Elahe Maghsoudlou; Reza Esmaeilzadeh kenari
Abstract
Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type ...
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Ultrasound assisted extraction (UAE) has attracted growing interest, due to its great advantages for the extraction of bioactive compounds from plant species. Ultrasound efficiency is affected by various factors such as extraction temperature, extraction time, intensity of ultrasound waves, and type of ultrasound system. Therefore, this study aimed to investigate the process conditions of two ultrasonic systems (bath and probe) to determine the highest extraction efficiency of phenolic and flavonoid compounds in oregano leaves and the best ultrasound extraction conditions. The effects of different combinations of the ultrasonic variables include bath (40-60 °C; 30-60 minutes) and probe (40-60°C; 5-25 minutes and ultrasound amplitude: 20- 40%) were studied using ethanol-water (50:50v/v) solvent. The antioxidant activities of the extracts were then evaluated by the 2, 2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and reducing power tests.The best conditions for extraction of phenolic compounds and flavonoids were obtained using ultrasonic probe system at 50 ° C for 15 minutes and amplitude of 40%. The maximum total phenol and flavonoid were 473.22 ± 25.9 μg of gallic acid equivalent and 46± 1.24 μg of quercetin equivalent per mg of dry extract, respectively. The results showed that the UAE method had a considerable effect on the extraction of bioactive compounds from oregano leaves, and also the probe system had a higher efficiency than the bath system.
Mahsa Alikhani Faradonbeh; Reza Esmaeilzadeh kenari; Maryam Ghaderi
Abstract
Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with ...
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Introduction: The peel of fruits, in particular, are an abundant source of natural compounds and contain the higher amount of phenolics compared to the edible portions. Ultrasound-assisted extraction (UAE) is an ideal extraction method capable of producing high quantities of bioactive compounds with a shorter extraction time. Probe and bath systems are the two most common ways of applying ultrasound waves to the sample. Probe sonicators are constantly in contact with the sample and make reproducibility and repeatability difficult. In addition, the risk of sample contamination and foam production is higher. Bath sonicators can act on a range of samples simultaneously and allow for higher reproducibility. Kiwifruit belongs to family Actinidiaceae and genus Actinidia. Kiwifruit is characterized by a high content of vitamin C and other useful compounds such as vitamin E, flavonoids, and minerals. Phenolic compounds present in Kiwifruit peel are catechin, epicatechin, chlorogenic acid, caffeic acid, coumaric acid, and rutin. Several studies have been done on the extraction of various plants with ultrasonic waves. Most of the research on the extraction of plant extracts by ultrasound-assisted under various conditions of parentage such as time, solvent, temperature, and intensity of the sound obtained matched with other traditional methods of extraction and different studies have shown that there was never study on the effects of ultrasound bath and probes under the same conditions (temperature, solvent, time and frequency) on obtained extract and comparison of both two methods has been done. The aim of this study was comparing the antioxidant activity of Kiwifruit peel extract (KPE) obtained by two extraction methods ultrasound bath and probe techniques in same conditions temperature, solvent, time and frequency. Materials and Methods: Hayward Kiwifruit variety was purchased from gardens in Tonekabon City. The peels were dried in the shadow at 25-27˚C, and then they were finely ground in a laboratory grinder. The dried peels were pulverized and sieved through a 40-mesh sieve to obtain the powdered samples. The dry plant material was then packed in the plastic bag and stored in a freezer at -18˚ C. 10 g of Kiwifruit peel powder was extracted with 100 mL of a mixture of ethanol–water 80% (v/v) at two methods Ultrasound Bath Extraction by using a 25 kHz ultrasonic system (model Elma Sonic S30H, Germany), temperature (45°C), time (20 min) and Ultrasound Probe Extraction by using a 25 kHz ultrasonic system (model VCX 250, Sonics & Materials, Inc., USA), temperature (45°C), time (20 min), amplitude of 45% with a probe of 1 cm in diameter was used. After obtaining extracts, an efficiency of extraction, total phenolic and flavonoid compounds, scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, and ferric reducing antioxidant power (FRAP) assay were measured and concentration of 0.1 mg/ml of synthetic antioxidant TBHQ was as the control sample. All data were reported as mean ± standard deviation of three replicates. The results were compared by analysis of variance (ANOVA) using SPSS for Windows [version 16]. Mean differences were significant for extraction efficiency, total phenolic and flavonoid compounds based on T-test (binary comparison) and other tests based on Duncan's test at 0.05. Charts were drawn with Microsoft Excel version 2016. Discussion & Results: These results showed that the highest amount of phenolic compounds, flavonoids, extraction efficiency, and antioxidant activity were obtained in UPAE-KP. In both extraction methods, with increasing KPE concentration, DPPH free radicals scavenging and ferric reducing antioxidant power also increased. The concentration of 2 mg/ml UPAE-KP extracted the highest percentage of inhibition (94.11%) in all of the concentrations of the extracts in two methods. UPAE-KP at concentrations of 1.5 and 2 mg/ml and UBAE-KP at a concentration of 2 mg/ml showed better performance in scavenging free radicals than TBHQ. Among the extracts, IC50 UPAE-KP was 0.2±0.06 mg/ml which was significantly different from UBAE-KP (P<0.05). TBHQ at a concentration of 0.1 mg/ml (with a percentage of inhibition of 88.04±0.5) showed a better radical inhibitory activity than the low concentrations of Kiwifruit Peel extracts. UPAE-KP with a lower IC50 (0.09±0.07) showed more reducing antioxidant power than UBAE-KP. TBHQ at a concentration of 0.1 mg/ml (with an absorption rate of 304/1) had greater reducing antioxidant power than the Kiwifruit Peel extracts at all concentrations except the concentration of 2 mg/ml UPAE-KP. In this study, the extraction of KPE with both ultrasound methods was acceptable in terms of efficiency and antioxidant activity, with the difference that the probe superior to the ultrasound bath. Therefore, according to the results, KPE was competitive with TBHQ activity. KPE can be used as a useful source to provide natural antioxidant, and the probe compared with the ultrasound bath is a better way of extracting the KPE phenolic compounds.
Makan Delfanian; Mohammad Hossein Hadad Khodaparast; Seyed Mohammad Ali Razavi; Reza Esmaeilzadeh kenari
Abstract
The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction ...
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The central composite rotatable design by response surface methodology was applied for optimization of ultrasonic extraction conditions of Bene hull (Pistacia atlantica subsp. Mutica) polyphenols. The sonication time, temperature and ethanol-water ratio were independent parameters studied for the extraction optimization. Total polyphenols and antioxidant potentials of extracts in terms of ferric reducing antioxidant potential (FRAP), DPPH scavenging activity and oxidative stability index (OSI) were determined. The obtained data were well consistent with the polynomial equations by significant variation in linear, quadratic and interaction impacts of the process factors. The optimized extraction conditions were sonication time, 26.91 min, temperature, 50.42 °C and ethanol concentration, 55.84%. The total polyphenols, DPPH, FRAP an OSI of optimal extract were 304.47 mg GAE/g, 72.47%, 54.04 mmol/100g and 8.55 h, respectively. High performance liquid chromatography (HPLC) analysis of optimal extract detected presence of epicatechin, chlorogenic, sinapic, caffeic and gallic acids.
Mahdi Hosseini Bahri; Reza Esmaeilzadeh kenari
Abstract
In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) ...
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In this study, the effects of bath and probe ultrasound treatments were investigated on yield, texture (hardness, adhesion, cohesion, springiness and chewiness), pH and moisture content of fresh white cheese. The times 2, 4, 6 minutes and 5, 10, 15 minutes were used in probe treatment (frequency 20 kHz) and bath treatment (frequency 37 kHz), respectively, at temperatures of 40, 50 and 60°C in two stages (raw cow milk and cheese matrix). The results showed that applying ultrasound treatment significantly (P
Mohammad Hossein Naeli; Reza Esmaeilzadeh kenari
Abstract
Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize ...
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Various mechanical, enzymatic and chemical techniques are used to improve the quality levels of meat. Such techniques have disadvantages such as being time-consuming and damaging to the meat quality indicators. Ultrasound is used as an effective method to modify technological properties and tenderize the meat. The meat samples (Flank area) were put into brine solution or a mixture of the phosphate-brine solution under the ultrasound bath (at a frequency of 37 kHz) and probes (20 kHz) in 20, 25 and 30 minutes at 30, 40 and 50°C. The changes in the technological and textural properties of meat samples were then investigated. The results showed an increase in pH (from 5.55 for control up to 7.14), water-holding capacity (from 20.00 % for control up to 38.15 %), water-binding capacity (from 12.63 % for control up to 31.65 %) and a reduction in the drip loss (from 12.50 % for control up to 3.21 %), cooking loss (from 36.70 % for control up to 16.46 %), hardness and chewiness, whereas showed an increase in tenderness. In general, ultrasound treatment probe in a solution of mixed polyphosphate-brine was more efficient. It is concluded that ultrasound is an effective technique to improve the meat quality.
Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri
Abstract
Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols ...
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Introduction: Lipid oxidation is a complex series of reactions that occurs during processing, storage and final preparation of foods containing lipids (Bera et al., 2006). Among the various methods of protection against oxidation, specific additives are used which are antioxidants (Pokorny et al., 2006).Polyphenols are natural antioxidants that possess characteristic properties, such as free-radical scavenging and inhibition of oxidizing processes in the body. For using of phenolic compound, they must be extracted from plant material. Traditional methods of extraction are labor-intensive, time consuming, and require large volumes of solvent (Wang and Weller, 2006(. In recent years, ultrasound-assisted extraction (UAE) has become an effective method for edible oils and fats from natural product extraction. UAE is an inexpensive, simple and efficient alternative to conventional extraction techniques (Chen et al., 2010). The mechanism of UAE is attributed to mechanical and cavitation efficacies which can result in disruption of cell wall, particle size reduction, and enhanced mass transfer across cell membrane (Wang, Wu, Chen, Yue, Liang, & Wu, 2013). Figs are an excellent source of phenolic compounds and some studies have described the presence of several phenolic compounds in this species (Solomon et al., 2006; Teixeira et al., 2006; Vaya and Mahmood, 2006). However, according to our knowledge, there are no studies about the detailed investigation of different parts of the fig and evaluation of its oxidative stability. Therefore, the objective of this study was to evaluate antioxidant activity of pulp and skin of two varieties of fig (Siyah and Sabz) and its application as natural antioxidant in canola oil.
Material and methods: Fig fruit (F. carica L.) from two selected commercial varieties: Siyah and Sabz wwere collected from Gorgan, Iran in September 2014. Canola oil was purchased from Alia Golestan Company (Kordkooy, Iran). All other chemicals used in this study were of analytical grade and were purchased from chemical suppliers such as Merck and Sigma-Aldrich Chemical Companies.
The figs were weighed and immediately peeled. The pulp was cut and made into flat sheets. Thereafter, the pulp and skin of each fruit were shade-dried for 5 days followed by drying at 60 ℃ in an oven for 24 hours to ensure complete drying (Memmert 100-800, Germany). The samples were then milled and sieved. Samples obtained were kept in polyethylene bags.
Dried fig powders were mixed with ethanol (1:10), then placed in ultrasonic bath, and then sonicated at 37 kHz for 20 min at 40°C by Elma Transsonic ultrasonic bath model 690/H (Cottbus, Germany). The extract was filtered and subsequently evaporated at 40 ℃ in an oven. The concentrated extracts were stored at -18 C until further analyses (EsmaeilzadehKenari et al., 2014).Extracts were used in concentrations of 0.5, 1, 1.5, 2, 2.5 and 3 mg/ml.
Phenolic compounds and flavonoids were measured by Folincio-calteu and aluminum chloride, respectively. The antioxidant activity of the extracts was evaluated using DPPH and reducing power tests. Then we assessed the efficiency of extract of skin fig of Siyah variety at 1 mg/ml the oxidative stability using Peroxide, thiobarbituric acid, conjugate di en, acid value, Oxidativestabilityindexand colorindex in canola oil during thermal conditions (180 ℃, 24 hours) compared with Synthetic antioxidants of TBHQ.
Results and discussion: The fig extracts contained different antioxidative fractions which were able to inhibit lipid oxidation effectively, by different mechanisms of action. Antioxidant activity of Siyah variety extract was higher than that of Sabz variety extract; furthermore, skin extracts were found to render higher antioxidant activity than pulp extracts. The stabilization effect of Siyah fig skin extract on canola oil (using peroxide, thiobarbituric acid, conjugate di en, acid values, oxidative stability index and color index) was comparable with the synthetic antioxidant (TBHQ).Therefore, skin of Siyah fig can be used as a potent source of natural antioxidant in food system.
Forough Gillani; Zeynab Raftani Amiri; Reza Esmailzadeh Kenari
Abstract
Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from ...
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Introduction: Cornelian cherry (Cornus mas L.), which belongs to the family Cornaceae, grows in Iran, in areas such as Qazvin and Arasbaran. The fruit possesses anti-inflammatory and antioxidant properties and it is used as an herbal remedy in medicine. Separation of natural antioxidant compounds from plant sources requires an appropriate method of extraction, which is effective factor to achieve the higher efficiency of these valuable compounds. In this study, the effect of extraction methods (immersion and ultrasound) and different solvents (ethanol 100%, ethanol – water (50:50 V/V) and water) on amount of phenolic compounds and antioxidant properties of cornelian cherry fruit extract were investigated.
Materials and Methods: Qazvin cornelian cherry was purchased from the local market of Amol city, Mazandaran province, Iran. All solvents and chemicals used in this study were of analytical reagent grade and were prepared from Merck (Darmstadt, Germany) and Sigma–Aldrich (St. Louis, MO). Cornelian cherry was washed, core separated, dried in front of the sun for 5 days and then powdered with kitchen miller. Powdered cornelian cherry fruit was extracted using immersion extraction techniques, ultrasound and different solvents (ethanol 100%, ethanol –water (50:50 V/V) and water). In the immersion method, powdered cornelian cherry fruit were mixed with each solvent in the ratio of 1:10, individually. Then, the mixtures were shaken overnight at room temperature. After 24 hrs, the extracts were filtered through Whatman No. 42 filter paper and the solvents were evaporated in an oven at 55°C. In the ultrasound technique, the mixture of powdered samples with any solvent (1:10) was sonicated in an ultrasonic bath for 45 min at 35°C. The extracts were then filtered and the solvents were evaporated using an oven at 55°C. Finally, the extracts obtained from extraction methods were kept in a freezer for furthere experiments. The total phenolic content of the extracts was determined with the Folin-ciocalteau method, briefly, 0.5 mL of cornelian cherry fruit extracts with concentration of 1mg/mL were mixed with 2.5 mL of Folin–Ciocalteu reagent (previously diluted 10-fold with distilled water) and 2 mL of 7.5% sodium carbonate solution, then the samples were kept for 30 min at room temperature in the dark and at the end the absorbance of the solutions was read at 760 nm. The ability of the extracts to scavenge 2, 2-diphenyl-1-picrylhydrazyl radical (DPPH) was determined. 0.3 mL of each extract with a different concentration (500-3000μg/mL) was mixed with 2.7 mL of methanolic solution of DPPH (6 × 10 -5 mole/L), then the mixture was shaken vigorously and was placed in the dark for 60 min. Absorbance was recorded at 517 nm. The percentage of the DPPH radical scavenging was calculated according to the following equation:
% inhibition of DPPH radical= [(ADPPH – AS) / ADPPH] ×100
AS and ADPPH are the absorbance of the solution the absorbance of the DPPH solution, respectively. Reducing power of extracts on iron ion was measured. 1mL of each extract with a different concentration (500-3000μg/mL) was mixed with 2.5 ml of phosphate buffer (0.2 M, pH= 6.6) and 2.5 ml potassium ferricyanide [K3Fe(CN)6] (1%), then the mixture was incubated at 50° C for 30 min. After that, 2.5 ml of 10% trichloroacetic acid were added to the mixture, then, was centrifuged at 1000g for 10 min. Subsequently, 2.5 ml of the upper layer solution was mixed with 2.5 ml of distilled water and 0.5 ml of 0.1% FeCl3. Finally, the absorbance values of the solutions were read at 700 nm.
Results and discussion: The result of this study showed that the type of solvent and extraction method has been effective on amount of phenolic compounds of extracts, and also concentration dependent of phenolic compounds with antioxidant activity was observed in all extracts. The highest amount of phenolic compounds with 142.72 mg/g (based on Galic acid) was observed in sample extract obtained from solvent of water- ethanol (50:50 V/V) employing ultrasound method. Also, this extract with the lowest IC50 value with the amount of 0.955 mg/ml in the DPPH free radical scavenging method and the highest absorption with the amount of 0.601 in the reducing power of Iron III test, the highest antioxidant performance is shown. A negative correlation was observed between the total phenolic content and the IC50 value in the methods of measuring the antioxidant activity (DPPH and reducing power), which revealed the higher total phenolic content will give the lower IC50, that means the higher antioxidant activity. The results of present research showed that cornelian cherry fruit is a natural source of phenolic compounds and have considerable antioxidant activity.
Mohammad Dolatabadi; Zeynab Raftani Amiri; Reza Esmaeilzadeh kenari
Abstract
Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors ...
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Introduction: In recent years, much attention has been focused on agricultural wastes especially those containing phenolic compounds with natural antioxidant properties. One of these sources is the green husks of walnuts. The contents of phenolic compounds of plants are influenced under various factors including genetic factors, agricultural varieties and the species, climate and extraction procedures. Extraction is the first step for researchers who work on plants. Traditional extraction techniques with solvent such as water have disadvantages such as time consuming process, solvent consumption and high labor work. So the need to develop and use new extraction techniques, including combination of ultrasound bath and microwave devices, has provided valuable results. This method increases the mass transfer rate of the cell wall and intracellular compounds more rapidly transported out of the cell. In the ultrasound method to create cavitation in the extraction process and with collapse of bubbles and mechanical effects on the cell wall and most influential into the cell solvent improves the mass transfer. Extraction process performed by ultrasound process was used to facilitate the release of the intracellular content. These two methods can increase extraction efficiency within a shorter time and using less solvent, increasing the amount of extracted compounds are less damaging to the environment. Three different weather conditions for walnut production in northern Iran and different methods for extraction and measurement of phenolic compounds were adapted to find the best area and the most efficient extraction method.
Materials and methods: Three areas were selected from north parts of Iran including Bandar Gaz with mild climate, Shahrood with semi-arid climate and Hezarjerib region with mountainous climate located in the Alborz Mountain chains in which walnut is one of their major products. Walnuts randomly were picked by hand without any damage to their husks from a few walnut trees in a random garden in each region. The selected walnut trees were almost similar and were about 35 to 40 years old. In the selected areas, it is not conventional to use pesticides or chemicals and toppings for walnut trees. Walnuts collected were transported to the lab in cold conditions (8 to 10° C) and after cleaning the walnuts, green husks were separated and kept at -18 °C. Solvent extraction of phenolic compounds was carried out by choosing ethanol - water in a ratio of (1-1) by soaking, ultrasound and microwave methods at different times. The amount of phenolic compounds was measured using a spectrophotometer device with the aid of using the Folin Ciocalteau reagent, and antioxidant properties were measured using DPPH free radical scavenging and regenerative power of Iron III.
Results and discussion: This research was carried out on a factorial design (334) with three replications with Duncan's test for comparison of averages at the 95% confidence level. Comparing the extraction methods (soaking, microwave and ultrasound) showed that the most efficient method was ultrasound method at 30 minutes and the highest phenolic compounds in walnut green husk was for Hezarjerib area. In addition to the savings in time of extraction and safety in this method, the extraction of phenolic compounds is preferred to the other two methods. The results showed that the antioxidant properties were increased with increase in the amount of phenolic compounds. The results of this study also revealed that the walnuts green husks from Hezarjerib had the highest antioxidant properties followed by temperate region (Bandargaz) and semi-arid region (Shahrood).
Samaneh Pazhouhanmehr; Reza Farhoosh; Reza Esmaeilzadeh kenari; Ali Sharif
Abstract
Introduction: Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazli et al., 2009, Connor, 2000]. Due to high level ...
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Introduction: Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazli et al., 2009, Connor, 2000]. Due to high level of the ω3 : ω6 ratio and polyene index, the common Kilka oil is expected to be highly susceptible to oxidation [Pirestani et al., 2010]. The interesting antioxidative characteristics of the oils and unsaponifiable matter (USM) extracted from the kernel and hull of bene fruit (Pistacia atlantica subsp. Mutica) attracted our attention to use them as natural alternatives for stabilizing the common Kilka oil and compare with BHT and α-tocopherol [Farhoosh et al., 2012]. Materials and method:The ripe bene fruits were collected from the fields of Islamabad in the Ilam province. After drying and also grounding to powder, the oils from the kernel (BKO) and the hull (BUO) of bene were extracted with n-hexane (1:4 w/v). Moreover, the USM content of the kernel (UKO) and hull (BHO) oils of bene were determined by the method described by Lozano et al, 1993. Chemical compositions of the bene oils’ unsaponifiable matter were determined by a thin-layer chromatography [Lercker and Rodriguez-Estrada, 2000]. Crude Kilka oil was purified by a multilayer column chromatography to eliminate the majority of pro-oxidant and antioxidant compounds normally present in it. The purified Kilka oil (PKO) was blended separately with 1 and 2% (w/w) of the antioxidative oils (BKO and BHO), 1 and 1.5% (w/w) of the oils’ unsaponifiable matter (UKO and UHO), and 100 mg/kg α-tocopherol and BHT and then exposed to the following stability test. Fatty acid composition of the oil samples was determined by gas-liquid chromatography [Sharina and Jumat, 2006]. The iodine value (IV) was measured according to the AOAC Official Method 920.158 [AOAC, 2005]. A colorimetric method was used to determine total tocopherols (TT) content [Wong et al., 1988]. Total phenolics (TP) content was spectrophotometrically determined using Folin–Ciocalteau’s reagent [Capannesi et al., 2000]. A Metrohm Rancimat model 743 (Herisau, Switzerland) was used for the oil/oxidative stability index (OSI) measurement in airflow rate of 20 L/h. The temperatures in measuring of the OSI were 60 °C for the PKO, OSI60, and 120 °C for the BHO and BKO, OSI120 [Farhoosh et al., 2008a; Mendez et al., 1996]. The analysis of variance (ANOVA) was carried out according to MStatC and SlideWrite software. Significant differences between means were determined by Duncan’s multiple range tests; p values less than 0.05 were considered statistically significant.Results and Discussion: The initial quality parameters of the PKO, BHO and BKO are shown in Table 1. The PKO was mainly constituted of MUFA, followed by the SFA and PUFA, and there was no measurable contents of TP, TT and USM fractions in it. The PKO showed a PUFA/SFA ratio higher than the minimum value recommended by the UK Department of Health (0.73 vs. 0.45) [HMSO. UK., 1994]. The ω3/ω6 ratio of the PKO was relatively similar to that of Indian mackerel (Rastrelliger kanagurta) (1.60 and 1.67, respectively) (Table 1) [Osman, Suriah, & Law, 2001]. The IV, as an indicator of the oil unsaturation and resistance to oxidation, for the PKO (114.99) was much lower than sardine (156.2) and salmon (165.8) oils [Frankel, 1998; Endo, Tagiri-Endo, & Kimura, 2005].As can be seen in Table 1, the BKO had higher contents of the USM, tocopherols and phenolic compounds than the BHO. The valuable effects of minor components especially polyphenols and tocopherols of the BHO and BKO on the oxidative stability of vegetable oils have been shown in the previous studies [Farhoosh et al., 2012]. The differences in the fatty acid composition and the amounts of minor components led to the greater OSI120 of the BKO than the BHO (9.46 vs. 7.91 h).The major constituents of the UHO and UKO were tocopherols and tocotrienols (Table 2). These compounds, which are particularly important functional constituents of the USM of vegetable oils, have nutritional importance for human health and render antioxidative properties [Lercker and Rodriguez-Estrada, 2000]. The OSI60 values of the PKO as affected by the antioxidative compounds are presented in Fig 1. As shown in Fig. 1, the OSI60 of the PKO (1.66 h) significantly increased in presence of the antioxidants added. Moreover, the highest significant stabilizing effect belonged to the UKO 1.5%, so that it was able to increase significantly the OSI60 up to 8.12 fold (OSI60, 13.48 h) (p < 0.05). Previous findings have demonstrated antioxidant activities of the constituents of the UKO and UHO in vegetable oils. In addition, it has been reported that the fraction of tocopherols and tocotrienols, and terpenoid compounds, particularly triterpenic dialcohols and 4,4'-dimethylsterols, possess antioxidative effects, in overall, better than those of other fractions examined [Farhoosh et al., 2008; Sharif et al., 2009]. Due to the higher amounts of these active fractions (Table 2), the UKO showed higher antioxidative effect on the PKO stability.
Elahe Maghsoudlou; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri
Abstract
Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds ...
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Recently, Subcritical Water Extraction (SWE) has been well known as a green technology for extraction of bioactive compounds from plants. In this study, Subcritical water extraction, ultrasound assisted extraction (UAE) and shaker solvent extraction (SSE) were compared for extraction of phenolic compounds from fig (Ficuscarica) pulp and skin. Antioxidant activity of the extracts was evaluated using DPPH radical scavenging, reducing power and rancimat tests. Subcritical waterhad the highest ability for extraction of total phenolic content (65.89±0.21 and 80.79±0.09 mg of gallic acid equivalents per gram of extract respectively) and flavonoid compounds (7.51±0.33 and 10.1±1.02 mg of quercetinequivalents per gram of extract, respectively)from both pulp and skin.The lowest IC50 in DPPH radical scavenging and reducing power tests were related to SWE of skin extract of fig. Furthermore, in extraction of total phenol and flavonoid compounds, subcritical water extraction showed to be a more suitable method than other solvent extraction methods, both in pulp and skin.
Esmaeil Atayesalehi; Seyedeh Tahereh Nasiri Takami; Reza Esmaeilzadeh kenari
Abstract
Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and ...
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Compounds derived from lipid oxidation endangering human health and lead to cardiovascular disease and cancer. The addition of antioxidants is effective in retarding the oxidation of lipids and lipid containing foods. Due to the toxicological effects of synthetic antioxidants, Decrease their use and replacing them with natural antioxidants. This study investigates antioxidant effect of Pimpinella methanolic extract (PME) on inhibition of lipid oxidation in canola oil (CO) in comparison to the canola oil stabilized Tert-butyl hydroquinone (TBHQ). PME was added at 400 and 800 ppm to CO. Color Index (CI), Conjugated diene value (CDV), peroxide value (PV), Acid Value (AV), were determined during 60 days of storage. Different oxidation parameters revealed that methanolic extract of Pimppinella affinisLedeb at concentration of 800ppm was more effective than 400ppm. Results revealed Pimpinella to be a potent antioxidant for stabilization of canola oil. As expected with increasing of the storage time, the oxidative stability of canola oil decreased.
Sepideh Haghighat Kharazi; Reza Esmaeilzadeh kenari; Zeynab Raftani Amiri
Abstract
The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty ...
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The present study attempts to investigate the effect of thermal treatment at 180 °C for 8 hours on chemical changes, quality indexes and oxidative stability of three Iranian common virgin olive oils (Zard, Mari and Phishomi). Oil samples were taken every 2h of heating treatment and assessed for fatty acid composition, conjugated diene value, carbonyl value, color index and oxidative stability index. Prior to the treatment, the total amount of phenolic compounds was also measured. Mari oil showed the highest amount of phenolic compounds (P
Javad Tavakoli; Mohammad Hossein Hadad Khodaparast; Reza Esmaeilzadeh kenari; Mahmoud Aminlari; Ali Sharif
Abstract
In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung ...
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In this study, antioxidant activity of kolkhung skin oil, baneh skin oil and seasame oil were compared. The ratio between polyunsaturated to saturated fatty acids (PUFA/SFA) of kolkhung skin oil, bane skin oil and seasame seed oil were 0.52, 0.26 and 3.06, respectively. Total phenolic contents of kolkhung skin oil, bane skin oil and seasame seed oil were 99.67, 645.73 and 81.72 mg/kg, respectively. Total tocopherol content of kolkhung skin oil (2154.3mg/kg) was significantly higher than those of the other investigated oils, followed by seasame seed oil and bane skin oil ( 993.69 and 648.91 mg/kg, respectively). Antioxidant activity of the three mentioned oils were determined by DPPH, FRAP and rancimat tests. Antioxidant activity of kolkhung skin oil was significantly higher than those of the other investigated oils, followed seasame seed oil and bane skin oil, respectively. Also it was found a correlation between amount of antioxidant compounds of oils and their antioxidant activity.
Reza Esmaeilzadeh kenari; Seyedeh Zahra Mehdipoor
Abstract
The Oxidation of lipids change organoleptical properties, Nutritional value and shelf life of oils, and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants, (BHA, BHT, TBHQ, GallatEster).synthetic antioxidants, ...
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The Oxidation of lipids change organoleptical properties, Nutritional value and shelf life of oils, and produce undesirable compounds that are not safe for customer”s health. There is many methods for prevention of oxidation such synthetic antioxidants, (BHA, BHT, TBHQ, GallatEster).synthetic antioxidants, have undesirable effects such cancer, motation in human body, therefore it was removed from consumption”s list gradually, and it seems necessary production of natural Antioxidants. In this research the first, plant extract included phenolic compounds, Tocopherol was extracted by methanolic solvent from kiwi peel and added at 2 concentration (400 and 80ppm) to sunflower oil without antioxidant and storage at 250c during 60 day Then oxidative stability determined by parameters such, proxid value, OSI, Acid value, Carbonyl value, Total polar compound at storage Temperature at time(0,15,45,60)days during storage and were compared with sunflower oil containing 100ppm (TBHQ). Results showed that concentration (800ppm) of kiwi peel extract was more effective than on stability of sunflower oil Related to 100ppmTBHQ, 400ppm kiwi peel extract. It seems Concentration of 800ppm peel kiwi extract to having higher levels of Phenols and tocopherols content is more effective
