الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Today’s there is a critical buyer interest for nourishments that are negligibly prepared and free from manufactured substance additives with the view of being ”regular”. Accordingly the nourishment business is confronting incredible difficulties to create actually happening sustenance antimicrobials and cancer prevention agents to lessen the utilization of manufactured concoction additives and still deliver safe sustenances that are additionally views as solid. Fragrant plants have been utilized generally as a part of the treatment of some infection for quite a while. Cancer prevention agents are utilized as a part of the sustenance business to expand the timeframe of realistic usability of the nourishments. Cancer prevention agents can likewise keep the response of free radicals with biomolecules in the human body and lessen cell harm and demise, interminable and cardiovascular malady. characteristic sweet-smelling plants and flavors have been generally utilized as a part of numerous sustenance items, for example, meat and meat items, dairy and bread shop items for safeguarding and for their restorative esteem. The point as this work was to discover some common mixes to be added to sustenance items to build their time span of usability and meanwhile there mixes should be sheltered.
Essential oils of cardamom, coriander ,rosemary and marjoram were obtained by steam distillation and the chemical composition of each oils were determined by gas liquid chromatographic technique. The fractionated and identified chemical structures of spices and herbs volatile oils showed that , there were 13 components from cardamom volatile oil were identified.,13 compounds were from coriander volatile oil were identified. Chemical composition of marjoram volatile oil, about 13 compounds were from the oil were identified. 10 components from rosemary volatile oil were identified.
Chemical composition of medicinal and aromatic plants covered by the study, a higher percentage of moisture is recorded for coriander (12.10%), followed by cardamom (cardamom) (10.70%) and rosemary rate (10.30%), and finally Marjoram (6.20%)
The pilot and the proportion of oil recorded the highest in cardamom (4.40%) and rosemary (3.13%), while the total in Marjoram (1.49%), and finally coriander (0.93%)
To estimate the protein content it was found that the plant Marjoram scored the highest value in the protein content (13.65%), followed by coriander (11.80%) and rosemary (10.71%), and finally cardamom (1.40%)
Fat and a higher value for coriander recorded (27.75%) and rosemary (18.80%) and Marjoram (18.01%) and cardamoms (14.10%)
The highest percentage of ash Cardamom (10.50%) lower proportion of rosemary (2.23%)
The carbohydrate content of the highest percentage of Marjoram (63.21) and the lowest rate of coriander (10.54%).
The Chemical composition of Cardamom, Marjoram, Coriander and Rosemary were identified 26 compound of volatile oils and knowledge of antibacterial activity and fungi vehicles to see the extent to which the use of alternative materials and industrial preservatives in food
- Cardamom oil compound is prevailing Terepryl acettate (32.93%), Limonene (17.57%), 1.8 Cineol (25.11%) and Cineol (3.56%)
- Coriander oil contains Z - decenal (31.97%), Cecanal (17.58%), Cineol and Linalool (17.12%)
- Marjoram oil Terpinen- 4 -o1 (21.95%), Linalool (20.49%) and Nonano (5.22%)
- Rosemary oil contains Cineol by (47.77%) and α - Pinene (11.46%), B- Pinene (8.40%) and Sabinene (2.76%)
from the obtained results, it could be concluded that addition of oils mixture to sausage at concentration of 600.900 and 1200 ppm not only minimize lipid oxidation but also improved the sensory characteristics and enhanced the wholesomeness of the product during 90 day of storage at -18°C. Furthermore, during storage at -18°C sausage prepared using 1200ppm oils mixture extended the shelf life for 90 day.Overall, he found that the most appropriate concentration of the sensory and quality is the ratio of 1200 ppm.
When you add oil, cardamom, coriander and marjoram and rosemary broth in the chicken soup and lentil soup 200 and 400 ppm was found the following low fat content in the drink of lentils for chicken soup and found significant differences in the ash and carbohydrates samples lentil soup and chicken ratio also found differences between the proportions pH samples chicken soup, lentil samples control. The sensory evaluation results indicated the presence of a simple variation between samples and sample control and found a clear reduction when assessing kidney microbes and fungi samples added number of oil samples control and sensory evaluation and quality in the interests of the concentration of 400 ppm than in samples control.
Add the cardamom and marjoram, coriander and rosemary oil samples to burgers to improve the sensory quality and microbial by 200 and 400 ppm ratio of the mixture (1-3- 1 - 0.2) it found that the slight differences in the percentage of protein for control a significant DROP between the specimen sample added to it oils by 400 ppm in ash content and convergence of India have for all samples ratio by measuring the estimate sensual senses samples burgers and found improvement in the sensory properties of the samples with added oils and special oils added in the sample Activity anti-bacterial and fungal oils extracted from cardamom , marjoram ,rosemary and coriander found discourage them
• Antifungal activities (Inhibition zones, mm) of oils extracted from (Cardamom, Marjoram, Coriander, Rosemary).
The antifungal activity of (Cardamom, marjoram, coriander and rosemary oils mixture against some fungal strains (Aspergillus fllavus, Aspergillus niger and saccharomyces cerevisiae).The inhibitory effect of these oils was detected using agar diffusion method. Results indicated that the antifungal activity of all tested oils mixture were varied from one to another and reached the maximum effect at 1200 ppm concentration. The highest inhibition zone diameter was 11.50 mm and recorded by Saccharomyces cerevisiae at 1200 ppm. On contrary, the lowest inhibition zone diameter was attained by cardamom oil (4.01mm followed by coriander oil (4.25mm) at 600 ppm concentration against the growth of Aspergillus flavus. These results in agreement Yano et al (2006) reported that the inhibitory effects of cardamom and coriander oils significant increased with increasing the concentration of oil, the inhibitory effects of extracted from (cardamom, marjoram, coriander and rosemary) oils significant increased with increasing the concentration of extract. Clearly, the aforementioned results revealed that extracts has greater effect as antifungal agent. These results in agreement with that reported by Yano et al., (2006).
•Antibacterial activities (Inhibition zones, mm) of oil extract from (Cardamom, marjoram, coriander and rosemary):
The cardamom and coriander oils markedly inhibition growth of most bacteria tested including Staphylococcus aureus, salmonella typhimurium, Bacillus subtilis and Escherichia coli. It could be noticed that the inhibitory effects differed with regard to the type of bacteria. (Cardamom, marjoram, coriander and rosemary) oils generally showed stronger antibacterial effects of for Staphylococcus aureus, Bacillus subtilis and E. coli than salmonella typhimurium in the presence of 1200 ppm oils concentration, where the inhibition zones diameter of cardamom oil (1200 ppm) were 11.00, 15.30, 10.30 and 7.50 mm, respectively , coriander oil (1200 ppm) produced inhibition zones 10.90, 12.40, 11.10, and 8.3 mm, marjoram oil 1200 ppm 14.20,17.90, 12.70 and 11.90 mm and rosemary 1200 ppm 16.66, 17.30, 12.10 and 10.30 mm for the some tested bacteria strains, respectively.
Examining S. aureus which is an important pathogen in food-poisoning has been identified as the most sensitive strain against cardamom. Results of antimicrobial activity assays are represented . Some investigators noted that sensitivity of microorganisms to chemotherapeutics differs according to type of strain. Similar results have been observed in our study. Antimicrobial characteristics of the herbs are due to various chemical compounds including volatile oils, alkaloids, tannins and lipids that are presented in their tissue. The inhibitory effect of (Cardamom, marjoram, coriander and rosemary) oil extract detected in the present study may be due to the presence of volatile oils.
In conclusion, our results indicated that oils of the (Cardamom, marjoram, coriander and rosemary) oil which was prepared using diethyl ether, has a strong inhibitory activity on some pathogens. According to us, using (cardamom, marjoram, coriander and rosemary) extracts as antimicrobial additives in food may be useful.
In this study, oil of cardamom seed displayed a variable degree of antimicrobial activity on different microorganisms. S. aureus was found to be more sensitive strain then the others. On the other hand Salmonella typhimurium was found to be most resistant bacteria against the cardamom seed. Examining findings, the widest inhibition zone was formed around S. aureus followed by, Bacillus subtilis and S. typhimurium. The least inhibitory effects were observed for E. coli, St.aurous and S. aureus
Cardamom, Marjoram, Coriander and Rosemary oils were found to have important antimicrobial activity against the test strains. In this regard the use of Cardamom and Coriander oils volatile compounds as natural preservatives in food products and it may be an alternative to the use of chemical additives.
Some of these oils extracted from cardamom, coriander, rosemary and marjoram different concentrations found to have no effect on the functions of the liver and kidneys and weight of members while he found that the anti-industrial oxidation (BHA) cause a malfunction and a negative effect on the functions of the liver and kidneys of mice.
• Influence of total compounds at various levels of Cardamom, Marjoram, Coriander and Rosemary oils on rat liver and kidney functions:-
There are several parameters which can be used to investigate the situation of liver function. Some of these parameters are alanine transferase (ALT) and aspartate transferase (AST), alkaline phosphates (AP), total cholesterol content, high density lipoprotein level, low-density lipoprotein level, total lipids, uric acid, urea, creatinine and glucose level. A set of nutritional experiments was performed in the present study to elucidate the effect of total extracted from Cardamom, Marjoram, Coriander and Rosemary oil on rat liver and kidney functions. A control experiment was conducted where no total extracts are given to rats, and the results of this are taken as a guide to evaluate the safety of these compounds. Another experiment was performed where BHA (the most commonly used antioxidant added to food products) is given to male albino rats.
This set of experiments was conducted to see the effect of Cardamom, Marjoram, Coriander, Rosemary oil extracts) on the kidney and liver weights of rats. At the end of experiment (14 weeks), the rats body, kidney and liver organs were weighed . The administration of BHA caused an increase in the weights of kidney and liver organs. In general, various concentrations of Cardamom, Marjoram, Coriander, Rosemary oil extracts did not cause any significant increase in both kidney and liver weights.
In general the results of all the nutritional experiments demonstrated that the BHA (200 ppm) possessed harmful effects on biochemical parameters and organs body weights. Whilst, extracted from Cardamom, Marjoram, Coriander and Rosemary oil at various concentrations did not cause any changes in liver and kidney functions and body organs weights. Also, the results indicated that these compounds are quite safe for human being.