Soudabeh Einafshar
Abstract
Introduction: Apple and its products play a major role in the Iranian agricultural economy. Apple fruit, after grapes, is the most important product of the country. Iran is ranked fourth in the global production of apple. After harvesting, to maintain the quality of apples, the cold stores are used. ...
Read More
Introduction: Apple and its products play a major role in the Iranian agricultural economy. Apple fruit, after grapes, is the most important product of the country. Iran is ranked fourth in the global production of apple. After harvesting, to maintain the quality of apples, the cold stores are used. Molds like penicillium expansum causes significant damage to the quality and the quantity of apples and fungicides such as imazalil are used to control them. These fungicides usually decompose in nature slowly, and the residue of them, compromise the health of consumers and the environment. Scientists try developing new antifungal environment friendly materials. Nigella Sativa oil and extract contain compounds such as Caron, Alfa-pinene, Sopinen, Beta-pinene and P-cimen. Alpha-pinene is a disinfectant material. Antimicrobial and antioxidant properties of Nigella Sativa have been reported in several studies. In this study, the possibility of replacing chemical fungicides such as Imazalil with Nigella Sativa oil and extract for extending the storage life of two apple varieties was investigated. Materials and methods: The preservative effects of Nigella Sativa oil and extracts as an antimicrobial agent was compared with Imazalil fungicide for two cultivars of apples, Red and Golden Delicious. Nigella Sativa oil and extract were extracted by solvent extraction and they were sprayed at two concentrations (0.1 and 0.2%) on Red and Golden Delicious apple cultivars. The sprayed apples and the controls (samples containing imazalil without any additives) were kept in a cold store at 0°C for 6 months. During 6 months, total microbial count, mold and yeast, tissue hardness, brix, acidity, sensory, percentage of waste, moisture and vitamin C were tested each month. Results and discussion: The results showed that Golden delicious variety with 8.16×103 had better bacterial properties, Brix (17.5), Moisture (80.07%) and Vitamin C (2.02 mg/100g) than that of Red Delicious. However, the texture of the Red Delicious variety (3.01N) showed more hardness than Red Delicious, less waste (3.63%) and higher overall acceptance (3.72). The effects of anti-microbial agents on the texture and acidity of apple cultivars were not significant, but it was significant on vitamin C (P<0.05). During storage for six months, all samples experienced a decrease in quality. In addition, there were increases in the total count of microbes (from 2.11×103 at first month to 15.33×103 at sixth month, mold and yeast (from 111 at first month to 6.25×103 at sixth month, and a significant decrease in other qualitative parameters. The effect of anti-microbial agents used in this research on mold and yeast was higher than that of total microbial count. Anti-microbial agents, especially Nigella Sativa oil and extract, had much lower mold and yeast content during the six months, than the control. The qualitative characteristics of the apple were also maintained. Therefore, Nigella sativa oil and extract are introduced as alternative to Imazalil that can prevent the microbial decay of apple.
Soudabeh Einafshar; Hashem Pourazerang; Reza Farhoosh; Javad Asili
Abstract
Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties ...
Read More
Natural materials are complicated compositions; therefore, a rapid screening of the active antioxidants is being challenged in the literature. Different polarity solvents were applied to isolate four fractions (F1, F2, F3 and F4) of methanolic extract of Cuminum cyminum. Their anti-oxidative properties were tested using radical scavenging and FRAP assays. F3 (with IC50=0.006mg/mL and FRAP= 521.95 mmolFe2+/L) was significantly the most active fraction. Guided isolation through bio-autography on TLC using 1, 1- diphenyl- 2 – picryl- hydrazyl radical (DPPH) as a detection reagent led to the isolation of two antioxidant compounds from F3. F3 was injected to a preparative HPLC with the proper mobile phase (acetonitril: methanol/ water) and isolated two main compounds. These compounds were identified as Luteolin 7 glugoside and Apigenin 7 glucoside by means of 1HNMR and 13CNMR and compare them with references.
Roksaneh Rouhani; Soudabeh Einafshar; Reihaneh Ahmadzadeh Ghavidel
Abstract
Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of anthocyanin and natural antioxidants.The aim of this study is determine efficiency of extraction and measurement of antioxidant activity and anthocyanin pigments of ...
Read More
Sepals and petals are byproducts from saffron production process that waste without any use in Iran. These byproducts containing a lot of anthocyanin and natural antioxidants.The aim of this study is determine efficiency of extraction and measurement of antioxidant activity and anthocyanin pigments of pollen and anther of saffron flower ,using mixed solvent of ethanol and hydrochloridic acid 1.5 N (85:15) by ultrasonic waves. Therefore, the time factors (5, 15, 25 minutes) and sound intensity (20, 60 and 100%) were usedThe results showed that the most efficient extraction of samples (54/48%) was extracted in 15 minute and 100% of sound intensity, and the maximum measure of anthocyanin compounds (48.83 mg/ml), total phenolic compounds (36.54 mg/ml), power of reviving the anti-radical DPPH activity of the extracts (335.7 mg/ml) and the power of scavenging Fe III (431.1µmol/lit Fe III), the best sample in all of the exams was extracted in 10 minutes and 100% of sound intensity. So, the optimized situation for extraction of anthocyanin compounds by ultrasound waves was time 15 min and 100% about sound intensity.
Soudabeh Einafshar
Abstract
Sour cherry is one of the most important horticultural products in Iran that consumes as fresh and dried fruit. In this research the effect of osmotic pretreatment on Physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: Early Jibilium, Butermo, Sigany and Local were ...
Read More
Sour cherry is one of the most important horticultural products in Iran that consumes as fresh and dried fruit. In this research the effect of osmotic pretreatment on Physicochemical, antioxiative and microbial characteristics of 4 cultivars of sour cherry: Early Jibilium, Butermo, Sigany and Local were investigated. The samples were placed in different osmotic solution, dried and vacuum packed in Polyamide pouches The physicochemical tests (pH, Bx, titrable acidity, moisture content, color, anthocyanin and phenolc compounds and antioxidative activities) and microbial tests were carried out after 6 and 12 months. The results showed that sour cherry Butermo var. had the most Bx, pH, acidity. Local and Early Jibelium var. had the least Bx and ph. The amount of moisture of Early Jibelium and Local var. were the most and the least, respectively. The chroma of Local var. was the most and had the more red purity than other varieties. Butermo and Local var. with 28.8 and 23.35 mg Cyanidin 3 Glychoside had the most and the least anthocyanins respectively. The amount of total phenolic compounds in Butermo Var. was significantly more than other varieties. The reducing power of Early Jibelium var. was the more significantly than other varieties. Osmosis process had no effect on the moicrobial growth, anthocyanins and phenolic compounds and antioxidative activities. One year storage significantly increased moisture, color, microbial growth, phenolic compounds and radical scavenging power of dried cherries but had no effect on other factors. The microbial conditions of samples were on the standard limits.
Soudabeh Einafshar; Parvin Sharayei; Mozhgan Shormij; Razieh Niazmand
Abstract
Saffron is the most important Iranian non oil export. Improper conditions of saffron flower storage increases microbial contamination and decreases saffron quality. This study was done for prolonging the shelf life of saffron flower in modified atmosphere packaging and subsequent to producing a new method ...
Read More
Saffron is the most important Iranian non oil export. Improper conditions of saffron flower storage increases microbial contamination and decreases saffron quality. This study was done for prolonging the shelf life of saffron flower in modified atmosphere packaging and subsequent to producing a new method for exporting the fresh saffron flower as cut flower. Saffron flowers were packed in a polymer (Polyamide- Polyethylene bags) and three gas combinations of CO2, O2, and N2 (30%,5%,65%; 50%,5%,45% and 70%,5%,25% respectively). Samples and Control (without packaging) were kept at 0˚c for 15 days. Every three days the concentrations of oxygen and carbon dioxide inside the packages, the yield of product, physical (weight loss, percent of the flowers welter, the length and diameter of fresh stigma) and chemical properties (percent of moisture and the amount of Crocin, Safranal and Picrocrocin of dried stigma) were measured. The existence of E.Coli and enumeration of yeasts and moulds also were done. The results showed that modified atmosphere packaging increased the shelf life of saffron flowers. The chemical and physical qualities of control were lost strongly during 9 days. There were no evident for E.Coli growth in the samples. Enumeration of yeasts and moulds showed that most treatments were seen the national standard of Iran (103cfu/gr).
