ORIGINAL_ARTICLE
اثر شرایط خشککردن کفپوشی بر خصوصیات فیزیکی و رفتار بازجذب آب پودر قارچ
این پژوهش با هدف بررسی شرایط خشککردن بر خصوصیات فیزیکی و بازجذب آب پودر قارچ دکمهای که با روش خشککردن کفپوشی انجام شده است. خصوصیات فیزیکی پودر قارچ شامل: مقدار رطوبت، فعالیت آبی، قابلیت جذب آب، اندازه ذرات، جریانپذیری و پیوستگی، زاویه ریپوز و دمای گذار شیشهای بررسی گردید. دمای خشککردن اثر معناداری (05/0>P) بر اکثریت خصوصیات فیزیکی پودر قارچ داشت. نمونههای پودر دارای فعالیت آبی کمتر از 3/0 بودند که منجر به ایجاد شرایط پایدار میشود. کاهش دمای خشک کردن منجر به افزایش رطوبت و تشکیل ذرات بزرگتر گردید. پودر قارچ تولیدشده در دمای بالاتر دارای جریانپذیری بهتری بود. دمای گذار شیشهای در محدوده 6/55-3/41 درجه سانتیگراد بود. افزایش دمای خشککردن موجب افزایش ترشوندگی و پخششوندگی گردید.
https://ifstrj.um.ac.ir/article_39315_e6919147d79fd22a8841bd9c115dd723.pdf
2021-07-23
1
16
10.22067/ifstrj.2020.40076.0
پودر قارچ
جریانپذیری
ترشوندگی
پخششوندگی
حلالیت
سعید
نجات دارابی
1
گروه علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
AUTHOR
محبت
محبی
m-mohebbi@um.ac.ir
2
گروه علوم وصنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد
LEAD_AUTHOR
Alanazi, F. K. (2010). Utilization of date syrup as a tablet binder, comparative study. Saudi Pharmaceutical Journal, 18(2), 81-89.
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32
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53
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55
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56
ORIGINAL_ARTICLE
ارزیابی پتانسیل آنتیاکسیدانی و فعالیت ضدمیکروبی عصاره مچه (Lepidium draba) در شرایط برونتنی
استفاده از محصولات طبیعی مانند گیاهان دارویی، فرصتهای نامحدودی برای معرفی مواد افزودنی جدید فراهم کرده است. از مچه برای تهیه سوپ، سالاد و غذاهای تازه استفاده میشود. این مطالعه با هدف سنجش فعالیت ضدمیکروبی و آنتیاکسیدانی گیاه مچه انجام شد. اثر ضدمیکروبی عصاره مچه در برابر باسیلوس سوبتیلیس، سودوموناس آئروژینوزا، استافیلوکوکوس اورئوس و آسپرژیلوس نایجر موردآزمایش قرار گرفت. نتایج نشان داد که حداقل غلظت مهارکنندگی عصاره مچه برای آسپرژیلوس نایجر، سودوموناس ائروژینوزا، باسیلوس سوبتلیس و استافیلوکوکوس اورئوس بهترتیب 128، 128، 128 و 128 میلیگرم بر میلیلیتر بود. حداقل غلظت کشندگی عصاره نیز بهترتیب برای سویههای مذکور 256، 256، 256 و 256 میلیگرم بر میلیلیتر بود. مقادیر بهدست آمده برای فلاونوئید کل و محتوای فنلی کل بهترتیب 13/22 (میکروگرم بر میلیلیتر)، 88/18 (میلیگرم در میلیلیتر) بود. فعالیت آنتیاکسیدانی برحسب IC50 21/168 میکرولیتر در میلیلیتر بود. نتایج این مطالعه در مورد فعالیتهای بیولوژیکی عصاره مچه احتمال استفاده از عصاره آبی برگ مچه را بهعنوان منبع جدیدی از مواد ضدمیکروبی و آنتیاکسیدان طبیعی مواد غذایی و صنایع دارویی ارائه میدهد.
https://ifstrj.um.ac.ir/article_38007_b416cf054540f64b5b949e0c26d84e4d.pdf
2021-07-23
17
24
10.22067/ifstrj.v18i1.86954
مچه
عصاره
باکتریهای گرم مثبت و گرم منفی
فعالیت آنتیاکسیدانی
سحر
روشنک
s.roshanak@mail.um.ac.ir
1
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
بهروز
علیزاده بهبهانی
behrooz66behbahani@gmail.com
2
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
AUTHOR
فخری
شهیدی
fshahidi@um.ac.ir
3
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
LEAD_AUTHOR
فریده
طباطبایی یزدی
tabatabai@um.ac.ir
4
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
علیرضا
وسیعی
ali.vasiee@gmail.com
5
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
ندا
هاشمی
neda.hashemi81@yahoo.com
6
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
Al-Marzoqi, A., Al-Khafaji, K. R., & Kadhim, R. (2015). Influence of the crude Phenolic, Alkaloid and Terpenoid compounds extracts of Cardaria draba (Lepidium draba L.) on Human Pathogenic Bacteria. World Journal of Pharmaceutical Research 4(6), 456-460.
1
Amin Mir, M., Sawhney, S., & Manmohan, S. J. (2016). Antimicrobial Activity of Various Extracts of Taraxacum officinale. Journal of Microbial and Biochemical Technology, 8(3), 210-215.
2
Ardestani, A., & Yazdanparast, R. (2007). Antioxidant and free radical scavenging potential of Achillea santolina extracts. Food chemistry, 104(1), 21-29.
3
Baba, S. A., & Malik, S. A. (2015). Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume. Journal of Taibah University for Science, 9(4), 449-454.
4
Bazzaz, B. S., & Haririzadeh, G. (2003). Screening of Iranian Plants for Antimicrobial Activity. Pharmaceutical Biology, 41(8), 573-583.
5
Brantner, A., & Grein, E. (1994). Antibacterial activity of plant extracts used externally in traditional medicine. Journal of Ethnopharmacology, 44(1), 35-40.
6
Bursal, E., & Köksal, E. (2011). Evaluation of reducing power and radical scavenging activities of water and ethanol extracts from sumac (Rhus coriaria L.). Food Research International, 44(7), 2217-2221.
7
Capannesi, C., Palchetti, I., Mascini, M., & Parenti, A. (2000). Electrochemical sensor and biosensor for polyphenols detection in olive oils. Food Chemistry, 71(4), 553-562.
8
Chyad, A. (2017). Evaluation of anticancer, analgesic and anti-inflammatory activities of the ethanolic extract of Lepidium draba Linn. leaves. Adv. Anim. Vet. Sci, 5(1), 7-13.
9
Haghighi, M., & Mozafariyan, M. (2011). The introduction of extinct endemic vegetables of Iran. Journal of Medicinal Plants Research, 5(33), 7085-7107.
10
Hussein, H. M. (2016). Determination of phytochemical composition and ten elements content (CD, CA, CR, CO, FE, PB, MG, MN, NI AND ZN) of Cardaria Draba by GC-MS, FT-IR and AAS techniques. International Journal of Pharma and Bio Sciences, 7(3), (B)1009-1017.
11
Klančnik, A., Piskernik, S., Jeršek, B., & Možina, S. S. (2010). Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts. Journal of Microbiological Methods, 81(2), 121-126.
12
Kossah, R., Zhang, H., & Chen, W. (2011). Antimicrobial and antioxidant activities of Chinese sumac (Rhus typhina L.) fruit extract. Food Control, 22(1), 128-132.
13
Kuete, V. (2010). Potential of Cameroonian plants and derived products against microbial infections: a review. Planta Medica, 76(14), 1479-1491.
14
Kuete, V., & Efferth, T. (2010). Cameroonian medicinal plants: pharmacology and derived natural products. Frontiers in pharmacology, 1, 123-132.
15
Radonić, A., Blažević, I., Mastelić, J., Zekić, M., Skočibušić, M., & Maravić, A. (2011). Phytochemical analysis and antimicrobial activity of Cardaria draba (L.) Desv. volatiles. Chemistry & biodiversity, 8(6), 1170-1181.
16
Shan, B., Cai, Y.-Z., Brooks, J. D., & Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117(1), 112-119.
17
Sigstedt, S. C., Hooten, C. J., Callewaert, M. C., Jenkins, A. R., Romero, A. E., Pullin, M. J., Kornienko, A., Lowrey, T. K., Slambrouck, S. V., & Steelant, W. F. (2008). Evaluation of aqueous extracts of Taraxacum officinale on growth and invasion of breast and prostate cancer cells. International journal of oncology, 32(5), 1085-1090.
18
Sohail, M., Iqbal, Z., Afzal, M., Afzal, A., Ur Rahman, I., & Shad, S. (2014). In vitro antibacterial study of Taraxacum officinale leaves extracts against different bacterial pathogenic strains. Journal of Pharmacognosy and Phytochemistry, 3(2), 15-17.
19
Tchinda, C. F., Voukeng, I. K., Beng, V. P., & Kuete, V. (2017). Antibacterial activities of the methanol extracts of Albizia adianthifolia, Alchornea laxiflora, Laportea ovalifolia and three other Cameroonian plants against multi-drug resistant Gram-negative bacteria. Saudi Journal of Biological Sciences, 24(4), 950-955.
20
Wendakoon, C., Calderon, P., & Gagnon, D. (2012). Evaluation of selected medicinal plants extracted in different ethanol concentrations for antibacterial activity against human pathogens. Journal of Medicinally Active Plants, 1(2), 60-68.
21
ORIGINAL_ARTICLE
استفاده از کنسانتره پروتئین ماهی در فرمولاسیون خمیرآبه جهت تهیه ناگت مرغ کم چرب
تأثیر سطوح مختلف (5، 10 و 15%) پودر پروتئین ماهی در فرمولاسیون خمیرآبه موردبررسی قرار گرفت. بهمنظور دستیابی به مقدار بهینه پودر پروتئین ماهی، خصوصیات فیزیکوشیمیایی ناگت مرغ ارزیابی شدند. رفتار جریان خمیرآبه نشان داد که نمونه خمیرآبه شاهد و نیز نمونه حاوی 5/7 درصد ویسکوزیته بالاتری نسبت به دیگر نمونهها داشتند. در هر دو روش سرخکردن (سرخکردن عمیق و هوا سرخکن) افت رطوبت و جذب روغن در نمونه شاهد بالاتر از نمونههای حاوی پودر پروتئین ماهی بوده است. پوسته ضخیمتر که نتیجه مقدار بیشتر پودر پروتئین ماهی در خمیرآبه میباشد، سبب جذب روغن کمتر طی سرخ کردن شده است. بهعلاوه، نمونههای حاوی پودر پروتئین ماهی امتیاز بالاتری از نظر بافت و پذیرش کلی کسب کرده است. علیرغم اینکه ناگتهای حاوی پودر پروتئین ماهی اولویتهای این تحقیق را برآورده کردهاند اما مقادیر حدود 15 درصد سبب ایجاد محدودیتهایی شدند و بر اساس بهینهیابی مطلوبیت مقادیر 8- 5/7 درصد پودر پروتئین ماهی در فرمولاسیون خمیرآبه بهعنوان بهترین مقادیر تعیین شدند.
https://ifstrj.um.ac.ir/article_40403_0a0409bca37762a4c27ef6bf4e05a50c.pdf
2021-07-23
25
37
10.22067/ifstrj.2021.39766.0
ناگت مرغ
مطلوبیت
پودر پروتئین ماهی
سرخ کردن
کاهش جذب روغن
فاطمه
حیدری
f.heydari2030@gmail.com
1
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
محبت
محبی
m-mohebbi@um.ac.ir
2
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
LEAD_AUTHOR
محمد جواد
وریدی
mjvaridi@um.ac.ir
3
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
مهدی
وریدی
m.varidi@um.ac.ir
4
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
AACC (1986).Moisture content. In approved methods of the American Association of Chemists. St Paul: AACC.
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ORIGINAL_ARTICLE
فعالیت آنتیاکسیدانی اولئورزین لیکوپن و کلروفیل و پایداری فنولی عصاره زرشک در فرمولاسیون کیک فنجانی
کاربرد عناصر رنگی در فرمولاسیون مواد غذایی نقش کلیدی در سلامت عمومی بازی میکند. کاربرد رنگدانههای طبیعی در سلامت بشر مفید است. بیشتر رنگدانههای طبیعی نقشهای اضافی مانند آنتیاکسیدانی و ضدمیکروبی نیز دارند. رنگدانههای طبیعی در مواد غذایی و بهویژه در فرمولاسیون کیک، یک ظاهر جذاب برای جلب کودکان ایجاد میکند. در این مطالعه، اثر سه رنگدانه لیکوپن، کلروفیل و عصاره زرشک کوهی در کیک فنجانی بررسی شد. مقادیر صفر، 5/0، 1، 5/1، و 2% استفاده شدند. رطوبت، افزایش حجم، تخلخل، پارامترهای رنگی، فنول کل، اثرات آنتیاکسیدانی رنگدانهها، و ویژگیهای حسی ارزیابی شدند. نتایج نشان دادند تمام رنگهای طبیعی حجم کیک، تخلخل و پایداری اکسیداتیو را افزایش دادند. همچنین باعث کاهش رطوبت و اکسیداسون لیپیدی نمونهها شدند. پارامترهای قرمز، سبز و آبی کیکها بهویژه در نمونه حاوی عصاره زرشک بعد از پخت کاهش یافتتد. ارزیابی حسی نشان داد رنگ، طعم و بوی کیکهای حاوی لیکوپن و کلروفیل بیشترین امتیاز را بهدست آوردند. کیکهای حاوی عصاره زرشک کمترین امتیاز را در رنگ، مزه و بو داشتند اما بافت و تخلخل با سایر نمونهها برابر بودند. درنهایت میتوان نتیجه گرفت که لیکوپن اولئورزین پذیرش بارزی در ارزیابی حسی، اثرات آنتیاکسیدانی، و ویژگیهای فیزیکی کیک از خود نشان داد. نتایج میتوانند برای محققین و صنایع غذایی مفید باشند. زیرا اولئورزین لیکوپن یک فعالیت آنتیاکسیدانی بارز بعد از 3 هفته نگهداری کیکها از خود نشان داد. همچنین فنل کل عصاره زرشک بعد از سه هفته پایداری مطلوبی را دارا بود. بهویژه اینکه آزمونگرهای حسی عکس العمل بارزی نسبت به کیک رنگی از خود نشان داده و آنها را برای مصرف جذاب میدانستند.
https://ifstrj.um.ac.ir/article_39351_4c6203d07641f0d324bc30c3e68b4f41.pdf
2021-07-23
39
52
10.22067/ifstrj.2020.39667.0
رنگدانه طبیعی
کیک فنجانی
غذای عملگر
آنتیاکسیدان طبیعی
آزاده
رنجبر ندامانی
aranjbar5264@gmail.com
1
گروه مکانیک بیوسیستم، دانشگاه علوم کشاورزی و منابع طبیعی ساری
LEAD_AUTHOR
AACC, 2000, Approved Methods of the American Association of Cereal Chemicals, 10th Ed, Vol, 2, American Association of Cereal Chemists, St. Paul, MN.
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20
Peker Akalin, P., M. N. Bucak, Ş. GÜNgÖR, N. BaŞPinar, K. ÇOyan, Ş. Dursun, P. İLİ, A. Aksoy, Ö. F. KaraŞÖR, A. BİLgİLİ, S. SariÖZkan and D. Yenİ(2016).Influence of lycopene and cysteamine on sperm and oxidative stress parameters during liquid storage of ram semen at 5°C." Small Ruminant Research 137: 117-123.
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Ranjbar, A. and E. Ranjbar (2016). "Antimicrobial Property of Lycopene Oleoresin on some Food Pathogens." Iranian Food Science and Technology Research Journal 12(3): 382-387.
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Sachdeva, A. K. and K. Chopra (2015). "Lycopene abrogates Abeta (1-42)-mediated neuroinflammatory cascade in an experimental model of Alzheimer's disease." J Nutr Biochem 26(7): 736-744.
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Sahin, K., B. Cross, N. Sahin, K. Ciccone, S. Suleiman, A. O. Osunkoya, V. Master, W. Harris, B. Carthon, R. Mohammad, B. Bilir, K. Wertz, C. S. Moreno, C. L. Walker and O. Kucuk (2015). "Lycopene in the prevention of renal cell cancer in the TSC2 mutant Eker rat model." Arch Biochem Biophys, 572: 36-39.
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Sahin, K., C. Orhan, H. Yazlak, M. Tuzcu and N. Sahin (2014). "Lycopene improves activation of antioxidant system and Nrf2/HO-1 pathway of muscle in rainbow trout (Oncorhynchus mykiss) with different stocking densities." Aquaculture 430: 133-138.
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Stacewicz-Sapuntzakis, M. and P. E. Bowen (2005). "Role of lycopene and tomato products in prostate health." Biochim Biophys Acta 1740(2): 202-205.
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44
ORIGINAL_ARTICLE
بررسی اثر فرآیندهای مختلف بر میزان کاهش آفلاتوکسین در غلات و مغزها: با استفاده از روش فراتحلیل
مایکوتوکسینها (سموم قارچی) مانند آفلاتوکسین ترکیباتی هستند که توسط قارچهای مختلف در طول دوره رشد و تولیدمثل تولید میشود. با توجه به اثرات سمی و سرطانزا بودن آفلاتوکسین، از روشهای مختلف برای کاهش یا از بین بردن مقدار آفلاتوکسین در غلاتها و مغزها استفاده شده است. برای مقایسه روشهای مختلف که برای کاهش یا حذف میزان آفلاتوکسین استفاده میشود، چون در هر مقاله از یک یا چند روش استفاده شده است، بنابراین مقایسه کارایی روشهای مختلف امکانپذیر نیست. بنابراین در این پژوهش با استفاده از روش فراتحلیل، روشهای مختلف که برای کاهش یا حذف میزان آفلاتوکسین در غلات و مغزها استفاده شده است با هم مقایسه شد. نتایج نشان داد که روشهای استفاده از اشعه فرابنفش، ترکیب روش ازن-فرابنفش و استفاده از اسید سیتریک با اثر اندازه 469/0، 441/0 و 427/0 دارای بیشترین کارایی در کاهش میزان آفلاتوکسین در غلات و مغزها داشتند.
https://ifstrj.um.ac.ir/article_40402_d8781b07a5583542a878a567defacaa3.pdf
2021-07-23
53
61
10.22067/ifstrj.2021.70887.1058
غلات
فرآیندها
فراتحلیل
مغزها
محمد
نوشاد
mo.noshad@gmail.com
1
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
LEAD_AUTHOR
مسلم
سواری
moslem_savari@yahoo.com
2
گروه ترویج و آموزش کشاورزی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
AUTHOR
رضا
قرآنی
rezzza.gh@gmail.com
3
گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
AUTHOR
دلال
آلبوشریب
dalalalbosharib@gmail.com
4
گروه علوم و مهندسی صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران
AUTHOR
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ORIGINAL_ARTICLE
ارزیابی میزان کلروفیل، فعالیت ضداکسایشی و اثر ضدمیکروبی عصاره برگ قاصدک
در این پژوهش محتوای کلروفیل، محتوای فلاونوئیدی کل، محتوای فنل کل و فعالیت ضداکسایشی عصاره آبی قاصدک موردبررسی قرار گرفت. همچنین، تأثیر عصاره آبی خبررسانک بهدست آمده بهروش خیساندن، بر برخی میکروارگانیسمهای عامل فساد و مسمومیت ناشی از مواد غذایی آزمایش شد. فعالیت ضدمیکروبی عصاره برگ قاصدک با استفاده از روشهای انتشار دیسک و چاهک، حداقل غلظت بازدارندگی و حداقل غلظت کشندگی موردبررسی قرار گرفت. مقادیر بهدست آمده برای TFC ،TPC، کلروفیل a و b بهترتیب 82/22 (میکروگرم بر میلیلیتر)، 89/116 (میلیگرم بر میلیلیتر)، 81/0 (میلیگرم بر لیتر) و 063/0 (میلیگرم در لیتر) بود. فعالیت بهداماندازی رادیکالهای آزاد، برحسب IC50 برابر با 81/68 میکروگرم بر میلیلیتر بود. نتایج نشان داد که MIC عصاره برگ قاصدک برAspergillus niger ،Salmonella typhimurium ، Bacillus subtilis وStaphylococcus epidermidis بهترتیب 512، 256، 256 و 64 میلیگرم بر میلیلیتر بود. MBCعصاره برگ قاصدک بر Aspergillus niger ،Salmonella typhimurium ، Bacillus subtilis و Staphylococcus epidermidis بهترتیب بیش از 512، 256، 256 و 128 میلیگرم بر میلیلیتر بهدست آمد. نتایج نشان داد که قطر هاله بازدارندگی در روش چاهک آگار بیشتر از روش دیسک دیفیوژن بوده و سویهها در غلظت بالاتر قطر هاله بازدارندگی بیشتری نشان دادند. بهطورکلی میتوان اظهار داشت که عصاره آبی گیاه قاصدک روی باکتریهای گرم مثبت فعالیت ضدمیکروبی بیشتری نسبت به باکتریهای گرم منفی داشت، درحالیکه اثر بازدارندگی چشمگیری بر کپکها نداشت. براساس یافتههای این پژوهش، عصاره آبی قاصدک میتواند بهعنوان یک ماده طبیعی برای جلوگیری از رشد میکروارگانیسمهای عامل فساد مواد غذایی و بهویژه عامل مسمومیت غذایی و با هدف کاهش خطر ابتلا به بیماریهای گوارشی، مورداستفاده قرار گیرد.
https://ifstrj.um.ac.ir/article_37955_01bba9d17995386ec3157c741654da6b.pdf
2021-07-23
63
72
10.22067/ifstrj.v17i1.82421
قاصدک
فعالیت ضدمیکروبی
فعالیت ضداکسایشی
میکروارگانیسمهای بیماریزا
سحر
روشنک
s.roshanak@mail.um.ac.ir
1
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
بهروز
علیزاده بهبهانی
behrooz66behbahani@gmail.com
2
گروه علوم و مهندسی صنایع غذایی، دانشکده علوم دامی و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی خوزستان، ملاثانی، ایران.
AUTHOR
فخری
شهیدی
fshahidi@um.ac.ir
3
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
LEAD_AUTHOR
فریده
طباطبایی یزدی
tabatabai@um.ac.ir
4
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
علیرضا
وسیعی
ali.vasiee@gmail.com
5
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
ندا
نوروزی
n.norouzi@student.um.ac.ir
6
گروه علوم و مهندسی صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران.
AUTHOR
Agarwal, J. and D. Verma (2011). "Antioxidative activity and flavonoid composition from Lepidium Sativum." Nat. Sci 9: 21-25.
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Al-Marzoqi, A., K. R. Al-Khafaji and R. Kadhim (2015). "Influence of the crude Phenolic, Alkaloid and Terpenoid compounds extracts of Cardaria draba (Lepidium draba L.) on Human Pathogenic Bacteria." World J Pharm Res 4(6): 456-460.
2
Amin Mir M, S. S., Manmohan Singh Jassal (2016). "Antimicrobial Activity of Various Extracts of Taraxacum officinale." Journal of Microbial and Biochemical Technology 8(3).
3
Ardestani, A. and R. Yazdanparast (2007). "Antioxidant and free radical scavenging potential of Achillea santolina extracts." Food chemistry 104(1): 21-29.
4
Awoyinka OA, B. I., Ogunnowo AA (2007). "Phytochemical screening and in vitro bioactivity of Cnidoscolus aconitifolius (Euphorbiaceae)." Journal of Medical Plants Research 1(3): 63-65.
5
Baba, S. A. and S. A. Malik (2015). "Determination of total phenolic and flavonoid content, antimicrobial and antioxidant activity of a root extract of Arisaema jacquemontii Blume." Journal of Taibah University for Science 9(4): 449-454.
6
Brantner, A. and E. Grein (1994). "Antibacterial activity of plant extracts used externally in traditional medicine." Journal of Ethnopharmacology 44(1): 35-40.
7
Capannesi, C., I. Palchetti, M. Mascini and A. Parenti (2000). "Electrochemical sensor and biosensor for polyphenols detection in olive oils." Food Chemistry 71(4): 553-562.
8
Chang, C.-C., M.-H. Yang, H.-M. Wen and J.-C. Chern (2002). "Estimation of total flavonoid content in propolis by two complementary colorimetric methods." Journal of food and drug analysis 10(3).
9
Cragg, D. J. N. a. G. M. (2007). "Natural Products as Sources of New Drugs over the Last 25 Years." Journal of Natural Products 70(30): 461–477.
10
Dias, M. I., L. Barros, R. C. Alves, M. B. P. P. Oliveira, C. Santos-Buelga and I. C. F. R. Ferreira (2014). "Nutritional composition, antioxidant activity and phenolic compounds of wild Taraxacum sect. Ruderalia." Food Research International 56: 266-271.
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Escudero, N. L., M. L. De Arellano, S. Fernández, G. Albarracín and S. Mucciarelli (2003). "Taraxacum officinale as a food source." Plant Foods for Human Nutrition 58(3): 1-10.
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Espinel-Ingroff A, F. A., Peter J, Rinaldi M, Walsh T (2002). "Testing Conditions for Determination of Minimum Fungicidal Concentrations of New and Established Antifungal Agents for Aspergillus spp.: NCCLS Collaborative Study." Journal of Clinical Microbiology 40(9): 3204-3208.
13
Han, H., W. He, W. Wang and B. Gao (2011). "Inhibitory effect of aqueous Dandelion extract on HIV-1 replication and reverse transcriptase activity." BMC complementary and alternative medicine 11(1): 112.
14
Klančnik, A., S. Piskernik, B. Jeršek and S. S. Možina (2010). "Evaluation of diffusion and dilution methods to determine the antibacterial activity of plant extracts." Journal of Microbiological Methods 81(2): 121-126.
15
Kuete, V. (2010). "Potential of Cameroonian plants and derived products against microbial infections: a review." Planta Medica 76(14): 1479-1491.
16
Kuete, V. and T. Efferth (2010). Frontiers Pharm. 1: 123.
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Lanfer-Marquez, U. M., Barros, R.M.C., Sinnecker, P (2005). "Antioxidant activity of chlorophylls and their derivatives."Food Research International 38: 885-891.
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Mohsenipour, Z. H., M (2015). "Antibacterial activity of Espand (Peganum harmala) alcoholic extracts against six pathogenic bacteria in planktonic and biofilm forms." Biological Journal of Microorganism 4(16): 109-120.
19
Qian, L., Y. Zhou, Z. Teng, C.-L. Du and C. Tian (2014). "Preparation and antibacterial activity of oligosaccharides derived from Dandelion." International Journal of Biological Macromolecules 64: 392-394.
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Roshanak, S., Rahimmalek, M., and Goli S.A.H (2015). "Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves." Journal of Food Science and Technology 53(1): 721–729.
21
Sangeetha, S. and D. Ezhilarasan (2016). "In vitro antimicrobial activity of Dandelion against orodental pathogens." IJPPR 8(10): 1598-1600.
22
Schütz, K., R. Carle and A. Schieber (2006). "Taraxacum—A review on its phytochemical and pharmacological profile." Journal of Ethnopharmacology 107(3): 313-323.
23
Shahidi, F., Tabatabaei Yazdi, F., Roshanak, S., Alizadeh Behbahani, B., Vasiee, A., Norouzi, N. Evaluation of antimicrobial activity of Taraxacum pseudocalocephalum leaves extract on a number of pathogenic microorganisms and comparison with common therapeutic antibiotics in vitro. Iranian Journal of Infectious Diseases 83: 37-46.
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Sigstedt, S. C., C. J. Hooten, M. C. Callewaert, A. R. Jenkins, A. E. Romero, M. J. Pullin, A. Kornienko, T. K. Lowrey, S. V. Slambrouck and W. F. Steelant (2008). "Evaluation of aqueous extracts of Taraxacum officinale on growth and invasion of breast and prostate cancer cells." International journal of oncology 32(5): 1085-1090.
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Sohail, M., Z. Iqbal, M. Afzal, A. Afzal, I. Ur Rahman and S. Shad (2014). "In vitro antibacterial study of Taraxacum officinale leaves extracts against different bacterial pathogenic strains." Journal of Pharmacognosy and Phytochemistry 3(2): 15-17.
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Tchinda, C. F., I. K. Voukeng, V. P. Beng and V. Kuete (2017). "Antibacterial activities of the methanol extracts of Albizia adianthifolia, Alchornea laxiflora, Laportea ovalifolia and three other Cameroonian plants against multi-drug resistant Gram-negative bacteria." Saudi Journal of Biological Sciences 24(4): 950-955.
27
Wang, H.-B. (2014). "Cellulase-assisted extraction and antibacterial activity of polysaccharides from the Dandelion Taraxacum officinale." Carbohydrate Polymers 103: 140-142.
28
Wendakoon, C., P. Calderon and D. Gagnon (2012). "Evaluation of selected medicinal plants extracted in different ethanol concentrations for antibacterial activity against human pathogens." Journal of Medicinally Active Plants 1(2): 60-68.
29
Xue, Y., S. Zhang, M. Du and M.-J. Zhu (2017). "Dandelion extract suppresses reactive oxidative species and inflammasome in intestinal epithelial cells." Journal of Functional Foods 29: 10-18.
30
You, Y., S. Yoo, H.-G. Yoon, J. Park, Y.-H. Lee, S. Kim, K.-T. Oh, J. Lee, H.-Y. Cho and W. Jun (2010). "In vitro and in vivo hepatoprotective effects of the aqueous extract from Taraxacum officinale (Dandelion) root against alcohol-induced oxidative stress." Food and Chemical Toxicology 48(6): 1632-1637.
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