Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity
Rayes Kamel, A., A. Selim, P., Shehata Mohammed, P., Al Sayed Abdel Ghaffar, D., A. Mohammad, D. (2022). Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity. EKB Journal Management System, 8(4), 804-832. doi: 10.21608/jsezu.2022.280806
Alaa Rayes Kamel; Prof. Dr. Yasser A. Selim; Prof. Dr. Nahed Shehata Mohammed; Dr. Nehal Abdel Latif Al Sayed Abdel Ghaffar; Dr. Batoul N. A. Mohammad. "Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity". EKB Journal Management System, 8, 4, 2022, 804-832. doi: 10.21608/jsezu.2022.280806
Rayes Kamel, A., A. Selim, P., Shehata Mohammed, P., Al Sayed Abdel Ghaffar, D., A. Mohammad, D. (2022). 'Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity', EKB Journal Management System, 8(4), pp. 804-832. doi: 10.21608/jsezu.2022.280806
Rayes Kamel, A., A. Selim, P., Shehata Mohammed, P., Al Sayed Abdel Ghaffar, D., A. Mohammad, D. Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity. EKB Journal Management System, 2022; 8(4): 804-832. doi: 10.21608/jsezu.2022.280806

Chemical, Nutritional Analysis, Quality of Essential Oil of Eruca sativa and It̓ s Potential Antimicrobial Activity

مجلة دراسات وبحوث التربية النوعية
Volume 8, Issue 4 - Serial Number 18, October 2022, Page 804-832  XML PDF (1.45 MB)
Document Type: المقالة الأصلية
DOI: 10.21608/jsezu.2022.280806
View on SCiNiTO View on SCiNiTO
Authors
Alaa Rayes Kamel1; Prof. Dr. Yasser A. Selim2; Prof. Dr. Nahed Shehata Mohammed3; Dr. Nehal Abdel Latif Al Sayed Abdel Ghaffar4; Dr. Batoul N. A. Mohammad5
1Teaching Assistant of Nutrition on Food Science, Home Economics Department,Faculty of Specific Education, Zagazig University
2Professor of Org. Chem, Home Economics Department Faculty of Specific Education, Zagazig University
3Associate Professor of Nutrition on Food Science, Home Economics Department,Faculty of Specific Education, Zagazig University
4Lecturer of Nutrition and Food Science, Home Economics Department, Faculty of Specific Education, Zagazig University
5Faculty of Basic Education, The Public Authority for Applied Education and Training, Kuwait. Department of Home Economics, Assistant ProfessorNutrition and Food Science
Abstract
This study aims to investigate the quality, nutritional value and therapeutic properties of essential oil of the Eruca sativa Mill. Our study evaluated the nutritional value of essential oil of the E. sativa by locating the content of moisture, carbohydrates, vitamins, mineral (nutritional and toxic) elements and fatty acids. Also, determined the quality of E. sativa essential oil by physicochemical parameters. Total phenolic content (TPC) and total flavonoids content (TFC) were determined. This study also evaluated the in vitro antimicrobial activities by two methods. The yield of the essential oil extracted (w/w) was 0.3% and chemically analyzed. The results of the study show that the oil has a high nutritional value that proved to be particularly rich in mineral nutrients and fatty acids. The results indicated that essential oil of E. sativa has higher resistance to autoxidation, higher quality, longer shelf life, suitable for use as salad, chocolate or cooking oil and edible. The results showed that essential oil of the E. sativa has significant antimicrobial activities against the microorganisms, including seven human pathogenic bacteria showed resistance to some antibiotics. 
Keywords
Eruca sativa; nutritional value; total phenolic and antimicrobial activities
Statistics
Article View: 135
PDF Download: 126