Abstract

Background and Objective: Prevention of medical laboratory errors is a major goal of quality control programs. Hemolyzed specimen is one of the common issues causing medical laboratory errors. Apart from the visual assessment, the measurement of serum hemoglobin concentration can be another method to evaluate the intensity of hemolysis. We aimed to assess hemolyzed serum specimens using two quantitative and qualitative methods.

Material and Methods: the serum samples (n=890) were evaluated for the presence and degree of hemolysis, using quantitative and qualitative methods. In qualitative method, the samples were investigated visually and in quantitative with the measurement of serum free hemoglobin concentration. Furthermore, the relative frequency of hemolyzed specimens was calculated.

 Results: the hemolyzed samples were 23.4 % in qualitative and 65.8% in quantitative method.  In quantitative, 71.2% of the specimens had mild hemolysis (sfHB<50 mg/dL), 26.8% intermediate (50mg/dL< sfHB <250mg/dL), and 2% high (sfHB >250 mg/dL). The percentage of hemolyzed specimens was higher in intensive care unit than those of other departments (P < 0.05).

Conclusion: given that hemolysis in small amount is not detectable visually, we recommend using quantitative method for evaluating hemolyzed specimens.

Keywords: Hemolysis, Diagnostic Errors, Qualitative Research, Quantitative Research

Abstract

Background and Objective: The aim of this study was to evaluate chemical composition, antibacterial and antifungal effect and antioxidant property of Salvia officinalis, Mentha piperita and Mentha Longifolia.

Material and Methods: At first, chemical analysis of essential oils was determined using GC/MS. Then the antibacterial and antifungal effect of tested essential oils on L. monocytogenes, S. aureus, S. typhimurium and E. coli and two fungal strains including A. niger and A. flavus were determined using disk diffusion agar and broth microdilution methods.  The antioxidant property of essential oils was evaluated using DPPH assay.

Results: Linalool (14.38%), l. menthone (19.03%) and δ-terpinene (21.78%) were the major components of Salvia officinalis, Mentha piperita and Mentha Longifolia, respectively. all tested essential oils had antibacterial effect on foodborne pathogens, which was comparable with tetracycline’s effect. In addition, all essences had appropriate antioxidant potential compared with BHT.

Conclusion: based on the results, Salvia officinalis, Mentha piperita and Mentha Longifolia can be introduced as appropriate natural preservatives.

Keywords: Salvia officinalis; Mentha piperita; Mentha Longifolia, Antibacterial Agents.