Effect of rosemary essential oil on the physicochemical and microbial properties of fresh coated spinach

Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

مقاله 3، دوره 10، شماره 2، مهر 2019، صفحه 15-22   

نوع مقاله: Original article

نویسندگان

Atefeh Abedi؛ Leila Lakzadeh^* ؛ Mehdi Amouheidari

Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Iran

چکیده

Background & aims: Extraction of major phenolic compounds from agricultural crop residues is important for the development of value-added products. Almond (Prunus amygdalus) is one of the most indigenous fruit crops that is grown in large quantities in Iran. Almond hulls are considered as by-product which are used only for animal feed. The aim of this study was to compare the phenolic compounds extraction yield from almond hulls using ultrasound and percolation methods.
Experimental: An optimization procedure using central composite design (CCD) with 4 factors (solvent, frequency, time and temperature) at 5 levels was used in order to investigate the effect of these parameters on the extraction. Finally, the effect of solid to solvent ratio on phenolic compounds extraction was evaluated and compared with soxhlet method.
Results: The results indicated that the optimum extraction conditions is found to be 86% ethanol, 50 °C , 75 min and 163 Hz  for  temperature,  time and frequency, respectively. In addition, the extraction of phenolic compounds was evaluated in different ratios of solid to solvent (10: 1, 20: 1, 30: 1, 40: 1(w / w) at the optimum conditions and antioxidant activity of the extracts was measured by DPPH method. The maximum extraction of phenolic compounds was obtained in the ratio of 40: 1(w / w) with the amount of 1134.19± 0.23 mg/g of dry matter. The maximum free radical scavenging activity of the extract was 87.42% for ultrasound extraction which was significantly (α<0.05) different from percolation method.
Recommended applications/industries: Application of new techniques including ultrasound in the extraction of phenolic compounds can be an effective method not only to increase the extraction yield of phenolic compounds but also due to the shorter extraction time, less damage is done to these compounds.

کلیدواژه‌ها

Rosemary؛ Essential oil؛ Whey protein concentrate؛ Spinach

مراجع

Amin Afshar, M.H., Mahasti, P. and Emam Djomeh, Z. 2016. Identification of forming compounds, minimum inhibitory concentration and encapsulation of rosemary officinalis essential oil cultivated in Shiraz. Journal of Medicinal Plants, 15(60): 112-122. [In Farsi]

Arvanitoyannis, L.S. and Varzakas Theodoros, H. 2008. Vegetable waste management: treatment methods and potential uses of treated waste. Elsevier, 11:703-761.

Asghari Marjanlou, A.A.F., Mostoufi, Y., Shoeybi, Sh. And Maghoumi, M. 2009. Effect of basil (Ocimum basilicum L.) essential oil on gray mold control and postharvest quality of strawberry (cv. Selva). Journal of Medicinal Plants, 8(29):131-139. [In Farsi]

Bunea, A., Andjelkovic, M., Socaciu, C., Bobis, O., Neacsu, M., Verhé, R. and Camp, J.V. 2008. Total and individual carotenoids and phenolic acids content in fresh, refrigerated and processed spinach (Spinacia oleracea L.). Food Chemistry, 15(2): 649-56.

Darani, S., Fazel, M. and Keramat, J. 2015. Survey on the effect of MAP on the some physicochemical quality of spinach during preservation. Periodical New Science and Technical Food, 1(3): 69-79. [In Farsi]

Fu, Y., Zu, Y., Chen, L.Y., Shi, X.G., Wang, Z. and Sun, S. Efferth, T. 2007. Antimicrobial activity of clove and rosemary essential oils alone and in combination. Physiotherapy Research, 21: 989-994.

Ghavidel, R., Ghiafeh Davoodi, M., Fahim AdibAsl, A., Tanoori, T. and Sheykholeslami, Z. 2013. Effect of selected edible coatings to extend shelf life of fresh-cut apples. International Journal of Agriculture and Crop Sciences. 6(16): 1171-1178.

Gholammipourfard, K., Kamari, S., Ghasemnezhad, M. and Ghazvini, R.F. 2010. Effect of chitosan coating on weight loss and postharvest quality of green pepper. Acta Horticulturae, 877: 821-826. [In Farsi]

Gil, M. I. and Garrido, Y. 2020. Fresh and fresh-cut mature spinach. In controlled and modified atmospheres for fresh and fresh-cut produce. 1^st ed. Academic Press, pp. 551-555.

Gonçalves, E.M., Cruz, R.M.S., Abreu, M., Brandao, T.R.S. and Silva, C.L.M. 2009. Biochemical and color changes of watercress (Nasturtium officinale R. Br.) during freezing and frozen storage. Journal of Food Engineering, 93: 32–39.

Institute of standards and industrial research of Iran. 2007. Microbiology of food and animal feeding stuffs- horizontal method for the enumeration of coliforms- colony- count technique. 9263.

Institute of standards and industrial research of Iran. 2008. Packed fresh vegetable to ready for use-specifications and test methods. 10082.

Iranian National Standardization Organization. 2015. Microbiology of the food chain horizontal method for the enumeration of microorganisms. 5272-1.

Issa, A., Ibrahim, S.A. and Tahergorabi, R. 2017. Impact of sweet potato starch-based nanocomposite films activated with thyme essential oil on the shelf-life of baby spinach leaves. Foods. 6(6): 43

Jiang, y., Wu, N., Fu, Y.J., Wang, W., Lue, M., Zhao, C.J., Zu, Y.J. and Liu, X.L. 2011. Chemical composition and antimicrobial activity of the essential oil of Rosemary. Environmental Toxicology and pharmacology, 32(1): 63-68.

Jooyandeh, H. 2011. Whey protein films and coatings: A review. Pakistan Journal of Nutrition, 10(3): 296-301.

Kaur, S. and Pure, D. 2017. Active and intelligent packaging: A boon to food packaging. International Journal Food Science and Nutrition, 2(4): 15-18.

Mahmoudi Hashemi, M., Delfani, F. and Jokar, M. 2015. Antimicrobial and antioxidant effects of rosemary extract on quality and shelf life of raw chicken during refrigerated storage. Journal of Food Science and Technology, 4(15): 131-142. [In Farsi]

Marshall, K. 2004. Therapeutic applications of whey protein. Alternative Medicine Review, 9(2):136-156.

Mudau, A. R., Soundy, P., Araya, H.T. and Mudau, F. N. 2018. Influence of modified atmosphere packaging on postharvest quality of baby spinach (Spinacia oleracea L.) Leaves. Hort Science, 53(2): 224-230.

Nisha, P., Singhal, R. S. and Pandit, A. B. 2004. A study on the degradation kinetics of visual green colourin spinach (Spinacia oleracea L.) and the effect of salt therein. Journal of Food Engineering, 64: 135–142.

Panji, M., ghajarbeygi, P., Mahmoudi, R. and Shahsavari, S. 2018. Effect of whey protein concentrate edible coating and Trachyspermum copticum essential oil on the microbial, physicochemical and organoleptic characteristics of fresh strawberries during storage. Scientific Journal of Kurdistan University of Medical Sciences, 23: 53-66. [In Farsi]

Perez-Gagoa, M.B., Serrab, M., Alonsoa, M., Mateosb, M. and del Rio, M.A. 2005. Effect of whey protein- and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology, 36: 77-85.

Piagentini, A., Güemes, D.andPirovani, M. 2003. Mesophilic aerobic population of fresh‐cut spinach as affected by chemical treatment and type of packaging film. Journal of food science, 68(2): 602-606.

Raeisi, M., Tabaraei, A., Hashemi, M. and Behnampour, N. 2016. Effect of sodium alginate coating incorporated with nisin, Cinnamomum zeylanicum, and rosemary essential oils on microbial quality of chicken meat and fate of listeria monocytogenes during refrigeration, International Journal of Food Microbiolog, 238:139-145.

Raghav, P.K., Agarwal, N. and Saini, M. 2016. Edible coating of fruits and vegetables: A review. International Journal Scientific Research and Modern Education, 1(1): 2455-5630.

Rami, A., Sheikhloie, H. and Yousefi, A.R. 2016. Evaluation of the effect of modified atmosphere packaging (MAP) and propolis on some properties of spinach cultivar of varamin 88 during preservation. Food Science and Technology, 13(61): 1-15. [In Farsi]

Seydim A.C .and Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, rosemary and garlic essential oils. Food Research International 39(5): 639-644.