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Assiut Journal of Agricultural Sciences
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Volume Volume 49 (2018)
Volume Volume 48 (2017)
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(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

Article 7, Volume 48, Issue 4, August 2017, Page 92-101  XML PDF (424.65 K)
Document Type: Original Article
DOI: 10.21608/ajas.2017.4932
Abstract
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
Keywords
Herbicides; chemical composition; metal elements; pyroxide; alkaline; qualitative
Main Subjects
Food Science & Technology
Article Title [العربیة]
دراسة الترکیب الکیمیائی والمرکبات الفعالة لاوراق نبات البردقوش Origanum majorana واستخدامها کمادة حافظة للأنظمة الغذائیة
Abstract [العربیة]
تم تقدیر الترکیب الکیمیائی والعناصر المعدنیة لأوراق نبات البردقوشOriganum majorana اذ کانت النسبه المئویة لمحتوى الرطوبة والبروتین والدهن والرماد والکاربوهیدرات18.7, 8.4 , 6.6 ,5.7)  (66.3, % بینما کانت تراکیز العناصر المعدنیة Na   Ba , Fe, Co, k, (0.6, 5.1, 0.039, 0.49 , 0.01) جزء من الملیون على التوالی. وشخصت المجامیع الفعالة من خلال اجراء الکشوفات النوعیة على مستخلصات العشبه المائیة والکحولیة اذ لوحظ احتوائها على (التانینات والفینولات والفلافونیدات والصابونین والکاربوهیدرات والقلویدات) ودرست الفحوصات الفیزیائیة والکیمیائیة کالحرق والذائبیة اذ لوحظ ذوبانها جزئیا فی المذیبات القطبیة وکلیا فی المذیبات الغیر قطبیة. ودرس تاثیر اوراق العشبة المطحون کمادة حافظة للحم البقری بتراکیز 0.5), (1% المخزون بالتبرید بدرجة 5 م° لمدة (0 ,7,10) ایام وتم متابعة التغیرات التی تطرأ على قطع اللحم من خلال تقدیر رقم البیروکسید حیث بینت النتائج انخفاض قیمته فی العینات المعاملة بمسحوق اوراق العشبة بالمقارنة مع العینة الطازجة خلال فترة الخزن. وکذلک درس تاثیرة فی لوغارتم اعداد البکتریا الکلی وبکتریا القولون الموجودة فی اللحم بنفس فترة الخزن والتراکیز السابقة واظهرت النتائج ان للعشبة دور فی تقلیل أعداد الاحیاء المجهریة فی نماذج اللحم المفروم وکذالک امتلاکها فعالیة مضادة للأکسدة من خلال اطالة العمر الخزینی لقطع اللحم.
Keywords [العربیة]
عشبه البردقوش، الترکیب الکیماوی، العناصر المعدنیة الرقم البیروکسیدی، الذائبیة، الکشوفات النوعیة
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