Về thành phần hóa học và hoạt tính sinh học cây ngoại mộc tái (Allophylus livescens Gagnep.) thu hái tại vùng Vịnh Hạ Long

Allophylus livescens Gagnep, a flowering plant of Sapindaceae family. It is an endemic plant growing in limestone mountains of Halong bay. Until now, there have been no phytochemical and biological activity works about this species. This is the first report on the isolation and structural elucidation of five constituents from A. livescens’s leaves and twigs. These compounds named: 1,6,10,14-phytatetraene-3-ol, catechin, stigmasterol, b-sitosterol and b-sitosterol glucoside. The cytotoxic assay on five human cancer cell lines (KB, Hep G2, LU-1, MCF-7, SK) of compound 1,6,10,14-phytatetraene-3-ol showed negative result. Keywords. Allophylus livescens Gagnep, endemic, 1,6,10,14-phytatetraene-3-ol

Application of pepper oil nanoemulsion by high-speed homogenization method on meat preservation

Black pepper has been a kind of Vietnamese traditional spices for very long time. Especially, black pepper has been often utilized in Vietnamese meat products in order to preserve and give flavour. Therefore, black pepper essential oil which has bioactivities such as antimicroorganism, antioxidant,...could be used as food preservative. In this study, black pepper essential oil nanoemulsion was formulated by high-speed homogenization then added to meat (pork and chicken) as a preservative. Initially, fresh meats dripped into nanoemulsion for 5 minutes showed lower quantity of aerobic microorganism than 1% salt solution or distilled water till 4 days at 10oC storage. Additionally, we cured pork and chicken in 2 ways (seasoning only (salt, sugar, food enhancer) and seasoning together with essential oil nanoemulsion) for 12 days. All of the curing meats containing nanoemulsion had better quality and their number of areobic microorganism cell was below 6 Log CFU/g after 9 days, while the Log CFU/g of the other samples increased over 6 after 3 days

Quản trị học

206 tr. ; 20 cm