فهرست نشریات علمی دسترسی آزاد ایران

In most drying method, the use of heat is a limiting factor. Thus, the nonthermal technology of cold plasma is used for preserving the food and herbs properties. In this work, the effect of cold plasma pre-treatment on active components of rosemary was studied. A cold plasma generator operating at atmospheric pressugas and utilizing air gas was employed. This device was able to create cold plasma by flowing room air between two electrodes with a voltage of 15 kV. The samples underwent plasma pretreatment for a duration of 90 min. Subsequently, the pre-treated samples were subjected to drying in a forced convection oven drier with forced airflow at 30 ℃. The resulted dried rosemary poweder was immersed in 100 mL of 70% ethanol (at a ratio of 1:10 w/v) and agitated on shaker at 120 rpm for 24 h at room temperature, followed by filtration. The essential oil content was analyzed using gas chromatography (GC), and assessements were made for total phenol, total phenolic compounds, antioxidant activity, and antimicrobial properties. The findings reveled that the level of phenolic compounds in the cold plasma-treated samples was 398.93±2.75 mg of gallic acid equivalent/g of dry weight. Conversely, the content of flavonoid compounds exhibited an 8.23% reduction in the cold plasma-treated samples. The antioxidant activity demonestrated a %16 enhancement after plasma pre-treatment. Finally, it can be concluded that the cold plasma showed a significant effect in this study.