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Background. Diabetes mellitus is a condition that causes biochemical and physiological changes in the body. In this study, the effects of carvacrol on blood biochemical factors related to diabetes in diabetic adult rats induced by streptozocin were investigated. Methods. In this study, 32 male Wistar rats were divided into four groups as follows: a) control group; b) diabetic control group that received normal saline as a solvent; c) diabetic rats treated with 75 mg/kg carvacrol; d) healthy rats that received 75 mg/kg carvacrol. The experimental groups were induced with diabetes by injecting a single dose of 50 mg/kg streptozotocin (STZ) (Sigma) dissolved in 5 ml citrate buffer (pH=4.5) intraperitoneally. Then, fasting blood sugar, serum insulin level, serum level of fat profile, and testosterone hormones LH and FSH were measured. Results. Fasting blood sugar and serum levels of TG and cholesterol increased significantly in the diabetic control group compared to the control group (P<0.05). Also, fasting blood sugar and serum TG, LH, FSH, and cholesterol levels in the groups treated with carvacrol showed a significant decrease compared with the diabetic control group (P<0.05). In all diabetic groups, compared to the control group, the amount of HDL, testosterone, and serum insulin decreased significantly (P<0.05). Also, in the groups treated with carvacrol compared to the diabetic control group, the levels of HDL, insulin, and serum testosterone increased. The weight of rats in the diabetic control group decreased significantly; however, in the carvacrol treatment groups, the weight of the rats increased compared to the diabetic control group (P<0.05). Conclusion. Carvacrol can be effective on fasting blood sugar, insulin serum level, serum level of fat, and hormone profile and prevent biochemical damage caused by diabetes in diabetic rats induced by streptozocin. Practical Implications. Investigating the level of lipid profile and hormones in diabetic rats treated with carvacrol. [ABSTRACT FROM AUTHOR]

Background: Different parts of quince (fruit, seeds and leaves) have been used as traditional remedies for cardiovascular diseases, cough, bronchitis, nausea, fever, diarrhea, constipation, hemorrhoids, diabetes, and hypertension. However, the obtained results showed higher total concentrations of phenolics in quince leaves than in pulps, peels, and seeds. During the last few decades, many researches have been carried out to identify suitable methods for extraction with high efficiency and environmental friendliness. Moreover, nowadays, special attention has been paid to plants that are a rich source of natural antioxidants and bioactive properties, one of these plants is the quince leaves. Due to quince leaf extract is rich in phenolic and antioxidant compounds, it can be used as a natural antioxidant and be a good substitute for synthetic antioxidants. Aims: In this research, the aim was to investigate the effect of cold plasma (CP) and ultrasound (US) pretreatments on the chemical compositions and antioxidant properties of the hydroalcoholic extract of the quince leaves. Methods: In this research, the samples of the quince leaves were pretreated with CP and US. After extracting the leaves extracts and its concentration, the amount of total phenolic compounds, antioxidant activity, total chlorophyll, carotenoid, and color indices of the treated and control samples were investigated. Results: The obtained results showed that both CP and US processes caused a significant increase (P<0.05) in the amounts of phenolic and antioxidant compositions, total chlorophyll, and carotenoid. The color indices L*, a*, b* decreased significantly (P<0.05) compared to the control as a result of cold plasma pretreatment, but did not differ significantly compared to the control due to ultrasound pretreatment (P<0.05). Conclusion: Overall, based on this research's results, cold plasma pretreatment can be a better and more efficient method than ultrasoundassisted to extract bioactive compounds and replace conventional thermal methods. [ABSTRACT FROM AUTHOR]

Background: Sour cherry has unique anthocyanin content, and it is rich in phenolic compounds. Dried sour cherry has a long shelf life and therefore may be a fine alternative to fresh fruit all year round. Aims: In this research, it was tried to evaluate the ability of ultrasonic method in reducing the drying time of sour cherry, while also introducing a mathematical model that best describes the drying kinetics. Methods: To apply ultrasound pre-treatment, the sour cherries were placed inside the ultrasonic bath device for 0, 4, 8, and 12 min, and after leaving the device and removing extra moisture, the samples in thin layers were placed in the dryer. In order to investigate the kinetics and predict the drying process of treated sour cherries, kinetic modeling was done with the help of experimental data and using the mathematical models. Results: The results showed that sonication treatment, causes an increase in moisture removal rate from the sour cherries, an increase in the effective moisture diffusivity coefficient, and as a result, reduces the drying time. By increasing the sonication time from 0 to 12 min, the average drying time of sour cherries in the hot-air dryer was decreased by approximately 27%. Also, increasing the sonication time from 0 to 12 min increased the average effective moisture diffusivity coefficient by 38%. The sonication time had no significant effect on the rehydration of dried sour cherries, and increasing pretreatment time from 4 to 12 min only increased the rehydration of the samples by 7%. The Page model was selected as the best model to predict moisture ratio changes under the selected experimental conditions. Conclusion: Generally, it is recommended to apply 12 min of ultrasound before the sour cherry drying process due to increasing the mass transfer rate and reducing the drying time. [ABSTRACT FROM AUTHOR]

Nowadays, with the increase in diseases and consumers’ preference for organic foods, the use of natural plant compounds to improve and increase their shelf life is on the rise. In addition, the use of medicinal plants, which can have therapeutic properties, has attracted attention. Black seed oil has attracted a lot of attention in the past due to its unique therapeutic properties. The aim of this study was to investigate the antioxidant activity and evaluate the antimicrobial activity of black seed oil against Escherichia coli, Pseudomonas aeruginosa, Salmonella typhi, Staphylococcus aureus, Listeria monocytogenes and Bacillus cereus. The amount of phenolic compounds in black seed oil was measured by Folin-Ciocalteu. The antioxidant activity was determined by DPPH and ABTS radical scavenging methods. The antimicrobial effect of Nigella sativa oil was investigated according to well diffusion agar, disk diffusion agar, interaction, minimum inhibitory concentration and minimum bactericidal concentration methods.The Nigella sativa oil had 16.25 mg GAE/g phenolic compounds. The antioxidant activity based on DPPH and ABTS radical scavenging were 86.62% and 94.85%, respectively.The Nigella sativa oil showed a significant antimicrobial effect on the tested microorganisms. In the combined mode (interaction) of Nigella sativa oil with chloramphenicol antibiotic, synergistic mode was observed for all bacterial strains. Given the significant antioxidant activity and antimicrobial effect of Nigella sativa, it can be used in food and pharmaceutical industries. [ABSTRACT FROM AUTHOR]

Chemical properties and antimicrobial effect of Thymus trautvetteri essential oil against some of the bacteria causing infection and food poisoning were evaluated in this study. For this purpose, T. trautvetteri essential oil was extracted with the help of hydrodistillation method and its total phenol content was based on Folin-Ciocalteu method, its antioxidant activity was based on DPPH and ABTS free radical inhibition methods and its antibacterial effect against Escherichia coli, Shigella dysenteriae, Staphylococcus aureus and Bacillus cereus were investigated based on disc diffusion agar, well diffusion agar, minimum inhibitory concentration and minimum bactericidal concentration methods. The results showed that T. trautvetteri essential oil contained 6.27 mg of catechin/g total phenol and its inhibitory activity against DPPH and ABTS free radicals was obtained as 12.32 and 10.20 mg/ml, respectively. The results of the antibacterial activity of the essential oil showed that S. aureus and E. coli were the most sensitive and resistant bacterial strains against T. trautvetteri essential oil, respectively. The inhibition zone in the disc diffusion agar and well diffusion agar methods, and the minimum inhibitory and bactericidal concentrations for S. aureus were 14.60 mm, 16 mm, 1 mg/ml and 4 mg/ml, respectively. According to the findings of this research, T. trautvetteri essential oil can be used as a natural antioxidant and antimicrobial agent to prevent oxidative reactions and microbial spoilage in food. [ABSTRACT FROM AUTHOR]

In this study, the effect of ultrasound and temperature at three different levels—30, 50, and 70 °C on the amount of phenolic compounds and antioxidant properties of the extract obtained from the byproducts of three date byproducts—Kabkab, Mozafati, and Sayer were evaluated. In order to conduct a comprehensive assessment of antioxidant activities, three methods including DPPH and H2O2 radical scavenging activities, and ion chelating ability were employed. The Pierson analysis was used to examine the correlation between polyphenolic compounds and antioxidant activities. According to the results, the use of ultrasound treatment enhanced the amount of extracted polyphenols and flavonoids in all date varieties. Furthermore, the polyphenol and flavonoid contents were found to increase up to 50°C during extraction, but decreased, subsequently. The highest amount of polyphenols and flavonoids was achieved using the ultrasound treatment in 50° C in Sayer variety, 4.64 ± 0.07 mg Gallic acid/g and 0.326 ± 0.0112 mg quercetin/g, respectively. DPPH and H2O2 radical scavenging activities were increased after ultrasound treatment at 50°C but then decreased (P<0.05). Maximum H2O2 scavenging activity was observed in Mozafati variety. The iron chelating ability decreased after extraction with ultrasound treatment at 30° C and then increased significantly (P<0.05) until reached the maximum amount of 40.433 ± 0.802% in Sayer variety. Results showed a strong correlation between polyphenols and flavonoids with antioxidant activities. Therefore, the antioxidant properties of the tested date byproducts are likely to derive from their polyphenolic content, making them an economical source of these bioactive compounds. [ABSTRACT FROM AUTHOR]

The objective of this study was to make optimum use of hops medicinal plant as a flavoring compounds (bitter taste) and extract bioactive compounds. To optimize the extraction efficiency, total phenolic compounds (TPC), bitter taste compounds (α and β acids) and antioxidant activity (inhibition of DPPH free radicals, ferric reducing/antioxidant power) with ultrasound – assisted methods, the Box-Behnken design was used. Sonication exposure time (5, 15 and 25 min), extraction temperature (25, 35 and 45 C) and ultrasound amplitude (20, 60 and 100%) were considered as variables for the extraction of bioactive compounds. The results showed that with increasing the time and intensity of sonication, the extraction efficiency, the amount of bioactive compounds and the antioxidant power of the extract increased; while the extraction rate and antioxidant activity of the extracts decreased with increasing temperature. According to the resulting models, in the optimal conditions of extraction with ultrasound- assisted process (extraction time 12.73 min, extraction temperature 25 C and sonication amplitude 100 %), the extraction efficiency (16.5 %), TPC (75. 1191 mg/100 g), bitter taste compounds (α and β acids 1.01 and 3.09 mg/l respectively) and antioxidant activity (based on DPPH free radical scavenging and reducing power Iron was obtained 40.70% and 409.87 µmol/liter, respectively), higher than the conventional extraction method (maceration, control). Extraction at the optimal point confirmed the obtained results. [ABSTRACT FROM AUTHOR]

Background and Objectives: Tribulus terrestris is one of the medicinal plants. The aim of this study was to determine the amount of total phenol and flavonoid, and antioxidant activity in different developmental stages of the aerial parts of two populations of T. terrestris. Materials and Methods: The present laboratory study was conducted in 2021 in two habitats, warm and cold climate, in Ilam Province. The amount of total phenol, the total flavonoid content, and the antioxidant activity of the metanolic extract of the aerial parts of the plants were measured and expressed as IC50 (The half-maximal inhibitory concentration). Data were analyzed using one-way analysis of variance. Results: The highest and the lowest total phenol and flavonoid contents were obtained respectively in the flowering stage of warmer climate and the stem emergence stage of colder region. The highest and the lowest antioxidant activity were respectively related to the flowering and the stem emergence stages of Mehran and Asmanabad habitats. Conclusion: The flowering stage of Mehran tropical habitat had the highest content of total phenol, total flavonoid, and antioxidant activity. [ABSTRACT FROM AUTHOR]

The reputation, price and high demand for honey as a complex matrix of nutrients with antioxidant properties have increased the possibility of adulteration. In this study, 12 samples of natural honey were collected from the farms of Mazandaran province, and their physicochemical and antioxidant properties were compared with 12 commercial honey samples purchased from market in Sari. Honey samples were compared for pH, acidity, moisture, and ash content, electrical conductivity, hydroxymethyl furfural, sucrose content, glucose, fructose, fructose to glucose ratio, refractive index, viscosity, content of total phenolic compounds and antioxidant activity. The results showed that average pH, acidity, total phenol, moisture, electrical conductivity and ash, almost all natural and commercial samples were within the standard range. The sucrose content and hydroxymethylfurfural in none of the commercial samples was within the standard range. Only three natural honey samples had sucrose content less than 5%. Ten samples of natural honey had less than 40 % hydroxymethylfurfural. Although total reducing sugars in natural and commercial honey samples had no statistically significant difference (p<0.05), all of the natural honey samples and three commercial honey samples had fructose to glucose ratio higher than 0.9. Considering the lower quality of commercial honeys, it is suggested that the inspection organizations pay more attention to the production units of this product. [ABSTRACT FROM AUTHOR]

Introduction: The increasing prevalence of obesity has affected millions of people across the globe, leading to various diseases, such as prediabetes, diabetes, cardiovascular diseases, cancer, and muscle disorders. One of the therapeutic interventions in the prevention of diabetes is the use of herbal supplements, such as green coffee and its phenolic compounds, including chlorogenic acid, due to its antioxidant, anti-inflammatory, and insulin-sensitive properties. Therefore, the present study aimed to investigate the effect of green coffee and chlorogenic acid on glycogen content in the muscles of prediabetic mice. Material & Methods: A total of 20 male C57BL/6 mice were randomly assigned to two groups: normal diet mice (5 mice) and high-fat diet mice (15 mice), which were fed for 12 weeks. After the induction of prediabetes by Fasting blood sugar (FBS) and Glucose tolerance test (GTT) tests, this group was divided into three subgroups: prediabetes mice (5 cases), prediabetes mice with diabetes with green coffee consumption (Prediabetes - Green Coffee, 5 cases) and prediabetes with chlorogenic acid consumption (Prediabetes - Chlorogenic Acid, 5 cases) which were treated for 10 weeks. In the end, the mice were sacrificed, and the relative level of expression of genes involved in the glycogen content of the Gastrocnemius muscle, including PI3K, AKT, GSK3, GYS1, as well as the LRRC8A gene, was measured through the Real-Time PCR technique. The data were analyzed using the one-way analysis of variance test by GraphPad Prism software (version 8). Findings: The results pointed to a significant increase in the blood glucose level in the HFD group (129.9±5.4 mg/dL) compared to ND (95±3.3 mg/dL) and a significant decrease in the PD-GC group (103.5±8.16 mg/dL) and PD-CA (99±8 mg/dL) compared to the PD group (129.5±9.4 mg/dL) (P<0.001). The periodic acid-Schiff (PAS) staining technique demonstrated a significant decrease in the level of glycogen content in the rats of the PD group compared to the ND group. While in the treatment groups, a significant increase was observed in muscle glycogen accumulation compared to the PD group (P<0.001). The expression level of PI3K, AKT, LRRC8A, and GYS1 genes decreased, and GSK3 significantly increased in the PD group compared to the ND group (P<0.001), indicating a disturbance in the signaling pathway of glycogen content in the PD group. Nonetheless, in the treated groups, a significant increase was observed in the expression level of PI3K, AKT, LRRC8A, and GYS1 genes compared to the PD group (P<0.001). Discussion & Conclusion: Considering the complications caused by prediabetes disease, in addition to early diagnosis of prediabetes, it seems to control weight and increase insulin sensitivity, the consumption of green coffee and chlorogenic acid can improve the prediabetic condition caused by the signaling pathway of glycogen synthesis in the muscle tissue of prediabetic rats. [ABSTRACT FROM AUTHOR]

Today, consumers are more inclined to use healthy and natural additives. Phenolic compounds obtained from natural products are a good option to minimize lipid oxidation. Walnut is one of the most important nuts that is widely cultivated all over the world. Due to the fact that the green skin of the walnut contains about 64% of the wet weight of the walnut fruit, an amount equal to 240 thousand tons of green skin of the walnut is produced from this fruit every year. The walnuts used in this study were purchased in 1400 from the gardens of Saman city located in Chaharmahal and Bakhtiari province. After powdering the dried green peel, extracting with methanol solvent was done by Soxhlet method. In order to identify chemical compounds and functional groups, GC -MS and FTIR tests were performed. Also, the amount of phenol and flavonoids in the extract of walnut skin was measured. Finally, the antioxidant activity of green walnut skin extract was investigated by measuring the reduction of radical capacity with the help of 2 - 2 -diphenyl - 1 -picrylhydrazyl (DPPH). A total of 89 compounds were identified, representing 99.9% of the total compounds in the extract. The most important identified compounds that had the highest area under the curve included polyphenols, organic compounds and phytosterols. FTIR results indicate the presence of hydroxyl, alkane and aromatic functional groups of lignin. In the present study, the amount of phenolic compounds in walnut peel extract was 96.07±0.22 (mg of gallic acid per gram of dry weight of the sample). Also, the flavonoid compounds of green walnut skin extract were 349 μg/g of quercetin. EC50 values obtained in this study were equal to 0.15. The results showed that the methanolic extract of green walnut skin can be introduced as a substitute for synthetic antioxidants. [ABSTRACT FROM AUTHOR]

Spirulina platensis has a wide range of uses in the food industry, pharmaceuticals, cosmetics, and healthcare, largely due of its high nutritional value and wellness -promoting attributes. Consequently, it is still difficult to extract bioactive components from it. This study aimed to compare the extraction of phenolic compounds from the microalga Spirulina platensis using ultrasonic and maceration methods. For the extraction processes, separate food -grade solvents (water (0% ethanol), ethanol (96% ethanol), and their mixture (50% water + 50% ethanol) were utilized. Additionally, sonication was found to produce the maximum yield of carotenoids and flavonoids when 96% ethanol was utilized as the solvent. Higher antioxidant activity were produced as a result of using ultrasound - assisted food - grade solvent extraction to extract more of the high -value added components. [ABSTRACT FROM AUTHOR]

Hamburger is products of meat that has a lot of consumer due to high nutritional value, in addition to good flavor and its easy to use, also due to lack of chemical additives in its production process. Hawthorn medicinal fruit, with the scientific name of Crataegus elbursensis has gained wide fame in herbal medicine. In this research hamburger is mixed with hawthorn extract (at different concentration of 0, 0/5, 1, 1/5). The antimicrobial effect of hawthorn extract (Crataegus elbursensis) on Salmonella enteric and Staphylococcus aureus bacteria growth, TBA,PV, TVBN and phenolic compounds is investigated for a period of 45 days periodically at 0,15,30 and 45days. The resulats of microbial assey showed that mixed Hamburger significantly decreased Salmonella enteric and Staphylococcus aureus bacteria growth during 45 days storage. Samples that mixed with hawthorn extract showed lower TBA, PV and TVBN values compared to control during the storage time. According to the obtained results, Hawthorn extract was able to Antioxidant and antibacterial effect in hamburger. [ABSTRACT FROM AUTHOR]

Nowadays, natural pigments are widely used in the food, cosmetics and sanitation industries. In recent years, numerous researches have been done on the methods of extraction and evaluation of the properties of natural pigments. The purpose of this study is comparison of enzymatic and ultrasonic extraction methods for the antioxidant properties of chlorophyll extracted from alfalfa (Medicago sativa L.). Antioxidant activity was performed by three methods including DPPH and ABTS free radicals scavenging and ferric reducing antioxidant power (FRAP). The results show that the concentration of chlorophyll a in alfalfa is higher than that of chlorophyll b and also the enzymatic method demonstrates higher yield in chlorophyll extraction. In addition, higher concentrations of alfalfa extract showed higher antioxidant activity in inhibiting DPPH free radicals and ferric reducing antioxidant power (p <0.05). Also, with increasing the extract concentration, total phenolic compounds and flavonoid compounds increase (p <0.05). Due to the better performance, the enzymatic extracted chlorophyll was used to evaluate the antioxidant properties, inhibition of free radicals DPPH and ATBS and ferric reducing antioxidant power and the result shows the higher chlorophyll concentration, the higher antioxidant properties. Due to the appropriate antioxidant effect of alfalfa chlorophyll extracted by enzymatic method, its application in food, pharmaceutical and health industries can be evaluated and industrial scale extraction systems can be designed using this technique. [ABSTRACT FROM AUTHOR]

Aiming to improve nutritional value (reduce sugar), bioactive compounds stability, producing of novel products and based on up -to -date knowledge (applying the encapsulation technology) & reducing of potential pomace in the agricultural part (like green tea & green coffee), a functional beverage based on Stevia sweetener was enriched by adding 84 g/L of cross -linked bioactive compounds of green tea and green coffee in chitosome microcapsule and physicochemical properties (pH, acidity, turbidity, total phenolic compounds & antioxidant power) and organoleptic characteristics (flavor, color, aroma, mouth feel and overall acceptance) of product were evaluated during storage time (1, 9, 18, 27, 36 & 45 days) and at different temperatures (5, 25 & 45 o C). While the release rate of beverage phenolic compounds at temperature of 45 o C, were significantly (p<0.05) increased to ~50% after 27 days of storage, the noted parameters increased at the rates of ~36 and ~46% at 5 and 25 o C respectively at the same conditions. As well, the results show that, the parameter of beverage antioxidant productivity ratio (TPC/EC50) was obtained 0.06 and 5.71 in control and enriched samples, respectively after 27 days of storage (at 25 o C). Generally, the chitosomal structure due to biodegradability, biocompatibility and non -toxicity is recommended as a suitable option for stability of bioactive compounds and design of effective systems for drug delivery [ABSTRACT FROM AUTHOR]

During the current research, a traditional nomadic Iranian dairy product named Masineh was produced, which is prepared from heated yogurt drink and herbal additives including turmeric, dill seed powder and cumin. Some physicochemical and microbial characteristics of Masineh samples were investigated during 21 days of storage at 4°C. In addition, the antioxidant properties, antimicrobial effects and organoleptic properties of the product were investigated and compared with the control sample (heated yogurt drink without additives). The results showed that herbal additives significantly reduced the counts of bacteria, mold and yeast in Masineh compared to the control sample (P<0.05). In Masineh, the highest inhibitory effect was observed against Staphylococcus aureus with 30.91 mm, and the lowest inhibitory effect was observed against Escherichia coli with an average of 15.50 mm, followed by Aspergillus niger with an average of 18.12 mm. In addition, the phenolic compounds and DPPH and ABTS inhibition percentages were higher in Masineh than control sample. The pH and viscosity of Masineh were higher than that of drinks without additives, and during storage, these values decreased significantly (P<0.05). Also, the results of the sensory evaluation showed that the sensory evaluators considered the taste of the masineh to be favorable and did not report a significant difference with the control sample in terms of overall acceptance, although the color of the masineh had a lower score. Therefore, according to the obtained results, Masineh is introduced as a beneficial dairy drink, in which by the use of herbal additives, its antioxidant properties and microbiological properties are strengthed. [ABSTRACT FROM AUTHOR]

Maize bran is the most common by-product of maize milling process and it is mainly used as animal feed. In this study, antioxidant and anti-diabetic activities of two types of maize fiber gum, FAX (fiber with phenolic compounds) and Y (fiber without phenolic compounds), were examined. In addition, intrinsic and extrinsic fluorescence intensity was assessed to explore the inhibitory mechanism of two enzymes, α-amylase and α-glucosidase. The results revealed that FAX had the highest DPPH radical scavenging property at 39.74 ± 0.399 μmolTE/g, whereas Y had 3.73 ± 0.257 μmolTE/g. Furthermore, the ABTS cationic radical scavenging activity in FAX was 137.10 ± 2.99 μmolTE/g, whereas Y was 29.68 ± 1.17 μmolTE/g. FAX had a higher inhibition rate of porcine α-amylase enzyme activity than Y, and the difference was significant (p ˂ 0.05). FAX inhibited rat intestinal α-glucosidase activity the highest (26.15%), whereas Y had no enzyme inhibition property at the concentration used. In addition, applying different concentrations of both fibers to α-amylase and α- glucosidase enzymes resulted in a decrease in fluorescence intensity; however, this intensity was higher for FAX. Both fibers were able of inhibiting both enzymes by changing the third structure of the enzyme via non-covalent bonds. Overall, the results showed that high phenolic fiber from maize bran can be consider as a natural source of antioxidant activity and inhibition of α-amylase and α-glucosidase enzymes, and that it can be used in the production of functional foods. [ABSTRACT FROM AUTHOR]

In order to investigate the effect of GABA postharvest treatment on storage life and nutritional quality of fresh cut button mushroom, mushrooms treatment with five concentrations (0, 0.01, 0.1, 1 and 10 mM) of GABA done, and stored in the refrigerator for 15 days at a temperature of 4 °C and a relative humidity of 90±5 %, and the mushroom were sampled on days 0, 5, 10 and 15. The results showed that the concentration of 1 mM GABA had a greater effect on reducing the browning index of fresh cut button mushrooms than other concentrations of GABA. Reduction of electrolyte leakage and accumulation of malondialdehyde was observed in fresh cut mushrooms treated with a concentration of 1 mM GABA, which reduced weight loss in these mushrooms. High activity of phenylalanine ammonialyase enzyme in mushroom treated with 1 mM GABA increased the content of phenolic compounds which was associated with decreased activity of polyphenol oxidase enzyme. An increase in antioxidant capacity was observed in 1 mM GABA-treated mushrooms, which was accompanied by a significant increase in ascorbic acid accumulation in these mushrooms. Therefore, GABA as a safe and effective method can be used to increase the shelf life of fresh cut button mushrooms. [ABSTRACT FROM AUTHOR]

Today, bee pollen has been generally considered as a health -promoting ingredient, which is rich in nutrients with desirable antioxidant properties. Gluten-free (GF) cake is consumed by peaitents with gluten intolerance symptoms. In this study, the effect of adding different amounts of pollen (0, 3, 6, 9, 12 and 15% w/v) to the formulation of gluten-free cake on the qualitative characteristics, bioactive compounds, and shelf-life of the GF cake was studies. The experiment was conducted as a factorial in a completely randomized design with three replications. Analysis of variance and comparison of means were performed by ANOVA and Duncan's test, respectively at the probability level of 5%. The results showed that by increasing the percentage of bee pollen, the amount of phenolic compounds, flavonoids and antioxidant activity of the samples increased significantly (P <0.05) in the day after cooking compared to the control sample. The phenolic compounds increased from 2.79 to 11.83 mg GAE/g, the free radical inhibition power increased from 17.8 to 25.8%, and the flavonoid compounds increased from 0.316 to 0.450 mg RUE/g. Increasing pollen incorporation decreased crumb firmness of the GF cakes stored at ambient temperature. Cake firmness was evaluated at both ambient and fridge temperatures. The lowest and highest amount of firmness corresponding to 0.16 and 0.20 N was obtained in day 14th at ambient temperature related to the sample with 15 and 3% pollen. However, storage in fridge increased cake firmness by increasing bee pollen percentage over storage periode, and the highest value of 0.23 N on the day 14th was obtained for the 15% sample. Increasing the amount of pollen to 15% decreased the lightness (L) from 61.7 to 50, increased the redness (a) from -7.00 to -2.33 and the yellowness (b) from 39 to 48. Increasing pollen percent significantly increased the shelf-life of enriched cakes stored in the fridge. The control and 15% samples presented the least and the most resistant samples against mold growth. The longest shelf-life of the cake was obtained in day 42nd for the cake containing 15% pollen. Cakes incorporating 6% bee pollen exhibited the desired physical and sensorial properties, and thus, introduced as the optimum formulation. [ABSTRACT FROM AUTHOR]

In the present study, the use of the ultrasonic apparatus has been investigated in the extraction process of Hypericum perforatum L. flowers. The effect of methanol to water ratio (24.77, 35, 50, 65, and 75.22 percent), time (1.59, 5, 10, 15, and 18.40 minutes), and temperature (24.77, 35, 50, 65, and 75.22 °C) on the extraction of phenolic compounds, flavonoids and antioxidant activity of the extract using two methods of 2,2 -diphenyl-1-picrylhydrazyl (DPPH%) and (FRAP) Ferric Reducing antioxidant power (FRAP) were studied using the response surface method and central composite design. The results of RSM showed that the highest extraction efficiency was obtained at 50% methanol/water ratio, 70 °C, and 15 min. Under optimal conditions, the corresponding values for total phenol content, total flavonoid content, and antioxidant assays of %DPPH and FRAP were 28.46 (mg gallic acid equivalent (GAE) g-1 dry weight (DW)), 19.75 (mg quercetin g−1 DW), 89.23 (%DPPH), and 3.57 FRAP µmol Fe++ /g DW respectively. In addition, results express the effectiveness of the proposed conditions and reliability of central composite design analysis on the extraction of phenolic antioxidants from H. perforatum flowers. Using ultrasonic is a low -cost, simple, and efficient method for the extraction of phenolic antioxidants, which increases the extraction efficiency and thermal protection of phenolic antioxidants. [ABSTRACT FROM AUTHOR]

In this study, extracts of mountain tea were obtained by maceration, supercritical fluid, ultrasound assisted, subcritical water and microwave. The highest extraction efficiency (22.55%) and total phenolic content (80.50 mg GA/g DM) was observed in extract obtained via ultrasound assisted extraction. Antioxidant activity of different concentrations of extracts was compared with 100 ppm TBHQ synthetic antioxidant and an increased in concentration of extract increased antioxidant activity. Type and percentage of wall materials (0, 50 and 100), the ratio of extracts to wall materials (0.1, 0.25 and 0.4 w/w), and sonication time (2, 4 and 6 min) as independent variable levels and encapsulation efficiency of phenolic compounds, particle size of nanocapsule and zeta potential were considered as a response to optimization of encapsulation conditions of the extract. An increase in sonication time resulted in increased encapsulation efficiency and decreased particle size of capsule. As the ratio of extract to wall materials increased, the encapsulation efficiency of extract increased and particle size decreased. Type of wall materials has effect on encapsulation efficacy, zeta potential, and particle size of capsule. The optimum conditions for encapsulating of mountain tea extract were 6 min ultrasound; the ratio of extract to wall 0.4 and the amount of Arabic gum and alginate were 30.3% and 69.7% respectively. In optimum conditions, the encapsulation efficiency, Zeta potential and particle size were 57.43%, -52.1 mV and 82.06 nm. The amount of sedimentation and release of extract during the storage period was increasing. Nanocapsule has a smooth and interconnected structural that due to high encapsulation efficiency this nanocapsule can be added to food as an antioxidant compound. [ABSTRACT FROM AUTHOR]

In various food industries, including chocolate, the use of fibers has been prevalent in recent years. Considering the known nutritional value of chestnut in this study, after fiber preparation, evaluation tests of phenolic compounds and accumulated tannins content were investigated. The positive effect of Microencapsulation on the tolerance of simulated gastric and intestinal conditions by probiotics has been proved. The results showed that the total phenolic compounds were 184.32, and the amount of accumulated tannins was 5.1 mg/g. Also, microcapsules are spherical and homogeneous with between 100 and 300 μm. There was no agglomeration state between the particles, and it was uniform. The population of bacteria trapped in microcapsules was 7×107 colonies per gram. Also, increasing the percentage of microcapsules and chestnut fiber increased the percentage of moisture, hardness, and acidity of chocolate treatments. The Lactobacillus casei survival rate was at treatment T3 in the highest possible condition among the research treatments. During storage, the microbial population index decreased. In terms of sensory properties, treatment T6 had less desirability than other treatments. [ABSTRACT FROM AUTHOR]

In the present study, the effect of drying methods on the bioactive compounds of the two salvia spieces,Salviaofficinalis andsalvia nemorosa,was investigated. The experiment was performed as a factorial experiment with two factors in a randomized complete block design with three replications. The first factor was two species of salvia and the second factor was drying method in 4 levels of shade drying for 144 hours, drying under the sun irradiation for 78 hours and drying in oven at 40 and 70°C for 37 and 6 hours, respectively. With concidering two levels for the first factor and four levels for the second factor, 8 treatments were studied in the experiment. The results showed that the highest extract yield (11%) was obtained from samples which dried in the oven with 70°C and in both species with a higher rate inS.nemorosa. The percentage of weight loss was not affected by drying methods but it affected by species andS.officinalis had the highest weight loss compared to another specie. High value of total phenolic compounds, total flavonoids, total tannin and antioxidant properties of two speiceswere found in samples dried in shade, and the lowest value of these traits were recorded in plants which dried in the oven at 70°C. High contents of phenolic acids including chlorogenic acid, caffeic acid, rosmarinic acid and salvainolic acidwere recorded in both species which dried at shade condition and the lowest amount were found in samples dried in oven at 70°C. Also, salvainolicacid and rosmarinic acid was recorded at high level of phenolic acids in samples dried at shad condition.By comparing breeded (S. officinalis) and native species (S. nemorosa), it was found that the native species can have outstanding features for domestication, improvement and further research. [ABSTRACT FROM AUTHOR]

The aim of this study was to compare the vacuum production of barberry(Berberis vulgaris) leather with traditional heating methods. Three formulas with different levels of barberry (47, 72 and 92%) were prepared and their quality properties were investigated. The results showed that pH decreased with increasing the percentage of barberry puree in the formulation. With increasing the percentage of barberry puree in the formulation, the amount of elongation and tensile strength increased. Drying method did not show a significant effect on elongation and tensile strength (p> 0.05). In terms of sensory properties, samples containing 72% of barberry received the highest flavour score. With increasing percentage of barberry puree in the formulation, odor, color and texture scores increased and the samples dried by vacuum method had more odor, color and texture scores than samples dried in the traditional method. The type of drying method had not a significant effect on texture score of leather samples (p> 0.05). With increasing the percentage of barberry puree in leather formulation, the amount of total phenolic compounds and antioxidant activity increased in both drying methods. With increasing storage period, the number of mold and yeast and bacteria increased. At the end of the storage period, the lowest total microbial count was observed in samples containing 92% of dried barberry puree under vacuum and the highest count of mold and yeast in samples containing 47% of dried barberry puree with traditional method was observed. [ABSTRACT FROM AUTHOR]

In this study, the antioxidant properties of nanoencapsulatedrosemary leave extract in biopolymer basil (Ocimumbasilicum) seed gum coating to control the oxidative stability of sunflower oil and sensorial properties of fried potato strips were studied. The rosemary leaves extract obtainedby ultrasonic bath has phenolic compounds (174.4 ± 25.9 mg gallic acid / g extract) and flavonoid (78.30 ± 3.2 mg rutin / g extract). Antioxidant activity of DPPH free radical scavenging by IC50 was 98.16 ppm and oxidative stability at 200 ppm was 5.08 h. The average size of nanoparticles in basil seed gum coating was 284.2 nm. The peroxide value and thiobarbituric acid value of oil samples were calculated every 4 days (0, 4, 8, 12, 16, 20, and 24 days). The results showed that oil oxidation in samples containing nanoencapsulated rosemary extract was less than the control sample, oil containing free extract or TBHQ. At the end of 24 days of incubation period, the peroxide valueof oil samples containing synthetic antioxidant TBHQ and oil samples containing nanoencapsulated rosemary extract in the basil seed gum were 23.4 and 17.80 mEq O2/ kg oil and thiobarbituric acid value were 0.16 and 0.06 mg of malondialdehyde/kg oil respectively.In addition, the higher sensorial score of color, odor, taste and overall acceptance wasrelated to potato strips fried in oil containing nanoencapsulated rosemary extract. The results of this study suggest the use of nanoencapsulated rosemary extract in basil seed gum coating to increase shelf life of sunflower oil. [ABSTRACT FROM AUTHOR]

Encapsulation of chia (Saliva hispanica L.) seeds extract with nano-liposomes and basil seed gum and investigation of physicochemical characteristics and its release in simulated gastrointestinal conditions Chia seeds are considered as a rich source of bioactive and functional compounds. Due to the fact that bioactive compounds are unstable against environmental factors The stability of these compounds was important And encapsulation is a useful way to increase the stability of these compounds. In this study, nano-capsules of chia seed extract (CSE) with nano liposomes and basil seed gum (BSG) were produced and its physicochemical properties and release were investigated. nano-liposomes were first prepared using lecithin and different concentrations of CSE and then coated with three levels of BSG. The physicochemical properties and the CSE release from nano-capsules were examined. The lowest mean particle size (59.23 nm), low PDI index (0.328) and high encapsulation efficiency (80.06%) were observed in the Nano -capsules containing 0.5% CSE coated with 1.0% BSG (L0.5BSG1). Since the zeta potential of nano-capsules produced in this study was higher than ± 30 mV, so they had high stability. Based on the TEM images the L0.5BSG1 nano-capsules had spherical and irregular shape and low tendency to accumulate. The FTIR analyses showed physical interaction between nano-capsule components and also confirmed the presence of phenolic compounds in the nano-capsules. In terms of release rate in the gastric and intestinal simulated conditions, the CSE-loaded nano -capsules had a controlled release relative to free CSE. Finally, the results of this study demonstrated that L0.5BSG1 nano-capsules could possibly be used successfully in the pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

One of the major challenges in application of medicinal plants is to improve the extraction efficiency of bioactive materials. Therefore, the study of factors affecting the extraction of these materials is one of the important attractive subject for researchers. Lemon verbena due to the presence of high active substances in its leaves and nutritional properties has always been noticed by researchers of medicinal and aromatic plants. In this study, the effect of solvent type, extraction temperature, extraction time and solid to solvent on the extraction efficiency of phenolic compounds, flavonoid compounds and antioxidant activity of plant leaves under ultrasonic waves was investigated based on designed experiments using response surface methodology (RSM). Our result showed that the extraction temperature and solid to solvent ratio are two effective extraction variables on bioactive compounds extraction of lemon verbena leaves under ultrasonic waves. Also our results showed that aqueous - alcoholic extract has a higher efficiency for extraction of phenolic and flavonoid compounds, and trapping free radicals when compared with pure water. The antibacterial properties of aqueous - alcoholic extract showed a significant difference compared to pure aqueous extract. The susceptibility of Escherichia coli to both aqueous -alcoholic extracts and aqueous extracts was higher than that of Staphylococcus aureus. [ABSTRACT FROM AUTHOR]

The present study was conducted to investigate the influence of drying methods on the amount of some effective compounds in fruit Ecballium elaterium M. Bieb extract based on a completely randomized statistical design with 15 treatments and 3 replications. The treatments included different drying methods (1 - Shade drying at room temperature (25±3°C) with suitable ventilation, 2 - Sun drying, 3 - Oven drying at 35°C, 4 - Oven drying at 45°C, 5 - Oven drying at 55°C, 6 - Vacuum oven drying at 35°C, 7 - Vacuum oven drying at 45°C, 8 - Vacuum oven drying at 55°C, 9 - Infrared drying at 0.2w, 10 - Infrared drying at 0.3w, 11 - Infrared drying at 0.4w, 12 - Microwave drying at 200w, 13 - Microwave drying at 500w, 14 - Microwave drying at 800w) which were compared with the fresh fruit of the plant (as a control) . The studied traits were total phenols content, total flavonoids content, radical scavenging activity assay, soluble tannin, total amino acids, total soluble protein, total alkaloids, and total cucurbitacin. The results showed that different drying methods had a significant effect on soluble tannin and cucurbitacin content (P≤0.05) and also on other traits (P≤0.01). The highest amount of total phenol and flavonoids was related to fresh plants and then vacuum oven drying at 45°C, and the highest amount of antioxidant activity and soluble tannin was found in fresh plants and then the vacuum oven drying at 55°C. The highest amount of amino acids was related to fresh plant and then 200 watt microwave treatment and the highest amount of total protein, alkaloids and cucurbitacin was related to fresh plant and then shade treatment. [ABSTRACT FROM AUTHOR]

Soybean seeds are one of the major sources of vegetable oils produced on a commercial scale And the source of compounds such as isoflavones and phenolic compounds. In this study, the effect of two methods of ultrasound assisted extraction bath and probe ultrasound in two intensities (50%w, 75%w) by using three different types of solvents hexane, isopropanol and hexane:isopropanol composition and four levels of sonication time (30, 60, 90 and 120) on total phenolic compounds, alpha -tocopherol and extraction efficiency of soybean oil were investigated. The results showed that the highest oil extraction efficiency (8.41%) was obtained at 50% intensity of probe ultrasound at 120 min by using hexan solvent. The highest phenolic content (1.57 g GAE /kg soyben oil) and tocopherole (2.66 g α -TocoPherol/kg soyben oil) were obtained at 50% intensity of probe ultrasound at 120 min by using isopropanol solvent. In bath ultrasound extraction method the highest extraction efficiency (10.76%) was related to 30 min time of sonication and isopropanol:hexane (1:1) solvent. The highest phenol (1.48 g GAE /kg soyben oil) and tocopherol (1.68 g α -TocoPherol/kg soyben oil) were observed at 90 and 120 min of sonication, isopropanol and isopropanol:hexane solvent respectively. In all extraction methods the isopropanol solvent was the best solvent to extraction phenolic compounds. The results of this study showed that extraction by using bath and probe ultrasound had different effect on extraction oil and bioactive compounds of soybean. In each extraction method the amount of mentioned compounds was related to type of solvent and extraction method. [ABSTRACT FROM AUTHOR]

Pomegranate is one of the native fruits in Iran and its consumption has been following an increasing trend especially in developed countries due to its healthy bioactive compounds. In this study, effect of edible coating (Pomegranate peel extract 1% (PPE)), Chitosan Nano Particles 1%, (CSNPs), Pomegranate peel extract loaded with Chitosan and Nano Particle Size (PPE -loaded CSNPs) on ready to eat pomegranate arils during 14 days of storage under refrigerated conditions(5±1) were investigated. pH, total soluble solids (Brix), antioxidant activity, phenolic compounds, total anthocyanin, and microbial load were analyzed after 1, 7 and 14 days of storage. The trend of pH changes was the same among different treatments. However according to the results, antioxidant activity, phenolic compounds and anthocyanins were higher in the coated pomegranate arils than in the control uncoated sample. Yeasts and molds loads in coated samples and total microbial counts were lower compared with the control. Based on the results of this study, a coating of 1% nano chitosan containing 1% pomegranate peel extract can increase the shelf life of pomegranate arils at refrigerator temperature. [ABSTRACT FROM AUTHOR]

Diseases caused by the use of chemical preservatives have increased the tendency to use natural antimicrobial and antioxidant compounds. In this study, the herbal extract of Salvia rhytidea Benth was extracted using ethanol solvent. The content of total phenols and flavonoids in the ethanolic extract were found to be 36.14 mg GAE/g and 17.13 mg QE/g, respectively, indicating the high antioxidant properties of the extract. The antioxidant activity of the extract based on IC50 in DPPH free radical scavenging and ABTS free radical scavenging was 75.32 and 66.60 mg/ml, respectively. Evaluation of antimicrobial properties of ethanolic extract of S. rhytidea by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration showed that although the extract was more effective against Gram -positive bacteria than Gram -positive bacteria, the plant can be used as a natural preservative in various industries. [ABSTRACT FROM AUTHOR]

The present study was carried out to determine the effects of UV irradiation on postharvest and quality of desert truffle. in order to increase the shelf life of desert truffles, truffles were irradiated with UV -C (2.2 mW cm - 1 ) at three different times, (control), 10 and 20 minutes and also storage in 7%, 10%, 13% 16% (w/w) NaCl and 5% vinegar solution (w/w). After applying the desired treatments, truffles were stored at 4 ° C for 160 days and sampling was performed at 40 - day intervals. Weight loss percentage, tissue firmness, phenolic compounds, vitamin C content and microbial load were evaluated.Tissue firmness was higher at the truffles that were exposed to radiation for 10 minutes than other treatments. Also, radiation had a significant effect on preventing weight loss of truffles. The lowest weight loss was related to 10 minutes of radiation treatment and also, the highest amount of weight loss was related to control treatment. Radiation at higher doses does not further improve tissue quality parameters and causes skin necrosis and damage to truffle tissue. Evaluation of truffles phenolic compounds such as caffeic acid, ferulic acid, vanillic acid, coumaric acid, cinnamic acid and catechin was measured by HPLC. Evaluation shows that radiation had a significant effect on the increase of phenolic compounds in truffles, however the amount of these compounds decreased significantly over time. Irradiation also had a significant effect on reducing the microbial load and irradiated truffle had the lowest amount of microbial growth. However, the most effective treatment to maintain tissue quality characteristics and prevent weight loss and inhibit bacterial spoilage, UV -C (10 minutes) and immersion in vinegar and Storage at 4 ° C compared to other treatments was expressed during 160 days of storage. [ABSTRACT FROM AUTHOR]

In the present study, to optimize the lycopene and phenolic compounds extraction from tomato paste, pulsed electric field in different intensities including 2, 4, 6 KW. Cm -1 and different pulse numbers including 10, 30, 60 were designed and applied. Therefore the extraction efficiency of lycopene and phenolic compounds, DPPH free radical scavenging activity as well as ferric reducing activity of the extracted oil were predicted. The statistical analysis and optimization process with the use of response surface methodology were performed. The achieved results presented that with enhancements in pulsed electric field intensity, at the beginning parameters including the efficiency of lycopene extraction and phenolic compounds extraction, DPPH free radical scavenging activity and ferric reducing power increased and then showed reductions. With enhancements in pulse number, at the beginning lycopene extraction slightly decreased then showed enhancements, but the phenolic compounds extraction rate as well as DPPH free radical scavenging activity increased slightly. The achieved results of optimization process expressed that to obtain extracts with high quantities of lycopene and phenolic compounds, pulsed electric field and pulse number should be set on 3.7 KW. Cm1 and 6 respectively to achieve the desirability value equals to 0.915. Finally the achieved results of the comparison of control sample with the treated ones expressed that, treated sample with pulsed electric field presented higher quantities for the extracted lycopene and phenolic compounds, DPPH free radical scavenging activity as well as reducing power (111.4, 45.64, 146.28 and 73.43) compared to the standard samples. [ABSTRACT FROM AUTHOR]

Background & Aims: Cancer is one of the most important issues in the world which affects public health as an important problem. Cancer is the third cause of death in Iran with an annual occurrence of 51,000 new cases [1]. Previous studies demonstrated the considerable increasing trends in the mortality of gastrointestinal cancer in Iran, especially for Gastric cancer and colorectal cancer [2]. In general, incidence rates of these two cancers are high in Eastern Europe, Eastern Asia, and South America and the lowest rates are in North America, and most parts of Africa [3]. The most critical factors that increases the risk of gastrointestinal cancer are aging, inappropriate diet, biological factors, and infectious diseases which contribute to the cancer occurrence [4]. Colon cancer is studied to be one of the most critical digestive diseases and is the second leading cause of cancer deaths [5]. Gastric cancer is important cancer in the world and the prevalence of gastric cancer is raised with aging in both men and women [6]. Colon cancer is a disorder in which malignant cells form in the large intestinal tissues [7]. On the other hand, in gastric cancer the malignant cells form in the lining layer of the stomach caused it. The risk of gastric cancer is high in Iran, and unlike in Western countries it is not under the control, thus it is on a dramatically increasing trend in Iran [8]. Secondary metabolites and phenolic compounds of plants can play an important role in reducing the side effects of chemotherapy drugs and have some positive effects on cancer cells, as well as in the expression of apoptotic pathway genes [9]. Colutea persica was used in traditional medicine as an anti-inflammatory agent in gastrointestinal problems [10]. The aim of this study was to investigate the cytotoxic effects of aqueous and hydroalcoholic extracts of Colutea persica on gastric cancer (AGS), colon cancer (HT-29), and normal fibroblast (SKM) cell lines. Methods: Fresh Colutea persica leaves were collected from the Delfard region of Kerman province in 1399. Dried leaves of Colutea persica were ground into a fine powder by the electronic grinder. At the next step, the ground powder was extracted using ethanol by the maceration. Then, it was placed on a shaker at room temperature. After that, the collective extracted was filtered using a filter membrane. The solvent extracted was evaporated in the rotary evaporator. Finally, to completely remove the solvent, the extract was placed in an oven, and the hydroalcoholic extract was maintained at -20 °C until use. In order to measure the total flavonoid content (TFC) of the extracts the aluminum chloride complex-forming assay was applied. In this method, quercetin was applied as the standard which flavonoid content was distinguished based on the quercetin equivalent. Briefly, Colutea persica extract was added to the aluminum chloride hexahydrate and mixed with potassium acetate and distilled water. After 30 minutes, the absorbance of the reaction was checked using a UV-Vis spectrophotometer at 415 nm. The blank sample was made by replacing aluminum chloride with deionized water. Before measuring, all of the solutions were filtered by using Whatmann filter papers (number 41). Total flavonoid content in Colutea persica extract was measured using the standard calibration curve which is achieved from different concentrations of the standard reference. The total phenolic content (TPC) of organic crude extracts was calculated using the FolinCiocalteu reagent method. In this method, gallic acid was used as a reference standard (20-100 μg/mL) for plotting the calibration curve. 0.5 mL of the Colutea persica extract was added to 1.5 mL of Folin-Ciocalteu solution. Then, it was diluted (1:10) with deionized water and added to the sodium carbonate solution. The absorbance was recorded after one hour at 765 nm by using a UV-Vis spectrophotometer. Finally, the total phenolic content was calculated based on gallic acid equivalents (mgGAE/g). All the experiments were done in triplicate. Cytotoxic effects of 5, 10, 25, 50, 100 μg/ml concentrations of aqueous and hydroalcoholic extracts were evaluated on the cells for 24 hours using MTT assay. The apoptosis induction was monitored using flowcytometry by annexin-V FITC/PI doublestaining. Cells were seeded and after 24 h they were incubated with a 1.25 mg/ml concentration of the extract and for each treated cell line, one control cell was considered. The annexin V/PI assay was performed to confirm the cytotoxic activity of the plant extracts against AGS and HT-29 cell lines. Total RNA was isolated from cells using RNX-plus TM Reagent before and after treatment. Total RNA was reverse transcribed to cDNA using M-MuLV-RT and random hexamers. The cDNA was assayed by real-time PCR using primers for BAX and BCL-2 genes. Data were analyzed using SPSS software, one way ANOVA, Tukey test at p ≤0.05... Results: The MTT assay revealed the cytotoxicity against both two cell lines (HT29 and AGS) in comparison to the HT29 and AGS normal cell line (SKM). The expression level of BAX gene increased and BCL2 gene decreased in AGS cell line after treatment by plant extract. (p<0.05). The total phenolic content was expressed in terms of milligram gallic acid equivalent per gram dry weight of plant extract. The total phenolic content of hydroalcoholic and aqueous extracts of Colutea persica were 5.02±.05 and 5.85.±0.08 mgGAE/g respectively. Conclusion: In conclusion, our findings show that Colutea. persica has anti-cancer effects in vitro against AGS and HT-29 cancer cell lines. Induction of apoptosis by using plant extract was achieved by down-regulation of BCL2 and up-regulation of BAX. Finally, the current study suggests that Colutea. persica may have cancer-fighting properties and could be a promising new candidate in this field. Besides, the molecular target of Colutea. persica and its mechanism are unknown, and the author intends to use animal models and bioinformatics methods to discover the active ingredients of Colutea. persica. [ABSTRACT FROM AUTHOR]

In order to study the effects of pumice (control, 30 and 60 ton ha-1) and different concentrations of Acadian and Estemplex (algae extract) (0, 1.5, 3 and 4.5 ml L-1) on the growth and some physiological characteristics of Coriandrum sativum L., an experiment was conducted as factorial based on a randomized complete block design with three replications at Azarbaijan’s Shahid Madani University, Iran during 2018. The results were suggestive of significant interactions of soil cover and foliar applications on phenolics content, superoxide dismutase activity, Mg, Zn, K and P content of Coriandrum sativum L. The highest concentration of total phenolic compounds was recorded with application of 30 ton ha-1 pumice × 4.5 ml L-1 Acadian and Estemplex. Moreover, the highest concentrations of chlorophyll a and b were recorded at 4.5 ml L-1 Acadian and 3 and 4.5 ml L-1 Estemplex. Application of 3 and 4.5 ml L- 1 Estemplex and 3 ml L-1 Acadian led to the greatest total soluble solid contents. The highest amount of plant dry weight were achieved in the presence of 3 and 4.5 ml L-1 Acadian and 1.5 and 3 ml L-1 Estemplex. The highest chlorophyll, flavonoids, protein, and N concentrations and plant dry weight were observed in the presence of 30 ton ha-1 pumice soil cover. Furthermore, 30 and 60 ton ha-1 pumice application reduced IC50 content. In conclusion, application of 30 ton ha- 1 pumice and foliar-applied bio-fertilizers, particularly Estemplex (1.5, 3 and 4.5 ml L-1) had positive effects on the growth and physiological traits of Coriandrum sativum L. [ABSTRACT FROM AUTHOR]

Today, the demand for the production of useful products in order to prevent various diseases and improve the physical and mental health of consumers is increasing. Foods containing plant-based ingredients can play an important role in achieving this goal. Therefore, the aim of this study was to produce cheese using wind cheese extract as vegetable cheese and chuchak and marjoram with the aim of investigating the antioxidant properties of analog cheese and comparing it with cheese prepared with cow's milk and animal cheese (as a control sample) during The ripening period is 60 days. In this study, 1.5% of wind cheese plant extract, 1% of Chouchaq plant and 0.5% of marjoram plant were added to the analog cheese sample. The results showed that the moisture content of the analog cheese sample was higher than the cheese prepared with cow's milk and increased over time. The pH, fat and hydration in analog cheese were lower than in cow's milk cheese sample. With increasing time, the pH decreased and the water content increased. Also, phenolic compounds in analog cheese sample were more than cow's milk sample, which decreased with increasing time. On the other hand, IC50 in analog cheese sample was less than cow's milk. The results also showed that the textural properties such as firmness, cohesion and elasticity in the analog sample are less than cow's milk cheese. However, the overall acceptance rate of the samples was higher than the mean score. Also, in the analog sample, the amount of initiator bacteria was less than the control sample during the whole storage period. Contamination was seen. [ABSTRACT FROM AUTHOR]

In this study, some physicochemical properties of apple powder produced by different drying methods were evaluated. In order to investigate the storage effect on the nutritional properties of apple powders, the samples were packed in a modified atmosphere and examined at intervals of 135 and 270 days. Apple slices were dried by freeze drying, microwave and oven drying methods as well as apple juice by spraying and foam mat drying methods. The results showed that the highest levels of vitamin C (ASA), flavonoid compounds (TF) and phenolic compounds (TP) were related to powders produced by freezing and spray drying, respectively. Minimal color changes compared to fresh samples were observed in powders produced with freeze and then microwave dryers. Packaging in the modified atmosphere resulted in a significant reduction in the degradation of ASA, TF and TP compared to the normal atmosphere during 270 days of storage. The results showed that the drying method had a significant effect on the properties of apple powder and among the studied methods, freeze-dried and sprayed drying were suitable for drying apples sliced and its juice, respectively. [ABSTRACT FROM AUTHOR]

In the present study, the hydroalcoholic extract of Seidlitziarosmarinus was obtained using maceration method and its antifungal effect against fungi species causing orange fruit rot (Penicillium digitatum and Penicillium italicum) according to disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum fungicidal concentration were evaluated. In addition, the content of total phenols and flavonoids and the antioxidant activity of the hydroalcoholic extract of S. rosmarinus were determined. According to the results of disk diffusion and well diffusion agar tests, the antifungal activity of the extract was dependent on its concentration and P. digitatum was the most sensitive fungal strain to the extract. Moreover, both fungal strains were unable to grow in the presence of 32 mg/ml extract and the minimum fungicidal concentration for P. digitatum was 512 mg/ml. The contents of total phenols and total flavonoids of the extract were 26.19 mg GAE/g and 11.10 mg QE/g, respectively. The results of antioxidant activity showed that the hydroalcoholic extract of S. rosmarinus is able to scavenge DPPH (112.14 μg/ml) and ABTS (103.46 μg/ml) free radicals. In general, the results of this study show that the hydroalcoholic extract of S. rosmarinus plant contains phenolic compounds with antifungal and antioxidant potential. [ABSTRACT FROM AUTHOR]

Cinnamon has proven health and healing effects due to its numerous phenolic compounds. On the other hand, the use of nanoliposome to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. Therefore, in order to produce a functional product and increase the desire to consume milk, in the present study, high-fat milk enriched with cinnamon was prepared by a nanoliposomal system with zein hydrolysate. Encapsulation efficiency, loading capacity, particle size, and particle size distribution of the prepared liposomes were evaluated and then the amount of total phenolic compounds, antioxidant activity, color index, viscosity, and sensory properties of enriched milk were evaluated on the first and seventh days. The results were compared with milk containing cinnamon extract and control milk. The particle size and distribution of the liposomal system were in the range of 376-403 nm and 0.63-0.54, respectively, and the encapsulation efficiency and loading capacity were higher than 85% and 53%, respectively. The results showed that the addition of cinnamon using the liposomal system had no significant effect on the properties of fortified milk and was evaluated similarly to the control sample. The amount of phenolic compounds and antioxidant activity of cinnamon-enriched milk by the liposomal system on the seventh day was higher than the control sample (phenolic compounds about 35 times and antioxidant activity about 7 times) and also the sample enriched with cinnamon extract (phenolic compounds about 1.5 times and antioxidant activity was about 2 times). In terms of color, the addition of cinnamon as extract decreased the L*, increased a* and b* of milk, while it was evaluated similarly to the control sample as the liposomal system was used as a carrier. Sensually, enriched samples using the liposomal system due to lack of negative effect on sensory properties had a high similarity to the control sample and no significant difference was observed between the two samples. [ABSTRACT FROM AUTHOR]

This study investigated the total phenols and flavonoids content, antioxidant potential (based on DPPH and ABTS free radical scavenging methods), and antibacterial mechanism (based on disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration) of ethanolic extract of Mentha aquatica. The extract contained significant levels of bioactive phenolic compounds (total phenol: 88.47 ± 0.32 mg gallic acid per gram of extract; total flavonoids: 39.15 ± 0.25 mg quercetin per gram of extract) with acceptable ability in scavenging DPPH (58.50 ± 0.57%) and ABTS (51.44 ± 0.32%)free radicals. The growth of pathogenic and spoilage bacteria, especially Gram - positive bacteria (Staphylococcus aureus and Bacillus subtilis ) in comparison with Gram -negative pairs (Escherichia coli and Salmonella enteritidis) was strongly inhibited by the plant extract. In general, Staphylococcus aureus and Salmonella enteritidis were the most sensitive and resistant microbial strains to the ethanolic extract of M. aquatica, respectively. The present study showed that the ethanolic extract of M. aquatica with significant antioxidant and antimicrobial properties can be used to develop new natural preservatives for food and medicinal purposes. [ABSTRACT FROM AUTHOR]

Today, the tendency to use flaxseed oil as a rich plant source of ω -3 fatty acids has increased. But the high content of unsaturated fatty acids in flaxseed oil makes it highly susceptible to oxidation. In this study, to produce flaxseed oil powder with more stability than oil, rosemary leaf powder (as a natural source of antioxidants) in 3 levels (5, 10 and 15% of oil) and 3 different proportions of flaxseed oil and Microcrystalline cellulose (50:50, 50:75 and 50: 100) were mixed together . The results showed that by transporting the oil to the powder form and addition of rosemary leaves, the rate of increase in peroxide, thiobarbituric acid and acidity during storage was decreased significantly (p < 0.05). Storage at refrigerator (4 ºC) was more effective than room temperature (25 ºC) in increasing oxidative stability of samples during storage. Oxidative stability increased with increasing the concentration of microcrystalline cellulose and rosemary leaves. Addition of rosemary leaves caused a slight increase in acidity in the samples. Rosemary leaves also increased phenolic compounds, chlorophylls and carotenoids in the samples. Mixing the oil with microcrystalline cellulose significantly (p < 0.05) reduced the decomposition rate of phenolic compounds, chlorophyll and carotenoid contents. It was concluded that by mixing flaxseed oil with microcrystalline cellulose and rosemary leaves, a new powder product with suitable oxidative stability is introduced, which has the potential to be applied directly on foods such as salads or to be used in different food formulations to fortify them with natural antioxidants and ω -3 essential fatty acids . [ABSTRACT FROM AUTHOR]

In order to investigate the effects of foliar and root application of selenium (0 and 20 µM) on some physiological and biochemical parameters of wheat (Triticum aestivum L.) var. Chamran under salt stress (0 and 100 mM NaCl), an experiment was conducted hydroponically based on a completely randomized factorial design with three replications at Payame Noor university in 2017. Results showed the significant decreases in growth parameters, chlorophyll to carotenoids ratio, and chlorophylls and total protein contents while significant increases were recorded in malondialdehyde, proline, anthocyanin, and total phenol contents of plant shoots under salt stress. Under control condition, both forms of selenium application significantly decreased the root length while increasing the total phenol content. Moreover, significant increases in proline and carotenoids contents were found under foliar application of selenium in control plants. Under salinity stress, foliar application of selenium significantly increased the root length and shoot fresh weight and its application at both forms improved the other growth parameters of plants. Likewise, significant increases in protein and chlorophylls contents of plants by foliar application and soluble sugars and total phenols contents of plants by both forms of application of selenium were attained under salinity. Only foliar form of application of selenium could decrease the malondialdehyde content of plants under salinity stress. According to the findings, selenium application, especially through leaves, played a remarkable role in ameliorating the effects of salt stress in wheat.

Introduction: Tyrosol (2-(4-Hydroxyphenyl) ethanol) is one of the natural phenolic compounds in olive which has antioxidant and anticancer effects. During the olive oil mill process, a lot of the phenolic compounds are released into the water which can contaminate the environment.However, these can be converted into useful ingredients and valuable dietary supplements. In the present study, tyrosol was converted to hydroxytyrosol by spore displayed tyrosinase and the anticancer effect of hydroxyl tyrosol was studied on MCF-7 breast cancer cells. Materials and Methods: Spore suspension of the recombinant Bacillus subtilis DB104 (pSDJH-cotE-tyr), constructed in our previous research by genetic engineering methods and surface display technique, was prepared in sporulation medium. The spores were used in the bioconversion of tyrosol to hydroxytyrosol and the reaction was assayed by high-performance liquid chromatography. The anticancer effect of hydroxytyrosol on the MCF-7 breast cancer cell line was studied by a flow-cytometer. Results: The results of the study revealed that 1mM of tyrosol was converted to 1mM of hydroxytyrosol after 60 min. The anticancer effect of hydroxytyrosol on MCF-7 was determined more than 80% after 48 h incubation. Discussion and conclusion: According to the obtained results, spore displayed tyrosinase as an active enzyme is able to produce useful compounds with anti-cancer properties from olive oil derivatives. The anti-cancer effects of hydroxytyrosol produced by biotransformation of tyrosol on MCF-7 breast cancer cells are confirmed by previous studies. [ABSTRACT FROM AUTHOR]

In this study, first extraction from the C. dactylon rhizomes was performed with methanol solvent using maceration method, and total phenolic compounds in the extract were identified and determined. Then the antioxidant effects of the extract in different concentrations (0, 100, 200, 400, 800 and 1000 ppm) on the oxidative stability factors of soybean oil including peroxide value, acidity value, thiobarbituric acid index (TBA) and rancimat value during kept of oil in an oven at 60 °C for 72 hours was evaluated and compared with the synthetic antioxidant BHT (200 ppm). The identification results of phenolic compounds by GC/MS showed that the total amount of phenolic compounds in the C. dactylon rhizomes extract was measured as 917.08 mg/kg and the major phenolic compounds of the extract including Hydroquinone (66.89%), Thymol (1.23%), Levoglucosenone (2.48%) and Vanillic acid (1.35%) were identified. With increasing the concentration of the extract, the amount of polyphenolic compounds and as a result, the free radical scavenging activity of the extract increased. Evaluation of soybean oil stability against oxidation also showed that among the studied concentrations of methanolic extract, the concentration of 1000 ppm due to having the highest amount of phenolic compounds and therefore the highest antioxidant activity, was determined as the most effective concentration level of the extract in increasing the oxidative stability of soybean oil, so that better results were obtained than BHT synthetic antioxidant at a concentration of 200 ppm. Thus, the methanolic extract of the C. dactylon rhizomes can be used as a cheap and available antioxidant source in the edible oils industry. [ABSTRACT FROM AUTHOR]

vinegar is a functional and widely used seasoning around the world that is made from various raw materials. Since there are many reports confirming the antioxidant power of vinegar and its use as a fat burner and weight-loss ingredient, so it is necessary to study the composition and characteristics of different types of vinegars. Jujube vinegar was prepared using different treatments and the best product was selected. Traditional grape and apple vinegars and industrial apple vinegar were also purchased from the local market. physical and chemical tests including acidity, pH, calorimetric, antioxidant capacity, phenolic compounds, sensory and color evaluation were performed on vinegar samples. Based on the results, the minimum and maximum values for pH, acidity, and Brix tests were 2.91 to 3.27, 3.20 to 5.31, and 4.93 to 14.47, respectively. The highest amount of phenolic compounds (5042.67) and antioxidant activity (32.88%) was observed in jujube vinegar. The lowest color components of L, a, and b were 26.11, -5.20, and 32.21 in industrial apple vinegar, respectively. The highest and lowest scores of Average Comparison for taste, color, odor, and general acceptance were observed in jujube vinegar and commercial apple vinegar. The type of raw material and the conditions of the fermentation process have the greatest impact on the quality of the final vinegar the correlation between the color of the traditional vinegar samples and antioxidant properties indicates the presence of more phenolic compounds, which in the case of commercial apple vinegar indicates the presence of caramel in vinegar. [ABSTRACT FROM AUTHOR]

Recent epidemiological studies have indicated the anticancer activity of an isothiocyanate compound named sulforaphane that exists in cruciferous vegetables. Broccoli sprouts are popular because of containing far more anticancer, antioxidant, glucosinolate, and polyphenolic compounds than in mature broccoli. The main objective of this research was to produce a vegetable smoothie based on broccoli sprouts as a nutritious, health-enhancing snacking-drink. Broccoli sprouts were added at six different levels (0%, 2/5%, 5%, 7/5%, 10%, 12/5%, 15%) to a green smoothie made with carrots, apples, spinach, avocado, orange, lime, Stevia, and Gellan gum.Physicochemical, rheological, and sensory properties, along with levels of the bioactive compounds (Phenolic, antioxidant capacity, Chlorophyll), were studied during storage for 14 days at 5°C. The results showed that the addition of 15% broccoli sprout to the smoothie increased synegistically the phenolic compounds content and antioxidant activity by 38% and 24%, respectively. All of the treatments showed viscoelastic behavior. A pseudoplastic behavior with a flow index of less than 1. Sensory evaluation of the smoothie samples indicated the highest overall acceptance for smoothie samples containing 12.5% of broccoli sprout and using the higher levels negatively affected the sensory properties. As a result, a green smoothie containing 12.5% broccoli sprouts could be introduced as a healthpromoting snacking-drink. [ABSTRACT FROM AUTHOR]

Natural antioxidants are nowadays used to replace synthetic antioxidants to delay or prevent the oxidation of edible oils. In this study, Rapeseed (Brasica napus L.) was used as a natural compound to improve oxidative stability and increase shelf life of soybean oil. In this study, the extract was extracted under the influence of three variables at three levels: concentration (200, 500 and 800 ppm), time (10-30 minutes) and temperature (35-55°C). After extraction optimization, extracts with the highest antioxidant activity and total phenolic compounds were added to soybean oil with three concentrations (800, 500 and 200 ppm) and then oil samples at three levels temperature (72, 48 and 24 hours) and temperature (65, 55 and 45°C) were maintained. After various experiments on the extracts, the best extraction conditions for the extracts were determined using response surface methodology and extraction at optimum conditions. The results of the extract extraction optimization process showed that in the hydroethanolic extract, the optimal concentration was 200 ppm, the optimal time was 30 minutes and the optimum temperature was 47.028°C, which was used to evaluate the optimal amount of inhibitory free radical activity and total phenolic compounds in hydroethanol extraction were 43.885% and 39.852 mg GA/g, respectively. The time obtained from the oxidative stability of the oil showed that the time was 72 hours, the concentration was 200 ppm, and the temperature was 45°C. The results of oxidative stability of oil showed that the peroxide and thiobarbiotic acid indices in hydroethanolic extraction were 2.388 meq O2/kg and 0.329 mg/kg, respectively. The results of this study showed that natural antioxidants can be used as an alternative to synthetic antioxidants in edible oil formulations. [ABSTRACT FROM AUTHOR]

Free radicals and reactive oxygen species and their effects on biological systems have caused many problems in recent years.Antioxidants are able to protect biological systems against these factors and play an effective role in human health.The aim of this study was to optimize the extraction of phenolic compounds and the extent of free radical scavenging activity by ultrasound.Finally, the optimal sample of chestnut fruit extract was selected and this sample was added to soybean oil along with maceration extract and synthetic antioxidant (BHT) and examined with a control sample.In this study, the extraction process by ultrasound technology with 3 factors at 3 levels including time (10, 20 and 30 minutes), ultrasound intensity (20, 60 and 100 kHz) and concentration (200, 400 and 600 ppm), Which was investigated by the optimization response surface method.The results of statistical analysis to determine the optimal state for extracting 30 minutes, ultrasound intensity 69.32 kHz and concentration of 600 ppm chestnut fruit extract were determined.Under these conditions, free radical scavenging power was 65.23% and the amount of phenolic compoundswas 43.1518 mg.The results of oxidative stability of oil in control sample and maceration extraction sample and optimal sample and synthetic antioxidant (BHT) showed that the optimal sample had a greater effect in reducing the peroxide index and thiobarbituric acid than the control sample and synthetic antioxidant (BHT). [ABSTRACT FROM AUTHOR]

The aim of this study was to produce nanoparticles of plant extract such as peppermint in,β-Cyclodextrin by ultrasonication. This study was meant to investigate method of extract, size of the Nano particles, physical properties of Nanoparticles, microbial analysis such as the effect of Nano extract on Ecoli O157:H7 in doogh and sensory test. A randomized complete design (RCD) was used to characterize the factors, Factor T (variable storage temperature) in 3 levels (4,19 and 35 ° C) and a variable storage time (Z) in 3 levels (time and days of the 22,45 and zero maintenance) was investigated. The results represent the means of three replicates. The results showed that with increasing temperature the growth of E. coli will be increase(P ≤ 0.05).All interaction between bilateral interactionson the number of E. coli were significant on Dough(p<0.01).E. coli bacteria decreased with increasing storage time, Escherichia coli yeast growth during the storage in Nano samples was significantly lower than control samples (P ≤ 0.05). Nano extracts with gradual release of phenolic compounds over time have inhibitory for micro-organisms. Temperature and storage were significant (p<0.01).As well as the interaction between bilateralreleases of phenolic compounds were significant(p<0.01).And the result of sensory test showed that the Nano extract sample got the highest score. [ABSTRACT FROM AUTHOR]

The aim of study was to produce gluten-free cake for celiac patients using Ajowan powder and to increases of its nutritional value and improve its textural properties. For this purpose, Ajowan powder at 0, 3, 6, 9, 12 and 15% levels was added into gluten-free cake formulation and their effects were evaluated on nutritional (fiber, water activity, phenolic compounds, flavonoid compounds and antioxidant activity), and technological characteristics (color, porosity and microstructure and hardness) of cake. According to obtained results, the use of Ajowan powder caused an increase in fiber content and water activity of glutenfree cake. Also, the porosity of the samples increased with increasing the amount of Ajowan powder. Color parameters of the cake crumb showed that increasing the amount of Ajowan powder caused a decrease in brightness index (L*), an increase in redness (a*) and yellowness (b*). By increasing the Ajowan powder level to 15%, the content of phenolic and flavonoid compounds as well as the antioxidant activity of the samples increased 8.9, 14.3 and 4.1 time more than control sample, respectively. Moreover, cake hardness increased with increasing Ajowan powder level during 14 days of storage, but it was not evident in low levels of Ajowan powder. 15% Ajowan powder and control samples had highest (0.89 N) and lowest (0.13N) hardness, respectively. Sensory evaluation performed by the panelists also showed that the overall acceptability was higher at samples treated with 3 and 6% of Ajowan powder than other samples. Finally, the sample containing 6% of Ajowan powder was introduced as the best sample. [ABSTRACT FROM AUTHOR]