ارزیابی فنل و فلاونوئید کل، قدرت آنتی‌اکسیدانی و فعالیت ضدمیکروبی اسانس برازمبل بر تعدادی از باکتری‌های گرم مثبت و گرم منفی: یک مطالعه آزمایشگاهی

[1] Alizadeh Behbahani, B., Noshad, M., & Falah, F. (2020). The combined effect of the combined Fennel and Clove essential oils on Staphylococcus epidermidis, Bacillus cereus, Salmonella typhi and Enterobacter aerogenes using Checkerboard assay (fractional inhibitory concentration index). Journal of Food Science and Technology, 17(106), 75-83. https://doi.org/10.52547/fsct.17.106.75
[2] Alizadeh Behbahani, B., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., & Mohebbi, M. (2017). Antioxidant activity and antimicrobial effect of tarragon (Artemisia dracunculus) extract and chemical composition of its essential oil. Journal of Food Measurement and Characterization, 11, 847-863.
[3] Alizadeh Behbahani, B., Yazdi, F. T., Mortazavi, A., Gholian, M. M., Zendeboodi, F., & Vasiee, A. (2014). Antimicrobial effect of Carboxy Methyl Cellulose (CMC) containing aqueous and ethanolic Eucalyptus camaldulensis L. leaves extract against Streptococcus pyogenes, Pseudomonas aeruginosa and Staphylococcus epidermidis. Archives of Advances in Biosciences, 5(2), 59-69.
[4] Jalil Sarghaleh, S., Alizadeh Behbahani, B., Hojjati, M., Vasiee, A., & Noshad, M. (2023). Evaluation of the constituent compounds, antioxidant, anticancer, and antimicrobial potential of Prangos ferulacea plant extract and its effect on Listeria monocytogenes virulence gene expression. Frontiers in Microbiology, 14. https://doi.org/10.3389/fmicb.2023.1202228
[5] Noshad, M., Behbahani, B. A., Nikfarjam, Z., & Zargari, F. (2023). Antimicrobial activity between Coriandrum sativum seed and Cuminum cyminum essential oils against foodborne pathogens: A multi-ligand molecular docking simulation. LWT, 185, 115217. https://doi.org/https://doi.org/10.1016/j.lwt.2023.115217
[6] Sureshjani, M. H., Yazdi, F. T., Mortazavi, S. A., Behbahani, B. A., & Shahidi, F. (2014). Antimicrobial effects of Kelussia odoratissima extracts against food borne and food spoilage bacteria" in vitro. Journal of Paramedical Sciences, 5(2), 115-120.
[7] Tabatabaei Yazdi, F., Falah, F., Alizadeh Behbahani, B., Vasiee, A., & Mortazavi, A. (2019). Antimicrobial effect of Citrus aurantium essential oil on some food-borne pathogens and its determination of chemical compounds, total phenol content, total flavonoids content and antioxidant potential. Journal of Food Science and Technology, 16(87), 291-304.
[8] Yazdi, F. T., & Behbahani, B. A. (2013). Antimicrobial effect of the aqueous and ethanolic Teucrium polium L. extracts on gram positive and gram negative bacteria “in vitro”. Archives of Advances in Biosciences, 4(4), 56-62.
[9] Zanganeh, H., Mortazavi, S. A., Shahidi, F., & Alizadeh Behbahani, B. (2021). Evaluation of the chemical and antibacterial properties of Citrus paradise essential oil and its application in Lallemantia iberica seed mucilage edible coating to improve the physicochemical, microbiological and sensory properties of lamb during refrigerated storage. Journal of Food Measurement and Characterization, 15(6), 5556-5571. https://doi.org/10.1007/s11694-021-01129-9
[10] Alizadeh Behbahani, B., & Shahidi, F. (2019). Melissa officinalis Essential Oil: Chemical Compositions, Antioxidant Potential, Total Phenolic Content and Antimicrobial Activity. Nutrition and Food Sciences Research, 6(1), 17-25. https://doi.org/10.29252/nfsr.6.1.17
[11] Nooshkam, M., Varidi, M., & Bashash, M. (2019). The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems. Food Chemistry, 275, 644-660. https://doi.org/https://doi.org/10.1016/j.foodchem.2018.09.083
[12] Nooshkam, M., Varidi, M., & Verma, D. K. (2020). Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review. Food Research International, 131, 109003. https://doi.org/https://doi.org/10.1016/j.foodres.2020.109003
[13] Nooshkam, M., Varidi, M., & Alkobeisi, F. (2022). Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes. Food Hydrocolloids, 126, 107488. https://doi.org/https://doi.org/10.1016/j.foodhyd.2022.107488
[14] Alizadeh Behbahani, B., Falah, F., Vasiee, A., & Tabatabaee Yazdi, F. (2021). Control of microbial growth and lipid oxidation in beef using a Lepidium perfoliatum seed mucilage edible coating incorporated with chicory essential oil. Food Science & Nutrition, 9(5), 2458-2467.
[15] Alizadeh Behbahani, B., Noshad, M., & Jooyandeh, H. (2020). Improving oxidative and microbial stability of beef using Shahri Balangu seed mucilage loaded with Cumin essential oil as a bioactive edible coating. Biocatalysis and Agricultural Biotechnology, 24, 101563. https://doi.org/https://doi.org/10.1016/j.bcab.2020.101563
[16] Alizadeh Behbahani, B., Shahidi, F., Yazdi, F. T., Mortazavi, S. A., & Mohebbi, M. (2017). Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage. International Journal of Biological Macromolecules, 94, 515-526. https://doi.org/https://doi.org/10.1016/j.ijbiomac.2016.10.055
[17] Barzegar, H., Alizadeh Behbahani, B., & Mehrnia, M. A. (2020). Quality retention and shelf life extension of fresh beef using Lepidium sativum seed mucilage-based edible coating containing Heracleum lasiopetalum essential oil: an experimental and modeling study. Food Science and Biotechnology, 29(5), 717-728. https://doi.org/10.1007/s10068-019-00715-4
[18] Behbahani, B. A., Noshad, M., & Falah, F. (2019). Cumin essential oil: Phytochemical analysis, antimicrobial activity and investigation of its mechanism of action through scanning electron microscopy. Microbial Pathogenesis, 136, 103716.
[19] Behbahani, B. A., Shahidi, F., Yazdi, F. T., & Mohebbi, M. (2013). Antifungal effect of aqueous and ethanolic mangrove plant extract on pathogenic fungus" in vitro". International Journal of Agronomy and Plant Production, 4(7), 1652-1658.
[20] Behbahani, B. A., Yazdi, F. T., Vasiee, A., & Mortazavi, S. A. (2018). Oliveria decumbens essential oil: Chemical compositions and antimicrobial activity against the growth of some clinical and standard strains causing infection. Microbial Pathogenesis, 114, 449-452.
[21] Falah, F., Shirani, K., Vasiee, A., Yazdi, F. T., & Behbahani, B. A. (2021). In vitro screening of phytochemicals, antioxidant, antimicrobial, and cytotoxic activity of Echinops setifer extract. Biocatalysis and Agricultural Biotechnology, 35, 102102.
[22] Heydari, S., Jooyandeh, H., Alizadeh Behbahani, B., & Noshad, M. (2020). The impact of Qodume Shirazi seed mucilage‐based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study. Food Science & Nutrition, 8(12), 6497-6512.
[23] Saffari Samani, E., Jooyandeh, H., & Alizadeh Behbahani, B. (2023). The impact of Zedo gum based edible coating containing Zataria multiflora Boiss essential oil on the quality enhancement and shelf life improvement of fresh buffalo meat. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-023-01811-0
[24] Shirani, K., Falah, F., Vasiee, A., Yazdi, F. T., Behbahani, B. A., & Zanganeh, H. (2022). Effects of incorporation of Echinops setifer extract on quality, functionality, and viability of strains in probiotic yogurt. Journal of Food Measurement and Characterization, 16(4), 2899-2907. https://doi.org/10.1007/s11694-022-01399-x
[25] Tabatabaei Yazdi, F., Alizadeh Behbahani, B., Vasiee, A., Mortazavi, S. A., & Yazdi, F. T. (2015). An investigation on the effect of alcoholic and aqueous extracts of Dorema aucheri (Bilhar) on some pathogenic bacteria in vitro. Archives of Advances in Biosciences, 6(1), 58-64.
[26] Tanavar, H., Barzegar, H., Alizadeh Behbahani, B., & Mehrnia, M. A. (2021). Investigation of the chemical properties of Mentha pulegium essential oil and its application in Ocimum basilicum seed mucilage edible coating for extending the quality and shelf life of veal stored in refrigerator (4°C). Food Science & Nutrition, 9(10), 5600-5615. https://doi.org/https://doi.org/10.1002/fsn3.2522
[27] Yazdi, F. T., Falah, F., Behbahani, B. A., Vasiee, A., & Mortazavi, S. A. (2019). Identification of Chemical Compounds, Antioxidant Potential, Phenolic Content and Evaluation of Inhibitory and Bactericidal/Fungicidal Effects of Ginger Essential Oil on Some Pathogenic Microorganisms in Vitro. Qom University of Medical Sciences Journal 13(3), 50-62.
[28] Yazdi, F. T., Tanhaeian, A., Azghandi, M., Vasiee, A., Alizadeh Behbahani, B., Mortazavi, S. A., & Roshanak, S. (2019). Heterologous expression of Thrombocidin-1 in Pichia pastoris: Evaluation of its antibacterial and antioxidant activity. Microbial Pathogenesis, 127, 91-96. https://doi.org/https://doi.org/10.1016/j.micpath.2018.11.047
[29] Alizadeh Behbahani, B., & Imani Fooladi, A. A. (2018). Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling. Journal of Food Safety, 38(3), e12443. https://doi.org/https://doi.org/10.1111/jfs.12443
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[31] Rastegar Moghadam Ghaemi, N., Tehranipour, M., & Shahrokhabadi, K. (2021). Effect of hydroalcoholic extract of Perovskia abrotanoides on blood glucose and lipid profile by intraperitoneal injection in male diabetic rats. Research-in-Medicine, 45(3), 25-30.
[32] Ghaffari, Z., Rahimmalek, M., & Sabzalian, M. R. (2018). Variations in Essential Oil Composition and Antioxidant Activity in Perovskia abrotanoides Kar. Collected from Different Regions in Iran. Chemistry & Biodiversity, 15(6), e1700565. https://doi.org/https://doi.org/10.1002/cbdv.201700565
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[35] Ahmed, A. F., Attia, F. A. K., Liu, Z., Li, C., Wei, J., & Kang, W. (2019). Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants. Food Science and Human Wellness, 8(3), 299-305. https://doi.org/https://doi.org/10.1016/j.fshw.2019.07.004
[36] Noshad, M., Alizadeh Behbahani, B., Jooyandeh, H., Rahmati-Joneidabad, M., Hemmati Kaykha, M. E., & Ghodsi Sheikhjan, M. (2021). Utilization of Plantago major seed mucilage containing Citrus limon essential oil as an edible coating to improve shelf-life of buffalo meat under refrigeration conditions. Food Science & Nutrition, 9(3), 1625-1639. https://doi.org/https://doi.org/10.1002/fsn3.2137
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[38] Alizadeh Behbahani, B., Falah, F., Lavi Arab, F., Vasiee, M., & Tabatabaee Yazdi, F. (2020). Chemical Composition and Antioxidant, Antimicrobial, and Antiproliferative Activities of <i>Cinnamomum zeylanicum</i> Bark Essential Oil. Evidence-Based Complementary and Alternative Medicine, 2020, 5190603. https://doi.org/10.1155/2020/5190603
[39] El Atki, Y., Aouam, I., El Kamari, F., Taroq, A., Nayme, K., Timinouni, M., Lyoussi, B., & Abdellaoui, A. (2019). Antibacterial activity of cinnamon essential oils and their synergistic potential with antibiotics. J Adv Pharm Technol Res, 10(2), 63-67. https://doi.org/10.4103/japtr.JAPTR_366_18
[40] Alghooneh, A., Alizadeh Behbahani, B., Noorbakhsh, H., & Tabatabaei Yazdi, F. (2015). Application of intelligent modeling to predict the population dynamics of Pseudomonas aeruginosa in Frankfurter sausage containing Satureja bachtiarica extracts. Microbial Pathogenesis, 85, 58-65. https://doi.org/https://doi.org/10.1016/j.micpath.2015.06.003
[41] Ghaderi, S., Nejad Ebrahimi, S., Ahadi, H., Eslambolchi Moghadam, S., & Mirjalili, M. H. (2019). In vitro propagation and phytochemical assessment of Perovskia abrotanoides Karel. (Lamiaceae) – A medicinally important source of phenolic compounds. Biocatalysis and Agricultural Biotechnology, 19, 101113. https://doi.org/https://doi.org/10.1016/j.bcab.2019.101113
[42] Bayat, H., Noghondar, M. A., & Aminifard, M. H. (2022). Determination and Comparison of Total Phenolic Content and Antioxidant Activity of Water, Methanolic, Ethanolic and Hexane Extracts from Different Parts of Perovskia abrotanoides Karel. Journal of Innovation in Food Science & Technology, 13(4), 1-11.