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    •   صفحهٔ اصلی
    • نشریات انگلیسی
    • Journal of Food and Bioprocess Engineering
    • Volume 1, Issue 1
    • مشاهده مورد
    •   صفحهٔ اصلی
    • نشریات انگلیسی
    • Journal of Food and Bioprocess Engineering
    • Volume 1, Issue 1
    • مشاهده مورد
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    Chemical composition, total phenolic content and antimicrobial activities of <i>Zhumeria majdae</i>

    (ندگان)پدیدآور
    Mirzakhani, MarziyeEkrami, MohammadMoini, Sohrab
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    اندازه فایل: 
    356.3کیلوبایت
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    نوع مدرک
    Text
    Original research
    زبان مدرک
    English
    نمایش کامل رکورد
    چکیده
    Zhumeria majdae is a rare an endemic medicinal plantspecies grown wild in Iran. The hydro distilled essential aerial part oil of Z. majdae analysed by GC–MS. Thirty-one compounds representing 95.36% of the aerial part oil, respectively, were identified, of which linalool (48.14%), camphor (20.71%), limonene (4.83%), trans-linalool oxide (2.69%), 3-Octanone (2.34%), terpinene-4-ol (2.30%), camphene (1.88%), caryophyllene oxide (1.34%), geraniol (1.23%), α-pinene (1.22%), p-Cymene (1.08%) were the major compounds. Total phenolic content was 42.74 mg GAE/g dw and the IC50 in the radical scavenging assay was 32.08 mg/ml. The hydro distilled essential aerial part oil display potential of antibacterial activity against the tested 8 phytopathogenic bacterial such as Bacillus cereus, Bacillus thuringiensis, Enterococcus faecalis, Staphylococcus epidermidis, Salmonella typhimurium, Campylobacter jejuni, Klebsiella pneumoniae and Pseudomonas fluorescens. The inhibition zones and MIC values for all test strains, which were sensitive to the essential oil of Z. majdae were in the range of 33-30 mm and 0.93 mg/ml, respectively. The results support the traditional usage and also possible use of Z. majdae essential oil and extracts in the food, pharmaceutical and cosmetic industries.
    کلید واژگان
    <i>Zhumeria majdae</i>
    Chemical composition
    total phenolic content
    Inhibition Zone (IZ)
    Minimum inhibitory concentration (MIC)

    شماره نشریه
    1
    تاریخ نشر
    2018-06-01
    1397-03-11
    ناشر
    University of Tehran
    سازمان پدید آورنده
    Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Biosystems Engineering, University of Tehran
    Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Biosystems Engineering, University of Tehran
    Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, Faculty of Biosystems Engineering, University of Tehran

    شاپا
    2676-3494
    URI
    https://jfabe.ut.ac.ir/article_74529.html
    https://iranjournals.nlai.ir/handle/123456789/18973

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