دکتر محمدعلی سحری

The purpose of this study is to evaluate the body composition in the muscles of four species of Caspian sea fish in autumn and spring.

Proximate composition including moisture, protein, fat, ash and carbohyrate were determined in four fish species, Alburnus chalcoides (A. ch.), Rutilus rutilus (R. r.), Luciobarbus capito (L. c.) and Alosa kessleri (A. k.) from South Caspian Sea in autumn and spring.

The obtained results indicated that carbohydrate and ash content were not significantly different among the four species in both seasons and also  between the two seasons (P<0.05). Changes in moisture, fat and protein indicate that while there was a decline in moisture content, fat and protein content evidently increased in both seasons. In autumn, it is found that L. c. and R. r. had the highest moisture and lowest protein and fat content while significant declines in the moisture content of A. k. and A. ch. was observed which is in good agreement with the increase in both fat and protein contents of these two species in this season. Similar trend to autumn was observed in spring so that R. r. and L. c. with the highest amount of moisture had the lowest content of fat while A. k. and A. ch. with the lowest amount of moisture had the highest content of protein and fat. L. c., R. r., A. ch. and A. k. are classified as lean, low fat, medium fat and high fat fish respectively based on the results. Results also showed that in most cases there was a significant difference among the moisture, protein and fat content of the four fish species between the two seasons of autumn and spring (P<0.05).

Overall, the results showed that these four fish species might be in spawning period and have developing eggs in spring and so that had more moisture and less fat and protein in their flesh  in this season.

Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein 2.0, 3.5, and 5.0 %w/v) and casein (1.0, 2.0, and 3.0 %w/v)), three types sugar ((glucose and frouctose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel (PPE) concentration (250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract (specially at 750.0 ppm) was able to effectively prevent glycation reaction. According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than the system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas.

A novel approach for bio-lubricant production from rapeseed oil-based biodiesel using ultrasound irradiation: Multi-objective optimization Moringa oil is used as a useful oil in the food, medicinal, cosmetic and health industries. Also past research has shown that microwaves can increase the extraction efficiency of oil by disintegrating the cellular structure of oil seed. Therefore, in this research, for increasing oil extraction efficiency, microwave pretreatment was used before oil extraction from Moringa seeds by spiral press. In this study, the optimization of oil mechanical extraction from Moringa seeds was done using the Response Surface Methodology. In this study, extraction experiments were done with microwave pretreatment at different level of times (2, 3 and 4 min) and powers (200, 400 and 600 W). The results showed that the extraction efficiency increases and then decreases by increasing microwave time and microwave power. The optimum extraction efficiency was 56.55% during the microwave action time of 3.02 min and the microwave power intensity of 380.92 W. Due to the high values of correlation coefficients (R2 = 0.97) the predicted model for oil extraction efficiency can be evaluated properly.

Structured lipids are oils and fats whose physical and nutritional properties are modified by changes in the position or type of triglyceride-containing fatty acids. In structured lipids the unique characteristics of the fatty acids combine to enhance the nutritional, technological or medicinal value of the final product. The most important mechanism used in the synthesis of structured lipids is inter-esterification, which can be applied chemically or enzymatically. Structured lipids are produced by chemical, enzymatic orgenetic method. In chemical synthesis, the control of the distribution of fatty acids in specific positionsis very difficult and the reaction is not specific. The enzyme syntheses are carried out under lower temperature conditions and fewer sub-reactions and byproducts are produced. Structured lipids have a variety of applications such as producing low-calorie fats, modifying the physicochemical properties of fats such as oxidative stability, producing specific oils for different industrial applications such as bakery, frying oil and producing fat substitutes with defined characteristics such as cocoa butter alternatives.

In this study, the effect of maceration extraction method with three solvents (ethanol, water and ethanol/water (1:1)) on the extraction yield, total phenols and antioxidant properties of loquat (Eriobotrya
japonica) fruit pulp extracts was compared with ultrasound-assisted extraction method. The antioxidant activity of loquat fruit pulp extracts at different concentrations were evaluated and compared to tertiary butyl hydroquinone (TBHQ) using 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and β-carotene bleaching assays. Ethanol and ethanol/water extracts of maceration method had the highest extraction yield of phenolic compounds and anti-radical activities. In order to assess the antioxidant activity of extracts in oil, six types of soybean oil blends were prepared including the soybean oil with 400 and 1000 ppm of maceration ethanol extract (MEE), soybean oil with 400 and 1000 ppm of ultrasonic ethanol extract (UEE), soybean oil with 100 ppm of TBHQ and soybean oil without antioxidant (SBO). Then, the effects of extracts on oxidation of oil samples were evaluated and compared to TBHQ by using peroxide value, thiobarbituric acid value, conjugated dienes, total polar compounds, carbonyl value and acid value during 60 days of storage at 25 °C and 24 h of heating at 180 °C. Results indicated that ethanolic extract of maceration at 1000 ppm had the highest antioxidant activity compared to other extracts, but its effect was lower than THBQ.

Olive’s fruit are recommended to eat for the reason of containing mono unsaturated (MUFA، such as oleic acid)، omega 3 and omega 6 fatty acids and bioactive compounds. The processing of table olive is included crud، lye treatment، washing، fermentation and pasteurization steps which makes it as an edible fruit. In this processing the most important physico-chemical، nutritional، organoleptical (flavor and color) changes are done. So in this study، the quantities of changing in nutritional indexes in five olive cultivars during 5 mentioned steps of processing from harvesting are examined. Olive cultivars (Zard، Fishomi، Ascolana، Amiglalolia and Conservalia) were collected from Fadak Farm in Iran (Qom Province) and the amounts of oil، sum of saturated fatty acids (SFA)، MUFA، poly unsaturated fatty acids (PUFA)، PUFA/SFA and omega 3/omega 6 were studied. The limitation of oil in studied cultivars was 14-19. 5% and the highest and lowest one was in Ascolana and Fishomi in crud and pasteurization steps، respectively. The sum content of SFA and UFA were 19. 5-26. 5% and 73. 5-80. 5%، respectively، and the most of these fatty acids were in fermentation step. The ratio of omega 3 to omega 6 in studied cultivars was 0. 2-0. 5 and the highest and lowest ratio was in Ascolana and Zard in washing and pasteurization steps، respectively. Processing of table olive has made a lot of changes in some valuable compounds of olives fruit. The result showed that the highest amount of oil were in Ascolana and Amigdalolia cultivars، so suggested that، these two cultivars for oily using and the other ones are less important for this reason. Also، Zard، Fishomi and Conservalia cultivars not had any significant differences in oil content. Therefore، according to spoil of oil during of processing، the amount of oil was higher in Ascolana and Amigdalolia in pasteurization step. This result was emphacised that the latest two cultivars were suitable for oily using. For processing table olive purpose the Ascolana and Amigdalolia cultivars are recommended. The percentage of oil was increased in Zard and Conservalia cultivars during processing and these changes were depended on the condition of processing steps and the kind of cultivar. Using of olives fruit is very important for their unique oil، its fatty acids، high biological properties and nutritional values. According to this reason، selecting some cultivars that has less spoil in processing is recommended.

Although the importance of ω-3 and ω-6 essential fatty acid has been known but functional and physiological properties of ω-3 and ω-6 fatty acid are different. The balance use of ω-3 and ω-6 fatty acid is more important because in vivo cant make them. Possibility production of the functional oil from vegetable sources such as flaxseed (containing ω-3) and safflower (containing ω-6) oils including extraction, formulation and preservation. After extraction of the oils from flaxseed and safflower, physicochemical properties of the oils were examined and the product underwent the fractionation process in order to increase the ω-3 ratio. Then, functional oil was formulated using a 1:1 mixture of ω-3 and ω-6. Storage conditions and stability of the oil were also investigated for four months (0, 1, 2, 3 and 4 months) by studying peroxide, thiobarbituric acid and Rancimat indexes. Results showed that the ω-3 ratio may be increased from 50.19 to 52.59% (p<0.05) through fractionation. During the storage of the functional oil in the four months, the peroxide index increased from zero to 100.43 and 4.99 (meq O2 /k oil), the thiobarbituric acid index also increased from zero to 4.99 and 0.026 (malondialdehyde mg /k oil), and the Rancimat index decreased from 2.10 to 0.33 and from 2.10 to 1.35 (p<0.05) in the refrigerator and freezer, respectively. With the fractionation process can increase the amount of ω-3 fatty acid about 4/78 percent (p<0.05). Diagnostic examination showed that during the storage of the functional oil peroxide value of oil were under standard, so recommended using refrigerator in order to preserve functional oils.

The changes of mineral elements of the Abbot, Alison, Bruno, Monty and Hayward cultivars of kiwifruit (Actinidia deliciosa CV) were obtained from The Iran Research Center of Citrus (Tonekabon, North part of Iran) and were measured by ICP (Inductively Coupled Plasma) in the cold storage (at T= 0-4 0C, RH=75-85%) during 0, 9 and 18 weeks. Content of mineral elements (after harvesting) were in the ranges: Ca (42.726- 79.590), K (279.890-372.271), Mg (18.977-32.799), Na (1.444-2.5), Fe (0.290-0.521), P (31.296-42.221), Cu (0.037-0.207), Zn (0.162-0.308) and Mn (0.042-0.062 mg/100g fw). Statistical analysis showed that, potassium was the main mineral elements in the all studied cultivars and the Alison cultivar had the highest contents of mineral elements. In all cultivars of kiwi fruit the contents of mineral elements was significantly change during cold storage (P<0.01).

High in take of saturated fatty acids and animal fats, increases cardiovascular disease, cancer and obesity whereas ω-3 and ω-6 poly unsaturated fatty acids as necessary fatty acids have preventive effect on aforementioned disease. Necessity of ω-3 and ω-6 acids and limitation of their sources with increasing of population, make scientists to find other sources. For optimal usage of internal oil resources such as safflower, increasing of its cultivation and existence of Saffola as a mutative variety (high amount of oleic acid), this research for investigation the physicochemical characteristics of seed and oil of six variety/line of safflower farmed in Iran and the comparison of type and amount of oil and classification of them to oleic or linoleic acid group was done. Varieties/lines of Iranian safflower including Goldasht (as a spring variety), Mahali Esfehan, Esfehan 4, Esfehan 8 (as spring lines), Padide (as a fall variety) and Sina (as a day land farming variety) were provided)Provision Institute and Improvement of Plant and Seed located in Karaj), and characteristics of safflower seeds (oil, protein, ash, moisture and fiber contents) and its extracted oil (acid, iodine and saponification values, fatty acids profile and color) were investigated. Results indicated that the studied varieties/lines were only linoleic safflower (no any oleic safflower). Iranian safflower varieties/lines have the highest amount ofω -6 (7.6 - 75078) in comparison with other oil sources which are valuable and necessary fatty acids.