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Abstract Melamine is a recognized food contaminant that can arise incidentally or intentionally in specific categories of food. This study aimed to validate the melamine detection and quantification in infant formula and milk powders and also analyzed 40 samples consist of infant formula and milk powders from commercially available food products, from different geographic regions of Iran. The approximate content of melamine in samples was measured by High-performance liquid chromatography-ultra violet (HPLC–UV) system. A calibration curve (R2 = 0.9925) was established for detection of melamine in the range of 0.1–1.2 μg mL−1. Limit of quantification and limit of detection were 1 μg mL−1 and 3 μg mL−1, respectively. The presence of melamine in infant formula and milk powdered was investigated and it was observed that the amount of melamine in samples of infant formulas and milk powders was 0.001–0.095 mg kg−1 and 0.001–0.004 mg kg−1, respectively. These values were found to be within the prescribed limits by the European Union and Codex Alimentarius Commission legislation. It is important to note that the consumption of these dairy products, which contain low content of melamine, does not pose any significant threat to consumer health. Furthermore, the results of the risk assessment confirmed this issue.

Abstract Bread is one of the most consumed foods all over the world. Several contaminants are identified in bread. Polycyclic aromatic hydrocarbons (PAHs) is one of these contaminants. This systematic study evaluates the amount of four carcinogenic PAHs (PAH4) in various types of breads. To conduct this study, a comprehensive search was carried out using keywords of polycyclic aromatic hydrocarbons, PAHs, PAH4, and bread, with no time limitations. 17 articles were selected and fully evaluated. The observed range of PAH4 concentrations in bread varied from non-detected (ND) to 20.66 µg/kg. In the sample preparation process for analysis, an ultrasonic bath was predominantly utilized. Most chromatographic methods are able to measure PAHs in food, but the GC-MS method has been used more. To mitigate PAH levels in bread, it is suggested to incorporate antioxidants during the bread-making process. Furthermore, the type of bread, the type of fuel used to bake the bread, the temperature and the cooking time were some of the factors affecting the amount of PAH. Restricting these factors could significantly reduce PAH content. Regarding the risk assessment conducted in the manuscript, it was determined that industrial breads are usually considered safe. However, some traditional breads may pose risks in terms of their potential PAH content.

The numerous strategies have been conducted worldwide to mitigate the presence of these hazardous toxins. In this systematic study, these researches are summarized. The search of this study was done with keywords aflatoxin M1, AFM1, reduce, decrease, mitigation, prevent, prevention, and milk in databases without a time limit. A total of 49 manuscripts were carefully reviewed, and their data were extracted. Some interventions focused on modifying animal rations, aiming to reduce AFM1 in milk. Some were applied directly to the animals. In this method, which was done more than other research interventions, some toxin binders are used as feed additives. The third type of intervention consisted of measures that were taken directly on the milk itself. Among the three types of interventions, the use of toxin binders in animal feed was more practical and effective.

Abstract The present study of a novel metal–organic framework containing Fe single atoms doped on electrospun carbon nanofibers (Fe SA-MOF@CNF) based on dispersive micro solid phase extraction (D-μ-SPE) using HPLC–PDA for detection tartrazine in fake saffron samples was designed. The Fe SA-MOF@CNF sorbent was extensively characterized through various techniques including N2 adsorption–desorption isotherms, X-ray diffraction (XRD), scanning electron microscopy (SEM) and Fourier transform infrared (FTIR) spectroscopy. The specific area of surface of the sorbent was 577.384 m2/g. The study variables were optimized via the central composite design (CCD), which included a sorbent mass of 15 mg, a contact time of 6 min, a pH of 7.56, and a tartrazine concentration of 300 ng/ml. Under the optimum condition, the calibration curve of this method was linear in the range of 5–1000 ng/mL, with a correlation coefficient of 0.992. The LOD and LOQ values were ranged 0.38–0.74 and 1.34–2.42 ng/ml, respectively. This approach revealed significant improvements, including high extraction recovery (98.64), recovery rates (98.43–102.72%), and accuracy (RSDs

Objectives: The COVID-19 pandemic has had a profound impact on human social and economic structures, making it one of the most significant crises of the 21st century. The production and consumption of energy sources, such as electricity, oil, and gas, have also been affected by the pandemic. Therefore, this study aims to systematically review the effects of the COVID-19 pandemic on energy consumption.Methods: This study presents a systematic review of the impact of the coronavirus on energy consumption. Initially, relevant keywords were selected, and a systematic search of studies was conducted in databases including Web of Science, PubMed, Scopus, and ScienceDirect from 2020 to May 2022. Following screening, articles meeting the eligibility criteria were included in the study.Results: Through this systematic review, a total of 19,551 studies were identified, of which 18 met the eligibility criteria. All included studies investigated electricity consumption, while two studies focused on gas and fuel consumption, and only one study examined heating oil consumption. The most significant decreases in electricity, natural gas, and transportation fuel consumption were 55.4%, 32.4%, and 75.9%, respectively. On the other hand, heating oil consumption saw an increase of 12%.Conclusion: The results of this systematic review indicate that the COVID-19 pandemic has resulted in reduced energy consumption across various sectors, including electricity, transportation fuel, and natural gas, leading to a decrease in greenhouse gas emissions. However, some studies reported an increase in electricity consumption in the residential sector due to prolonged periods of staying at home and remote work during quarantine.

Abstract Aflatoxin B1 (AFB1) is widespread and seriously threatens public health worldwide. This study aimed to investigate AFB1 in imported hazelnut samples in northwest of Iran (Eastern Azerbaijan Province) using High-Performance Liquid Chromatography with a Fluorescent Detector (HPLC-FLD). In all tested samples AFB1 was detected. The mean concentration of AFB1 was 4.20 μg/kg and ranged from 3.145 to 8.13 μg/kg. All samples contained AFB1 levels within the maximum acceptable limit except for one sample. Furthermore, the human health risk assessment of AFB1 from consuming imported hazelnuts by Iranian children and adults was evaluated based on the margin of exposure (MoE) and quantitative liver cancer risk approaches. The MoE mean for children was 2529.76, while for adults, it was 8854.16, indicating a public health concern. The present study found that the risk of developing liver cancer among Iranian children was 0.11100736 per 100,000 people, and in the Iranian adult population was 0.0314496 cancers per 100,000 people. Since environmental conditions potentially affect aflatoxin levels in nuts, countries are advised to monitor aflatoxin contents in imported nuts, especially from countries with a conducive climate for mold growth.

Abstract Tyramine is one of the most important biological amines in food, which leads to food poisoning if consumed in high amounts. In addition to food poisoning, tyramine leads to drug interactions. Foods high in tyramine can cause high blood pressure and migraines in people taking monoamine oxidase (MAO) inhibitors. Therefore, people taking MAO inhibitors should avoid foods high in tyramine. Cheese provides ideal conditions for the production of tyramine. Some cheeses contain high amounts of tyramine and lead to unwanted effects in people taking MAO inhibitors. These unwanted effects are called the cheese effect or tyramine interaction. Considering the importance of the subject, a systematic study was designed with the aim of determining the amount of tyramine in cheeses and the effect of effective factors on the amount of tyramine production. The search was done in three databases, including Scopus, PubMed, and Science Direct. The study was conducted in two phases. In the first stage, the amount of tyramine reported in cheeses, the analytical method, measurement, and characteristics of cheese were discussed. In the second phase, the influencing factors in its formation were investigated. Based on the extracted data, tyramine levels ranged from 3.23 to 1398 mg/kg. The most analytical method for measuring tyramine in the studies was the HPLC method. According to a detailed review of the literature, the influencing factors included bacterial species, animal species, the effect of storage conditions (time and temperature), pH, moisture, salt, and the number of somatic cells. Basically, by identifying the factors affecting the amount of tyramine in cheeses, it is possible to control the production of tyramine. Graphical Abstract

The goal of present work is to examine the efficiency of aminated-chitosan/NiFe2O4 nanoparticles (AmCs/NiFe2O4 NPs) produced for removing Ponceau 4R (P4R) from fruit juice through an adsorption process. The resulting nanoparticles were characterized using various techniques. The modeling of results was done using least squares (LS) and Radial basis function-artificial neural network (RBF-ANN). The optimum removal of P4R (91.43 %) was obtained at the following optimum conditions: pH 4.47, adsorbent dosage 0.047 g/L, contact time approximately 57.78 min, and initial concentration P4R 26.89 mg/L. The highest adsorption capacity (qm) was found to be 208.33 mg g−1. The P4R adsorption mostly followed the Freundlich and pseudo-second-order isotherm kinetic models. Both LS-based models and RBF-ANN provided good predictions for independent variables. The dye elimination efficacy for juice samples were approximately 90.34 %. Therefore, based on the obtained results, it can be claimed that the prepared AmCs/NiFe2O4 NPs can be used to remove P4R.

Exposure to xenoestrogens through food is a significant concern. These compounds have estrogen-like activity and lead to cell proliferation. In this study, MCF-7 cells were utilized for bioassay tests and evaluation of cell proliferation of extracts prepared from canned tuna fish. First, a pre-screening using the MTT test was done with the solid and liquid parts of the canned tuna fish. It was observed that the proliferation of cells in the solid part of canned tuna cans actually occurs in tuna meat. Therefore, this portion of canned tuna fish was selected for further studies. The binding affinity with ERα and ERβ receptors was determined through RT-qPCR, and the extract was analyzed via mass spectrometry to identify estrogenic components. The study revealed an increased cell proliferation rate upon treatment with the canned tuna fish extract. 17β-estradiol was considered as positive control. The cell proliferation rate ranged from 27 % to 36.6 % compared to 17β-estradiol. Both ERα and ERβ receptors of MCF-7 cells were stimulated almost equally in the sample extract group. Mass spectrometry analysis identified bisphenol A(BPA) and other estrogenic compounds such as phytoestrogens, phthalates, polychlorinated biphenyls, natural and synthetic estrogen hormones. Our findings emphasize the necessity of using a combination of bioassay tests and analytical methods to carefully manage and evaluate the combined estrogenic effects of components in food samples.

Polycyclic aromatic hydrocarbons (PAHs), toxic persistent pollutants, result in adverse impacts to human being health. Among the variety contaminant remediation approaches, nanotechnology was found promising in terms of its efficiency and exceptional size-dependent properties. Nanomaterials also possess high particular surface area, rapid dissolution characteristics, high sorption, magnetic -properties and quantum confinement. Nanoparticles (NPs) have been employed as sorbents in the assessment of PAHs, including carbon NPs, mesoporous silica NPs, metallic species, metal oxides, as well as magnetic and magnetized NPs. Magnetic nanocomposites have demonstrated high efficiency (>99 %) in removing PAHs from food products. Similarly, a magnetic chitosan/molybdenum disulfide nanocomposite exhibited excellent adsorption capacities for PAHs in milk samples. Present research was conducted on multiple academic platforms, including Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed from 2017 to 2024. Various combinations of keywords, such as “PAHs,” “extraction,” “removal,” and “nanomaterials,” were used in the search. The aim of this manuscript is to reviews the application of nanotechnologies for the elimination and extraction of PAHs from contaminated food products. The findings of this study offer novel insights into efficient and cost-saving approach and suggest the potential of NPs as promising agents for preconcentration and remediation of PAHs from variety food samples. Also, the obtained results will pave the way for future explorations that will lead to the achievement of maximum efficiency for the analysis and extraction of materials in more diverse matrices. Therefore, it is suggested to investigate the potential of various nanomaterials regarding various matrices in future.

Zearalenone (ZEN) and its metabolites are a potent component with estrogenic potential that can enter milk. ZEN and its metabolites have the ability to disturb the function of endocrine glands. The aim of this systematic review was to estimate the level of ZEN and its metabolites in milk. This study was performed with these keywords; zearalenone, ZEN, bovine milk, ruminant milk, milk, dairy products, and milk product in various databases. 946 manuscripts were collected from databases and at the end, 17 manuscripts were reviewed according to the inclusion criteria. ZEN was identified in 59 % of studies. The most common methods of analysis were UHPLC, HPLC and ELISA. Meta-analysis was performed with CMA (Comprehensive Meta-Analysis) software. No publication bias was observed in meta- analysis. But, heterogeneity was recorded between studies. The measurement method was identified as one of the sources of heterogeneity through meta-regression tests and subgroup analysis. Furthermore, in meta- analysis test, the total estimate of milk contamination with this mycotoxin was 0.036±0.017 µg/L. So far, the permissible limit for this compound in milk has not been announced, but these compounds have the ability to disturb the endocrine glands in low amounts. Therefore, it is necessary to regularly measure and control this mycotoxin and its metabolite in milk with valid methods.

This study investigate the impacts of 3D printing technology on safety indicators in plant-based burgers. Experiments were performed in the refrigerator on days 0, 5, 7, 12, and 14 and at room temperature at 0, 24, and 96 h after printing. On days 7 and 12 in the refrigerator, PTC of printed samples was significantly higher than conventional. On day 1, the printed sample had higher pH, but on the other days, the pH decreased and no significant difference was reported. TVBN showed a significant (p

Maize (Zea mays L.) is a popular livestock feed as well as a good accumulator of toxic elements. Considering the potential for toxic elements to transfer from animal feed to human body through the food chain, along with the carcinogenic characteristics of these elements, the current study aims to evaluate the concentrations of cadmium (Cd), lead (Pb), arsenic (As), and mercury (Hg) in 141 samples of Maize collected from Tehran, Iran.The concentrations of potentially toxic elements were measured using Atomic Absorption Spectrophotometry. The mean levels of toxic elements including Cd, Pb, As, and Hg in maize samples were 0.009±0.007 ppm, 0.090±0.034 ppm, 0.013±0.006 ppm, and 0.009±0.002 ppm, respectively.Our findings indicate that the mean concentrations of toxic elements in all samples were significantly (P ≤ 0.001) lower than the recommended levels set by Iranian standard organization (ISO). Therefore, maize consumed, as an animal staple feedstuff, is safe in terms of toxic element concentrations. Considering the novelty of this study, as the number of the studies in this field is limited in Iran and the significance of this research, is highlighted by the wide distribution of toxic elements in the surrounding environment and their inevitable entrance to feedstuffs as well as their accumulative behavior, continuous monitoring is highly recommended to ensure consumer safety.

Abstract Analysis of food additives is highly significant in the food industry and directly related to human health. This investigation into the removal efficiency of sunset yellow as an azo dye in fruit juices using Chitosan-nickel ferrite nanoparticles (Cs@NiFe2O4 NPs). The nanoparticles were synthesized and characterized using various techniques. The effective parameters for removing sunset yellow were optimized using the response surface methodology (RSM) based on the central composite design (CCD). Under the optimum conditions, the highest removal efficiency (94.90%) was obtained for the initial dye concentration of 26.48 mg L−1 at a pH of 3.87, a reaction time of 67.62 min, and a nanoparticle dose of 0.038 g L−1. The pseudo-second-order kinetic model had a better fit for experimental data (R2 = 0.98) than the other kinetic models. The equilibrium adsorption process followed the Freundlich isotherm model with a maximum adsorption capacity of 212.766 mg g−1. The dye removal efficiency achieved for industrial and traditional fruit juice samples (91.75% and 93.24%), respectively, confirmed the method's performance, feasibility, and efficiency. The dye adsorption efficiency showed no significant decrease after five recycling, indicating that the sorbent has suitable stability in practical applications. variousThe synthesized nanoparticles can be suggested as an efficient sorbent to remove the sunset yellow dye from food products.

This systematic study deals with the amount of bisphenol A (BPA) in milk and dairy products, its analytical methods, and risk assessment. Milk is one of the drinks that has a high consumption. Bisphenol A can be present both in raw milk and its amount undergoes changes during the pasteurization process. This review was conducted by searching for the keywords Bisphenol A, BPA milk, dairy product, cheese, cream, butter, yogurt, measurement, detection, and analysis in different databases. The search was done in three databases, Scopus, PubMed and Science Direct. The largest number of studies on the determination of bisphenol A belonged to Asian and European countries. The amount of bisphenol A in milks was observed in the range from ND to 640 ng/mL. Furthermore, the amount of BPA in the tested cheese samples was observed in the ND range up to 6.1 ng/g and in the yogurt samples in the ND range up to 4.4 ng/g. The most used analytical method was based on liquid chromatography. The most used solvent for extraction was methanol or acetonitrile. HQ (Hazard Quotient) was also calculated in some studies. There was no risk in terms of milk consumption due to BPA contamination in extracted data.

Abstract The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography–mass spectrometry (GC–MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4–3.2 mg kg−1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.

Objectives: Contamination of vegetables with heavy metals through contaminated water can lead to accumulation in the body of consumers. This study aimed to determine the heavy metal concentration in vegetables grown in Babol city, Iran.Methods: A descriptive cross-sectional study was performed on 32 samples of vegetables (parsley, spinach, basil, tomatoes, cucumbers, potatoes, onions, and beans) by random sampling in the harvest season of 2021. Heavy metal content was assessed by atomic absorption.Results: The highest mean concentration of copper, zinc, cadmium and lead in tested samples was 12.86, 68.67, 1.93, and 0.48 mg/kg fresh weight, respectively, which found in parsley and spinach samples. There was a significant difference between the mean concentrations of copper, zinc and lead among different vegetables (P

Abstract A novel nanomagnet modified with nickel ferrite nanoparticles (NPs) coated with hybrid chitosan (Cs–NiFe2O4) was synthesized using the co-precipitation method. The resulting nanomagnets were characterized using various techniques. The size of the nanomagnetic particles was estimated to be about 40 nm based on the transmission electron microscopy (TEM) image and X-ray diffraction analysis (XRD) pattern (using the Debye–Scherrer equation). Scanning electron microscopy (SEM) images indicated that the surface of Cs–NiFe2O4 NPs is flatter and smoother than the uncoated NiFe2O4 NPs. According to value stream mapping (VSM) analysis, the magnetization value of Cs–NiFe2O4 NPs (17.34 emu/g) was significantly lower than NiFe2O4 NPs (40.67 emu/g). The Cs–NiFe2O4 NPs indicated higher antibacterial properties than NiFe2O4 NPs and Cs. The minimum inhibitory concentrations of Cs–NiFe2O4 NPs against S. aureus and E. coli were 128 and 256 mg/mL, respectively. Antioxidant activity (evaluated by 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging test) for NiFe2O4 NPs and Cs–NiFe2O4 NPs at the concentration of 100 µg/mL were 35% and 42%, respectively. Consequently, the synthesized Cs–NiFe2O4 NPs can be proposed as a viable material for biomedical applications.

Background and Objective: The purpose of this study is to evaluate the difference in knowledge, attitude, and performance in terms of food hygiene and safety between people with and without a history of Covid-19. Materials and Methods: This descriptive-analytical study was conducted on 712 people from August to September 2021 using a standard online questionnaire. The questionnaire had four sections, the first section includes demographic information, the second section includes seven questions related to participants' knowledge about food hygiene and safety, the third section includes ten questions about participants' attitudes, and the fourth section contains 10 questions related to participants' health performance. Multiple regression models were used to investigate the main predictors of knowledge, attitude, and performance. The significance level was considered as p < 0.05. Results: There were 271 (43%) people with a history of infection and 361 (57%) without infection. Demographic factors were not significantly different between people with and without a history of infection. The results of the present study showed that knowledge (p=0.05) and people's performance (p=0.002) about food hygiene and safety have a significant relationship with the history of corona infection. However, people's attitude was not affected by the corona infection (p=0.17). Attitude was the major predictor of performance (p

Pesticide residues in agricultural crops, particularly vegetables, are a global concern due to their adverse impacts on human health. As spinach (Spinacia oleracea L.) is among the valuable leafy vegetables in the Iranian food basket, this survey was conducted to assess the presence of 108 pesticide residues (including organophosphorus, organochlorines, carbamates, dicarboximides, strobilurin, triazine, pyrethroids, etc.) in spinach samples, to ensure consumer safety. A total of 11 spinach samples were collected, during a ten-month period, from local markets of four different cities of Iran (Isfahan, Khash, Sari, and Karaj). Quick, easy, cheap, effective, rugged, and safe (QuEChERS) technique was applied for sample pretreatment. Gas chromatography-mass spectrometry (GC–MS) method was applied for quantification of multi-pesticide residues in spinach samples. The obtained findings displayed that all the pesticide residues in the samples were below the LODs, and also much lower than the MRLs (maximum residue limit) set by EU/Codex. The findings showed that spinach is in a good status in terms of pesticide residues. Nevertheless, a continuous screening program is highly recommended because of the persistent nature and toxicity of applied pesticides to human health, so that any inconsistency with the maximum residues limits standards can be identified immediately and relevant actions are taken.

Wheat flour is a serious food supply source that is used worldwide, in different kinds of bread. Therefore, the presence of cadmium (Cd) and lead (Pb) in wheat flour represents a serious health risk in food chain. Among trace metals, Cd and Pb are considered poisonous substances in the world. In this study, concentration of cadmium and lead in wheat flour was determined by use of atomic absorption spectrophotometric in Iran. Briefly, 124 wheat flour samples consist of three kinds of wheat flour with extraction rate of 88%, 82% and 77% were randomly collected from 124 retailers in Alborz and Tehran Province. The limit of detection (LOD) value was 1.38 μg kg-1 for Pb and 0.1 μg kg-1 for Cd with relative ratio (RR) of 92.9% and 96.1% for Pb and Cd, respectively. The mean concentrations of cadmium and lead were detected as Pb (0.059 ± 0.048 mg/kg) and Cd (0.0111 ± 0.012 mg/kg). The levels of heavy metals in wheat flour samples were under the acceptable limits (0.03 mg/kg for Cd and 0.15 for Pb mg/kg) set by the Iranian National Standard Organization. The carcinogenic and non-carcinogenic risk assessment of Oral exposure to cadmium and lead in adult consumers were assessed. Hazard Quotient (HQ) for non-carcinogenic risks were computed as 0.08 and 0.1 for cadmium and lead, respectively. Carcinogenic health risk for lead was calculated as 2.3 × 10-6. However, considering the toxic effects of lead and cadmium, in life-time exposure of wheat flour consumers, a continuous monitoring of different kinds of wheat flour is needed.

Abstract Background Campylobacter regarded as a major cause of foodborne gastroenteritis in humans. The present study aimed to determine the prevalence of campylobacter in food, animal and human samples of Iran. Results Quantitative synthesis was performed from 119 articles. White meat had the highest pooled prevalence of Campylobacter spp. (43.9%). Pooled prevalence of 7.9% and 5.5% for Campylobacter, respectively, were determined for red meat and eggs from Iran. Campylobacter was seen in 14.9% of environmental samples and 8.4% of human samples. In most of the samples C. jejuni had higher frequency than C. coli. Most of the isolated Campylobacter harbored several of the known virulence related genes of this pathogen. Conclusion Chicken was identified as the Campylobacter reservoir. As such preventive strategies in all stages of poultry production until consumption are necessary to control foodborne human infection with Campylobacter in Iran.

Dairy products are widely consumed in the world due to their nutritional and functional characteristics. This group of food products are consumed by all age groups due to their health-giving properties. One of these products is cheese which has a high price compared to other dairy products. Because of this, it can be prone to fraud all over the world. Fraud in food products threatens the world's food safety and can cause serious damage to human health. There are many concerns among food authorities in the world about the fraud of food products. FDA, WHO, and the European Commission provide different legislations and definitions for fraud. The purpose of this review is to identify the most susceptible cheese type for fraud and effective methods for evaluating fraud in all types of cheeses. For this, we examined the Web of Science, Scopus, PubMed, and ScienceDirect databases. Mozzarella cheese had the largest share among all cheeses in terms of adulteration due to its many uses. Also, the methods used to evaluate different types of cheese frauds were PCR, Spectrometry, stable isotope, image analysis, electrophoretic, ELISA, sensors, sensory analysis, near-infrared and NMR. The methods that were most used in detecting fraud were PCR and spectrometry methods. Also, the least used method was sensory evaluation.

Sodium benzoate and potassium sorbate are relatively common preservatives used in a wide range of foods including flavoring products like sauces. The potential health risks arising from these preservatives along with the high-consumption rate of these flavoring products worldwide highlight the importance of the quality and safety assurance of these products. So, this study aimed to evaluate the concentrations of these two common preservatives (i.e., sodium benzoate and potassium sorbate) in different sauce samples, including mayonnaise, salad dressings, Caesar sauce, Italian dressing, Ranch dressing, French dressing, using high-performance liquid chromatography (HPLC) and to compare them with the acceptable level of Codex standard. For this purpose, 49 samples, including three to five samples of each type of different brands of sauce samples, were randomly collected from supermarkets in Urmia, Iran. Based on the results, the mean concentrations ± standard deviation of sodium benzoate and potassium sorbate in the collected samples were found to be 249.9 ± 157 and 158.0 ± 131 ppm, respectively, which were lower than the general standard of the Codex Alimentarius and the European legislation. Due to the importance of hazardous side effects of these preservatives for consumers, regular and accurate evaluation of these preservatives in sauces as highly consumed food products is still recommended for consumer safety.

Endocrine-disrupting chemicals (EDCs) are a growing public health concern worldwide. Consumption of foodstuffs is currently thought to be one of the principal exposure routes to EDCs. However, alternative ways of human exposure are through inhalation of chemicals and dermal contact. These compounds in food products such as canned food, bottled water, dairy products, fish, meat, egg, and vegetables are a ubiquitous concern to the general population. Therefore, understanding EDCs' properties, such as origin, exposure, toxicological impact, and legal aspects are vital to control their release to the environment and food. The present paper provides an overview of the EDCs and their possible disrupting impact on the endocrine system and other organs.

4-methylimidazole (4-MEI) is widely used industrially. This carcinogenic component has been reported in some types of food. It is usually produced by the caramelization process in food, drinks and caramel coloring. The possible mechanism for the formation of this compound in food is the Maillard reaction. In order to estimate the amount of substance 4-MEI in food, a systematic study was conducted. The selected keywords were 4-methylimidazole, 4-MEI, beverage, drink, meat, milk, and coffee. 144 articles were obtained from the initial search. The articles were evaluated and finally, the data of 15 manuscripts were extracted. Based on the data extracted from selected articles, the highest amount is reported in caramel color, coffee, and cola drinks. In 70% of the selected studies, the analytical method was based on liquid chromatography. In this method, there is no need for derivatization. SPE columns were used to extract samples in most manuscripts. According to per capita consumption, the most exposure to 4-MEI is through coffee. In high risk food products, regular monitoring with analytical methods with high sensitivity is recommended. Furthermore, most of the selected studies were about the validation method, so few samples were selected. It is recommended to design more studies with a high sample size to accurately evaluate this carcinogenic compound in food.

Background: Rosa damascena Mill. (Rosaceae) is a relevant ornamental and medicinal flower, whose distillation is known as Golab (Rosewater) in Iran. Due to the nature of the distillation process, methanol and ethanol are likely to be formed in the final product. Therefore, due to their toxicity, along with their frequent prescription, this study aims to investigate the concentrations of essential oil, methanol, and ethanol in commonly used brands of Rosewater available in Tehran, Iran. Methods: Methanol and ethanol concentrations were determined by gas chromatography, using a Flame Ionized Detector. Results: The mean essence level in the tested samples was 204.1 ± 18.0 ppm, which was significantly higher (P < 0.001) than the Iranian standard level. The mean methanol and ethanol levels in the tested samples were 1.25 ± 0.70 ppm and 700.0 ± 100.0 ppm, respectively, which were significantly lower than the maximum residues levels. Conclusion: The mean essence level in the tested samples well coped with the Iranian standard level. Moreover, there is no health risk to methanol and ethanol through Rosewater consumption

Abstract Aim The objective of this study was to develop a cultural adopted questionnaire for evaluation of knowledge (K), attitude (A) and practice (P) of Iranian population toward food safety during Covid-19. Methods The study is based on an online questionnaire that filled by 712 Iranians over 16 years old. Exploratory factor analysis (EFA), confirmatory factor analysis (CFA) and reliability assessment were performed. The construct validity of A and P determined by EFA and confirmed by CFA. Difficulty index was used for K. Results The reliability score of questionnaire was satisfactory. The three items of K-A-P questionnaire were significantly associated with the total score of questionnaire. The KAP questionnaire regarding food safety in covid-19 consisted of 27 items multidimensional scale with strong psychometric features. The respondent showed a satisfactory level of KAP during covid-19 pandemics. Conclusion The KAP questionnaire regarding food safety in covid-19 is a valid and reliable tool for measurement of knowledge, attitude and practice of people regarding food safety in covid-19.

Monosodium glutamate (MSG) is an additive which is substantially applied in commercially processed foods in order to increase the flavor and sapidity and make a unique flavor which cannot be provided by any other ingredient. Since the discovery of endogenous amino acid glutamate (as a neurotransmitter) in human body, the possible toxicity of exogenous glutamic acid has attracted the attention of numerous scholars. Accordingly, various animal studies have been documented on toxic impacts of MSG on different parts of the body including central nervous system, liver, adipose tissue, reproductive organs, and other systems. Thus, since that time, the safety of MSG has repeatedly been checked and reaffirmed within the scientific communities due to the contradict results. This literature review article specifically aimed to discuss the probable safety of dietary MSG for central nervous system and also provide an integrated information from several studies documented on possible neurotoxic effects of monosodium glutamate on glutamate receptors of Central Nervous System in order to elevate the public awareness about it. Collecting the results of all studied articles seems to supports the hypothesis of safety. In fact, it seems that MSG as a food additive within the limited amounts as well as natural levels of glutamic acid which is present in food supplies provides no serious hazard to the human CNS.

IntroductionThe gut microbiota may be altered following changes in diet or exposure to drugs. Humans can be exposed to antibiotic residue in food. People may be exposed to these compounds for years. But in determining the maximum residue level (MRL), the effects of antibiotic residue on the intestinal microbiota are not investigated. Some evidence suggests that antibiotics in small amounts also lead to changes in the intestinal microbiota. Therefore, a systematic study was conducted with the aim of investigating the effect of antibiotic residues in food on the intestinal microbiota.MethodThe main criterion of this research was to investigate the effects of antibiotics at low doses. For this purpose, a search was made in the databases with keywords antibiotic, veterinary antibiotic, food, residue, microbiome, and microbiota. The investigated doses of each of the antibiotics in the studies were compared with their MRL in food.ResultsThe most significant change in the structure and function of the microbiota was made by tetracycline, sulfamethoxazole, cefquinome, florfenicol and tylosin. The lowest observed effect was related to the antibiotics fosfomycin and amoxicillin.DiscussionExposure to antibiotic residues through food is usually a long-term exposure. In vivo studies, changes in the intestinal microbiota were observed. Therefore, it is necessary to inform the breeders and competent authorities in order to comply with the principles of treatment. The gut microbiota may be altered following changes in diet or exposure to drugs.

ABSTRACT: Acrylamide as a probable human carcinogen can be produced via the Maillard reaction between asparagine and reducing sugars at high temperatures during food processing. In this study, the concentration of acrylamide in industrial and traditional popcorn sold in Tehran, Iran in the spring of 2021 was analyzed. Industrial popcorn is popcorn that has a manufacturing license from the health authorities. Traditional popcorn is sold by retailers in entertainment centers. Estimated daily intake (EDI) and margin of exposure (MOE) for neurological changes and neoplastic effects have been estimated. The values of limit of detection (LOD) and limit of quantitation (LOQ) were determined as 3.1 and 10.2 ng/mL, respectively. The amount of acrylamide was measured ranging from nondetectable up to 14.8 mg/kg. Acrylamide was detected in 86% of samples. The level of acrylamide in most popcorn samples has been detected as greater than LOD and LOQ. The average content of acrylamide in traditional popcorn was determined to be 7.7 mg/kg which was higher than the average value of 3.08 mg/kg found in industrial popcorn. Significant difference was observed between industrial and traditional popcorn samples. The average intake of popcorn for adolescent population was estimated as 2 g per day. EDI was calculated as 0.3 and 0.12 µg/kg of body weight per day for the traditional and industrial popcorn. These results indicated that popcorn can be considered a potential source of acrylamide exposure in the adolescent population. Furthermore, if the actual MOEs for neurological and neoplastic effects are estimated to be less than 10 000, it is considered a health risk. In this study, MOE has been estimated lower than 10 000 for neurological changes and neoplastic effects.

Given that iron-deficiency anemia is a major nutritional problem in Iran and bread is one of the main foods in Iranian household basket, a flour fortification program with iron was established in 2001. Thereafter, to quality control of the mentioned program, the iron concentration was measured in flour samples. Accordingly, this study was conducted to investigate the iron content in wheat flour samples in Tehran, Iran. One hundred and twenty-one samples of wheat flour (i.e., Confectionery, Taftoon, Setareh, Barbary, Sangak wheat flour) were randomly collected from bakeries in Tehran by simple random sampling method. The content of iron was determined by flame atomic absorption spectrometry. The mean levels of iron in Confectionery, Taftoon, Setareh, Barbary, Sangak flour were 18.56 ± 5.64 ppm, 28.32 ± 1.74 ppm, 17.21 ± 5.02 ppm, 32.81 ± 3.98 ppm, 14.02 ± 4.99 ppm, respectively. The mean iron concentration of all sample groups was not complied with the minimum recommended level set by the Iranian Ministry of Health and Medical education (40 ppm). The mean iron content of all tested flour was significantly (P ≤ 0.05) lower than the minimum recommended level. The highest iron level was obtained in Barbary (32.81 ppm) and Taftoon (28.32 ppm) flour. While the lowest mean iron level was obtained in Sangak flour (14.02 ppm), followed by Setareh (17.21 ppm), and Confectionery (18.56 ppm) flour. In conclusion, it was identified that the iron fortification program in Tehran, Iran was not well performed as the minimum required level of iron in wheat flours (40 ppm) was not fulfilled. Therefore, the supervision and encouragement of the authorities to provide iron-fortified flours is highly recommended.

Coffee is a beverage that people enjoy a lot in their daily lives and is an integral part of people's social life. In this study, the detection of ochratoxin A (OTA) in coffee was carried out by High-performance liquid chromatography with fluorescence (HPLC-FLD) detectors. Furthermore, the amount of ochratoxin A (OTA), Margin of exposure (MOEs), and Hazard quotient (HQ) in different types of coffees; instant, classic, and roasted coffee were calculated using Monte Carlo simulation (MCS) method. The average OTA concentration was in the rage of 3.6 to 26.6 µg/kg. The content of classic and instant coffee found to have.OTA, is below the maximum limit defined by the European Union legislation. The maximum limit for these two types of coffee is 10 µg/kg. The daily intakes of the OTA through classic and instant coffee were also found to be lower than the Tolerance daily intake proposed by Joint FAO/WHO Expert Committee on Food Additives (JECFA). MOEs (neoplastic effect) in adults was classic coffee (171026) > roasted coffee (15390) > instant coffee (8549) and also MOEs (non-neoplastic effects) in children was classic coffee (55790) > roasted coffee (5020) > instant coffee (2789). Consumers of instant coffee are at cancer risk based on neoplastic effects and also consumers of instant coffee and roasted coffee are at cancer risk based on non-neoplastic effects (MOEs lower than 10,000 value). HQ (nephrotoxic effect) in adults was instant coffee (0.132) > roasted coffee (0.097) > classic coffee (0.012). HQ due to consumption of coffee products was lower than 1, hence consumers are at safe non-cancer risk. Therefore, it is recommended reducing the concentration of mycotoxins in coffee products.

The aim of This study was to assess the concentration of potential toxic elements (PTEs) in wheat, flour of Sangak, and Lavash bread samples and the possible effect of the milling process due to a depreciation of the device. Levels of PTEs in tested samples (n = 270) from 10 factories in Iran were determined by ICP-OES (inductively coupled plasma atomic emission spectrometry). In addition, the associated human health risk due to consumption of wheat, Sangak and Lavash bread flours in adults and children was estimated. In this approach, percentile 95% hazard quotient (HQ), Hazard index (HI), and Total Hazard Index (THI) was used as a symptom for endangering the consumer people health. A significant difference was detected in Ni concentration between wheat and two brands of flours i.e., Sangak and Lavash samples. The PTEs concentration order in the wheat and flour samples was Fe > Zn > Cu > Ni > Cr > Pb > As > Cd, respectively. Consistent with findings, the concentration of PTEs in all samples was less than the permitted limit set by the European Commission and JECFA committee. The non-carcinogenic and carcinogenic human health risk assessment (HRA) was calculated. Bread consumption per capita is 0.45 kg for adults and 0.27 kg for children per day. The results showed that both adults and children groups are not at remarkable health risk for PTEs at mean HQ, HI, THI 1 and ELCR >10E-4).

Considering the importance of onions consumption in the household diet, controlling of heavy elements' concentration in foodstuffs is important to ensure the safety of an individual's health. This study aimed to evaluate the risk of heavy metals through onion consumption on human health. In this cross-sectional experimental study, 22 onion samples with varieties red, yellow, and white in the two autumn and winter seasons in 2020 were randomly collected from the different provinces of Kurdistan, Hamedan, and Kermanshah. The concentrations of heavy metals were evaluated with an atomic absorption spectrometer. The risks of human health were evaluated by the hazard quotient (HQ) and the obtained results were analyzed with one-way ANOVA and one sample t-test. The obtained findings demonstrated that all collected samples contained heavy metals. For example, the cadmium (Cd) concentration in onion samples in the province of West Azerbaijan, Kurdistan, Hormozgan, Isfahan, and Zanjan was 526.49, 274.49, 69.77, 67.39, 65.69 µg kg−1, respectively. While the standard specified in Iran for the concentration of Cd in onions is 50 μg kg−1. However, the rate of lead (Pb) contamination in samples collected from Isfahan, Hormozgan, Zanjan Khuzestan, Tehran (Varamin) was 296.50, 266.71, 261.49, 215.64, 106.19 µg kg−1, respectively, which less than maximum allowable limit recommended by WHO-FAO (300 µg kg−1). The HQ for non-cancerous diseases for Cd and Pb were 8.6 × 10−2 and 1.6 × 10−1, respectively, and the probability of carcinogenic risk for Pb (8.1 × 10−4) was at the level of acceptable. There is no concern about the non-carcinogenic diseases and carcinogenic risk of consuming heavy metals in onion. Therefore, for optimal management and prevention of further pollution, it is recommended to study the origin and determine the amounts of heavy metals for their potential contamination of foodstuffs from the region's soil, water, and dust.

Aims: Fruit juices, especially lemon juice, are the most targeted food goods for adulteration and fraud in Iran. The aim of this study was to investigate the profile and concentration of free primary amino acids as a marker for adulteration in lemon juice. Materials and Methods: Amino acids were determined with high-performance liquid chromatography fluorescence. The limit of detection and limit of quantification were in the range of 0.008–0.01 ng/ml and 0.03 ng/ml, respectively. Results: The method is suitable for distinguishing authentic juices from drinking products that may contain little or no fruit juice. In our study, total amino acid concentration in natural lemon was 13.15 mmol/l and in other brands was in the range of 1.81–14.84 mmol/l. Further, the concentration of aspartic acid, glutamic acid, asparagine, and serine was more than other amino acids. The findings showed that only brands 1 and 2 were considered similar to natural lemon juice. Conclusion: The present study demonstrated that the concentration of the first four amino acids can use as a marker to determine lemon juice adulteration.

The ingredients in food packaging migrate to the food inside. One of the most common compounds used for packaging of food is polystyrene. This systematic review aimed to investigate the level of styrene’s pollution in food packed with polystyrene. The original articles include keywords styrene, polystyrene, food, contamination, pollution, “food packaging” were searched in Web of science, Medline, Scopus, and Science Direct. A total of 227 studies were achieved. The articles that did not meet the inclusion criteria were excluded with the initial evaluation. The quality assessment was conducted for full paper and finally data were extracted from 8 selected articles. Mata analysis, meta-regression, subgroup analysis, and publication bias was also conducted with comprehensive meta-analysis (CMA) software. Most of the examined samples were dairy products. The amount of fat in dairy products is an important factor in increasing the migration of styrene. The shelf life of product also had effect on migration of styrene. The overall average was estimated as 91.53 ± 26.18 µg/kg in food matrix. This amount is less than the permissible level. The results of meta regression showed that the type of food affects the pooled mean of styrene in the food. There was no publication bias for the selected articles.

Introduction Wheat is one of the most widely consumed cereals in the world, especially in Asian countries. There is always a possibility to have carcinogenic toxic agents during the bread preparation process. This study aimed to investigate the influence of the milling process on aluminum contamination levels in produced flours in Alborz province. Materials and methods After preparing 60 samples of wheat, Sangak flour, Lavash or Taftoon flour from flour milling factories in Alborz province, the concentration of aluminum was quantified by ICP-OES. Data analysis was performed using Prism and SPSS software. Findings The milling machine affected the amount of aluminum level in the samples in the present study. The contamination level of aluminum has increased after the milling process. The highest average concentration of aluminum was 1.959 ± 0.560 mg/kg. Conclusion Bread is considered the main food source for the Iranian people. To preserve food security and decreasing the food contamination, Continuous monitoring and Enforce strict regulation is essential to maintain the quality of wheat and flour in the market. In the present study, the average concentration of aluminum in wheat and flour samples of Alborz province was in agreement with the standard set by the EU, Codex, and Iran.

Organotin compounds in low doses have toxic effects. These components may contaminate food. The aim of this systematic review was to determine the type and level of organotin in food that are mainly contaminated with these compounds, as well as common detection methods. The research studies with keywords Organotin, Tributyltin, TBT, Food, Detection, Contamination, and Pollution were searched in PubMed, Scopus, Science Direct, and Google Scholar databases, regardless of publication time. Two author independently investigated the publications. A number of 123 studies were obtained and only 9 articles were finally selected according to exclusion and inclusion criteria. Studies were selected which organotin components were detected in the food matrix. The important data were extracted. Meta-analysis was calculated for the amount of TBT in seafood. The most important of these compounds are TBT, TPhT, Dibutyltin (DBT) and di-n-octyltin (DOT). Surveys were conducted on three continents, Europe, America and Asia. Contaminated foods reportedly included seafood and edible oils, according to studies. TBT was investigated more than other tin components in food. The overall average estimate for TBT in seafood was estimated at 182.33 ng/g that This amount was more than maximum limit. Therefore, it is necessary to take measures to treat the wastewater so that these harmful compounds do not reach the water of sea.

COVID-19 known as the “novel coronavirus disease 2019” is a respiratory illness, and the causative pathogen is officially named as Sars-CoV-2whose epidemic has spread rapidly worldwide. Thus, human-to human transmission has reduced if people's attention to health has increased and precautionary measures have been implemented.It is known that the virus can survive on infected surfaces and handsfor hours and days. It is possible to get infected by touchingthe contaminated surface of food packaging by customers in the grocery and then touching their own mouth, nose, or eyes. Thus, the public supposes that touching food or food packing by salesmen and buyers in the grocery can transmit the virus to the customers. Therefore, the World Health Organization encourages people to wash their hands regularly and disinfect areas where the virus can survive, such as metal and plastic surfaces.In fact, overwashing can cause disadvantages such as moisture penetration into food packages and increased water activity in food, which provides the conditions for fungi to grow and cause spoilage in food. Accordingly, this phenomenon would have shown significant negative effects on public health as the post-pandemic phase of COVID-19. The corona virus has had a significant impact on people's behavior in the food chain, washing and disinfecting food in these critical situations. People also quickly changed the way they bought and procured food from supermarkets to ensure food safety and eradicate the virus.Use of substances/disinfectants such as Sodium hypochlorite, reduce COVID-19 from surfaces and objects or reduce viral particles from surfaces and objects. COVID-19 is the disease caused by the virus. The virus is present on the surface of objects and the disease caused by the virus does not occur on objects. Washing and disinfecting food packaging may cause damage the products thereby reducing their shelf life and provide. Therefore, health experts report public awareness of hands and disinfect surfaces regularly to eliminate the virus. It is also recommended to wash and disinfect hands and disinfect surfaces.

Nowadays, Melamine- containers is widely use to because of heat- resistant. Due to the effects of Melamine- on human health, constant and long-term usage of Melamine- containers can be a source of Melamine- exposure to human body. The objective of this research was to measure the levels of Melamine- migration from Melamine- ware-products into foods at different test conditions and Effect of food type and Time on it. Spectrophotometer UV/VIS method was used to detect the limits of Melamine- and the method was based on the in the complex of Melamine- formaldehyde and Uranin (a ketone group).The limit of detection (LOD) of the method was 0.2 (µg/ml) which is functional for measuring. Migration was less than the standard level of European Union (30 µg/ml). In this study, 3% acetic acid, distilled water and 15% ethanol were used as simulants. The results showed the temperature is an important factor in Melamine- migration and in 97% of cases, with increasing temperature from 30 to 90 there is a significant increase (P < 0.05) in Melamine- migration furthermore migration from acidic simulants was more than alcoholic and neutral ones (p < 0.001). Keywords: Melamine, Migration, Spectrophotometer, Temperature

Using sodium bicarbonate (SB) in cooking meat products is a controversial subject. The aim of this study was to estimate an effect of different SB concentrations on the quality characteristics and organoleptic properties of meat in Kubideh Kebab, an Iranian popular meat product. Ground meat was divided into four groups (a, b, c, and d). After that, SB was added in ratio 0.25, 0.50, 1.00, and 2.00 g/kg respectively. A sample without SB was considered as a blank sample. The Kebab samples were prepared and cooked properly at 350°C for 4–6 minutes and at 450°C for 2–4 minutes. A significant difference was observed in the pH values and the cooking loss between the blank sample and those Kebab samples that were cooked at 350°C and 450°C and pre-treated with SB in the amount of 0.25–2.00 g per 1 kg of meat (P < 0.05). The amount of residual bicarbonate ions increased significantly in the cooked Kebab samples at both treatment temperatures in the a-d group in comparison with the blank sample, as well as between the groups (P = 0.00). The organoleptic properties did not change in the a-d groups in comparison with the blank sample.

Melamine is an organic-based chemical usually found as enriched white nitrogen crystals. Since melamine is used for manufacturing food dishes and containers, there are concerns about melamine migration from the dishes into foods and subsequently the human body, particularly in children.As there are no routine techniques to measure melamine migration in food quality control laboratories in Iran, we here aimed to validate HPLC and spectrophotometry methods to measure migration of this substance. The HPLC and spectrophotometry techniques were adopted and validated. The level of melamine migration was measured in melamine ware of five brands in Iran market. Distilled water and acetic acid 3% were used as simulants. The dishes were in contact with the simulants for 90 min at 90 °C.The accuracy and precision were obtained as 94.9 and 95.3% for HPLC and 95.3% and 96.2% for spectrophotometry, respectively. Furthermore, the limit of detection (LOD) and limit of quantification (LOQ) were obtained as 145 and 435 ng/ml for HPLC, and 200 and 605 ng/ml for spectrophotometry, respectively. Our results indicated that HPLC can be a reliable method to measure low-level melamine. The spectrophotometry could also be applied as a feasible, accurate, and cost-effective method for measuring melamine in foodstuffs. • This research has tried to adopt a method to measure melamine migration in the regions where there are no routine techniques to measure melamine migration the same as Iranian food laboratories. • The validation results of HPLC and spectrophotometry methods showed 94.9% accuracy and 95.3% precision and 95.3 and 96.2% for spectrophotometry respectively which were reliable. • HPLC can be a reliable method to measure low-level melamine. The spectrophotometry could also be applied as a feasible, accurate, and cost-effective method for measuring melamine in foodstuffs.

Background. Regarding the increasing public health concerns about the safety of foodstuffs, the current survey was designed to argue the presence of preservatives (e.g., sodium benzoate (SB), potassium sorbate (PS), and natamycin) and also the level of salt and fungi in 148 samples of yoghurt drink “Doogh.” Methods. The enumeration of fungi and determination of salt content of samples were performed according to the standard procedures. Preservative determination was performed by reverse phase high-performance liquid chromatography with UV detection (RV-HPLC-UV). Results. 0.1% of the total analyzed samples was above the permitted level of Iranian standard for SB (0%), while PS was not detected in any of them. Furthermore, natamycin in 0.11% of the analyzed samples had more than the permissible level of Iranian standard. Additionally, about 15% of the tested samples was higher than the Iranian standard level for fungi (

Various methods have been developed in recent years to evaluate the total antioxidant activity of food and biological samples. In this study, a new ferric iron reducing assay was applied for measuring total antioxidants. This method is based on the oxidation on the reducing the iron III to iron II. The extraction was incubated with Fecl3 and KSCN. Ferric thiocyanate complex is formed in an acid solution. This complex is measured at 474 nm. A lower absorbance indicates increased reducing power.

The aim of this study was to evaluate the effect of banana leaf extract on the quality and shelf life of rainbow trout compared to plastic bags at freezing temperature for 40 days. For evaluating this propose, the antioxidant activity of banana leaf extract was assessed. In addition, the shelf life of fish filets was determined by measuring thiobarbituric acid (TBA) and pHof fish. The banana leaves extract showed the highest content of vitamin E (5.8 ± 0.61 mg /g) and carotenoids (12.8 ± 0.1 mg /g). The potential of Cu (II) reduction the extract was 1.76 ± 0.09. The magnitude of modification in TBA and pH of the packed fish with banana leaves were less than the control samples. The present study demonstrated that the use of banana leaf extract will retard lipid oxidation in fish. fillet during freezing storage that may due to its strong antioxidant properties.

Objective: Rice Bran Oil (RBO) is extracted from the outer layer of rice. Little information is available regarding its safety. The present study was conducted to assess its safety in chicken embryo model. Materials and Methods: RBO was injected on day 4 of incubation of chickens. The tissues and serum samples were collected. Oxidative stress parameters in the liver, kidney and brain and biochemical parameters of serum were measured. The deformities were also investigated. Results: The changes in the liver enzymes activity were not statistically significant. There was significant decrease and increase in lipid peroxidation and glutathione level, respectively. It is suggested that RBO is a natural antioxidant source. Low-density lipoprotein cholesterol (LDL) also decreased. No abnormal findings were observed in the chickens. Conclusion: No toxic effect was observed following RBO administration in chicken embryos. This study showed that RBO is not a safety concern.

Background: Melamine is an organic base material whose resin is used to prepare the food-related wares. The initial migration of melamine from tableware to food can be for the remained monomers, but the secondary migration is an important concern for breakage and damage of polymers. Previous studies showed that acidity, temperature, and time have effects on melamine migration. The present study was conducted to measure melamine migration from melamine-wares to food and to investigate the effects of temperature and time on migration using HPLC method. Methods: Melamine-wares were purchased according to Iran National Standard guidelines. Four various tests were designed to examine the effects of time and temperature on melamine migration to the Acetic acid 3% as a food simulant. Exposures were done at temperatures 30 and 90 ◦C for 30 and 90 minutes. Migration was determined using HPLC method. Results: In all samples, migration occurred but it was lower than the Specific Migration Limit (SML). Melamine was restricted by SML of 30 mg/kg (European Union standard). Findings indicated that the temperature and time had significant effects on migration. Temperature had specially a direct relationship with melamine migration. Conclusion: Findings of the present study indicated that the independent variables, including temperature and time, had significant effects on migration, so precautions should be considered when using melamine wares for hot and acidic foods.

Objective: There has been a growing interest in finding plants with biological active ingredients for medicinal application. Materials and Methods: Three colors of petals of Althaea officinalis (A. officinalis) flowers, i.e., pink, reddish pink, and white were examined for total antioxidant activity and flavonoids content. Results: The reddish pink flowers of A. officinalis have more antioxidant activity and the power of antioxidant activity was reddish pink > pink > white. Conclusion: Findings suggest that the dark color can serve as an indicator of antioxidant content of the plant. Flavonoid content was highest in white flower thus this result indicated that flowers with light color can be considered for medicinal uses.