در هنگام جستجو کلمه در قسمت عنوان میتوانید کلمات مورد جستجو را با کاراکتر (-) جدا کنید.
کاربرد نوع شرط:
- جایگاه : پژوهشی
- مجله: VETERINARY RESEARCH FORUM
- نوع مقاله: Journal Article
- کلمات کلیدی: Antibacterial activity,Minimum inhibitory concentration,Radical scavenging activity,Disc diffusion
- چکیده:
- چکیده انگلیسی: This study aimed to evaluate the composition, antioxidant capacity and antibacterial effects of Pistacia atlantica subsp. kurdica (baneh) essential oil on some important bacteria in food safety. Essential oil was derived using hydro-distillation method of the baneh fruits. Essential oil composition was determined using gas chromatography–mass spectrometry. The 2,2′-azinobis-(3-ethylbenzothiaziline-6-sulfonate; ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods were used to evaluate antioxidant activity and Folin-Ciocalteu method was used to determine total phenolic content of essential oil. The antibacterial effect of the essential oil against six pathogen bacteria was determined using minimum inhibitory concentration, minimum bactericidal concentration and disc diffusion methods. Monoterpene and sesquiterpene hydrocarbons were main compounds of total identified constituents in the essential oil (approximately 93.50% and 5.45%, respectively). The main compounds were α-pinene, myrcene, limonene, β-pinene and γ-terpineol, respectively. The mean concentration of essential oil providing 50.00% inhibition was 7.54 ± 0.01 mg mL-1. Dose-dependent and scavenging activities were seen in DPPH and ABTS tests and total phenolic content within test range of concentrations (0.0625 to 4.00 mg mL-1). The highest DPPH radical scavenging activity (48.67 ± 0.84%) was seen at a concentration of 4 mg mL-1. The responses of essential oil concentrations to ABTS assay were quite similar to the DPPH reaction, especially in higher concentrations. Both antimicrobial methods demonstrated that the essential oil had broader antibacterial effects against the Gram-positive bacteria than the tested Gram-negative bacteria. Essential oil of Pistachia atlantica subsp. kurdica can be one of the performing essential oils to be used as a preservative in food industry to increase food safety and reduce food pathogens risks.
- انتشار مقاله: 19-01-1397
- نویسندگان: Mehdi Fathollahi,Majid Aminzare,Mehran Mohseni,Hassan Hassanzadazar
- مشاهده
- جایگاه : پژوهشی
- مجله: VETERINARY RESEARCH FORUM
- نوع مقاله: Journal Article
- کلمات کلیدی: Probiotic,Listeria monocytogenes,Enterococcus faecium,Ultra-filtrated cheese
- چکیده:
- چکیده انگلیسی: Viability of probiotic bacteria in food during maintenance and time of consuming in food has become a challenge in food hygiene and technology and is important for representing their beneficial health effects. The aim of this study was to determine the survival of probiotic Enterococcus faecium derived from Koopeh cheese added to industrial Iranian ultra-filtrated (UF) cheese and screening for antimicrobial activity of Enterococcus faecium against Listeria monocytogenes during two months of cheese ripening. Physiochemical and standard microbial methods were used for isolation of Enterococcus strains in cheese samples. The initial number of lactic acid bacteria (LAB) as starter culture was 6 Log g-1 in control samples. The counts started to decrease slightly after day seven (p < 0.05) and dropped to 5 Log g-1 at the end of 60 days. The count of LAB in the test groups decreased to 11 Log g-1 on the day 60 of ripening. The number of Enterococcus faecium was 6 Log g-1 on the day 60. The count of Listeria monocytogenes after 60 days of ripening in blank sample decreased 1 Log but in test samples with protective strain decreased 3 Log in 30 days and reached to zero at 45 days. There were not significant (p < 0.05) changes in chemical parameters such as fat, protein and total solid of UF cheese treatment groups. The results showed that Enterococcus faecium of Koopeh cheese was suitable for development of an acceptable probiotic UF cheese and could be adapted to industrial production of UF cheese.
- انتشار مقاله: 16-04-1393
- نویسندگان: Hassan Hassanzadazar,Ali Ehsani,Karim Mardani
- مشاهده
- جایگاه : پژوهشی
- مجله: VETERINARY RESEARCH FORUM
- نوع مقاله: Journal Article
- کلمات کلیدی: HPLC,Biogenic Amines,Histamine,Cheese
- چکیده:
- چکیده انگلیسی: Biogenic amines (BA) are nitrogenous compounds that possess biological activity. The source of production is the microbial decarboxylation of amino acids. This compounds are found in various types of cheese. The aim of this work was to evaluate the BA content of some traditional cheeses in West Azerbaijan province Iran. For this purpose, 70 samples of Koopeh, 10 samples of Lighvan and 5 samples of Red Salmas cheeses were obtained from local supermarkets of different cities of West Azerbaijan province. After preparation of samples, biogenic amines content was evaluated by modified HPLC method. The presence of histamine, cadaverine, putrescine and tyramine in tested cheeses were observed. Total amount of biogenic amines was highest in Red Salmas cheese with 1426.91 ppm. It followed by Lighvan cheese and Koopeh cheese with 1008.98 and 517.71 ppm, respectively. Putrescine, cadaverine, histamine and tyramine were detected in Koopeh cheese at levels up to 156.09, 282.34, 70.80, 8.48 ppm respectively. These amines were detected also in Lighvan cheese at levels up to 277.53, 342.74, 37.58, 351.12 ppm and in Red Salmas cheese samples at levels up to 438.03, 701.05, 105.21, 182.62 ppm, respectively. Large amounts of biogenic amines can indicate non hygienic conditions and contamination of used milk for cheese production.
- انتشار مقاله: 25-03-1392
- نویسندگان: Seyed Mehdi Razavi Rohani,Javad Aliakbarlu,Ali Ehsani,Hassan Hassanzadazar
- مشاهده
- جایگاه : پژوهشی
- مجله: VETERINARY RESEARCH FORUM
- نوع مقاله: Journal Article
- کلمات کلیدی: Lactobacillus,Antibacterial activity,Probiotic,Lactic acid bacteria,Acid and bile tolerance
- چکیده:
- چکیده انگلیسی: Lactobacillus strains are a major part of the probiotics, microflora of the intestine and of fermented dairy products, and are found in a variety of environments. The aim of this study was to find out the ability of bile and acid tolerance and antibacterial properties of the twenty eight isolates of three group lactobacilli namely Lactobacillus plantarum, Lactobacillus casei and Lactobacillus delbruki. For this purpose Twenty eight different Lactobacillus strains that isolated from Koozeh cheese as a traditional cheese were screened. The acid tolerance test was studied under pH 2.0 and 3.0 with 7.5 as control. The cell count for the acid tolerance test was obtained at an interval of 0, 1, 2 and 3 hours respectively and was pour plated on Man, Rogosa, and Sharpe (MRS) agar to be incubated at 37 °C for 24 hours. All cells were selected for bile tolerance test in MRS broth containing bile concentrations of 0% as control and 0.3% as test. Then cell counts were enumerated after 24 hours of incubation on MRS agar. Results showed twenty seven isolates did not have ability to tolerate acid and bile salts and antimicrobial activity against four indicator bacteria included Eshirichia coli, Listeria monocytogenesis, bacillus cereus, Salmonella entritidis. Only one Isolate namely Lactobacillus casei could tolerate acid and bile salt and had antibacterial activity against of L. monocytogenesis. Therefore we can consider this strain as a native probiotic but extra examinations was required.
- انتشار مقاله: 08-10-1391
- نویسندگان: Hassan Hassanzadazar,Ali Ehsani,Karim Mardani,Javad Hesari
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Determination,Quality assessment,Zanjan,frying,Sandwich centers
- چکیده:
- چکیده انگلیسی: Continuous surveillance and monitoring of used materials in food processing is a tool for achieving to food safety assurance. Peroxide and Acid values are common indicators to detect fat oxidation, frequent and longtime heating and usage of edible oils in cooking or frying of food. This study aimed to quality assessment of used edible oils in restaurants and fast food centers (Sandwich centers) of Zanjan, Iran by determination peroxide value (PV) and acid value (AV). A total 60 oil samples were collected randomly from restaurants (27 samples) and fast food centers (33 samples) based on cluster sampling plan of the Zanjan city. Titration methods were used to determine Peroxide and Acid values according to Iran national standards protocols No. 4179 and 4178. Peroxide value in 22 (81.48%) and 24 (80%) of oil samples and Acid value in 22 (81.48%) and 30 (90.9%) of samples taken from restaurants and fast food centers were higher than standard limit, respectively. Present investigation has shown that High PV and AV in used edible oils of many restaurants and fast food centers in Zanjan, Iran. High range of Peroxide and Acid values indicate an improper use of oils in food preparing centers and presence toxic compounds in used oils and foodstuffs which threaten food consumers' health. Therefore, continuous surveillance and monitoring of restaurants and food preparing centers and training of chefs, food operators in order to apply proper methods of cooking and frying food is very important and necessary.Â
- انتشار مقاله: 24-04-1397
- نویسندگان: Hassan Hassanzadazar,Farhad Ghayurdoost,Majid Aminzare,Ehsan Mottaghianpour,Borzoo Taami
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Iran,iodine,Edible salts
- چکیده:
- چکیده انگلیسی: Iodine as a trace micronutrient has important role in body physiology and its sufficient intake is essential for synthesize and secrete adequate amounts of thyroid gland hormones which influenced all periods of human life including fetal, childhood and adolescence. The aim of this study was to evaluate iodine concentration in marketed edible salt samples in Lorestan Province, comparing with existing standards and offering solutions necessary to fix the probably problems. Two hundred and forty samples of 20 brands of marketed edible salt were purchased randomly of eight cities in Lorestan Province during April 2014 to March 2015. Iodine concentration was measured by titration method. Results showed that iodine concentration in 64.59% of salt samples was in acceptable limits according national standard of Iran during this study. A significant number of nonstandard samples showed violation of salt factories of regulations and their noncompliance to mandatory standards. Due to importance of iodine in human health and valuable role in the vital functions of the body at different periods of human life and to avoid violations of iodized salts manufacturers, regular control of marketed salts and enforcement of laws and regulations are recommended.aflatoxin production in treated nuts.
- انتشار مقاله: 24-12-1394
- نویسندگان: Reza Sepahvand,Masoum Hatamikia,Hassan Hassanzadazar,Sara Moridi,Kobra Bahari,Hajir Sepahvand,Roshanak Fatehi,Ali Bagheri,Issa Belghadr,Kiomars Javadi,Mahmoud Bahmani
- مشاهده
- جایگاه : پژوهشی
- مجله: Journal of Chemical Health Risks
- نوع مقاله: Journal Article
- کلمات کلیدی: Iran,heavy metals,fish
- چکیده:
- چکیده انگلیسی: Heavy metals entrance to fish body tissues and transferring to human body systems after their consuming makes numerous undesirable effects and health problems. The aim of this study was to determine some heavy metals (lead, cadmium and mercury) in fresh fishes marketed in Khorramabad City, west of Iran. In this descriptive study, five samples of 17 fish species with high consumption were purchased randomly in 2014. Measurement of mercury, lead and cadmium was performed using atomic absorption spectrometry. All measurements were performed three times for each sample. Lead mean levels in fish samples was in the range 0.736 -1.005 ppm, cadmium range was from 0.196 to 0.015 ppm and mean content of mercury was 0.431 - 0.107 ppm. At present mean concentration of lead, mercury and cadmium in supplied fishes muscle is lower than maximum recommended levels according to WHO, EC and FDA guidelines. Based on the obtained results of this study and the importance of heavy metals in foods and their impacts on human health, continuous monitoring of heavy metals levels in foods is necessary.
- انتشار مقاله: 06-11-1394
- نویسندگان: Ali Mortazavi,Masoum Hatamikia,Mahmoud Bahmani,Hassan Hassanzadazar
- مشاهده