اثر گاز ازن بر برخي ويژگي‌هاي شيميايي و ميكروبي ادويه‌ها دارچين، ميخك و زنجبيل

Effect of ozone gas on some chemical and microbial properties of Cinnamon, Clove, Ginger spices

ادويه‌ها به عنوان مواد طبيعي با خاصيت آنتي اكسيداني، از جمله نكهدارنده‌ها موثر در مواد غذايي خام و فراوري نشده هستند كه مستعد آلودگي با باكتري ها (فرم رويشي و فرم اسپوري)، مخمر‌ها وكپك‌ها مي­ باشند. در اين پژوهش ، تيماردهي ادويه­ ها دارچين، زنجبيل و ميخك با گاز ازن با غلظت 4 گرم در ساعت ، در زمان‌‌ هاي 0، 10، 20، 40 و 60 دقيقه انجام و ويژگي‌هاي ميكروبي و شيميايي آنها بررسي شد. نتايج به دست آمده نشان داد كه نوع ادويه و زمان‌ تيماردهي بر ميزان آلودگي ميكروبي ادويه‌ها تاثير معني‌دار (0/05

Herbs are natural substances with antioxidant properties that are effective preservatives in raw and unprocessed food which are susceptible to contamination by bacteria( vegetative and spore forms), yeasts and mold.at this study , treatment of spices ,cinnamon, ginger and cloves was carried out with ozone gas at a concentration of 4 g/hr in 0,10,20,40,60 minutes and chemical and microbial pro perties were evaluated. The results showed that the type of spices and treatment time and the interaction of two factors had a significant impact (P<0.05) on the level of microbial contamination of spices, as cloves had highest and ginger showed the least microbial contamination. Also increasing the time of ozonation result in significant decrease in the level of microbial contamination.so the total count and mold and yeast count after 60 minutes and cloiform after 10 minutes ozonation was zero . Study of c hemical properties also showed that by applying the ozon for 60 minutes there was no significant changes in moisture content, except in the case of cloves that increased after the treatment. Cinnamon had the highest and ginger had the lowest moisture conte nt. Phenolic compounds in cinnamon, cloves and ginger were lower respectively. This amount of decrease (52%) in cinnamon samples after treatment was significant. Radical inhibitation percent in three spices, was corresponding to the amount of phenolic comp ounds and ozonation on ginger reduced its antioxidant activity (47%).