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Essential oil content as a determinant of sensory features of peppermint tea Mentha piperita

100%

Newerli-Guz J.

Zeszyty Naukowe Akademii Morskiej w Gdyni

2013

tom nr 79

48--53

Mint (Mentha pipperita) has been used as medicine and food product for many years. This work report the essential oil content in 8 different samples of mint from Tricity market, and its influence on sensory features of those products. The results showed that the peppermint oil content and the sensory features as: aroma of raw material, aroma and flavour of infusion in the investigated samples varied. The higher content of mint oil determines the higher sensory evaluation of dried raw material and infusion. Also, a statistically significant effect (p = 0,005) of producer for all tested parameters and positive and significant correlation between essential oil content and sensory features were found.

Bacillus subtilis BS-2 and peppermint oil as biocontrol agents against Botrytis cinerea

63%

Grata K. , Rombel-Bryzek A. , Ziembik Z.

Ecological Chemistry and Engineering. S

2019

tom Vol. 26, nr 3

597--607

The purpose of this study was to assess the activity of Bacillus subtilis BS-2 and peppermint oil against Botrytis cinerea. In this study parameters such as the age and the density of the bacterial culture and the incubation temperature were taken into consideration. Furthermore, the cellulolytic activity of the bacterium was determined. The effect of peppermint oil was evaluated at a concentration range of 0.5-4.0 %. The research was conducted with a dual culture plate method. The influence of B. subtilis BS-2 and peppermint oil on the growth of B. cinerea was evaluated based on the growth rate index. It was noted that the bacterial culture occurred at an initial density of OD 560 = 1.0, cultivated at 30 °C for 48 hours demonstrated the strongest antagonistic effect (57.07 % inhibition). Furthermore, it was observed that the highest cellulolytic activity occurred on the bacteria incubated for 48 hours at 37 °C. The effect of mint oil, at the lowest concentration of 0.5-1.0 %, was much weaker on bacterial activity (1.1-12.1 % inhibition). The highest concentration (4.0 %) of mint oil caused the maximum inhibition (31.9 %) of the mycelial growth. B. subtilis BS-2 may be environmental-friendly alternatives for protecting plants against B. cinerea.

Effect of storage temperature and postharvest tuber treatment with chemical and biorational inhibitors on suppression of sprouts during potato storage

63%

Murigi W. W. , Nyankanga R. O. , Shibairo S. I.

Journal of Horticultural Research

2021

tom 29

nr 1

Wpływ temperatury na szybkość przenikania wybranych olejków eterycznych do komórek drożdży piekarskich

44%

Wojtys A. , Jankowski T.

Żywność Nauka Technologia Jakość

2004

tom 11

nr 3

77-86

Zbadano wpływ temperatury na zjawisko przenikania olejków eterycznych, pomarańczowego i miętowego, do komórek drożdży piekarskich. Olejki mieszano z zawiesiną wodną świeżych drożdży i wytrząsano w temp. 25, 40, 50 i 70°C w różnym czasie. Po odwirowaniu i przemyciu osadu komórkowego wodą destylowaną preparat suszono metodą liofilizacji. Ilość zakapsułkowanego olejku oznaczano za pomocą chromatografii gazowej po uwodnieniu drożdży i ekstrakcji olejku etanolem. Hydrofobowe olejki eteryczne przenikały do komórek na zasadzie biernej dyfuzji w błonie komórkowej i pozostawały w komórkach po ich wysuszeniu. Szybkość dyfuzji olejków do komórek wzrastała ze wzrostem temperatury i była większa w przypadku olejku miętowego. Maksymalna zawartość olejku pomarańczowego w suchych komórkach drożdży wynosiła 24% s.s. natomiast olejku miętowego 43% s.s. i nie zależała od temperatury procesu kapsułkowania.

The influence of temperature on the permeation of orange peel and peppermint essential oils into baker's yeast cells was investigated. The oils were mixed by agitation with an aqueous suspension of yeast cells at four temperatures (25°, 40°, 50°, and 70°C). After centrifuging, the yeast cells were washed with distilled water and freeze dried. The oil content in the cells was analysed by the gas chromatography after the water/ethanol extraction procedure. The oils, owing to their hydrophobic nature, passively diffused across the cell membrane and remained in the cells after having been freeze-dried. The rate of their diffusion into yeast cells increased along with the growing process temperature; it was significantly higher for the peppermint than for the orange peel oil. The maximum oil content in the freeze-dried cells was: as for the orange peel: 24% of total solids, and as for the peppermint oil: 43% of total solids; it did not depend on the process temperature.

Kminek i mięta ograniczają kiełkowanie bulw w przechowalni

44%

Czerko Z.

Ziemniak Polski

2014

tom 24

nr 1

Skutecznosc dzialania naturalnych olejkow eterycznych w zwalczaniu przedziorka chmielowca [Tetranychus urticae Koch] wystepujacego na fasoli karlowej

32%

Gorski R. , Piatek H.

Progress in Plant Protection

2008

tom 48

nr 4

1347-1350