فهرست مطالب علی شریف

Vitamin B3 (Nicotinamide) is involved in many vital reactions in the human body as the precursor of NAD and NADP. NAM deficiency can lead to pellagra thus foods are fortified with this vitamin. On the other hand, high intakes of NAM can cause some symptoms.  Hence, a cheap, rapid, selective and sensitive determination of NAM concentration in foods is crucial. The present study propose a NAM analysis method for beef and wheat flour by employing a molecularly imprinted polymer based solid phase extraction clean-up coupled with HPLC-UV. Precipitating polymerization technique for fabrication of NAM molecularly imprinted microspheres was utilized. The effects of polymer ingredients including functional monomer, cross-linker monomers, template and solvent were investigated on binding characteristics.The binding behaviour of the polymer well modeled through Freundlich equation and the polymer showed high selectivity of NAM over nicotinic acid (NA). In a kinetic study, 79% of NAM binding and 96.5% of NAM release occurred immediately. The NAM imprinted microspheres were packed into SPE for NAM extraction, food samples injected and the output analysed with HPLC-UV. Good linearity was obtained for solid phase extraction of NAM in the range 148–5000 μg L-1 (R2 = 0.999) and high extraction recoveries of 77–102% and 81–87% were obtained for NAM in beef and wheat flour samples, respectively. The limit of detection (LOD) and limit of quantification (LOQ) for nicotinamide  were 44 μg L-1 and 148 μg L-1, respectively. The overall inter-day and intra-day relative standard deviations of  2.13% to 5.31% for wheat flour (n=4), and 1.89% to 5.22% for beef samples were obtained, demonstrating good precision of the proposed method in its application for real sample analysis.

Lipid oxidation is one of the most important factors affecting the loss of quality or the deterioration of edible oils. This reaction is accompanied by the production of harmful compounds that may threaten consumer’s health. Several parameters affect the severity of the oxidation reaction, among them temperature is one of the most important parameter to consider.  Lipid oxidation increase significantly with the increase of temperature, which drastically reduces the length of the shelf life of the oils. Numerous methods have been used to postpone the oxidation of oils that one of the most useful methods is the addition of antioxidants. Nowadays, natural antioxidants have been located in the hotspot of attention from safety and sensory characteristics point of view. Sesamol as a valuable natural antioxidant may help to provide healthy edible oils. The determination of thermal kinetic data and the evaluation of thermodynamic indices have long been used to the better identify the mechanisms and the events caused by temperature elevation. Examining the temperature and time variables together and merging these components could provide valuable information about the environmental effects of foodstuffs. These parameters are particularly important for edible oils. Hence, the kinetic-thermal information of the oils oxidation in the presence of sesamol may provide the valuable assistance in explaining the storage conditions of various edible oils in the presence of this antioxidant.

The sesamol's ability to quench free radicals was determined by DPPH test and at 517 nm. The oil purification process was performed by adsorption column chromatography in order to eliminate minor components that may be interfere with the oxidation reaction. The evaluation of the accelerated oxidation process in presence of sesamol was carried out in a dry oven and through monitoring the accumulation of hydroperoxides (peroxide value) over time at 60, 80 and 100 °C. The peroxide value was measured spectrophotometrically at 500 nm. The induction period of oils oxidation was determined through two lines fitted on initiation and propagation steps of the oxidation curve. The rate constants of the oils oxidation and sesamol consumption, the peroxide value corresponding to the length of induction period (PVIP), the minimum sesamol concentration to demonstrate the antioxidant activity and the oxidative stability time of lipid systems at ambient temperature were also determined by oxidation kinetic data.

The results of inhibitory test showed that the amount of sesamol required to inhibit 50 percent of the DPPH radicals is equal to 1 mM. The induction period of olive oil has reached to over 520 h in presence of 0.01% sesamol at 60 °C, whereas sesame and canola oils were placed in the subsequent positions with nearly 330 and 325 h, respectively. The average extent of PVIP (all sesamol concentrations) for two lipid systems i.e. sesame and canola oils was close to each other and drastically higher from olive oil. This delocalization of the numbers suggests that the PVIP is independent of the antioxidant concentration available and is affected by the fatty acids structure of oils. The effect of temperature elevation on the rate constant of oxidation for different oils did not follow the same pattern, so that the slope of increase of the rate constant for olive oil was very mild than to the other two oils. The results showed that the increase in temperature has markedly increased the rate of sesamol consumption, so that unsaturated lipid systems have undergone significant changes in this regard. Increasing the temperature increased the minimum concentration required for the antioxidant activity of sesamol. This pattern was linear for olive oil and hyperbolic for sesame and canola oils.

Coffee is the most important and popular beverage in the world. The main differences between coffee and other beverages like tea is the variety of applied brewing techniques. Coffee is a complex chemical mixture of compounds including, caffeine, as a natural alkaloid. Besides its beneficial effect including enhancement in mental activity and alertness as well as improving the cognitive functioning, caffeine indicated adverse effects such as headache and anxiety when it is consumed in higher quantity. In terms of chemical extraction, it can be also considered as an interference when analyzing other pollutants, therefore, its removal from extract is of great interest. Therefore, the present study was designated to investigate the caffeine content of 18 various coffee-related products. Furthermore, the effect of two extraction techniques (QuEChERS and conventional) on caffeine removal from coffee extract was investigated.
 
Coffee brews including classical (boiled, French, moka and filtered coffees) and commercial brews (various types of espresso as well as instant and iced coffees) were prepared using Robusta, Arabica coffee or commercial powders. In conventional extraction approach, a 2.5 mL of coffee sample was treated with 0.1 mL each of Carrez solutions I and II to clarify the sample. The total volume was brought to 50 mL by the addition of 10% methanol (v/v). After centrifugation, the supernatant was filtered and analyzed using high-performance liquid chromatography coupled with a diode array detector (HPLC-DAD) at 273 nm. In QuECHERS approach, the effect of extraction solvent (acetonitrile and ethyl acetate) and sorbents (primary and secondary amines and, octadecyl silane) on caffeine removal was investigated and was compared to conventional approach as reference method. The extraction and clean-up were accomplished by two types of solvents and sorbents in the presence of sodium chloride and magnesium sulfate. Finally, caffeine was determined using HPLC-DAD at 273 nm.
 
According to the results, the two coffee varieties (Arabica and Robusta) were clearly separated by their caffeine contents as Robusta presented higher values in all classical brews. Among the classical brewing techniques, the coffee with the highest content of caffeine was moka brewed from roasted Robusta coffee, with a mean value of 1044 ± 26 mg/L. The caffeine content was also determined per serving (cup size) to determine the actual content received by consumers. Accordingly, among traditional brews the most caffeine-rich coffee was espresso type pod coffee, with a mean value of 1371 ± 16 mg/L, equivalent to 56 ± 0.6 mg/40 mL of serving size. The lowest mean caffeine content (13.4 mg / 240 mL) was found in iced coffee. With regards to caffeine extraction, with recovery of 101%, the conventional method was the most efficient approach for caffeine determination. Caffeine significantly reduced (around 20% compare to conventional approach) when QuEChERS was used as extraction technique which could be valuable for analysis of pesticides, which are usually present in small quantities in food samples like coffee. In general, the use of acetonitrile as well as the simultaneous application of PSA and C18 resulted in a significant decrease in caffeine content of Robusta coffee extract.
Here, different coffee brews were assessed and compared for their caffeine content (mg/mL and mg/serving). Technical differences like coffee varieties, coffee/water ratio or method of brewing (pressurized, fusion, filtering, etc) led to coffee brews with different caffeine profiles. Interestingly, despite the high concentration of caffeine in espresso types brews, they provided moderate coffee in terms of caffeine content per cup. On the other hand, classical methods in particular boiled, French and filtered Robusta coffee were rich in terms of caffeine per cup. When studying caffeine extraction, the efficiency of conventional method was significantly superior to QuEChERS approach as caffeine significantly reduced when QuEChERS was used as extraction method.

Lipid oxidation is the oxidative deterioration of unsaturated fatty acids via an autocatalytic radical chain process that leads to the deterioration both the sensory and nutritional quality of lipids. Lipid oxidation has adversely consequences for the quality of lipid and human health by producing a wide range of harmful reactive radicals. Using antioxidants is the most important defense means to delay or slow rate of lipids oxidation by scavenge chain-propagating peroxyl radicals. Recently, the interest in natural antioxidants has been increased due to the reported toxicologically negative effects of the synthetic antioxidants.The most powerful types of natural antioxidants are the phenolic acids, which are widely found as secondary metabolites in plant kingdom acids. A relationship between the antioxidant activities and the structures of the phenolic acids were the object of a number of investigations. The number of hydroxyl groups and the position of these groups in the phenolic ring have a significant influence in antioxidant activity of phenolic acids. The activity increases in the following order: monohydroxyo< dihydroxy< trihydroxy. Gentisic acid (2,5-dihydroxybenzoic acid) is one of the interesting subset of dihydroxybenzoic acids, present in many natural sources such as citrus fruits, grapes, olive, peanuts and herbs. The antioxidant activity of the Gentisic acid was the object of lot investigations. Gentisic acid has been reported to has anxiolytic, antirheumatic, anticarcinogenetic, anti-inflammatory and antimutagenic properties. The capacity of Gentisic acid to prevent lipid oxidation is related to its mechanism of antioxidant activity. The relative positions of the two hydroxyl groups in Gentisic acid phenolic ring have significantly influence in antioxidant property.

Purifed triacylglycerols of sunflower and olive oils were obtained by removing all pro- and anti- oxidants by adsorption chromatography: 130 g of oils were purified twice by passing in a glass column (25 × 2.5 cm i.d), packed with 70 g of aluminum oxide 60 activated at 200 °C for 3 h in bottom and, 15 g of silica gel activated at 160 C for 3 h in upper layer. Triacylglycerols were drawn in dark through the column by suction without solvent. Then soybean and olive oil samples, containing different concentrations of the Gentisic acid (0.02, 0.04, 0.08, 0.16 and 0.32 wt. %) were prepared by adding aliquots of its solutions in purified acetone. The solvent was removed under nitrogen. 1-mm layer of the prepared oils samples (4 g) were oxidized in a Petri dish having a diameter of 9 cm Under these conditions, the process took place in a kinetic regime, i.e., at a sufficiently high oxygen concentration which the diffusion rate does not influence the oxidation rate. Oxidation was performed in dark at 60, 80, 100 and 120 °C.The oxidation process was followed by withdrawing samples at certain time intervals and subjecting them to spectrophotometric determination of the peroxide value (PV) as primary oxidation products and different kinetic parameters i.e. stabilizing factor (F), oxidation rate ratio (ORR), and antioxidant activity (A). In order to PV measurement, the vegetable oil samples (≤0.01–0.30 g) were added to a glass tube containing 9.8mL chloroform–methanol (7:3 v/v) and were vortexed for 2–4 s. 50mL of ammonium thiocyanate solution (30 % w/v) was added the sample was mixed on a vortex mixer for 2–4s. Then iron (II) chloride solution [50mL, (0.4g barium chloride dehydrate dissolved in 50mL H2O) + (0.5 g FeSO4·7H2O dissolved in 50mL H2O) + 2mL 10 M HCl], with the precipitate, barium sulfate, filtered off to produce a clear solution]) were added, and the sample was vortexed for 2-4 s. After 5min incubation at room temperature, the absorbance of the sample was read against a blank sample (containing all the reagents except the sample) at 500nm (UV-VIS spectrophotometer, Model 160A Shimadzu, Kyoto, Japan). Results were reported as milliequivalents of oxygen per kilogram of oil. Kinetic curves of peroxide accumulation were plotted. The x-coordinate of intersection point of two straight lines fitted on the initiation and propagation stages of the oil oxidation was calculated as induction period (IP). Mechanism of antioxidative action was determined according to kinetic parameters and the based on the participation of Gentisic acid molecules and radicals in a series of reactions).

Gentisic acid as a phenolic antioxidant was effectiveness during autoxidation in both lipid systems (i.e. olive and soybean oil) without reactive free radicals production. The dependence of the parameter F on antioxidant concentration is linear only in the case of Gentisic acid-inhibited sunflower oil oxidation that showed the participation of antioxidant molecules mainly in reaction 7. The absence of F linearity in other treatments (α-Resorcylic acid in both olive and sunflower oils oxidation and Gentisic acid in olive oil oxidation) is due to the participation of the inhibitors molecules in the side reactions other than the main reaction of chain termination 7, namelyreaction 11 or/and 12. The mean rate of antioxidant consumption increased as the unsaturation degree of the soybean oil increased. Despite having the more appropriate performance in the olive oil sample, which normally contains higher amounts of oleic acid. The overall performance of Gentisic acid was attributed to the main reaction of chain termination (ROO• + InH ® ROOH + In•) as competed with the main oxidation reaction of chain propagation (ROO• + RH ® ROOH + R•). Due to the higher percentage of non-saturated fatty acids in soybean oil, antioxidant activity of gentisic acid promoted with increased concentrations, while in olive oil because higher content of monosaturated fatty acid (e.g. oleic acid), Gentisic acid participate in side oxidation reactions (InH + ROOH ® In • + R • + H2O) as prooxidant in high concentration.

The present study was performed to elucidate the mechanism of antioxidative action of Gentisic acid. It was concluded that Gentisic acid as a phenolic antioxidant was effectiveness during autoxidation in both lipid systems (i.e. olive and soybean oil) without reactive free radicals production. The mean rate of antioxidant consumption increased as the unsaturation degree of the oil system increased. Despite having the more appropriate performance in the olive oil sample, which normally contains higher amounts of oleic acid.

Extraction of humic acid (HA) from lignite coals that are rich in humic compounds has been highlighted in recent years as a superior and prominent research issue. The conventional technique used to extract HA is based on their solubility in alkaline and acidic mediums. Most litertures have reported the extraction time and separation of HA to be 24 hours and the extraction efficiency between 10 to 80%. In this research, the intensification of HA extraction from lignite coals has been studied. For this purpose, a batch stirred tank reactor (BSTR) was first designed and then fabricated. The processing parameters such as temperature at three levels (50, 70 and 90° C), process time at three levels (1, 2 and 4 hours) and stirring speed at three levels (250, 550 and 850 rpm) were considered as independent variables and extraction yield of HA was considered as dependent variable and the performance of the constructed reactor was compared with a conventional method (Hot Plate device). The statistical results of variance analysis (ANOVA) showed a significant difference between the yield of HA extraction with the reactor and Hot Plate method. Under the same conditions of temperature, stirred speed and process time, the yield of HA extraction with the reactor was 30% higher than the Hot Plate device. The optimal conditions for extraction of HA by the reactor were obtained at temperature of 90° C, stirring speed of 850 rpm and 4 hour process time. In these conditions, 56.8% of HA was extracted and separated from lignite coals. The qualitative results of FT-IR spectroscopy showed a predominant aromatic and rich in carboxylic, phenolic and hydroxylic functional groups with aliphatic side chains in the HA structure. The results of quantitative analysis of the CHNOS main elements and atomic ratios (C/N, O/C and H/C), confirms the quality of the used coal and also matches up the quality indices of produced HA with the IHSS standard and commercial Aldrich HA samples.

Frying is one of the oldest and popular preparation techniques broadly used at home and food industry. High temperatures plus the presence of air as well as the water from the food being fried cause many destructive reactions. Therefore, thermal stability and performance of oil during frying is considered as one of the important criteria in the selection of frying oil. In this regard, balanced chemical composition, presents it as a valuable option for frying purposes. Studies show lipid autoxidation considered as the most important deteriorative reaction in the olive oil. This reaction leads to the formation of a series of primary and secondary oxidation products. Hydroperoxides are the primary oxidation products of lipid oxidation. Carbonyl value (CV) does measure secondary decomposition products are more stable than peroxides and the CV seems to be a good index of oxidative changes in lipids. Therefore, the determination of carbonyl compounds in frying oils is very important for evaluating the quality of frying fats and oils. Several studies have been carried out on the oxidative stability of edible oil during frying. Rancimat test has also been considered among the accelerated methods of lipid oxidation measurement due to ease of use and reproducibility. However, although estimate of oxidative stability of edible oil according to accelerated methods, is used widely but there is always worries about accordance the results of such tests with the results found under real frying conditions and Presence of food. Therefore, necessity of simultaneous study oxidative stability is essential in order to justify and extension of result together during heating and frying. Six refined olive oil samples of different brands in 1 lit glass bottles were purchased from local shops and were stored at 4 ºC for further analysis. Fatty acid methyl ester (FAME) standards, and all chemicals and solvents used in this study were of analytical reagent grade and supplied by Merck and Sigma Chemical Companies. The ratio between monounsaturated and polyunsaturated fatty acids (M/P) was determined by gas–liquid chromatography. The spectrophotometric method was used to determine the PV. The AV was determined according to the AOCS. The TT content was determined according to the colorimetric method. The TP content was determined spectrophotometrically using Folin–Ciocalteau’s reagent. The CV of the oils was measured using 2-propanol and 2,4-decadienal as solvent and standard, respectively. A Metrohm Rancimat model 743 (Herisau, Switzerland) was used to measure the OSI and IPCV of olive oil samples. Frying process was performed in bench- top deep- fryer at 180ºC. ANOVA and regression analyses were performed according to the MATLAB and Excel software. Significant differences between means were determined by Duncan’s multiple range tests. There was good correlation between the OSI and induction period (IPcv) at the temperature range studied with a high determination coefficient (R2>0.99) in the Rancimat test. Generally, the results of the present study showed that the Rancimat method at 110 ºC correlated well with stability under frying condition and this correlation decreased as temperature increased in the Rancimat test. These observations can be explained by the fact that steps or pathway of chemical reactions that take place at low and high temperatures are different. Thus, choosing the right levels of operational parameters in the Rancimat method can produce the least possible difference between frying and the OSI test.

A kinetic analysis was performed to evaluate the antioxidant behaviour of luteolin in the triacylglycerols of olive (TGO) and canola (TGC) oils. The process was performed at high (kinetic regime) oxygen concentrations at at 60, 80, and 100 °C in the dark. Different kinetic parameters were determined, including the stabilization factor F, the oxidation rate ratio ORR, the antioxidant activity (A) and the mean rate of inhibitor consumption WInH. The oxidative stability measures of the bulk olive and canola oils dramatically improved by the antioxidant added. Luteolin due to its increased partitioning at water-oil interface exerted a highest activity at 60°C and a concentration of 0.02%. Also, the rate of olive triacylglycerols oxidation increased significantly with increasing luteolin concentration at the corresponding temperature. This behaviour was explained in terms of a more participation of antioxidant molecules and radicals in side reactions, i.e. 10 and 11 ( and , respectively). The rate constant of antioxidant consumption in side reaction(s) (Keff) and mean rate of initiation (Wi/f) values revealed that luteolin takes part in chain propagation and initiation reactions to a higher extent during TGC oxidation. Generally, the activity of luteolin increased and decreased, respectively, in TGO and TGC with rising temperature. This behavior was attributed to the change in the mechanism of inhibitory action with prevailing the reactions 7 ( , 8 ( ), and 9 ( ) for olive oil, and pro-oxidative side reactions to a higher degree in TGC.

Retrial or appeal, which is considered in jurisprudence as a violation of the ruler's judgment, is one of the prevalent issues in which the jurists' view is contrary to what the current trend of the courts is; This is because violating the verdict in jurisprudence is not permissible, while appealing is a common practice in the courts. The present study investigates this challenge through a critical analytical method using library documents. Examination of the evidence shows that the judgments of ordinary courts are revisable; However, the judicial verdicts of the Supreme Court as well as the Revolution Courts can be revised only if it is proved to the next Mujtahid judge that the previous judge has not had the necessary Ijtihad and competence, or neglected or violated his Ijtihad and ruling, or he has not judged according to the standards of authentic Imami Ijtihad, and his verdict could be violated.

Hydroxybenzoic acids are a large family of phenolic acids capable of inhibiting one of the most destructive reactions called lipid oxidation. Their antioxidant activities are markedly influenced by the number and position of phenolic OH groups. Increasing the number of electron-donating groups in the molecule and their placement at the ortho and/or para positions of the phenolic ring, could lead to the increased ability of H atom abstraction or electron donating capacity. Gentisic (3,5-dihydroxybenzoic acid) and Alpha-resoecylic (2,5-dihydroxybenzoic acid) acids are dihydroxybenzoic acids wildly dispersed in the plant tissues with some valuable biological and pharmacological properties for human health. These compounds are different in structure and position of hydroxyl groups in phenolic ring, that may had a strong in¬fluence on their antioxidant properties. In addition of structural property, environmental interference can play an important role in the antioxidant potency. Antioxidants are found to behave differently when used in different media. Partition coefficient (log P) of Gentisic acid and Alpha-resorcylic acid was measured between 1-octanol and acetate buffers. Antiradical and antioxidant activity of compounds was investigated in different medium (solvent system, purified bulk olive and soybean oils and their O/W emulsions). DPPH radical scavenging activity of gentisic acid and alpha-resorcylic acid was measured in the methanolic solvent. Progress of lipid oxidation in olive oil and soybean oil containing 200 ppm of the antioxidants at 80 oC was followed by monitoring the changes in peroxide value (PV). PV was measured spectrophotometrically at 500 nm using a UV– Vis instrument. Oxygen depletion in emulsion systems in the absence and present of the antioxidant (200 ppm) was measured using a YSI Model 5300A biological oxygen monitor at 37oC. The effectiveness of the antioxidants in bulk oils and emulsions was estimated on the basis of the induction period (IP). The obtained results indicated that the effectiveness of the Gentisic and - resorcylic acids in free radicals scavenging, was greatly affected by molecular structure of these antioxidants and environmental conditions.
Ortho position of hydroxyl group with respect to the carboxyl group in Gentisic acid, caused higher antiradical potency of Gentisic acid than α-resorcylic acid, with meta-structure, in different used mediums.
In addition, it was found that the environment plays an important role in the free radical scavenging activity of phenolic compounds. Gentisic acid with more hydrophilic structure showed better antioxidant activity in bulk oil hydrophobic systems, than emulsion systems, while -resorcylic acid with less hydrophilic structure showed better activity in O/W emulsions. Both antioxidants showed low antioxidant performance in solvent system. The polar medium of the methanol used in DPPH assay, with enhanced intermolecular hydrogen bonds, decreased the radical scavenging potency of antioxidants.

In order to study the net effects of unsaturation of lipid system and temperature on antioxidant activity in this research, used triacyleglycerols from fish, canola and olive oil ( without other antioxidant and proxidant) with difference degree of unsaturation at temperature 60-100 in presence concentration 0,0.01% and 0.02% TBHQ. Increased the portion of mono-unsaturated fatty acid than polyunsaturated fatty acid from fish, canola and olive (1.87, 2.28 and 5.78, respectively) caused to decreased oxidation rate in absence of TBHQ (15.24, 7.23 and 0.006 meq g-1 h-1, in 60). Increased the temperature caused to rise proxide accumulation in all lipid systems, the highest increased related to olive, then fish triacylglycerol from 60 to 80. The hishest and lowest effectiveness and activity of TBHQ observed in 0.02% at 60 (44.47 ,46521.52) and 0.01% at 100 (6.86, 201.84) in canola and fish, respectively. The results showed that increased temperature from 60 to 80 in fish oil (high degree of polyunsaturation system) rise about more than 2 fold proxide accumulation than other systems and temperatures. In addition the results showed that effects of degree of unstauration system and temperature have considerable effect on activity of antioxidant.

Medical benefits of Omega 3 fatty acids have appealeda lot of research to be done on of fish oil. Among marine fish, kilka has the most industrial application. Kilka oil contains significant amount of omega-3 fatty acids. In this study, physiochemical properties, fatty acid composition and stabilization of kilka oil were investigated. p- hydroxy benzoic asid, its methyl ester and alpha-tocopherol as control were compared to each other.
Crude Kilka fish oil was supplied by Khazarcompany (Babolsar, Iran). All chemicals and solvents used in this study were of analytical reagent grade and purchased from Merck (Darmstadt, Germany) and Sigma–Aldrich (St. Louis, MO). 200 ppm of the mentioned antioxidants was added to the purified oil and kinetic regime of oxidation at temperatures of 35, 45 and 55°C was prepared. After monitoring theoxidation over time using peroxide test, graph of peroxide changes over time was plotted and induction period and kinetic parameters (F, ORR and A) were calculated. In order to compare the performance of antioxidants in oil and water, 10% emulsion of Kilka oil-in-water was prepared and 200 ppm of antioxidant was added to it and its oxidation process was monitored at 55°C.
Results showed that the fatty acid composition of this oil contains a variety of unsaturated fatty acids, saturated and polyunsaturated (mainly linoleic, eicosapentaenoic and docosahexaenoic acids). Temperature had significant effect on oxidation. p-hydroxymethylbenzoate, a little more than p-hydroxybenzoic asid, could increase oxidative stability of oil. Alpha-tocopherol had better performance as compared with other antioxidants. Performance of methylp-hydroxybenzoatewas better in emulsion than oil. In general, the emulsifier and emulsion preparation as compared with antioxidant had a more prominent role in the oxidative stability of Kilka oil.

Medical benefits of omega-3 fatty acids have led to a lot of research on fish oil. Among marine fish, Kilka has the highest industrial applications. Kilka oil contains significant amounts of omega-3 fatty acids. In the present study, oxidative stability of Kilka fish oil based on the Schaal oven test and the use of two phenolic acid derivatives (syringic and vanillic acids) was investigated.
Crude Kilka fish oil was supplied by Khazar company (Babolsar, Iran). All chemicals and solvents used in this study were of analytical reagent grade and purchased from Merck (Darmstadt, Germany) and Sigma–Aldrich (St. Louis, MO). Free radical scavenging activities of phenolic compounds was measured by reading the absorbance of methanolic solutions of the antioxidants containing 1,1-diphenyl-2-picrylhdrazyl (DPPH)at 517 nm. The partition coefficient (log P) of the antioxidants was measured in terms of the maximal UV absorbance of aqueous (0.3 mM) and 50:50 aqueous/acetate buffer (0.1M, pH =5.5) solutions. In order to study the antioxidant activity in lipid systems, peroxide value of the chromatographically purified Kilka fish oil as well as its 10% oil-in-water emulsion containing 200 mg/kg of antioxidants was monitored at 55 °C.
Syringic acid with two methoxy groups showed higher scavenging activity (IC50) than vanillic acid with one methoxy group (54.2 vs. 418.2). Radical scavenging activity in phenolic acids had direct relationship with the type and number of electron donor groups on phenolic ring. Peroxide values changed exponentially. Despite the relatively high polarity (Log P = – 0.65) and high scavenging activity, the performance of syringic acid in Kilkafish oil was degraded as affected by inter-molecular interactions and was not in accordance with the "polar paradox" hypothesis. Antioxidant activity of syringic acid in emulsion increased significantly as compared with oil and it was similar to α-tocopherol. It was concluded that the type of emulsifier and also the way of emulsion preparation as compared with antioxidant had a more prominent role in the oxidative stability of Kilka fish oil.

Holy legislator, about three issues of blood, honor and property of the people is sensitivities and imposed sentences to maintain them including blood money which is assumed as a deterrence of crime. The blood money for killing, In Is lam, in certain circumstances, could increase to the amount of one third and this increase includes the victim in the crowd as well. Shia scholars unanimously with Shafi’i and Hanbali jurists and Sunni scholars and some companions and their followers, believe in the increase of blood money of killing in the sacred months to one-third. . But about the blood money of killings at the Divine Shrine, the idea of increase (Taghliz) is accepted according to the majority and the famous Shiite jurists and Some Sunni jurists like Shafi’i and Hanbali and some of the Companions and their followers who, with the exception of Shafi’i, .will increase the amount of blood money to one-third The gathering of two increase factors causes the multiplicity of increase accord.ing to the famous Shiite jurist and Ahmad ibn Hanbal and followers of the Sunni .

Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazli et al., 2009, Connor, 2000]. Due to high level of the ω3 : ω6 ratio and polyene index, the common Kilka oil is expected to be highly susceptible to oxidation [Pirestani et al., 2010]. The interesting antioxidative characteristics of the oils and unsaponifiable matter (USM) extracted from the kernel and hull of bene fruit (Pistacia atlantica subsp. Mutica) attracted our attention to use them as natural alternatives for stabilizing the common Kilka oil and compare with BHT and α-tocopherol [Farhoosh et al., 2012].
The ripe bene fruits were collected from the fields of Islamabad in the Ilam province. After drying and also grounding to powder, the oils from the kernel (BKO) and the hull (BUO) of bene were extracted with n-hexane (1:4 w/v). Moreover, the USM content of the kernel (UKO) and hull (BHO) oils of bene were determined by the method described by Lozano et al, 1993. Chemical compositions of the bene oils’ unsaponifiable matter were determined by a thin-layer chromatography [Lercker and Rodriguez-Estrada, 2000]. Crude Kilka oil was purified by a multilayer column chromatography to eliminate the majority of pro-oxidant and antioxidant compounds normally present in it. The purified Kilka oil (PKO) was blended separately with 1 and 2% (w/w) of the antioxidative oils (BKO and BHO), 1 and 1.5% (w/w) of the oils’ unsaponifiable matter (UKO and UHO), and 100 mg/kg α-tocopherol and BHT and then exposed to the following stability test. Fatty acid composition of the oil samples was determined by gas-liquid chromatography [Sharina and Jumat, 2006]. The iodine value (IV) was measured according to the AOAC Official Method 920.158 [AOAC, 2005]. A colorimetric method was used to determine total tocopherols (TT) content [Wong et al., 1988]. Total phenolics (TP) content was spectrophotometrically determined using Folin–Ciocalteau’s reagent [Capannesi et al., 2000]. A Metrohm Rancimat model 743 (Herisau, Switzerland) was used for the oil/oxidative stability index (OSI) measurement in airflow rate of 20 L/h. The temperatures in measuring of the OSI were 60 °C for the PKO, OSI60, and 120 °C for the BHO and BKO, OSI120 [Farhoosh et al., 2008a; Mendez et al., 1996]. The analysis of variance (ANOVA) was carried out according to MStatC and SlideWrite software. Significant differences between means were determined by Duncan’s multiple range tests; p values less than 0.05 were considered statistically significant.
The initial quality parameters of the PKO, BHO and BKO are shown in Table 1. The PKO was mainly constituted of MUFA, followed by the SFA and PUFA, and there was no measurable contents of TP, TT and USM fractions in it. The PKO showed a PUFA/SFA ratio higher than the minimum value recommended by the UK Department of Health (0.73 vs. 0.45) [HMSO. UK., 1994]. The ω3/ω6 ratio of the PKO was relatively similar to that of Indian mackerel (Rastrelliger kanagurta) (1.60 and 1.67, respectively) (Table 1) [Osman, Suriah, & Law, 2001].
The IV, as an indicator of the oil unsaturation and resistance to oxidation, for the PKO (114.99) was much lower than sardine (156.2) and salmon (165.8) oils [Frankel, 1998; Endo, Tagiri-Endo, & Kimura, 2005].
As can be seen in Table 1, the BKO had higher contents of the USM, tocopherols and phenolic compounds than the BHO. The valuable effects of minor components especially polyphenols and tocopherols of the BHO and BKO on the oxidative stability of vegetable oils have been shown in the previous studies [Farhoosh et al., 2012]. The differences in the fatty acid composition and the amounts of minor components led to the greater OSI120 of the BKO than the BHO (9.46 vs. 7.91 h).
The major constituents of the UHO and UKO were tocopherols and tocotrienols (Table 2). These compounds, which are particularly important functional constituents of the USM of vegetable oils, have nutritional importance for human health and render antioxidative properties [Lercker and Rodriguez-Estrada, 2000].
The OSI60 values of the PKO as affected by the antioxidative compounds are presented in Fig 1. As shown in Fig. 1, the OSI60 of the PKO (1.66 h) significantly increased in presence of the antioxidants added. Moreover, the highest significant stabilizing effect belonged to the UKO 1.5%, so that it was able to increase significantly the OSI60 up to 8.12 fold (OSI60, 13.48 h) (p

Self-heating packaging (SHP) is an active packaging with the ability to heat food contents without external heat sources or power. Packets typically use an exothermic chemical reaction and then woul be useful for military operations, natural disasters, or whenever conventional cooking is not available. These packages are often used to prepare main courses such as meat dishes, which are more palatable when hot.The system consists of three compartments that are separated within the can: the first is the packaged food item; the second, exothermic chemical material(such as calcium hydroxide); and in the third, water. Once the calcium hydroxide is dissolved within the water, it generates, in just 3 minutes, a large amount of heat (up to 60 degrees Celsius), which heats the food item that is located in the first compartment of the can and allows for it to remain hot for up to 20 minutes.For consumption,consumer must remove a seal on the base of the can to reveal the activation button. Pressing the button activates the heater. After 2-3 minutes, the contents of the can must be lightly shaken to ensure contents are at an even temperature. Setting the can upright, the consumer opens the package and enjoys a hot food or beverage.
The present study would focuse on finding the new exothermic chemical materials for reducing cost or producing upper temperature.Therefore, the main objectives of this study were to determine the effect of type and amount of heat-producing compositions on heat-produced and temperature profiles of self heating cans.
Material and In this study,the designed self-heating canswere consisted of twoseparated compartments within the can.The first section of can was used for putting of food and the second section was used for storage of exothermic chemical materials. A misture of 6 exothermic chemical materials alkali-acidic, (Sodium hydroxide爫殉욜 ,Sodiumhydroxide떪뢜 acid , potassium hydroxide 爫殉 acid, potassium hydroxide 떪뢜 acid, Calcium oxide爫殉욜 and Calcium oxide떪뢜 acid) was selected. alkalian-acidic composition was mixed in the ratio 1:1.5 and mixture weighing 150, 200 and 250 g were used in this investigation and placed in the free space between cans. For added degree of heat insulation using of glass wool as label outer of cans. Cans wall andcanned food (canned beans and eggplant caviar) temperature were investigated to determine the best combination of level and type of heat-producing composition. In addition, Time-Temperature profiles of each combination were plotted.
Observations indicated that amount of Heat-producing compositions had significant effect on heat-generated and the best result was obtained with 250g of Heat-producing compositions(p

The best PH for starting the Millard reaction and Acrylamide formation ranges 7 to 8. PH below this range slows the reaction speed down and the resultant Acrylamide formation delayed. This research assess how Acetic Acid in 0.05, 0.15, 0.25% concentrations together with sourdough may promote acidity in bread dough and how they can cause a reduction of acrylamide content in Sangak bread [an Iranian traditional bread]. Here the acrylamide is assessed after it was derived and then transferring it to gaseous chromatography with ion indicator. The concentration of acrylamide in Sangak breads made of sourdough with 0.05, 0.15 and 0.25% of acid acetic showed a decrease of 73.47, 81.50 and 82.10% and also a 90.55, 92.80 and 95.96 % decrease when the bread has been made of the same compounds and yeast. The acidity of compounds with acidity rate of 0.05, 0.15 and 0.25% in Sangak bread made of yeast equates to 0.12, 0.14 and 0.17% (normal) respectively; while these values for Sangak breads made of sourdough stand at 0.16, 0.18 and 0.21% (normal). Therefore, decreased acrylamide can be attributed to increased acidity of dough.

Bene hull (Pistacia atlantica) contains noticeable antioxidant components. The aim of this study was to obtain a set of optimum conditions for bioactive compounds extraction process from bene hull using subcritical water by response surface methodology (RSM). Temperature (110 – 200 °C), processing time (30-60 minutes) and water to bene hull ratio (10:1-50:1) were the factors investigated. Experimental design was performed using central composite face centered design (CCFD) and RSM. The optimal conditions for maximizing antioxidant activity were at 196.81 °C for 52.57 min and the ratio of 43.61:1 for water to bene hull. Under these conditions, the amount of polyphenolic compounds, reduction power according to EC50 and DPPH free radical scavenging activity according to EC50 were predicted to be 2284 mg gallic acid / 100 g bene hull, 0.2002 mg /ml and 0.6284 mg/ ml, respectively. Extraction and analysis of extracts in optimal point support these results.

In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung skin oil, bane skin oil and seasame seed oil were 99.67, 645.73 and 81.72 mg/kg, respectively. Total tocopherol content of kolkhung skin oil (2154.3mg/kg) was significantly higher than those of the other investigated oils, followed by seasame seed oil and bane skin oil (993.69 and 648.91 mg/kg, respectively). Antioxidant activity of the three mentioned oils were determined by DPPH, FRAP and rancimat tests. Antioxidant activity of kolkhung skin oil was significantly higher than those of the other investigated oils, followed seasame seed oil and bane skin oil, respectively. Also it was found a correlation between amount of antioxidant compounds of oils and their antioxidant activity.

In the present research, the power of antioxidant activity in Bene Hull subspecies (Mutica) extract was discussed using subcritical water technique, at 110,155 and 200°C temperatures with 45 minutes of constant time and the ratio of 1: 30 for Bene hull to water. The dependent variables of this study were measured based on Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) and total amount of phenolic compounds (Mg of Gallic Acid/ 100 G of material). The study revealed that at 200°C the Melanoidic impact extent, the power of resuscitating ferrous (Mg/Ml) the extent of controlling DPPH free radicals (Mg/ Ml) were at the maximum; meanwhile total Phenolic content was highest at 155°C. Under this circumstance, the amount of polyphenolic contents, reduction power according to EC50 and DPPH free radical scavenging activity according to EC50 were predicted to be 2096.41 mg Gallic acid / 100 g Bene hull, 0.213 mg /ml and 0.685 mg/ ml, respectively. The results proved that subcritical water extraction method was suitable to obtain biological materials out of Bene hull. Intense extraction yield, abundant solvent, cheap and non-environmental issues are its benefits.

In order to study the effects of sowing dates and different fertilizers on yield, yield components, and oil percentage of castor bean, an experiment was conducted at Experimental station, College of Agriculture, Ferdowsi University of Mashhad, Iran in years 2004-2005. The experimental treatments comprised all combinations of four sowing dates (11 April, 25 April, 8 May and 22 May) and three different fertilizers (cow manure (30 tons/ha), compost (30 tons/ha), chemical fertilizers (100 kg/ha N and 250 kg/ha of super phosphate) and no fertilizer as control. Different characteristics such as plant height, main inflorescence height, number of inflorescence per plant, number of secondary stems per plant, number of capsules per plant, number of grain per plant, grain weight per plant, 100 seed weight, grain yield, oil percentage and oil yield were recorded. A factorial arrangement based on a randomized complete block design with three replications was used. The results showed by delaying sowing date grain yield, seed oil percentage and oil yield were decreased, but there was no significant differences between 25 April, 8 May and 22 May sowing dates. Harvest index and 100 seed weight did not affect by neither sowing dates nor fertilizer treatments. The highest number of branches per plant, number of fertile inflorescences per plant, number of fertile capsules per plant, number of grain per plant, grain weight per plant and biological yield were obtained at 8 May sowing date on chemical fertilizer. Percentage of seed oil, grain yield and oil yield was higher at the first sowing date (11 April) in compost and chemical fertilizer treatments.