کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1266459 | 1496853 | 2015 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Nutmeg's (Myristica Fragrans Houtt) Oleoresin: Effect of Heating to Chemical Compositions and Antifungal Properties
ترجمه فارسی عنوان
اولوروزین گردو (Myristica Fragrans Houtt): اثر حرارت ترای ترکیبات شیمیایی و خواص ضدقارچی
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی (عمومی)
چکیده انگلیسی
The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The nutmeg's oleoresin was heated at 100oC, 120oC and 180oC. The chemical compositions were determined by GC-MS, and the antifungal properties by giant colony method. The result of the study showed that yield was 13.6%±0.2% and 24 components were identified. The nutmeg's oleoresin at 100 °C, 120 °C and 180 °C identified 25, 21 and 20 components. Indeed, heating treatment on nutmeg's oleoresin did not decrease the antifungal properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Procedia Food Science - Volume 3, 2015, Pages 244-254
Journal: Procedia Food Science - Volume 3, 2015, Pages 244-254