Rohollah Pashaei Bahram; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Samad Bodbodak; , Boukaga Farmani
Abstract
Introduction: Cornelian cherry is one of horticultural crops in Iran. There are about 1094.26 hectares of cornelian cherry orchards in Iran and 2329.36 ton cornelian cherry fruit are produced annually based on statistics of the Ministry of Agriculture-Jahad. Cornelian cherry fruit is usually consumed ...
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Introduction: Cornelian cherry is one of horticultural crops in Iran. There are about 1094.26 hectares of cornelian cherry orchards in Iran and 2329.36 ton cornelian cherry fruit are produced annually based on statistics of the Ministry of Agriculture-Jahad. Cornelian cherry fruit is usually consumed in fresh form, but it products are also used in form of dried fruit, jam, pickles, sauce, juice, jelly, marmalade, vinegar, fruit roll-ups (Golriz et al., 1996; Demir and Kalynoco, 2003; Gulcin et al., 2005) and syrup (Damir et al, 2003; Jayaprakasam et al., 2006). Cornelian cherry fruit is a rich source of antioxidant compounds and has different benefits such as nutritional, medicinal value, profitability and export values (Panatelidis et al., 2006).Total anthocyanins content of most varieties of Cornus are 15-10 times higher than other fruits more that are used as anthocyanins source (Vareed et al., 2007). Although it is obvious that bioactive compounds of cornelian cherry fruit are valuable, but there is little information about changes of their composition and activity during postharvest storage. Some parameters such as Storage temperature, light and exposure to oxygen have great influence on the stability of the composition during postharvest storage of the fruits (Kalt et al., 1999). Since cornelian cherry is a climacteric fruit, the aim of the research was studying the effect of storage and transport of cornelian cheery in ambient temperature on physicochemical properties and bioactive compounds. Two ways of cornelian cherry preservation are included storage of cornelian cherry at room temperature and storage in dried form.
Materials and methods: Cornelian cherry fruit is supplied from an orchard in the city Horand in east Azerbaijan Province from a high yielding tree. After picking, fruits were sorted and held in incubator (25 ˚C) for 9 days and were sampled at intervals of 24 hours up to 9 days and physico-chemical parameters of samples such as pH, acidity, dry matter, Total ash and loss of their bioactive compounds (total phenols, total flavonoids, total anthocyanin, vitamin C and antioxidant capacity) were evaluated. In this research, the effects of storage time on the physicochemical properties and bioactive compounds contents of cornelian cherry fruit during storage at room temperature (25 ˚C) were analyzed by means repeated measurements in time method in three replications. The results obtained were analyzed by using analysis of variance and mean comparison using the least squares (p≤0.05).
Results and discussion: The results showed that pH and acidity significantly increased and decreased during storage time respectively. It could be attributed to consumption of organic acids in the respiration pathways as a substrate and use of them by mold. It gradually led to an increase of pH and improved the condition for yeast growth. The results showed that after 9 days storage at 25 ˚C the amount of Vitamin C decreased from 1385 to 354 (mg/100 gd. b). It could be ascribed to oxidation of Vitamin C during storage in presence of air. Total anthocyanins decreased from 379 to 195 (mg/100 gd. b) which is the result of degradation of the compounds in presence of oxygen and condensation of them with tannin and protein compounds during storage at ambient condition) PiljacZegarac et al., 2011). The amount of total phenols increased from 1237 to 2067 (mg/100 gd. b) During 9 days of storage at ambient conditions. The increase of phenolics compounds could attributed to release of them from protein and carbohydrate complexes (Doshi & Adsule, 2008). Prior et al. (2005) concluded that increase of phenolic compounds during storage of fruits could be the result of moisture decrease and reducing sugar content increase and their interaction with folin ciocalteu reagent. Also flavonoid content of cornelian cherries increased from 491 to 943 (mg/100 gd. b) During storage which probably is due to release of flavonoid compound during ripening process in postharvest storage time. Also, the antioxidant activity was reduced to 33%. According to the results, it could be concluded that storage of cornelian cheery fruit in ambient condition significantly decreased the bioactive compounds. Therefore it was recommended that cornelian cheery should be stored in low temperature condition and consumed in fresh form in short time after harvesting in order to remain nutritional properties and bioactive compounds.
Sodeif Azadmard Damirchi; Razagh Mahmodi; Mahood Sowti Khiabani; Majid Shirmohammadi
Abstract
Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of ...
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Introduction: Pistacia is a genus of the family Anacardiaceae. Among the 15 known species of pistachios, only 3 species grow in Iran, including Pistacia vera, Pistacia Khinjuk and Pistacia atlantica. P. Khinjuk is a native plant in Iran. The plant is known as Khenjuk or Kelkhong in Persian. Resin of this plant has been used as an indigestion, tonic, toothache and astringent. In addition, fruits of P. Khinjukare used as edible wild fruits in form of roasted or salted nuts. There are reports on extract obtained from wild pistachio. It has been shown that the extract is rich source of phenolic compounds and other antioxidant compounds. Oil obtained from wild pistachio also has high content of essential fatty acids which can reduce and prevent from different diseases. Extracts obtained from the wild pistachio tree has also been used in pharmaceutical and cosmetic industries. However, there is no scientific report on qualitative properties of wild pistacia species khinjuk. Therefore, the aim of this research was to study the chemical and nutritional composition hull and core of wild pistacia species khinjuk.Materials and Methods: The Pistacia Khinjuk was collected during flowering stage from Southwest of Iran (KouhgiloyeBoyerahmad province) and identified by the Herbarium. Separate tests were performed on the hull and core of wild pistachio. First, the fruit hull was isolated from its core and then they were crashed and their core was separated. Moisture, oil, protein and ash content and pH of the hull and core of the fruit were determined. The hull and core of fruit were used for oil extraction. The hull and core were powdered and their oil was extracted by hexane. For fatty acids profile, extracted oil samples were methylated and obtained fatty acid methyl esters were analyzed by gas chromatography. Also, the extracted oil stored for three month at room temperature, and every thirty day peroxide value (PV), acid value (AV) and chlorophyll content were determined. PV and AV were determined by titration methods. Chlorophyll content was determined by spectrophotometer. Extract of the dried hull and core of fruit were obtained with percolation in ethanol and its total phenol content and DPPH free radical scavenging activity were determined. Phenolic content was determined using folinciocalteu method. Also, the extracts were added at percentages of 1, 2 and 3% to the rapeseed oil and extracts antioxidant properties were evaluated by rancimat.Result and discussion: Analysis showed that hull has more oil and ash content and lower protein content than core. Hull oil content (84%) was two times more compared to the core of the fruit (47%), but core protein content (7%) was almost twice compared to hull protein content (3%). The results showed that the percentage of major fatty acids in hull and core of fruit was oleic acid 33% and 41.2%, linoleic acid 10.6% and 21.5%, alpha-linolenic acid 6% and 3.1%, palmitic acid 17.2% and 11% and palmitoleic acid 13.1% and 3.1%, respectively. Results showed that oil extracted from hull and corehave high content ofmonounsaturatedand polyunsaturated fatty acids with relatively high amount of essential fatty acids. Total phenolic content of hull and core of the fruit were 25.6 and 6.3 mg gallic acid per 1 gram of dried sample, respectively. This results show that hull is a rich source of phenolic compound which can be important from nutritional point of view. Peroxide value and acid value increased during 4 month storage significantly. Increase in PV was higher in oil obtained from hull than core oil. Increase in PV can be result of fatty acid oxidation which is affected by several factors such as fatty acid composition, antioxidant content, peroxidant content and storage condition. AV of oil extracted from hull was higher than oil obtained from core. AV was increased in oils obtained from core and hull, but increases in hull were higher. Increase of AV can be result of hydrolyses of triacylglycerols which produce free fatty acids.Chlorophyll content was higher (7 times) in oil obtained from core compared with oil obtained from hull. Oil obtained from core had green color because of high chlorophyll content. Chlorophyll content reduced significantly (P≤0.01) during storage. It should be mentioned that chlorophyll content is an important factor in oil oxidative stability because chlorophyll act. as a sensitizer and enhance oil photoxidation.Evaluation of oil stability by rancimat showed that highest rapeseed oiloxidative stability was obtained by addition 3% of hull extract. Hullextract was more effective onfree radicalscavenging(88%) than core(75%).Hull of wild pistachio in comparison to its core has more phenolic content, therefore more antioxidant activity is also is expected. Phenolic compounds can act as antioxidant and make oils more stable against oxidation. Conclusion: According to suitable fatty acid composition and total phenol content, wild pistachio need more attention in people’s diets as a cheap and useful nut.
Forough Zarenejad; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi
Abstract
Wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. In this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, ...
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Wheat germ is a by-product of milling industry rich in fiber, tocopherol, unsaturated fatty acids, polyphenol, minerals and protein. In this study, effect of adding raw and stabilized wheat germ on the characteristics of cake batter such as specific gravity, viscosity and cake properties such as volume, apparent density, solid density, porosity, water activity, moisture and firmness was studied. Raw wheat germ was stabilized by steaming for 15 min and subsequent drying at 80 °C for 20 min. It was then ground and added to cake formulation at levels of 5, 10, 15 and 20 % (on flour wet basis). Results showed that adding wheat germ changed the characteristics of cake batter. With increasing amount of raw and stabilized wheat germ, specific gravity and viscosity of cake batter increased and reduced, respectively. Important difference was observed in the physical characteristics between wheat germ enriched and control cakes. Increasing wheat germ in cake formulation decreased cake volume and porosity, while apparent and solid densities were increased. Investigation of moisture content and firmness, in several days of storage, showed that the cakes enriched with raw germ had the higher moisture content than those enriched with stabilized germ. Cakes enriched with stabilized wheat germ had the highest firmness. Incorporation of stabilized wheat germ by controlling its detrimental effects relating to lipase activity which leads to fat rancidity, could favor production of a functional cake with improved nutritional properties.
Fariba Yagchi; Seyed Hadi Peighambardoust; Sodeif Azadmard Damirchi; Javad Hesari; Rahim Mohammadi Vesh Begtash; Ali Akbar Alizadeh
Abstract
Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential ...
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Nowadays, cardiovascular diseases are the most important cause of death. One of the reasons of cardiovascular diseases is poor nutrition, such as high intake of saturated fatty acids and low intake of essential and unsaturated fatty acids. Among the oilseeds, flaxseed contains high amount of essential fatty acids, tochopherol, fiber and lignans. Grape molasses is a traditional food in Iran and Turkey. It's major compounds are simple sugars, (glucose and fructose in about equal amounts) that can release high energy very soon. It also contains high amount of minerals such as iron that is profitable for anemia. Traditionally flaxseed powders incorporate with grape molasses. Thus, this mixture is a good food. In this study flaxseeds powders was incorporated in amounts of 0, 5, 10 and 15% for fortification of the grape molasses. Product's chemical properties such as, fatty acid composition, acidity, peroxide value, humidity and sugar content was measured during three month of storage. Results showed that an increase in the amount of flaxseed up to 15%, the sugar and humidity percent decreased. Humidity percent increased with storage time up to 3 month but sugar content decreased with time in all of the samples (P>0.05). Increase in the amount of flaxseed up to 15%, increased acidity and peroxide value and increased with time (P>0.05). And with increasing flaxseed up to 15% and up to 3 month, the amount of fatty acids did not show significant change (P>0.05) but because of increasing in amount of oil with increasing flaxseed, the amount of fatty acids increased. Results of this study suggest that the combination of flaxseed and grape molasses is a good food that is rich in energy and essential fatty acids, and can play an important role in community health.
Roya Fathitil; Javad Hesari; Sodeif Azadmard Damirchi; Mahbub Nemati; Seyed Hadi Peighambardoust; Seyed Abbas Rafat
Abstract
Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and ...
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Milk fat is frequently adulterated to meet the demand which exceeds the supply and to increase profit margins. Samples of butter adulterated with different levels (5, 10 and 15% w/w) of margarine were prepared and analysed using different methods including refractive index, iodine, reichert-meissl and polenske values. GC and HPLC were utilized to determine fatty acid and tocol profiles of samples, respectively. Results showed that margarine addition up to the level of 15%, had a significant (p
Asal Gachpazian; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Mahbub Nemati; Sadegh Alijani; Effat Ahmadi
Abstract
Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems ...
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Milk and dairy products are in diet almost every day. Milk fat contains 70% of saturated fatty acids which can cause an increase in total and low-density lipoprotein cholesterol, and the risk of cardiovascular diseases. Therefor, modification of fat composition at dairy products such as yoghurt seems necessary. Walnut has high amount of essential fatty acids, anti oxidants and other beneficial components. In this study, ground walnut is added to yoghurt at level of 0 (control sample), 3, 6 and 9% and their texture properties (synersis and viscosity), sensory, fatty acids profile and dry matter were analysed every week for 4 weeks during storage. Results showed that fortification of yoghurt samples with ground walnut and storage had significant effects ( ) on synersis, viscosity, fatty acids profile and dry matter. Control sample had the highest synersis and the lowest viscosity and dry matter among samples. By adding ground walnut to yoghurt samples, the amount of saturated fatty acids decreased and the amount of unsaturated fatty acids increased. Major fatty acids of yoghurt incorporating ground walnut were linoleic acid, oleic acid, linolenic acid, palmitic acid and stearic acid, respectively. The highest final score in sensory evaluation in 1, 14 and 28 days of storage time were for yoghurt samples with 9% of gorund walnut, yoghurt with 6 and 3% of ground walnut and yoghurt with 3% of gorund walnut, respectively. Results of this study showed that adding ground walnut modifies yoghurt fat composition, forify it with essential fatty acids and also has good effect on its texure properties.
Shiva Emami; Sodeif Azadmard Damirchi; Javad Hesari; Seyed Hadi Peighambardoust; Seyed Abbas Rafat; Yosouf Ramezani
Abstract
Consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. Therefore many efforts have been done for decreasing these constituents in foods. In this study, hazelnut and walnut powders were added to butter samples ...
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Consumption of food containing cholesterol and saturated fatty acids such as butter can increase serum cholesterol and cause cardiovascular diseases. Therefore many efforts have been done for decreasing these constituents in foods. In this study, hazelnut and walnut powders were added to butter samples in amounts of 0 (not enriched sample), 10, 20 and 30% for evaluation of chemical characteristics (acid value, peroxide value and oxidative stability). Samples were then packed in 2 forms; vacuum and common packed and stored for 90 days at 5°C in refrigerator and were analyzed every 30 days. Adding hazelnut and walnut to butter samples caused significant increase in acid value of samples. Also rising trend of acid value in nut enriched samples was higher during storage. Control samples (without nut) showed higher peroxide value than nut enriched samples. During storage both control and nut enriched samples showed significant increase in peroxide value . Although all of nut enriched samples’ peroxide value were lower than standard limit during storage. Vacuum packed samples also showed lower acid and peroxide value than common packed samples. Adding nuts to butter samples also caused a decrease in oxidative stability of butter samples. This study shows that butter enriched in hazelnut and walnut can be introduced as a new and functional dairy product to consumers, because of its essential fatty acids content.
Keywords: Butter, Walnut, Hazelnut, Oxidative Stability, Acid Value, Peroxide Value
Elham Nourmohammadi; Seyed Hadi Peighambardoust; Javad Hesari; Sodeif Azadmard Damirchi; Seyed Abbas Rafat
Abstract
In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, ...
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In this study the possibility of sucrose substitution with different concentrations of sorbitol in formulation of reduced calorie sponge cake was studied. Physical properties of cake batter such as viscosity, specific gravity and cake characteristics such as volume, apparent density, solid density, porosity, symmetry and uniformity, moisture and water activity, crust and crumb color and textural firmness were evaluated. 100% sorbitol substituted samples showed lower specific gravity than that of control. Sample containing mixture of sorbitol- sucrose- oligofructose was as viscose as control, while other samples had more viscosity than control. Cakes prepared with sorbitol- sucrose- oligofructose had more volume and porosity and less apparent density than those of control, but other treatments showed significant decrease in volume and porosity and significant increase in apparent density. All treatments had better uniformity compared to that of control, while sorbitol- sucrose- oligofructose and sorbitol- oligofructose treatments showed similar symmetry with control samples. Cakes containing 100% sorbitol resulted in a significant decrease in the crust color. Sorbitol- sucrose- oligofructose treatment gave crumb color similar to that of control. However, other treatments had darker crumb color than that of control. 100% sorbitol substituted fresh (Day 1) sample had harder texture than that of 100% sucrose fresh sample. In 7th and 14th days of evaluation, samples prepared with all concentrations of sorbitol showed softer texture than control. Treatments prepared with sorbitol- sucrose- oligofructose had the same water activity to the control ones.
Keywords: Sorbitol, Oligofructose, Sucrose, Sponge cake
