On the effect of initial drying techniques on essential oil composition, phenolic compound and antioxidant properties of anise (Pimpinella anisum L.) seeds
نویسندگان
چکیده
منابع مشابه
Antifungal activity of fluid extract and essential oil from anise fruits (Pimpinella anisum L., Apiaceae).
Antifungal activities of fluid extract and essential oil obtained from anise fruits Pimpinella anisum L. (Apiaceae) were tested in vitro on clinical isolates of seven species of yeasts and four species of dermatophytes. Diffusion method with cylinders and the broth dilution method were used for antifungal activity testing. Anise fluid extract showed antimycotic activity against Candida albicans...
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چکیده ندارد.
15 صفحه اولAnticancer Activity of Anise (Pimpinella anisum L.) Seed Extract
Cancer incidence is much lower in India than in western countries. The reason is not fully understood, but the high spice consumption could be one of the contributing factors. Anise is one of the plants grows in India and people from our region believe that anise seeds are helpful in cancer prevention and treatment. In this study, anticancer activity of ethanol extract of anise (Pimpinella anis...
متن کاملIron and zinc interaction on leaf nutrients and the essential oil of Pimpinella anisum L.
Foliar spraying of a small amount of micronutrients (iron and zinc) may increase the yield of anise(Pimpinella anisum L.), an anethole-rich important medicinal plant. In order to evaluate the effect of iron (Fe) and zinc (Zn) spraying (0, 2, 4, and 6 g l-1) on the nutrient contents and the essential oils of anise, a factorial experiment was conducted based on a randomized complete block design ...
متن کاملEffect of edible chitosan film enriched with anise (Pimpinella anisum L.) essential oil on shelf life and quality of the chicken burger
In this study, the effect of chitosan film (CF) with different concentrations of anise essential oil AEO (0, 0.5, 1, 1.5 and 2%) on the quality of chicken burger during chilled storage (4 + 1°C) were examined over a period of 12 days. For this purpose, at the first, the physical and mechanical properties of the produced films were studied. Then, the chicken burger was covered with the produced ...
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ژورنال
عنوان ژورنال: Journal of Food Measurement and Characterization
سال: 2019
ISSN: 2193-4126,2193-4134
DOI: 10.1007/s11694-019-00284-4