abolfazl kamkar

This study examined the impact of a chitosan coating with Zataria multiflora Boiss essential oil (ZMEO) as an antioxidant and antibacterial agent on the quality and shelf life of silver carp fillets when stored in the refrigerator.  The ZMEO-enriched chitosan coating was prepared at concentrations of 0%, 0.3%, 0.45% and 0.6%. After packaging the filet sample, the antioxidant and antibacterial properties were evaluated and analyzed after 0, 1, 3, 5, 7, 9, 11, 13, and 15 days at 4 ◦C temperature.  At day 15, the chitosan coating + 0.6% ZMEO resulted in considerably reduced numbers of TVC (total viable counts), EBC (Enterobacteriaceae), and LAB (lactic acid bacteria) compared to other treatments (p < 0.05). The log CFU/g counts for TVC, EBC, and LAB were 4.78, 5.15, and 4.78, respectively. The application of chitosan coating + 0.6% ZMEO effectively suppressed the increase in thiobarbituric acid (TBA), total volatile elemental nitrogen (TVB-N), peroxide value (PV), and pH in the silver carp fillets. The findings showed that applying a chitosan coating with ZMEO can prolong the nutritional value of silver carp fillets when stored in refrigerated circumstances for a maximum of 15 days, without causing any negative changes in taste, smell, or texture.  In summary, our work has demonstrated that a chitosan coating enhanced with ZMEO has the potential to effectively prolong the shelf life of silver carp fillets when stored in refrigerated conditions.

Malt is a vital ingredient in the brewing and food industries, as it influences the sweetness, flavor, and color of the final products. The quality and soluble solids content of barley-derived malt depends on temperature, enzyme type, and grinding roller interval. This study aimed to determine the optimal conditions for maximizing the soluble solids in Iranian malt.

Malt samples were treated at 57 and 72 °C, employing glucan maltohydrolase (GMH) and glucohydrolase (GH) enzymes, and grinding roller intervals of 0.6, 0.8, and 1 mm. The malt samples were then subjected to chemical analyses, including Brix measurement, iodine test, and pH determination.

The results showed that higher temperatures increased the Brix value and decreased the pH value of the malt samples. No significant differences in Brix and pH were observed between the GMH and GH enzymes. Smaller grinding roller intervals (0.6 mm) increased the Brix value and decreased the pH. The optimal conditions for maximizing the soluble solids content were 72 °C with the GMH enzyme and a 0.6 mm roller interval (Brix = 7.8 g/100 cc, pH = 5.32). The temperature significantly influenced the iodine test, confirming starch hydrolysis into sugar at 72 °C.

This study recommends reducing the grinding roller interval from 0.8 to 0.6 mm and increasing the temperature from 57 to 72 °C to significantly enhance the malting process. Therefore, using a 72 °C temperature and 0.6 mm roller gap is advised for better malting efficiency.

Today, the prevalence of foodborne illnesses has led to the widespread use of medicinal plants. This study aims to investigate the antibacterial effect of polylactic acid (PLA) films containing oak ethanolic extracts incorporated with cinnamon essential oil against a range of foodborne pathogens.

The oak extract was obtained by soaking method and the cinnamon essential oil was extracted using a Clevenger apparatus. PLA films containing 2% concentration of oak extract and cinnamon essential oil were prepared, homogenized, cast, and stored at 4°C. Subsequently, the antimicrobial efficacy of various concentrations of the extract against pathogenic bacteria was examined using the disk diffusion method.

The film containing 400 mg/mL of ethanolic extract along with 3% cinnamon, showed the largest non-growth zone (with a diameter of 31.5 mm against Staphylococcus aureus). Furthermore, the film with a concentration of 100 mg/mL of extract displayed the smallest non-growth zone against Salmonella typhimurium, measuring 13.54 mm in diameter.

Based on the obtained results, the combination of oak extract and cinnamon essential oil has a strong inhibitory effect against common foodborne pathogens. Consequently, these substances may be useful for enhancing the safety and extending the shelf life of various food products.

Honey, a naturally sweet food product, exhibits several health beneficial effects. The quality of honey differs by its microbiological, physicochemical, and antioxidant properties, which can significantly vary from brand to brand and country to country. 

This study aimed to assess the physicochemical properties and antioxidant activity of honey brands distributed in Tehran City, Iran, and compare these parameters with national and international standards. 

Five brands (Shakelli, Khansar, Golagin, Shafi, and Kral) of honey in Tehran were selected, and 5 samples of each brand were collected from supermarkets and analyzed by standard methods for physicochemical properties and antioxidant activity. The collected data were analyzed using SPSS software, version 20. 

The results depicted significant differences among studied honey brands in all physicochemical properties (except for ash, total reducing sugars, and sucrose content) and antioxidant activity (P<0.05). The moisture, ash, pH, free acidity, total reducing sugars, sucrose, diastase, and 5-hydroxymethylfurfural (HMF) contents of honey brands ranged within 16.30%-15.34%, 0.24%-0.40%, 4.27-4.39 units, 9.15-10.68 meq/kg, 77.84%-79.74%, 3.66%-4.57%, 2.28-3.28 DN (diastase number), and 6.67-11.84 mg/kg, respectively. Thus, the physicochemical properties of studied honey brands, except for diastase activity, were within national and international legal ranges. Moreover, total phenolic contents (TPC) and radical scavenging activity (RSA) of 1,1-diphenyl-2-picrylhydrazyl (DPPH) of honey brands ranged within 28.72-39.36 mg GAE/100 g and 63.83%-73.91%, respectively. In addition, a highly significant positive correlation was observed between TPC and RSA of DPPH of honey samples (r=0.798, P<0.01). 

The studied honey brands were of good quality and met national and international standards.

Fresh sausage has a short shelf life  and is easily spoiled at refrigerated condition. The object of the current research was to assess the effect of Cuminum cyminum L. essential oil (CCEO) (0, 0.05, 0.1 and 0.2% v/v) on the shelf life extension of fresh camel sausage within storage at 4oC for 15 days. Based on the microbiological findings, integration of CCEO significantly (p<0.05) retarded microbial growth in the sausage compared to the control group. Mesophilic bacterial count (MBC) reached to upper microbiological permissible limit, 7 log CFU/g, on day 5 in control samples, on day 7 in samples containing 0.05% or 0.1 % CCEO and on day 15 in samples containing 0.2 % CCEO. Based on chemical findings, on the last day of the storage period, the total volatile base nitrogen (TVB-N) value in the control samples increased to 39.75 mg/100g. At the end of the research, a significant (p<0.05) reduction (approximately 6.29-11.85 mg/100g) was found out in the final TVB-N of samples integrated with CCEO compared to the control samples. The peroxide value (PV) for the control sample was 4.49 meq/1000g of lipid, meanwhile, the PV values for the treated samples remained lower as 3.25 meq/1000g of lipid at the final step of the study. Regarding sensory attributes, adding 0.05 % and 0.1% of CCEO results in slight adverse effect on the sensory characteristics (p>0.05). The results of this study revealed that the integration of CCEO to fresh camel sausages is a practical method to increase its shelf life.

Honey is a natural sweet substance which the physico-chemical properties and antioxidants of honey are depended to the kinds of plant and flower in each region. Therefore, it is required to know components of each. The main aim of current study was to investigate the physiochemical and antioxidant properties of 32 different samples from different regions (South, central, North and Northwestern) of Iran. Thus, physiochemical tests such as moisture content, pH, acidity, Ash content, reducing sugar before hydrolysis, sucrose, HMF on honey samples were done. Also the total amount of phenolic compounds using Folin-Ciocalteu reagent and antioxidant activity was evaluated by DPPH method. The collected data were coded and analyzed through SPSS by applying one-way ANOVA.The results depicted significant (P<0.05). The obtained range values of each test is as follows: The range of pH was 4.06-4.39, acidity 8-20 mEq/kg, moisture 14.9-18.8%, ash 0.2-0.6%, HMF 4.49-17.55 mg/kg, reduced sugar 71.42-80.88%, sucrose 1.7-4.88%, DPPH 32.37-74.77% and phenolic content was 12.69-54.66 mg/100g. We found significant differences (P < 0.05) in pH, acidity, moisture, ash, HMF, DPPH and phenolic content between different regions of producing honey but not with sucrose and reduced sugar. Our results are consistent with previous findings and CODEX standards.

Plants are full of phenolic compounds and naturalantioxidants able to scavenge free radicals in foods and human body. They are more popular than synthetic antioxidants because of lower concern about their mutagenicity and carcinogenicity in human. This study tried to examine the antioxidant properties of water extracts of cinnamon and green tea, and methanolic extract of Citrusaurantium compared to butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) as synthetic antioxidants.

Cinnamon, Citrus aurantium, and green tea leaves were prepared from local markets in Iran and their antioxidant properties were examined individually and in combination. The extracts were analyzed by gas chromatograph coupled with mass spectrometer. Total phenol content and antioxidant potency against synthetic antioxidants of BHT and BHA were respectively determined by Folin-Ciocalteu and 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods.

E. cinnamaldehyde (32.41%), linalool (65.08%), and kaempferol-3-O-glucoside (84%) were the most important components of cinnamon, Citrus aurantium, and green tea leaves extracts, respectively. According to the results, the treatments with a higher percentage of green tea leaves and cinnamon extracts had the highest phenolic content (28.98 ±0.12 µg/g GA) and those with the highest amount of Citrus aurantium had the lowest phenolic content (15.56 ±0.06 g/g GA). DPPH test revealed that the lowest IC50 was related to the mixture of three extracts (307.62 µg/ml) where the highest belonged to Citrus aurantium extract treatment (2100.3 µg/ml). In comparison, for BHT and BHA in 200 mg/l concentration, radical scavenging capacities were 50.7% and 64%, respectively. The three extracts had significant radical scavenging capacity. However, their activity was lower than the synthetic antioxidants of BHT and BHA currently used in food industry.

Consumption of appropriate amount of probiotic microorganisms via food products have health benefits on the host. In recent years, there has been a significant increase in research on the characterization and verification potential use of probiotic films in food industry. The aim of the current study was to investigate in vitro antimicrobial property of probiotic carboxymethyl cellulose-sodium caseinate (CMC-SC) films containing Lactobacillus acidophilus, L. reuteri and Bifidobacterium bifidum against Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Escherichia coli O157:H7. 

Preparation of CMC-SC composite films were conducted based on casting method. The in vitro antibacterial property of CMC-SC films was evaluated using agar disk diffusion and broth micro-dilution methods. 

Antimicrobial property of probiotic films (diameter inhibition zone and log differences in population, respectively) were as follow: S. aureus (2.13-5.65 mm and -0.79 - -3.82) > L. monocytogenes (1.76-5.32 mm and -0.65 - -3.34) > S. typhimurium (2.13-4.33 mm and -0.34 - -2.79) > E. coli O157:H7 (1.88-3.86 mm and -0.18 - -2.62). The best antimicrobial property against aforementioned bacterial pathogens was found for film supplemented with L. acidophilus + L. reuteri + B. bifidum. 

It can be concluded that incorporation of some probiotic strains into edible films resulted in excellent antimicrobial property against S. aureus, L. monocytogenes, S. typhimurium and E. coli O157:H7 and probably solve safety related issue in food industry.

Malnutrition may be one of the greatest public health problems in emergency situations such as flood, earthquake, and war that results in higher mortality among survivors. The aim of this study was formulation and prototype development of an emergency, energetic, and nutrient ration with long shelf life to minimize the mortality rate among civilians or soldiers. In this study, four new rations based on wheat and rice flour (carbohydrate source), milk powder and soy flour (protein source), shortening (fat source) were formulated by trial and error method with regard to appetizing characteristics, economical concerns, cultural affairs and reasonable weight. The qualities of sensory and microbial characteristics of samples were evaluated after six months incubation and collected data were statistically analyzed. By comparison of rations, one sample containing wheat flour and milk powder yielded the best scores in the most evaluations. Such ration also scored 6.37 in texture acceptance and achieved second rank (the first rank scored 6.5 in a 9 point scale). No microbial growth was seen except mesophilic bacteria that were in standard range. It seems that the sample ration containing wheat flour and milk powder is appropriate to be introduced as an emergency ration with desired sensory and microbial characteristics that provides a healthy and safe diet for consumers.

Various natural oils/extracts and their constituents incorporated into biopolymer-based edible films as a promising technology with the knowledge that these compounds have been able to reduce microbial growth and chemical changes of packed foodstuffs. The objective of this study was to evaluate the effect of incorporation of Ziziphora clinopodioides essential oil (ZEO; 0, 0.25 and 0.5%) and sesame oil (SO; 0, 0.5 and 0.75%) into chitosan-flaxseed mucilage (CH-FM) film against Listeria monocytogenes, Salmonella typhimurium, Staphylococcus aureus and Escherichia coli O157:H7 in vitro condition and raw minced trout fillets during refrigerated condition. The in vitro antibacterial and antioxidant properties of CH-FM films were evaluated using agar disk diffusion method and free radical scavenging activity assay, respectively. The most important constituents of ZEO were found to be carvacrol (65.22%), thymol (19.51%), ɣ-terpinene (4.63%) and p-cymene (4.86%). The lowest and highest antimicrobial effect against S. aureus, L. monocytogenes, E. coli O157:H7 and S. typhimurium were found for CH-FM films enriched with SO 0.5% (0.98-1.24 mm) and ZEO 0.5% + SO 0.75% (5.01-6.25 mm), respectively. The antioxidant property of CH-FM based films were found to be ranged 5.45% ± 0.04-37% ± 0.45. In treated trout fillets, the counts of L. monocytogenes, S. aureus, E. coli O157:H7 and S. typhimurium were 1.54-4.18, 0.34-3.35, 0.29-1.45 and 0.19-1.27 log CFU/g significantly lower than control groups after two weeks of refrigerated storage, respectively. The designated films had good antibacterial effect against some food borne pathogenic bacteria including L. monocytogenes, S. aureus, S. typhimurium and E. coli O157:H7 in raw rainbow trout fillets.

Identifying the animal species origin in meat and meat products is important for preventing adulteration and protecting consumers in terms of health and religious convictions. Species-specific polymerase chain reaction (PCR) is known as a suitable method for identifying meat species. This study aimed to use a species-specific PCR assay for the detection of mislabeling in cooked sausage meats as adulterants by use of multiplex PCR. A total of 114 samples including sausage labeled containing 40%, 55% and 70% red meat of 10 different brands were collected from various markets and supermarkets. Following genomic DNA extraction from cooked sausages which were claimed to be made of red meat, multiplex PCR was performed to detect adulteration in processed food.   According to the analysis, 60 sausage samples showed that they consist of only meat from chicken (52.6%), 48 sausage samples consist of meat from beef and chicken (42.1%) and only 5.3% of the examined sausages were prepared with the meat of beef (6 samples). This high rate of undeclared chicken meat in sausage samples is most probably due to achieving more profit. Our results indicated that the meat species substitution occurs often in processed meats like sausages, which indicates the need of more governmental controls.

Reducing the detrimental effects of free radicals, in biological and food systems by antioxidants is important, thus providing antioxidants is necessary in community health and food safety. The aim of the present study was to determine antioxidant and antiradical activity of alcoholic and aqueous extract of Grape leaves in vitro. Grape leaves were extracted using the solvents: distilled water, ethanol and methanol and the antioxidant activities were measured by DPPH, β-carotene-linoleic acid, total phenolic compounds and total flavonoid compounds assays. IC50 for DPPH radical-scavenging activity in water, ethanol and methanol extracts were (71.90±0.714, 37.38±0.318 and 46.66±0.481µg/ml) and also the percentage of inhibition free radicals in  β-carotene-linoleic acid were (86.51±1.84, 97.08±1.30 and 88.20±1.27).
These parameters for BHT in DPPH
test and β-carotene linoleic acid test
are 13.58±0.000 µg/ml and 94.56±0.62 %. Total phenolic compounds and
flavonoid compounds were calculated (158.02±1.39, 201.60±1.55 and 180.19±2.26
mg/g) and (37/16±1.64, 54.74±0.83 and 46.07±0.18 mg/g ). According to the
results in this study, the highest radical scavenging effect was observed in
ethanol, then methanol extract and water extract had the lowest activity. It seems the ethanolic extract could be considered as a cheap, easily
accessible and potential source of natural antioxidants for food and
pharmaceutical purposes

The vegetables with high amount of Nitrate have a lot of detrimental effects on the human and animal health. The high amount of Nitrate results in some diseases such as Stomach cancer, Leukemia, cancer of the lymphatic nodes or NHL (Non-Hodgkin lymphoma), blue body syndrome, diarrhea and other gastrointestinal diseases in human. Since 80% of Nitrate enters the human body by vegetables the measurement of Nitrate and the investigation of affecting factors on its accumulation in vegetables are of crucial importance especially at areas with high consumption of vegetables.
The objectives of the present study were monitoring the Nitrate amount in green cucumber and the most effective factors on it.
Overally, 210 samples were collected and analyzed from different farmlands of Jiroft city during one sowing season. The Nitrate content of the samples was measured by Salicylic acid and spectrophotometry method.
The results showed that the average of Nitrate content in the collected samples is 112.12 mg/wet kg and 29 samples (13% out of 210 samples) have Nitrate concentration higher than standard level. Moreover, it was revealed that the factors such as type of planting, irrigation, soil, fertilizer, harvest season, age of sample, temperature, weather, sampling location in the farm, distance between bushes, weeds and farmer financial status have direct influence on the Nitrate content of the green cucumber in Jiroft area.
It can be concluded that different factors are affecting on the Nitrate accumulation in the cucumber and a healthy product with standard Nitrate content can be produced by considering the studied factors in this work.

One of the major aspects of traceability in food authenticity assessment is to explore practical methods to find the origin of food.
The aim of the present study was to find a DNA based method for authentication and traceability of food, which are of great importance in health management.
Four different DNA extraction methods were applied to obtain high pure DNA in some oil samples including olive oil, sunflower, canola and soybean oil to improve the traceability. The isolated DNA was analyzed by PCR using common primer pair, derived from the region harboring 18S rRNA/5.8S rRNA genes. Extraction methods were developed based on specific binding of DNA molecules to the silica membrane (column) or resin.
Our results showed that amplifiable DNA could only be extracted from olive oil in method 1, whereas the isolated DNA from other samples needed to be purified. In method 2, by pre-treating of oil with PBS and subsequent precipitation with Isopropanol, the amplification of isolated DNA was observed in sunflower, crude canola and olive oil. To remove more effectively the contaminants, method 2 was combined with chloroform and resin/Isoporopanol precipitation as method 3. Interestingly, the extracted DNA from all examined oil samples could be amplified with mentioned primers. For elimination the disadvantages of chloroform, method 4 was set up by direct usage of lysis and binding buffer. The extracted DNA from all refined oil samples could be amplified successfully.
Based on our findings, the major problem in DNA extraction from oils is the PCR inhibitors in extracted DNA, which can be resolved by the presented methods 3 and 4.

Packaging is one of the important aspect of food quality and safety. Unfortunately, most of food packaging materials are from oil resources that are limited resources and undegradable.
The aim of this study was reaching an environmentally friendly packaging with enhancement safety of food.
After obtaining Bunium persicum (BP) and Mentha pepperita (MP) essential oils (EOs) by steam distillation method, their chemical compositions were determined using GC-MS analysis. PLA films were prepared using solvent casting technique containing different concentrations of BP (0, 0.5 and1%v/v), MP (0, 0.5 and1%v/v) EOs and cellulose nanoparticle (CN) (0 and 1% w/v) and their antimicrobial effects against gram positive bacteria (Staphylococcus aureus ATCC 65138, Bacillus cereus ATCC 11778) and Gram negative bacteria (Vibrio parahaemolyticus ATCC 43996, Escherichia coli O157:H7 and Salmonella typhymurium ATCC 14028) were assessed by disk diffusion method.
Major compounds of BP EO were Propanal 2-methyl-3-phenyl (34.08%), Cymene (18.23%) and Myrtenal (12.37%) and for MP EO were p-Menthan-3-ol (44.59%) and p-Menthan-3-onetrans (12.14%). The results of present study indicated that pure PLA film or PLA films containing CN showed no antimicrobial activity against any of the five tested bacteria but films containing EOs had significant antimicrobial activity and BP EO was more effective than MP EO and their combination (p The results of this study indicated that PLA films containing MP and BP EOs may be useful for packaging of foods in order to increase their shelf life and safety.

Herbal essential oils like Bunium persicum L. due to having anti-microbial and anti-oxidant properties, can be effective in prolongation of food shelf life. Considering environmental consequences arising from plastic packs, biodegradable covering films such as chitosan combined with herbal essential oils are an appropriate approach to controlling the chemical and microbial factors of food. This study aimed at investigating the anti-microbial and anti-oxidant effect of Bunium persicum L. essential oil combined with chitosan film on chicken meat packaging.
Chitosan films were prepared with different percentage of Bunium persicum L. essential oil (0, 1 & 2%). Films were produced after homogenization and molding using casting method with glycerol (plasticizer) and tween 80 (emulsifier). Chemical and microbial tests were performed on days 0, 2, 4, 7 and 10 on chicken fillets without film (control) and those having different films, which were stored in°4 C. Statistical analysis was conducted using SPSS.
Chicken samples packed with various films indicated lower values of chemical and microbial factors compared with control samples (p≤0.05) and generally a dose-response trend was observed by addition of essential oil.
Chicken meat packing with chitosan film, especially by adding different levels of Bunium persicum L. essential oil can play an inhibitory role in increasing effective factors related to chemical and microbial spoilage.

Honey is recognized as having different biological properties including antioxidant effects. Phenolic acids and flavonoids are the main antioxidant in this apiary product.
In this study eight samples of Sabalan honey were screened to evaluate the antioxidant activity, total phenolic and flavonoid content.
Antioxidant activity of honey samples was determined by DPPH (2,2-diphenyl-1-picryl hydrazyl) method and β-carotene bleaching assay, total phenolic and flavonoid by Folin-Ciocalteu and Aluminium chloride methods, in addition, in all samples, some physicochemical parameters (pH, acidity, diastase activity, existence or nonexistence of HMF) were measured according to Iranian National Standardization N92. Data were analyzed using ANOVA (one-way).
Total phenolic and flavonoid content of honeys ranged respectively from 15.71- 41.58 (mg GAE/100g honey) and 3.80-13.20 (mg QE/100g honey). Antioxidant activity was between 23.19%-94.25%, β-carotene bleaching inhibition 69.54%-85.69%, pH ranged from 3.63-3.83, Acidity 11.99-20.50 mEq/kg , diastase activity of all samples was negative except sample No.1. All samples had positive HMF results.
Regarding the above results, it could be concluded that the honey samples have significant antioxidant activity. All parameters of physicochemical test were according to the international specifications except diastase and HMF tests, which may be due to improper processing and storage condition, heating treatment, old honey,etc.

Earlier toxicological studies demonstrated that acrylamide is carcinogenic and most acrylamide in food is formed when asparagine amino acid reacts with certain naturally occurring sugars such as glucose.Inhibition, even reduction, of acrylamide formation during processing of foods, can help to produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of the autolysed yeast of Saccharomyces cerevisiae, vitamins niacin (B3) and pyridoxine (B6) on acrylamide formation in chemical model. In this study the effects of different concentrations (0.025, 0.25 and 0.5 mmol) of autolysed yeast of Saccharomyces cerevisiae, vitamins B3 and B6 on acrylamide formation were evaluated in a chemical model. The acrylamide level was determined by Gas chromatography- mass spectrometry (GC/MS). According to the results vitamins B3, B6 and autolysed yeast of Saccharomyces cerevisiae, could reduce effectively acrylamide formation and vitamin B3 at concentration of 0.5 mmol was the most effective (p<0.05). This study indicated that these three additives could significantly reduce the acrylamide formation.

Antibiotic residue in food is a major concern from a health point of view. Post-slaughter and pre-consumption processing such as cooking could affect residue.

The purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken.

Chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. After cooking, tilmicosin amount was determined by HPLC and its reduction percent amount due to cooking was calculated. Sample temperature and weight reduction amount were determined after cooking.

Boiling and microwave resulted in significant tilmicosin reduction. In boiling method tilmicosin reduction percentage became more by time increase; however, it was inversely related to tilmicosin initial concentration. There was significant and positive correlation between sample central temperature and tilmicosin reduction percentage. In microwave mehod, tilmicosin reduction percentage was not influenced by time or tilmicosin initial concentration.

Tilmicosin reduces during cooking and its reduction amount is different in various cooking method and, therefore surveillance data obtained from tilmicosin concentrations in raw tissue such as meat are not directly applicable for consumer exposure and dietary intake calculations when the whole cooked product is consumed.

Aflatoxin B1 (AFB1) is a toxic metabolite produced by Aspergillus species that contaminates a wide range of agricultural products. This study was designed to develop a rapid and highly sensitive immunoassay method in microarray format for quantitative detection of AFB1 to evaluate the potential of microarray platform for high-throughput screening, which can be beneficial in food and feed industry. Following successful optimization, using an indirect competitive immunoassay in dot blot format, AFB1-bovine serum albumin (AFB1-BSA) conjugate was contact-printed onto 16 isolated subarrays on multi-pad nitrocellulose coated slides; subsequently used in competitive binding assays. Using the aforementioned assay, AFB1 was determined from 15 pg/g to 3.04 ng/g working range with detection limit (LOD) of 1 pg/g. To evaluate assay performance in real food matrices, the authors spiked wheat samples with different concentration of AFB1. After extraction, working ranges of 0.11-4.15 ng/g with detection limit of 30pg/g was determined. Good recoveries (94±9%) were obtained, demonstrating accurate detection of AFB1 concentrations in wheat samples. Assay procedure completed in 3 hours. The results indicated that the proposed developed assay in microarray format could be used for rapid and sensitive detection of AFB1in wheat samples.

Reducing the detrimental effects of free radicals، in biological and food systems by antioxidants، is important، thus providing antioxidants is necessary issue in community health and food safety. The aim of the present study was to determine antioxidant properties of the essential oil and various extracts obtained from summer savory. Summer savory were extracted using different type solvents and chemical composition of hydro-distilled volatile oil from the aerial part of the plant and analyzed by GC/MS. the antioxidant activities were measured by 2، 2''- diphenyl-1-picrylhydrazyl (DPPH°) free radical scavenging and b-carotene-linoleic acid assays. 32 compounds، which representing 98/92% of the essential oil، were detected as major components: (thymol، carvacrol and terpinene، respectively). While IC50 for DPPH radical-scavenging activity were 38. 46± 0. 12، 37. 73 ±0. 17، 30. 76±0. 63 µg/mL for water، methanol، and ethanol extracts، respectively، it was 96. 15±0. 13 µg/ml for essential Oil. 80. 3، 76. 25، 74. 3 and، 52. 46 % inhibition were shown for water، ethanol، methanol extracts and essential oil in b-carotene/linoleic acid assay، respectively. These parameters for BHT were 4. 9±1. 9 µg/mL and 88. 88% for DPPH and b-carotene-linoleic acid tests، respectively. According to the results in this study، all treatments comparing with control، displayed strong antioxidant and radical_scavenging properties. The highest radical scavenging effect was observed in ethanol extract. The aqueous extract exhibited the greatest inhibition compared with others. Meanwhile، in both assays the extracts had more antioxidant activity than the essential oil (p<0. 05). It seems the extracts (aqueous and alcoholic) and essential oil، could be considered as a cheap، easily accessible and potential source of natural antioxidants for food and pharmaceutical purposes.

The antioxidant properties of medicinal plants as natural resources are located attention by researchers for use in food and biological systems. The purpose of this study was to evaluate antioxidant activity of essential oil and extracts of Mentha longifolia as asubstitute for synthetic antioxidants. In this laboratory study, the essential oil plant was analyzed by GC / MS. Antioxidant activity of essential oil and extracts was evaluated with DPPH free radical scavenging and beta-carotene bleaching methods and was compared with synthetic antioxidant BHT. The major components of Mentha longifolia essential oil were monoterpen oxygen compounds including Cis-piperitone epoxide %28.23, Alpha-terpineol %18.64, Menthone %10.97, Pulegone %9.73 and Cis-piperitone epoxide %8.73. IC50 of Mentha longifolia essential oil was 1765 ± 5 μg / ml and IC50 of aqueous, ethanolic and methanolic extracts were 100 ± 1.2, 53.8 ± 0.58, 50 ± 0.5, while IC50 of BHT was 4.9 ± 0.25 μg / ml.furthermore, in beta-carotene bleaching method, the antioxidant activity essential oil was 60 percent and IC50 of aqueous, ethanolic and methanolic extracts were estimated73.27,89.88, 84.79 percent respectively. while parameters for BHT 95 ± 0/9 percent. The antioxidant properties of essential oil tested was not significant, while the extracts showed considerable antioxidant properties that candidate them for using in foods as a natural antioxidant.

This study was designed to evaluate antioxidant capacity of the essential oil and ethanolic extract of the Iranian Mentha spicata in the 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and ß-carotene/linoleic acid tests based on the inhibition of free radicals and lipid peroxidation, respectively. The essential oil and extract showed weaker antioxidant capacity than BHT, as a synthetic antioxidant. The essential oil of Mentha spicata and its ethanolic extract were able to reduce the stable free radical DPPH with an IC50 of 44000 and 12 μg/ml, respectively. In ß-carotene/linoleic acid assay, they also inhibited the linoleic acid oxidation; exhibiting 40% and 61% inhibition at concentration of 2 g/L, respectively. While these values in BHT were 5 μg/ml and 95%, respectively. On the basis of the results of this study, it is clearly indicated that ethanolic extract of Iranian Mentha spicata has noticeable antioxidant ability against various oxidative systems in vitro; moreover, this extract can be used as an accessible source of natural antioxidants in possible food supplement or in pharmaceutical industry.