Journal of food quality and hazards control

Search published articles

Showing 6 results for Bag

Antioxidant Activity of Methanol and Ethanol Extracts of Satureja hortensis L. in Soybean Oil

A. Kamkar, F. Tooriyan, M. Jafari, M. Bagherzade, S. Saadatjou, E. Molaee Aghaee,
Volume 1, Issue 4 (December 2014)

Abstract

Background: Considering the wide consumption of some synthetic antioxidants and their probable negative health effects, in this study, the protective effects of Satureja hortensis L. extracts in stabilizing soybean oil against oxidation at different concentrations (200 and 400 ppm) were tested.
Methods: The aerial parts of S. hortensis L. were collected from Isfahan province and extracted with 100 ml methanol and ethanol. Soybean oil was selected due to its unsaturated fatty acids variety. Antioxidant activity of the extract was evaluated using 2, 2-diphenyl-1-picrylhydrazyl test. A β-carotene-linoleic acid assay was also applied for the antioxidant capacity. Total phenolic and flavonoid content, peroxide value and thiobarbituricacid-reactive substances (TBARs) were measured for the soybean oil samples. Experiments were carried out in triplicates and data were processed with ANOVA test by SPSS software (16.0).
Results: S. hortensis L. extracts had significantly (p≤0.05) lower peroxide and thiobarbituric acid value of samples during storage at 60 ^°C. The half maximal inhibitory concentration (IC₅₀) values for methanol and ethanol extracts were 31.5±0.7 and 37±0 µg/ml, respectively. In the β-carotene/linoleic acid system, methanol and ethanol extracts exhibited 87.5%±1.41 and 74%±2.25 inhibitions against linoleic acid oxidation. The total phenolic and flavonoid contents of methanol and ethanol extracts were (101.58±0.26 mg/g) and (96±0.027 mg/g), (44.91±0.14 mg/g) and (14.3±0.12 mg/g) expressed in gallic acid and quercetin equivalents, respectively.
Conclusion: Methanol and ethanol extracts of S. hortensis could be prepared and added to the commercial vegetable oils as natural antioxidant and so they may be suitable alternative for some synthetic antioxidants.

Bacillus cereus Assessment in Dried Vegetables Distributed in Tehran, Iran

S. Ghourchian , M. Douraghi , A. Baghani , M.m. Soltan Dallal ,
Volume 5, Issue 1 (March 2018)

Abstract

Background: Bacillus cereus is one of the important agents of the food-borne diseases worldwide. In the present study, the dried vegetable samples distributed in Tehran, Iran were evaluated in order to isolation, identification, and enumeration of B. cereus.
Methods: A total of 140 samples containing open and packed dried vegetables were randomly purchased from different areas of Tehran, Iran from March to August 2015. Dried vegetable samples were equally divided into seven groups, including dill, parsley, coriander, tarragon, mint, his, and pot roast. After culturing of samples, isolated B. cereus colonies were enumerated and identified using biochemical tests. The statistical tests were done by SPSS 16 (Chicago, IL, USA) software.
Results: Totally, 44 out of 140 (31.4%) dried vegetable samples were contamintaed with B. cereus. The B. cereus contamination were found in 25 out of 70 (35.7%) and 19 out of 70 (27.1%) open and packed dried vegetable samples, respectively. There was no statistically significant difference (p>0.05) between contamination rate of B. cereus in open and packed dried vegetable samples. Also, contamination rate of B. cereus was not significantly different (p>0.05) among various kinds of vegetable samples.
Conclusion: Our study showed that dried vegetables sampled from Tehran, capital of Iran were contaminated with B. cereus. More researches are required in order to evaluate the prevalence of B. cereus contamination in raw and fresh vegetable samples consumed in the country.

DOI: 10.29252/jfqhc.5.1.29

Antibacterial and Antioxidant Potential of Essential Oils of Five Spices

S. Purkait, A. Bhattacharya, A. Bag, R.r. Chattopadhyay ,
Volume 5, Issue 2 (June 2018)

Abstract

Background: Essential Oils (EOs) of spices may serve as a potential source of antibacterial and antioxidant agents due to the presence of a diverse group of phytochemicals. In the present investigation, an attempt has been made to seek EOs from five commonly used spices that have both strong antibacterial and antioxidant potential to shed some light on these important aspects.
Methods: In vitro antibacterial efficacy of black cumin, black pepper, cinnamon, clove, and nutmeg EOs were evaluated against some food-borne bacteria using agar well diffusion, microbroth dilution, and time-kill assay methods. Antioxidant potential was evaluated by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, β-carotene linoleic acid bleaching and Fe²⁺ ion chelating methods. Chemical characterization of EO components was performed by Gas Chromatography-Mass Spectrometry (GC-MS). Statistical analysis of data was performed using SPSS software, version 18.0.
Results: Black pepper, cinnamon, and clove EOs had significantly (p<0.05) higher antibacterial properties comparing to the black cumin oil and nutmeg EOs. Clove and cinnamon EOs showed the highest and lowest antioxidant potential, respectively. GC-MS analysis revealed that eugenol, cinnamaldehyde, and β-caryophyllene were the main constituents of clove, cinnamon, and black pepper oils, respectively.
Conclusion: The results provide evidence that EOs of clove, black pepper, and cinnamon may serve as effective natural preservatives in the food industry. Further studies are needed for their plausible applications in the food industry.

DOI: 10.29252/jfqhc.5.2.6

Comparative Effects of Hibiscus Leaves and Potato Peel Extracts on Characteristics of Fermented Orange Juice

A.r.e. El-Hadary , A.m. Sulieman, G.a. El-Shorbagy,
Volume 10, Issue 1 (March 2023)

Abstract

Background: Fermented foods are gaining interest because of their ability to improve health, as well as their good taste, and the desire of many to eat them. This investigation aimed to enhance the chemical and physical properties, sensory evaluation, and shelf life of fermented orange juice by adding liquid hibiscus leave (Hibiscus sabdariffa) and potato peel (Solanum tuberosum) extracts.
Methods: The extracts of hibiscus leaves and potato peel were added to fermented orange juice, and the samples were divided into five parts. Two parts with different concentrations of hibiscus leave extracts (5%, FHL₅ and 10%, FHL₁₀), and the other two parts with different concentrations of potato peel extracts (5%, FPP₅ and 10%, FPP₁₀). The Fifth part was fermented orange juice without any additives (PC). Then, they were estimated for the acidity, total solid solution, viscosity, carbohydrates, vitamin C, antioxidants profile, color, total microbial count, and sensory evaluation during storage time at 4±2 °C. Statistical analysis was done by IBM SPSS version 25.0 software.
Results: The results showed no significant mean difference (p>0.05) between samples in acidity. FHL₁₀ registered the highest values in total solid solution, vitamin C, antioxidants profile, and sensory evaluation, while FPP₁₀ registered the highest values in viscosity and total microbial count. Also, FPP₁₀ registered the highest values in overall acceptability (8.85±0.24, 8.78±0.26, 8.71±0.26, and 8.78±0.26 at zero, 7^th, 14^th, and 21^st days of storage time, respectively) followed by FPP₅ with no significant mean difference values (p>0.05).
Conclusion: The extracts of hibiscus leaves and potato peel can improve acceptability and shelf life of fermented orange juice summarized in the enhancement vitamin content, antioxidants profile, color, and sensory properties.

DOI: 10.18502/jfqhc.10.1.11988

Evaluation of Antimicrobial and Structural Properties of Thyme Essential Oil-Loaded Chitosan-Capric Acid and Chitosan-Stearic Acid Nanogels

A. Rajaei , D. Salarbashi , ‪m. Tafaghodi , Z. Sabeti , F. Sabbagh , S. Rakhshani , H. Kamali , E. Fahmideh-Rad ,
Volume 10, Issue 3 (September 2023)

Abstract

Background: This study aimed to investigate the physicochemical properties, antimicrobial activity, and cytotoxicity of Thyme Essential Oil (TEO) encapsulated by chitosan nanogels.
Methods: In this study, chitosan-stearic acid and chitosan-capric acid nanogels were developed in two ratios of chitosan to fatty acid (10: 1 and 10: 3).
Results: The results of Fourier-Transform Infrared Spectroscopy analysis showed a successful binding of chitosan to capric and stearic acids. Scanning Electron Microscope images revealed that particle formation improved with increase of the ratio of fatty acid to chitosan. The antimicrobial capacity of both encapsulation systems on three species of microorganisms (Staphylococcus aureus, Escherichia coli, and Candida albicans) was studied. A sustained release of curcumin was observed in Simulated Intestine Fluid. The developed nanogels did not have any toxicity on different cell lines. The results also showed that the antimicrobial capacity of TEO encapsulated with chitosan nanogels was higher (p<0.05) than the ionic method (use of sodium triphosphate incorporating chitosan).
Conclusion: The results have shown that encapsulating TEO in chitosan nanogels is a suitable alternative for synthetic antibiotics in different products.

DOI: 10.18502/jfqhc.10.3.13646

Investigation of Enterotoxin-Producing Genes (sea, seb, sec, and sed) in Staphylococcus aureus Isolated from Raw Traditionally and Pasteurized Milk Supplied in Tehran, Iran

Z. Rajabi , A. Monadi Sefidan , M. Zarebavani , S. Sharifi Yazdi , S. Sharifi Yazdi , P. Torabi Bonab , S.z. Mirbagheri , M.m. Soltan- Dallal ,
Volume 10, Issue 4 (December 2023)

Abstract

Background: The issue of milk quality appears to be vital due to its nutritional value and since raw milk can be regarded as an appropriate environment for the growth of several pathogens by producing an enterotoxin. The aim of present study is to investigate enterotoxin-producing genes (sea, seb, sec, and sed) from Staphylococcus aureus isolated from raw traditional and pasteurized milk in Tehran, Iran.
Methods: One hundred and fifty samples of raw traditional milk supplied in five districts of Tehran were collected and simultaneously15 pasteurized milk samples from various brands were prepared and examined phenotypically and bio-chemically for the existence of S. aureus. The presence of sea, seb, sec, sed genes was assessed by Polymerase Chain Reaction and ultimately the antibiotic residue was measured with a commercial kit.
Results: In this study, 32 (21.3%) samples of raw traditional milk and one sample (6.7%) of pasteurized milk samples were infected with S. aureus. The frequency of presence of sea, seb, sec, and sed genes regarded to be: 9 (28.12%), 14 (43.75%), 6 (18.75%), 2 (6.25%), respectively however sec gene failed to identify. Basically 38 (33.25%) of raw traditional milk samples as well as 5 (33.33%) of pasteurized milk included antibiotic residue.
Conclusion: The high prevalence of S. aureus comprising enterotoxin genes in raw traditional milk is considered as a severe warning to the community and highlights the need for a high quality product.

DOI: 10.18502/jfqhc.10.4.14180

Page 1 from 1

Designed & Developed by : Yektaweb