INVESTIGATION ON THE ANTIMICROBIAL EFFECTS OF PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT ON STAPHYLOCOCCUS AUREUS TO REDUCE NITRATE USED IN MEAT PRODUCTS

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

PEZESHKI PARNIAN

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ) Year:2015 | Volume:25 | Issue:3 Page(s): 479-490

Download Full-Text

Persian Verion

View:

803

Download:

Cites:

Information Journal Paper

Title

INVESTIGATION ON THE ANTIMICROBIAL EFFECTS OF PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT ON STAPHYLOCOCCUS AUREUS TO REDUCE NITRATE USED IN MEAT PRODUCTS

Author(s)

PEZESHKI PARNIAN | Issue Writer Certificate

Keywords

ANTIBACTERIAL EFFECTS

NITRATE

PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT

STAPHYLOCOCCUS AUREUS

Abstract

In this study , the antimicrobial effects of PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT on STAPHYLOCOCCUS AUREUS to reduce NITRATE used in meat products is investigated. For this purpose, methanol extract and essential oil of Portulaca Oleracea leaves were prepared and chemical composition were determined. Antimicrobial activity of them were investigated with different concentrations (500, 1000, 5000 and 10000 ppm) and 50ppm NITRATE solution on STAPHYLOCOCCUS AUREUS count in sausage at different time intervals: storage for 15, 30 and 45 day at -12oC.The results showed that 83% and 93.4% of main constituents of the extracts and essence were phenolic compounds and flavonoids, respectively, which exhibit significant bactericidal activity. The results also indicated that MIC of the extract was 10000 ppm and it did not show any bactericidal effect on S. aureus. While the MIC and MBC of essence were respectively 500 and 10000 ppm was considered. Also NITRATE concentration used did not show inhibitory effects on the growth of S. aureus. These data indicate that PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT can exhibit antimicrobial activity against STAPHYLOCOCCUS AUREUS; so it can be considered as an alternative natural preservative in food products.

Cites

No record.

References

No record.

Cite

APA: Copy

PEZESHKI, PARNIAN. (2015). INVESTIGATION ON THE ANTIMICROBIAL EFFECTS OF PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT ON STAPHYLOCOCCUS AUREUS TO REDUCE NITRATE USED IN MEAT PRODUCTS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), 25(3), 479-490. SID. https://sid.ir/paper/148541/en

Vancouver: Copy

PEZESHKI PARNIAN. INVESTIGATION ON THE ANTIMICROBIAL EFFECTS OF PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT ON STAPHYLOCOCCUS AUREUS TO REDUCE NITRATE USED IN MEAT PRODUCTS. JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ)[Internet]. 2015;25(3):479-490. Available from: https://sid.ir/paper/148541/en

IEEE: Copy

PARNIAN PEZESHKI, “INVESTIGATION ON THE ANTIMICROBIAL EFFECTS OF PORTULACA OLERACEA LEAVES ESSENCE AND EXTRACT ON STAPHYLOCOCCUS AUREUS TO REDUCE NITRATE USED IN MEAT PRODUCTS,” JOURNAL OF FOOD RESEARCH (UNIVERSITY OF TABRIZ), vol. 25, no. 3, pp. 479–490, 2015, [Online]. Available: https://sid.ir/paper/148541/en

Related Journal Papers