- All Journals
- Al-Qadisiyah University
- Basrah University
- Kirkuk University
- Mosul University
- The Iraqi Borad for Medical Specialization
- University of Anbar
- University of Technology
- Al Mustafa University
- Al-Zahraa University for Women
- Alnoor University
- Kunooz University
- Misan University
- Ninevah University
- Tikrit University
- University of Al-Hamdaniya
- University of Kerbala
Production of Functional Drinks From Some Medicinal Herbs and Studying their Microbial Tests and Diagnosis The Chemical Components in them by GC-MS Technique | ||
| Journal of Tikrit University For Agriculture Sciences | ||
| Article 1, Volume 15, Issue 3, 2015, Pages 170-183 | ||
| Authors | ||
| Bayan Y. Al-Abdullah; Waleed F. Jazaa | ||
| Abstract | ||
| This study included production of functional drinks from water extracts of some medicinal herbs, comprised ginger, cinnamon, fenugreek and roselle, then microbial tests was conducted upon them. These tests were studied when benzoate was added after manufacturing and after two periods of storage (four month and six month) on three temperatures: 4-7C◦ (refrigerator), 25-30C◦ (room) and 40C◦ (incubator). microbial content for drinks samples also were studied without benzoate after manufacturing directly and after six month at three conditions of storage mentioned above. microbial content involved: total plate count, coliform count, yeasts and molds, there was no colony formation for all microbes after drinks preparation in samples containing and non-containing benzoate while formation of microbial colonies was occurred for all microbes except the coliform bacteria during the three conditions of storage. Results also included the influence of the produced drinks on inhibition of bacteria: (Pseudomonas aeruginosa, Staphylococcus aureus and Escherichia coli) by using well diffusion method. the highest diameter rate of inhibition halos was for the cinnamon drink against Ps.aeroginosa bacteria amounted to 11.0 mm, E. coli showed higher sensitivity toward roselle drink, its inhibition halo diameter amounted to 11.1mm, while fenugreek drink didn't show any inhibition activity, or it wasn't clear against of the tested bacteria. Diagnosis of chemical compounds in the produced drinks by GC-MS technique revealed that they consist important compounds such as: volatile oils, terpenes , alkaloids, phenols, organic acid and others. | ||
| Keywords | ||
| Medicinal Herbs; Functional Drinks; microbial tests; inhibition | ||
|
Statistics Article View: 52 PDF Download: 9 |
||