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EFFECT OF COATING TABLE EGGS WITH NATURAL OILS AND STORAGE CONDITIONS ON ITS SHELF LIFE
تأثير تغليف بيض المائدة بالزيوت الطبيعية وظروف الخزن في صلاحيته للاستهلاك

Author: Shahrazad M. Al-Shadeedi شهرزاد محمد جعفر ألشديدي
Journal: The Iraqi Journal of Veterinary Medicine المجلة الطبية البيطرية العراقية ISSN: 16095693 Year: 2010 Volume: 34 Issue: 2 Pages: 131-141
Publisher: Baghdad University جامعة بغداد

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Abstract

their effects on shelf life properties of fresh eggs. After storage for 1, 2, 4 and 8 weeks at room temperature (experiment 1) and refrigerator temperature (experiment 2) . Fresh table eggs were collected from a flock of Isa brown laying hens, the eggs were distributed into four groups as follow :-1-Control group 2-Corn oil group 3-Dill oil group 4-Black seed oil group, the eggs were coated by immersioned in oil at 56.7 C for16 min (Oil thermostabilization) . The results revealed that coating table eggs with oils in general and specially medicinal oils reduced the mean decrease in egg weight , egg weight loss , PH , free fatty acids , total bacterial count and fungi count after storage for 1, 2, 4 and 8 weeks compared with the control . Control group eggs expired after 8 weeks of storage at room conditions according to Iraq standard specification for eggs.The significant reduction in shelf life properties of the eggs treated with natural oils started at the second week under room temperature storage, and fourth week under refrigerator temperature. Dill oil or black seed oil thermo stabilization for table eggs were better than corn oil in reduced the reduction of shelf life after storage at room or refrigerator temperatures. Conclusion, coating locally produced or imported table eggs with medicinal oils to prevention the eggs from deterioration and spoilage during storage.


Article
Detection of Commercial Cheating for Some Kinds of Local Markets retailed Medicinal Oils.
الكشف عن الغش التجاري لبعض أنواع الزيوت الطبية المتوافرة في الأسواق المحلية

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Abstract

The aims of this study are to explore the commercial artifacts in the following three kinds of vegetables oils, Nigella Sativa, Trigonella foenum-graecum Linn,and Zingiber officinale. These oils have been very popular medicinal plants which are commonly used in traditional medicine .These commercial oils have been compared with the extracts of these plants. The physical properties of extracts and commercial oils of these plants have been stuied. We observed that the refractive index of the plants matches and non-significant, while specific gravity of Nigella Sativa has similar specific gravity in both extracts and commercial oil in contrast with Trigonella foenum Linn,and Zingiber officinale and we found significant difference (P<0.05). And determined the concentrations of compositions of extracts and commercial oils of these plants are determined using HPLC technique, and found a significant difference (P<0.05).

تهدف هذه الدراسة الى كشف الغش التجاري في ثلاثة أنواع من الزيوت النباتية التجارية وهي: زيت نبات حبة البركة Nigella Sativa، زيت نبات الحلبة Trigonella foenum- graecum Linn، وزيت نبات الزنجبيل Zingiber officinale، وهي من زيوت النباتات الطبية المعروفة التي يشار الى امتلاكها خصائص علاجية في الطب الشعبي ومقارنتها مع زيوت هذه النباتات المستخلصة مختبرياً.درست الصفات الفيزيائية للمستخلصات والزيوت التجارية لهذه النباتات ووجد بان معامل الانكسار لهذه الزيوت متطابق نوعاً ما ولايوجد فرق معنوي NS، أما الكثافة النوعية فقد تفوق زيت حبة البركة على زيتي الحلبة والزنجبيل من حيث تطابقها وكان هنالك فرق معنوي مقداره (P<0.05). كما تم تقدير تراكيز مكونات هذه الزيوت في المستخلص النباتي والزيت التجاري بتقنية HPLC ووجد فرق معنوي مقداره (P<0.05) وأن زيت حبة البركة متفوق على كليهما.

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