Food & Nutrition

Arab Journal of Food & Nutrition
samples with the isolate J2 comparing their keeping effect with control. These samples
were stored at refrigerated temperature 4ºC for 6days. Sumac kept the bacterial
number at the same level during the storage time(6days) compared to the control
samples in which the bacterial count was increased by one log cycle, while in case of
rossle water extract and BHT, the bacterial number was reduced by one log cycle. In
the same experiment, No organolyptic defect was observed in treated samples while
the coulrol organolypticlly spoiled.
Water extracts of sumac, wild mint, purslane and cumin showed high amounts of
phenolics ranging from 250 to 100mg/g on dry matter basis. The free radical
scavenging activity and the reducing power of the two water and ethanol was variable.
The free radical scavenging activity of the different plants in descending order were :
parsley, fenugreek, wild mint and purslane for water extract, and parsley, rossle,
fenugreek, bay leaves, dwarf chicory and sumac for ethanol extract. Reducing power
activities of water extracts of mustard, rossle, chard, and fiddle dock ranged from
0.903 to 0.780 absorbance at 700nm according to the Ferric Reducing Antioxidant
Method (FRAM, where as for ethanol extracts of sumac, chard, parsley, mustard,
fiddle dock and grape leaves ranged from 0.903 to 0.790. The anti-oxidant activities of
sumac, rossle and BHT were compared using minced beef. Sumac had the highest
anti-oxidant activity comparing to the other treatments including synthetic antioxidant
mixture (BHA+BHT 1:1). Rossle accelerated the oxidation process in this test when
compared to control
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