اثر مقایسه‌ای عصاره‌آبی ریشه‌جغجغه و لوتئولین بر فعالیت ضد‌اکسیدانی و قابلیت زنده‌مانی باکتری‌های آغازگر‌ماست

Al. Otaibi, El. and Demerdash, H. 2008. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils. African Journal of Microbiology Research. 2(7): 156-161.

Alenisan, M. A., Alqattan, H. A., Tolbah, L. S. and Shori, A. B. 2017. Antioxidant properties of dairy products fortified with natural additives: A review. Journal of the Association of Arab Universities for Basic and Applied Sciences, 24, 101-106.

Amal, B. and Shori, B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yoghurt made from cow and camel. Journal of Taibab University for Science 27, 114-121.

Arai, Y., Watanabe, S., Kimira, M., Shimoi, K., Mochizuki, R. and Kinae, N. 2000. Dietary intakes of flavonols, flavones and isoflavones by Japanese women and the inverse correlation between quercetin intake and plasma LDL cholesterol concentration. Journal of Nutrition 103(9): 2243-50.

Arts, M., Haenen, G., Wilms, L., Beetstra, S., Heijne, C., Voss, H. and Bast, A. 2002. Interactions between flavonoids and proteins: Effect on the total antioxidant capacity. Journal of Agricultural and Food Chemistry. 50(5): 1184–1187.

Asadolahi, K., Abbasi, N. and Afshar, N. 2010. Investigation of the effects of Prosopis farcta plant extract on rat's aorta. Journal of Medicinal Plants Research. 4(2): 142-147.

Bae, E. A., Han M. J., Lee, M. and Kim, D. H. 2000. In vitro inhibitory effect of some flavonoids on rotavirus infectivity. Biological and Pharmaceutical Bulletin. 23(9): 1122-1126.

Bakirci, I. and Kavaz, A. 2008. An investigation of some properties of banana yogurts made with commercial ABT-2 starter culture during storage. International Journal of Dairy Technology. 61 (3): 270-276.

Bano, P., Abdullah, M., Nadeem, M. and Babar, M. E. (2011). Preparation of functional yoghurt from sheep and goat milk blends. Pakistan Journal of Agricultural Sciences, 48 (3), 211-215.

Bchir, B., Bouaziz, M. A., Blecker, C. and Attia, H. 2019. Physico‐Chemical, antioxidant activities, textural, and sensory properties of yoghurt fortified with different states and rates of pomegranate seeds (Punica granatum L.). Journal of Texture Studies. 51(3):475-487.

Ben Lajnef, H., Mejri, H., Feriani, A., Khemiri, SH., Saadaoui, E.,·Nasri, N. and·Tlili, N. 2015. Prosopis farcta Seeds: Potential Source of Protein and Unsaturated Fatty Acids? Journal of the American Oil Chemists' Society. 92(7): 1043-1050

Cho, W. Y., Kim, D. H., Lee, H. J., Yeon, S. J. and Lee, C H. 2020. Quality characteristic and antioxidant activity of yogurt containing olive leaf hot water extract. CyTA – Journal of Food. 18 (1): 43-50.

Cinbas, A. and Yazici, F. 2008. Effect of the addition of bluberries on selected physicochemical and sensory properties of yoghurts. Food Technology and Biotechnology. 46(4): 434-441.

Cossu, M., Juliano, C., Pisu, R. and Alammani, M.C. 2008. Effects of supplementation with vegetable extracts on physicochemical antioxidant and microbiological properties of yogurts. VWR International S.R.I, 30, 699-717.

Farboodniay-Jahromi, M. A., Etemadfard, H. and Zebarjad, Z. 2018. Antimicrobial and Antioxidant Characteristics of Volatile Components and Ethanolic Fruit Extract of Prosopis farcta (Bank & Soland.). Trends in Pharmaceutical Sciences. 4 (3): 177-186.

Fennema, O. R. 1996. Food Chemistry. Marcrel Dekker Inc. New Yourk.

Felker, P., Takeokat, G. and Dao L. 2013. Pod Mesocarp Flour of North and South American Species of Leguminous Tree Prosopis (Mesquite): Composition and Food Applications. Food Reviews International. 29(1): 49–66.

Gulalp, B. and Karcioglu, O. 2008. The first report of Prosopis farcta ingestion in children. International Journal of Clinical Practice. 62 (5): 829-830.

Harzallah-Skhiri F., Jannet H., Hammami S. and Mighri Z. 2006. Variation of volatile compounds in two Prosopis farcta Eig. Fabales, Fabaceae=leguminosae populations. Flavour and Fragrance Journal. 21(3): 484-487.

Helal, A. and Tagliazucchi, D. 2018. Impact of in-vitro gastro-pancreatic digestion on polyphenols and cinnamaldehyde bioaccessibility and antioxidant activity in stirred cinnamon-fortified yogurt. LWT-Food Science and Technology, 89, 164-170.

Hertog, M. G., Feskens, E. J., Hollman, P. C., Katan, M. B. and Kromhout, D. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease. The Lancet, 342, 1007-1011.

Heydari, M., Sarir, H., Ghiasi, S. E. and Farhangfar, H. 2018. Effects of Prosopis farcta fruit hydroalcoholic extract on serum concentrations of glucose and lipids in insulin resistance model of rats. Zahedan Journal of Research in Medical Sciences, 20 (1): e13498.

ISIRI. 2006. ISIRI 2852. Milk and Milk products. Determination of pH and acidity. ISIRI. Karaj, Iran. (In Persian).

ISIRI. 2005. ISIRI 7714. Standard of Yogurt –Enumeration of characteristic microorganisms – Colony count technique at 37-degree C. ISIRI. Karaj, Iran. (In Persian)

Jeong, C. H., Ryu, H., Zhang, T., Lee, C.H., Seo, H.G. and Han, S.G. 2018. Green tea powder supplementation enhances fermentation and antioxidant activity of set-type yogurt. Food Science and Biotechnology. 27 (5): 1419-1427.

Jozve-Zargarabadi, E., Fadaei-Noghani, V. and Fallah Huseini, H. 2020. Viability of starter bacteria and anti-Oxidative activity of a functional yogurt containing silybum marianum seed extract. Applied Food Biotechnoogyl. 7(3): 135-142.

Kamali, S. H., Esmaeilzadeh Bahabadi, S., Miri, H. R., Hajinezhad, M. and Dahmarde, F. (2014). The Effect of Hydroalcoholic leaf Extract of Prosopis farcta on Blood Glucose in Diabetic Rats. Scientific Quarterly of Torbat Heydariyeh University of Medical Sciences. 2 (2): 14-19. (In Persian)

Kim, D. H., Cho, W. Y., Yeon, S. J., Choi, S. H. and Lee, C. H. 2019. Effects of Lotus (Nelumbo nucifera) leaf on quality and antioxidant activity of yogurt during refrigerated storage. Korean Journal for Food Science of Animal Resources. 39 (5): 792-803.

Korkina, L. G. and Afansasev, I. B. 1997. Antioxidant and chelating properties of flavonoids. Advances in Pharmacology. 38, 151-156.

Falade, K. O., Ogundele, O. M., Ogunshe, A. O., Fayemi, O. E. and Ocloo, F.C.K. (2015). Physico-chemical, sensory and microbiological characteristics of plain yoghurt from bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of Food Science and Technology. 52(9): 5858–5865.

Kurhekar, J. V. 2016. Tannins – antimicrobial Chemical components. International Journal of Technology and Science, IX (3), 5-9.

Lee, W. J. and Lucey, J. A. 2004. Rheological properties, whey separation, and microstructure in set-style yogurt: Effects of heating temperature and incubation temperature. Journal of Texture Studies. 34(5-6): 515-536.

Liu, D. and Lv, X. X. 2019. Effect of blueberry flower pulp on sensory, physicochemical properties, lactic acid bacteria, and antioxidant activity of set-type yogurt during refrigeration. Journal of Food Processing and Preservation 43(5): p.e13928.

Maisetta, G., Batoni, G., Caboni, P., Esin, S., Rinaldi, A. C. and Zucca, P. 2019. Tannin profile, antioxidant properties, andantimicrobial activity of extracts from two Mediterranean species of parasitic plant Cytinus. BMC Complementary and Alternative Medicine. 19 (82): 1-11.

Mazaheri Tehrani, M., Razavi, M. and Talakar, H. 2008. The Effect of addition milk solid non fat and calcium chloird on physicochemical and sensory properties of concentrated yoghurt. Iranian Food Science and Technology Research Journal. 3 (2): 48-57. (In Persian)

Miri, A., Sarani, M., Bazaz, R. and Darroudi, M. 2015. Plant-mediated biosynthesis of silver nanoparticles using Prosopis farcta extract and its antibacterial properties. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 141, 287-291.

Miri, A., Darroudi, M., Entezari, R. and Sarani, M. 2018. Biosynthesis of gold nanoparticles using Prosopis farcta extract and its in vitro toxicity on colon cancer cells. Research on Chemical Intermediates. 44(5): 3169–3177.

Muniandy, P., Shori, A. B. and Baba, A. S. (2016). Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage. Food Packaging and Shelf Life, 8, 1–8.

Mustafa, K. H., Maulud, S. Q. and Hamad, P. A. 2017. Detection of Sphingomonas paucimobilis and antibacterial activity of Prosopis farcta extracts on it. Karbala International Journal of Modern Science 41(1):100-106.

Nakhaei-Moghadam, M., Mahdavi-Shahri, N. and Khayatzadeh, J. 1998. Investigating the effectiveness of the ointment obtained from the mixture of animal butter and Prosopis farcta fruit pod powder on the rattlesnake of the skin wound on the rat. Journal of Bio-Sciences. 2 (4): 7-9. (In Persian).

Noroozi, R. Sadeghi. E., Yousefi, H., Taheri, M., Sarabi, P., Dowati, A., Ayatallahi, S. A., Noroozi, R. and Ghafouri-Fard, S. 2019. Wound healing features of Prosopis farcta: in vitro evaluation of antibacterial, antioxidant, proliferative and angiogenic properties. Gene Reports. 17, 1-9.

Oksuz, T., Tacer-Caba, Z., Nilufer-Erdil, D. and Boyacioglu, D. 2019. Changes in bioavailability of sour cherry (Prunus cerasus L.) phenolics and anthocyanins when consumed with dairy food matrices. Journal of Food Science and Technology. 56 (9): 4177-4188.

Omidi, A., Ansari nik, H. and Ghazaghi, M. 2013. Prosopis farcta beans increase HDL cholesterol and decrease LDL cholesterol in ostriches (Struthio comelus). Tropical Animal Health and Production. 45(2): 431-434.

Ozdal, T., Capanoglu, E. and Altay F. 2013. A review on protein–phenolic interactions and associated changes. Food Research International. 51 (2): 954–970.

Papastoyiannidis, G., Polychroniadou, A., Michaelidou, A.M. and Alichanidis, E. 2006. Fermented milks fortified with B-group vitamins: vitamin stability and effect on resulting products. Food science and technology international. 12(6): 521-529.

Ranjbar-Heidari, A., Khaiatzadeh, J., Mahdavi, N. and Tehranpoor, M. 2011. Skin wound healing treated with powderfruit and root aqueous extract of Prosopis farcta on diabetic rat. Zahedan Journal of Research in Medical Science. 13 (7): 43-48. (In Persian)

Saad, A.M., Ghareeb, M.A., Abdel-Aziz, M.S., Madkour, H.M.F., Khalaf, O.M., El-Ziaty, A.K. and Abdel-Mogib, M. 2017. Chemical constituents and biological activities of different solvent extracts of Prosopis farcta growing in Egypt. Journal of Pharmacognosy and Phytotherapy. 9(5): 67-76.

Saidi, M. R., Farzaei, M. H., Miraghaee, SH., Babaei, A., Mohammadi, B., Bahrami, M. T. and Bahrami, GH. R. 2016. Antihyperlipidemic Effect of Syrian Mesquite (Prosopis farcta) Root in High Cholesterol Diet–Fed Rabbits. Journal of Evidence-Based Complementary & Alternative Medicine. 21(4): NP62-NP66.

Salari, S., Esmaeilzadeh-Bahabadi, S., Samzadeh-Kermani, A. and Yosefzaei, F. (2019). In-vitro Evaluation of Antioxidant and Antibacterial Potential of Green Synthesized Silver Nanoparticles Using Prosopis farcta Fruit Extract. Iranian Journal of Pharmaceutical Research. 18 (1): 430-445.

Salwa, A. A., Galal, E. A. and Elwa, N. A. 2004. Carrot yoghurt: sensory, chemical, microbiological properties and consumer acceptance. Pakistan Journal of Nutrition. 3(6): 322-330.

Sánchez-Bravo, P., Zapata, P., Martínez-Esplá, A., Carbonell-Barrachina, A. and Sendra, E. 2018. Antioxidant and Anthocyanin Content in Fermented Milks with Sweet Cherry is Affected by the Starter Culture and the Ripening Stage of the Cherry. Beverages. 4 (3): 57-69.

Scalbert, A. 1991. Antimicrobial properties of tannins. Phytochemistry. 30 (12): 3875-3883.

Shahbazi, Y. and Shavisi, N. 2019. Effect of methanolic Prosopis farcta extract on storage stabilization of canola oil. Journal of Food Science and Technology. 56(1): 420-427.

Shori, A. B. 2013. Antioxidant activity and viability of lactic acid bacteria in soybean-yogurt made from cow and camel milk. Journal of Taibah Univercity for Science. 7(4): 202-208.

Shori, A. B. and Baba, A. S. 2011. Cinnamomum verum improved the functional properties of bioyoghurts made from camel and cow milks. Journal of the Saudi Society of Agricultural Sciences. 10(2): 101-107.

Sung, S. H, Kim, K. H., Jeon, B. T., Cheong, S. H., Park, J. H., Kim, D. H., Kweon, H. J. and HoMoon, S. 2012. Antibacterial and antioxidant activities of tannins extracted from agricultural by-products. Journal of Medicinal Plants Research. 6 (15): 3072-3079.

Supavititpatana, P., Wirjantoro, T. I. and Raviyan, P., 2010. Characteristics and shelf-life of corn milk yogurt. Journal of Natural Science. 9(1): 133-147.

Tamime, A. Y., Barantes, E. and Sword, A. M. 1996. The effect of starch-based fat substitutes on the microstructure of set-style yogurt made from reconstituted skimmed milk powder. Journal of the Society of Dairy Technology. 1 (49): 235-245.

Tarakci, Z. 2010. Influence of Kiwi marmalade on the Rheology characteristics, color values and sensorial acceptability of fruit yogurt. Kafkas Üniversitesi Veteriner Fakültesi Dergis. 16 (2): 173-178.

Trigueros, L., Wojdyło, A. and Sendra, E. 2014. Antioxidant activity and protein–polyphenol interactions in a pomegranate (Punica granatum L.) yogurt. Journal of Agricultural and Food Chemistry. 62 (27): 6417-6425.

Walstra, P., Wouters, J. and Geurts, T. 2006. Dairy Science and Technology. CRC Press. New York.

Zamberlin, Š., Mio, Q B. and Samaržija, D. 2011. Influence of yoghurt cultures on some chemical parameters of sheep's milk yoghurt during storage. In Proceedings. 46^th Croatian and 6th International Symposium on Agriculture Opatija, Croatia, 908-911.

Zargari, A. 1991. Pharmacological Plants. Tehran University. Tehran. (In Persian).

Falade, K.O., Ogundele, O.M., Ogunshe, A.O., Fayemi, O.E. and Ocloo, F.C., 2015. Physico-chemical, sensory and microbiological characteristics of plain yoghurt from Bambara groundnut (Vigna subterranea) and soybeans (Glycine max). Journal of food science and technology. 52(9): 5858-5865.