The aim of this work was extract, characterize and evaluate the antibacterial activity of the essential oil of Senecio graveolens Wedd (Wiskataya) against Escherichia coli and Staphylococcus aureus ATCC 29923. The leaves and stems of S. graveolens were collected in the district of Puquio 3800 m.s.n.m., Lucanas province, and department of Ayacucho. The essential oil was obtained by steam water destilation dried leaves and stems with yield 1.26% (w/w) to which physical testing were performed. The chemical composition was evaluated by gas chromatography with mass detector (GC-MS). Antibacterial activity of S. graveolens oil was tested by agar diffusion method in wells against Gram positive strains such as S. aureus ATCC 29923 and Gram negative as E. coli. The density a 20 ºC was 0.8755 g/ml; the index refraction was 1.4726 and the rate rotation was 102° 85' and the solubility miscible in ...

The aim of this work was extract, characterize and evaluate the antibacterial activity of the essential oil of Senecio graveolens Wedd (Wiskataya) against Escherichia coli and Staphylococcus aureus ATCC 29923. The leaves and stems of S. graveolens were collected in the district of Puquio 3800 m.s.n.m., Lucanas province, and department of Ayacucho. The essential oil was obtained by steam water destilation dried leaves and stems with yield 1.26% (w/w) to which physical testing were performed. The chemical composition was evaluated by gas chromatography with mass detector (GC-MS). Antibacterial activity of S. graveolens oil was tested by agar diffusion method in wells against Gram positive strains such as S. aureus ATCC 29923 and Gram negative as E. coli. The density a 20 ºC was 0.8755 g/ml; the index refraction was 1.4726 and the rate rotation was 102° 85' and the solubility miscible in ...

Food development involves the usage of rapid sensory tools that allows for exploring consumer perceptions. The ideal sensory profile of cabanossi with llama meat from three feeding systems (with natural hay, alfalfa and with vitamins) through the CATA method was determined in comparison with two commercial samples. Moisture, pH, water activity, color and texture were evaluated. Moisture and external and internal color were similar between llama cabanossi but different from commercial ones. The mechanical parameters (hardness and chewiness) were superior from the llama cabanossi samples. Eighty (80) consumers with an ideal profile based on CATA questions found significant differences in all of the used descriptors. The indispensable sensory attributes for their acceptability were: salty, characteristic smell/ sausage and chewiness. With regards to the penalty analysis, the positive attrib...

This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying...

Organic production is nowadays more important for the care of the environment. Therefore, fresh horticultural products such as green beans produced with organic compost are healthier and are influenced by their sensory characteristics. The objective of this research was to evaluate the effect of organic compost on the biometric characteristics of fruits and leaves, texture, and sensory attributes of fresh green beans (Phaseolus vulgaris L.), as assessed by consumers. A completely randomized design (CRD) with five experimental treatments with different levels of organic compost was used. The results show the direct influence of the level of organic compost concentration on foliar characteristics, as the concentration of compost increases, its chemical properties are increased. However, there is no direct influence on biometric, firmness, physical-chemical, and color characteristics. The S...