List of Articles garlic extract

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  1 - Mathematical Modeling and Otimization of Drying Kinetic of Quince (Cydonia olonga) Fruit Slices
  Morteza Mohamadi Zahra pour Falah Monire Nahardani Seyed Mohamad Meshkani
  Introduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with More

  Introduction: Drying is one of the oldest methods for preservation of agricultural products and it is aimed and tried to effectively increase the drying rate by heat and humidity transfer. Materials and Methods: In this study, drying process for quince fruit slices with 3, 5 and 7 mm thickness at 60–80°C to reach a maximum of diffusion effects (Deff) and decrease drying time using response surface methodology have been optimised. Results: The results showed that Midli model had minimum amounts of RMSE, MRPD and W2 and a maximum of R2. Optimization of drying process indicated that the application of 71°C for 7mm thickness had the most diffusion effect with least drying time. Conclusion: Hot air drying method removes the moisture from the fruit and generally is suitable for drying quince fruit. Manuscript profile
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  2 - The Antimicrobial Effect of Garlic Extract on Staphylococous aureus and Escherichia coli O157:H7 in Ready to Cook Chicken
  مریم Ranjbar انوشه Sharifan شاهرخ Shabani مهدی Amin Afshar
  Introduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have be More

  Introduction: In recent years chemical preservatives have been commonly used in foods to increase the shelf life. Due to these preservatives their continuous use in food might not be recommended therefore the application of natural preservatives, substances that have been employed for a long period is preferred. In this research, the antimicrobial effects of garlic extract, a natural preservative has been investigated in ready to cook chicken. Materials and Methods: The minimum inhibitory concentrations of the garlic extract were determined by using agar dilution method for Staphylococousaureus and Escherichia coli O157:H7in vitro. Furthermore for testing the antimicrobial effect of garlic extract in food system, different concentrations of garlic extract (0, 6, 7, 8, 10 mg/ml) were added to ready to cook chicken and the activities were evaluated after 24, 48, 72 hours and one week .The effects of adding different concentrations of extract on sensory behaviour were also evaluated. Results: The results have shown that Garlic extract has significant anti-microbial effects on the tested bacteria and the MIC was 7 mg/ml for both bacteria. By increasing the concentration of the garlic extract, the counts were reduced (p<0.05). It is also proved that the optimum concentrations (7, 8 mg/ml) of garlic extract had a significant effect on the sensory characteristics of cooked chicken. Conclusion: The optimum concentration of garlic extract, apart from decreasing the bacterial counts and increasing the shelf life, had a positive effect on organoleptic properties of cooked chicken. Therefore this compound might be employed as replacement for the chemical preservatives used in food industry. Manuscript profile
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  3 - The Effect of Hydroalcoholic Garlic Extract on Hormonal, Clinical Pathology and Histopathological Components in Roosters
  paiman Azordedast majid Gholami-Ahangaran Elham Moghtadaei-Khorasgani
  Inroduction & Objective:The use of garlic as a sexual promotor is common in traditional medicine. Garlic has many antioxidant compounds. Therefore, the aim of this study was to evaluate the effect of garlic hydroalcoholic extract on metabolic and testosterone level, More

  Inroduction & Objective:The use of garlic as a sexual promotor is common in traditional medicine. Garlic has many antioxidant compounds. Therefore, the aim of this study was to evaluate the effect of garlic hydroalcoholic extract on metabolic and testosterone level, and testicular histology in roosters. Materials and Methods:In this experimental study, 108 roosters of Golpayegani breed were used. Roosters were divided into 4 groups including control and treated with doses of 500, 1000 and 1500 mg hydroalcoholic garlic extract in litter of drinking water. The extract was administered orally for 14 days. At the end of the experiment, serum testosterone, T3 and T4 levels, as well as liver enzymes and lipid profiles were measured and testicular tissue was examined for histological changes. Results: Serum levels of testosterone, T3 and T4 were significantly increased in the group treated with 1500 mg garlic extract in litter of drinking water (P <0.05). Although the amount of liver enzymes in different groups did not show a significant difference, but the amount of triglycerides and cholesterol in the groups receiving different concentrations of garlic extract decreased. In the treated groups with 1000 and 500 mg of garlic extract, the number of seminiferous tubules and the number of normal sperm were higher than the other groups Conclusion: The biological compounds in garlic with physiological and hormonal changes are able to increase fertility by increasing the density of seminiferous tubules and increasing the normal sperm population. Manuscript profile
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  4 - Investigating the effect of dill and garlic extracts on shelf-life and sensory properties of heat treated non-carbonated doogh
  F. Dinpajhooh M.R. Khani V. Fadaei Noghani
  10.30495/jfh.2019.545855
  Doogh is a fermented dairy beverage which its shelf-life can be reduced by the activity of microorganisms and chemical and sensory changes of product. This study aimed at producing a heat treated doogh using combination of dill (0.05, 0.075, and 0.1%) and garlic (0.04, More

  Doogh is a fermented dairy beverage which its shelf-life can be reduced by the activity of microorganisms and chemical and sensory changes of product. This study aimed at producing a heat treated doogh using combination of dill (0.05, 0.075, and 0.1%) and garlic (0.04, 0.06, and 0.08%) extracts as biopreservatives. Microbial, chemical, and sensory properties of samples were evaluated during six weeks of storage at 8°C. The results showed that microbial count were dependent on the amounts of extracts used in doogh samples formulation. On the other hand, by increasing concentration of extracts, total bacterial counts, mold and yeast counts decreased significantly (p < 0.05). Also, the results showed that amounts of pH decreased and acidity increased significantly in doogh samples over time, but these indices have less changed in treatments containing different concentrations of dill and garlic extracts compared to control sample (p < 0.05). Also, results revealed that increasing the extract concentrations increased scores of most sensory parameter (flavor, odor, mouthfeel, and overall acceptability) (p < 0.05). Control sample had mostly the least scores of sensory properties (except color) and the highest microbial load and acidity during storage time which had significant difference with the most treatments (p < 0.05). According to the results obtained, the doogh sample containing 0.1% of dill extract and 0.08% of garlic extract was considered to be the best treatment. Manuscript profile
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  5 - Effect of carboxymethyl cellulose and sodium alginate-based edible coating containing wild garlic (Allium ursinum L.) extract on the shelf-life of lactic cheese
  S.M. Mousavi L. , Najafian M. Farsi
  10.30495/jfh.2020.671488
  Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored More

  Nowadays, coating by natural materials is one of the novel food preservation methods with extensive applications. Cheese is a popular food, however, its high daily intake due to its high salt content may threaten the health of consumers. In this study, instead of stored in brine, the novel method for cheese coating was used with the combination of 2% sodium alginate and 3% carboxymethyl cellulose with wild garlic extract at three concentrations of 0.5, 1 and 1.5%. Two uncoated cheese specimens (stored in or out of brine) were considered as the control groups. Physicochemical (pH, acidity and weight loss), microbial (thermophile, psychrophile, mold and yeast count), and sensory properties of the samples were investigated for 21 days at 4 °C. The results showed that during storage, pH decreased significantly (p < 0.05) while acidity, weight loss and microbial load increased. Coating with various ratios affected all of the sensory properties of the cheese samples. So that the highest score of total acceptance was related to the coating with 1.5% wild garlic extract. According to the results, edible coating based on sodium alginate and carboxymethyl cellulose, containing the wild garlic extract, can be used to increase the shelf life of cheese. Manuscript profile
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  6 - Effect of alcoholic extract of garlic (Allium sativum) on some food born pathogenic bacteria
  M. Ghiami Rad R. Akbari A. Safari
  According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different c More

  According to consumers' desire to consume foods without preservatives or containing a natural preservative, the use of plant extracts as a food preservative instead of chemicals has increased. This study was conducted to determine the antibacterial effect of different concentration of alcoholic extract of garlic (Allium sativum) on standard strains of Salmonella enteritidis, Bacillus subtilis, Listeria monocytogenes and Yersinia entrocolitica. For this purpose, the agar well diffusion method was used. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) were measured with microtiter plate method using the rezazurin reagent. The results showed that garlic alcoholic extract had an inhibitory effect on any four tested bacteria. The highest inhibitory effect was observed on B. subtilis;meanwhile,the slightest effect was found on S. enteritidis. The minimum inhibitory concentration of 0.39 mg/ml was observed for B. subtilis, however the highest amount was estimated at 12.5 mg/ml for S. enteritidis. According to the results of recent research it was concluded that alcoholic extract of garlic had appropriate antibacterial impact against bacteria and therefore could be used as a natural preservative in various foods. Manuscript profile
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  7 - The effect of different levels of garlic extract administration at various time periods on the extent of serumic lipid peroxidation in laying hens
  saeed rasoulinejad nariman sheykhi hossein hassanpour
  Free radicals are involved in molecular changes and mutation and if they are not inactivated the resultant lipid peroxidation will damage all types of cellular macromolecules such as proteins, carbohydrates, lipids and nucleic acids. Natural diet containing antioxidants More

  Free radicals are involved in molecular changes and mutation and if they are not inactivated the resultant lipid peroxidation will damage all types of cellular macromolecules such as proteins, carbohydrates, lipids and nucleic acids. Natural diet containing antioxidants plays an important role in health, reproduction, performance, safety and growth in poultry. Garlic extract with a high antioxidant effect very useful against free radicals and infective agents. In this study, the effect of concentration of 0.01 and 0.02% of garlic extract in drinking water with periods of 2, 4 and 6 days a week were evaluated on lipid peroxidation. In addition to assessing the best concentration, economic aspects were also considered. So at the end of the third week, the best effect on reducing lipid peroxidation was seen in T3 which had received the concentration of 0.02% of garlic extract, two days a week.  After six weeks of trial, Group T7 which had received the concentration of 0.02% garlic extract for 6 days a week, showed the best effect on reducing lipid peroxidation. Our studies also showed that garlic extract improved mass production in all groups compared to the control group.  Considering the amount of lipid peroxidation at the end of the sixth week, herd performance in six weeks and calculating the average sale price of mass production, minus the cost of feed consumed per group, it is concluded that group T4 which received garlic extract concentration of 0.01% for 4 days a week (Saturday, Monday, Wednesday, Thursday) showed the best option in view of the economic conditions. Manuscript profile
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  8 - Effects of garlic and stevia extract along with endurance activity on anxiety-like behaviors of male Wistar rats induced obesity with high-fat diet
  Mahsa Taleshi reza rezaeeshirazi Javad Ziaolhagh Habib Asgharpour
  Aim of the present study was to investigate the effect of supplementation of garlic and stevia extract along with endurance activity on anxiety-like behaviors of male Wistar rats induced obesity with a high-fat diet. In this fundamental and experimental research, in ord More

  Aim of the present study was to investigate the effect of supplementation of garlic and stevia extract along with endurance activity on anxiety-like behaviors of male Wistar rats induced obesity with a high-fat diet. In this fundamental and experimental research, in order to induce obesity, 50 three-week-old male Wistar rats were exposed to a high-fat diet for 12 weeks, and then in 7 healthy control groups (HC), obese (HFD), garlic (G), stevia (St), aerobic (ET), garlic+aerobic (ET+G) and stevia+aerobic (ET+St) were randomly divided. Aerobic exercises including 30 minutes a day, 8 m/min and 5 days a week and garlic and stevia extract with a concentration of 250 mg/kg were also added to the water consumed daily. Cross-maze test was used to measure anxiety-like behaviors. ANOVA was used to determine the difference between groups and a significance level of 0.05 was considered. The results showed that the percentage of entering the open arm in the 12 weeks of high-fat diet in the obese group compared to the control group was significantly reduced (P=0.001) and in the 8 weeks exposed to exercise and extract interventions, the ET group (0.001) P=0), ET+G (P=0.001) and ET + St (P=0.001), had a significant increase compared to the HFD group. The present study showed that induction of obesity increases anxiety in male Wistar rats and it seems that the combination of aerobic exercise with garlic extract, the combination of aerobic exercise and stevia extract, aerobic exercise, stevia and garlic are effective in improving this process. Manuscript profile
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  9 - The effect of chitosan edible coating containing garlic extract and coriander essential oil on microbial and sensory properties of rainbow trout fillet in refrigerated storage
  Maryam Foromandi Mohammadreza Khani
  Fish is a highly perishable food and it seems necessary to use natural preservative with antimicrobial properties. This study aimed to evaluate the effect of chitosan coating with garlic extract and coriander essential on microbial and sensory quality of rainbow trout f More

  Fish is a highly perishable food and it seems necessary to use natural preservative with antimicrobial properties. This study aimed to evaluate the effect of chitosan coating with garlic extract and coriander essential on microbial and sensory quality of rainbow trout fillet during 12 days at refrigerator storage condition. For this purpose, 8 treatments were prepared with chitosan coating containing garlic extract and coriander essential oil both separately and in combination forms (in amounts of 0.1 and 0.5%) and 2 control samples including control 1 (without coating) and control 2 (chitosan coating without extract and essential oil). Then all samples were evaluated by microbiological tests including total microbial counts, total psychotropic counts, and coliforms, and sensory properties including texture, color, odor, and overall acceptance at days of 0, 3, 6, 9, and 12 during storage. The results showed that the treatment coated with chitosan containing 0.5% garlic extract and 0.5% coriander essential oil had the lowest total microbial counts, total psychotropic counts and coliforms during 12 days of storage, and the highest amounts of microbial counts were observed in control 1 and then control 2 samples (P<0.05). Also the treatment with the highest amounts of garlic extract and coriander essential oil had better sensory scores by the end of storage period compared to control samples. So, it is suggested that chitosan coating with garlic extract and coriander essential oil as an antimicrobial agent, can be used for extending shelf-life of fish fillet. Manuscript profile
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  10 - Determination of icaD gene expression level in Staphylococcus aureus by treatment with garlic extract and rifampin
  Seyedeh Elham Hosseini Salekdeh Hadi Habibollahi Mohammad Reza Safari Motlagh
  10.30495/jdb.2021.680720
  In this research, antibiogram, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were conducted with specific concentrations of rifampin antibiotic and garlic extract (garlic tablet). Biofilm phenotypic test was performed with 96 More

  In this research, antibiogram, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) tests were conducted with specific concentrations of rifampin antibiotic and garlic extract (garlic tablet). Biofilm phenotypic test was performed with 96 wells microplate and with different concentrations of rifampin and garlic. Following the extraction of RNA from rifampin and garlic-affected specimens, as well as control, cDNA synthesis and then real time PCR were performed and the icaD gene expression level was measured in the samples. The results of MIC and MBC under rifampin treatment and the combination of garlic and rifampin for all strains were 375 and 750 μg/ml, respectively. Based on Real time PCR results, icaD gene expression was influenced by garlic extract and rifampin, and decreased significantly in the strains. In addition, the rifampin composition and garlic extract resulted in a further reduction in the expression of this gene. Garlic extract and rifampin in the standard strain reduced the icaD expression to 38% and 56%, respectively and the combination of rifampin and garlic extract led to a reduction of 67% of the icaD biofilm gene expression. Manuscript profile
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  11 - Comparison of the effect of garlic extract and gentamicin on icaA biofilm gene expression in Staphylococcus aureus
  Fatemeh Karami Hadi Habibollahi Mohammad Reza Safari Motlagh
  10.30495/jdb.2021.686586
  In this study the effect of garlic extract and its comparison with gentamicin antibiotic on three strains of S. aureus bacteria was evaluated based on antibiogram method and MIC test, the results of which confirm the anti-staphylococcal effect of garlic extract and its More

  In this study the effect of garlic extract and its comparison with gentamicin antibiotic on three strains of S. aureus bacteria was evaluated based on antibiogram method and MIC test, the results of which confirm the anti-staphylococcal effect of garlic extract and its synergistic effect with gentamicin antibiotic. Based on phenotypic test, the effect of garlic extract and gentamicin alone and together on reducing the production of biofilm in this bacterium was evaluated and proven. The presence of icaA gene in the studied strains was confirmed by PCR and using Real time PCR technique, the expression of icaA gene under the treatment of garlic extract, gentamicin and the combined treatment of garlic and gentamicin compared to the untreated samples was studied. For the standard strain, gentamicin and garlic extract reduced icaA gene expression by 59% and 64%, respectively, and combined use of these two substances reduced the expression of this gene by about 25% compared to the control sample. In other words, it led to a 75% reduction in the expression of this gene. In the case of pathogenic strains, these treatments also showed a significant effect on reducing icaA expression, so that the simultaneous use of garlic extract and gentamicin could reduce the expression of this gene to 11% of the untreated sample. In other words, it leads to an 89% reduction in icaA expression. The results of all these tests showed the favorable effect of garlic extract against S. aureus. Manuscript profile
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  12 - The Effect of Garlic Extract on Sexual Hormones in Heat-stressedFemale Mice
  مهرداد مدرسی مهدی حیدری
  Heat stress is one of the most important environmental pressures especially in tropics which reduce sexual performance by affecting whole vital system. Garlic (Allium sativum) as an effective pharmaceutical plant has been proposed for increasing resistance against stres More

  Heat stress is one of the most important environmental pressures especially in tropics which reduce sexual performance by affecting whole vital system. Garlic (Allium sativum) as an effective pharmaceutical plant has been proposed for increasing resistance against stress. Current research was carried out to study the effects of garlic hydro alcoholic extract on reproductive hormones in female mice under heat stress. Fifty female mice were studied in five groups and ten replications. Experimental treatments were control group (normal situation without receiving extract), 0, 200, 400, and 800 mg/kg of body weight of external for thirty days. Blood samples were taken at the end of experiment period and estrogen, progesterone, FSH and LH hormones were measured. Obtained data were analyzed using SPSS program. Heat stress reduced all sexual hormones significantly (p Manuscript profile
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  13 - The effect of obesity and supplementation of garlic extract along with aerobic activity on the expression of brain-derived neurogenic factor genes, tyrosine kinase B and short-term memory of male wistar rats.
  Behrouz Esfandiyari Reza Rezai Shirazi Seyed javad Zia alhagh Saeed Ghorbani Habib Asgharpour
  10.22034/ascij.2022.1945458.1343
  The extent of cognitive impairment in obesity has been extensively researched for several years. Also, the effect of garlic extract and aerobic activity on these cognitive disorders in obese people is still unknown. Forty male Wistar rats were exposed to a high-fat diet More

  The extent of cognitive impairment in obesity has been extensively researched for several years. Also, the effect of garlic extract and aerobic activity on these cognitive disorders in obese people is still unknown. Forty male Wistar rats were exposed to a high-fat diet for 12 weeks to induce obesity, and finally 30 obese rats were identified using the Lee index and then randomly divided into 5 groups: control, obesity, garlic, aerobic exercise, garlic + exercise. Were aerobically divided. Aerobic exercise including 30 minutes per day, 8 / m / min 5 days a week and garlic and stevia extract at a concentration of 250 mg / kg were added to the daily water intake. Brain tissue was sent to the laboratory to study gene expression by real-time PCR. One-way ANOVA and LSD post hoc test were used to determine the differences between groups and a significance level of 0.05 was considered. The results showed that compared to the control group, 12 weeks of high-fat diet increased the body weight of rats (p <0.05) and even during 8-week extract interventions and training, remained higher than the control group. . In addition, BDNF gene expression levels decreased significantly (P <0.05) and TrKB gene expression levels also increased significantly in 12 weeks of high-fat rats compared to the healthy control group (p <0.05). On the other hand, in the Y maze, the percentage of rotation in obese rats was significantly lower than the control group (p <0.05). Induction of a high-fat diet in childhood causes mild genetic changes in male Wistar rats, and the combination of aerobic and extractive physical activity appears to be more effective than aerobic and extractive interventions alone. Manuscript profile