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Influence of extraction methods on antioxidant and antimicrobial properties of essential oil from Thymua danesis subsp . Lancifolius

机译:提取方法对百里香(Thymua danesis)亚精油的抗氧化和抗菌性能的影响。 Lancifolius

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Abstract The essential oil (EO) from dried ground powder leaves and stems of Thymua danesis was extracted using hydrodistillation (HD), ohmic extraction (OE), ultrasound-assisted HD and ultrasound-assisted OE methods. Then, the antioxidant, antimicrobial, and sensory properties of the EO were investigated both in vitro and in food systems. Thyme EO extracted by ultrasound-assisted HD method had promising antibacterial activities against Escherichia coli and Staphylococcus aureus and had the best antioxidant properties when tested in vitro. In food systems, higher concentrations of the EO were needed to exert similar antibacterial and antioxidant effects. Furthermore, thyme EO added yogurt and drink yogurt revealed better sensory properties than the control and fresh samples. Essential oil from Thymua danesis has a good potential to be used as an antioxidant, antimicrobial, and flavoring agent in food systems and the extraction method effects on the antioxidant and antimicrobial properties of the thyme extract.
机译:摘要采用加氢蒸馏(HD),欧姆萃取(OE),超声辅助HD和超声辅助OE方法提取了百里香干燥的粉状茎叶中的精油(EO)。然后,在体外和食品系统中研究了EO的抗氧化,抗微生物和感官特性。超声辅助高清方法提取的百里香EO对大肠埃希菌和金黄色葡萄球菌具有良好的抗菌活性,在体外测试时具有最佳的抗氧化性能。在食品系统中,需要更高浓度的EO才能发挥相似的抗菌和抗氧化作用。此外,百里香EO加酸奶和饮料酸奶显示出比对照样品和新鲜样品更好的感官特性。百里香(Thymua danesis)的精油具有很强的潜力,可以用作食品体系中的抗氧化剂,抗微生物剂和调味剂,而且提取方法对百里香提取物的抗氧化剂和抗微生物特性产生影响。

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