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Avicenna Journal of Phytomedicine، جلد ۳، شماره ۳، صفحات ۲۳۸-۲۴۷
عنوان فارسی
چکیده فارسی مقاله
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عنوان انگلیسی Application of Zataria multiflora Boiss. and Cinnamon zeylanicum essential oils as two natural preservatives in cake
چکیده انگلیسی مقاله 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.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله حبیبه کردساردویی | habibe kordsardouei
department of food science and technology, tarbiat modares university, tehran, i. r. iran

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

محسن برزگر | mohsen barzegar
department of food science and technology, tarbiat modares university, tehran, i. r. iran

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

محمد علی سحری | mohamad ali sahari
department of food science and technology, tarbiat modares university, tehran, i. r. iran

سازمان اصلی تایید شده: دانشگاه تربیت مدرس (Tarbiat modares university)

نشانی اینترنتی http://ajp.mums.ac.ir/article_490.html
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زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده Original Research Article
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