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Articles by M.R. Fazeli
Total Records ( 2 ) for M.R. Fazeli
  S. Jafari , S. Esfahani , M.R. Fazeli , H. Jamalifar , M. Samadi , N. Samadi , A. Najarian Toosi , M.R. Shams Ardekani and M. Khanavi
  The volatile oil from Citrus aurantifolia (Christim) Swingle (lime) fruit peel is abundantly used as flavoring agent in food industries. In this study chemical composition and antimicrobial activity of essential oil Citrus aurantifolia against food-borne pathogens was determined to investigate its potential in reducing microbial population of cream-filled baked goods. Fifty componenets were identified in Citrus aurantifolia essential oil by GC-MS analysis and limonene, α-terpineol and γ-terpinen were the most abundant constituents. The results of bioburden determination showed that cream-filled cakes and pastries were mainly contaminated with Staphylococcus epidermidis and Bacillus subtilis. Lime essential oil showed potent antibacterial activity against spoilage bacteria. MICs (Minimum Inhibitory Concentration) of lime essential oil against S. epidermidis and B. subtilis were determined 4 and 8 μL disc-1, respectively. By using 16 and 32 μL mL-1 of essential oil, more than 99.9% reduction in S. epidermidis and B. subtilis counts were observed, respectively. The use of Citrus aurantifolia essential oil in concentrations higher than MIC value can improve shelf life of cream-filled cakes and pastries. According to our results, lime oil can increase the time needed for the spoilage bacteria to reach concentrations able to produce a perceivable spoilage and it may consequently reduce the risk of diseases associated with consumption of contaminated products.
  M. Mohseni , T. Ohe , M.R. Fazeli , S.N. Ostad , M. Hamedi , H. Jamalifar and E. Azizi
  In this study, mutagenic potential of red florets of Iranian Safflowers IL 111 was evaluated by Ames test using Salmonella typhimurium TA98 and TA100 strains. Florets collected and dried in two conditions, dried on shade and dried on the bolls by sun. Extractions have been done with 70% hydro-ethanolic solution and also boiling water. Solvents were then evaporated from extracts by freeze drier. Different dilutions of extracts were prepared in either distilled water or DMSO to be evaluated in the presence and absence of S9 bioactivation. Test and control plates were prepared according to the plate incorporation method and incubated for 48 h at 37°C. Then the number of reverted colonies was counted to determine the Mutation Ratio (MR) for each test concentration. The MR for test samples was far less than positive controls to be considered mutagen. There was also no significant difference in MR of extracts before and after S9 bioactivation at studied concentrations. Therefore, it can be concluded that Safflower extracts have no mutagenic activities under different preparatory and assay conditions using Ames mutagenicity assay.
 
 
 
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