ABSTRACT
Background: Rosemary [Rosmarinus officinalis] is a plant belonging to the mint family that it's antimicrobial, anti-oxidant and anti-mutagenic features caused it to be extensively used in the medical, pharmaceutical and food industries
Objective: In this study, the identification and determination constituents of the essential oil of rosemary and minimum inhibitory concentration of the rosemary essential oil and determine the efficacy of the microencapsulated in chitosan coating was investigated. Methods: To extract the essential oil, water distillation method using clevenger was applied. After forming the oil, compounds were segregated using gas chromatography-mass spectrometry [GC-MS]
The compounds were identified by Kovats index and retention time. In addition to do the encapsulation in chitosane coating emulsification method was applied. To determine the minimum inhibitory concentration of rosemary essential oil, agar dilution method has been applied
Results: The results show that most compounds in rosemary essential oil obtained from the leaves and stem cultivated in the Shiraz and harvested in the month Khordad include: a-Pinene 12.3%, 1,8-CineoIe 12.02% and Camphene 9.2%. Moreover the efficiency of oil extraction and encapsulation were 1.4 % and 39.33% respectively and also the minimum inhibitory concentration of rosemary oil against Slaphylococcus ciureus and Escherichia coli were 8.5 and 3.5 mg/mL
Conclusion: Rosemary has antibacterial and antioxidant features due to existence of some compounds such as a-Pinene and linalool. On the other hand, the efficiency of oil extraction has raised because of the great amount of biologically active compounds and volatile oils
ABSTRACT
Phenylketonuria is a hereditary disease caused by a lack or deficiency of the enzyme phenylalanine hydroxylase, its most severe clinical manifestation being irreversible mental retardation. Presently, the only therapy available is the dietary restriction of phenylalanine. The objective of this study was to produce laboratory-scale low-phenylalanine milk to be used as a dietary supplement by phenylketonurics. Low-phenylalanine milk can be used to make a variety of palatable, lowphenylalanine foods and beverages. Three milk hydrolysates were prepared enzymatically [1g of enzyme/100 g of substrate], using a protease from Aspergillus oryzae and papain, separately and in combination [0.5 g of either enzyme/100 g of substrate], followed by adding different amounts of activated carbon [0.3, 0.9, and 1.5 g] to them to remove phenylalanine. The combination of Aspergillus oryzae protease and papain, along with the use of 0.9 g activated carbon in the post-hydrolysis process, resulted in the lowest final phenylalanine content. The best condition for removing phenylalanine from milk was use of a combination of Aspergillus oryzae enzyme[0.5g of enzyme/100g of substrate] and papain [0.5 g of enzyme/100 g of substrate] with 0.9 g activated carbon in the post-hydrolysis process, resulting in removal of 99% of the phenylalanine