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Article
Publication date: 14 September 2010

Abdollah Ghasemi Pirbalouti, Arian Asadpoor, Behzad Hamedi and Ahmad Reza Golparvar

Plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries. Medicinal herbs contain physiologically active…

Abstract

Purpose

Plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries. Medicinal herbs contain physiologically active principles that over the years have been exploited in traditional medicine for the treatment of various ailments as they contain antimicrobial properties. This paper aims to determine the antibacterial activity of Iranian endemic plants.

Design/methodology/approach

Antibacterial activities of ethanol extract and essential oil of ten Iranian folklore herbs including Heracleum lasiopetalum Boiss., Hypericum scabrum L., Thymus daenensis Celak., Ziziphora teniur L., Echiophora platyloba L., Dracocephalum multicaule Benth., Kelussia odoratissima Mozff., Mentha longifolia Hudson., Achillea kellalensis Boiss. and Arnebia euchroma (Royle.) Johnston. were investigated against Yersinia enterocolitica PTCC 1151 by agar disc diffusion and serial dilution assays.

Findings

Most of the extracts and essential oils showed some antibacterial activity against the tested bacteria with the diameter of inhibition zone ranging between 9 and 16 mm. Of the plants studied, the most active extracts were those obtained from essential oil of H. lasiopetalum fruits and ethanol extract of A. euchroma roots. The MIC values for active extract and essential oil ranged between 0.039 and 0.156 mg/ml.

Practical implications

The results obtained appeared to confirm the antibacterial potential of the plants investigated.

Originality/value

The essential oil <0.039 mg/ml of H. lasiopetalum fruits could be used as natural antibacterial agent Y. enterocolitica in the food preservation and human health.

Details

Nutrition & Food Science, vol. 40 no. 5
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 3 November 2014

P.C. Okafor and E.A. Apebende

This paper aims to evaluate the inhibitive action of the corrosion of mild steel in sulphuric acid solutions by ethanol extracts of Thymus vulgaris (TYV), Xylopia

Abstract

Purpose

This paper aims to evaluate the inhibitive action of the corrosion of mild steel in sulphuric acid solutions by ethanol extracts of Thymus vulgaris (TYV), Xylopia aethiopica (XYA) and Zingiber officinale (ZGO) as eco-friendly and non-toxic mild-steel corrosion inhibitors in H2SO4 solutions.

Design/methodology/approach

Ethanol extracts of TYV leaves, XYA fruits and ZGO roots were used as inhibitors in various corrosion tests. Gravimetric and gasometric techniques were used to characterize the mechanism of inhibition.

Findings

Results indicate that the extracts inhibit the corrosion process efficiently. Inhibition efficiency was found to increase with an increase in extract concentration and decrease with an increase in temperature. Inhibition efficiencies followed the trend TYV > ZGO > XYA. Thermodynamic considerations revealed that the energy of activation increased in the presence of the plant extracts. Adsorption of the plant extracts on mild steel surface occurred spontaneously, and Ea and ΔGads values confirm a physical adsorption processes. Phytochemical studies showed the presence of saponoids, flavonoids and polyphenols whose attachment to adsorption sites on the metal surface is responsible for the inhibition process. Experimental data fit the Langmuir adsorption isotherm.

Practical implications

The plant extracts can be used in chemical cleaning and picking processes.

Originality/value

The research provides information on the possible use of the ethanol extracts from TYV leaves, XYA fruits and ZGO roots as sources of cheap, eco-friendly and non-toxic corrosion inhibitors.

Details

Pigment & Resin Technology, vol. 43 no. 6
Type: Research Article
ISSN: 0369-9420

Keywords

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Article
Publication date: 6 April 2020

Maryam Khashij, Arash Dalvand, Mohammad Mehralian, Ali Asghar Ebrahimi and Rasoul Khosravi

The purpose of this paper is to analyze zero valent iron nanoparticles (NZVIs) by a novel green method, taken from Thymus vulgaris (TV) plant extract, were synthesized and…

Abstract

Purpose

The purpose of this paper is to analyze zero valent iron nanoparticles (NZVIs) by a novel green method, taken from Thymus vulgaris (TV) plant extract, were synthesized and applied to degrade reactive black 5 (RB5) azo dye.

Design/methodology/approach

The optimum conditions for the highest removal of RB5 dye were determined. Characterization of NZVIs was done by scanning electron microscopy (SEM), transmission electron microscopy (TEM), Fourier-transform infrared spectroscopy (FTIR), transmission electron microscopy (TEM) and X-ray diffraction (XRD). The NZVIs were used for the removal of dye RB5, and the parameters affecting were discussed like pH, initial concentration, contact time and NZVIs dosage.

Findings

The characterization results of NZVIs by SEM, TEM, FTIR and XRD show that polyphenols, organic acids and proteins reduce not only the green synthesis of NZVIs but also the aggregation of nanoparticles. The maximum dye removal efficiency of 99.6 per cent occurred at pH 4, NZVIs dose of 600 mg/L, and contact time of 5 min. The adsorption of RB5 dye onto the NZVIs surface and scavenging of the azo bond (−N = N) by the strong reduction of NZVIs were the proposed mechanisms for dye removal. The application of NZVIs to treat wastewater containing reactive dye shows high degradation efficiency.

Research limitations/implications

The findings may greatly benefit the application of the NZVIs taken from Thymus vulgaris (TV) in the fields of dye adsorption.

Practical implications

The present study is novel because it incorporated the morphological and structural properties of the synthesized NZVIs using a native plant of Iran and studied the capability of green-synthesized NZVIs to remove RB5 as a water contaminant.

Social implications

The native plant presented here can be developed for reduced environmental pollution before discharge to accepted water.

Originality/value

The NZVIs is prepared via green-synthesized method, which is prepared with leaves of TV. There are two main innovations. One is that the novel NZVIs is prepared successfully by native plant via green-synthesized method. The other is that the optimized conditions were obtained for the removal of RB5 dye as a water contaminant. Furthermore, to the best of our knowledge, no study has ever investigated the removal of RB5 by NZVIs produced using a native plant in Iran.

Details

Pigment & Resin Technology, vol. 49 no. 3
Type: Research Article
ISSN: 0369-9420

Keywords

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Article
Publication date: 17 May 2013

Neuza Jorge and Patrícia Vieira Del Ré

The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.

Abstract

Purpose

The objective of this study was to evaluate the antioxidant effect of oregano and thyme extracts isolatedly and combinedly applied in soybean oil.

Design/methodology/approach

Soybean oil containing 3,000 mg/kg of oregano and thyme oleoresins and the mixture of both, as well as soybean oil containing TBHQ (50 mg/kg) and soybean oil free of antioxidants, were subjected to accelerated oven test (60°C/10 days). Samples were collected every two days and analyzed as to their peroxide and conjugated diene values.

Findings

The mixture of oleoresins and consequent increase of concentration were as effective as the antioxidant TBHQ.

Practical implications

These studies may prove to be beneficial to the exploitation of natural antioxidant sources for the preservation and/or extension of raw and processed food shelf life. Therefore, they could also be applied in the area of pharmaceuticals for the protection of human life.

Originality/value

This study offers information on the use of natural antioxidants as an alternative to the use of synthetic antioxidants, which might be considered toxic.

Details

Nutrition & Food Science, vol. 43 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 1 January 2014

Emrah Çakmakçi, Ozan Deveoglu, Ahmed Muhammed, Ali Fouad, Emine Torgan and Recep Karadag

– In this study, it was aimed to investigate the antibacterial properties of natural pigments prepared from Thymus serpyllum.

Abstract

Purpose

In this study, it was aimed to investigate the antibacterial properties of natural pigments prepared from Thymus serpyllum.

Design/methodology/approach

Al (III), Fe (II), Sn (II) and Cu (II) complexed natural pigments were obtained by using a precipitation method and the main constituents in the pigments were identified with HPLC-DAD. Also FTIR analysis was performed for further structural characterization. Moreover, the thermal stability and thermal degradation properties of the pigments were analyzed by thermogravimetric analyses (TGA). The antimicrobial activity of the thyme plant-extracted pigments was evaluated by measuring the minimal inhibitory concentration.

Findings

Apigenin and luteolin flavones were detected as the main components of the natural dyes. Thermal degradation behaviour of the pigments was determined by means of TGA. All pigments showed high char yields and it was attributed to the high complexation between the metal and the ligand species. The antimicrobial activity of the thyme plant-extracted pigments was measured and it was found that all pigments had high antimicrobial activity. Aluminum-thymus pigments showed the highest antimicrobial efficiency among other pigments used in this study.

Originality/value

The obtained pigments have high antimicrobial activities, and therefore, they can be used for the production of antimicrobial textiles. Furthermore, Thymus-based natural pigments might have potential applications in coating, paint, plastic industries, etc.

Details

Pigment & Resin Technology, vol. 43 no. 1
Type: Research Article
ISSN: 0369-9420

Keywords

Content available
Article
Publication date: 1 March 1998

Abstract

Details

Facilities, vol. 16 no. 3/4
Type: Research Article
ISSN: 0263-2772

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Article
Publication date: 13 February 2017

Tanuj K. Tanwar, Arvind Kumar and Nrip K. Pankaj

The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of…

Abstract

Purpose

The purpose of this paper was to explore the antioxidant and antimicrobial properties of locally available herbs, namely, Bacopa monnieri in enhancing the shelf life of chicken nuggets.

Design/methodology/approach

Meat products are highly vulnerable to spoilage due to their excessive fats and protein content. Therefore, chicken nuggets incorporated with 1, 2 and 3 per cent Bacopa monnieri extracts and control chicken nuggets, were studied to explore the potency of this locally available herb on oxidative stability and storage quality of chicken nuggets on the 0,7th,14th and the 21st day at the refrigerated storage (4 ± 1°C).

Findings

Extracts of Bacopa monnieri were prepared and optimally incorporated in the chicken nuggets. Chicken nuggets prepared with 2 per cent of Bacopa monnieri were adjudged as the best among all based on sensory attributes. Extracts of Bacopa monnieri-incorporated nuggets were safe for consumption until 21 days of refrigerated storage (4 ± 1°C), based upon the power of hydrogen (pH), free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), microbiological profile and sensory evaluation of the chicken nuggets.

Practical implications

Two per cent of Bacopa monnieri extracts’ incorporation in the chicken nuggets successfully improved the oxidative stability and storage quality of chicken nuggets and, therefore, can be commercially exploited.

Social implications

The Bacopa monnieri herb is commonly available in the Jammu region of Jammu and Kashmir state in the Indian Republic; hence, it can be used in its extract form in meat products, to make the products function with enhanced shelf life.

Originality/value

The addition of 2 per cent extracts of Bacopa monnieri in the chicken nuggets successfully improved the oxidative stability and its storage quality during the refrigerated (4 ± 1°C) storage. Therefore, it can be commercially exploited to improve the storage quality for longer duration of the meat food without adversely affecting the sensory quality of the products.

Details

Nutrition & Food Science, vol. 47 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

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Article
Publication date: 1 March 1980

Earlier in the year, during the national steel industry strike, the House of Lords overturned a judgment of Lord Denning, MR, that sections of the industry unaffected by…

Abstract

Earlier in the year, during the national steel industry strike, the House of Lords overturned a judgment of Lord Denning, MR, that sections of the industry unaffected by the trade dispute could be regarded as outside the Act and its amendments and that unions could be restrained in their application of immune activities to those firms. The decision apart, their Lordships in delivering judgment reaffirmed that only Parliament had power to make the Law; it was not the function of Judges to do this, their's to interpret and apply the Law. In strict legal terms and applying to statutes and statutory instruments, this is true; but in the widest sense, judges have been making law for centuries. Otherwise, from whence cometh the Common Law, one of the wonders of the world, if not from the mouths of H.M. Judges. Much of it is now enshrined in statute form, especially Criminal Law, but initially it was all judge‐made. In most systems of human control and function, complete separation is rarely possible and when attempted the results have not been conspicuously successful.

Details

British Food Journal, vol. 82 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 March 1974

Millions of the British people have for some years now been struggling valiantly to live with hard times, watching them day by day grow worse but always hopefully that the…

Abstract

Millions of the British people have for some years now been struggling valiantly to live with hard times, watching them day by day grow worse but always hopefully that the cloud had a silver lining; that one day, reason and a sense of direction would prevail. Tyranny in many forms is a feature of history; the greatest epics have been risings of ordinary people to overthrow it. The modern form of tyranny is that of Money; the cruel and sinister ways in which it can be obtained and employed and the ineffectiveness of any measures taken to control the evils which result. Money savings over the years and the proverbial bank book, once the sure safeguard of ordinary people, are whittled away in value, never to recover. Causes always seemed to be contained within the country's own economy and industrial practices, and to this extent should have been possible of control. The complex and elaborate systems constructed by the last Government were at least intended for the purpose, but each attempt to curb excessive demands for more money, more and more for doing less and less— the nucleus of inflation—produced extreme reactions, termed collectively “industrial strife”. Every demand met without compensatory returns in increased work, inevitably led to rises in prices, felt most keenly in the field of food and consumer goods. What else would be expected from such a situation?

Details

British Food Journal, vol. 76 no. 3
Type: Research Article
ISSN: 0007-070X

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Article
Publication date: 1 July 1938

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are…

Abstract

The following definitions and standards for food products have been adopted as a guide for the officials of this Department in enforcing the Food and Drugs Act. These are standards of identity and are not to be confused with standards of quality or grade; they are so framed as to exclude substances not mentioned in the definition and in each instance imply that the product is clean and sound. These definitions and standards include those published in S. R. A., F. D. 2, revision 4, and those adopted October 28, 1936.

Details

British Food Journal, vol. 40 no. 7
Type: Research Article
ISSN: 0007-070X

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