Bakhtiari savory (Satureja bachtiarica Bunge.) essential oil and its chemical profile, antioxidant activities, and leaf micromorphology under green and conventional extraction techniques

Memarzadeh, Sayedeh Mansoureh; Gholami, Ali; Pirbalouti, Abdollah Ghasemi; Masoum, Saeed

doi:10.1016/j.indcrop.2020.112719

Cited by 39 publications

(15 citation statements)

References 37 publications

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“…Bakhtiari savory (Satureja bachtiarica), with the Persian name "Marzeh Koohi" or "Marzeh Bakhtiari", is a well-known medicinal and culinary herb belonging to the Lamiaceae family that wildly grown in southwest parts of Iran (Memarzadeh et al, 2020).…”

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confidence: 99%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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Chicken meat has high nutritive value and widely consumed over the world. It contains high-quality proteins, some minerals and vitamins, polyunsaturated fatty acids, and several bioactive compounds, which are beneficial for human health (Barbut, 2002;Karakök et al., 2010). However, the shelf life of fresh chicken is limited as a result of its susceptibility to spoilage (Barbut, 2002). Therefore, efficient storage technologies are needed to improve its shelf life in fresh state without unfavorable impacts on the organoleptic specifications of the product.Nowadays, nanotechnology-based methods are used in food industry to solve the food-associated problems. The used nanoparticles not only make changes in color, taste, or texture but also increase the shelf-life of the foodstuffs (Huang et al., 2010;Moraru et al., 2003). Among the nanoparticles, nanoemulsions are oil-in-water emulsions with average droplet size of less than 500 nm and stabilized by a suitable surfactant (Lovelyn & Attama, 2011). The substances applied to make nanoemulsions, including oil and surfactants, should preferably be approved for human consumption and regarded as "Generally Recognized as Safe" (Lovelyn & Attama, 2011;McClements, 2020).Comparing to conventional emulsions, nanoemulsions have some advantages such as better optical clarification, high resistance to particle aggregation and gravitative separation, and improved bioaccessibility of encapsulated materials; these specifications make nanoemulsions appropriate for food applications (de Oca-Ávalos et al., 2017).

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confidence: 99%

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Pirastehfard

Fallah

Dehkordi

2021

J. Food Process. Preserv.

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“…Memarzadeh et al. ( 2020 ) characterized the impact of different extraction techniques vs. HD and microwave-assisted steam hydro-diffusion (MSHD) on phytochemical analysis and antioxidant capacity of S. bachtiarica essential oil. Although there was an equal amount of two principal components (carvacrol and thymol) present in the essential oils extracted by both methods, the antioxidant activity of essential oil extracted by MSHD was higher than that of HD.…”

Section: Satureja Spp (Lamiaceae)mentioning

confidence: 99%

Phytochemical and biological activities of some Iranian medicinal plants

Dini

Chen

Fatemi

et al. 2022

Pharmaceutical Biology

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Context Due to adverse effects of synthetic compounds, there is a growing interest in utilization of plant-derived natural products in the pharmaceutical and food industries. Iranian endemic medicinal plants widely used in traditional practice have attracted much attention as antibacterial and antioxidant agents. Objective This review attempts to compile the accessible scientific research pertained to phytochemical compounds, antibacterial and antioxidant effects of essential oils obtained from some of the most widely used and distributed medicinal plants in Iran. Methods This review has been compiled using references via reliable databases (Google Scholar, SID and Science Direct) from 2010 to 2020. This literature review was limited to references published in English and Persian languages. Results Based on studies heretofore carried out, essential oils isolated from mentioned medicinal plants exhibited strong antioxidant activity which is attributed to their main phytochemical compounds; thymol, carvacrol, p -cymene and γ-terpinene. In addition, the antibacterial activities of essential oils of most plant species from Apiaceae and Asteraceae families were more susceptible against Gram-positive bacteria; Staphylococcus aureus and Bacillus cereus than Gram-negative bacteria; however, essential oils of other studied plant species manifested similar behaviours against both Gram-positive and -negative bacteria. Conclusions As there is rich ethnobotanical knowledge behind Iranian endemic medicinal plants, further scientific research is required to prove their safety and efficacy. This review revealed that there are numerous valuable medicinal plants adoptable in food and pharmaceutical industries in the near future.

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“…Memarzadeh et al [40] studied the effect of microwave-assisted steam hydrodiffusion (MSHD) technique and extraction time on the EO yield of the Bakhtiari savory (S. bachtiarica Bunge.) aerial parts.…”

Section: Microwave-assisted Extractionmentioning

confidence: 99%

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

Morsy¹

2022

Essential Oils - Advances in Extractions and Biological Applications

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Essential oils are formed by a complex matrix of substances that are biosynthesized in the secondary metabolism of plants. Nowadays, different ecofriendly extraction techniques (e.g., ultrasound-, microwave-, enzyme-assisted extraction, and supercritical fluid by CO2, etc.) have been adopted to obtain essential oils. These techniques provide unique quality of essentials oils or extracts from aromatic plants in a short time with high energy savings. Essential oils not only impart aroma, but also possess antimicrobial and antioxidant activities. Health limitations in the use of synthetic additives have drawn researchers’ attention towards essential oils as safe natural preservatives. Therefore, this chapter summarizes novel technologies to recover essential oils or extracts. In addition, it focuses on application of essential oils and their constituents as green preservatives to retard microbial growth and oxidative spoilage.

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Bakhtiari savory (Satureja bachtiarica Bunge.) essential oil and its chemical profile, antioxidant activities, and leaf micromorphology under green and conventional extraction techniques

Cited by 39 publications

References 37 publications

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Effect of nanoemulsified canola oil combined with Bakhtiari savory ( Satureja bachtiarica ) essential oil on the quality of chicken breast during refrigerated storage

Phytochemical and biological activities of some Iranian medicinal plants

Essential Oil as Green Preservative Obtained by Ecofriendly Extraction Techniques

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