این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
Journal of Food Quality and Hazards Control، جلد ۳، شماره ۴، صفحات ۱۲۲-۱۲۷
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Inhibitory Effect of Echinophora platyloba Essential Oil on Aspergillus flavus in Culture Media and Cheese
چکیده انگلیسی مقاله Background: In order to avoid potential harm of synthetic additives food, development of novel functional foods containing natural ingredients is considered in current years. In this study, inhibitory effect of Echinophora platyloba Essential Oil (EO) on growth of Aspergillus flavus was evaluated in culture media and cheese. Methods: E. platyloba EO was extracted by hydrodistillation method using a Clevenger-type system. Growth of A. flavus on Potato Dextrose Agar (PDA) culture media was assayed using an agar dilution method. The lowest concentration which inhibited the growth of A. flavus was considered as Minimum Inhibitory Concentration (MIC) and the lowest concentration of EO which eliminated the mold was taken as Minimum Fungicidal Concentration (MFC). Mold spore suspension was inoculated on Iranian ultra-filtered white cheese and the means of two perpendicular diameters of the fungal colony was calculated. Statistical analysis was carried out using SPSS, Inc, Chicago, IL software (v.16.0). Results: All concentrations of EO exhibited significant inhibition (p< 0.05) of fungal growth in an agar medium. The concentration of 500 ppm of EO reduced the radial growth of A. flavus by 73.9% while higher concentration inhibited completely mold growth. MIC and MFC of the EO was 750 and 1500 ppm, respectively. All the levels of EO had an inhibitory effect (p<0.05) against radial fungal growth in cheese. However, the highest inhibitory effect was seen in cheese group treated with 2000 ppm of EO in which radial growth was reduced by 75.53%. Conclusion: This study suggested that the E. platyloba as a natural inhibitor was able to control the growth of molds in foods such as cheese.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله h حسنوند | h. hasanvand
department of food hygiene, faculty of veterinary medicine, university of shahrekord, chaharmahal and bakhtiari, iran


h مشتاقی | h. moshtaghi
department of food hygiene, faculty of veterinary medicine, university of shahrekord, chaharmahal and bakhtiari, iran


a حشمتی | a. heshmati
nutrition health research center, hamadan university of medical sciences, hamadan, iran

سازمان اصلی تایید شده: دانشگاه علوم پزشکی همدان (Hamadan university of medical sciences)

m بنیادیان | m. boniadian
department of food hygiene, faculty of veterinary medicine, university of shahrekord, chaharmahal and bakhtiari, iran


m عباس والی | m. abbasvali
department of food hygiene, faculty of veterinary medicine, university of shahrekord, chaharmahal and bakhtiari, iran
نشانی اینترنتی http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-1-130&slc_lang=en&sid=en
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/369/article-369-313634.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده تخصصی
نوع مقاله منتشر شده Original article
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات