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In this study, the effect of different concentrations of three types of gaseous mixtures (carbon dioxide, nitrogen),as well as vacuum condition and also ordinary condition as control and essential oils of ginger and cuminum were evaluated for extending shelf life of traditional muffin of Ahvaz at 25 °C in one 4-layer container. Ordinary conditions as control packaging, were compared with four type of modified atmosphere packaging 1) 80% CO2 + 20% N2; 2) 20% CO2 + 80% N2; 3)50% CO2 + 50% N2, and 4) under vacuum condition along with injection essential oils of ginger and cuminum, and samples without essential oils.Experiments were performed on samples as follows microbial test (aerobics count, mold and yeast count) and chemical pH test, sensory evaluation and amount of dripped water at different times,during 60 days. The results were performed in a completely randomized design using SPSS statistical software (Ver:22) and Duncan's multiple range test method, with confidence level of 95% (P <0.05). The shelf life,of muffin samples were reported with ginger essential oil under gas compositions, 80% CO2; 50% CO2 & 20% CO2; 60, 58 and 45 days, respectively, in vacuum and ordinary conditions were 40, 35 days, with cuminum essential oil in gas compositions, 80% CO2,55 days, in conditions 50% CO2 & 20% CO2 45 and 40 days, in vacuum and control were 35, 30 days, without essential oil injection, under gas compositions 80% CO2; 50% CO2 & 20% CO2; 45, 35, 30 days in vacuum and ordinary conditions were 25, 20 days, respectively. The best condition belonged to samples containing ginger essential oil under conditions 80% CO2, and had desirable effects on amount of dripped water and pH and also sensory properties of samples, which were evaluated due to their high antimicrobial properties. [ABSTRACT FROM AUTHOR]

Triticale is a successful crop of wheat and rye. Ginger has antioxidant and antimicrobial properties. Therefore, the purpose of this study was to produce functional cookies containing triticale and wheat flour and ginger powder and essential oil. In the first part of this study, wheat flour (0-50 %) in cookie formula was replaced with triticale. Moisture, firmness, specific volume, porosity, color, and microstructure of cookies were evaluated. In the second part, ginger powder (0-5%) and essential oil (0-150 ppm) were used in the formula and antioxidant, microbial and sensory properties of the cookies were evaluated. In the first part, the sample containing 15% triticale flour had more moisture (14.29%) compared to other samples during one month of storage. The sample containing 15% triticale flour and control had the same specific volume (1.90 cm3 /g), porosity (18.5%) and firmness (4.1 N) and no significant differences were observed between properties of these samples. Antioxidant activity of sample containing 15% triticale flour (control of the second part), sample containing 15% triticale flour and 5% ginger powder and sample containing 15% triticale flour and 150 ppm ginger essential oil was 4.6, 29.8 and 69.2% respectively. Also, the growth results of mold and yeast showed ginger can be used as an antimicrobial agent and inhibit positive growth of mold and yeast in all concentrations of essential oil consumption and at the level of 5% powder. Finally, the highest score of sensory properties was given to the control sample, the sample containing 1 and 3% ginger powder and the sample containing 50 ppm ginger essential oil. Finally, Cookies containing 15% triticale flour in the presence of 3% ginger powder or 50 ppm ginger essential oil can be introduced as the best examples of this research. [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]

Oxidation of fats and oils leads to the production of harmful substances that endanger the health of the consumer. One of the oils disposed to oxidation is soybean oil, which due to the relatively high amount of unsaturated fatty acids in this oil, its stability against oxidation is low. Therefore, the aim of this study was to investigate the antioxidant activity of mountain watermelon fruit extract and the effect of this fruit extract on increasing the stability of soybean oil. Extraction was performed by solvent extraction method with the help of ethanol as solvent with three factors (time, intensity and temperature) at 3 levels and 6 replications at the center point of the design by the response surface method. The results of statistical analysis were reported in optimal conditions, time of 18.62 minutes, sound intensity of 84.56 kHz and temperature of 49.52°C and extraction efficiency of 34.84%. Under these optimal conditions, the amount of phenolic compounds and free radical scavenging power of the extracts at concentrations (100, 200, 200, 400, 800 ppm) were measured by Folin and DPPH tests, and then the extract was concentrated at concentrations (100, 200, 400, 800, 800 ppm). Samples of soybean oil without added antioxidants and parameters of peroxide index, thiobarbiotic acid index (TBA) were compared with samples of soybean oil containing 200 ppm synthetic antioxidants (BHT) and control sample. The results showed that with increasing the concentration of mountain watermelon extract in soybean oil from 800 to 100 ppm, the index of peroxide, thiobarbiotic acid index (TBA) decreases and the concentration of 800 ppm of the extract due to higher levels of antioxidant compounds is more effective in inhibiting free radicals. [ABSTRACT FROM AUTHOR]

Introduction: Curcumin has an effective protective and therapeutic role in antioxidants that can play an important role during exercise. Therefore, this study aimed to investigate the effect of swimming training and curcumin supplementation on antioxidant indices inactive young men. Methods: In this quasi-experimental study, 40 young men with an age range of 25-20 years were randomly and purposefully selected and divided into four groups of exercise with curcumin, exercise, curcumin, and control. Curcumin was administered orally at a dose of 80 mg nano-micelles daily for four weeks by the groups. Swimming exercises were held for one week for four weeks and three days a week. Blood samples were taken at baseline after the last training session. Paired t-test, one-way ANOVA, and Bonferroni post hoc tests were used for statistical analysis of data. Results: The results showed that SOD, CAT, and GPx enzymes increased in the exercise group with curcumin (P≤0.05). In addition, curcumin was able to improve the levels of SOD and CAT enzymes (P≤0.05). Also, no difference was observed in the training and control groups in all three enzymes (P> 0.05). Conclusion: According to the results of this study, it can be suggested to use curcumin supplements to increase the effects of swimming exercises to improve the level of antioxidant enzymes. [ABSTRACT FROM AUTHOR]

Regarding the antioxidant properties of Adiantum capillus-veneris, identification of phytochemical compounds, extraction of phenolic compounds, and determination of inhibitory activity of free radicals of this plant seem necessary. Therefore, in this study, the structure of fatty acids, tocopherols, sterols, and phenols was identified. Then, the effect of methanol and ethanol solvents on extraction of polyphenolic compounds and antioxidant activity of Adiantum capillus-veneris leaf extract were investigated. The results of identification of the chemical compounds of the extract showed that palmitic acid was the predominant saturated fatty acid, gamma and beta tocopherols were the most abundant tocopherols, cytosterol the most abundant sterol, and syringic acid and hydroxytyrosol the main phenol of the leaf extract. Measurement of phenolic compounds showed that by increasing the concentration of extract up to 1000 ppm, the amount of polyphenolic extracted in methanol and ethanol solvents increased to 240.65 and 142.4 mg GA/g, respectively, but the extraction percentage of these antioxidants by methanol was significantly higher than ethanol. In the next step, the inhibitory activity of free radicals was measured at different concentrations of methanol and ethanol and compared with the synthetic antioxidant BHT at 200 ppm; it was found that increasing the antioxidant properties of methanolic and ethanolic extracts depend on concentration, meaning that by increasing the concentration of extracts from 200 ppm to 1000 ppm, the antioxidant activity increased significantly and at a constant concentration, the methanol-extracted extract had more radical scavenging activity than the ethanol-extracted extract and both extracts had more antioxidant activity than synthetic antioxidant BHT. Generally, the results of this study showed that methanol is a more effective solvent in extraction of phenolic compounds from Adiantum capillus-veneris leaves. There was also a positive correlation between the amount of phenols and antioxidant activity. [ABSTRACT FROM AUTHOR]

One of the ways to prevent the oxidation of oils and fats is the addition of antioxidants, but since synthetic antioxidants may have adverse effects on the body, they are gradually removed from the list of antioxidants. Therefore, it is necessary to produce and produce natural varieties. Therefore, the aim of this study was to investigate the possibility of using natural extract extracted from Carduus pycnocephalus L. to prevent oxidation of soybean oil and compare it with essential oil. In this study, the extraction process was performed by ultrasound technology with 3 factors of 3 levels including concentration (200, 500 & 800 ppm) time (10-30 minutes) and temperature (55-35°C) by response surface methodology. To investigate the antioxidant effect of different concentrations of extracts on oxidative stability of soybean oil, peroxide value and thiobarbituric acid reactive index were used. The optimization results showed that the optimum conditions were: temperature 48.483 ° C and time 299. 201 min and concentration of 594.745 ppm. According to the optimization results of free radical scavenging and Folin compounds were reported 32.537% and 40.378%, respectively. The results of oxidative stability of oil showed that both extracts and essential oils were effective in preventing oil oxidation. Also, the type of extracted material was related in two ways. Since the extract has the most antioxidant effects in the oil and is more effective than the essential oil in the oil, it can be a good alternative to synthetic antioxidants in frying oils. [ABSTRACT FROM AUTHOR]

Background & Objective: Curcumin has antioxidants effects and strong anti-inflammatory properties and has a protective and therapeutic roll. This combination can be effective in reducing inflammation and increases reactive oxygen species (ROS) in the skeletal muscle and blood. This study aimed at investigating the effect of supplementation with curcumin on antioxidants enzymes after a basketball intensive training session in girls. Materials & Methods: For this purpose 30 female basketball players are divided into 2 homogeneous supplement and placebo groups. Oral curcumin was used for a period of 14 days,3 time a day in the amount of 1200 mg by the supplement and placebo groups. After 14 days of supplementation, all subjects participated in the basketball acute training protocol. Blood samples were collected and used for determination of antioxidant enzymes activity on base, after supplementation and after exercise training. Differences between the placebo and curcumin groups were analyzed by analysis of variance (ANOVA) repeated measures test and Bonferroni test was used for post hoc multiple comparisons among means. Results: Mean± SD showed all antioxidant enzymes increased but ANOVA repeated measures results showed that GPX and SOD activity (U/mg pro) in supplemental group was increased significantly (P=0.05); Whereas, CAT and GR activity (U/mg pro) were not significantly different. Conclusion: These findings showed that curcumin consumption before one bout acute training may affect antioxidant enzymes concentration and promotes antioxidant capacity of adolescent athletes during heavy competitions. This strategy can accelerate recovery from repeated stress. Curcumin increased antioxidant activities. [ABSTRACT FROM AUTHOR]

Aims Environmental pollution and exposure to toxic metals such as lead can induce to chronic and malignant diseases and has considerable complications including carcinogenicity, immunotoxicity, and neurotoxicity. The aim of this study was to compare the protective effect of clove essential oil and vitamin C on the toxicity of lead accumulation in quail eggs. Materials & Methods The current clinical trial study was performed on 360 quail chicks in a poultry farm of the Veterinary Medicine faculty of Shahrekord University in 2016. Quails were randomly divided into 6 groups with different diets. After intervention, at the age of 42 days, 5 eggs were gathered from each group. An Atomic Absorption Spectroscopy (AAS) was used to determine the tissue accumulation of lead in quail eggs. To measure the amount of lipid oxidation, TBARS (Thiobarbituric Acid Reactive Substances) test and Malondialdehyde (MDA) was measured. The data were analyzed using one-way analysis of variance and Tukey’s post hoc test by GraphPad Prism 5 software. Findings The mean of lead accumulation in quail eggs in the group receiving lead and clove essential oil was significantly lower than those receiving lead (p<0.05). Also, the mean concentration of malondialdehyde in the lead intake group was significantly higher than that of the two groups receiving the lead plus the essential oil of clove or vitamin C (p<0.05). Conclusion The use of clove essential oil in quail diet has a more protective effect than vitamin C on the toxicity of lead accumulation in quail eggs. [ABSTRACT FROM AUTHOR]

Osmotic dehydration is a pre-treatment for conventioal air drying by removal of product water hence decreasing drying time. It also improves sensory, functionality and nutritional characteristic of dried food products. In this study, osmotic dehydration of fresh ginger in 50 and 70% w/w sucrose solutions was done. Then samples were dried in cabinet drier in 60 ̊C and air velocity of 1 m/s. Drying curves were obtained, and color parameters (L, a, b, ΔE) and volatile compounds were measured. Drying time in both treated samples and control was significantly different (P<0.01). The lowest and highest drying times were related to samples pretreated with 70% sucrose solution (7 h) and control (11 h); respectively. The highest and lowest L values were observed in sample pretreated in 70% sucrose solution concentration (71.33) and control (33.64); respectively. GC/MS analysis showed that the most important aromatic compound was a-zingerberene (26.5%) which decreased during drying process. Osmotic dehydration caused some aromatic compounds such as Camphene increased from 6.77% in fresh sample to 29.38, 29.45 and 29.44% in dried control sample, samples dehydrated in 50% and 70% sucrose solution; respectively. The amounts of --Phellandrene and Geranial also showed increasing trend but the Neral decreased from 5.75 in fresh sample to 0.659, 1.1 and 1.30% in dried control sample, samples dehydrated in 50% and 70% sucrose solution; respectively. [ABSTRACT FROM AUTHOR]