Search published articles


Showing 3 results for ابرهیمی همتی کیخا
Antimicrobial potential of Cordia myxa fruit on pathogenic bacteria: A study “in vitro” laboratory conditions

Volume 17, Issue 101 (july 2020)
Abstract

In this investigation, the Cordia myxa fruit mucilage (CMFM) was extracted by water to seed ratio 1:6, extraction temperature 58 ᵒC, and pH 4. After sterilization of extracted mucilage, its antibacterial activity was assessed on pathogenic bacteria including Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis under laboratory conditions. Antimicrobial potential of mucilage, at the different CMFM levels: 37.5, 75, 150 and 300 mg/ml was evaluated using disk diffusion agar and well diffusion agar methods. Furthermore, the interaction of CMFM with gentamicin and chloramphenicol antibiotics was assessed. Results shown that by increasing the CMFM concentrations, the inhibition zone diameter around the discs were noticeably increased. In the disk diffusion agar method, the highest inhibition zone diameter was observed at the concentration of 300 mg/ml CMFM for Staphylococcus epidermidis with 11.10 mm. The minimum inhibitory concentration (MIC) for Salmonella typhi, Escherichia coli, Pseudomonas aeruginosa, Listeria innocua, Staphylococcus aureus, Bacillus cereus, Bacillus subtilis and Staphylococcus epidermidis was 64, 64, 16, 32, 128, 64, 256 and 64 mg/ml, respectively. Results shown that the minimum bactericidal concentration (MBC) of CMFM for the all tested bacterial strains was greater than their MIC.


In vitro investigation of the antimicrobial activity of Dezfuli orange peel essential oil with and without common antibiotics on some pathogenic bacteria

Volume 18, Issue 111 (May 2021)
Abstract
Given the rise in the infectious diseases caused by pathogens, identification of medicinal plants and purification of their nutraceuticals can be useful in treating such diseases. In this experimental study, the antimicrobial activity of Dezfuli orange peel essential oil was examined on 3 Gram-negative strains (Escherichia coli, Pseudomonas aeruginosa and Salmonella typhi) and 5 Gram-positive strains (Staphylococcus aureus, Bacillus cereus, Bacillus subtilis, Staphylococcus epidermidis and Listeria innocua) through agar disc diffusion, agar well diffusion, minimum inhibitory concentration (microdilution broth) and minimum bactericidal concentration. Furthermore, the interactions between the essential oil and chloramphenicol, gentamycin and tetracycline were investigated. The results of disc diffusion showed that the longest and shortest diameters of the growth inhibition zone belonged to B. cereus (21.20 mm) and L. innocua (13.20 mm) respectively. In the agar diffusion test, S. aureus and E. coli respectively had the longest (17.30 mm) and shortest (11.10 mm) diameters of the inhibition zone. The minimum inhibitory concentration was equal to 25, 400, 50, 12.5, 25, 25, 400 and 12.5 mg/ml for E. coli, P. aeruginosa, S. typhi, S. aureus, B. cereus, B. subtilis, S. epidermidis and L. innocua respectively. The minimum bactericidal concentration of the essential oil was greater than 400 mg/ ml for all the strains.
Optimization of producing baguette bread containing acorn flour and evaluating its characteristics

Volume 21, Issue 154 (December 2024)
Abstract
In addition to the nutrients, acorn fruits contain a large amount of Polyphenolic compounds. For this reason, acorn can be considered as a suitable raw material for making bread and sweets. The use of acorn flour in food products leads to enhancing their nutritional value, creating added value for this forest fruit and then, helps to preserve oak lands and forests. Therefore, the purpose of this research was to enrich bread using acorn flour. So, the effect of replacing 10-30% acorn flour with wheat flour along with 1-4% gluten on the quality characteristics of the produced bread was investigated. Optimization of bread formula was done based on response surface method. The results showed that the use of acorn flour leads to an increase in hardness in bread and the addition of gluten moderates part of this effect. The initial hardness and specific volume of the samples were obtained in the range of 7.31 to 9.1 N and 2.94 to 3.7 cm3/g corresponding to the samples with the lowest and highest amount of acorn flour. The results of image processing of bread crumb showed that with the increase in the percentage of acorn flour usage, the percentage of porosity decreased significantly, although the porosity value was increased by the addition of gluten (p<0.05). It was also found that the addition of acorn flour caused a decrease in the brightness of the crumb and crust of the bread. Finally, the optimized formula with 10% acorn flour and 4% gluten was more accepted by the panel taste, with a score of 4.83, compared to the sample without acorn flour, which scored 4.08. Therefore, it is possible to remove the disadvantages of bread containing oak flour by adding gluten and even achieve bread with a more favorable overall acceptance than wheat bread.
 
Page 1 from 1