Morteza Mohammadi; Mohammad Ghorbani; Alireza Sadeghi Mahoonak; Adel Beigbabaie; Samira Yeganeh zad
Abstract
Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of ...
Read More
Introduction: Phenolic compounds are known as a base of many functional foods due to their antioxidant properties and salutary effects. Phenolic compounds mainly found in plant sources. Agricultural wastes are one of the cheapest sources for getting phenolic compounds. Pistachio is considered one of the most important agricultural products in Iran. Study on the different parts of solid wastes generated from pistachio processing is worthy due to containing valuable compounds. On the other hand, using novel techniques such as supercritical CO2, subcritical water, pulsed electric fields, etc., have gained more attention in the past few years. These technologies do not have side effects on the raw materials and final products; do not use chemical solvents such as hexane, methanol, acetonitrile, etc., in comparison to traditional extraction methods with the long time needed and using chemical solvents with hazardous effect on consumers. In this study, the subcritical water extraction method as a green technology was used for the extraction of phenolic compounds from pistachio hull using y response surface methodology. Materials and Methods: In this study antioxidant properties of phenolic compounds extracted from pistachio hull by subcritical water fluid were evaluated. The extraction process is done at 120– 180 Celsius degree, pressure 10– 50 bar and ratio 1:10– 1:30 (sample to solvent) by using the subcritical water fluid method. The total phenolic compound, flavonoid compounds, reduction power, radical scavenging, and stability power of soybean edible oil were determined for each treatment. The stability power of extracts in soybean measured with rancimat test at 110 Celsius degree and airflow of 20 litter per minute. Comparison and statistical analysis for optimization of results accomplished using response surface methodology (RSM) by design expert software 7.0.0 version. After optimization, the results for optimum treatment were compared with BHT, ascorbic acid, and alpha-tocopherol. This comparison was done for reduction power, stability power, and radical scavenging ability. Results and Discussion: The results showed that the total phenolic compounds changed from 7671.43 to 8903.57 mg Gallic acid equivalent per 100 g dry matter. Reduction power increased by increasing temperature from 120 to 150 Celsius degree and after that decreased. The effect of pressure on the phenolic compounds wasn’t remarkable. The amount of flavonoid compound was between 142.87 and 290.21 mg equivalent catechin per 100 g dry material. The most effective parameter among investigated parameters (temperature, pressure, and ratio), was temperature. The pressure of extraction in subcritical water extractions did not have any significant effect and every change in laboratory results was very smallThe best results were observed at 147 Celsius degrees, pressure 10 bar, and 1:19 ratio. In these optimum conditions, the amount of total phenolic compounds, total flavonoid compounds, stability power, radical scavenging power, and reduction power was 2497.8 mg gallic acid per 100 g dry material, 267.99 mg flavonoid compounds catechin equivalent per 100 g dry material, 7.44 h, 1370.77 ppm, and 362.94 ppm respectively. Reduction and stability power with radical scavenging ability of pistachio hull extracts were very near to BHT as well as a synthetic antioxidant. Results showed that the extracts obtained from pistachio hull by subcritical water had high amount of phenolic compounds and had the same antioxidant properties as the synthetic antioxidant BHT
Mostafa Mazaheri Tehrani; Samira Yeganeh zad; Nasim Raoufi
Abstract
Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. ...
Read More
Possibility of replacing whole soy flour for chocolate fat in chocolate production and its impact on textural, rheological and sensory properties of low fat chocolate was explored. For doing this, whole soy flour in 5 levels (0, 2,4,6,8 percent) and two refining times (105 and 135 minutes) was employed. Results indicated that longer refining time gave rise to reduction in particles size and increase in hardness of chocolate. With increasing refining time from 105 minutes to 135 minutes, hardness showed an upward trend which rose from 7100g to 8180g. Casson yield value and Casson viscosity ranged between 9.02 Pa to 35.09 Pa and 2.55 to 5.99 (Pa.s), respectively . Data revealed that whole soy flour up to 4% can be successfully substituted for chocolate fat, without causing significant difference in textural, rheological and sensory properties of chocolate samples (P
Seyed Mohammad Ali Razavi; Samira Yeganeh zad; Alireza Sadeghi; Shirin Ebrahimzadeh; Azam Niazmand
Abstract
In this study, Geometrical, Gravimetrical and Frictional properties of four common varieties of Iranian canola seeds (namely: SLM, Hyola, Okapi, Orient), containing the mean moisture value of 6.5% (w.b.) were investigated. Geometrical and Gravimetrical properties included length, diameter, geometric ...
Read More
In this study, Geometrical, Gravimetrical and Frictional properties of four common varieties of Iranian canola seeds (namely: SLM, Hyola, Okapi, Orient), containing the mean moisture value of 6.5% (w.b.) were investigated. Geometrical and Gravimetrical properties included length, diameter, geometric mean diameter, sphericity, thousand seed mass, volume, true density, bulk density and porosity. The results indicated that the length ranged from 1.925 to 2.153 mm and diameter from 1.54 to 1.93 mm. Maximum geometric mean diameter was 2 mm in Hyola and minimum was 1.669 in SLM and maximum sphericity was 0.93 in Hyola and minimum 0.85 in SLM. Thousand seed mass ranged from 3.06 to 4.07 g, volume from 2.34 to 3.25 mm3 in Orient and Hyola varieties, true density from 1156 to 1302 kg/m3 in Okapi and Orient, bulk density from 710.92 to 738.79 kg/m3 in Hyola and SLM and porosity ranged from 37-44.02% in Okapi and Hyola. Also, in this research, Frictional properties of canola seeds including filling and emptying angle of repose, static coefficient of friction on five surfaces (galvanized iron, glass, fiberglass, rubber and plywood) were measured. Filling and emptying angle of repose ranged from 27.88o to 28.54o and 25.48o to 27.60o, respectively. In all four varieties, the highest static coefficient of friction was obtained for rubber and the least for glass.
Key words: Canola, Geometrical properties, Gravimetrical properties, Frictional properties.
