جستجوی مقالات مرتبط با کلیدواژه « اسیدهای چرب » در نشریات گروه « صنایع غذایی »

 Thermal process is the most prominent option for treating foods. During the heat treatment, food nutrients response simultaneously but adversely under pH, temperature, moisture, and other provided conditions. It might result in an irreversible transformation of composition and structure that influences oxidative stability and sensory properties. The use of antioxidants is one of the most common methods to prevent edible oils oxidation. Safety concerns of synthetic antioxidants including tert-butylhydroquinone (TBHQ) as food additives have led to increasing demands for natural ones. Phenolic compounds such as Gallic Acid (GA) and Methyl Gallate (MG) represent to possess markedly high activity to scavenge free radicals which are among the most powerful natural sources of oxidative inhibitors in foods. Apart from their antioxidant activity, GA and MG also exhibit multiple biological characteristics such as anti-atherogenic, anti-spasmodic, and anti-microbial activities. This study aimed to investigate the oxidative stability of the in-use sunflower (S) and palm (P) oils as affected by the GA, MG, (GA+MG), and TBHQ to clarify their antioxidant behavior.

Antioxidants Gallic acid, Methyl gallate and TBHQ (Purity>98%) were purchased from Sigma Aldrich, USA. All solvents and chemicals were provided from Merck, Germany and Sigma Aldrich, USA with analytical grade. Antioxidant-free sunflower and palm oil were prepared from Three Goals factory, Neyshabur, and potatoes (Agria variety) from Fariman region, Khorasan Razavi.

Chemical changes, oxidative stability and quality indices of the in-use sunflower oil (S) and palm (P) (65:35 w.t. %) were evaluated during 8-hour heat treatment at 180 °C through GA, MG, GA/MG (25:75, 50:50 and 25:75) and TBHQ. All experiments were carried out in quadruplicate, and data were subjected to analysis of variance (One-way-ANOVA). Mean data were compared based on Duncan's multiple range test at 5% level (p<0.05). Observations of the chemical properties showed that sample S mainly contained Linoleic fatty acid (61.53%) and Oleic acid (25.50%) and for sample P, Oleic acid (41.90%) and the saturated long-chain fatty acid of Palmitic acid (38.9%). Also, the total phenolic content (TPC) and tocopherol (TTC) of sample P were 53.12 and 185)µg.g-1(, respectively, and sample S were 36.01 and 490 )µg.g-1(. The results of oxidation stability test were analyzed based on Carbonyl value (CV), Conjugated diene value (CDV) and acidity (FFA) parameters. According to our findings, all parameters increased significantly at different speeds during the heat treatment (p<0.05). Moreover, the oxidative stability of the in-use oil was significantly promoted by the antioxidants added, meaning that the control treatment and the treatment containing synthetic antioxidant TBHQ had the highest and lowest FFA%, respectively. The CDV of the antioxidant-free treatment was reduced by 68.6% in the presence of GA75+MG25.In addition, the CV change rate of the antioxidant-free sample in the presence of TBHQ was reduced by 70.2%. It was concluded that the natural antioxidants were capable of being competed with TBHQ antioxidants.

The results of this study showed that the heat treatment affected the nutritional value, quality indexes and chemical structure of the treatments, decreasing the quality and stability of the oil. As observed, all FFA, CDV and CV parameters increased significantly at different speeds during 8-hour frying process. The analysis also indicated that the oxidative stability of the treatments increased at the presence of antioxidants during the heat treatment at 180 °C. Thus, the control treatment and the treatment containing synthetic antioxidant TBHQ had the highest and lowest acidity, respectively. Also, the CDV of the antioxidant-free treatment decreased by 68.6% in the presence of GA75+ MG25. In addition, the rate of CV changes was declined by 70.2% through the TBHQ. The results indicated the key role of this synthetic antioxidant in preventing the formation of secondary compounds in the advanced stages of oxidation.It is evident that most synthetic antioxidants are volatile and heat sensitive. Furthermore, there are some limitations in applying TBHQ to promote oxidative stability of food products due to its toxic potential. Evidences have also been reported on the mutation caused by  the synthetic antioxidant TBHQ in the living organism's body. Compared to synthetic antioxidants, natural polyphenolic antioxidants such as MG and GA which widely distribute in plants mainly have antioxidative properties. Compared to GA and MG, GA+MG antioxidants have a longer induction period and higher oxidative stability. Promoting oxidative stability with such an arrangement of antioxidants is a good option in taking advantage of this class of natural antioxidants. According to the results of this study, it can be inferred that with a slight increase in natural antioxidants levels, we might be able to obtain the oxidative stability level comparable to the behavior of synthetic antioxidant TBHQ. Of course, it is worth noting that the addition of natural antioxidants to food such as edible oils should also be done according to national and international standards.

In the present study, two methods were used to extract oil from seeds of Sardasht black grapewith normal-hexane and cold press.The average efficiency rate of oil extraction by the formermethod was obtained at 12.6% and that of the latter was 17.2%. Meanwhile, in order to examine the quality of the oilsextracted by these two methods, peroxide value, acid value, sapponification number, total phenolic contents, antioxidant power and iodine valuewere evaluated. The compositions of fatty acids of oil samples extracted by both methods were identified using gas chromatography technique. Similarly, the triglyceride composition, phospholipids composition and tocopherol values of the oil samples extracted were studied. The results showed that the dominant fatty acids available in cold-pressand solvent extraction methods were linoleic acid at 63.5 and 66.7% and oleic acid at 19.7 and 17.7%, respectively. Moreover, in both extracted oil samples, trilinoleinwith values at 28.9 and 28.5%, oleoyldilinolein with values at 19.5 and 20.5%and palmitoyldilinolein with values at 18.5 and 17.1% were the dominant triglyceride compounds, respectively. The value of phospholipids composition in the oil extracted by cold-presswas 61 mg/kg and that of solventextractionwas 45mg/kg. The dominant values of tocotrienol compositions in oil samples extracted by coldpresswere gamma tocotrienol and alpha tocotrienol at 66.0 and 23.1%, respectively and the corresponding values in oil samples extracted by solvent method were at 33.3 and 53.0%, respectively.

The preparation of butter can be effective on its properties, in this study, the characteristics of butter prepared in traditional (using fermentation) and industrial (conventional) methods were investigated in both winter and summer seasons. For this purpose, butter samples were prepared from yogurt, cream in both summer, and winter from a farm in the Sarab region of East Azerbaijan. Fatty acid profile, plant sterols, peroxide, soap and iodine values, melting point and refractive index were measured. The Comparison of mean seasons showed that short-chain fatty acids (C4-C10) in summer was higher than winter and traditional butter had more short-chain fatty acids than industrial butter. In addition, the content of unsaturated fatty acids in winter and local butters were higher than summer and industrial butters. Comparison results of trans fatty acids showed that the most and the least amounts belonged to summer butter and winter local butters respectively. Local butter had the minimum ω3 / ω6 ratio and summer butter had the maximum conjugated linoleic acid (CLA). Non-fermented butter produced in summer had higher levels of phytosterols than fermented butter. The peroxide and soap values of traditional winter butter were higher than summer and the iodine value of winter-fermented butter was higher than non-fermented butter. Melting point and refractive index indices did not differ significantly in relation to the type of season and all results corresponded to the declared range of the national standard. According to the results there is a relative desirability of local butter from nutrition aspect in this research.

Acrylamide, also known as acrylic amide and prop-2-enamide, is a white, odorless, crystalline, water-soluble solid, with the chemical formula C3H5NO and relative molecular mass of 71.08. Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen. Acrylamide is formed in some foods such as potato chips, French fries, and toast due to heating. French fries are one of the most popular products in the world; their texture characteristics and special taste are attractive to customers. The sensory attributes of French fries depend both on the raw material and technological parameters used for French fries production. A factor affecting the flavor and texture of French fries is the frying (temperature, time, and type of frying oil). They are widely consumed among teenagers and young people in the community, which makes this age group more exposed to the dangers of acrylamide. The major pathway leading to acrylamide formation in foods is a part of the Maillard reaction with free amino acid (Asparagine) and reducing sugars through the decarboxylation of the Schiff base in a Strecker-type reaction. Although the formation of acrylamide in foods has its major routes through asparagine and reducing sugars, several other formation routes are suggested via Acrolein and ammonia. Oil is one of the most important components in the preparation of French fries due to its heat transfer and effects on taste. Due to the use of oil at high temperatures for a long time, the deteriorative chemical processes of hydrolysis, oxidation, and polymerization occur. Finally, various compounds such as aldehydes, epoxides, hydroxy ketones, and decarboxylated compounds are formed; these compounds can be reacting with amino acids. Therefore, these compounds may react with the asparagine in potatoes and increase the concentration of acrylamide in fried potato products.

15 kg of Agria potatoes were prepared from the (SPI) Institute. Four kinds of oil (Sunflower oil, frying oil, and canola oil) were purchased from a chain store and soybean oil prepared from Korosh food industries. 1.5 liters of oil were poured into the fryer, the temperature reached 180°C and, stabilized. After 1 hour, 200 g of sliced potatoes (2×2×2 cm) was poured into the hot oil. Frying time was 5 min. Heated oil and fried potatoes were sampled for testing. The fryer remained on at 180°C. After 3 hours, the second sample of raw potatoes was fried for 5 min. The third and fourth samples were prepared 3 hours apart. GC-ECD method was used for acrylamide measurement. 2 g of sample and 20 ml of distilled water were poured into the Falcon tube. Then 3 ml of Carrez I, II solution was added to the solution and centrifuged at 5000 rpm. The water layer was discarded. Then 2 ml of hexane was added. The solution was centrifuged again. The hexane layer was discarded. 10 ml of the remaining solution was extracted with potassium bromide, bromic acid, and bromine water and injected into the GC. The fatty acid profile test was performed by ISIRI 13126 2 & 4 methods. ISIRI 4093 was used as a method for Peroxide value measurement. Anisidine and totox values are determined by methods defined in ISIRI 4093 was calculated by the ISIRI 4093 method. Data were verified by ANOVA variance analysis.

According to the obtained results, values of total monounsaturated fatty acids are canola oil (%65.74), frying oil (%39.32), sunflower oil (%23.11), and soybean oil (%22.00). Also total polyunsaturated fatty were determined 65.41, 61.04, 26.21 and 43.99% for sunflower, soybean, canola and frying oils respectively. Oils containing polyunsaturated fatty acids (PUFAs) have less resistant to oxidation than monounsaturated fatty acids (MUFAs). Oxidative stability decreases with increasing number of double bonds. Accordingly, oleic acid has the highest thermal stability among unsaturated fatty acids, followed by linoleic acid and the lowest stability of linolenic acid. The results of peroxide, anisidine, and totox values determination showed that changes in these factors are affected by time (P<0.05). At most heating times, the highest values of peroxide were observed in soybean oil, and the lowest values were observed in frying oil (P<0.05). In all treatments by increasing of heating time, the amounts of anisidine and totox values increased significantly (P<0.05). The results of statistical analysis of different treatments indicated that in most heating times, the highest levels of anisidine and totox values and the lowest values were observed in soybean oil and canola oil respectively. Increased Peroxide value indicates that the level of the primary lipid oxidation products increased, which resulted in the formation of hydroperoxides. Peroxide and anisidine values indicate the rate of oxidation reactions at the beginning and the end of the process. In fact, the totox values simultaneously measures the amount of peroxides and their degraded products and provides a better estimate of the progress of oxidative degradation of oils and fats. Based on the results obtained from calculate of the totox value, the oxidation ratio of the studied oils was as follows:Soybean oil > Sunflower oil > Frying oil > Canola oil.According to the results, by increasing of heating time, the amounts of acrylamide in all treatments increased significantly (P<0.05). Therefore, the highest amounts of acrylamide were obtained in soybean oil and the lowest values were observed in canola oil (P<0.05). The correlation coefficient between totox value and acrylamide at different heating time was as follows: In the first hour of heating (R2 = 0.967), in the fourth hour of heating (R2 = 0.95), after 7 hours (R2 = 0.646) and in the tenth hour of heating was equal (R2 = 0.98), respectively. It shows that the levels of totox and acrylamide had a high correlation with each other and in fact the values of totox had a direct effect on the values of acrylamide.

The amounts of unsaturated fatty acids are effective in the oxidation of oils, and this effect is mostly due to double bonds. Oxidation of oils produces primary oxidation (hydroperoxides) that are degraded and secondary oxidation products such as aldehydes, ketones, and other might be produced. Secondary oxidation products in oil might be converted to acrylamide precursors in food without the presence of sugars, and by increasing the production of these products, more acrylamide might be formed. The results of this study showed that there is a high correlation between acrylamide in fried potato samples with the totox values in the oils. Therefore, the type of oil and heating duration influenced on formation of acrylamide in French fries.

Almond (Prunus dulcis L.) is one of the most important nut fruits and products, which is commercially grown in vast areas of the world. Almond kernel contains valuable compounds including vitamins, carbohydrates (fiber and soluble sugars), protein, fatty acids and mineral salts. Considering the importance of fatty acids in almonds. this study investigated the fatty acid content of pollen and seed parents and offspring of Shahrood 12 with selective pollinizers using Gas chromatography (GC). Also oil extraction by Soxhlet Elements were measured by atomic absorption method in parents and progeny of crosses. Some quantitative and qualitative traits related to dried fruit and almond kernels were also analyzed. The results showed that the highest amount of kernels weight in progeny obtained from crosses was related to free pollination. The results showed that the highest amount of oleic acid (18: 1) and linoleic acid (18: 2) was observed in MSK84 (75.51%) and shahrood14 (19.20%) pollinizers, respectively. Also, the highest amount of oleic acid with 72% was obtained in the offspring of Shahrood 12 (♀) × Shahrood 14(♂). The maximum amount of linoleic acid was obtained with 18.40% in the offspring resulting from Shahrood 12 (♀) × MSK84 (♂). On the other hand, the highest amount of palmitic acid (9.5%) was found in the progeny obtained from open pollination of Shahrood 12. These three types of fatty acids have the highest percentage among the seven fatty acids measured in the almond kernel. The highest amount of oil was obtained in progeny of mother Shahrood 12 with 54.42% MSK82 and 38.32% in MSK83 also The results showed that among the different genotypes Rate of oil (38.32-54.42%), Iron (85.48-138.53 mg / 1000 g), Copper (20.32-47.48 mg / 1000 g), Manganese (18.04 -44.67 mg / 1000 g).

The use of antioxidant properties and maintenance of plant and natural extracts in increasing the shelf life of meat products, especially fish products, are considered to be very important points and can be considered as a very good alternative to chemical preservatives. In this research, pomegranate extracts were extracted and purified in salmon fillet from 1.5 and 3% concentrations of pomegranate extract and control (without extract). After treatment and packing, the samples were kept at a refrigerated temperature (4 ° C) and at the intervals of zero phases, after 5, 10 and 15 days, qualitative evaluation (sensory and chemical tests was measuring . After collecting data and performing statistical analysis and using SPSS-17 software and comparing the means of the tests, the Tukey test and for sensory tests of the phase 0 to 15 days after the maintenance of Kruskal walis nonparametric statistical method It turned out. The final results showed that treatment with 3% of pomegranate extracts was considered as superior treatment and control treatments and 1.5% in the next priorities and its data was statistically significant with other treatments (P <0.05).

The content of phytochemicals of medicinal plants including total phenols, flavonoids, fatty acid compounds, etc. are mainly affected by drought stress.  In this study, the effects of different levels of water stress (Full irrigation at field capacity, irrigation at 70% of field capacity and irrigation at 40% of field capacity) on the phytochemicals of the medicinal plant of Milk thistle were evaluated. Soil moisture was measured by weight method and drought stress was applied to plants during the flowering stage for 8 days. Then, the seeds were oiled by Soxhlet and methanol extracted. Next, the phytochemicals of the extract were analyzed using GC-MS. GC-MS peak analysis indicated that 20 compounds were present in methanolic extract of Milk thistle. Oleic acid was the most abundant compound in irrigation treatments of Field Capacity (F.C) (75.8%) and 40%F.C. (73.7%), while methyl linoleate (22.5%) was highest in 70%F.C. Except of oleic acid, which had the highest amount in F.C and 40%F.C, the other compounds had the highest amount in 70%F.C compared to the other two treatments. According to the results, mild stress increased most of the plantchr('39')s phytochemical compounds, possibly due to the osmotic regulation of the plant in dehydration. However, under extreme stress, these compounds were reduced, and these metabolites may have been used to provide energy for plant growth and survival. According to the results of this study, since the seeds of this plant have important phytochemical compounds such as fatty acids, phytosterols, methyl esters, flavonoids, etc. Therefore, the above compounds can be used in the food, pharmaceutical, health and other industries after extraction and purification.

Sheep tail fat is a suitable frying oil due to its good flavor and oxidation stability. This oil with its useful fatty acids can to play beneficial effect on consumer health. The refining processes of sheep tail oil, including its deodorization have high importance in the enhancement of the oil quality. Deodorization is a separation process in which a certain amount of the volatile compounds separator gas passes through the hot oil under vacuum condition and removes the volatile and odorous compounds from the oil. In this study, the ultrasound-assisted deodorization of sheep tail fat was carried out and the effects of temperature, time, and ultrasonic power on odor intensity during the deodorization process were investigated using the response surface methodology. The intensity of the odor was assessed by electronic nose and sensorial evaluation. Also, the fatty acid composition was compared before and after the deodorization process. The results of fatty acids profile showed that about 46.72% of sheep tail oil fatty acids were saturated fatty acids (palmitic, stearic, margaric, and myristic) and the rest (53.28%) was unsaturated fatty acids, which the majority of them was oleic acid (39.67%). According to the results of analysis of variance, the composition and kind of the fatty acids before and after the deodorization were close together and the amount of fatty acids changed slightly during the deodorization. Finally, the optimized conditions at the temperature of 162 °C, the time of 110 min and the ultrasonic power of 165 W were determined using electronic nose and sensory evaluation for ultrasound-assisted deodorization of sheep tail oil.

​  The aim of this study was to investigate the quantitative and qualitative changes of the canned Fesenjan fatty acid composition during the process and the shelf-life, as well as physicochemical properties of this canned food and the extracted oil during the cannery process and storage. Samples were tested after 23, 45, 68 days at 55 ° C which were equivalent to 6 months, 12 months and 18 months at 25 ° C (reference temperature), respectively. In order to study the effect of heat on canned Fesenjan, samples during the process were also studied.  After sterilization of canned Fesenjan, the amount of acidity, peroxide, moisture, and darkness grew and phenolic compounds and vitamin A decreased but no significant difference was found between the secondary products of lipid degradation and pH (p> 0.05). During the maintenance period, the initial products of lipid rancidity increased significantly and the phenolic compounds decreased. Other qualitative parameters of fat did not show any significant difference (p>0.05). The best sample in terms of organoleptic indexes was for the sample after 23 days of storage at 55 ° C (equivalent to 6 months of storage at 25 ° C).The results showed that the sterilization process increased the ratio of omega-6 to omega-3 which is not good for health.  According to the research, the best date for using canned Fesenjan, based on the parameters studied, was reported 6 months at ambient temperature, but preserving the canned Fesenjan for 18 months is also possible.

The aim of this study was to evaluate the effect of different storage conditions of olive (yellow variety) harvested from two different regions of the Ardabil province (Parsabad and Aslandouz) on the some physicochemical characteristics. Climatic conditions are reasons for different methods of storage in each area. For this purpose, harvested olives from two different regions were packed in polyethylene bags and stored at temperatures of 20°C, 5°Cand-18°Cfor 60 days, respectively and during this time, sampling was done at different times and the process of changes in the quality of oils (such as acidity, humidity, peroxide index and sum of saturated and unsaturated fatty acids) produce dfrom olives were investigated after 60 days. The results showed that the harvest region and differen tstorage condi tions of olive had a significant effect (P<0.05) on various properties. The results of mean comparison in different samples of olive oil showed that increasing of temperature and storage time were lead to increase of extracted oil content, acidity and pero xide value of olive oil, but the moisture content of olive oil was reduced. Also, Acidity of all samples was about 0.62% in terms of oleic acidin the first day of storage, so that the most of increase in the acidity of olives (up to 3.5% in terms of oleic acid) were belonged to olives stored at 20°C in the 40 thday of storage. Moreover, the results of the GC showed that the highest total unsaturated fatty acids (including palmitoleic, oleic, linoleic and linolenic acids) and the lowest total saturated fatty acids (including palmitic, stearic and arachidic acids) were 80.35% and 19.57% from Parsabad region olives (stored at-18°C), respectively. Inoverall, the treatment related to olive oil from Parsabad region (stored at-18°C), had lower moisture content, acidity and peroxide value than the other olives.

Chocolate is a mixture of roasted cocoa beens and very tiny particles of sugar with cocoa butter .Cocoa contains more than 400 compounds, including: fat, protein, starch, fiber, cafein, teobromin and phynil ethyl amine. Despite the existence of high level of anti-oxidants in chocolate composition, the associated product would be expected to have small amount of essential fatty acids (omega-3). Nowadays, in spite of receiving small essential fatty acids, anti-oxidants and fiber in daily diet, the requirements should be remedied by consumption of other foods containing some of needed compounds. There is a demand for consumption of food containing essential fatty acids, anti-oxidants and fiber in daily diet. Oilseeds are rich sources of essential fatty acids, fiber, antioxidants and lignans. Among oilseeds, flaxseed contains high level of α- linolenic acid – and it has other compounds such as tocopherols, fiber and lignans.
Flaxseed powder was used at the levels of 0% (control sample), 5%, 10%, 15% and 20% in the formulation of chocolate. The chocolate samples were kept at temperature of 18- 20 at relative humidity less than 50 percent. The qualitative properties of samples including water content, fat content, fiber, amount of essential fatty acids, acid index and peroxide value were determined. The samples kept for 3 month and the mentioned parameters determined every 15 days.
The results showed that adding flaxseed into chocolate decreased the saturated fatty acids content however the amount of essential fatty acids increased. Adding flaxseed into chocolate increased moisture content and the differences were significant. The maximum moisture content were seen in samples containing 20% flaxseed in the end of day 90 and the minimum content belonged to control sample in day one. The maximum fat content belonged to control treatment and the minimum belonged to sample containing 5% flaxseed powder. Also, acid index and peroxide values showed an increasing trend as flaxseed powder was increased. In addition, the maximum acid index (0.303 mgKOH/g) and peroxide index (1.875 meq/Kg) belonged to sample containing 20% flaxseed powder. The minimum acid index (0.18 mgKOH/g) and peroxide value (0.5 meq/Kg) observed in control treatments. Although the increasing in acid index and peroxide values were not significant, but they were in the standard ranges.
As a general result, it can be stated that by using flaxseed powder in the production of chocolate, a functional food with nutritional properties can be proposed for consumers.

Today, fish consumption, to provide nutrients and also maintain human health, is increasing worldwide. In this work, green back mullet fish was firstly divided into three groups: the first group was kept as raw sample and other two groups were cooked by two methods of frying and oven baking (with and without fennel extract) and then transferred to the freezer (-18C), stored for 5 months. In defined intervals, the samples were defrosted using oven and microwave methods. In different processing methods, physiochemical characteristics and fatty acids profile of treated and raw fish were analyzed. The results revealed that oven-baked sample had the lowest moisture (51.97%) and highest protein (39.69%) over cooking. The fried sample due to oil absorption during frying had the highest fat content (8.6%). The most amounts of fatty acids in green back mullet were related to myristic, oleic and myristoleic acids. The omega-6 to omega-3 ratio in the oven baking did not differ with raw sample while this ratio in fried samples due to frying oil absorption increased. The content of EPA and DHA was reduced from 7.9 and 3.6% to 2.4 and 1.3%, respectively. Between reheating methods, there was no significant difference in fatty acids profile. In samples treated with fennel extract, the least changes in content of polyunsaturated fatty acids were observed during 5-month storage.

Mallow (Malva neglecta) is grown in Middle East countries. In herbal medicines mallow is used as pain decreasing, importing injuries and removing gastrointestinal problems, respiratory system and so on. These specifications are dependent on structural components and plant mucilage respectively. In this study structural components and amount of leaves and stems mucilage was analyzed.In spring, leaves with stems were collected, dried and powdered. Quantity of protein, fat, ash, fatty acids and sterols were analyzed by AOAC and Iranian Standard methods. Mucilage of M.neglecta was extracted by deionized water in 90OC and extracted mucilage was dried in 50OC oven. Phenol-sulfuric acid method was used to determination of total carbohydrate. Leaves and petioles of M.neglecta are rich in protein and ash.40% of fatty acids is linolenic acid and more than 50% of total fatty acids are unsaturated fatty acids. Extracted mucilage was totally 12% in dry matter of plant. Total carbohydrate of M.neglecta mucilage was % 75.97±2.46 respectively. Having useful ingredients like zinc, copper, iron, protein, unsaturated fatty acid and high amount of mucilage demonstrates worth of M.neglectain food and medicines. Phenol sulfuric acid method was used in different temperatures from environment till boiling temperatures. Also using phenol-sulfuric acid method in boiling temperature was done before but in combination by autoclave instrument for getting total carbohydrates of M.neglecta mucilage is the first action.

Nowadays, trend of producing and consuming functional foods has increased dramatically due to the adverse consequences of dietary imbalances and impaired in human societies. Wheat germ is unique source of highly concentrated nutrients that makes it ideally functional additive for fortification of food products to improve human health and prevent or reduce the risk of disease. The aim of this study was to investigate effect of oven drying on physicochemical and nutritional properties of wheat germ. For this purpose, raw and processed (160 ̊C for 20 min) wheat germ were evaluated for their proximate composition, mineral profile, fatty acids profile, total phenols, flavonoids and antioxidant activity. Results indicated that the raw and roasted wheat germ contain protein (29.5, 30.58%), fat (9.03, 9.16%), fiber (7.21, 7.44%), unsaturated fatty acids consist of 15.86% oleic (15.86, 15.88%), linoleic (55.75, 56.13%), linolenic (8.13, 8.03%) and palmitic acid (20.26, 20.22%), respectively. Minerals analysis was demonstrated that raw and roasted germ had values of iron (166.82, 164.08 ppm), potassium (11083.33, 10750 ppm), calcium (2450, 2441.67 ppm), phosphorus (8316.67, 8333.33 ppm), magnesium (1977, 2011ppm) zinc (203, 204.5 ppm). Besides, it has been shown that during heat processing phenolic and flavonoid contents decreased while, antioxidant activity increased significantly. Based on the obtained results, it can be concluded that application of this nutritious by-product in food industry can be effective in increasing public health.

Silybum marianum (Family: Astraceae) is an annual or biennial plant, which it grows in the most regions of Iran. The extracts of the mature milk thistle seeds are used as medicinal compounds against liver diseases and liver cirrhosis and inhibitor of liver cancer. In this study, oil content,fatty acids profile and phytosterol compounds were determined in three ecotypes which are in north-west of Iran including Khoreslo, Moghan (in Ardabil) and Babakcastle (in East Azerbaijan). The extracted oil contents of the seeds were from 28% to 29.5%. linoleic acid (49-52%) was predominated followed by oleic acid (25-29%) and linolenic acid was in the lowest level in the all samples. Moreover, phytosterols such as β-Sitosterol, Stigmasterol, Campesterol, Cholesterol, Cleroesterol and ∆7- Sterol were determined in the all extracted oil samples by GC, which β-Sitosterol was the highest in comparison to the others in the all samples. Therefore, the highest content of β-Sitosterol (34.9% of total phytosterol) among the three different ecotypes was belonged to Khoreslo ecotype. In conclusion, using of milk thistle seed oil which has high nutritional value is beneficial in production of edible oil in the country.

In this project, 32 olive oil samples consisting of virgin and refined olive oils were prepared. Oil samples were collected from Iranian olive oil producer particularly northern parts of Iran; Gilan, Golestan, Zanjan, Qazvin, Kermanshah and Shiraz provinces. The analysis of fatty acids was done by GC apparatus. All the Iranian olive oil samples were according to the limitation of Codex, IOOC, EC regulations. Amount of oleic acid in Zanjan was higher than other cities but a amount of palmetic, linoleic, linolenic acid in Shiraz was higher than other cities. statistical analysis were shown a negative correlation between linoleic acid (C18:2) and Oleic acid (18:1) in (0/05) level.

In this research we scrutinize the temperature effect on ∆ECN42 and the olive oil produced in Shiraz during 1388 crop year in Iran. Samplings were divided into two groups of natural and refined olive oil. The analysis of fatty acids was done by GC apparatus and with uses this result theoretical ECN42 by software was analyzed. The essential ECN42 was analyzed by HPLC apparatus as well. Statistical analysis showed a positive relation between 2 parameters of ECN42 and linoleic acid (0.05). And statistical test of theoretical and essential ECN42 showed a significant relation in 0.01 levels.

Arshe is a kind of traditional dairy product which is produced by heating fresh sheep cheese and adding a little flour and turmeric. The purpose of this study was to introduce Arshe as a traditional cheese, understanding its chemical and sensory properties and evaluating of its acceptance level in the native region and outside of that region in comparison with industrial cheese. In this research, two samples of Arshe, one of them was produced by tribes of Sangesar (A) and another was produced by the distributive sections in this city (B) and one industrial cheese produced by ultrafilteration method was prepared and tested. The identification of fatty acids profile was carried out by gas chromatograph, conjugated bonds were measured by spectrophotometer and oxidative stability was evaluated by Rancimat device. Chemical parameters including moisture, fat, protein, salt, ash, pH, and acidity was also measured. Evaluation of organoleptic properties (flavor, aroma, texture, color, and general acceptance) was carried out by the hedonic five- pointed test. According to the conducted experiments, 4% moisture, 44% fat, 19% protein, 2/5% ash, 0. 11% salt، acidity based on lactic acid 0/25 % and PH= 6/2 were achieved. The results of fatty acid profile showed that fatty acids C 16:0 and C 18:1 were the higher acids in this type of cheese. Furthermore, the acceptance level of Arshe (A) in the native region of Sangsar and UF cheese outside of that region were higher.

The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.