جستجوی مقالات مرتبط با کلیدواژه "ترکیبات فنولیک" در نشریات گروه "صنایع غذایی"

Today, food is considered as a source of nutrition. Foods are known as health-giving substances for consumers due to their natural bioactive substances.  Phenolic compounds that are found in the peel of pomegranate fruit are among the bioactive compounds. These materials can be used by nanocarriers to enrich food.  The purpose of this study is to investigate the phenolic compounds present in five cultivar of Iranian pomegranate peels using the nano method and to further investigate the chemical properties of pomegranate peel extract, including antioxidant, extract extraction efficiency and phenolic properties. This investigation was done by standard curve of gallic acid according to folin-ciocalteu method. Also, the characteristics of the resulting encapsulation were investigated using particle size analysis and zeta potential. The purpose of their comparison is to achieve the highest efficiency among five pomegranate cultivars.  The results of the study showed that the peels of the collected pomegranates have significant differences (at the probability level of one percent p<0.05) in terms of physicochemical properties. Examining the results obtained from the physicochemical properties of pomegranate peel extract indicated that white peel pomegranate (Grech Shahwar) had the highest amount of phenolic compounds (78.00±6.72 mg equivalent to gallic acid per 100 grams). It also had the highest antioxidant property of 42%.  According to the results obtained from this research, it can be said that the capsules containing pomegranate peel extract (white skin type of Gherch Shahwar) have the best encapsulation efficiency (71%).  The use of nanocarriers containing this cultivar of pomegranate in food can have a significant effect on the preservation and stability of compounds sensitive to environmental changes.

In general, various physicochemical changes can occur in bread in post-baking conditions, known as staleness. Certain additives and improvers are seemingly practical for retarding the staleness of bread. Therefore, the present study investigates the effect of different concentrations (50% and 40%) of date pit microencapsulated with the fluidized-bed method and using maltodextrin, mangosteen gum, and MCT oil (Medium Chain Triglyceride) as coating materials added in the formulation of Baguette bread on staleness and organoleptic properties of the bread. According to the results, bread samples with 1% nanocapsules containing 40% concentration of date pit extract showed the highest moisture (38.41%), highest volume (284.21 cm3), minimum staleness in periods of 24, 48, and 72 h after baking, lowest changes in the temperature of bread center (20 to 132 ℃), and the most desirable organoleptic properties (α=1%). However, the highest phenolic content (231.12 mg GAE/μl) was measured in bread samples with 3% nanocapsules containing a 50% concentration of date pit extract (α=1%).

Introduction highly sensitive to fungal and biochemical changes such as respiration and enzymatic activity, as a result, it has a short shelf life: wheat is an important cereal crop used as staple food in many parts of the world and provides 20% of the energy and 78-93% of the protein in the human diet. Seed germination is a process which begins with activating proteinase due to uptake of water. Metabolic activity occurs during the germination process, leading to the hydrolysis of proteins and carbohydrates, and the synthesis of metabolites that have health-promoting properties for human. Sprouted wheat is a rich source of protein, dietary fiber, minerals, vitamins and phytosterols. Using chemical preservatives to extend the shelf life of food has a great health concern for many years. Therefore, developing safe methods to control perishability and maintain quality of perishable foods during storage is crucial. Chitosan is a linear polysaccharide composed of randomly distributed β-(1-4)-D-glucosamine and N-acetyl-D-glucosamine. Chitosan coating is beneficial to maintaining the storage quality and prolonging the shelf life of postharvest fruits and vegetables. Dracocephalum kotschyi is one of the medicinal herbs with special constituents including caryophyllene, limonene, α-pinene, geranial, and flavonoids. The essential oil of this plant has significant biological activities, including antiviral, antibacterial and anti-corruption. Considering the successful application of chitosan and essential oils in edible coating formulae and its proven antifungal properties due to its nano-particles prompted us to initiate this study aiming at assessing the efficiency of an edible coating for maintaining quality and increasing the shelf life of wheat sprout. Therefore, in the present study, nano-emulsion of Dracocephalum Kotschyi essential oil in chitosan was considered for coating sprouted wheat in order to delay its perishability.
 
Materials used in this study consisted of wheat (Pakanbazr Co.), chitosan (Shayan Chemical Co.) and Dracocephalum kotschyi were supplied from Isfahan's medicinal plants market. All chemicals were from Merck Co. In order to prepare wheat germ, wheat grains were immersed in water containing 0.07 % sodium hypochlorite for 10 min. Then, the disinfected samples were soaked in water at 25 °C for 12 h. After soaking, the samples were placed in a germination chamber at 30 °C and 98% relative humidity for 48 h. Quality properties of sprouted wheat such as moisture, ash, fat, protein, mineral, fiber and ascorbic acid concentration were measured. Sprouted wheat was coated by immersion in nano-emulsion and then was packed at modified atmosphere (30% oxygen, 70% nitrogen), for 12 days at 4° C. The pH, weight loss, total phenol content, antioxidant activity and hardness of the samples were determined. Optimal and control samples were examined in terms of qualitative characteristics such as pH, weight loss, total phenol content, antioxidant activity and hardness during 0, 4, 8, 12, 16 and 20 days after production. In the present study, effects of independent variables such as essential oil concentration (A), chitosan concentration (B) and immersion time (C) on total phenolic content, antioxidant activity, ascorbic acid content, and hardness were investigated by Response Surface Method in the form of a central composite design with 6 central point (α=1.5). Comparison of the optimal and control samples was done in a completely randomized design using SAS ver: 9.1 software.
 
An increase in chitosan and immersion time resulted in better preservation of total phenolic. The interaction effect of essential oil concentration and immersion time also resulted in better retention of total phenolic compounds. An increase in essential oil and chitosan concentration up to intermediate level increased the antioxidant activity. Chitosan and Dracocephalum Kotschyi essential oil play a  key role in maintaining the total phenolic content and antioxidant capacity of sprouted wheat by reducing gas exchange, respiration rate and the activity of polyphenol oxidase and peroxidase enzymes. Interaction effects of variables up to intermediate level resulted in higher level of preservation of ascorbic acid. The interaction effect of essential oil and chitosan at high levels led to better preserved of hardness. Coating treatment contains 25% chitosan with 84.18 ppm Dracocephalum Kotschyi essential oil and 25s immersion time can be introduced as a safe and effective method to maintain the quality characteristics and increase wheat sprout shelf life. Coating of wheat sprout reduced the changes in pH, weight loss, total phenol content, ascorbic acid, antioxidant activity and hardness in coated samples during storage compared to the control sample. Furthermore, sensory properties did not change significantly after storage time. The results revealed that the use of chitosan- Dracocephalum Kotschyi oil coating delay bacterial and fungal decay and improved the quality characteristics and shelf life of sprouted wheat during storage. The results of this study indicated the positive effect of chitosan-Dracocephalum Kotschyi oil nano-emulsion coating on preserving the quality of sprouted wheat

Excessive oxidative stress can cause multiple chronic diseases such as diabetes, cardiovascular disease, and cancer and aging-related diseases (Kawabata et al 2015). Phytochemicals reduce cardiovascular disease by decreasing the oxidation of LDL, the absorption and synthesis of cholesterol, blood pressure and increasing the blood clotting time. Also, the potential chemical prevention property of these compounds against cancer is caused by their ability to moderate the epigenetic changes of cancer cells (Mahan et al. 2012). Polyphenols have antioxidant activity, plant polyphenols have different functions and can act as a reducing agent, Phenolic acids and their derivatives form a large group of polyphenols that play an important role in the structure of plants, including the cell wall. (Keshavarz et al 2010). The phenolic acids can be classified as either free or bonded phenolic acids (Renger and Steinhart 2000). Free phenolic compounds in the gastrointestinal system can act against the incidence of colon cancer and other chronic diseases, free phenolic acids can be extracted with solvents such as water, methanol, ethanol and acetone. (Min et al 2012). Bonded phenolic acids are compounds that are insoluble, and are bonded to structural components of cellular wall such as cellulose, hemicellulose (for example arabinoxylans), lignin, pectin and structural proteins (Acosta et al 2014). They cannot be extracted by common techniques which lead to less prediction of total phenolic content from the real extent (Ti and al 2014). Hyssop, scientifically known as Hyssopus officinalis, that belongs to the Lamiaceae family (Ghasemi et al 1392). This plant is used as a flavoring and improving organoleptic properties in the food industry and has aromatic compounds that is used in soaps, cosmetics and perfumes. This plant is rich in volatile oils, flavonoids, tannins, marrubiin. This plant has antimicrobial, laxative and antispasmodic properties and has strong antiviral activity against HIV. It is antibacterial, antifungal and has antioxidant properties. Thus, the study aimed at the separation of the free and bonded phenolic factions and the determination of the phenolic content and antioxidant activity of hyssop plant leaf (Hyssopus officinalis) which partly contributes to the better prediction of the phenolic content and antioxidant activity.

Extraction of the hyssop plant leaf was carried out by using ultrasound probe under 10 and 20 minutes and the intensity of 60 - 100 W and the use of ethanol: water with ratios (80:20) and (50:50) and separating free phenolic fractions from the extractions using methanol and ultrasound for one hour (adjust the pH in the range of 4.5-5.5 by using 6M HCl), Then centrifuged at 4321 g, for 25 min, the supernatant is free phenolic. And then separating the bonded phenolic factions from residues resulting from the extraction of free phenolic by using caustic soda and ultrasound for two hours (adjust the pH in the range of 4.5-5.5 by using 6M HCl) and then centrifuged at 4321 g for 25 min, the supernatant was used as bonded phenolic extract (Kotásková et al 2016). The antioxidant activity was measured by free radical inhibition tests (DPPH) and the evaluation of colorlessness of beta carotene - linoleic acid, and oxidative stability test (OSI).

The results of this study show that hyssop leaf extract which was extracted by ultrasound probe method contains significant amounts of phenolic and flavonoid compounds and there is a direct relationship between these compounds. Therefore, it can be concluded that hyssop leaf extract has antioxidant activity, and the highest amount of phenolic and flavonoid compounds of the extract, free and bonded phenolic compounds are (20-100-80) respectively. According to the determination of antioxidant activity by DPPH test, the maximum inhibition percentage for the obtained extract from treatment is (20-100-80) and the maximum inhibition amount for free and bonded phenols of the treatment is (20-60-80) and the least IC50 of the obtained extract from the treatment is (20-60-80); and is (20-100-80) for free and bonded phenols and the best treatment of free and bonded fractions was shown by the treatment (20-100-80) in the beta - carotene and OSI tests. Thus, there is a direct relationship between phenolic content, free and bonded phenols in beta - carotene and OSI tests. In DPPH radical inhibition, there was no correlation between phenolic content and antioxidant activity, which could be related to other factors (synergistic or antagonistic effect between active compounds, number and location of hydroxyl groups, presence of impurity in the extract, extraction method, etc.). The results also showed that free phenolic fractions had higher phenolic content and better antioxidant activity than bonded phenols. Free and bonded phenols have benefits for health. The released phenolic compounds in food matrix are used as food preservative. In order to use bonded phenolic compounds in food, pharmaceutical and cosmetic industry, some methods should be designed to release and extract them from the field crops and obtained sediments from extraction, which includes a large part of bonded phenols. Also, separation of free phenols can produce bioactive compounds with high antioxidant properties and can be used more efficiently in food and pharmaceutical industry.

Generally, the ratio of solvents, ultrasound intensity and extraction time affect the antioxidant power of hyssop extract. These points indicate the efficiency of ultrasound for recovery of phenolic compounds is mainly due to the cavitation phenomenon. This is due to the emission of ultrasonic waves through a liquid medium which damage the plant wall and improve the solvent penetration and subsequently release the phenolic compounds. In addition, organic solvents are replaced with those which have no toxic effects and consume less energy during the process compared to conventional methods. It also reduces the process time and temperature, which leads it to be useful for extraction of heat - sensitive compounds, such as phenolic compounds. All of these characteristics indicate that ultrasound can be used as a new and alternative process for the use of agricultural and industrial remains and efficient extraction of the phenolic compounds; and it leads to the production of products with high value which have a lot of profit in the industry and finally, it pollutes the environment less than conventional methods.

In modern life, access to fresh vegetables is limited and proper processing and storage techniques for vegetables are essential. Cabbage quality decreased over time, especially after 2-month storage. The bleaching and freezing can affect it. It is important for the industry to know how to treated cabbage after harvest till supermarket to decrease after harvest damage. The results of this research showed that vitamin C, phenolic compound and antioxidant decreased with storage. Vitamin C is decreased more than other characteristics of cabbage after storage almost 90%. Blanching methods affect the nutrient content of cabbage and Both freezing and storage times decreased cabbage texture (Turkmen et al. 2004). Therefore, in this study, a factorial experiment based on RCBD was designed with 3 replicates to investigate the effect of blanching and freezing method over time on frozen cabbage. by measuring the amount of vitamin C, phenolic compounds, antioxidant activity and elements, the effects of blanching (boiled water and steam) and freezing of two methods domestic (-18 °C) and semi-industrial (40° C) on the nutritional value of celery (Appium graviolens var. Dulce) was evaluated. The results showed that in general, after six months, the antioxidant activity,
vitamin C and phenolic compounds decreased and blanching with boiling water significantly reduced the amount of vitamin C and antioxidant capacity compared to blanching with steam treatment in celery. Over first two months, the reduction in phenolic compounds and antioxidant capacity was more than that of four and six months, but declined over time as the process slowed down. As time progressed, all elements reduced in celery. Vitamin C, has many biological activities in the human body. More than 85% of vitamin C in human diets is supplied by fruits and vegetables (Sahlin et al. 2004). The content of vitamin C among Brassica vegetables varies significantly between and within their subspecies. Generally, among Brassica vegetables, white cabbage is the poorest source of vitamin C (Saari et al. 1995). However, it is a very popular species of Brassica vegetables in Iran. According to our results, freezing of cabbage more than 2 months decreased vitamin C drastically. Loss of vitamin C after 7 and 14 days’ storage at 20 °C decreased to 44% and to 28% in broccoli However, when broccoli was stored at 4 °C, and did not decrease after 7 days and 20% loss after 21 days. Vitamin C content in broccoli reduced by 26% after 3 days of storage at room temperature, by reducing of the storage temperature to 5 °C resulted in an increase (25%) of vitamin C content in broccoli (Lisiewska and Kmiecik 1996). Before vegetables freezing, they washed and blanched to inactivate enzyme systems, especially oxidative enzymes (e.g. polyphenoloxidase, ascorbic oxidase, peroxidase) (Perry and Klein 1982). The effect of blanching in the retention time of vitamin C in different Brassica was investigated, although it depends on temperature and time of blanching method. Vitamin C after blanching was 84% for cauliflower, 70% of cabbage, loss of vitamin C was 28–32% in cauliflower, 41–42% in broccoli, 34% in broccoli (Leja et al. 2001). There was different report was shown that freezing decreased vitamin C in different Brassica differently. After blanching and freezing, about 30% in broccoli. The freezing did not change vitamin C in broccoli and
cauliflower during a 12-month storage and decreased by 3–18% for broccoli and 6–13% for cauliflower and 30%for cabbage (Saari et al. 1995; Leja et al. 2001). there are some reports was shown that Phenolic compounds in broccoli, which are stored 7 days at 1 °C, showed more decreased than ascorbic acid. Storage time effect on Phenolic compounds in different Brassica (Lisiewska and Kmiecik 1996). Phenolic compounds in broccoli, which are stored 7 days decreased 2–3 times (Papetti et al. 2002) On the contrary, total polyphenols did not significantly change in broccoli during 7 days’ storage (Leja et al. 2001; Lisiewska and Kmiecik 1996). Generally, among the qualitative characteristics of celery, reduction of vitamin C more than other traits was affected by different treatments. the type of freezing did not have a significant effect, but storage time was significant so that the values were reduced more rapidly in the first two months of storage.

The aim of this study was to investigate the effect of germination on nutritional and functional properties of different Iranian brown rice cultivars. In this regard٫ three modified cultivars (Fajr٫ Shirudi٫ Neda) and one local cultivar (Tarom) was selected and after 24h soaking, germinated for 24h. The cultivars analyzed for their γ-Amino butyric acid (GABA) ٫ free and bound phenolics and their related DPPH radical scavenging activities. According to the obtained results, germination process caused significant increase of GABA (p<0. 05) (except local cultivar Tarom). Free phenolic compounds decreased significantly as affected by germination. This reduction was also abserved for bound phenolics in germinated Neda and Fajr cultivars but Shirudi showed significant increasing of these compounds after germination. Investigating the effect of germination on antioxidant capacity of cultivars revealed the significant decrease of free phenolics antioxidant activity but didn't affect bound phenolics related antioxidant capacity (except Neda cultivar). According to the obtained results٫ each of the studied cultivars due to itsspecific characteristic can be used for fortification and production of functional foods.

Honey is a sweet and natural food that is produced by honeybees using flower nectars. Many studies have reported the powerful Antioxidant properties of honey. Therefore, it is essential to identify the constitutive ingredients and characteristics of various honeys. This report investigated some selected components, physicochemical properties of eight types of honeys according to the plant species’nectars fed by honeybees (i.e. fennel, eucalyptus, ziziphus, garden thyme, dill, alfalfa, coriander and gossypium) from different regions of Iran. The moisture, acidity, pH, colorimetric and viscosity indices of honeys were analyzed. The total phenolic content and anti-oxidant activity were analyzed by Folin–Ciocalteu and DPPH methods, respectively. The analysis revealed that the eucalyptus honey had the lowest humidity and highest viscosity index among all samples, consequently, had the highest shelf life. The ziziphus and alfalfa honeys showed the highest (85/95) and lowest (48/71) anti-oxidant activities, respectively. The dill honey had the highest phenolic content, and alfalfa honey had the lowest phenolic content. The colorimetric index showed that the dill honey was the darker and Gossypium madethe lighter honey. The high correlation coefficient between the phenolic content and antioxidant activity suggested that they could be the main effector molecules for anti-oxidative effects of the honey. There was a correlation between the honey’ color and its antioxidative effect that might be used as a visual guide for none-professional consumers who seek for honeys with higher anti-oxidative power.

Fermented layered doughs are made in a method in which fat is scattered between dough layers in process of rolling and laminating giving the final product with a flak texture, the use of natural antioxidants including herbal extracts have been widely used to prevent fats and oils oxidation in food products. Rosemary and thyme are two valuable medicinal plants that are widely used in traditional medicine. In this study, the chemical components of rosemary and thyme extracts were determined by HPLC and different volumes of the extract (0.1, 0.15, 0.2 %) in combination, was added to the croissant dough formulation and characteristics of the final product was examined. 11 phenolic compounds in thyme and rosemary extracts was identify that Carnosol (0.307%) and gallic acid (6.7%) had the highest amount in extracts of rosemary and thyme. The results of the rheological tests showed that the highest dough development time, Dough stability time, farinograph quality, and the lowest degree of dough loosening, belonged to sample A4-(croissant +0.15% rosemary extract and 0.10 % thyme extract) and A6 (croissant +0.15% rosemary extract and 0.20 % thyme extract), respectively. samples A4 and A6 had highest maximum resistance to extension (P≤0/05) on all days of the highest oxidative stability of the A4 and A6 samples, respectively.The staling of croissant showed that in first and seventh days of test, force required to compress samples A6 and A4 were significantly lower than other samples (p≤0/05). the highest sensory scores in factors of color, taste, smell and texture of the samples A4 and A6 and treatment A4 can be introduced as a better treatment.

The results have shown that storage of olives at temperatures of 5-6°C for two months keep olives properly. Storage of olive in this temperature conditions decrease resistance to oxidation and fruit hardness and increase acidity, carbonyl compounds, bitter and hot taste in oil. The aim of this study was to evaluate the effect of different storage conditions of olive (yellow variety) harvested from different regions of the Ardabil province (Parsabad and Aslandouz) on the changes of phenolic compounds content, thiobarbituric acid index, fatty acids profile and color of olive oil in the different conditions of olive storage.
In this study, olives were packed in polyethylene bags and stored at temperatures of 20°C, 5°C and -18°C for 60 days. Then, olive oil was extracted with cold method during the storage time and finally olive oil was evaluated in terms of various properties by standard methods. Phenolic compounds and thiobarbituric acid index were detected by spectrophotometer and fatty acids profile and oil color were determined by gas chromatography and digital photography Hunter lab simulator, respectively. This study statistically was carried in factorial design with 6 treatments of olives harvested from two different regions and also comparison of means was performed by Duncan's test at different times.
The results showed that the harvest region and different storage conditions of olive had a significant effect (P In general, the olives related to Parsabad region which were stored at temperature -18°C, had lower oil content, thiobarbituric acid index and L and a indexes of olive oil and had higher phenolic compounds and b index than the other olives (P

In this laboratory study, the optimization process of ultrasound-assisted extraction (UAE) of phenolic compounds of Ziziphora clinopodioides was done using response surface methodology (RSM). For the determination of total phenolic compounds and antioxidant activity of the extracts, Folin test and DPPH assay were used, respectively. A central composite design for optimization of process parameters with three independent variables included time (2, 6.5, 13.5, 20 and 25 min), the solvent concentrations (0, 20, 50, 80 and 100% of water in ethanol) and the ratio of solvent to solids (10, 14, 20, 26 and 30 solvents on the dry matter), which includes 18 test at five levels with four replicates at the central point was done. Correlation coefficients (R2) of the models for total phenolics and antioxidant activity were 0.98 and 0.93, respectively. The results of the optimization for the extraction of phenolic compounds showed that the extraction in terms of time 18.29 min, the solvent concentration of 22.15% and the ratio of solvent to solids 25.95 were the highest amount of phenolic compounds about 7.81 mg of gallic acid equivalents per gram of dry matter. Optimal conditions in terms of antioxidant activity were the ratio of solvent to solids 14.77, time 6.66 min, solvent concentration 23.37%, respectively, under these conditions, the amount of the antioxidant activity of 14.25% per gram of dry matter was obtained.

Mung bean (vigna radiata) is an annual crop belonging to Fabaceae family. Germination process is a conventional and inexpensive way to improve nutritional value of legumes. Mung bean sprout is one of the popular products. It is rich in protein (20-33%) and is excellent sources of essential fatty acids, tocopherols, esterols, sugars and organic acids. In this study, the change of chemical composition, antioxidant activity, total phenolic compounds, minerals, ascorbic acid and organic acids content were determined in raw, soaked and germinated mung bean. Also, the profile of fatty acids was recognized. The results showed an increase in moisture, protein and ash and a reduction in fat and carbohydrate due to the energy consumption during 4-day germination, significantly. Total phenolic content and antioxidant activity indicated 2.5 and 1.5 fold increase in mung bean sprout compared to raw seed. Ascorbic acid content varied from 8.9% to 19.6% and organic acids increased significantly during germination process. Analysis of fatty acids composition showed that mung bean sprout contained 17% and 36% linolenic and linoleic acids, respectively and so, this product can be introduced as an excellent source of omega-3. The results of this work revealed the high nutritional value and consumption importance of mung bean sprouts.

Verjuice is a popular fruit juice mainly consumed as salad dressing. However, there is very little information regarding its characteristics. The objective of the present study was to determine verjuice and its concentrate physicochemical properties during storage at 4 °C. Firstly, verjuice characteristics such as pH, acidity, specific weight, density, total soluble solids, total solid, reducing sugar content, ash, rare minerals, vitamin C, phenolic content and antioxidant activity were evaluated. In the next phase variation of acidity, pH, total solid and colour parameter (L, a, b) and total phenolic content of pasteurized concentrate verjuice during 6 months storage at 4 °C were assessed. Findings revealed that not only verjuice has a high acidity value but also it is a good source of bioactives such as vitamin C, antioxidant and phenolics components. Storing the concentrate at 4 °C resulted in reduced acidity, phenolic content, parameter L and b but increased value of parameter a, and total solid.

Yoghurt is a fermented dairy product that is widely concerned all around the world. Over the past few years the use of probiotic bacteria¡ a product called probiotic yoghurt was produced that is known as a healthy and functional food. In this survey¡ in order to rise the variety of yoghurt formulations¡ barberry extract with 4% and 5%( w/w) were substituted to the formulation to prepare set and stirred flavored yoghurt. The sensory¡ color¡ antioxidant activity¡ anthocyanin and total phenolic contents characteristics of flavored probiotic yoghurt were evaluated in 21days. .The result showed that stirred yoghurt containing 5% extract of barberry had the highest score of samples obtained by assessment of sensory tests in comparison with others. Moreover barberry extract was caused that the enormous amounts of anthocyanin and phenolic compounds of flavored yogurt samples are more higher than simple yoghurt during storage period. Despite the highest antioxidant activity was achieved for set and stirred yoghurt containing 4% and 4% of extract in zero day of storage and the widest total phenolic content was observed for set and stirred yoghurt containing 5% and 5% of extract on seventh day. furthermore reduction of anthocyanin compounds were considerable with increasing in during storage time . Whilst the highest anthocyanin compounds was related to stirred yoghurt containing 5% of barberry extract in zero day of storage.

Virgin olive oil due to having unsaturated fatty acids is exposed to various types of corruptions such as enzymatic reactions and lipid oxidation. One way to prevent oxidation of oils and fats is addition of antioxidants. Rosemary due to phenolic compounds and other antioxidant compounds have antioxidant as well. In this study, the extraction phenolic compounds of rosemary leaves in virgin olive oil with was performed using by ultrasonic technique. In this method, rosemary leaves with three levels (5, 7 and 10%) and three ultrasonic times (10, 15 and 20 minutes) were added to the olive oil. Phenolic compounds present in the extracts, was measured. The results showed that in the ultrasonic method the sample of virgin olive oil with 10% rosemary and 10 minute extraction time has the highest total polyphenols (457.59 ppm). In this case study the effect of this extract in retarding oxidation of virgin olive oil during the 4-month by determining the peroxide value, thiobarbituric acid, oxidative stability, at the end of each month were reviewed. After four months keeping, the ultrasonic's peroxide number, the thiobarbituric acid (20.75meq O2/kg oil, 1.32 molonaldehyde/kg oil, respectively) significantly decreased. The results of antioxidant activity of the extracts using rancimat method showed that during the period of induction at 110 °C in the ultrasonic's sample (29.10 hours) with respect to control's sample (6.28 hours) are increased. The acidity value of the ultrasonic's sample (2.05 FFA %) and thermal's sample (1.84 FFA %) are less than the control's (3.18 FFA %). Measurement results showed that the amount of chlorophyll pigments within ultrasonic's sample (1.4mg/kg) had the highest value and with respect to control's sample (0.63mg/kg) had high value. Also in the sensory evaluation, the ultrasonic's sample has top rated in terms of taste, odor, bitter and won general acceptance. Therefore, the phenolic compounds in the olive oil containing rosemary and extracted by ultrasonic method, be able to retard the oxidation process well. Thus, rosemary can be recommended as a source of natural antioxidants for increase virgin olive oil oxidative stability.

Recently there has been a tendency towards natural antioxidants due to the undesirable effects of synthetic antioxidants. In the present study Ultrasonic and Thermal methods were used to extract the components of Red Pepper (Capsicum annuum). In the first section of the research, in order to evaluate the treatment with the highest percentage extraction of phenolic compounds in Ultrasonic method, two factors, time (10, 15 and 20 minutes) and a pepper to oil ratio (5, 7 and 10%) were used. In the Thermal Extraction Method, pepper to oil ratio (5, 7 and 10%) was assessed with constant time factor (60 minutes in 80 ºC). Amount of phenolic components were measured by Folin–Ciocalteu method. Phenolic components of ultrasonic and thermal sample were determined 314.61 and 272.55 respectively. Retarding effect of treatments on the oxidation of virgin olive oils were studied through measuring of acidity index, Thiobarbituric acid number and evaluating thermal stability (Rancimat) and polyphenol content by keeping them in ambient temperature for four months. After four months, both the Ultrasonic sample and Thermal sample showed less peroxide (23 and 20/33 meq O2/kg oil respectively) compared to the control sample (35 meq O2/kg oil). Thiobarbituric acid, that indicate secondary oxidation products, showed a decrease in Ultrasonic and Thermal samples (0/28 and 0/20 respectively) compared to the control sample (0/33) at the end of period. The result from assessing the antioxidant activity of extracts by Rancimat method showed that the length of induction period in Ultrasonic and thermal samples (12/48 and 13/26 respectively) were increased compared to the control sample at 110 ºC. At the end of the four months, It was proved that Phenolic components of pepper in virgin olive oil has an antioxidant effect, and Ultrasonic treatment of red pepper extract compared to thermal treatment, has more antioxidant effect.

Honey is a natural sweet substance produced by honeybees from the nectar of plants (nectar honey), secretion of living parts of plants or secretion of plant-sucking insects (honeydew honey). The aim of this study was determination of composition and evaluation of physicochemical properties of 10 honey samples (Coriander, Dill, Ziziphus, Thyme, Parsley, Qnqal, Astragal, Alfalfa, Tamarisk and Orange blossom honeys) collected from different regions of Iran especially Isfahan. Therefore physiochemical tests such as moisture content, total soluble solids, acidity, specific gravity, viscosity and total sugars on honey samples was done. Also the total amount of phenolic compounds using Folin-Ciocalteu reagent and antioxidant activity by DPPH method was evaluated. According to the obtained results, it can be concluded that Dill honey is the most viscous honey because of the lowest moisture content among honey samples. Thus, it has the longer shelf life compared to other samples during the storage. Ziziphus honey had the highest phenolic compounds and antioxidant activity while Orange blossom honey had the lowest phenolic compounds and Astragal honey possessed the lowest antioxidant activity. Thus it can be said that Ziziphus honey had the highest nutritional value among 10 samples of honey. High correlation coefficients between phenolic compounds and antioxidant activity indicated that these compounds are main responsible for the antioxidant properties of honey.

At present study, response surface methodology was used to determine the optimum processing conditions to acheive maximum of extraction yield, phenolic compounds and antioxidant activity during Ultrasound-assisted extraction of licorice root. Temperature (20-50 ºC), processing time (30-90 min) and ultrasound frequency (35 and 130 KHz) were the factors investigated with respect to phenolic compound, extraction yield and antioxidant activity. Experiments were designed according to Central Composite Rotatable Design with these three factors each at three different levels, including central and axial points. With respect to the dependent variables linear effects of all of the three independent variables on phenolic compound, extraction yield and antioxidant activity were found to be significant. The optimal condition in ultrasonic assisted extraction method was the extraction temperature of 50 oC, extraction time of 68 min and frequency of 113Hz. Under these conditions, the extraction yield of licorice root and total phenolic compounds were 40.0719 mg/g and 14.265%, respectively. Also, in this study results were compared with those obtained by soxhlet extraction.

Recently, the antioxidant activity of plant compounds known great deal of attention to add to the food system. Soy drinks mixed with fruit juice is a new product of the soy products that In addition to the body's protein needs is containing antioxidant compounds such as phenolic compounds, anthocyanins and vitamin C. The purpose of this research study the antioxidant properties, Phenolic and flavonoid compounds of soymilk mixed with sour cherry and barberries juice. In this study, antioxidant activity of the combination in different concentrations using two methods including radical 2, 2 -Diphenyl-2-picryl-hydrazyl (DPPH) and ferric reducing in two antioxidant BHT and ascorbic acid were compared. compounds Phenolic the method Folin-Ciocalteau and pH differential method were to estimate the amounts of phenolic compounds and antioxidant and anthocyanin. also the amount of vitamin c was estimated by set HPLC Data analysis using statistical software SAS 9.1 and draw graphs using EXCEL software was also completely randomized design was used Results indicate that increasing the percentage of juice (cherry - Barberry) the formulation of soy milk increases antioxidant activity.Treated as 80 percent juice compared to other treatments with a lower percentage of fruit juice has the highest antioxidant activity levels (the first method 50SC= 752/67, and the second method in 2200 was reported micrograms mL) and the amount of phenolic compounds (15 / 12 mg equivalent of gallic acid in gram sample of dried) compounds flavonoid (13 / 6 mg of quercetin per gram sample of dried) content anthocyanin 85/75 (mg 100 ml) and the amount of vitamin C 4 / 192 (mg 100 ml) were reported. The analysis of correlation shows that a significant positive correlation be between anthocyanin and vitamin C content Phenolic with inhibitory ability of DPPH radical reclamation of iron produced.