فهرست نشریات علمی دسترسی آزاد ایران

Purpose: The microbial load and nutritional value of products have always been important issues in human nutrition. This research aimed to identify and determine the microbial levels and total antioxidant contents of dry, seedless barberry fruits collected from different regions of South Khorasan Province, which is the main production area in Iran. Research Method: Fruit samples were prepared from four regions, including the Birjand region, Zirkoh region, Darmian region, and Qaen region. Chemical traits and microbial analysis were evaluated. The microbial load was determined and compared with the maximum limit (ML) standards. Findings: Microbiological analyses of fruits from the Birjand region, Zirkoh region, Darmian region and Qaen region revealed that, fortunately, E. coli bacteria were not found in any of the studied regions. However, the highest amounts of total aerobic bacteria (4.60 log10 CFU.g-1) and yeast/mold bacteria (4.17 log10 CFU.g-1) were obtained from fruits prepared from the Darmian region, which was higher than the standard defined by the Food and Drug Organization of Iran. The highest coliform level was related to the fruits of the Darmian region (1.69 log10 CFU.g-1) and the Qaen region (1.69 log10 CFU.g-1), which were lower than those of the MLs. Considering the standards defined with the MLs in Iran, the microbial load regulations in Iran exhibit a higher level of stringency than those in other nations do. Additionally, chemical analyses revealed that the highest amount of total soluble solids and the lowest pH of fruit juice were from the fruits of the Birjand region. The highest amount of titratable acidity and the highest antioxidant activity were related to the fruits of the Qaen region. Research limitations: No limitations were found. Originality/Value: The nutritional value of barberry fruit is the highest in the Qaen region, followed by the Birjand region. Although the pre- and postharvest stages can affect the microbial load of products, storage conditions during the drying period of seedless barberry fruits play a crucial role in determining the microbial load.