extracted EOs from seeds of cumin and coriander as well as basil herbs indicated the presence of 41, 35 and 47 compounds, respectively, where cuminaldehyde was the major component in cumin volatiles, but was linalool in volatiles of both coriander seeds and basil herbs. EOs of basil herbs grown in Egypt, were of the high linalool-chemotype which were characterized by high contents of linalool and relatively lower amounts of eugenol. However, the major compounds in the three tested EOs from seeds or herbs grown in

关键词： Cumin Coriander basil GC-Fractionation Chemical Physical Microbiological Analysis Spices Herbs

Changes in Secondary Metabolites and Free Amino Acid Content in Tomato with <i>Lamiaceae</i>Herbs Companion Planting

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American Journal of Plant Sciences 2020年第12期11卷 1878-1889页

作者： Hasib Ahmad Manami Kobayashi Yoh-ichi Matsubara The United Graduate School of Agricultural Science Gifu University Gifu Japan Faculty of Applied Biological Sciences Gifu University Gifu Japan

The present experiment was conducted to evaluate the influence of Lamiaceae herbs companion planting on growth and secondary metabolites changes in tomato plants. Furthermore, the free amino acid changes in tomato due to companion planting were also evaluated using tomato-basil companionship as a model. Four-week-old seedlings of tomato were grown in a pot containing autoclaved commercial soil with basil, peppermint and hyssop as a companion plant separately in different density. Four weeks after companion planting, tomato plants under 1:1 companionship with the herbs showed significant increase in dry weights of shoots compared to control. Higher density of the herbs on the other hand expressed a growth suppression on tomato possibly due to nutrient competition. By the LC-MS analysis, shikimic acid and apigenin were identified as the major secondary compounds found in tomato plants and 1:1 companionship with basil seemed to have a positive influence on their content in tomato shoots. On the other hand, in case of peppermint and hyssop, the increase was observed in all parts of tomato plants. In addition, promotion in several free amino acid contents was also observed in tomato plants with basil companion planting compared to control. Thus, tomato plants grown with herb companion planting in 1:1 ratio seems to have a positive impact on growth of tomato. This positive influence might be related to the increase in some secondary metabolites and changes in the free amino acids observed in this study.

关键词： basil Growth Promotion Hyssop Peppermint Root Exudate

The Effect of Air Temperature on Growth of Eight Herb Species

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American Journal of Plant Sciences 2014年第11期5卷 1542-1546页

作者： Leiv M.Mortensen Department of Plant Science The Norwegian University of Life SciencesAsNorway

The effect of different constant air temperatures (18°C, 21°C, 24°C and 27°C) and variable temperatures (24°C/18°C and 27°C/15°C in 12 h/12 h periods) on basil, sage, thyme, lemon balm, cilantro, rosemary, oregano and rocket was studied. Supplementary lighting was given 16 h·day-1 at a photon flux density (PFD) of 150 μmol·m-2·s-1 (corresponding to 8.6 mol·m-2·day-1 photosynthetic active radiation [PAR]). Including daylight the PAR was 29.6 ± 6.9 mol·m-2·day-1 as a mean during the experimental period. Increasing the temperature from 18°C to 27°C increased the fresh weight in basil (106%), sage (95%), rosemary (126%) and rocket (62%), while an increase from 18°C to 24°C increased the weight in lemon balm (78%), cilantro (41%), oregano (40%) and thyme (58%). For the last four species the fresh weight was unaffected by a further increase to 27°C. No significant difference was found between the 24°C/18°C and 27°C/15°C treatments. These treatments gave a mean temperature of about 21°C, and no significant differences were found between these treatments and the constant 21°C treatment. The plant height generally increased in the same proportion as the fresh weight increased in the different species. No differences were visually observed between the treatments after two weeks under indoor conditions. All species remained green except cilantro and rocket, for which some leaf yellowing took place. A simple test indicated that the flavour increased with increasing temperature (from 18°C to 27°C) in all species except cilantro.

关键词： Air Temperature basil Cilantro Growth Lemon Balm Oregano Rocket Rosemary Sage Thyme

Dorian Gray:From Eros to Death

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海外英语 2012年第24期 197-199,227页

作者：王洁蕊四川师范大学四川成都610101

The Picture of Dorian Gray is the only novel of Oscar Wilde. In the book, Dorian Gray, basil Hallward and Lord Henry all deserve wide analyses. It has also attracted a large number of readers because of its beautiful language, affluent images, dramatic plot and strong sense of aestheticism. However, besides from such perspective of art, comparatively, seldom are there analyses focusing on the hero’s mental process to reveal his corruption. In this paper, the author attempts to explain Dorian Gray’s gradual mental erosion through Freudian theory of Eros and study of death instinct. Besides his ideas of hedonism which originates from his Eros, the death of basil Hallward further reveals his cruel psychology which is part of Eros. And his final tragedy reflects his death instinct. By specific exploration, it is discovered that Dorian’s ending is mainly caused by his Eros, which calls for his cruel mentality to commit crimes and later leads to his death instinct with development.

关键词： Dorian Gray Eros Sibyl Vane basil Hallward death i

菜籽油存储过程中添加不同香料对油品质的影响(英文)

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菜籽油存储过程中添加不同香料对油品质的影响(英文)