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  1. University of Yangon
  2. Department of Botany

Production of Semivolatile Components for Food Preservation from Different Myanmar Aromatic Plant Species

http://hdl.handle.net/20.500.12678/0000002366
http://hdl.handle.net/20.500.12678/0000002366
39bacba3-6d73-4318-adce-f84f3eae1c5a
274f0bf6-ab43-4412-b631-05d2883397f4
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Production Production of Semivolatile components for food preservation from different Myanmar Aromatic plant species.pdf (2192 Kb)
Publication type
Journal article
Upload type
Publication
Title
Title Production of Semivolatile Components for Food Preservation from Different Myanmar Aromatic Plant Species
Language en
Publication date 2016
Authors
Myint Myint San
Tint Lwin
Khin Ohn Myint
Khin Thant Sin
Description
Plant semivoletile oils and their components are known to exhibit antimicrobial activities, and many applications for controlling the growth of food borne pathogens. Extraction of semivolatile oils of Apium graveolens L. (Tayok-nannan), Coriandrum sativum L. (Nannan), Anethum graveolens L. (Sa meke), Ocimum basilicum L. (Pin sein), Mentha longifolia (L.) Hudson (Bu di nan) were done; antimicrobial activity of these semivolatile oils were evaluated in culture medium; and taste panel evaluation were also carried out with chicken roast.. The detailed analysis of five Myanmar aromatic plants semivolatile oil was done by Gas Chromatography Mass Spectrometry technique. The antimicrobial results showed that all semreoletile oils could inhibit the growth of Bacillus pumilus, Bacillus subtilis. Escherichia coli, Staphylococcus aureus and Candida albicans. Mentha langifolia L. (Hudson) oil Ocimum basilicum L. oil showed the strongest inhibition on Staphylococcus aureus. In the result of taste panel evaluation, Ocimum basilicum L. was the most suitable to use as preservative for chicken roast.
Keywords
semivolatile oils
Identifier https://uyr.uy.edu.mm/handle/123456789/642
Journal articles
1 & 2
Journal of the Asia Research Centre
5
Conference papaers
Books/reports/chapters
Thesis/dissertations
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