In this study, tarragon (Artemisia dracunculus L.) the amount of antioxidants and phenolic substances water-based extracts in various concentrations (25g/L, 50g/L, 100g/L) with aroma components plant was determined. Various food pathogens (Escherichia coli ATCC 25922, Salmonella enterica 13076, Listeria monocytogenes 43251) bacterial strains ((Gram-negative (Vibrio harveyi (KF443058), Vibrio vu...

A comparative study of ultrasound-assisted extraction (UAE) and hydro-distillation was performed for fast extraction of estragole from tarragon (Artemisia dracunculus L.) dried leaves. Several influential parameters of the UAE procedure in the extraction of estragole (type of solvent, extraction cycles, solvent to material ratio, irradiation time and particle size) were investigated an...

Estragole (EG) is biosynthesized in herbs including anise, basil, bay, tarragon, fennel and marjoram, and is thought to be a useful biomass for the food and health industries. Moreover, the metabolites from estragole are useful intermediates in organic synthetic chemistry. However, estragole has been transformed only by chemical methods, and no biocatalysts have been reported. In this paper, we...

background food born pathogenic bacteria are the most important agents of infections in humans, and food spoilage also results in economic losses in food industry. objectives the aim of this study was the evaluation of chemical components, total phenolic content, antioxidant and antibacterial activities of artemisia dracunculus essential oil. materials and methods the essential oil of tarragon ...

Diabetic rats in long-term display an augmented nociceptive response to thermal stimuli. Furthermore, hyperalgesia is one of the major symptoms of diabetic neuropathy in some patients. Considering the antidiabetic potential of medicinal plants chard, pepper, and tarragon, this study was undertaken to evaluate the possible analgesic effect of chard-, pepper-, and/or tarragon-mixed food intake in...

Frequent use of synthetic larvicides has led to the development of resistance in many species of mosquitoes as well as risk of environmental pollution. Recently, encapsulating essential oils (EOs) in surfactants or polymers is being employed as an approach to control the volatility of EOs as green larvicides. In this research, components of tarragon (Artemisia dracunculus) essential oil were id...