(2017). Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems. Assiut Journal of Agricultural Sciences, 48(4), 92-101. doi: 10.21608/ajas.2017.4932
. "Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems". Assiut Journal of Agricultural Sciences, 48, 4, 2017, 92-101. doi: 10.21608/ajas.2017.4932
(2017). 'Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems', Assiut Journal of Agricultural Sciences, 48(4), pp. 92-101. doi: 10.21608/ajas.2017.4932
Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems. Assiut Journal of Agricultural Sciences, 2017; 48(4): 92-101. doi: 10.21608/ajas.2017.4932
Study the Chemical Composition and Active Compounds of Leaves of the Origanum Majorana and its use as a Preservative for Food Systems
The chemical composition and mineral elements of the leaves of the origanum majorana plant were estimated as the percentage of moisture content, protein, fat, ash and carbohydrides (5.7,6.6,8.4,18.7 and 60.6)%, whereas the concentrations of mineral elements of sodium, potassium, cobalt, iron, and barium were (0.49, 0,039, 5.1, 0.6 and 0.01) ppm respectively. The functional groups were identified through qualitative data on aqueous and alcohol extracts, it has been observed to contain (tannins, phenols, flavonoids, saponine, carbohydrates and alkaloids). Physical and chemical tests were studied, such as combustion and solubility, as they were partially dissolved in polar solvents and completely in non – polar solvents. The effect of herb powder leaves as a preservative of beef meat was studied with (0.5 and 1) % concentration of refrigeration at 5°C for (0, 7, 10) days. The changes in meat cuttings were monitored by estimating the number of peroxide. The results showed a decrease its value in the samples treated with herb powder compared to the fresh sample during the storage period, and the effect of logarithm was studied in the preparation of total bacteria and colon bacteria often the meat in the same period of storage and previous concentration. The results showed that the herb has a role in reducing the number of microoraganisms in minced meat models, as well as having an antioxidant effect by prolonging the life of the meat
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