Effect of aqueous extract, hydrosol, and essential oil forms of some endemicOriganumL. (Lamiaceae) taxa on polyphenol oxidase activity in fresh-cut mushroom samples
Küçük Resim Yok
Tarih
2020
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Wiley-Hindawi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
OriganumL. is one of the high-value medicinal and aromatic plants generally used for various purposes in the field of food and health. This study evaluated the effect of aqueous extract, hydrosol and essential oil forms of sevenOriganumtaxa including three endemic species in fresh-cut mushroom samples in order to prevent polyphenol oxidase (PPO) activity. Food samples were treated with these natural preservatives (aqueous extract, hydrosol, and essantial oil) and stored at 4 degrees C temperature for a maximum of 5 days. It was found that the extract form ofOriganum vulgareL. subsp.hirtum(Link) Ietsw. provided maximum PPO inhibition with 64.50% of reduction on 3rd day. Similarly, 3-fold reduction in hydrosol application was observed withOriganum bilgeriP. H. Davis which is the endemic plant. These results were conducted with the extract forms containing water are more effective than essential oil form to inhibit PPO activity. Practical applications In this study, we have investigated alternative usage of someOriganumplants as natural anti-browning food additives in mushroom samples. The samples separately treated with aqueous extract, hydrosol, and essential oil forms of differentOriganumplants were stored until 5 days. PPO activities of samples on 1st, 3rd, and 5th days were used to determinate the shelf life of mushrooms associating with their browness.
Açıklama
Anahtar Kelimeler
[Keyword Not Available]
Kaynak
Journal Of Food Processing And Preservation
WoS Q Değeri
Q3
Scopus Q Değeri
Q2
Cilt
44
Sayı
10
