Investigation of the Effect of Hop (Hyssoupus officinalis L. ) and Hyssop (Humulus lupulus L. ) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh

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Ghaleh Mosiyani z.; POURAHMAD R.; RAJAEI P.

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Journal: Journal of Food Technology and Nutrition Year:2019 | Volume:16 | Issue:3 (63) Page(s): 45-58

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Title

Investigation of the Effect of Hop (Hyssoupus officinalis L. ) and Hyssop (Humulus lupulus L. ) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh

Author(s)

Ghaleh Mosiyani z. | POURAHMAD R. | RAJAEI P. | Issue Writer Certificate

Keywords

Ethanolic ExtractQ2

DooghQ1

HyssopQ1

HopQ1

Staphylococcus aureusQ2

Abstract

Introduction: Nowadays with regard to the harmful effects of synthetic preservatives on consumers' health, the use of natural antimicrobial compounds such as herbal extracts in food preservation is considerably increasing. Doogh or drinking yogurt is a kind of dairy drink made of yoghurt and water which is highly favored in Iran. Staphylococcus aureus is a bacterium causing toxicity in dairy products. The purpose of this study is to investigate the effect of Hop and Hyssop Ethanolic Extracts on the prevention of Staphylococcus aureus growth in Doogh. Materials and Methods: Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) of Hop and Hyssop Ethanolic Extracts were calculated. Moreover, the antibacterial activity of those extracts was examined using diffusion disk method, and chemical and sensory properties of Doogh were also tested on the 1st, 7th, and 14th days. Results: MIC of Hop and Hyssop extracts were respectively 12. 5 mg/mL and 6. 25 mg/mL, whereas MBC of those extracts were respectively 25 mg/mL and 12. 5 mg/mL. By adding herbal extracts, acidity of the samples decreased and pH increased (p<0. 05). Moreover, by adding herbal extracts, the scores of sensory properties of the samples decreased (p<0. 05). Among the samples containing herbal extracts, sample containing 12. 5 mg/mL Hyssop extract had the best sensory quality. Conclusion: Hop and Hyssop extracts had antimicrobial activity against Staphylococcus aureus and they can be used as natural preservatives in Doogh. Among Doogh samples, sample containing 12. 5 mg/mL Hyssop extract can be selected as the best sample regarding its suitable antimicrobial activity and sensory quality.

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APA: Copy

Ghaleh Mosiyani, z., POURAHMAD, R., & RAJAEI, P.. (2019). Investigation of the Effect of Hop (Hyssoupus officinalis L. ) and Hyssop (Humulus lupulus L. ) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 16(3 (63) ), 45-58. SID. https://sid.ir/paper/143299/en

Vancouver: Copy

Ghaleh Mosiyani z., POURAHMAD R., RAJAEI P.. Investigation of the Effect of Hop (Hyssoupus officinalis L. ) and Hyssop (Humulus lupulus L. ) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2019;16(3 (63) ):45-58. Available from: https://sid.ir/paper/143299/en

IEEE: Copy

z. Ghaleh Mosiyani, R. POURAHMAD, and P. RAJAEI, “Investigation of the Effect of Hop (Hyssoupus officinalis L. ) and Hyssop (Humulus lupulus L. ) Ethanolic Extracts on the Prevention of Staphylococcus aureus Growth in Doogh,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 16, no. 3 (63) , pp. 45–58, 2019, [Online]. Available: https://sid.ir/paper/143299/en

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