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Register a new userStudy the essential oil extracted from the bearberry effect on the bacteria Staphylococcus aureus and escerehia coli
دراسة تأثير الزيت العطري المستخلص من عنب الدب (Arctostaphylos uva-ursi) على جراثيم العنقوديات المذهبة و العصيات القولونية
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جنيت أوراق نبات عنب الدب Arctostaphylos uva-ursi في شهر آب من عام 2105 في محافظة طرطوس – منطقة القدموس (قرية اسقبلة). و قد تم استخلاص الزيت العطري من الأوراق الطازجة بطريقتين، الطريقة الأولى الجرف ببخار الماء و الطريقة الثانية بالنقع بالهكسان النظامي.
In August 2015 the collected leaf of Arctostaphylos uva-ursi were gathered. Then the volatile oil from fresh samples was extracted with n-hexane and other samples with steam distillation.
References used
Tucakov, J. Lečenje Biljem, Fitoterapija, Rad: Belgrade, Serbia, 1979; pp. 479-481
Grieve, M. A Modern Herbal; Dover Publications, Inc.: New York, NY, USA, 1979
Bruneton, J. Pharmacognosy, Phytochemistry, Medicinal Plants; Lavoisier Publishing: Paris،France, 1995
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In September-october 2014 the collected air green samples of
zizuphus jujuba was extracted .Suitable conditions were chosen to
separate the components of the volatile oil by the components of the
volatile oil by Gs/Ms and we noticed.
- 16 compoun
ds were found in the extracted volatile oil of the
extraction by petrolium ether, the main compound is palmetoleic acid ,
it form 29.13% of the volatile oil weight , and palmitic acid, it form
15.5% .Also volatile oil of the extracted from fresh leaves by steam
distillation contain 24 compounds, the main compound is Oleamid ,it
from 23.30% of the volatile oil weight.
Due to the economical and medical importance of the Capparisspinosa plant and the
wide distribution of this plant in the Syria environment, it was thought that a study of the
composition of Essential Oil extracted from this plant.
The Capparisspin
osa Essential Oil was extracted and purified components wher
studied by GC-Mass spectrometry.
The Oil was obtained by steam distillation (Clevegerexractor) and by solvent n-
Hexane. Components have been found which was about (98.9 %) from the total of
essential oil.
The major components were determined by steam distillation which were the
following:Palmitic acid (21.12%), Hexatriacontane (15.87%), n-Heneicosane (10.96%),
Pentatriacontane (9.92%), Hexahydrofarnesyl acetone (8.51%).
The major components were determined by solvent Hexane: Isobornyl acrylate
(66.89%), 2-Azido-2,3,3-trimethylbutane (6.09%), Ethanolamine (5.41%).
This study were conducted on 450 samples of raw chicken meat
( 150 samples of thighs- 150 samples of breasts -150 samples of
wings ) were collected from retail marketin Hama city,to detect
contamination of staphylococcus.
The research aims to study the possibility of lengthening Remember
chicken meat, chilled by his treatment extracts the oily plant
cardamom, cinnamon, Zingiber and also curb the role of the
pseudomonas bacteria in chicken meat spoilage through
conservation radiator with anti impact during the oily extracts.
The volatile oil of Anthemis wettsteiniana was studied in
environmentally different regions distributed on five locations in the
provinces of Homs and Hama, in order to determine the quantity and
quality and effect of the surrounding environment,
on the volatile oil
specifications. The plants were gathered during tow phonological
phases of the life of the plant included the vegetative growth stage- the
full of flowering stage. It was then extracted through water extraction
method. It was found that the highest percentage of volatile oil was
recorded in Al-afif location at the full of the flowering stage during
the 2013 season, where the percentage of the volatile oil was 0.12
(ml/100g) ,while the lowest percentage of volatile oil was recorded in
Tal-snan during the 2014 season , the percentage of the volatile oil was
0.04 (ml/100g).
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