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فصلنامه علمی پژوهشی گیاهان دارویی، جلد ۱، شماره ۲۵، صفحات ۴۹-۵۳
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی The Effects of Autoclaving, Salt and Protein on Antimicrobial Activities of Iranian Sumac
چکیده انگلیسی مقاله Although many compounds have already approved for use in food as antimicrobials, research for finding greater number of these compounds are still interesting because most currently approved food antimicrobials have limited applications due to food compound interactions. Finding new food antimicrobials requires expensive investigations. Traditional herbal antimicrobial agents like sumac can play an important role. If it is demanded to promote sumac to the rank of a food antimicrobial agent, its stability and interactions must be evaluated. The evaluation of sumac heat stability was done by measuring MICs and MBCs of the extract against some food- related bacteria in extreme condition of autoclaving. The main components of sumac extract are tannic compounds. Tannins have interactions with salt and proteins, and they become sediment in such conditions. Antimicrobial activities of the extract were measured by well diffusion method in the presence of salt and protein and compared with the activities of pure extract. The results show that sumac is heat stable but has interactions with salt and proteins that reduce its activity against Gram- negatives.
کلیدواژه‌های انگلیسی مقاله
نویسندگان مقاله gh امین | gh amin
department of pharmacognosy, school of pharmacy and medicinal plants research center, medical sciences university of tehran, tehran, iran, p.o.box 14155 - 6451, tel 98-21-66959090, fax 98-21-66461178

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

mm احمدیان عطاری | mm ahmadian attari
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

mr فاضلی | mr fazeli
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

h جمالی فر | h jamalifar
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

h آشتیانی | h ashtiani
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

a قبادی | a ghobadi
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

r شکیبا | r shakiba
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

m khanlarbeik | m khanlarbeik
department of pharmaceutical and food control, school of pharmacy and pharmaceutical science research center, medical sciences university of tehran

سازمان اصلی تایید شده: دانشگاه تهران (Tehran university)

نشانی اینترنتی http://jmp.ir/browse.php?a_code=A-10-70-2&slc_lang=en&sid=fa
فایل مقاله اشکال در دسترسی به فایل - ./files/site1/rds_journals/88/article-88-329664.pdf
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده فارماکوگنوزی
نوع مقاله منتشر شده پژوهشی
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