فهرست مطالب mohammad-taghi golmakani

In the present study, bioactive compounds were extracted from cotyledon of bitter orange (Citrus aurantium) seed, as a waste of citrus processing, using a microwave-assisted extraction method. The effects of four independent variables including microwave power (100-300 W), extraction time (5-15 min), sample weight (5-15 g), and solvent volume (100-200 mL) on responses of extraction yield, total phenolic content, total flavonoid content, free radical scavenging activity (IC50), ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), and chelating capacity of extracts were investigated. Response surface methodology based on the central composite design was employed to investigate the effects of independent variables on the responses and also to optimize the extraction conditions. The optimum extraction condition included microwave power of 300 W, extraction time of 15 min, sample weight of 5 g, and solvent volume of 200 mL. Regarding the extraction yield, its amount increased significantly by increasing microwave power, extraction time, and sample weight, while it decreased significantly by increasing solvent volume. Also, the highest total phenolic content in the extract was observed at the lowest levels of microwave power and extraction time. Concerning the total flavonoid content in the extract, its amount increased significantly by increasing extraction time and solvent volume, while it decreased significantly by increasing sample weight. In addition, the CUPRAC of the extract increased significantly by increasing microwave power, extraction time, and solvent volume, as opposed to sample weight. In conclusion, microwave-assisted extraction can be suggested as a suitable method for extracting bioactive compounds from the bitter orange seed cotyledon.

Physicochemical properties of sour orange (Citrus aurantium) seeds including its length, weight, density (bulk, tapped, and true), porosity, 1000-grains weight, approximate analysis were assessed.  Color parameters (L*, a*, b*), total phenolic and ascorbic acid contents were evaluated. While soaking seeds in water, prior to oil extraction by n-hexane, an aqueous oily layer (AQO) was formed where its characteristics was determined. The oil content of seeds was extracted by conventional (Soxhlet) and two fairly novel methods (ohmic-assisted extraction (OAE) and ultrasound-assisted extraction (UAE)). To facilitate the oil extraction by OAE, a novel approach was established. In the latter, brine was added to n-hexane to ensure a suitable conductivity was established between the two platinum electrodes. The extraction yield and specific energy consumption for each method were evaluated and oil characteristics including color profile (in terms of ΔE), fatty acid composition, refractive index, total phenolic contents, antioxidant activity and anisidine value were assessed. The highest and lowest oil yield of about 50% and 3% was obtained using Soxhlet and maceration, respectively. The lowest specific energy consumption of 5 kWh/kg was achieved when oil extraction was performed by OAE. The extracted oil contains substantial amount of unsaturated and saturated fatty acids. Interestingly, the highest total phenolic content (about 0.9 mg GAE/ g oil) was associated with the aqueous oil. The extraction of valuable components from a waste in a fruit processing plant not only reduces the environmental impact of waste disposal but also present a new valorization method in the food industry.

Dunaliella salina (D. salina) is a unicellular marine alga known for its carotenoid ingredient. Carotenoid has been used in food industry as a coloring additive and as an antioxidant. In addition, it has anticancer, antiaging, and immune-modulatory properties. Different methods have been used for extraction of carotenoids from algae. This study evaluated different extraction methods for carotenoid and comparedthe carotenoid yield and extraction time for procedures.

In an experimental study, D. salina was isolated from Maharloo Lake in Shiraz, Iran. D. salina was centrifuged, dried, and suspended in methanol for further carotenoid extraction using different methods, namely ultrasound-assisted, supercritical fluid, microwave-assisted, electromantle, magnetic stirring, and maceration extraction methods.

Simultaneously, ultrasound-assisted, microwave-assisted, and electromantle extraction methods showed higher carotenoid yield and during a shorter time when compared with supercritical fluid, magnetic stirring, and maceration extraction methods. Since ultrasound-assisted extraction is a cold extraction method and ultrasound waves could release carotenoid and chlorophyll from broken cells to solvent quickly, the highest yields of carotenoid and chlorophyll were obtained during 10 min applying ultrasound-assisted extraction method. In contrast, the lowest yields of carotenoid and chlorophyll were undertaken by supercritical fluid extraction method.

Ultrasound-assisted extraction method was demonstrated to be a promising tool to recover higher value-added compounds from D.salina.

Food wastes and losses are produced during all phases of food life cycles. The highest wastes belong to the processing of fruits and vegetables. Bioactive compounds have the potential to be extracted from the by-products of fruits and vegetables which can be used in the food processing. Extraction of flavor compounds, phenolic compounds, enzymes, and organic acids from wastes of fruits – pomace, peel, and seeds of citrus fruits, pomace and leave of apple, seeds of grape, and peel of kiwifruit – and vegetables – pomace of carrot, husk of garlic, skin of onion, peel of potato, and skin of tomato – have been reported (Sagar et al., 2018).Sour orange, Citrus aurantium, is one of the species of citrus fruits. Sour orange seeds contain fats, protein, and bitter compounds which affect citrus processing (Ye et al., 2017). Naringin, neohesperidin, flavon, caffeic acid, p-coumaric acid, ferulic acid, and sinapic acid have been detected in methanolic extract of sour orange seeds (Bocco et al., 1998).Bioactive compounds are recovered from food wastes through various conventional and novel extraction techniques. Microwave-assisted extraction is one of the most used novel and environmentally friendly extraction methods. Advantages of microwave-assisted extraction over conventional extraction techniques include automated operation, more effective and selective heating, and less extraction time (Vinatoru et al., 2017).The objective of this study was optimization of microwave-assisted extraction of sour orange seed coat extract in terms of microwave power level, extraction time, sample quantity, and solvent volume on yield, bioactive compounds (total phenolic content and total flavonoid content), and antioxidant activity (free radical scavenging activity, ferric ion reducing antioxidant power, cupric ion reducing antioxidant capacity, and ferrous ion chelating). Also, optimum conditions of microwave-assisted extraction was compared to that of conventional magnetic stirrer-assisted extraction method.

Sour orange seeds were purchased from Limondis Company (Beyza, Fars province, Iran). Microwave-assisted extraction conditions including microwave power level (100, 200, and 300 W), extraction time (5, 10, and 15 min), sample quantity (5, 10, and 15 g), and solvent (methanolvolume 100, 150, and 200 mL) were optimized. Yield, bioactive compounds (total phenolic content (Habibi et al., 2015) and total flavonoid content (Habibi et al., 2015)), and antioxidant activity (free radical scavenging activity (Habibi et al., 2015), ferric ion reducing antioxidant power (Rekha et al., 2012), cupric ion reducing antioxidant capacity (Pascu et al., 2014), and ferrous ion chelating (Oyetayo et al., 2009)) of sour orange seed coat extract were evaluated. After determining the optimum conditions of microwave-assisted extraction, yield, bioactive compounds (total phenolic content and total flavonoid content), and antioxidant activity of sour orange seed coat extract were compared to those of conventional magnetic stirrer-assisted extraction method. Design Expert software (Version 10, Stat-Ease, Minneapolis, MN) was employed for analyzing four variables – microwave power level, extraction time, sample quantity, and solvent volume – at three levels consisting 30 experimental runs. Response surface methodology concerning central composite design (6 center points, quadratic model, and face center = 1) was applied.

Optimum conditions of microwave-assisted extraction were microwave power level of 200 W, extraction time of 12 min, sample quantity of 5 g, and solvent volume of 200 mL. Under optimum conditions, yiled, total phenolic content, total flavonoid content, IC50, ferric ion reducing antioxidant power, cupric ion reducing antioxidant capacity, and ferrous ion chelating were11.57%, 15550.50 µg gallic acid equivalent/g, 1476.22 µg quercetin equivalent/g, 11.33 mg/mL, 7.12 mg ascorbic/g, 6.44 mg ascorbic acid/g, and 0.43 mg EDTA/g, respectively. Intermediate microwave power level (200 W) can be more suitable from an industrial perspective and energy consumption (Jokić et al., 2012). Further increase in microwave power level, i.e. higher than 200 W, causes thermal degradation of bioactive compounds (Dahmoune et al., 2013), decreasing total phenolic content, total flavonoid content, and antioxidant activity of sour orange seed coat extract. The highest extraction time gives the bioactive compounds a chance to diffuse and release from the cell matrix to the surrounding environment (solvent). The highest solvent volume was selected as the optimum extraction condition. By increasing solvent volume up to 200 mL, meaning a greater gradient in bioactive compound concentration, mass transfer was also improved (Dahmoune et al., 2013). Also, the minimum sample quantity (5 g) was determined in optimum conditions. Increasing sample quantity (while the solvent volume remained constant) reduces the surface area available for the solvent to penetrate the sample matrix. As a result, higher sample quantity caused lower extraction of bioactive compounds (Ballard et al., 2010). There were no significant differences between yield, bioactive compounds, and antioxidant activity of extract obtained by conventional-assisted extraction method in comparison with those of microwave-assisted extraction. In conclusion, microwave-assisted extraction, as a green and fast method, can be proposed as a suitable and practical method for extraction of bioactive compounds from sour orange seed coat.

Crab and shrimp wastes could be used as the cheapest raw materials for carotenoid pigments and also as an alternative to synthetic colors. The recovery of these valuable components from the aquatic waste could improve the aquatic processing industryand minimize the pollution potential of these wastes. In this research, Astaxanthin was used as thetarget extractionby using highperformance liquid chromatography to analyze the extended pigments under different ultrasound assisted extraction and microwave-assisted extractionconditions; namely, number of extraction times, theextraction duration, ultrasoundand microwave power andsolvent to waste ratio, inorderto understand the best condition of extraction. Theoptimal conditions forextracting crab wastes by UAE were at3times extraction with the solventtowaste ratio of15:1ml/g, and a power of 90W lasting for30second.Finally the astaxanthinyieldwas1407.12±0.58µg/gand for shrimp wastes were at 1 times extraction with thesolvent to waste ratio of 10:1 ml/g, and a power of150W lasting for150second that ultimately the astaxanthin yield was1257.43±0.02 µg/g. The optimal conditions for extracting crab wastes by MAE were at3times extraction withthe solvent towaste ratio of15:1ml/g, and a power of400W lasting for6second. Finally the astaxanthin yield was1082.07±0.25µg/g and for shrimp wastes were at 3 times extraction with the solvent to waste ratio of 15:1 ml/g, and a power of 600 W lasting for6second that ultimately the astaxanthin yield was1470.25±0.47µg/g. In comparison to the traditional method (soaking), the minimum amounts of carotenoid extraction from craband shrimp wastes were respectively95and11times, respectively.Therefore, the method of responsesurface methodology in optimizing the process condition is one ofthe effectivemethods for carotenoid extraction from crab and shrimp wastes.

One of the most common problems in dairy products, which are rich in unsaturated fatty acids is lipid oxidation. This phenomenon can occur during processing, distribution and storage steps and leads to loss of valuable nutrients, discoloration and unpleasant flavor. Many medical studies confirmed harms and side effects of synthetic additives on human health. Accordingly, extracts and essential oils obtained from medicinal plants have received more attention as natural antioxidants in recent years. The use of phenols in these products has long been supported not only as natural antioxidants but also to produce new tasty and colorful natural products. Therefore, evaluating the function of jujube extract in a dairy emulsion system which is susceptible to oxidation could prove the ability of this fruit to help in processing and enhance the oxidative stability of food products.

At the beginning of this research, ohmic heating system equipped with a temperature regulator was designed and made. This system (a new and green heating technology) was applied in optimal conditions in order to obtain Jujube extract as a rich source of bioactive compounds and in the following, this extract was added to confectionery cream as a natural antioxidant. Confectionery cream samples were produced at the industrial pilot scale according to optimized formulation in the research and development unit of Zarrin Ghazal company. Formulations were contained of jujube extract at the level of 0.5 and 2.5%, synthetic antioxidant butyl hydroxytoluene (BHT) and BHT-extract combination. Assessment of oxidative stability was conducted by measuring peroxide, p-anisidine and total oxidation values during the storage period under different conditions such as darkness and ultraviolet light radiation.

The results showed that cream formulations containing BHT-extract and Jujube extract at the level of 2.5% had the lowest values of total oxidation which represented the highest free radicals inhibitory effect. Evaluation of anisidine number in the absence of ultraviolet light revealed that the growth rate of secondary products oxidation in samples containing jujube extract and BHT separately was significantly lower than the growth rate in control sample. While in the presence of ultraviolet light, only the growth rate of anisidine number of cream containing Jujube extract sample at the level of 0.5% was significantly different in comparison to control sample. However, It was observed that antioxidants in different concentrations and environmental conditions can act as proxidants. The inhibitory mechanism of antioxidants against photo-oxidation was similar to that in samples which were not exposed to light. Therefore, Jujube extract can act as an antioxidant against spontaneous and photo-oxidation. It also demonstrated antioxidant properties in confectionery cream emulsion and BHT-extract combination was affirmed to has synergistic effects against oxidation, due to different functions of polar and non-polar antioxidants. According to the sensory evaluation results, the highest general acceptance score was related to the cream sample containing 0.5% of Jujube extract. The positive effect of this extract on flavor, aroma, texture and desired mouthfeel was determined with a significant difference compared to other samples.

Jujube extract could be used as a natural alternative to synthetic antioxidants in the food and pharmaceutical industries. However, according to the results of sensory evaluation, by increasing the percentage of these compounds a negative impact on overall product acceptance was observed. On the other hand, due to the synergistic effects of polar and non-polar antioxidants and reducing the total oxidation, partial replacement of synthetic antioxidant with natural phenolic compounds is suggested as the optimal option. .Furthermore, fortified cream prepared in the present study could be introduced as a functional food because of health-promoting properties of Jujube extract.

Nowadays, novel biotechnological methods are preferred for flavoring productions since traditional methods include disadvantages. The aim of this study was to assess in situbiosynthesis of natural fruity flavors in fermented milks using microbial co-cultures and lipase enzyme.Materialsand

Trans esterification of milk fats with ethanol was carried out to develop fruity flavors in ultra-high-temperature whole milks using lipase of Palatase coupled with ethanol fermentation. Kluyveromyces marxianusNCYC 1425 was used to produce in situethanolin co-cultures with Lactobacillus fermentum PCC or Lactobacillus paracasei L26. Effects of co-culturing on cell viability and fermentation progress were assessed using enumeration of viable cells and measurement of pH in samples at 0, 24 (Palatase addition) and 48 h (end of fermentation). Headspace solid phase microextraction-gas chromatography (SPME)-MS/FID was used for ester, ethanol and free fatty acid analyses at the beginning and end of the fermentation. Standard curve of ethanol was used to assess the products in terms of being Halal.

Kluyveromyces marxianus included synergisticeffects on Lactobacillus paracaseigrowth as well as antagonistic effects on Lactobacillusfermentumgrowth. Antimicrobial effects were seen in Kluyveromyces marxianus-Lactobacillusparacaseico-cultures when Palatase was added. Palatase significantly increased ester levels of the fermented samples. The co-cultures did not include significant differences in shorter chain ester levels (esters of 4-7 carbon chain fatty acids); in contrast, Kluyveromyces marxianus-Lactobacillusfermentumresulted in higher levels of longer chain esters. Although the Kluyveromyces marxianuscultures resulted in higher ester levels compared to that its co-cultures did,the cultures can be used as appropriate adjunct cultures with Lactobacilluscultures to boost flavor ester synthesis. This flavor synthesis can be an appropriate alternative for artificial flavoring agents.

Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation.

Lactobacillus fermentum ATCC 14931, Lactobacillus reuteri DSM 17938, and Lactobacillus buchneri NCIMB 40788 were used as in situ ethanol producers. Ultra-high temperature (UHT) cream (30% fat) was added to the fermentation media as a fat source, which was esterified with produced ethanol by Palatase. Viable cell counts and pH were monitored at 0, 24 (Palatase addition), and 48 h (end of fermentation). Free fatty acids of up to 12 carbon chain and their ethyl esters were analyzed using gas chromatography/mass spectrometry.

Palatase did not affect the viable cell counts of Lactobacillus reuteri and Lactobacillus buchneri, but increased the viable cell counts of Lactobacillus fermentum. Ethyl ester and free fatty acid levels of the samples increased after Palatase addition. Lactobacillus fermentum produced higher ester levels in ultrafiltration whey permeate whereas other lactobacilli produced higher ester levels in traditional whey. Lactobacillus buchneri included the lowest ester levels and Lactobacillus reuteri included the lowest free fatty acid levels between the lactobacilli. The ester levels of Lactobacillus reuteri samples were the highest in most cases. Free fatty acid levels were higher in traditional whey than ultrafiltration whey permeate.

This method can be recommended as an alternative to artificial flavorings with the advantage of labeling products as natural.

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.

In the present study, the structural and antioxidant properties of fucoidan extracted from macroalgae (Sargassum and Padina) from the Persian Gulf coast were evaluated. The fucoidan was extracted by ethanol and hot water and after calculating the extraction yield, DPPH radical scavenging activity, ferric reducing antioxidant power (FRAP), scanning electron microscopy (SEM), and its monosaccharides by HPLC method were examined. The yield of fucoidan in Sargassum (4.2 ± 0.00%) was higher than Padina (2.98 ± 0.28%) (P < 0.05). The IC50 of DPPH free radical scavenging in fucoidan extracted from Sargassum and Padina were 0.1 and 0.14 mg/ ml, respectively, which were higher than BHT as a commercial antioxidant (P < 0.05). The rate of FRAP in both samples increased with an increase in the concentration of fucoidan. The SEM results showed that fucoidan from both macroalgae had strong structural cohesion and irregular surfaces, but Padina had more surface protrusions. The glucose, mannose and xylose sugars in different amounts were detected by the HPLC method, in which the amount of glucose and xylose sugars were higher in the fucoidan derived-Sargassum (P < 0.05). According to the results of the present study, the fucoidan extracted from the Sargassum and Padina can be a good alternative to an industrial antioxidant in food

Wild pistachio (Pistacia Atlantica mutica) species with wide distribution in Iran have different nutrition properties and may have therapeutic effects in metabolic syndrome. Metabolic syndrome, as a prevalent health problem, is a main risk factor for different chronic diseases such as diabetes, fatty liver and cardiovascular diseases. The present study aimed to evaluate the preventive effects of mixture, kernel, and hull oil of wild pistachio (WP) on oxidative stress markers, liver function and histopathological findings in metabolic syndrome induced rats.

After oil extraction by cold press method and chemical analysis, rats were divided into 6 groups. Group 1 received normal saline; group 2 received 2cc fructose solution and 0.5cc normal saline; and groups 3, 4, 5 and 6 received 2 cc fructose solution and 0.5 cc sunflower oil, mixture, hull and kernel oils of WP for 10 weeks, respectively. Then, glycemic indices, oxidative stress, liver enzymes and histopathological examination were determined using standard laboratory tests.

WP Kernel and mixture oils notably decreased the fasting blood sugar and insulin resistance compared with the fructose group. Insulin level was significantly increased in the kernel oil group (P<0.05). There was no significant difference in oxidative stress, liver enzymes and histopathology parameters among the groups.

Kernel oil of WP improved hyperglycemia, insulin resistance and insulin secretion, but the changes in oxidative stress markers, liver enzymes and histopathologic results were not significant among the groups.

Spirulinacyanobacterium (Arthrospira platensis) has a vast range of nutritional organic and inorganic substances and can be used as new material for organic cultivation of plants. In order to evaluate the effect of non-living powder of Spirulinacyanobacterium on spinach (Spinasia olerace L.) yield and nutrient uptake and comparing the results with some organic and chemical fertilizers, a greenhouse experiment was carried out in a completely randomized design with three replications. Treatments including of control, four non-living spirulina levels (500, 1000, 2500, 5000 mg kg-1), vermicompost (10000 mg kg-1), cattle manure and sheep manure (20000 mg kg-1), chemical fertilizers: (1) 80 mg N kg-1 and 10 mg P kg-1, (2): 150 mg N kg-1 and 20 mg P kg-1 as urea and monocalcium phosphate, respectively. Results showed that the highest and lowest dry weights were obtained in 500 mg non-living Spirulina kg-1 and sheep manure respectively. The total content of nitrogen (N), phosphorus (P), potassium (K), zinc (Zn), iron (Fe), manganese (Mn) and copper (Cu) in spinach was significantly increased with application of 500 mg non-living Spirulina kg-1as compared to control. Application of higher levels of cyanobacterium (more than 1000 mg kg-1 soil) had not significantly effect on spinach yield and some nutrient uptake. Results showed that the effect of fertilizers on some studied characteristics such as dry weight, N, P, K and micronutrient uptake was as following order: Spirulina cyanobacterium > cattle manure> vermicompost> chemical fertilizer (N and P)> control= sheep manure.

Virgin olive oil is a vastly consumed product, with widespread appreciation for its good nutritional and health properties. However, oxidation can reduce its quality. The aim of this study was to investigate how the essential oil of Zataria multiflora (Shirazi thyme) can contribute to the prevention of virgin olive oil oxidation in comparison with the actions of α-tocopherol and BHT. Furthermore, the synergistic activities of citric acid with BHT, Z. multiflora essential oil, and α-tocopherol were investigated.
Antioxidant activity of the essential oil was determined using radical scavenging capacity and reducing power assays. Virgin olive oil samples were stored at 60±1 °C in closed amber bottles for 16 days. Oxidation levels of samples were determined by measuring peroxide, anisidine, TOTOX, K232, K268 values, and chlorophyll and carotenoid contents of the samples during the storage period.
Z. multiflora essential oil exhibited a significant radical scavenging capacity and reducing power. Peroxide, anisidine, TOTOX, K232, and K268 values of samples containing Z. multiflora essential oil were significantly lower than those of the control group (without antioxidants). Z. multiflora essential oil reduced the oxidation of virgin olive oil to the same extent as BHT did. Z. multiflora essential oil was more effective than α-tocopherol. The synergistic activities between citric acid and the various compounds, i.e. BHT, Z. multiflora essential oil, and α-tocopherol were 2.42%, 4.74%, 1.28% respectively.
In general, Z. multiflora essential oil can be considered as natural antioxidant for the stabilization of virgin olive oil against oxidation.

Barberry fruits pre-extraction fermentation with the fungus Rhizopus oligosporous for 10 days led to a 4-fold increase in the extracted amount of phenolic compounds. Fermentation also increased the free radical scavenging activity of the extract and partially compensated monomeric anthocyanins loss due to heat sterilization. The extract obtained from fermented barberry had higher pH value and acidity in comparison with that from non-fermented counterpart. The pH increment was ascribed to organic acids decomposition due to heat sterilization and the departure of the resulting volatiles, as well as, to fermentation-born amino compounds and Rhizopus-released extracellular enzymes. The higher acidity of the extract from fermented barberry was not nevertheless associated with heat sterilization and was attributed only to phenolic acids production by R. oligosporous. Moreover, although heat sterilization of barberry had no major effect on reducing sugars content of the extract, but fermentation significantly decreased it. Extract color was effected by both heat sterilization and fermentation processes. Although the lightness parameter (L*) of the extract increased due to sterilization, thereby resulting in a decreased sensory color score, fermentation decreased the parameter to some extent, along with somewhat increased values for the parameters a* (redness) and b* (yellowness). Finally, all sensory parameters, except color, received higher scores for the extract from fermented barberry in comparison with that from the non-fermented sample.

The pomegranate (Punica granatum L.) belongs to the family Punicaceae, which is planted around the world in different microclimatic areas. The pomegranate production has grown uninterruptedly, which is presumably due to the increasing consumer awareness of the benefits attributed to pomegranate and its polyphenols. Pomegranate fruit has valuable compounds with functional and medicinal effects like antioxidant, anticancer, and anti-atherosclerotic effects. Storage of juice concentrate can have a dramatic impact on physicochemical quality. The bioactive compounds and antioxidant activity in fruit juice products are influenced by many external factors like different storage temperatures. Knowledge of the rheological behaviour of juice products is essential for product development, design and evaluation of process equipment like pumps and piping. Pomegranate concentrate is so susceptible to the condition of storage, which results in a reduction in consumer acceptability and quality losses. Accordingly, the industrial concentrate stores frozen (-20 °C) which has a lot of costs to the producer. The objectives of this study were to evaluate the degradation visual color, the rheological characteristics of pomegranate juice concentrates, the stability of phytochemicals, the antioxidant activity, and the haze formation of reconstituted pomegranate juice concentrate during storage at different temperatures to determine the best storage conditions to reduce the quality losses and solving the problem about high cost of storage.
The concentrated pomegranate (Punica granatum (L.) cv. Rabab) juice used in this study supplied from Narni (Green farm, Neyriz, Iran) factory. The pomegranate juice concentrate was poured into falcons for measuring physicochemical attributes, and micro tubes for determination of antioxidant activities. Then the samples were divided into four parts and stored equally in four different temperatures (-20, 4, 20, and 35 °C). The control samples were stored at -80 °C as fresh sample for the storage period (140 days). Folin-Ciocalteu reagent and 2,2-diphenyl-1-picrylhydrazyl radical (DPPHº) were supplied from Sigma-Aldrich Company (St. Louis, MO, USA). All other chemicals were of analytical grade and purchased from Merck Company (Darmstadt, Germany). The total soluble solid (TSS) was determined with a digital refractometer (Carl Zeiss, Germany). Total insoluble solid was measured by centrifugation at (5,000 × g) according to the IFFJP method 60, using a high speed centrifuge (Ibarz et al., 2011). The haze formation of reconstituted juice was determined by “settling” in a glass tube for 3 hour at room temperature. Color measurements of the juice samples were carried out using a HunterLab (CHROMA METER CR-400/410, KONICA MINOLTA, Japan) after dilution. The rheological characteristics of the pomegranate juice concentrate stored in different temperatures were studied by using a computer controlled rotational viscometer. Sample compartment was monitored at a constant temperature (25°C) using a water bath/circulator, while TSS was 65 °Brix. The viscosity measurements, was carried out According to the methods described by Cárdenas et al., (1997), using a Brookfield cone and plate viscometer (DVII pro Brook field, USA) between the shear rate of 0.5–200 (1/s). Total phenolic content of samples was measured according to the Folin-Ciocalteu colorimetric method (Sun et al., 2007). Total flavonoid content in juices was determined via a spectrophotometer according to the method of Chang et al. (2002). Radical scavenging activities of the samples were measured by using DPPHº as described by Mazidi et al., (2012). The ferrous ion reducing antioxidant power (FRAP) of the samples was measured calorimetrically according to the method by Fawole and Opara (2013). All analyses were performed by the Statistical Analysis System (SAS) software V 9.1 (SAS Institute, Inc., Cary, NC, USA). By using the analysis of variance (ANOVA), the differences among means were determined for significance at P The industrial pomegranate juice concentrate stored at (-20, 4, 20, and 35 °C) for 20 weeks, and some physicochemical properties like the second turbidity, CIE Lab color parameters, the rheological properties, the bioactive component (total phenolic and flavonoid contents), and antioxidant properties (FRAP and DPPH) investigated in order to determine the best condition of storage. The second turbidity was obvious among the samples stored at 35 °C in the last fourth weeks. Although there were no significant differences among L* value of the samples stored at -20, 4, and 20 °C, a* and b* value of the samples stored at -20 and 4 °C had the same reduction trend for 14 weeks. Even though the control samples had shear thinning behavior, the samples showed a dilatant behaviour after storage. Antioxidant activities measured via DPPH and FRAP sowed reduction with increasing time and temperature. Flavonoid content increased by increasing time and temperature. In conclusion, storage at 4 °C for 14 weeks was the best storage condition to keep the quality and reduce the costs.

The aim of this study was extracting Salvia mirzayanii essential oil (EO) with microwave-assisted hydrodistillation (MAHD) and hydrodistillation (HD) methods, comparison of extraction yield and kinetic parameters, chemical composition, physicochemical properties, and antioxidant and antifungal activities of extracted EOs. The final EOs yields obtained using HD after 150 min and MAHD after 45 min were 1.74% and 1.71%, respectively. Although there was no significant difference between the final EO yields extracted with HD and MAHD, but MAHD was performed in shorter time. IC50 values for MAHD and HD EOs were 3.70 and 3.41 mg/mL, respectively. Chemical composition of HD and MAHD EOs were similar. Antifungal activity against 6 fungi species (Aspergillus niger, Aspergillus oryzae, Trichoderma harzianum, Byssochlamys spectabilis, Paecilomyces variotii and Penicillium chrysogenum) was different and the MIC values were variable between 78.1-2500 mg/mL. T. harzianum was the most resistant fungi and B. spectabilis was the most susceptible fungi against EO. Therefore, MAHD did not have any adverse effects on quantitative and qualitative characteristics of EO composition and antioxidant and antifungal activities of S. mirzayanii EOs.

Since usage of synthetic antioxidants has been under question due to their toxicity and possible carcinogenicity, there is still interest in developing plant-derived natural antioxidants, especially from edible plants. This study investigated the effect of Thymus vulgaris L. essential oil on virgin olive oil oxidation in comparison with tocopheryl acetate and butylated hydroxytoluene (BHT). Furthermore, the synergistic activities of citric acid with natural and synthetic antioxidants were determined. T. vulgaris essential oil was added to the virgin olive oil at a concentration of 1000 ppm. The BHT and tocopheryl acetate were added to the virgin olive oil at 100 ppm concentration. Virgin olive oil samples were stored at 60°C for 16 days. The peroxide value, p-anisidine value, K232, and K268 values were measured every 4 days. Changes in chlorophyll and carotenoid contents of virgin olive oil samples were determined at the beginning and end of storage period. T. vulgaris essential oil significantly reduced the peroxide value, p-anisidine value, K232, and K268 values of virgin olive oil. The effect of T. vulgaris essential oil on retarding virgin olive oil oxidation was similar to the effect of BHT. By comparison, tocopheryl acetate was less effective in reducing the oxidation of virgin olive oil. Furthermore, T. vulgaris essential oil could preserve chlorophyll and carotenoid of virgin olive oil during storage period. T. vulgaris essential oil can be applied to increase the oxidative stability of virgin olive oil, and can protect the chlorophyll and carotenoid of virgin olive oil.

During fish processing operations, significant fish waste is generated, causing environmental problems. This study compared enzymatic hydrolysis and chemical methods for oil extraction from rainbow trout (Oncorhynchus mykiss) waste and its influence on omega 3 fatty acid profile.

Oil extraction efficiency and fatty acids profile from trout fish head were analyzed by comparing enzymatic method (protease from Bacillus subtilis) and chemical extraction with hexane (soxhlet method) to produce a valuable product by fish waste. The enzymatic hydrolysis and chemical methods for oil extraction from rainbow trout (Oncorhynchus mykiss) waste and its influence on omega 3 fatty acid profile were compared. The contents of fatty acids were analyzed by gas chromatography.

No significant difference was noticed between the enzyme treatments with water (200, 100, and 50 mL) and without additional water regarding oil extraction efficiency. The samples without water were economically more affordable because of their lower volume and reducing energy consumption. The oil extraction efficiency with optimum enzymatic method (150 ppm of concentrated protease, without using water) was significantly lower than soxhlet method. Omega-3 content in the optimum biological method (9%) was significantly higher than that in soxhlet method (5.53%). Fatty acids with high contents of trout head oil in both methods were linoleic acid (18:2) and oleicacid (18:1).

Due to the suitable oil extraction efficiency and higher omega-3 fatty acid content of the enzymatic method compared to chemical solvent (hexane) extraction, enzymatic method was preferred as a safe and environment-friendly extraction technique.

The overuse of antibiotics in poultry industries may lead to a rise in antibiotic-resistance, in humans and animals. Natural antibiotics degrade in living tissues, and therefore, they do not induce antibiotic-resistance. In this study, the antibacterial activity of six organic solvent extracts of S. iranica were investigated against S. typhimurium. The results indicate a significant antibacterial activity of S. iranica extracts against S.typhimurium (p

synthetic antioxidants has led to an increased interest in exploration of effective and economical natural antioxidants. The objective of this study was to evaluate the effects of rosemary (Rosmarinus officinalis) essential oil (REO) on oxidative stability of virgin olive oil under accelerated conditions. The REO composition was analyzed by gas chromatography/mass spectrometry. REO and BHT were added to virgin olive oil at 1000 and 100ppm, respectively and their oxidative stability was investigated by using active oxygen method (AOM). Gas chromatography/mass spectrometry analyses of the REO revealed that α-pinene (17.07%), camphor (9.62%), and bornyl acetate (9.42%) were the major components of REO. REO was significantly effective on oxidation retarding of virgin olive oil. Effect of REO on delaying hydroperoxides formation of virgin olive oil was similar to that of BHT. REO significantly increased induction period, protection factor, and antioxidant power of virgin olive oil. The induction period, protection factor, and antioxidant power of virgin olive oil containing REO (40.01±1.35 h, 1.67±0.05, and 39.96±1.76, respectively) was similar to those of sample containing BHT (44.44± 0.23 h, 1.85±0.01, and 45.96±0.05, respectively). Generally, REO is a good natural antioxidant for extending the shelf-life of virgin olive oil.

In this study¡ effects of different extraction methods¡ namely microwave-assisted hydrodistillation (MAHD) and solvent-free microwave extraction (SFME) were investigated in comparison with that of conventional hydrodistillation (HD) in terms of yield¡ active components¡ and antimicrobial activities (4 Gram-positive bacteria and 4 Gram-negative bacteria) of lemon verbena leaves essential oils (EOs). Gas chromatography/ mass spectrometry results indicated that geranial (25.54-28.53%)¡ neral (20.76-23.51%)¡ and limonene (11.21-12.51%) were main active components of lemon verbena EOs. There were significant differences among active components of EO obtained by SFME method with those of HD and MAHD methods (P

In this research, extraction of essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was performed by hydrodistillation (HD) method and extraction yield, extraction time, chemical composition of essential oils, physical constants, energy consumption, and quantities of released carbon dioxides in the atmosphere were investigated. Essential oil yield of Lisbon and Eureka varieties were 1.22±0.14 and 1.18±0.14% (w/w), respectively. There were no significant differences among physical constants (refractive index, color, and specific gravity) of extracted essential oils from Lisbon and Eureka varieties of lemon peel. Also, there were no significant differences among extraction energy consumption of both Lisbon and Eureka varieties (0.67 kWh). Using GC/MS apparatus, components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66.24±4.69 and 59.40±4.20%, respectively). Also, there were no significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties.

Nowadays the application of natural dyes in food and pharmaceutical products are desirable and might be important. Phycociyanin is a natural pigment with powerful antioxidant activity and is extracted from the Spirulina algae. Due to the possible toxic effects of some synthetic colors and antioxidants the use of natural additives in food and pharmaceutical product are perfected. In this research, phycocyanin is produced at 30 and 35, using glucose, ethanol and acetic acid as carbon source in both batch and semi continues methods with variable light intensitives of 2 and 3.5 Klx for maximum production. The experiments were carried out according to Full Factorial method using fixed and variable conditions on the samples. The results show that in batch and semi continues methods with 1.0 mlL-1 carbon source and 2.0 Klx light intensity by increasing the temperature from 30 to 35, the production of plycociyanin in glucose as compared to the other two carbon sources have rapidly declined. The results also indicated that by using a concentration of 1 mlL-1 carbon source and light intensity of 3.5 Klx at 30, there were not significant differences between the batch and semi continuous methods. It was concluded that the amount of production by using glucose was maximum and also using ethanol showed good yields with minimal differences.

Lemon essential oil is a complex organic compound isolated from the peel that is commonly used as a flavoring agent in food and beverages، cosmetics، and other household products. The aim of this research work is to isolate the essential oil from citrus peel and evaluate its characteristics.

The essential oil from dry Citrus Limon (Lisbon and Eureka varieties) peel was extracted by hydrodistillation (HD) method. The extraction yield، extraction time، chemical composition of the essential oil، physical constants، energy consumption، and quantities of released carbon dioxides in the atmosphere were investigated.

The essential oil yields concerned with Lisbon and Eureka varieties were 1. 22±0. 14 and 1. 18±0. 14% (w/w)، respectively. There were not significant differences among the physical constants (refractive index، color، and specific gravity) of extracted essential oils from Lisbon and Eureka varieties. Significant differences concerned with energy consumption of both Lisbon and Eureka varieties (0. 67 kWh) were not observed. Using GC/MS apparatus، chemical components of extracted essential oils were identified. The major component of extracted essential oils from Lisbon and Eureka varieties was limonene (66. 24±4. 69 and 59. 40±4. 20%، respectively).

There were not significant differences between quantity and quality of major components of extracted essential oils from two C. Limon varieties.

The aims of this study were formulating and experimental production of IEFSPs for emergencies and tough military circumstances while patrol، in cold weather or at heights. In the first place، 5 different formulation groups، each comprising 5 compounds made up of different percentages of ingredients were prepared; then from each group، the best one was picked out by test panels. Next، from the chosen IEFSPs، the optimum formulation was selected via taste panels. Shelf life and qualitative properties (organoleptic، chemical، and microbial) of the optimum formulation were evaluated at 38°C during the time of 0، 1. 5، and 3 months after production (equal to 0، 9، and 18 months at 27°C respectively). Although organoleptic properties and moisture content of the optimum formulation showed a little decrease after 3 months incubation at 38 °C، this reductions were not significant (p<0. 05). In addition، after 3. 0 month incubation at 38°C، microbial properties of the optimum formulation were within the standard range. Shelf-life and also qualitative properties of the IEFSPs، after 3 months incubation at 38°C، were acceptable and these IEFSPs can be easily used in emergencies and tough military circumstances.