Adel Hajian Tilaki | Sari Agricultural Sciences and Natural Resources University (original) (raw)

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Papers by Adel Hajian Tilaki

Food Chemistry, 2025

In this study, the impact of various tea preparation techniques on the content of bioactive compo... more In this study, the impact of various tea preparation techniques on the content of bioactive compounds, antioxidant capacity, antibacterial properties, and polyphenol bioavailability in green, black, and oolong tea infusions was examined. The findings demonstrated that the fermentation process significantly influences the levels of bioactive compounds, with green tea infusions exhibiting the highest, and black tea the lowest, content of phenolic compounds. A positive correlation was observed between the content of the phenolic compound and both antioxidant and antibacterial activities. Additionally, the microwave brewing method was identified as the most effective preparation technique for maximizing the bioactive compound content and bioavailability. The inclusion of skim milk powder was found to further enhance the bioavailability of phenolic compounds during digestive process. The research suggests that green tea infusions prepared using the microwave brewing method and supplemented with the skim milk powder, could serve as a functional beverage offering enhanced health benefits.

Journal of Food Quality, 2024

This study investigated into the antioxidant and antimicrobial properties of Origanum onites esse... more This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L * , a * , b * color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. Te pH value, L * , a * , b * indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. Te physiochemical, microbial, and sensorial fndings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.

Heliyon, 2024

Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to ... more Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to evaluate the melissopalynological and physicochemical characteristics of local honeys belonging to Iranian flora, and compare them with Iranian commercial honeys. For this purpose, seven local honey samples were collected from Iran’s renowned floristic regions, alongside seven commercial multi-floral honeys from a supermarket. Moisture content (MC), total solids (TS), pH, free acidity (FA), ash, electrical conductivity (EC), sugar profile, hydroxymethyl furfural (HMF), diastase number (DN), and proline were assessed. The sugar profile was analyzed by high-performance liquid chromatography with a refractive index detector (HPLC-RID). Pollen analysis classified local honeys as multi-floral. The results revealed that MC, TS, pH, FA, ash, and EC values in both local and commercial samples conformed to approved standards (Codex Alimentarius and European Union). Two local and one commercial sample exclusively satisfied the sucrose standard level. Of the local honeys, two samples complied with HMF standard, while five fulfilled DN criterion, and four had proline values within acceptable ranges. Conversely, HMF (56.32–228.11 mg/kg), DN (3.13–7.22 Schade units/g), and proline (109.84–173.86 mg/kg) levels in all commercial samples failed to meet the standard. A significant correlation was found between ash and EC (r = 0.915, p < 0.01) in local honeys, whereas no strong correlation (r = 0.299) existed in commercial samples. Hierarchical cluster analysis confirmed that Iranian honeys lacked clustering by botanical origin, possibly due to extensive sugar adulteration or thermal treatment. Overall, study findings confirmed the significantly inferior quality of Iranian commercial honeys compared to local varieties, albeit some local samples also exhibited quality concerns. Accordingly, it is recommended that regulatory bodies provide periodic training for beekeepers and establish monitoring programs to enhance honey quality, thereby boosting Iran’s share in the global honey export market.

European Food Research and Technology, 2024

This study was intended to determine the melissopalynological characteristics, LAB color, brownin... more This study was intended to determine the melissopalynological characteristics, LAB color, browning index, total phenolic content, antioxidant activity, phenolic profile, and their correlations within Iranian honeys. Ten honey samples were collected from beekeepers in various floristic regions of Iran, along with two commercial multi-floral samples. To determine the antioxidant activity, three methods of 2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and Ferric reducing/antioxidant power (FRAP) were used. Phenolic compounds were analyzed by high-performance liquid chromatography with diode-array detection (HPLC–DAD). Pollen analysis revealed that bees primarily fed on the Fabaceae and Asteraceae families in the Iranian flora. The local samples were taxonomically categorized as multi-floral honey. Besides, the commercial samples demonstrated the lowest levels of total phenolics and relatively poor antioxidant activity across all three methods. Syringic acid and luteolin were the predominant phenolic compounds in all samples. A strong correlation (p < 0.01) was found between color, melanoidin content and antioxidant activity, while no significant correlation existed between phenolic content and antioxidant activity. Overall, the results confirmed that examined multi-floral honeys exhibited inferior antioxidant activity compared to studies conducted in other regions worldwide, possibly due to sugar-fed bees, insufficient levels of potent phenolic constituents, and post-harvest thermal treatments.

Food Chemistry, 2025

In this study, the impact of various tea preparation techniques on the content of bioactive compo... more In this study, the impact of various tea preparation techniques on the content of bioactive compounds, antioxidant capacity, antibacterial properties, and polyphenol bioavailability in green, black, and oolong tea infusions was examined. The findings demonstrated that the fermentation process significantly influences the levels of bioactive compounds, with green tea infusions exhibiting the highest, and black tea the lowest, content of phenolic compounds. A positive correlation was observed between the content of the phenolic compound and both antioxidant and antibacterial activities. Additionally, the microwave brewing method was identified as the most effective preparation technique for maximizing the bioactive compound content and bioavailability. The inclusion of skim milk powder was found to further enhance the bioavailability of phenolic compounds during digestive process. The research suggests that green tea infusions prepared using the microwave brewing method and supplemented with the skim milk powder, could serve as a functional beverage offering enhanced health benefits.

Journal of Food Quality, 2024

This study investigated into the antioxidant and antimicrobial properties of Origanum onites esse... more This study investigated into the antioxidant and antimicrobial properties of Origanum onites essential oil (OEO) and the application of cold atmospheric plasma (CAP) on Iranian white cheese quality during storage at 4°C for 45 days. OEO contains 28.43 ± 0.34 mg GAE/g dw and exhibited antioxidant and antimicrobial activity in in vitro tests. Iranian white cheese inoculated with Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Staphylococcus aureus followed by the addition of OEO at two concentrations of 2000 and 3000 ppm, and then treated by CAP for 3 and 7 min. Samples were stored at 4°C. pH, thiobarbituric acid value (TBA), L * , a * , b * color indexes, microbial count, and sensory properties of cheese samples were evaluated on days 0, 7, 15, 30, and 45. Te pH value, L * , a * , b * indexes and sensorial properties of all samples decreased over time, while the TBA value and bacterial count increased. Te physiochemical, microbial, and sensorial fndings suggested that a combination of OEO (2500 ppm) and CAP (3 min) could be helpful in the induction of microbial growth and oxidative reactions in Iranian white cheese.

Heliyon, 2024

Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to ... more Iran, a leading honey-producing country, faces challenges in honey exports. This study aimed to evaluate the melissopalynological and physicochemical characteristics of local honeys belonging to Iranian flora, and compare them with Iranian commercial honeys. For this purpose, seven local honey samples were collected from Iran’s renowned floristic regions, alongside seven commercial multi-floral honeys from a supermarket. Moisture content (MC), total solids (TS), pH, free acidity (FA), ash, electrical conductivity (EC), sugar profile, hydroxymethyl furfural (HMF), diastase number (DN), and proline were assessed. The sugar profile was analyzed by high-performance liquid chromatography with a refractive index detector (HPLC-RID). Pollen analysis classified local honeys as multi-floral. The results revealed that MC, TS, pH, FA, ash, and EC values in both local and commercial samples conformed to approved standards (Codex Alimentarius and European Union). Two local and one commercial sample exclusively satisfied the sucrose standard level. Of the local honeys, two samples complied with HMF standard, while five fulfilled DN criterion, and four had proline values within acceptable ranges. Conversely, HMF (56.32–228.11 mg/kg), DN (3.13–7.22 Schade units/g), and proline (109.84–173.86 mg/kg) levels in all commercial samples failed to meet the standard. A significant correlation was found between ash and EC (r = 0.915, p < 0.01) in local honeys, whereas no strong correlation (r = 0.299) existed in commercial samples. Hierarchical cluster analysis confirmed that Iranian honeys lacked clustering by botanical origin, possibly due to extensive sugar adulteration or thermal treatment. Overall, study findings confirmed the significantly inferior quality of Iranian commercial honeys compared to local varieties, albeit some local samples also exhibited quality concerns. Accordingly, it is recommended that regulatory bodies provide periodic training for beekeepers and establish monitoring programs to enhance honey quality, thereby boosting Iran’s share in the global honey export market.

European Food Research and Technology, 2024

This study was intended to determine the melissopalynological characteristics, LAB color, brownin... more This study was intended to determine the melissopalynological characteristics, LAB color, browning index, total phenolic content, antioxidant activity, phenolic profile, and their correlations within Iranian honeys. Ten honey samples were collected from beekeepers in various floristic regions of Iran, along with two commercial multi-floral samples. To determine the antioxidant activity, three methods of 2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging, β-carotene bleaching, and Ferric reducing/antioxidant power (FRAP) were used. Phenolic compounds were analyzed by high-performance liquid chromatography with diode-array detection (HPLC–DAD). Pollen analysis revealed that bees primarily fed on the Fabaceae and Asteraceae families in the Iranian flora. The local samples were taxonomically categorized as multi-floral honey. Besides, the commercial samples demonstrated the lowest levels of total phenolics and relatively poor antioxidant activity across all three methods. Syringic acid and luteolin were the predominant phenolic compounds in all samples. A strong correlation (p < 0.01) was found between color, melanoidin content and antioxidant activity, while no significant correlation existed between phenolic content and antioxidant activity. Overall, the results confirmed that examined multi-floral honeys exhibited inferior antioxidant activity compared to studies conducted in other regions worldwide, possibly due to sugar-fed bees, insufficient levels of potent phenolic constituents, and post-harvest thermal treatments.