Consulta: subjectFacets:"Spices"
Registros recuperados: 6
Data/hora: 11/06/2024 00:34:44

Inhibición de los contaminantes del tempeh de soya
Provedor de dados: Ocean Docs: e-repository of  publications
Autores: Mejías, E.; Delgado, R.; Silveira, I.; Lafargue, D.; Cárdenas, E.
Se evaluó el efecto de diferentes especias o condimentos sobre la calidad microbiológica del tempeh y la posible acción inhibidora de sus contaminantes. El tempeh se obtuvo a partir de frijol de soya el cual se sometió a los procesos de cocción, escurrimiento y fermentación. A continuación se procedió a incorporar los condimentos ensayados en dos proporciones por separado a la soya fresca antes de su inoculación con la cepa R. oligosporus, se mezclaron bien y se sometieron al proceso de fermentación, el cual tuvo lugar en bandejas de poliestireno, incubadas a 30 ± 2 ºC por un período de 18 a 20 h hasta obtener un producto con las características típicas del tempeh. De éste se tomaron muestras para determinar contenido de humedad, conteo total de viables y...
Tipo: Journal Contribution
Palavras-chave: Biological contamination; Chemical activity; Tempeh; Bacterial contamination; Enterobacteriaceae; Inhibition; Garlic; Anions; Spices.
Ano: 2008
URL: http://hdl.handle.net/1834/5010

Selected spices and their combination modulate hypercholesterolemia-induced oxidative stress in experimental rats
Provedor de dados: Biological Research
Autores: Otunola,Gloria A; Oloyede,Oyelola B; Oladiji,Adenike T; Afolayan,Anthony J.
BACKGROUND: Effect of aqueous extracts of Allium sativum (garlic), Zingiber officinale (ginger), Capsicum fructensces (cayenne pepper) and their mixture on oxidative stress in rats fed high Cholesterol/high fat diet was investigated. Rats were randomly distributed into six groups (n&amp;#8201;=&amp;#8201;6) and given different dietary/spice treatments. Group 1 standard rat chow (control), group 2, hypercholesterolemic diet plus water, and groups 3, 4, 5, 6, hypercholesterolemic diet with 0.5 ml 200 mg&amp;#8201;·&amp;#8201;kg-1 aqueous extracts of garlic, ginger, cayenne pepper or their mixture respectively daily for 4 weeks. RESULTS: Pronounced oxidative stress in the hypercholesterolemic rats evidenced by significant (p&amp;#8201;&lt;&amp;#8201;0.05)...
Tipo: Journal article
Palavras-chave: Lipid peroxidation; Oxidative stress; Spices; Hypercholesterolemia; ROS.
Ano: 2014
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0716-97602014000100005

Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Mariutti,Lilian Regina Barros; Barreto,Gisela Pizarro de Mattos; Bragagnolo,Neura; Mercadante,Adriana Zerlotti.
Ethanolic extracts from 23 different dried herbs and spices commercialized in Brazil were investigated for their free radical scavenging properties using the stable free radicals 2,2'-diphenyl-β-picrylhydrazyl (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS•+), and Trolox as reference (TEAC) for both radicals. The kinetic curves for both radicals showed to follow the first order kinetics model and the decay rate constant (k obs) was calculated. For all the samples, the two methods showed a good linear TEAC correlation, indicating that the average reactivity of the compounds present in the ethanolic extracts was similar. Sage and rosemary extracts showed the highest free radical scavenging capacities, while onion showed negligible...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antioxidant activity; Free radical scavenging activity; DPPH; ABTS; Herbs; Spices; Colorifico.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000600018

Antimicrobial effectiveness of spices: an approach for use in food conservation systems
Provedor de dados: Brazilian Archives of Biology and Technology
Autores: Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Trajano,Vinícius Nogueira; Barbosa Filho,José Maria.
There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spices; Essential oil; Extracts; Chemical compounds; Antibacterial activity; Antifungal activity.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007

Antimicrobial activities of six essential oils commonly used as condiments in Brazil against Clostridium perfringens
Provedor de dados: Brazilian Journal of Microbiology
Autores: Radaelli,Marcela; Silva,Bárbara Parraga da; Weidlich,Luciana; Hoehne,Lucélia; Flach,Adriana; Costa,Luiz Antonio Mendonça Alves da; Ethur,Eduardo Miranda.
Abstract Despite recent advances in food production technology, food-borne diseases (FBD) remain a challenging public health concern. In several countries, including Brazil, Clostridium perfringens is among the five main causative agents of food-borne diseases. The present study determines antimicrobial activities of essential oils of six condiments commonly used in Brazil, viz., Ocimum basilicum L. (basil), Rosmarinus officinalis L. (rosemary), Origanum majorana L. (marjoram), Mentha × piperita L. var. Piperita (peppermint), Thymus vulgaris L. (thyme) and Pimpinella anisum L. (anise) against C. perfringens strain A. Chemical compositions of the oils were determined by GC–MS (gas chromatography–mass spectrometry). The identities of the isolated compounds...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Food-borne disease; Antimicrobial activity; Clostridium perfringens; Spices; Essential oils.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822016000200424

Effect of powdered spice treatments on mycelial growth, sporulation and production of aflatoxins by toxigenic fungi
Provedor de dados: Ciência e Agrotecnologia
Autores: Chalfoun,Sára Maria; Pereira,Marcelo Cláudio; Resende,Mario Lúcio V.; Angélico,Caroline Lima; Silva,Rozane Aparecida da.
The effect of ten powdered spice plants was evaluated at the concentration of 1, 2, 3 and 4% to observe the mycelial growth and sporulation of Aspergillus niger and Eurotium repens. The spices were added to the culture media PDA and CYA20S. Clove completely inhibited the mycelial growth of the tested fungi. The other spices: cinnamon, garlic, thyme, mint, anis, oregano and onion were, in a decreasing order, promising antifungals. Bay leaf and basil did not show a pronounced fungistatic effect. The antitoxigenic potential of the spices was tested against one aflatoxin-producing strain of AspergiIIus flavus. The spices were tested at the same concentrations previously mentioned and were added to the culture medium YES, appropriate for the production of those...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Spices; Aflatoxins; Control; Fungi.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542004000400018