Volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) during the cultivation process of Lactobacillus brevis were isolated by hydrodistillation (HD) and analyzed to determine the utility of the liquid waste. The composition of the volatile oils was analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry...

background: in order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. in this study, inhibitory effect of echinophora platyloba essential oil (eo) on growth of aspergillus flavus was evaluated in culture media and cheese. methods: e. platyloba eo was extracted by hydrodistillation method usi...

background and objectives: essential oils are volatile compounds that have been used since middle ages as antimicrobial, anti-inflammatory, sedative, local anesthetic and food flavoring agents.in the current study, essential oils of pelargonium graveolens l’her and vitex agnus-castus l . were analyzed for their antibacterial activities. materials and methods: the chemical compositions of essent...

Volatile oils extracted by steam distillation from leaves of two plant species Moschosma polystachyum and Solanum xanthocarpum were evaluated in mosquito cages for their topical repellency effects against filarial vector Culex quinquefasciatus. The oil from M. polystachyum was tested at four different concentrations ranging from 1 to 4%. The 4% concentration gave 332.2 minutes protection wherea...

This review covers literature data summarizing, on one hand, the chemistry of essential oils and, on the other hand, their most important activities. Essential oils, which are complex mixtures of volatile compounds particularly abundant in aromatic plants, are mainly composed of terpenes biogenerated by the mevalonate pathway. These volatile molecules include monoterpenes (hydrocarbon and oxyge...

Monovarietal virgin olive oils (VOOs) are very effective to study relationships among sensory attributes, the compounds responsible for flavour, and factors affecting them. The stimulation of the human sensory receptors by volatile and non-volatile compounds present in monovarietal virgin olive oils gives rise to the sensory attributes that describe their peculiar delicate and fragrant flavours...

background: innovative bioactive films incorporated with antimicrobial agents have been recently developed for food preservation. the aim of this study was to evaluate antibacterial activity of polylactic acid (pla) films incorporated with ziziphora clinopodioides essential oil (zeo) and ethanolic propolis extract (epe) against some common food-borne pathogens. methods: the volatile chemical co...

background: due to high content of unsaturated fatty acids, trout is susceptible to oxidative spoilage. in this study, the effects of thymus vulgaris essential oil (eo) and extract on oxidative stability of cooked rainbow trout fillet during four months frozen storage period were investigated. methods: three groups of fish fillets were treated with thyme eo and three other groups were treated w...

background: listeria monocytogenes is an important gram-positive disease-causing bacterium existing in milk and dairy products. inhibitory effects of mentha pulegium essential oil at concentrations of 0.03, 0.015, and 0.0075% on growth of l. monocytogenes were studied in iranian white cheese during 60 days of storage. methods: essential oil of m. pulegium plant, collected from north of iran, wa...

The chemical composition of the volatile oils from five Anacardiaceae species and their activities against Gram positive and negative bacteria were assessed. The peroxidative damage within bacterial cell membranes was determined through the breakdown product malondialdehyde (MDA). The major constituents in Anacardium humile leaves oil were (E)-caryophyllene (31.0%) and α-pinene (22.0%), and in ...