Food Biotechnology
Hediyeh Yousefipour; Mohammad Amin Mehrnia; Behrooz Alizadeh Behbahani; Hossein Jooyandeh; Mohammad Hojjati
Abstract
[1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and ...
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[1]Introduction: Herbs and spices, which are essential part of the human diet, have been used in traditional medicine to increase the flavor, color, and aroma of various foods and food products. Herbs and spices are also known as preservative, antioxidative, and antimicrobial agents. Plant extracts and their components with pathogen-growth suppression effect and little toxicity to host cells could be considered as excellent candidates for developing new antimicrobial agents. Trigonella foenum- graceum is an annual herbaceous plant with bright yellow and sometimes purple-white flowers. Therapeutic effects of this plant include analgesia, anti-cancer, and treatment of diabetes by lowering blood sugar and lowering blood lipids. In ancient Egypt, this plant was used to embalm the dead and incense. The seeds of the plant are used to treat leprosy, hemorrhoids, and relieve bronchitis. The seeds of this plant contain various compounds such as vitamins, amino acids, saponins, fatty acids, and flavonoids. The antimicrobial and antioxidant effects of T. foenum have been detrmined byvarious studies. This study was therefore aimed to produce the T. foenum extract and evaluate its antioxidant and antimicrobial properties. Materials and methods: Fifty g of powdered plant was added to 250 mL of water and stirred for 72 h. The solution was passed through the Whatman filter paper and then centrifuged at 3000 rpm for 10 min to discard the suspended solids. Next, a vacuum evaporator was used to remove the excess water and the obtained extract was packed and kept away from light at 4 °C. Total phenol and flavonoid contents were measured by colorimetric methods. The antimicrobial effect of the extract on Escherichia coli, Enterobacter aerogenes, Staphylococcus aureus, Bacillus cereus and Candida albicans was evaluated using disc diffusion agar (DDA), well diffusion agar (WDA), minimum inhibitory concentration (MIC) and minimum bactericidal /fungicidal concentration (MBC/MFC) methods. Interaction of aqueous extract and Chloramphenicol and Amphotericin B was also evaluated. Antioxidant effect of the extract was determined by ABTS, DPPH, and β-carotene/linoleic acid bleaching assay. Fourier-transform infrared spectroscopy (FTIR) was also used to identify the functional groups. Results and discussion: Total phenol and flavonoid contents of the extract were 46.60 mg GAE/g and 37.57 mg QE/g, respectively. The aqueous extract also showed antioxidant effects of 60.55, 55.53 and 50.40%, based on DPPH, ABTS methods and β-carotene/linoleic acid assay, respectively. T. foenum aqueous extract had the inhibitory effect on all examined microorganisms, at all concentrations (20, 40, 60 and 80 mg/mL). The antibiotic effect of chloramphenicol for E. coli, E. aerogenes, S. aureus and B. cereus was 13.30, 14.50, 18 and 19.10 mm, respectively, and the effect of this antibiotic for C. albicans was not measured. Also, the antibiotic effect of amphotericin B for C. albicans was 15.10 mm. Furthermore, the interaction of T. foenum aqueous extract with the antibiotic chloramphenicol presented a synergistic effect on the examined bacteria and led to a significant increase in inhibition zone diameter. Additionally, the interaction of the extract with antibiotics showed a synergistic effect on C. albicans. In infrared spectrum, peaks at 3370, 2965, and 1613 cm-1 were related to stretching vibration of O-H, C-H, C=C bonds of aromatic ring and aromatic groups of T. foenum aqueous extract. In general, the extract of T. foenum could be used as a natural antioxidant and antimicrobial agent in food and pharmaceutical industries.
Food Biotechnology
Elahe Isvand Heydari; Hossein Jooyandeh; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad
Abstract
Introduction: Probiotics are viable microbial food supplements that, when well-arranged in adequate amounts, confer a health advantage on the host. Probiotics have different positive health impacts such as equilibration of intestinal microbiota, prevention of cancer and diarrhea, reduction of cholesterol ...
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Introduction: Probiotics are viable microbial food supplements that, when well-arranged in adequate amounts, confer a health advantage on the host. Probiotics have different positive health impacts such as equilibration of intestinal microbiota, prevention of cancer and diarrhea, reduction of cholesterol and blood pressure, adaptation to lactose intolerance, improvement of immune system, decrease of allergic symptoms, inhibition of pathogenic microorganisms etc. Lactic acid bacteria (LAB), are the most common bacteria introduced as probiotics. Materials and methods: In this research, a strain of Lactobacillus planetarium LZ95 was utilized and its probiotic potential was evaluated. This strain had been isolated from a traditional Iranian fermented food known as Ash-Kardeh and had been identified using culture-dependent methods and molecular techniques. Lactobacillus planetarium, is one of the known LAB bacteria. The aim of this study was to evaluate the probiotic potential of Lactobacillus plantarum LZ95 in relation to its resistance to acid (pH 2.5, 3.5 and 5.5), its ability to grow in different bile salt concentrations (0.2, 0.5, 0.8, 1.2 and 3%), its resistance against chloramphenicol, tetracycline, penicillin and gentamycin antibiotics, and its antimicrobial activity against Listeria innocua, Staphylococcus aureus, Pseudomonas aeruginosa and Escherichia coli by using “Lawn on the spot” method. Results and discussion: Results shown that the viability of Lactobacillus plantarum ranged from 0 to 97.69 percent. The highest and the lowest bacteria viability were determined at pH=5 and 2, respectively. The results revealed that Lactobacillus plantarum was able to grow at all tested bile salt concentrations (0.2, 0.5, 0.8, 1.2 and 3%), and the lowest and the highest viability was found at 0.2 and 3 percent of bile salt levels, respectively. Lactobacillus plantarum was susceptible to all tested antibiotics. Results also shown that chloramphenicol with an inhibition zone diameter of 30.10 mm had the highest anticipation effect on the strain. Antimicrobial activity of Lactobacillus plantarum against Staphylococcus aureus (gram positive) and Escherichia coli (gram negative) with inhibition zone diameters of 11.30 and 7 mm was the highest and the lowest, respectively. The inhibition zone diameter around the strain of Lactobacillus plantarum revealed its ability to inhibit the growth of selected pathogenic bacteria. Based on results, the inhibition zone diameter against Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Listeria innocua were 11.30, 7.00, 10.70, and 8.90 mm, respectively. In general, the isolated strain of Lactobacillus planetarium LZ95 had an acceptable probiotic potential such as resistance to bile salt and acidic conditions, susceptibility to some commonly antibiotics, and appropriate antimicrobial activity against food pathogenic bacteria. Therefore, this strain can be used in food industry to produce functional food products.
Negin Zangeneh; Hassan Barzegar; Mohammad Amin Mehrnia; Mohammad Noshad; Mohammad Hojjati
Abstract
Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation ...
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Introduction: Celiac is an autoimmune digestive disorder caused by the consumption of gluten and the only way of treatment is consuming gluten free diet. Cake fortification due to its high consumption is pursuing by the bakery industry and the application of dietary fibers is increasing due to its relation to human health. In this research, the effect of adding different parts of oleaster (core powder, peel and flesh powder and whole powder) at different concentrations (5, 10 and 20%), on physicochemical and sensory properties of gluten free cakes were investigated. Flour structure, functional properties, unique taste, dietary fiber, minerals and phenolic content of oleaster has made it a good ingredient in bakery products, yoghurt, ice cream, baby foods, chocolate and cookies. Oleaster due to the high content of fiber and minerals could be used in preparing gluten free functional foods. Due to the high demand for gluten free products for celiac patients, our goal was formulation optimization of gluten free cake based on corn flour and oleaster. Materials and methods: Corn flour (Tarkhineh, Tehran), sugar (Zarin Alborz), vanilla and baking powder (Bartar Co.), egg (Telavang), sunflower oil (Ladan) and oleaster were purchased from a local shop in Ahvaz. After cleaning and removing impurities of oleasters, peel, flesh and core were separated, grinded and passed through mesh no. 35. Samples were kept in plastic bags at room temperature. Corn flour was partially (5, 10 and 20%) substituted with Powder of core, peel, flesh and whole oleaster. Moisture, pH, fat, protein, fiber, specific volume, textural properties, color and sensory properties of cakes were determined. Data were analyzed using a completely randomized design in SPSS and graphs were plotted using Excel. Results and discussion: Low nutritional value and low diversity of gluten free products are major problems for celiac patients. Food scientists are trying to increase the nutritional value of such products through the addition of functional ingredients. Results of the present research showed a significant effect of adding oleaster powder on the physicochemical and sensory properties of free gluten cake samples. By increasing oleaster powder, moisture content of cake samples was increased and the highest moisture content was seen in samples containing peel and flesh powder which is due to presence of hygroscopic constituents like fibers and sugars. The addition of oleaster powders was significantly increased ash of samples which is due to the higher mineral content of oleaster comparing to corn flour. Evaluation of the browning index showed a significant effect of oleaster powder. Crust browning index increased by increasing the powder level in all types of cake samples. The highest browning index was seen in samples containing 20% core powder and the lowest was in the control. The browning index increased because of a rising Maillard reaction due to the higher amount of monosaccharides in oleaster powder. By increasing oleaster powder, firmness of samples increased and the lowest and highest firmness was seen in samples containing peel and flesh and core powder respectively. During storage time, by rising oleaster powder level, firmness increased. A significant increase of firmness was due to decrement of volume and thickening air bubbles walls in cakes crumb. By increasing oleaster powder in cakes, fat and protein content decreased and fiber increased. The lowest fat content was seen in samples containing 20% core powder. Sensory evaluation of cakes approve that oleaster powder could be used as a functional ingredient in cake formulations due to its nutritional and functional properties.
Mohammad Hojjati; Behrooz Alizadeh Behbahani
Abstract
Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. ...
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Introduction: There is a remarkable interest in developing natural antimicrobial compounds of essential oils and plant extracts origin, due to the increase of bacterial resistance to common antibiotics. On the other hand, lipid oxidation in raw or processed materials leads to food rancidity and deterioration. In this way, synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are used to prolong the storage stability of food products. Nevertheless, the toxicologists and nutritionists have documented the side effects and potential toxic effects of synthetic antioxidants. Herbs contain a wide variety of phenolic compounds such as phenolic acids, flavonoid, tannins and so forth. These bioactive compounds could be therefore used as natural antioxidants and antimicrobial agents to suppress lipid oxidation and food spoilage. In this context, Allium jesdianum extracts were obtained and their antioxidant and antimicrobial activities were investigated. Materials and methods: A. jesdianum was exposed to methanolic and aqueous maceration-based extraction methods to extract its bioactive compounds with positive biological activity. The extraction yield, total phenolic compounds, antioxidant activity (based on DPPH and ABTS radical scavenging activity), and antimicrobial activity (based on disc diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration methods) of the methanolic and aqueous extracts were evaluated and compared to each otherr. Results and discussion: The methanolic extract of A. jesdianum had higher extraction yield of 7.1±0.2% compared to the aqueous extract with 4.6±0.28% extraction yield, mainly due to the ability of methanol to extract both nonpolar and semi-polar compounds. The total phenolic compounds of the methanolic extract were also remarkably higher than the aqueous counterpart (88.28% vs. 68.29% mg gallic acid/g dried extract), indicating that the solvent type plays a significant role in extracting bioactive compounds. However, the aqueous extract was able to significantly scavenge DPPH and ABTS radicals compared to the methanolic extract. This means that the presence of phenolic compounds is not the only factor affecting the antioxidant activity of plant extracts. The bioactive extracts of A. jesdianum were able to suppress the growth of or kill the examined bacteria P. aeruginosa, E. coli, E. aerogenes, L. innocua, and S. pyogenes; and this effect was more pronounced in the methanolic extract. Therefore, A. jesdianum methanolic and aqueous extracts could be used as natural preservatives to improve the oxidative stability of food products rich in unsaturated fatty acids, and to inhibit the growth of spoilage and pathogenic microorganisms, treat infections, and increase the safety of food products.
Marzieh Omidi Mirzaei; Mohammad Hojjati; Behrooz Alizadeh Behbahani; Mohammad Noshad
Abstract
Introduction: Essential oils and secondary metabolites of plants have too many uses in medicine as well as food and hygiene industries. The herbal essential oils include different health features including antioxidant and antibacterial activities. Several forms of the activated oxygen, also known as ...
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Introduction: Essential oils and secondary metabolites of plants have too many uses in medicine as well as food and hygiene industries. The herbal essential oils include different health features including antioxidant and antibacterial activities. Several forms of the activated oxygen, also known as reactive oxygen species (ROS), include free radicals and non-free radical species. In traditional Iranian medicine, coriander seeds are widely used to treat the disease. The objectives of this paper were to identify the chemical compounds and to measure the phenol content and the antioxidant potential of coriander seed essential oil in addition to its free radical scavenging activity. The other aim of this work was to investigate the antimicrobial of coriander seed essential oil on Bacillus cereus, Salmonella typhi, Escherichia coli and Pseudomonas aeruginosa “in vitro”. Materials and methods: In this research, the coriander seed essential oil (100 g) was extraction using water-distillation method with clevenger apparatus. Afterwards, coriander seed essential oil was collected in vials which had already been weighed by a 0.0001 balance and stored at 4 °C until testing. Chemical composition of coriander seed essential oil was determined using gas chromatography. The antioxidant activity was determined by 2,2’-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) di-ammonium salt (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicles, respectively. The method of Folin-Ciocalteu was performed through determination of TPC. The result was reported as mg of gallic acid/g of the dried coriander seed essential oil. The antioxidant potential of the essential oil was compared with BHA synthetic antioxidant at a concentration of 100 μg/ml. Antibacterial activity of coriander essential oil was determined by disc diffusion agar (Kirby-Bauer test), minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) methods. Results and discussion: Based on the results of chemical analysis, the coriander seed essential oil was rich in oxygenated monoterpenes (89.94%). The main compound of coriander seed essential oil was Linalool (76.75%). The highest percentage of free radical scavenging for DPPH was 53.5% and for ABTS 66.6% at 900 ppm concentration. The total phenol content essential oil was 38.04 ± 0.02 mg GAE/g. The result show that, the most sensitive and the most resistant bacteria with diameter inhibition zone 30.30 mm and 23.15 mm were Bacillus cereus and Salmonella typhi respectively. MIC of coriander seed essential oil for Bacillus cereus, Salmonella typhi, Escherichia coli and Pseudomonas aeruginosa was 2, 4, 4 and 4 mg/ml respectively. MBC of coriander seed essential oil for Bacillus cereus, Salmonella typhi, Escherichia coli and Pseudomonas aeruginosa was 512, > 512, > 512 and 512 mg/ml respectively. In general, the results indicated that the coriander seed essential oil was effective on microorganisms; nevertheless, the extent of its effectiveness varied depending on the type of microorganism. The gram-positive bacteria are more sensitive to essential oil rather than gram-negative ones. The higher resistance of gram-negative bacteria to the essential oils of medicinal plants could be attributed to the more complex structure of the cell membrane of these bacteria compared with the single layer structure of the gram-positive ones. The results of this study revealed that coriander seed essential oil had less antioxidant activity than synthetic antioxidant BHA. Antibacterial activity of the essential oil was higher than the gentamicin antibiotic. Regarding the chemical compositions identified in the coriander seed essential oil, these compositions could be employed as an important economical source uses in medicine as we as food and hygiene industries.
Kowsar Kakaei; Mohammad Noshad; Behzad Nasehi; Mohammad Hojjati; Shahram Beiraghi-Toosi
Abstract
Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known ...
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Introduction: In the past years, snack consuming in all age groups, special children have increased due to their low cost and eating readiness. Generally, these products have high starch content, but low nutrients such as vitamins, minerals, amino acids and fiber. In fact, most of the snacks are known as foods with high energy content and glycemic index, but low nutritional value. Adding fruits processing by-products to extruded snacks improves the nutritional value of snacks due to their high content of dietary fiber, bioactive compounds and minerals. Pomegranate (Punica granatum L.) is a perennial plant and is generally cultivated in tropical and subtropical regions the pomegranate seed is one of the pomegranate processing by-products including approximately 15-20% of total fruit. Pomegranate seed contains 36.5-42.4% fiber, 13.5-16.9% lipid, 8.5-11.3% protein and 24.09-33.41% carbohydrates. Therefore, pomegranate by-products rich in bioactive compounds and dietary fiber can be used as a functional ingredient. Since no research have been performed on using the pomegranate seed powder in making snacks yet, this research aimed to investigate the effect of pomegranate powders as a fiber supplement on the extruded physicochemical properties.
Material and Methods: The fruit of pomegranate were purchased from Khuzestan province in Iran. After peeling of pomegranate fruits, arils were pressed. The remaining pomaces were dried at 50 C for 48h. Dried pomace was powdered using a mixer grinder. The corn grits (Golden Corn Company, Iran) were prepared. The moisture and chemical component of raw materials were analyzed. The two screw extruders (model DS56, Jinan Saxin Company) was used to formulate and prepare snacks. First, response surface methodology (RSM) was used to optimize the amount of pomegranate powder to be added to the snacks. For this purpose, the influence of adding the pomegranate seed powder (0-20 %), extruder temperature (120-160 °C) and screw rotation speed (120-180 rpm) on the physicochemical properties of extruded samples were considered. For this reason, the moisture level of the input food was adjusted to 15 % and the feeding speed was 40 (kg/hr). The obtained results from optimization of the snacks formulation and process conditions shows that the optimum amount of factors are fallowing addition of fiber supplementary 11.8 %, the temperature of the extruder 160 °C, the screw speed of 147.1 rpm. After preparing optimal and control samples (without adding pomegranate powder), in order to evaluate the addition of pomegranate powder to the physicochemical properties of snacks, for this purpose, the effect of adding pomegranate powder on fat and protein content, total phenolic compounds, antioxidant activity, density, hardness, water and oil absorbance index, solubility index, soluble and in soluble fiber content, moisture content and microstructure of the produced snacks during 60 days of storage were investigated.
Results and discussion: By adding the pomegranate seed powder, the product moisture content decreased, which is probably due to high insoluble fiber content of pomegranate seed powder like apple residue. Moreover, by adding the pomegranate seed powder, the oil absorption index increased, which is probably due to presence of non-polar amino acids in the pomegranate seed powder. Existence of greater quantities of non-polar amino acids and presence of non-polar side chains in the extruded products may absorb oil hydrocarbon chains, leading to increase oil absorption index. Based on results, adding the pomegranate seed powder increases the hardness of the samples, which is probably due to the high amounts of oil and protein in the pomegranate seed powder. Researchers have reported that the use of food ingredients with high fat, protein, and fiber content increase the product tissue hardness. Also, the addition of pomegranate powder reduced water absorption of samples, which is probably due to the presence of insoluble water compounds such as fat and insoluble fibers in pomegranate powder and the reduction in the starch content of the samples due to the replacement of pomegranate powder. According to the results, addition of pomegranate powder increased the total phenol content and antioxidant properties of samples. While increasing the storage time, the total phenol content in the samples was reduced, which is probably due to the oxidation reactions that occur during storage. The results of this study showed that the addition of pomegranate powder increased the density, a * value, and nutritional value (such as iron, zinc, soluble and insoluble fiber, protein and fat content) in samples. While L* and b* values and water activity of the samples was reduced. Also, the addition of pomegranate powder decreased porosity and created heterogeneous and irregular cavities in the texture of snacks.
Zahra Hashemi; Mohammad Hojjati; Mohammad Tahanejad
Abstract
Introduction: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent ...
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Introduction: Oxidative degradation of lipids is a major factor limiting the shelf life of foods. The free radical reaction of lipid peroxidation is generally responsible for the deterioration of fatty foods. In general, use of synthetic antioxidants during the manufacturing process are applied to prevent fat oxidative and rancidity while their carcinogenic effects have been approved. Since the use of synthetic preservatives in food have been declined, researches on alternative natural products such as aromatic plants extract and essential oil have been extended.Aromatic plants are used traditionally in various regions of Iran for their preservation and medicinal properties, in addition to enhancing the aroma and flavor of foods. Aromatic plants components that have antiradical activities were used as natural antioxidant in food and biological products. The aim of this research was extraction and identification of the chemical compounds of Ferula gummosa Bioss essential oil and investigation of its antioxidant capacity in frying oil. Materials and methods: Aerial parts of F. gummosa were collected during fall 2013 from Khouzestan province of Iran. The collected aerial parts were then dried in the shade. The essential oil of aerial parts was extracted by hydro-distillation technique using Clevenger apparatus. Analyses of isolation, identification, and quantification of the component of the essential oil of F. gummosawere performed with a GC coupled with a mass spectrometer detector GC/MS. Analyses were carried out using helium as the carrier gas on DB-5 column (30 m×0.25 mm i.d., 0.25 μmfilmthickness). Injector and detector were hold at 240 and 300°C, respectively, and 0.5 μL of the diluted essential oil was injected. Identification of most of the compounds was made according to GC-MS retention times (authentic chemicals), Kovats indices (KI) in reference to n-alkanes (C8–C24), and mass spectra (authentic chemicals and NIST05 spectral library collection). Identification was considered tentative when it was based on mass spectral data only. Volatile compounds were quantified using percentage peak area calculations by means of a GC-FID with the same column and nitrogen as the carrier gas. The total phenol content in the F. gummosaessential oil was determined by a spectrometric method, according to the Folin–Ciocalteu phenol method by mixing of 0.2 ml of the essential oil with Folin-Ciocalteau reagent diluted and Na2CO3. The absorbance was measured at 765 nm after incubation in the dark at ambient temperature. The results of the total phenolic contents were expressed as gallic acid equivalents.The DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS [(2,2´-azino-bis 3-ethylbenzthiazoline-6-sulphonic acid)]tests were used for estimating antioxidant effects because the DPPH and ABTS radicals are the two most widely used and stable chromogen compounds to measure the antioxidant activity of biological material. In addition, the model of the DPPH radical-scavenging and ABTS radical cationdecolorization assay can be used to evaluate the antioxidant activities in a relatively short time compared with other methods. For this purpose 0.05 ml of the essential oil at different concentrations (0.05, 0.1, 0.2, 0.5, 1, 2, 5, 10 mg/ml) were mixed with 5 ml of 0.2 mMmethanolic DPPH solution and kept in the dark for 30 min at room temperature, then absorption-decrease was measured at 517 nm. The radical scavenging activity assessed by the ABTS method was expressed as the TEAC (trolox equivalent antioxidant capacity) value based on absorbance at 734 nm. In this test, ascorbic acid was used as positive control. The antioxidant activity of essential oil was evaluated against Tertiary butylhydroquinone (TBHQ) as an synthetic antioxidant in frying oil by peroxide value and thiobarbituric acid (TBA) index under rush condition in 90° C during one week. Results & Discussion: GC-MS analysis of the volatile constituents of the F. gummosa essential oil allowed the identification of twenty-nine compounds representing 96.80% of the total volatile oil. The main components were β- pinene (37.9%), α- pinene (9.05%), terpinene-4-ol (7.78%) and ρ- cymene (6.58%). The mean amount of total phenolic of obtained essential oil was 59.7 mg gallic acid/g dry plant material.In the present study, the essential oil showed good free radical scavenging capacity at all concentrations studied, however the scavenging activity increased with increasing concentration of the essential oil. Antioxidant activity of essential oil from F. gummosa at 1 mg/ml was similar to TBHQ at 0.1 mg/ml (P ≤ 0.05%). The scavenging capacity test showed that the EC50 value of the essential oil was found to be 0.094 mg/ml. ABTS test showed that the F. gummosaessential oil was able to reduce the stable radical and 1mg/ml of essential oil had the highest antiradical activity (0.113 mg/ml ascorbic acid equivalent). Oven test revealed that 500 and 1000 ppm of essential oil had the higher activity than TBHQ in 200 ppm in frying oil. Conclusion: The results indicated that F. gummosa had high total phenolic content. Also, according to these results, there was a relationship between totalphenolic content and antioxidant activity.The findings of this study showed that F. Gummosa essential oil can exhibit strong antioxidant activity, probably due to its particular chemical composition, mainly the high amounts of monoterpenes. Therefore, this essential oil could be used for the preservation of edible oil against oxidation and for increasing its shelf life as a natural preservative ingredient.
