Food Hygiene
Mehdi Fathollahi; Majid Aminzare; Mehran Mohseni; Hassan Hassanzadazar
Volume 10, Issue 4 , December 2019, , Pages 299-305
Abstract
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 ...
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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.
Clinical Pathology
Payam Baghban Kanani; Mohsen Daneshyar; Javad Aliakbarlu; Fatemeh Hamian
Volume 8, Issue 2 , June 2017, , Pages 163-169
Abstract
Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature ...
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Two hundred and fifty male 1-day-old broiler chicks (Ross 308) were used to investigate the effects of dietary supplementation of turmeric and cinnamon powders on meat quality and lipid peroxidation of broilers under heat stress condition. The five treatment groups were control (recommended temperature for Ross 308), heat stressed (32 ± 1 ˚C from 9:00 AM to 5:00 PM during finisher period) and heat stressed birds fed with 0.50% turmeric, 0.50% cinnamon and a blend of cinnamon and turmeric (0.25% turmeric + 0.25% cinnamon). The results showed that there were no significant differences between the treatments for ether extract, ash and crude protein contents of thigh meat at 42 day of age (p > 0.05). Heat stress decreased the pH value and dry matter (DM) content of thigh meat, whereas the consumption of all experimental diets (turmeric, cinnamon and both of them) compensated the decreased pH and DM values due to heat stress to some extent but could not restore them to the level of control treatment (p< 0.01). Furthermore, the thigh meat lightness was increased under heat stress (p < 0.05). The thiobarbituric acid reactive substances and free radicals scavenging activity were increased in thigh meat of broilers reared under heat stress (p < 0.05), while these parameters were reduced by the combination of both plants (p < 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove the detrimental effects of heat stress on meat quality.
