کیاندخت قناتی

Nowadays, there is a growing interest for use of plant-based products such as extracts in various industrial sectors. Therefore, optimization of conditions for ideal extraction of bioactive compounds is highly important. Olive leaves and fruits include biophenols, which can be used as natural antimicrobial and antioxidant agents. Therefore, extraction of these bioactive compounds can create value-added products, which can be used as natural preservatives in food industries. The aim of this study was to investigate effects of various extraction parameters (type of solvent, solvent volume, temperature, time and pH) on in-vitro antioxidant and antifungal activities of Iranian olive leaf and fruit extracts against five Candida species.

Olive fruit and leaf extracts were achieved using maceration method at various extraction conditions. Antioxidant activity of the prepared extracts was assessed by cupric reducing antioxidant capacity method. The phenolic profile in olive leaf extract was assessed using high performance liquid chromatography. Antifungal activity of the olive leaf extract was assessed using disk diffusion method and minimum inhibitory concentration and minimum fungicidal concentration values.

Results showed that the highest antioxidant activity was recorded in olive leaf extract prepared by 100 ml of 96% ethanol at pH 7 and 80 °C for 6 h. Moreover, HPLC analysis of the ethanolic olive leaf extract showed that oleuropein was the major compound of the extract. Antioxidant activity of the olive leaf extract was higher than that of the fruit extract in various conditions. Regarding antifungal activity, the olive leaf extract showed a higher activity, compared to olive fruit extract at all concentrations. In olive leaf extract, the highest (62.5 µg ml-1) and the lowest minimum fungicidal concentration (15.6 µg.ml-1) values were reported for Candida tropicalis and Candida albicans, respectively. The minimum fungicidal concentration of the olive leaf extract was 250 µg ml-1 for Candida albicans, Candida parapsilosis, Candida glabrata and Candida krusei and 500 µg ml-1 for Candida tropicalis. It can be concluded that olive leaf extract is a source of antioxidant and antifungal substances with potential uses in food industries.

One of the raw materials, which in recent years has been interested to manufacturers of meat products is Mechanically deboned chicken (MDC). Since the raw material has a significant impact on the products quality and safety, therefore the aim of this study was to determine the effect of using different types and percentages of MDC on physicochemical properties of produced sausages. In this research, five treatments (laying hens, broilers, laying hens skeletons, broiler skeleton and chicken fillet) were used to prepare sausage samples with 40%, 55% and 70% MDC and then samples was evaluated in terms of physicochemical parameters (fat, protein, moisture, ash, calcium, peroxide, pH). Result showed about physicochemical factors like ash, fat, moisture and pH, the percentage of MDC has significant effect (P

Strawberries are highly sensitive to fungal agents and، as a result، have a short shelf life. Using chemical fungicides to extend shelf life is a great health concern. Therefore، developing safe methods to control perish ability and maintain quality of strawberries during storage is crucial. Considering the successful application of chitosan in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating based on chitosan nano-emulsion in delaying perish ability، maintaining quality and increasing the shelf life of strawberries. After picking، strawberries were coated with nano-emulsion with particle sizes of 50-100±10 nanometers and containing 0. 5% chitosan as an antimicrobial substance and stored، along with control samples، at a temperature of 4±1℃ and a relative humidity of 70%. At 4-day intervals qualitative indicators، including acidity، soluble solids، texture firmness، weight loss، respiration rate، antioxidant activity، anthocyanin concentration، ascorbic acid and percentage of damage، were determined in three replicates (confidence interval = 95%). Coating strawberries with a nano-emulsion containing 0. 5% chitosan had، in addition to delaying the fruit damage، positive effects on their quality parameters. As compared to uncoated samples، the treated samples were firmner and their weight loss، respiration rate and percent damage were lower. Also،anthocyaninsvandvascorbic acid were better preserved in the coated strawberries than in the control cuncoated sample. Changes in acidity and soluble solids were not considerable. Coating strawberries with a nano-emulsion containing chitosan can be introduced as a safe and effective method to increase their shelf life from 8 days to 20 days (2. 5 times as long) and better preserve their quality.

Crohn disease (CD) and ulcerative colitis (UC), collectively known as inflammatory bowel disease (IBD), are chronic illnesses that affect predominately the gastrointestinal tract. The pathogenesis and etiology remain unclear but the importance of environmental factors, in particular diet, is evidenced by the increased incidence rates of the recent decades that genetic inheritance cannot account for. In particular, the quantity of fatty acid consumption has been consistently linked with IBD risk. While several studies have investigated the connections between diet, etiology, signs and symptoms associated with IBD, very few have explored the relationship between disease state and specific fatty acid intake in the pediatric IBD population. In this cross-sectional study, 65 patients that all patients had colit ulcerative and it hadn’t passed more than 6 months of their desease. And also 137 healthy individual that matched for age, sex, contraceptive pills and smoking with patients. all participants in the study were recruited from Sari hospital. dietary record was used through mechanized food frequency questionnaire(MFFQ). A logistic regression and liner regression analysis was carried out to correlate disease severity with the dietary intake of omega 3, omega 6 fatty acid, omega 6/3 ratio. The findings showed that the highest quartile of intake of omega 6/3 fatty acid was associated with an increase risk of ulcerative colitis (OR, 3/48 95% CI, 1/43-8/45, P= 0/006) with a significant trend across quartiles (OR 1/09, Pt=0/008). highest quartile of intake of omega-6 fatty acid intake also was associated with increase the risk of ulcerative colitis)OR, 2/16 95% CI, 0/91-5/1, P=0/07) with a significant trend across quartiles (OR 1/02, Pt=0/08). also highest quartile of intake of omega-3 fatty acid was associated with a reduce risk of ulcerative colitis (OR, 0/43 95%CI, 0/15-1/21, P=0/11) but, this rate was not statistically significant (OR 0/17, Pt =0/94). While the western diet has high ratio of omega6 than omega 3,several studies, including this study show that increasing the ratio of omega 6/3 in the diet may also resulted in an increased incidence of many chronic disease like IBD. Overall, the findings obtained in the present study emphasizes the importance of choosing an appropriate dietary pattern that includes a good ratio of omega 6/3.

Vasomotor disorders are one of the most painful menopausal complications that negatively affect the quality of life in menopausal women. This study investigated the effects of omega3 fatty acid on vasomotor disorders in menopausal women. This randomized, double-blind, placebo-controlled clinical trial study was done on 83 menopausal women aged 45-60 years that had met the inclusion criteria. The participants were randomly assigned to omega3 or placebo groups. Fish oil capsules (containing 300 mg of omega3) or placebo capsules were prescribed to the participants one capsule a day for 8 weeks. Of the 83 patients enrolled, 68 completed the study (omega3 supplement, n=34; placebo; n=34). Data collection was done through demographic questionnaire, daily self report, and food frequency questionnaire (FFQ). Data were analyzed by t-test, Chi square, Fiedman, and Mann-Whitney tests using SPSS software version 18. After 8 weeks of intervention, there was a significant difference in HF frequency (p=0.003) and nightsweats frequency (p=0.001) between the two groups. There was no significant difference in HF intensity between the two groups (p=0.2) but reduction of nightsweats intensity was significant between the two groups (p=0.003). Omega3 affected the reduction of HF frequency and nightsweats frequency and intensity but it did not have a significant effect on the severity of HF.

Although the importance of ω-3 and ω-6 essential fatty acid has been known but functional and physiological properties of ω-3 and ω-6 fatty acid are different. The balance use of ω-3 and ω-6 fatty acid is more important because in vivo cant make them. Possibility production of the functional oil from vegetable sources such as flaxseed (containing ω-3) and safflower (containing ω-6) oils including extraction, formulation and preservation. After extraction of the oils from flaxseed and safflower, physicochemical properties of the oils were examined and the product underwent the fractionation process in order to increase the ω-3 ratio. Then, functional oil was formulated using a 1:1 mixture of ω-3 and ω-6. Storage conditions and stability of the oil were also investigated for four months (0, 1, 2, 3 and 4 months) by studying peroxide, thiobarbituric acid and Rancimat indexes. Results showed that the ω-3 ratio may be increased from 50.19 to 52.59% (p<0.05) through fractionation. During the storage of the functional oil in the four months, the peroxide index increased from zero to 100.43 and 4.99 (meq O2 /k oil), the thiobarbituric acid index also increased from zero to 4.99 and 0.026 (malondialdehyde mg /k oil), and the Rancimat index decreased from 2.10 to 0.33 and from 2.10 to 1.35 (p<0.05) in the refrigerator and freezer, respectively. With the fractionation process can increase the amount of ω-3 fatty acid about 4/78 percent (p<0.05). Diagnostic examination showed that during the storage of the functional oil peroxide value of oil were under standard, so recommended using refrigerator in order to preserve functional oils.