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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Nadiya Rashid Malik, J Food Process Technol 2016, 7:12 (Suppl)
Extraction of thyme essential oil using two different solvents and its effect to enhance shelf life and
quality of masala tikki and tomato paste
Nadiya Rashid Malik
Lovely Professional University, India
Thyme (Thymus vulgaris L.), an aromatic plant of the Labiatae family, has been long used in foods for culinary purposes. The aim
of this study was to evaluate the feasibility of replacing n-hexane with methanol for the extraction of oil from Thymus vulgaris.
Thyme essential oil contains more than 60 constituents, most of which possess important antioxidant and antimicrobial properties.
The most important compounds of thyme essential oil are the phenols like thymol and carvacrol which constitute the major and more
active constituents, as well as the monoterpene hydrocarbons p-cymene and C-terpinene. These compounds possess antimicrobial
activity against a broad spectrum of microbes. Therefore, the present study aimed to investigate the effect of addition of different
concentrations (0.25%, 0.50%, 0.75% and 1%) of essential oil of thyme on the quality and stability of tomato paste andmasala tikki.The
obtained results indicated that the masala tikki and tomato paste containing 0.25% and 0.5% thyme oil, respectively were of acceptable
quality as compared to control samples. Furthermore, the storage time significantly increased with increase in concentration of thyme
oil. Various analytical techniques (UV-Vis and ATR-FTIR) were performed to check the quality and composition of thyme essential
oil extracted from two different solvents. Analytical results envisaged that essential oil from both solvents have same features.
Biography
Nadiya Rashid Malik has completed her MTech from Sam Higginbottom Institute of Agriculture, Sciences and Technology, Allahabad. Currently, she is working as
an Assistant Professor (Food Engineering) at Lovely Professional University, Phagwara, India.