Journal of Medicinal Plants
فصلنامه گياهان دارویی
J. Med. Plants
Medical Sciences
http://jmp.ir
1
admin
2717-204X
2717-2058
10.61186/jmp
14
8888
13
en
jalali
1391
5
1
gregorian
2012
8
1
11
43
online
1
fulltext
en
Antioxidant and Antimicrobial Potential of <i>Echinacea purpurea</i> Extract and Its Effect on Extension of Cake Shelf Life
Antioxidant and Antimicrobial Potential of <i>Echinacea purpurea</i> Extract and Its Effect on Extension of Cake Shelf Life
فارماكوگنوزی و فارماسيوتيكس
Pharmacognosy & Pharmaceutics
پژوهشی
Research
<div dir="ltr" style="text-align: justify;"> <strong>Background: </strong>Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.<br>
<strong>Objective: </strong>In this study, extract of aerial parts of <em>Echinacea purpurea</em> L. was used instead of synthetic antioxidants in cake then, antioxidant and antifungal activity of <em>Echinacea purpurea</em> L. extract (EPE) were evaluated in cake.<br>
<strong>Methods: </strong>The antioxidant activity of EPE and synthetic antioxidant was compared by measuring peroxide and thiobarbituric acid values during 60 days storage at 25 ºC. Antimicrobial properties of EPE were evaluated by counting of molds in Dicholoran Glycerol agar (DG18%) medium and free fatty acid analyses were assessed by IUPAC method. The effect of the extract on the color, texture, taste and total acceptability of the cake samples was carried out by a group of 20 trained panelists using Hedonic test.<br>
<strong>Results:</strong> Different levels of EPE were able to retard the oxidation rate of cake, the 1000 ppm of it showed the lowest PV and the antioxidant activity of EPE was higher than BHA 200 ppm (p<0.01). EPE at 1500 and 2000 ppm showed the best antimicrobial activity (p<0.01). Cakes which containing the extract were well acceptable in terms of sensory parameters.<br>
<strong>Conclusion: </strong>Results showed that EPE was more effective in controlling growing molds and lipid oxidation during 60 days storage at 25 ºC and it can be used instead of synthetic antioxidant and preservatives.<br>
</div>
<div dir="ltr" style="text-align: justify;"> <strong>Background: </strong>Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ.<br>
<strong>Objective: </strong>In this study, extract of aerial parts of <em>Echinacea purpurea</em> L. was used instead of synthetic antioxidants in cake then, antioxidant and antifungal activity of <em>Echinacea purpurea</em> L. extract (EPE) were evaluated in cake.<br>
<strong>Methods: </strong>The antioxidant activity of EPE and synthetic antioxidant was compared by measuring peroxide and thiobarbituric acid values during 60 days storage at 25 ºC. Antimicrobial properties of EPE were evaluated by counting of molds in Dicholoran Glycerol agar (DG18%) medium and free fatty acid analyses were assessed by IUPAC method. The effect of the extract on the color, texture, taste and total acceptability of the cake samples was carried out by a group of 20 trained panelists using Hedonic test.<br>
<strong>Results:</strong> Different levels of EPE were able to retard the oxidation rate of cake, the 1000 ppm of it showed the lowest PV and the antioxidant activity of EPE was higher than BHA 200 ppm (p<0.01). EPE at 1500 and 2000 ppm showed the best antimicrobial activity (p<0.01). Cakes which containing the extract were well acceptable in terms of sensory parameters.<br>
<strong>Conclusion: </strong>Results showed that EPE was more effective in controlling growing molds and lipid oxidation during 60 days storage at 25 ºC and it can be used instead of synthetic antioxidant and preservatives.<br>
</div>
,Echinacea purpurea L., Extract, Antioxidant activity, Antimicrobial activity, Cake
Echinacea purpurea L., Extract, Antioxidant activity, Antimicrobial activity, Cake
28
40
http://jmp.ir/browse.php?a_code=A-10-122-1&slc_lang=en&sid=1
Z
Sabouri
Z
Sabouri
100319475328460042233
100319475328460042233
No
Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
M
Barzegar
M
Barzegar
Tarbiat Modares University
100319475328460042234
100319475328460042234
Yes
Tarbiat Modares University
Tarbiat Modares University
MA
Sahari
MA
Sahari
100319475328460042235
100319475328460042235
No
Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
H
Naghdi Badi
H
Naghdi Badi
100319475328460042236
100319475328460042236
No
Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran
Cultivation & Development Department of Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, Iran