EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM)
The plasma energy is a collection of free particles with positive and negative charges and has demonstrated to be a good prospect for food preservation. The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts...
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| Veröffentlicht in: | Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2013-04, Vol.2 (5), p.2318-2322 |
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| creator | R, Solís-Pacheco J E, Villanueva-Tiburcio J R, Peña-Eguiluz O, González-Reynoso E, Cabrera-Díaz V, González-Álvarez R, Aguilar-Uscanga B |
| description | The plasma energy is a collection of free particles with positive and negative charges and has demonstrated to be a good prospect for food preservation. The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts in chamomile and cinnamon powder samples treated at 650, 750 and 850 volts for 0, 1, 3 ,5 7 and10 min. Total counts of yeasts and molds in chamomile and cinamon powder samples were determined before and after each treatment with plasma energy. The enumeration was conducted on potatoe dextrose agar suplemented with 0.6% Bengal rose and 2% ampicillin. The antioxidant activity and total polyphenol content were also analyzed. The results showed that plasma exposure on chamomile and cinnamon powder at 850V for 10 minutes significantly reduced (p |
| format | Article |
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The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts in chamomile and cinnamon powder samples treated at 650, 750 and 850 volts for 0, 1, 3 ,5 7 and10 min. Total counts of yeasts and molds in chamomile and cinamon powder samples were determined before and after each treatment with plasma energy. The enumeration was conducted on potatoe dextrose agar suplemented with 0.6% Bengal rose and 2% ampicillin. The antioxidant activity and total polyphenol content were also analyzed. The results showed that plasma exposure on chamomile and cinnamon powder at 850V for 10 minutes significantly reduced (p<0.05) the concentration of yeasts and molds reduced to <1.0 log CFU/g, and only 0.68±0.19 log CFU/g, respectively. Regarding the antioxidant activity and the total polyphenol content, we observed a reduction of 55% in the antioxidant activity in chamomile, while in cinnamon; there was an increase of 21.4% at 750 V. The highest total polyphenol content was observed after 10 min of treatment at 650 V and 750V, with concentrations of 3.3 ± 0.05 mg GAE/g in chamomile and 1.7 ± 0.01 mg GAE/g in cinnamon. We conclude that treatment with plasma at 750 Volts and 10 minutes of exposure was the best treatment to significantly reduce (p<0.05) yeasts and molds counts without affecting the total polyphenol content in chamomile and cinnamon powder.</description><identifier>EISSN: 1338-5178</identifier><language>eng</language><publisher>Nitra: Faculty of Biotechnology and Food Sciences</publisher><subject>Antioxidants ; Atmospheric pressure ; Cinnamomum zeylanicum ; Food preservation ; Gram-positive bacteria ; Matricaria chamomilla ; Microorganisms ; Plasma ; Polyethylene ; Polyphenols ; Solanum tuberosum</subject><ispartof>Journal of microbiology, biotechnology and food sciences, 2013-04, Vol.2 (5), p.2318-2322</ispartof><rights>Copyright Faculty of Biotechnology and Food Sciences Apr/May 2013</rights><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>R, Solís-Pacheco J</creatorcontrib><creatorcontrib>E, Villanueva-Tiburcio J</creatorcontrib><creatorcontrib>R, Peña-Eguiluz</creatorcontrib><creatorcontrib>O, González-Reynoso</creatorcontrib><creatorcontrib>E, Cabrera-Díaz</creatorcontrib><creatorcontrib>V, González-Álvarez</creatorcontrib><creatorcontrib>R, Aguilar-Uscanga B</creatorcontrib><title>EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM)</title><title>Journal of microbiology, biotechnology and food sciences</title><description>The plasma energy is a collection of free particles with positive and negative charges and has demonstrated to be a good prospect for food preservation. The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts in chamomile and cinnamon powder samples treated at 650, 750 and 850 volts for 0, 1, 3 ,5 7 and10 min. Total counts of yeasts and molds in chamomile and cinamon powder samples were determined before and after each treatment with plasma energy. The enumeration was conducted on potatoe dextrose agar suplemented with 0.6% Bengal rose and 2% ampicillin. The antioxidant activity and total polyphenol content were also analyzed. The results showed that plasma exposure on chamomile and cinnamon powder at 850V for 10 minutes significantly reduced (p<0.05) the concentration of yeasts and molds reduced to <1.0 log CFU/g, and only 0.68±0.19 log CFU/g, respectively. Regarding the antioxidant activity and the total polyphenol content, we observed a reduction of 55% in the antioxidant activity in chamomile, while in cinnamon; there was an increase of 21.4% at 750 V. The highest total polyphenol content was observed after 10 min of treatment at 650 V and 750V, with concentrations of 3.3 ± 0.05 mg GAE/g in chamomile and 1.7 ± 0.01 mg GAE/g in cinnamon. We conclude that treatment with plasma at 750 Volts and 10 minutes of exposure was the best treatment to significantly reduce (p<0.05) yeasts and molds counts without affecting the total polyphenol content in chamomile and cinnamon powder.</description><subject>Antioxidants</subject><subject>Atmospheric pressure</subject><subject>Cinnamomum zeylanicum</subject><subject>Food preservation</subject><subject>Gram-positive bacteria</subject><subject>Matricaria chamomilla</subject><subject>Microorganisms</subject><subject>Plasma</subject><subject>Polyethylene</subject><subject>Polyphenols</subject><subject>Solanum tuberosum</subject><issn>1338-5178</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2013</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNpdjlFrwjAUhctgMHH-hwt7UVghsU3TPmY1tYE0KZrKuhepbYSJU2f1J-1_Lmyyh52Xczl899x75w1wEMQ-wTR-8EZ9v0NOUUKnhAy8L55lPDWgMyglWxYMuOKLeQ1agck5MGWEfhUz58BSI1bC1M9gtGESSi3rMudKy6XjZpBVau7ilWAvQjoOhII0Z4UuhOQwLphZiJQtBPtLJZv8bKZCKZcoGN-moirgjdeSKZFWxeTRu982-96Obj70qoybNPelnrtK6Z9wGF38KKChpajDiEQdohQRjJJNgrskaemWkq7btBY7EWKtbZIpjjdRTALUhqRDDQ6G3vi393Q-fl5tf1l_vPet3e-bgz1e-zWOonhKQnfGoU__0N3xej647xwVxijGAUqCb_3KZq4</recordid><startdate>20130401</startdate><enddate>20130401</enddate><creator>R, Solís-Pacheco J</creator><creator>E, Villanueva-Tiburcio J</creator><creator>R, Peña-Eguiluz</creator><creator>O, González-Reynoso</creator><creator>E, Cabrera-Díaz</creator><creator>V, González-Álvarez</creator><creator>R, Aguilar-Uscanga B</creator><general>Faculty of Biotechnology and Food Sciences</general><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ARAPS</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>BYOGL</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>LK8</scope><scope>M0K</scope><scope>M7P</scope><scope>M7S</scope><scope>P5Z</scope><scope>P62</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><scope>M7N</scope></search><sort><creationdate>20130401</creationdate><title>EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM)</title><author>R, Solís-Pacheco J ; E, Villanueva-Tiburcio J ; R, Peña-Eguiluz ; O, González-Reynoso ; E, Cabrera-Díaz ; V, González-Álvarez ; R, Aguilar-Uscanga B</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-p146t-6374e70d1056d07705109b91d99c7f75ddbce111155eeea9218b68530c45d0a13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2013</creationdate><topic>Antioxidants</topic><topic>Atmospheric pressure</topic><topic>Cinnamomum zeylanicum</topic><topic>Food preservation</topic><topic>Gram-positive bacteria</topic><topic>Matricaria chamomilla</topic><topic>Microorganisms</topic><topic>Plasma</topic><topic>Polyethylene</topic><topic>Polyphenols</topic><topic>Solanum tuberosum</topic><toplevel>online_resources</toplevel><creatorcontrib>R, Solís-Pacheco J</creatorcontrib><creatorcontrib>E, Villanueva-Tiburcio J</creatorcontrib><creatorcontrib>R, Peña-Eguiluz</creatorcontrib><creatorcontrib>O, González-Reynoso</creatorcontrib><creatorcontrib>E, Cabrera-Díaz</creatorcontrib><creatorcontrib>V, González-Álvarez</creatorcontrib><creatorcontrib>R, Aguilar-Uscanga B</creatorcontrib><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Advanced Technologies & Aerospace Collection</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>East Europe, Central Europe Database</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Biological Science Database</collection><collection>Engineering Database</collection><collection>Advanced Technologies & Aerospace Database</collection><collection>ProQuest Advanced Technologies & Aerospace Collection</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><jtitle>Journal of microbiology, biotechnology and food sciences</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>R, Solís-Pacheco J</au><au>E, Villanueva-Tiburcio J</au><au>R, Peña-Eguiluz</au><au>O, González-Reynoso</au><au>E, Cabrera-Díaz</au><au>V, González-Álvarez</au><au>R, Aguilar-Uscanga B</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM)</atitle><jtitle>Journal of microbiology, biotechnology and food sciences</jtitle><date>2013-04-01</date><risdate>2013</risdate><volume>2</volume><issue>5</issue><spage>2318</spage><epage>2322</epage><pages>2318-2322</pages><eissn>1338-5178</eissn><abstract>The plasma energy is a collection of free particles with positive and negative charges and has demonstrated to be a good prospect for food preservation. The aim of this study was to evaluate the effect of plasma energy on the antioxidant activity, total polyphenol content and yeasts and molds counts in chamomile and cinnamon powder samples treated at 650, 750 and 850 volts for 0, 1, 3 ,5 7 and10 min. Total counts of yeasts and molds in chamomile and cinamon powder samples were determined before and after each treatment with plasma energy. The enumeration was conducted on potatoe dextrose agar suplemented with 0.6% Bengal rose and 2% ampicillin. The antioxidant activity and total polyphenol content were also analyzed. The results showed that plasma exposure on chamomile and cinnamon powder at 850V for 10 minutes significantly reduced (p<0.05) the concentration of yeasts and molds reduced to <1.0 log CFU/g, and only 0.68±0.19 log CFU/g, respectively. Regarding the antioxidant activity and the total polyphenol content, we observed a reduction of 55% in the antioxidant activity in chamomile, while in cinnamon; there was an increase of 21.4% at 750 V. The highest total polyphenol content was observed after 10 min of treatment at 650 V and 750V, with concentrations of 3.3 ± 0.05 mg GAE/g in chamomile and 1.7 ± 0.01 mg GAE/g in cinnamon. We conclude that treatment with plasma at 750 Volts and 10 minutes of exposure was the best treatment to significantly reduce (p<0.05) yeasts and molds counts without affecting the total polyphenol content in chamomile and cinnamon powder.</abstract><cop>Nitra</cop><pub>Faculty of Biotechnology and Food Sciences</pub><tpages>5</tpages><oa>free_for_read</oa></addata></record> |
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| subjects | Antioxidants Atmospheric pressure Cinnamomum zeylanicum Food preservation Gram-positive bacteria Matricaria chamomilla Microorganisms Plasma Polyethylene Polyphenols Solanum tuberosum |
| title | EFFECT OF PLASMA ENERGY ON THE ANTIOXIDANT ACTIVITY, TOTAL POLYPHENOLS AND FUNGAL VIABILITY IN CHAMOMILE (MATRICARIA CHAMOMILLA) AND CINNAMON (CINNAMOMUM ZEYLANICUM) |
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