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- Title
The possibilities of using of essential oils in dairy products. 2. Dill (Anethum Graveolens).
- Authors
Kostova, Iliana; Dimitrov, Dimitar; Ivanova, Mihaela; Vlaseva, Radka; Damyanova, Stanka; Ivanova, Nastya; Stoyanova, Albena; Gubenia, Oleksii
- Abstract
Introduction. The possibility of using of the essential oil of dill (Anethum graveolens) in dairy products has been studied. The composition, antimicrobial properties and the effect of the essential oil of dill on the microorganisms of starter cultures for dairy products has been studied. Materials and methods. The chemical composition of the oil is determined chromatographically. Antimicrobial effect of the essential oil of dill is determined against Grampositive, Gram-negative bacteria, yeasts, fungi and two cultures for white brined cheese using the agar diffusion method. Result and discussion. The analyses of the chemical composition of the essential oil of dill show that monoterpenes hydrocarbons (47.97%) dominate, followed by monoterpenes oxygen (37.52%). Considerably less is the quantity of sesquiterpenes, aliphatic and aromatic hydrocarbons. The studies of the antimicrobial activity of the essential oil of dill show that there is weak antibacterial and high antifungal activity. The antimicrobial effect of the oil against the lactic acid bacteria included in the composition of the starter culture is weak. The minimum inhibitory concentration is 0.05% and the minimum bactericidal concentration is 0.5%. These concentrations are higher than the concentrations that can be used in food products.
- Subjects
DAIRY products; DILL; UMBELLIFERAE; ANTI-infective agents; ESSENTIAL oils
- Publication
Ukrainian Food Journal, 2014, Vol 3, Issue 4, p516
- ISSN
2304-974X
- Publication type
Article