STUDY EFFECT OF ULVA LACTUCA ON SOME CONTAMINATION FUNGIS OF FOODS

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MEHRABIAN S.

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

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Paper Information

Journal: Year:2001 | Volume:14 | Issue:3 (52 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 43-47

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Title

STUDY EFFECT OF ULVA LACTUCA ON SOME CONTAMINATION FUNGIS OF FOODS

Author(s)

MEHRABIAN S. | Issue Writer Certificate

Keywords

FUNGIQ3

VIVA LACTUCAQ4

Abstract

FUNGI can be naturally found in water and soil. These microorganisms are one of the most important contaminates of animal or herbal food. Generally we use chemical preservatives. But because of the mutagenic character of most of those substances, and becoming resistance of FUNGI. using of preservatives have limited. Algea have biological activities and also contain antimicrobial factors to prevent the fungal growth. This issue is based on using of algal products as preservative in food. we collected ulva lactuca from Chahbahar . After microscopic and macroscopic studies and determination of the genus It was dried and collected as powder. Different solvents such as water, ethanol, methanol and aceton were used for extracting of effective substances. FUNGI which were tested are fallows: Aspergilus niger, Aspergilus fumigates, Aspergilus flavus, Alternaria alternata, Risoctonia solani, Macrofomina phasolinna, Fusarium solani, Fusarium expansum and Penicillium dagerdi. Antifungal effect of various extracts of algea was determined by pour plate and well assays methods. In another research different extracts of Ulvalactuca were used as preservative in a way that we mixed herbal food, Indeed by using spectrophotometry, TLC,GLC and HPLC methods, the effective substances were evaluated. Results showed that algal extracts had inhibitory effects on fungus. Antifungal activity is ethanol, methanol, aceton and water respectively. Tested nutritioncantained algal extract didn't contaminate with fungus. Results of TLC method gave Rf of certain material by using dragendroph indicator recognized bonds of alkaloids. In spectrophotometry complex and varius compound were distinguished. Results of GLC were recorded as chromatogram. Acetonic extract had very high activity. Based an spectrophotometery and arranging HPLC on 245 mn. Obtained results showed certain compounds acetonic and alcoholic extracts. overall we conclude that alcoholic extract had more and aquatic extract had less activity. Gc/Ms, Gc/IR should be used for distinguishing these substance to seperate and recognize certain compounds.

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APA: Copy

MEHRABIAN, S.. (2001). STUDY EFFECT OF ULVA LACTUCA ON SOME CONTAMINATION FUNGIS OF FOODS. PAJOUHESH-VA-SAZANDEGI, 14(3 (52 IN ANIMAL AND FISHERIES SCIENCES)), 43-47. SID. https://sid.ir/paper/19829/en

Vancouver: Copy

MEHRABIAN S.. STUDY EFFECT OF ULVA LACTUCA ON SOME CONTAMINATION FUNGIS OF FOODS. PAJOUHESH-VA-SAZANDEGI[Internet]. 2001;14(3 (52 IN ANIMAL AND FISHERIES SCIENCES)):43-47. Available from: https://sid.ir/paper/19829/en

IEEE: Copy

S. MEHRABIAN, “STUDY EFFECT OF ULVA LACTUCA ON SOME CONTAMINATION FUNGIS OF FOODS,” PAJOUHESH-VA-SAZANDEGI, vol. 14, no. 3 (52 IN ANIMAL AND FISHERIES SCIENCES), pp. 43–47, 2001, [Online]. Available: https://sid.ir/paper/19829/en

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