The Effect of using microwave pretreatment in drying roots nutmeg on antimicrobial properties against pathogenic bacteria and spoilage molds

Akbarian Meymand, Mohammad javad; Faraji kafshgari, Samaneh; Mahmodi, Ehsan; Vatankhah, Mehdi

year 9, Issue 2 (Summer 2015) Iran J Med Microbiol 2015, 9(2): 47-55 | Back to browse issues page

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Akbarian Meymand M J, Faraji kafshgari S, Mahmodi E, Vatankhah M. The Effect of using microwave pretreatment in drying roots nutmeg on antimicrobial properties against pathogenic bacteria and spoilage molds. Iran J Med Microbiol 2015; 9 (2) :47-55
URL: http://ijmm.ir/article-1-300-en.html

The Effect of using microwave pretreatment in drying roots nutmeg on antimicrobial properties against pathogenic bacteria and spoilage molds

Mohammad javad Akbarian Meymand¹

, Samaneh Faraji kafshgari

², Ehsan Mahmodi¹

, Mehdi Vatankhah³

1- Department of Food Science and Technology, Agricultural Sciences and Natural Resource university of Gorgan, Gorgan, Iran.
2- Department of Food Science and Technology, Agricultural Sciences and Natural Resource university of Gorgan, Gorgan, Iran. , samanefaraji_90@yahoo.com
3- Department of Food Science and Technology, Islamic Azad University of Sabzevar, Sabzevar.Iran

Abstract: (13600 Views)

Background and Aim: Plants produce a diverse range of bioactive molecules, making them rich source of different types of medicines. Combinational technology is method which combination two or more technology (Conventional or advanced( to transfer heat and humidity. The purpose of this study was to investigate the effect of microwave pretreatment in drying roots nutmeg on Antimicrobial activity in the against disease bacteria and spoilage mold.

Materials and Methods: In this study, two methods, oven and microwave oven with pre-treatment has been used for drying the roots nutmeg and antibacterial effects of extracts produced by both methods against pathogenic bacteria and spoilage mold was studied by disk diffusion method and dilution in the wells.

Results: The results of the comparison and analysis of data showed that the methods of drying of the Hindi roots nutmeg was significant at the 99% level (p<0.01). Also the results showed that extract of roots nutmeg had the most antimicrobial effect on Salmonella enterica among the bacteria studied and Trichoderma viride among spoilage molds studied in this research.

Conclusions: The results showed that extracts of roots nutmeg avoid the growth of spoilage mold and pathogenic bacteria. Also, The results showed that using of microwave pretreatment in drying of Hindi roots nutmeg, increase antimicrobial properties.

Keywords: Roots nutmeg, Antimicrobial property, Microwave pretreatment, Disk diffusion, Dilution in the well

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Type of Study: Original Research Article | Subject: Antimicrobial Substances
Received: 2014/07/2 | Accepted: 2015/02/2 | ePublished: 2015/07/4