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Nutrition and Food Sciences Research - Volume:4 Issue: 4, Oct-Dec 2017

Nutrition & Food Technology Research
Volume:4 Issue: 4, Oct-Dec 2017

  • تاریخ انتشار: 1396/08/25
  • تعداد عناوین: 6
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  • Reza Gorjipour, Dr Janmohamad Malekzadeh, Haibatollah Sadeghi, Jamshid Mohammadi, Fariba Malekzadeh Pages 1-8
    Background And Objectives
    Diabetes mellitus is a common chronic disease worldwide. Although it is treated with a number of methods including diet therapy, hypoglycemic agents, insulin and some herbs, its’ prevalence and complications are rapidly increasing. Chicory intybus has been used as a traditional diabetes treatment in Iran, Egypt, and other countries but there is a lack of convincing evidence on its effect. This study was designed to evaluate the effects of aqueous extract of chicory leaf on body weight, serum insulin, glucose and lipids in diabetic male Wistar rats.
    Materials And Methods
    Forty male Wistar rats were divided into five groups. Four groups were given streptozotocin intraperitoneally to induce diabetes. Three of the diabetic groups received varying concentrations of chicory aqueous extract for three weeks (12, 25 and 50 mg /kg body weight). The forth diabetic group and the non-diabetic group received distilled water (diabetic and healthy control groups respectively). Fasting blood glucose, serum triglyceride (TG), total cholesterol (TC), LDL and HDL levels were measured after 3 weeks of treatment.
    Results
    The results did not show any significant effects on fasting blood glucose (173.5±126, 154.5±100, 247.7±46, 170.7±150.8 mg/dL) and serum lipids; LDL(19.5±7.7, 26.4±6.7, 24.2±7.7, 24.7±6.8 mg/dL), HDL(41±22.8, 41.2±12, 44.7±12.1, 40±4.6 mg/dL), TG (103.5±35, 80.4±53.8, 111±70, 94±8.9 mg/dL) and TC (76.2±27.3, 80.4±53.8, 77±18.4, 72.7±15 mg/dl) in Streptozotocin induced diabetic groups receiving 12, 25 and 50 mg/kg aqueous chicory extract and diabetic control groups respectively.
    Conclusions
    Chicory leaf aqueous extract had no significant effects on serum glucose and lipids of streptozotocin-induced diabetic rats.
    Keywords: Diabetes, Chicory extracts, Blood glucose, Cholesterol, Triglyceride, Rat
  • Omid Nikpayam, Golbon Sohrab Pages 9-13
    Background And Objectives
    The polycystic ovary syndrome (PCOS) is one of the most common diseases diagnosed in women of childbearing age which is associated with increased risk of metabolic complications, including cardiovascular disease. Increasing C-reactive protein (CRP) as an inflammatory factor is common in these patients. In addition, vitamin D deficiency is quite common among females with PCOS. The aim of this study is to determine the relationship of CRP levels with vitamin D and metabolic factors in Non-obese Patients with PCOS.
    Materials And Methods
    This experimental study was done on 100 non-obese 20-40 years old females (BMI
    Results
    The mean age of patients was 27.11±6.25. Patients in high CRP group, had significantly lower levels of HDL-C and higher Triglyceride (TG) compared to controls. In addition, the increase in CRP was associated with vitamin D deficiency. This was while no significant difference between the two groups of patients were observed in terms of insulin resistance.
    Conclusions
    The findings of present study suggest that higher CRP levels are positively correlated with vitamin D and HDL-C deficiency as well as an increased TG levels in non-obese females with PCOS. These findings have significant implications for the understanding of how vitamin D deficiency can contribute to inflammatory and metabolic responses in patients with PCOS. A future study could assess the long-term implications of vitamin D supplementation on inflammation and metabolic outcome of patients with PCOS.
    Keywords: PCOS, Vitamin D, CRP, Inflammation, Metabolic Factors
  • Mohammad Hojjati, Hassan Barzegar Pages 15-24
    Background And Objectives
    Essential oils and their compounds are getting increasing interest due to their multipurpose functionals as alternatives to the artificial preservatives. The aim of this study was to extract and identify the volatile constituents of essential oil of Citrus lemon leaf and to evaluate its antioxidant and antibacterial abilities.
    Materials And Methods
    The essential oil was extracted using Clevenger apparatus and characterized by means of gas chromatography mass spectrometry (GC-MS). Folin-Ciocalteu method was used to determine the total phenolic equivalent (TPC). The antioxidant properties of the essential oil were evaluated by 2,2- diphenyl-picrylhydrazyl (DPPH) assay and the detection of inhibitory effect of the essential oil at various concentrations (0.025-10 mg/mL) on Staphylococcus aureus, Bacillus cereus, Streptococcus faecium, Escherichia coli, Salmonella typhi and Shigella dysentery was carried out by agar disc-diffusion method and then Minimum Inhibitory Concentration (MIC) assay was evaluated.
    Results
    GC-MS analysis allowed the identification of twenty-seven compounds and linalool (30.62%), geraniol (15.91%), α-terpineol (14.52%), and linalyl acetate (13.76%) were the main constituents. TPC of essential oil was 14.73 mg gallic acid equivalent/g dry plant material and its IC50 value was found to be 0.98 mg/mL in DPPH test, so lemon leaf essential oil showed good free radical scavenging capacity at all studied concentrations. However the antioxidant capacity increased with increasing concentration of the essential oil. The results showed that increasing the essential oil concentration, increases the zone of inhibition, so that the highest antibacterial activity was observed at 10 mg/mL of essential oil. The results of antimicrobial activity by disc diffusion method showed that essential oil exhibited maximum zone inhibition against Gram-positive bacteria including B. cereus, S. aureus and S. faecium, whereas the minimum zone inhibition was shown by S. typhi and S. dysentery as Gram-negative pathogens at the same concentrations. The highest MIC showed by S. aureus and S. dysentery, whereas the least MIC value was observed with B. cereus and S. typhi.
    Conclusions
    The results obtained in this study have shown the moderate biological potential of essential oil of C. limon leaf is probably due to its particular chemical composition, mainly the high amounts of linalool. Therefore, this essential oil could be used to raise the shelf life of foods as a natural preservative ingredient.
    Keywords: Antibacterial, Antioxidant, Citrus, Essential oil, GC-MS
  • Asieh Aghaei, Hossein Mirsaeedghazi, Yousef Ramezan Pages 25-30
    Background And Objectives
    Pomegranate juice is prone to turbidity, which makes it hard to preserve and concentrate. Microfiltration is one of the membrane processes that can be used to reduce its turbidity, but, it is prone to membrane fouling. Pretreatment is considered the most effective way to reduce membrane fouling.
    Materials And Methods
    This study simulated the effect of centrifugation on membrane clarification during the filtration of pomegranate juice using computational fluid dynamics. The geometry of the membrane unit was plotted in GAMBIT software and meshed with quad-mapped meshes, and the problem was solved using fluent software. Samples were centrifuged at 2000 and 4000 rpm for 5 and 10 min.
    Results
    The results of simulation showed that centrifugation at 2000 rpm for 10 min had the highest permeate flux. One the other hand, centrifugation at 4000 rpm had the lowest permeate flux. The experimental results were in agreement with the simulation results.
    Conclusions
    Velocity of centrifugation should be controlled to maintain the optimum level and achieve the best results. In this study centrifugation at 2000 rpm improved the process yield.
    Keywords: Centrifugation, CFD, Clarification, Membrane, Pomegranate, Simulation
  • Mohammad Noshad, Behzad Nasehi, Adieh Anvar Pages 31-38
    In the study, we were investigated effect of bioactive coating composed of quince seed mucilage (QSM) incorporating green tea extract(GTE) on oil and water content, lipid oxidation, texture, color and sensory evolution of shrimp after deep-fat frying. For this purpose, different concentration of GTE (0-20%) was blended to obtain five coating solutions (QG 0-4). We observed a significant effect (p
    Keywords: Shrimp, edible coating, Quince seed mucilage, Lipid oxidation, Sensory evaluation
  • Behnaz Naderi, Mehrnaz Aminifar, Saba Belgheis Page 37
    Background And Objectives
    Whey is a product of cheese production process that has more than half the nutrients of milk. Production of whey-based beverages, is one of the most efficient mechanisms for entering these products into the human food chain butits production is facing challenges. Protein sedimentation as a result of the thermal processing and the appealing sensory properties of the beverage are most important challenges.
    Materials And Methods
    Response surface methodology is effective method for formulating new products. In this study for formulating cornelian cherry whey-based beverage, ResponseSurface Methodology (RSM), engaging the Central Composite Rotatable Design (CCRD) was used. The ingredients range used for production beverage comprised of whey protein cornelian cherry juice concentrate10-20 g, pectin 0.3-0.9 g and sugar 7.5–15 g in 100 g whey–based cornelian cherry juice beverage. To calculate phase separation percentage of samples at day 7, the serum phase volume was determined and the value of it was divided to the total volume of juice. A group of seven trained judges were selected on the basis of triangle test for sensory evaluation of optimum sample. All evaluations used 9-point hedonic scale.
    Results
    Optimum sample with 13.5 w/w%, of concentrate, w/w 0.88% pectin, and w/w 14.48% sugar with w/w 19.78% phase separation was obtainedby Response Surface Methodology, andthe overall acceptability of it was 7.1.
    Conclusions
    This study attempts to remove the technical problem that inhibits the development of whey protein-containing cornelian cherry concentrate. Response Surface Methodology (RSM) was successfully used to improve the production of cornelian cherry whey-based beverage.
    Keywords: Whey protein concentrate, Cornelian cherry concentrate, Pectin, Beverage, Response surface methodology