محمدعلی خانلر

Antioxidant are the main agents of neutralizing free radicals, which are active and harmful substances for humans The aim of this study was to investigate the antioxidant properties of aqueous extract of Sargassum vulgare brown algae collected from the shores of qeshm on a laboratory scale.

After collecting the algae from the shores of Qeshm and washing with fresh water extraction of Sargassum vulgare algae was performed then the desired extract was obtained in dry freeze dryer as a powder. the parameters of total Phenol, total antioxidant properties, free radical scavenging activity of DPPH, superoxide free radical, iron ion chelating ability and hyd roxyl radical were investigated in this study

According to the results the content of total phenol, total antioxidant activity, DPPH free radical, superoxide free radical percentage, iron ion chelating ability and hydroxyl radical in their highest concentrations equivalent to 16/22 mg of gallic acid per 100g of extract 521/70 mg of ascorbic acid per gram of extract, %24/08, %14/08 and %33/65 was calculated

Due to the high ability of Sargassum vulgare brown algae extract in antioxidant activities this algae extract can be introduced as a rich source of natural antioxidant compounds in food pharmceutical cosmetic and health industries

Alginates are polysaccharides found in brown algae having the most content in marine biopolymers. The present study investigates to extract the alginate using acidic method at PH=2 and comparing antioxidants activity of the extracted alginate at different concentrations from the brown macroalgae of S. vulgare and P. pavonica. According to results of the antioxidant measurement of total phenol content, free hydroxyl radical content, free, total antioxidant activity in three concentrations (20, 100, 200 mg/ml), free superoxide radicals in two concentrations (4.26, 41.45 µg/ml), chelating power in three concentrations (0.1, 0.5 and1 mg/ml), S. vulgare algae alginate was higher than P. pavonica algae alginate (P<0.05). Also, percentage of the free radical scavenging of DPPH was observed at a concentration of (150 µg/ml) by S. vulgare alginate and a concentration of (20 µg/ml) by algae alginate P. pavonica) P<0.05). No significant difference was found between the algae alginates in the reduction test in any of the concentration intervals) P>0.05). Due to the high antioxidants capacity of the studied alginates in this study, alginate can be introduced as a potential source of natural antioxidant compounds in the food, medical, cosmetic and health industries.

Lanternfish is one of the most important and aquatic reserves in the Oman Sea. After the cessation of the fish lantern fishing project provided by foreign vessels owned by Iranian companies by the Iranian Fisheries Organization, the impact of the activity of foreign vessels on aquatic resources should be considered for reasons other than those envisaged in the contracts and research plans. Lighthouse fish stocks in the Oman Sea can be an important part of fishmeal production as a result of aquatic feed production, and the main purpose of the lighthouse fishery project was to use these stocks in fishmeal production. In this paper, Iran's macro-fisheries policies in the industrial fishing development plan in the waters of the Oman Sea and the impact of trawling on the marine environment and the economic value cycle of the lighthouse fishing plan with respect to the reduction of other aquatic reserves have been studied. However, overfishing of Oman Sea resources by foreign vessels, and illegal traditional fishermen, has put many commercial aquatic species at risk of extinction. The purpose of this study is to investigate the different operational aspects of the lantern fishing project in the northwestern waters of the Oman Sea from longitude 57 east to longitude 58 east and latitude 25 to 26 north.

Sodium alginate is a cheap and available biopolymer due to its biodegradability and hydrophilic properties, PH sensitivity and natural nature received more attentions. Therefore, the present study investigates and compares the antioxidant properties of alginate in different concentrations of brown algae of Sargassum vulgare and Padina pavonica. According to the results, both algae had high antioxidant activity and the total amount of phenol antioxidant activity in three concentrations (100, 150 and 200 mg/ml), and chelating ability in three concentrations (0.1, 0.5 and 1 mg/ml) in Sargassum alginate were high. Ehereas the Padina alginate had a higher percentage of free radical scavenging DPPH, hydroxyl free radical at concentrations (0.11 and 1.83 mg/ml), regenerative power at the concentrations 160 and 320 µg/ml. There was no significant difference in the inhibition of free superoxide radicals between both algae at any concentration intervals(p <0.05).

Pacific white shrimps (Litopenaeus vannamei) are an important shrimp aquaculture species worldwide. To quantify the quality of untreated shrimp is imperative prior to the application of antioxidant treatments. In this study, lipids oxidation from cephalothorax and hepatopancreas of Pacific white shrimp freshly harvested from 3 different farms and stored on ice for up to 12 days. The peroxide value (PV) from hepatopancreas slightly increased from 0 and 2 days of iced storage (P<0.05), but decreased thereafter. The PV from the cephalothorax from 0 and 12 days of iced storage exhibiting significant decreases during iced storage. The increases in thiobarbituric acid reactive substances (TBARS) and p-anisidine value (AnV) were noticeable when iced storage time increased. Those changes indicated that lipid oxidation occurred in both samples. The resutls of this study could serve as a baseline for preservative treatments applied to fresh shrimps.

Pacific white shrimp (Litopenaeus vannamei) is an important worldwide cultured species. The evaluation of quality and shelf-life of the shrimp is imperative before utilizing preservative within the harvesting. The effect of slurry ice on the quality of Pacific white shrimp during chilling storage was investigated and compared with flake ice and refrigerator. In this manuscript, the effect of different cold storages conditions including refrigerator (stored at 4°C) (treat A), flake ice (treat B) and Slurry ice (treat C) up to 12 days was investigated. To analyze chemical characteristics, and freshness indicators of Pacific white shrimp, changes in total volatile base nitrogen, thiobarbituric acid, titratable acidity (TA) and microbial count of white shrimp during 12 days (every two days) storage was investigated. Increases of the total volatile base nitrogen and thiobarbituric acid reactive substance, values in shrimp treated with slurry ice were found to be significantly slower during slurry ice storage than during flake ice storage (P<0.05). The shelf life of ice stored Pacific white shrimps was determined to be 8 days. Contrarily, the aerobic plate count (APC) and psychrophilic bacterial counts (PTC) compared to two treatments exhibited significant increases during iced storage (P<0.05). Nevertheless, the results demonstrated that storage in slurry ice immediately after harvesting caused quality stability during the cold storage.

Due to the potentiality and rapid spoilage of edible aquatic, many technologies have been developed to increase their shelflife. In this research, the effect of modified atmosphere (40% carbon dioxide and 60% nitrogen), vacuum and air atmosphere packaging on the physical, chemical and microbiological changes of Oncorhynchus mykiss fillet during refrigerated storage (4°C) were studied. Chemical (total volatile base nitrogen (TVB-N) and thiobarbituric acid (TBA)), physical (pH, drip loss and colorimetry) and microbial parameters (total bacterial count (TVC) and psychrotrophic count (PTC)) were measured at 0, 3, 6, 9, 12, 15 and 18 days. The results showed that the fillets packed with modified atmosphere maintained the quality and pysical properties of fillets for 15 days. While the quality and pysical properties of control samples strongly decreased (P