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• Essential oil extraction from herbs and their use in the food industry

  59-74

  Csaba András

  Bernadett Salamon

  Éva György

  Emőke Mihok

  Alexandru Szép

  Views:

  383

  Essential oil extraction of wild caraway and thyme was performed using a classical (HD) and microwave hydro-distillation (MWHD) and a laboratory supercritical fluid extraction (SFE) with a carbon dioxide as solvent. Our experiments demonstrated that the extraction yield of the essential oil performed in same conditions was influenced by the location of growth area; the maximum extraction yield of 10 ml 100 g-1 caraway was obtained from dried seeds collected from Csíkmadaras. This quantity far exceeded the yield of the Újtusnád samples. In the case of wild caraway (Carum carvi L.), the extraction method influenced thecomposition of the essential oil (carvone/limonene ratio), the highest limonene content being achieved by classical hydro-distillation. In the case of thyme, this effect was not detected, the thymol/carvacrol ratio was independent from the given extraction method. The obtained thyme essential oil possesses high antimicrobial activity demonstrated by agar diffusion test. The thyme extract provides a good protection against microorganisms collected on the surface of fresh vegetables following bacterial stains: Citrobacter portucalensis, Pseudomonas hunanensis, Pseudomonas baetica, Pseudomonas parafulva, Bacillus mojavensis and Enterobacter cloacae. Protective effect was also detected on the vegetable surface of by chitosan-based edible film coating during a 6-day-long storage period at a temperature of 4 °C. The caraway essential oil used as soft cheese seasoning with a direct, dilution-free method, proved to be unsuitable because the uneven distribution and confer a strong, unpleasant taste to the product in comparison with the ground wild caraway seed-dressed cheese.

• Change of antioxidant compounds of spices during drying

  77-81

  Andrea Kántor

  Loránd Alexa

  Emőke Papp-Topa

  Béla Kovács

  Nikolett Czipa

  Views:

  169

  Spices and herbs have been used by humanity for thousands of years, so they are very important plants.

  In this study, the change of dry matter content and antioxidant compounds of eight spices (basil, thyme, rosemary, mint, parsley, lemongrass, chives, coriander) have been examined the raw plants and in plants preserved by three different drying methods (an oven in 50–60°C; drying at room temperature; lyophilisation between -40 and -50°C, under pressure), because we wanted to see the change of the parameters.

  The water content of raw plants was very high, i.e. the dry matter content was very low. By the application of the three drying methods nearly 100% of the water has left the plants, with the exception of the lyophilized basil and rosemary.

  Based on the results related to the original material, lyophilized has proved to be the best treatment for the preservation of antioxidant compounds, however air drying also showed high results for some spices.

   

• The effect of herbs on the microbiological stability and nutritional quality of pariser

  101-104

  Miklós Posgay

  Erika Lakatos

  Viktória Kapcsándi

  Views:

  101

  The purpose of this study was to evaluate the functional properties of dried herbs (Thymus vulgaris L., Origanum vulgare L., Salvia officinalis L.) to improve the quality characteristics and microbiological stability of Hungarian meat product, pariser. The addition of herbs did not affect the microbial properties of the product. According to the Decree No. 4 of 1998 of the Ministry of Health, pariser can be considered safe. The nutritional quality of the different forms of pariser was also acceptable. However, the addition of oregano, sage and thyme changed the flavor characteristics of the parisers and the higher meat content would increase the final price of the product.

   

• The toxic effects of aflatoxin microorganisms in plants used as spices

  59-62

  Camelia Bara

  Views:

  99

  As an extension of the analysis of black, white and capsicum peppers for aflatoxins , we have examined an additional 11 types of spices and
  4 herbs for these mycotoxins. The investigations consisted of assessment of the applicability of available methods of analysis and modifications of
  these, where necessary together, with a limited survey of each spice and herb for aflatoxins. The analysis of 13 types of ground spices reported
  the presence of low concentrations of aflatoxins in some samples of black pepper, celery seed, and nutmeg. We decided to include in our study 5
  of the spices examined by these workers (cinnamon, celery seed, coriander, nutmeg, and turmeric) for a comparison purpose. In addition we
  examined ginger, mace, cumin seed, dill seed, garlic powder, onion powder, and the herbs marjoram, rosemary, thyme, and sage.