The aim of this study was to evaluate antimicrobial effect of Butylated Hydroxy Anisole alone and in combination with EDTA against S. typhimurium and L. monocytogenes in culture media and Iranian White Cheese. At the first phase، Minimum Inhibitory Concentrations (MIC) of Butylated Hydroxy Anisole and EDTA against bacteria were measured. The samples of cheese made from pasteurized milk where infected experimentally with S. typhimurium and L. monocytogenes. They were divided as a control and other samples that have values of 2500، 5000 and 10000 μg/ml of BHA، and combination of 2500، 5000 and 10000 μg/ml of BHA and EDTA. In the next phase of study، bacteria were counted at different days. The results obtained from this study showed that using combination of BHA and EDTA can properly reduce number of S. typhimurium and L. monocytogenes in culture media and Iranian white cheese. This study demonstrated that BHA can be used for increase shelf life of Iranian white cheese

The aim of this study was to compare the antioxidant activities of ascorbic acid and butylated hydroxyanisole on biochemical deterioration and tasting indexes of painted sweetlips, Diagramma pictum, fillet under frozen condition (-18 C) for a period of 4 months. The fish fillet was treated with 1.5 % ascorbic acid, 1.5% butylated hydroxyanisole and a combined treatment with their 0.5% concentrations. The fat deterioration indices including peroxide value, free fatty acids, thiobarbituric acid, volatile nitrogenous bases, and by the intuitive evaluation were monthly measured after freezing. The results indicated that the peroxide value in the treatment of 1.5% butylated hydroxyanisole and 1.5 % ascorbic acid were higher than that in the combined treatment. However, peroxide value in all treatments didn’t cross the limited level of 10 meq O2 kg-1. Minimum average of thiobarbituric acid index was found in the combined treatment (0.593 mg MDA kg-1) indicating the effectiveness of this treatment in controlling the deterioration index (p<0.05). Fatty acids index in 1.5% ascorbic acid treatment was significantly higher than other treatments (p<0.05). At the end of the experimental period, the combined treatment limited the amount of volatile nitrogenous bases to the lowest level compared with the other treatments (p<0.05). The maximum amount of volatile nitrogenous bases was recorded in 1.5% butylated hydroxyanisole treatment. However, the volatile nitrogenous bases in all treatments did not cross the limited value of 30-35 mg 100 g-1. Findings of the present study indicated that the combined treatment had more ability to inhibit the deterioration indexes of fat compared with the other treatments. In case of intuitive evaluation, the combined treatment (0.5% ascorbic acid +0.5% butylated hydroxyanisole) had the best results with significant differences in three factors of taste, tissue and color compared to the other treatments (p<0.05).

Microencapsulation is represented as a technology of packaging solids, liquids, or gaseous materials in miniature sealed capsules that can release their contents at controlled speeds under specific conditions. The packaged materials can be pure materials or a mix, which are also called coated material, core material, actives, internal phase (Fang & Bhandari, 2010). Selenium is a micronutrient essential element for human health, which is toxic in high concentrations. Selenium is a component of selenoproteins that plays an enzymatic and structural roles in human biochemistry. Selenium is known as an antioxidant and catalyzer for active thyroid hormone production. The aim of this study was to optimize the microencapsulation of sodium selenite (100-900 mg per 20 mL final spray solution) using a combination of Arabic gum (25-29% per 20 mL final spray solution) and Persian gum (1-5% per 20 mL final spray solution) as capsule wall applying modified solvent evaporation method to produce microcapsules with the highest encapsulation efficiency (EE) and the smallest possible particle size using the response surface method (RSM) with central composite design (α = 2 with 6 central points and 2 repetition in axial and factorial points).

In this research, production of encapsulated sodium selenite at different concentration (100, 300, 500, 700 and 900 mg/20 cc) with Arabic gum (25%, 26%, 27%, 28% and 29%) and  Analogous Farsi gum (5%, 4%, 3%, 2% and 1%) as wall materials by solvent evaporation method was studied. The optimization of microcapsules based on the highest encapsulation efficiency and smallest microcapsules size was studied using RSM. Based on the mentioned parameters, 2 optimum conditions were chosen. The first one was a condition where the samples produced with 135 mg sodium selenite in 20 ml sprayed solution, 27% and 3% Arabic and Farsi gum, respectively. In this condition the encapsulation efficiency was 79.63% whereas the microcapsules size was 49.98 µm.  The second condition was followed by producing samples with 109 mg sodium selenite in 20 ml sprayed solution, 28% and 2% Arabic and Farsi gum with result of 95.10% encapsulation efficiency and the size of 46.71 µm. Finally 390 ppm capsules of the first condition and 480 ppm capsules of second condition (equal to 8.6 ppm sodium selenite salt), synthesized BHA (200 ppm) and sodium selenite salt (8.6 ppm) were added to a free anti-oxidant soybean oil and were kept at 55°C at 0, 23 and 46 days which was equal with 20°C at 0, 180 and 360 days. In this condition, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value and anti-oxidant activity of free anti-oxidant soybean oil were evaluated using SPSS software.

The results achieved by RSM showed that sodium selenite concentration had reverse relation on encapsulation efficiency whereas there was direct relation with Arabic and Farsi gum concentration. Also the size of microcapsules with had direct relation on sodium selenite concentration whereas Arabic and Farsi gum concentration had reverse relation. The result of SPSS analyses showed that with presence of the encapsulated sodium selenite anti-oxidant and synthesized BHA anti-oxidant in soybean oil, peroxide value, acidity, Thiobarbituric acid, Anisidine value, Totox value decreased whereas anti-oxidant activity of soybean oil increased. Based on anti-oxidant characteristics in soybean oil, recommended treatments in this research are: condition 2 ˃ condition 1 ≥ BHA ˃ sodium selenite salt ˃ control sample without anti-oxidant. The results of this study recommend the incorporation of encapsulated sodium selenite (condition 1 and 2) for increasing the shelf life of soybean oil as an alternative to synthesized BHA.

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

Adding antioxidants to food items is one of the most effective methods for reducing lipid oxidation and consequently prevention of the nutritional value of aquatics. The aim of this study is to compare the performance of vitamin C and Butyl Hydroxyl Anisole antioxidant in control of degradation indices on (Diagramma Pictum ) fish fillet from Heamulidae Family in freezing conditions (-18ċ) for 4 months.Fish fillet was soaked in 5 concentrations of both antioxidants (1%, 1.5%, a combination of 0.5% of both) and kept for 4 months in -18ċ. Comparison of the performance of different treatments and their inhibitory effects on degradation indices (P.V, FFA, TBA, TVB-N and pH) were made under freezing condition for 4 months. The results showed that during maintenance period, in all treatments, the peroxide amount did not exceeded the permitted amount (10-20 meqo2/kg), mixed treatment with 2.78 (meqo2/kg) showed the best performance on control of peroxide index at the end of period. Maximum Thiobarbituric rate obtained at the end of period was recorded as 3.11 (mgMD/kg), in Butyl Hydroxyl Anisole 1%, was recorded. The results showed that the treatments containing vitamin C were more successful in control of lipids hydrolysis and the least FFA with 1. 84 (mg/kg) was related to vitamin C 1. % treatment. Vitamin C antioxidant use, has positive inhibitory effects on controlling spoilage and preserving the quality of the aquatic products. The amount of TVN in mixed treatment, 15.88 (mg/100gr) at the end of period showed the synergic effect of both antioxidants in control of this factor. Comparison of treatment performance in control of each index during storage period showed, Vitamin C treatment had a significant difference compared to Butyl Hydroxyl Anisole in controlling lipid degradation indices control (P≤0.05).Use of Vitamin C antioxidant can have positive inhibitory effects on controlling corruption and maintaining product quality.

Much research has been done approaching replacing synthetic antioxidants with adverse nutritional effects. In this study, the antioxidant effect of microencapsulated sodium selenite in delaying oxidation of soybean oil was investigated. Microencapsulation of sodium-selenite was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28, and 29%) and a corresponding amount of Farsi gum (corresponding to Arabic gum, respectively 1, 2, 3, 4, and 5%) using the solvent (ethanol with purity 96% ) evaporation method. The ratio of ethanol to the mix solution [combination gum + sodium selenite] was (4, 6, 8, 10, and 12). Finally,  optimal formula1 (EE 94%, particle-size 64.9µm, Arabic gum 29%, Farsi gum 1%, and the ratio of ethanol to the mix solution 12 ) and the optimal formula2 (EE 84.4%, particle-size 74µm, Arabic gum 27%, Farsi gum 3%, and the ratio of ethanol to the mix solution 10) were selected. Consequently, the two selected optimal formulas (180.6PPM), the BHA(200PPM), and the un-microencapsulated sodium-selenite (8.6PPM) were added to antioxidant-free soybean oil and then were placed at the 55℃ for (0, 23, 46 days) equal to 20℃ (0, 180, 360 days) by shelf-life accelerator program. The oxidation indices were compared with soybean oil that did not contain any anti-oxidant. EE increased and particle size decreased with increasing Arabic gum levels and the ethanol to mix solution ratio. Encapsulated selenium, such as BHA, increased antioxidant activity and decreased soybean-oil oxidation indices. The effective and propositional treatments are presented in the following order respectively: blank (antioxidant-free) < un-microencapsulated sodium-selenite < BHA = Opt2 < Opt1.

In this study the antioxidant properties and total phenolics content of methanol (80%), acetone and water extracts of olive leaves produced by maceration method were examined. Two varieties of olive including Koroneiki and Roghani were studied. Various experimental models including reducing power, total antioxidant capacity and DPPH radical scavenging activity were used for evaluation of antioxidant activity of extracts and compared with synthetic antioxidants (BHA and BHT). At the next stage, effect of methanol extract of Koroneiki on oxidative stability of sunflower were assessed using peroxide value and thiobarbitoric acid index. Results revealed that the highest phenolic content (196.6±0.33 mg TAE/g extract) and the lowest IC50 in DPPH (106.065±0.55 µg/ml), reducing power (258.137±0.16 µg/ml) and total antioxidant capacity (205.9±0.18 µg/ml) indices were related to the methanol extract of Cronaiky. Also, methanolic extract of Cronaiky at 1000 ppm could control peroxide value and thiobarbitoric acid index and could be used instead of BHA and BHT at 100 and 200 ppm levels.

The consumers demand foods with high nutritional value that are free from chemical preservatives.This has led to numerous efforts to find natural antioxidants from herbal resources. Savory essence is a colorless to pale yellow liquid that contains phenolic compounds such as carvacrol, P-cymen and thymol that exhibit anti-oxidative and antimicrobial activities. The aim of this study is to quantify the phenolic compounds present in the essential oil of Satureja hortensis as a source of natural antioxidant and to examine its stabilising effect on colza and anchovy oils. The aerial parts of plant was collected, dried and the essential oils was extracted and analysed by GC/MS. Total content of phenolic compounds of the essential oils was determined by Folin-Ciocalteu method. The extracted essential oil was added to canola and anchovy oils at the concentrations of 0.05, 0.1, 0.2 and 0.3% and the antioxidant activities were measured and compared to the control and sample containing BHA. Peroxide value and tiobarbitoric acid value and induction period measurements by Rancimate were used as means to evaluate the antioxidant activities. Carvacrol, gamma-terpinene, alpha-terpinene and p-cymene were determined as the predominant compounds in the extracted essential oil. The total concentration of the phenolic compounds in the extracted oil was 0.739±0.27 mg/ml as Gallic Acid Equivalent. The added essential oil at the concentration of 0.3% exhibited the highest antioxidant activity in canola and anchovy oils. This study has indicated that the application of the natural essential oilsto suitable substances such as canola or anchovy oils in order to improve the stability of the oils and also to replace the synthetic antioxidants is desirable and preferred.

Microencapsulation of sodium selenite (15000 ppm) was carried out, comprising the following combination: Arabic gum (25, 26, 27, 28 and 29%) and a proportionate amount of Farsi gum (1, 2, 3, 4 and 5%) and using the solvent evaporation method, where the Ethanol purity percentages (80, 85, 90, 95 and 100%) and the ratio of solvent to the mixture [gum+sodium selenite] was 10:1. Subsequently, utilizing the response surface methodology (RSM) software, the optimization was carried out based on the highest efficiency of encapsulation and the smallest size of particles. Two formulas of the optimization were chosen for this study comprised the following: the optimization formula 1 (efficiency 89.5%, particle-size 44.6µm, Arabic gum 27%, Farsi gum 3%, and the percentage of ethanol purity 94%) and the optimization formula 2 (efficiency 86%, particle-size 48.5 µm, Arabic gum 29%, Farsi gum 1%, and the percentage of ethanol purity 89%). Ultimately, the two selected optimal (180.6 ppm), the synthetic antioxidants butylated hydroxyanisole (BHA) (200 ppm), and the un-microencapsulated sodium-selenite(8.6 ppm) were added to antioxidant-free soybean oil and then were placed at the 55 °C for (0, 23 and 46 days) equal to 20 °C (0, 180 and 360 days). The oxidation indices were compared with soybean oil that did not contain anti-oxidant. A direct relation was detected between the concentration of Arabic gum and alcohol purity percentage with the efficiency of the encapsulation (94.63%). A reverse relation was detected between the concentration of Arabic gum and alcohol purity percentage with the particle-size (37.5 µm). The effective and propositional treatments are presented including, Opt1, Opt2, BHA, un-microencapsulated sodium-selenite and blank (antioxidant-free), respectively.