7448

6954

كارشناسي ارشد

علوم و صنايع غذايي

اصفهان: دانشگاه صنعتي اصفهان، دانشكده كشاورزي

1391

دوازده، 83ص.: مصور، جدول

ص.ع. به فارسي و انگليسي

صبيحه سليمانيان زاد، محمود شيخ زين الدين

جواد كرامت

19/10/91

مهدي كديور، غلامرضا قرباني

1396/09/22

كتابنامه

كشاورزي

مهندسي كشاورزي

ID6954

به فارسي و انگليسي: قابل رويت در نسخه ديجيتالي

Comparision of Antioxidant and Antimicrobial Activities of Imported Turmerics Minavash Ahmadi Minavash ahmadi@iut ac ir September 17 2012 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Sabihe Soleimanian Zad soleiman@cc iut ac ir Mahmood Sheikh Zeinodin zeinodin@cc iut ac ir Abstract The oxidation of lipids in food products together with the growth of undesirable microorganisms results in the development of spoilage off avor rancidity and deterioration rendering such products unacceptable for human consumption Since ancient times aromatic herbs and spices have been added to different types of food to improve their avor and organoleptic properties Also they have great potential in the emerging nutritious industry because these materials are often considered as neutraceutical and are used in prevention and curative treatments throughout the world Thus many aromatic plants are today considered as the most important sources for the extraction of compounds with strong antioxidant and antimicroial activities Turmeric Curcuma longa L Zingiberaceae is extensively used as spice in domestic cooking In combination with other natural dyes it is also used as a coloring agent for textiles pharmaceuticals confectionary and cosmetics At present about 80 of Iran s counsuming turmerics is provided from the countries India and Pakistan that besides providing Iran s internal needs is also exported to different countries The aim of this research is to compare antioxidant and antimicrobial effects of the resultant extract from imported turmerics to Iran to be able to make importing and exporting of this valuable plant purposeful Extraction of essential oils and oleoresins of Indian and Pakistanian rhizomes turmeric was the first step of this study then extraction yield was calculated The antioxidant activity of essential oil and oleoresins were evaluated against soya oil by peroxide and thiobarbituric acid TBA value 2 2 diphenyl 1 picrylhydrazyl DPPH and Hydroxyl Radicals scavenging methods Their antibacterial effects towards Escherichia coli and Bacillus cereus were also tested by a disc diffusion assay and evaluating minimal inhibitory concentrations of this component by Broth dilution method In all of chemical and microbial tests the essential oil and all oleoresins showed moderate to good inhibitory effects Though both essential oils and oleoresins were found to be effective Indian oleoresin of turmeric rhizome was found to be significantly better than other extracts Although the difference wasn t very big Key word Turmeric essential oil oleoresin Escherichia coli Bacillus cereus

صبيحه سليمانيان زاد، محمود شيخ زين الدين

جواد كرامت

مهدي كديور، غلامرضا قرباني