NANO EMULSION FORMULATION FROM ESSENTIAL OIL OF SALVIA HYPOLEUCA AND INVESTIGATION OF ITS ANTI MICROBIAL AND PHYSICOCHEMICAL PROPERTIES

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.

GHARENAGHADEH S.; SAMADLOUIE H.R.; SOWTI MAHMOOD; GHARENAGHADEH SAMAN

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

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2017 | Volume:14 | Issue:70 Page(s): 337-348

Download Full-Text

Persian Verion

View:

1,624

Download:

Cites:

Information Journal Paper

Title

NANO EMULSION FORMULATION FROM ESSENTIAL OIL OF SALVIA HYPOLEUCA AND INVESTIGATION OF ITS ANTI MICROBIAL AND PHYSICOCHEMICAL PROPERTIES

Author(s)

GHARENAGHADEH S. | SAMADLOUIE H.R. | SOWTI MAHMOOD | GHARENAGHADEH S.MAN | Issue Writer Certificate

Keywords

SALVIA ESSENTIAL OILQ1

NANOEMULSIONQ1

ULTRASOUNDQ1

ANTIMICROBIALQ2

GC-MSQ1

Abstract

Second metabolites isolated from salvia spices mostly are terpenoids and flavonoids which are bioactive compounds with high healthy effects. Extractions of these materials by solvent causes chemically unstable and lower healthy effects. Encapsulation of essential oils in a lipid carrier such as nano-emulsion is scientific way to reduce this problem. The aim of this research is encapsulation of essential oil of salvia hypoleucain nano emulsion and investigation of ANTIMICROBIAL and physicochemical activities of this essential oil. Nano emulsions containing salvia hypoleuca essential oil with tween 80 and span 80 as surfactants with different HLB were produced by using high intensity ULTRASOUND. Determination of size, distribution of particle size and physical stability of nano emulsion over time was investigated by using dynamic light scattering (DLS). Also evaluation the ANTIMICROBIAL properties against gram-positive bacteria (bacillus cereus and enterococcus faecalis) and gram-negative bacteria (moraxella catarrhalis and klebsiella pneumonia) microdilution method was used. The results showed that the size and distribution of particle size were in the range of 89-141 and 0.36-0.41 and nano emulsions were stable during 60 days. Anti microbial activities of nano emulsion against all bacteria were better than free essential oils.

Cites

Antibacterial effects of Thymus vulgaris, Mentha pulegium, Crocus sativus and Salvia officinalis on pathogenic bacteria: A brief review study based on grampositive and gram-negative bacteria

References

No record.

Cite

APA: Copy

GHARENAGHADEH, S., SAMADLOUIE, H.R., SOWTI, MAHMOOD, & GHARENAGHADEH, SAMAN. (2017). NANO EMULSION FORMULATION FROM ESSENTIAL OIL OF SALVIA HYPOLEUCA AND INVESTIGATION OF ITS ANTI MICROBIAL AND PHYSICOCHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 14(70), 337-348. SID. https://sid.ir/paper/71567/en

Vancouver: Copy

GHARENAGHADEH S., SAMADLOUIE H.R., SOWTI MAHMOOD, GHARENAGHADEH SAMAN. NANO EMULSION FORMULATION FROM ESSENTIAL OIL OF SALVIA HYPOLEUCA AND INVESTIGATION OF ITS ANTI MICROBIAL AND PHYSICOCHEMICAL PROPERTIES. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2017;14(70):337-348. Available from: https://sid.ir/paper/71567/en

IEEE: Copy

S. GHARENAGHADEH, H.R. SAMADLOUIE, MAHMOOD SOWTI, and SAMAN GHARENAGHADEH, “NANO EMULSION FORMULATION FROM ESSENTIAL OIL OF SALVIA HYPOLEUCA AND INVESTIGATION OF ITS ANTI MICROBIAL AND PHYSICOCHEMICAL PROPERTIES,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 14, no. 70, pp. 337–348, 2017, [Online]. Available: https://sid.ir/paper/71567/en

Related Journal Papers