فهرست مطالب masoomeh mehraban sangatash

Compact food bars have become consumers' first choice as an alternative to unhealthy snacks, meal replacements, or quick energy sources before exercise. Considering the increasing need of society for such products, this research aims to investigate the effect of using quinoa flour in raw and processed form (flaked and roasted) and different levels of rice flour (zero, 15 and 30%) on the physicochemical (moisture, fat, protein, ash, carbohydrates, calories, specific volume, color, water activity, and texture) and sensory characteristics of compact food bars. The results showed that the processing applied on quinoa, while improving the quality of the product, led to a decrease in moisture, fat, and water activity, and an increase in ash and texture hardness, and the samples containing quinoa flour showed the highest amount of protein. In addition, the flaking process decreased carbohydrate and specific volume and roasting increased them and significantly affected the color changes of the samples. The sensory analysis of the samples also showed that the processing done on quinoa and increasing the amount of rice flour in the formulation increased the overall acceptance of the product. Finally, the sample produced with quinoa flaked flour and containing 30% of rice flour (8.10% moisture, 5.90% fat, 5.74% protein, 0.78% ash, 79.47% carbohydrates, and 393.97 Kcal/100g calories) was chosen as the optimal formula.

This study aims to investigate the effect of substituting different levels of chickpea flour (0, 25, 50, 75 and 100%) with quinoa flour on the relationship and dependence between the amount of protein, ash, moisture, specific volume, texture, color changes and sensory characteristics. Gluten-free cookies were analyzed using principal component analysis (PCA). The obtained results showed the dependence and relationship between the evaluated parameters to the change in the level of substitution of chickpea flour with quinoa in the formulation of gluten-free cookies. By replacing 25%, the relationship between the parameters changed significantly. With the increase of substitution level change from 25 to 50%, with the predominance of smell and taste and change in texture, the relationships between the evaluated parameters in the space of principal component analysis were rearranged relative to each other. By increasing the substitution level from 50 to 75%, the influence of the presence of quinoa flour on the textural characteristics of the manufactured product and its relationship with other parameters showed the variation of the examined traits. This indicated the critical level of relationship change towards the predominance of quinoa properties in the formulation. At the replacement level of 100%, based on the position of the special volume parameter with the parameters related to tissue characteristics, an opposite relationship was observed between them. Based on the results, it shows the applicability of principal component analysis as a useful tool in identifying the substrate of relationships between quantitative and qualitative parameters in the direction of designing and developing food formulations, and finally, the maximum replacement of 50% of chickpea flour with quinoa flour in Chickpea sweet formulation is recommended.

Enrichment is one of the ways to increase the nutritional value of foods. In this research, enrichment of yogurt with Saccharomyces cerevisiae yeast was done as a cheap source of fiber, protein, vitamins and minerals to produce a functional food. Physico-chemical and sensory characteristics of enriched treatments were evaluated. Cow's milk was mixed at 3 levels of fat (1.2, 1.8 and 3%) with yeast at 4 levels (0, 0.3, 0.6 and 0.9%) and used in preparing yogurt samples. The results showed that, in general, fat percentage, yeast percentage and duration of storage on pH and acidity changes were significant at the 95% confidence level. With increasing fat percentage, pH increased and acidity decreased. Increasing the percentage of yeast caused a decrease in pH and an increase. Synergy decreased with increasing the percentage of fat or yeast and also with increasing the duration of storage. The stifness of the tissue increased due to the increase of fat and decreased due with the increase of yeast. The highest level of tissue stifness was 0% in the yeast level and the lowest level was 0.9% in the yeast level. The percentage of fat, percentage of yeast and also the interaction of these two variables were significant and effective on the color index a*, b* with 95% confidence. However, only the variable of yeast percentage had a significant effect on the color index L*. Sensory evaluation results showed that only the variable of fat percentage had a significant effect on aroma, mouthfeel, internal texture, spoon acceptability and overall acceptance.

The fishing industry is one of the most important factors affecting the economy of many countries in the world. By-products of aquaculture processing constitute a large part of fish (He et al., 2013). The use of waste from aquatic processing will not only increase the economic value of aquatic harvesting, but also by reducing the amount of aquatic processing waste, it will reduce pollution and economic costs related to the treatment of produced waste (Fang et al., 2017). The main of by-products of aquatic processing industries including skin, intestines and viscera and blood, which contain a good amount of protein that can be used as a source for bioactive peptides (Chalamaiah et al., 2012). Hydrolyzed protein usually contains small fragments of bioactive peptides that contain 2-20 amino acids (Ryan et al., 2011). The most important functions of these bioactive compounds, can mention the anti-oxidation, anti-microbial, anti-cancer and immune system boosting activities (Vioque et al., 2001). Fiches viscera are one of their most important wastes and are rich in unsaturated fatty acids and protein (Bhaskar et al., 2008). Since the production of bioactive peptides from fish waste and their bioactive properties including antioxidant properties have been done in other studies, in this research we are looking for the effect of the molecular weight of peptides on their antioxidant properties using ultrafiltration membranes.

The viscera of rainbow trout (Oncorhynchus mykiss) were prepared from fresh rainbow trout from the salmon breeding farm in Mashhad and were transported to the laboratory with sufficient amounts of ice in the shortest time and it was kept at -20°C until use. Approximate analysis of the samples was determined according to the standard method of AOAC (2005). Production of hydrolyzed protein from viscera was done by the method of Ovissipour et al (2012). The amount of protein in the solution phase was measured by the method of Lowry et al (1951) and the degree of hydrolysis was estimated by the equation of Kristinsson and Rasco (2000). The antioxidant property of the hydrolyzed protein of treatments 1 and 2 was measured by examining of DPPH free radical inhibition and ABTS+ radical scavenging power indices. and according to the results, it was determined that treatment 2 (2% concentration of alkalase) has a higher antioxidant effect, therefore this treatment were divided by ultrafiltration membranes with molecular weights (<30KDa, <10KDa and <3KDa) and treatment 1 was removed at this stage. After this step, the antioxidant property of peptide fractions in molecular weights (<30KDa, <10KDa and <3KDa) in the treatment of 2% alkalase was measured again by examining the DPPH and ABTS+ indices. Then, the antioxidant properties of peptide fractions in different molecular weights from treatment of 2% alkalase were again measured by the DPPH and ABTS+ indices.

The results of approximate compositions showed that the highest compositions of viscera were moisture (60.817%), and fat (21.91%) and protein content (13.57%), followed by was the low amount of ash content (1.12%) and carbohydrates ( 2.17%). The chemical compounds of food play an important role in the body's health by providing essential nutrients. The ratio between waste compounds is varied according to the age and sex of fish. The amount of moisture from this evaluation was similar to the waste of rainbow trout 64.52% (Mirsadeghi 2015) and the amount of protein is similar to the waste of Zalon fish 13.00 (Nemati e al., 2019). The ash similar to common Kilka 1.46% (Soleymani et al., 2016) and the fat was 22.83% similar to Anchoy Kilka (Mehdabi et al., 2021). The degree of hydrolysis estimates the change of peptide content in a hydrolytic reaction. The degree of hydrolysis increased by increase of enzyme concentration in hydrolysis, so treatment 2 showed a significant increase (68.15±0.02%) compared to treatment 1 (53.60±0.22%) (p<0.05). The results of antioxidant property using DPPH and ABTS+ indicators on research treatments showed that treatment 2 (2% concentration of alkalase) had a higher antioxidant property than treatment 1. The results of the antioxidant property of the peptide components again using DPPH and ABTS+ indicators on the treatment of 2% alkalase enzyme concentration showed that the hydrolyzed protein and all peptide components (<30KDa, <10KDa and <3KDa) have the ability to DPPH and ABTS+ free radicals inhibition but in the comparison of peptide components with the same concentration (1.25 mg/ml), the peptide component <3KDa had a higher inhibitory property than other fractions, that the value in DPPH free radical inhibition was 76.55±0.01 and ABTS+ free radical inhibition was 88.25±0.05 and the difference between the peptide components was significant (p<0.05). It should be noted that free radical scavenging of DPPH and ABTS+ had icreased by use of the ultrafiltration process. Also, short-chain peptides have higher antioxidant properties than long-chain peptides (Bordbar et al., 2018), the reason of this case is the number of hydrophobic amino acids in peptide components that affect the intensity of antioxidant activity (Guillén et al., 2010). The results of this study about the DPPH radical inhibition were similar to the results of Wang et al (2013), Jang et al. (2017) and Xi et al (2008). Also, the results of the antioxidant properties of ABTS+ were consistent of the results of Ma et al (2010) and Martysiak-Zurowska and Venta (2012).

The results of this study showed that, firstly, the used of concentration of the enzyme and the degree of hydrolysis has an effect on antioxidant property of the hydrolyzed protein and secondly, the ultrafiltracin process had a different effect on the antioxidant properties of peptides, so that all peptide components had antioxidant properties but also the molecular weight has an effect on the bioactivity, so that peptides with low molecular weight has an stronger bioactivity properties.

In this study, the reduction of sugar content in eggplant marmalade formulation using stevia sweetener was investigated. For this purpose, two factors, the ratio of stevia to sucrose (0.001, 0.0025 and 0.0004) and the percentage of carboxy methyl cellulose (0.1, 0.2 and 0.3) on the pH, Brix, dry matter, calories, color difference, total acceptance, firmness, adhesiveness and energy of penetration were used using a factorial statistical design in three replications. The results showed a significant effect at stevia to sucrose ratio on all tests. On the other hand, the effect of CMC, although it caused changes, but only had a significant effect on the textural assays. In general, replacing sugar with stevia up to 0.0025 is desirable, and if this amount is added, some desirable properties of eggplant jam reduced. So, this new formulation of eggplant marmalade by maintaining desirable properties can play a good role in improving public health.

Palm kernel is one of the major agricultural wastes and industrial uses of dates. Palm kernels in Iran are often disposed of as waste or used for animal feed. In this research, this low value material was investigated and a product with a high purity value of carboxymethylcellulose was produced from it. Palm kernels contain about 63% cellulose. Cellulose along with hemicellulose and lignin are its main constituents, which form a strong fibrous structure. In this study, cellulose was extracted from palm kernel powder by treating sodium hydroxide and sodium chlorite. The extracted cellulose was converted to CMC using two processes: alkaline cellulose and ether cellulose. SEM was used to study the structure of CMC, which removed the surface impurities of the fibers and the swollen spherical shape of the fibers indicated the suitability of the method used. To identify the carboxymethyl groups substituted on cellulose, FTIR spectroscopy was used, which confirms the peaks in the wave numbers of 1425 and 1612 / cm. The optimization results showed that at a concentration of 29.799% sodium hydroxide, the weight ratio of sodium monochloroacetic acid to cellulose was 1, temprature 68 ° C and a reaction time of 158 min, the highest degree of substitution and purity and efficiency were obtained. It turns out that these highest degrees of extraction and degree of purity and efficiency are 0.97, 97.99 and 166.80%, respectively. Also, the viscosity of 3% CMC solution in water at 50 rpm was 347.93 ms.

The aim of this study was to investigate the functional yogurt containing olive oil (0%, 3%, and 6%) and celery seed powder (0%, 1.5%, and 3%) and The effect of each experimental treatment 1, 7, and 14 days after production on physicochemical properties. According to the obtained results, the formulation of functional yogurt using different concentrations of olive oil and celery seed powder caused a significant difference (P ˂ 0.05) in physicochemical properties affected by the amount of olive oil and celery seed powder over storage time. So that storage time was directly related to acidity and watering and had an inverse effect on pH. While the amount of celery seed powder was directly related to lean dry matter, protein and hydration. Also, the percentage of olive oil with fat had a direct effect and had an adverse effect on hydration and samples containing olive oil had a higher acidity index than the control sample. Regarding the analysis of fatty acids, by adding olive herbal oil to the control sample, the amount of short and medium chain fatty acids such as 14: 0, 16: 0, 12: 0, 10: 0, 8: 0, 6: 0 showed a significant decrease. But the amounts of fatty acids 18: 1 and 18: 2 increased significantly. The results of this study showed that by using different concentrations of olive oil and celery seed powder in the formulation of functional yogurt, physicochemical properties with different properties can be created, each of which can be considered according to the definition of the desired product properties.

Encapsulation of probiotics in food samples has been proven as a novel technique for enhancing the viability and stability of encapsulated probiotics in unfavorable environmental conditions. However, investigations on the optimized compositions of encapsulation to enhance the viability of the probiotic bacteria in food and simulated gastrointestinal environment are intending to increase. The aim of this study was to investigate the impact of alginate-chitosan encapsulation with herbal extracts including eucalyptus, ziziphora and thymus vulgaris l. on viability of probiotic bacteria suspended in fruit juices (orange, pomegranate, apple and raisin juices) during storage at 4°C.The strains of probiotics used in this work were Lactobacillus casei (PTCC 1608), Lactobacillus acidophilus (PTCC 1643) andBifidobacterium bifidum (PTCC 1644).Theresultsdisplayedthatthesurvivingpopulationof L. caseicellsentrapped with 0.05%(w/v) thymus extract were significantly higher than those encapsulated with eucalyptus and ziziphora extracts,after storage for 30 days.Accordingly,thislevelofthymus extract was selected to immobilize the cultures before inoculationin to fruit juices, in order to comparison with green tea extract. Upon storage, thymus and green tea extracts noticeably improved the stability of probiotic beads in all the products, as compared to the controls. Encapsulated L. casei and L. acidophilusshowed better survival than encapsulated B. bifidum.

In this study the composite edible films consist of methylcellulose (1, 2.5 and 4 percent), whey protein concentrate (2, 4 and 6 percent), corn starch (1, 2 and 3 percent) and glycerol as a softener in concentration Constant (2.5 percent) and Lactobacillus rhamnosus (GG) (at 1.5*107 CFU/ml concentration) was produced. The physicochemical tests (thickness, permeability to water vapor, moisture, solubility and color changing) and mechanical properties (percentage of elongation and length of breeding) and the survival rate of Lactobacillus rhamnosus (GG) were measured. A viable bacterial study showed that the use of methyl cellulose and whey protein concentrate improved the survival of probiotic bacteria. The results of this study showed that the base formula of the film (methylcellulose concentration of 2.8 percent, whey protein concentrate 2.13 percent and corn starch 1.14 percent) improved the physico-chemical and mechanical properties of the film. The results showed that increasing the percentage Methylcellulose, whey protein and corn starch increased the amount of thickness, moisture, breaking force, color changes and viability of Lactobacillus rhamnosus (GG), and decreased solubility and water vapor permeability.

Pumpkins prevent the occurrence of all types of cancers due to the wealthiest micronutrients and high levels of 30% carotenoids. Regarding the high nutritional value and low consumption in the community, the primary objective of this research is to optimize the formulation of a new non-leavened dessert based on the pumpkin, which drives from hydrocolloids (Persian gum, xanthan, and carboxymethyl cellulose) in dessert formulation. In order to determine the dessert treatments, mixed design and software Design Expert 11 for three components of Persian gum (0-5%), xanthan gum (0-5%) and carboxymethyl cellulose (0-5%) use. After preparing the dessert, physicochemical tests (moisture, Dyeing, aw, and colorimetric) evaluate. The results showed that the lower humidity and water activity and the syneresis rate are more desirable that cause with decreasing xanthan and CMC and increasing Persian gum. Considering that more index b * is desirable in pumpkin dessert, so increasing the xanthan CMC and decreasing Persian gum cause the a* value be more and by decreasing xanthan and increasing CMC and decreasing Persian gum b* value was more.

Nowadays, consumption of non-dairy-based desserts with a variety of flavors compounds is growing, that are consumed by different age groups due to nutritional value and organoleptic properties. The objective of this study was to investigate the optimization of non-dairy dessert formulations based on almond milk. Additives in three levels of sugar (2, 3, and 4%), pectin (0.5, 0.6 and 0.7%) and gelatin (0.4, 0.5 and 0.6%) were used to produce desserts. Then, the physicochemical properties of the produced dessert including pH, syneresis, viscosity, texture and colorimetric parameters of the produced dessert were measured. The results showed that by increasing the percentage of pectin and sugar, the index L* decreased, by increasing the percentage of gelatin and pectin, a* decreases and by increasing pectin percentage, b* decreased and the effect of gelatin increase was not significant. Increasing the percentage of gelatin and pectin in all levels of sugar has increased the stiffness of dessert samples. By comparing the average values of the stiffness of the dessert texture produced at the fixed levels of gelatin and pectin, it can be concluded that sugar content has a significant effect on the stiffness of the dessert texture after production, and increasing the sugar content, pectin and gelatin increases the stiffness of the texture. In all levels of sugar, the viscosity of desserts increased with increasing gelatin and pectin percentages. By increasing the percentage of gelatin and pectin, the pH decreased. The addition of gelatin and pectin, especially in high concentrations, significantly reduced syneresis.

Pineapple due to nutrients is a desirable option to improve the nutritional value of supplemented products. In this study, due to the increasing importance of production and use of enriched baking products. The effect of size of parts (0.5, 1 and 1.5 cm cubic meters) and the percentage of fruits (10, 12.5 and 15 percent) on the quality of muffin properties were investigated. For this purpose, a completely randomized design was used and the mean of Duncan test was used at 5% level. Increasing the size of parts and percentage of fruit in muffin formulation resulted in decreased specific volume, water activity, pH and fiber and moisture content in the samples compared to the control sample.  There was no significant difference between the values of skin color components with control. According to the results of this study, the treatment containing 15% of pineapple fruits with 0.5 cm cubic meters was introduced as the best treatment and had the highest overall acceptance level for consumers. According to the results, the use of pineapple fruit has been effective in improving the physico-chemical and sensory properties of the muffin samples. Sensory evaluation also showed that adding different amounts of pineapple fruit to muffin formulations significantly reduced the texture index, flavor, color and overall acceptance by increasing the replacement percentage of the produced product compared to the control sample.

Chocolate is a unique food and one of the important sources of biologically active substances which have shown a special antioxidant effect in the human body. In recent years, with the advent of functional foods, researchers are seeking to strengthen micronutrient products to increase their health effects. The proposed research is for the enrichment of chocolate, oleaster powder in levels of 5, 10, 15 and 20% instead of sugar. The researchers proved that oleaster is rich of polyphenols, flavonoids, vitamins, tannins and especially fibers. And used in traditional medicine as an anti-nausea drug due to its high tannin content. In this study, to increase the antioxidant and sensory properties, Mentha extract with constant dose added to all treatments and functional chocolate was produced. The results of the experiments indicated that polyphenols, flavonoids, anthocyanins increased, as well as an increase in the free radical DPPH concentration in the presence of oleaster powder. In this research, due to the positive effect of tannin in eliminating nausea, the tannins and the kinetics of its decomposition (constant K) and the half-life of tannin T1/2 in chocolate were measured that the results indicate that this composition is stable in mint chocolate. Due to the undesirable gass taste caused by high tannin, the mint extract had a positive effect on improving the sensory properties and the mind of the audience was primarily concerned with the mild extract coldness. According to the results, this product can use as a nutritional and nutritional health enhancer.

Encapsulation of probiotic cells is a novel method for enhancing the viability of probiotics in food and simulated gastrointestinal environment. Probiotics and thymus vulgaris l. exctract (TVE) have numerous potential health benefits. TVE had also positive effects on the survival of some probiotic bacteria in food products or during exposure to gastrointestinal conditions. In this study, Lactobacillus acidophilus cells and TVE in different concentrations (500, 1000 and 1500 μg/ml) were co-encapsulated in chitosan coated alginate beads, and their ability to protect cells under high temperature (80 and 90 °C), stomach environmental condition (pepsin, pH=1/5) and intesine (pancreatin and bile salts, pH= 8) were investigated. Small spherical microparticles having antioxidant activities and high bacterial cells.The coating of these microparticles with chitosan along with TVE was an efficient way to protect cells from conditions encountered in the upper part of the gastrointestinal tract and high temperature and increased the survival of encapsulated bacteria in simulated gastrontestinal conditions compared with free and encapsulated bacteria without extracts (p < 0.05).The co-encapsulation of bacteria with 500 and 1000 μg/ml TVE provided an additional protection to the cells in gastric conditions (p < 0.05). This study indicates that chitosan-alginate beads could be a new carrier for the combined delivery of viable probiotic cells and TVE to the lower part of the gastrointestinal tract.

Yeasts are microorganisms that have the ability to absorb aflatoxins.
The effect of the yeast Saccharomyces cerevisiae (PTCC 5177) on aflatoxin B1 detoxification and absorption of toxin in in vitro (the cow rumen) was investigated.
For this purpose, the yeast used in various treatments (live-treated, autoclave, heat-treated, treated with acid 100 °C) was prepared and added to the rumen of cattle. Aflatoxin B1 in different doses (0, 5, 10, 20) ppb in the rumen were added and were incubated at 37°C for one and two hours. The amount of toxin residues was measured by ELISA using Europroxima kits.
The results showed that microorganisms that have been treated in an autoclave have the highest amount of toxin removal (90.5%) (p As a strategy for the animal feed industry the use of glycomannan yeast cell wall can be useful for reducing aflatoxin B1.

The aim of this study was to determine the Minimum inhibitory concentration (MIC) and minimum fungicidal or bactericidal concentration (MFC, MBC) of oleo-gum resin of Ferula assafoetida on the growth of food spoilage microbes of bacteria, yeasts and fungal and investigation of the most sensitive of them to oleo-gum resin of these plant. In this study oleo-gum resin of F.assafoetida were dissolved in sterile distilled water and then its antimicrobial effects was studied on the growth of seven microbial species including Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Saccharomyces cereviciae, Candida albicans, Aspergillus flavus and Aspergillus parasiticus using micro-dilution method. Results of these research showed that MIC and MBC values of oleo-gum resin on B.subtilis and E.coli were 1562.5 and >100000 µg/ml respectively, which were more than MIC and MBC values of S.aureus. Among tested yeasts, C.albicans showed more resistance than the S.cereviciae. Also MIC value of A.parasiticus (390.6 µg/ml) was less than A.flavus (781.3 µg/ml). Results of the present study indicates that oleo-gum resin of F.assafoetida has significant (P<0.05) antimicrobial activity, which strengthens its potential use as essential antimicrobial source in the near future.

Biodetoxification is considered as one of the method for eliminating of aflatoxins including aflatoxin M1 (AFM1). In the present study، the ability of Lactobacillus acidophilus (La-5) in reduction of AFM1 in a simulated gastric model was studied. In this regard، two levels of bacterial suspension (3×109 and 3×1010 cfu/ml) were used to determine their ability to reduce three concentrations of AFM1 (0. 05، 0. 25 and 0. 5 ppb). The incubation times in the simulated gastric model were 0، 30، 60. 90 and 120 minutes. AFM1 concentration was determined by competitive ELISA. Results showed that the presence of Lactobacillus acidophilus (La-5) was more effective at higher concentration for removal of aflatoxin. Also، removal content for 0. 05، 0. 25، 0. 5 ppb AFM1 were 76. 09، 52. 26 and 76. 19 respectively.

The aims of the present study was to evaluate the level of aflatoxin B1 (AFB1) in feedstuffs (corn silage, corn, dried alfalfa, cottonseed meal, cottonseed, soybean meal, canola meal, barley, wheat bran, concentrate, sugar beet pulp and wheat straw) that collected from dairy herds in Khorasan Razavi Province that classified according to milk yield in very high (>10000 Kg/day), high (5000-10000 Kg/day), intermediate (2000-5000 Kg/day) and low (<2000 Kg/day) milk production. Sampling was performed during cold (early December to late January) and warm (early June to late July) seasons. Feed samples were placed in sterile packages and were maintained until test at -18 °C. Aflatoxin B1 levels were measured using ELISA. Results showed significant differences between the amount of aflatoxin B1 in cottonseed meal, canola meal, wheat bran, sugar beet pulp and wheat straw among all dairy herd classes (P<0.05). The contents of aflatoxin B1 in all feedstuffs during the cold seasons were higher than those of warm seasons. Results also showed that aflatoxin B1 level in %21.87 of the total diet samples were higher than the maximum tolerance limit (50 ng/g).

Restrictions on the use of synthetic antioxidant such as butylated  hydroxyanisole  (BHA) and butylated  hydroxytoluene (BHT) are being imposed  because of  their carcinogecity. In this investigation  optimization  of phenolic extraction  process  frome  methanolic (80%)  extract (v/v) of  elaegnus  angustifolia  through  Response  Surface Methodology  by fulin cio- calteu is  performrd  for optimizing the optimizing the process three factor (time, temperature and solution to solid ratio) were investigated each factor was repeated three times (5,20,35 min), temperature (30, 45,60), and solution to solid ratio (20,35,50). The experiment was conducted based on Box-Behnken design with three factor and three levels comprising a total of 17 tests. During optimization tests in an experiment with extraction conditions as (time:21/66 min, temperature:49/80 and  solution to solid ratio: 32/33) the higest phenolic 105/76 mg Gallic acid (standard of phenolic compound) per g of dry material compound was recorded. Considering the results and graphs temperature was indetified as the most effective factor. In addition, the graphs show that increasing behavior of phenolic compound and extract is achieved when time and incremental. In addition to fulin test, DPPH test was also carried out for investigating antioxidant activity. In DPPH test methanolic extract with IC50= 417/74 µg/ml had the highest antioxidant activity.

Restrictions on the use of synthetic antioxidant such as butylated  hydroxyanisole  (BHA) and butylated  hydroxytoluene (BHT) are being imposed  because of  their carcinogecity. In this investigation  optimization  of phenolic extraction  process  frome  methanolic (80%)  extract (v/v) of  elaegnus  angustifolia  through  Response  Surface Methodology  by fulin cio- calteu is  performrd  for optimizing the optimizing the process three factor (time, temperature and solution to solid ratio) were investigated each factor was repeated three times (5,20,35 min), temperature (30, 45,60), and solution to solid ratio (20,35,50). The experiment was conducted based on Box-Behnken design with three factor and three levels comprising a total of 17 tests. During optimization tests in an experiment with extraction conditions as (time:21/66 min, temperature:49/80 and  solution to solid ratio: 32/33) the higest phenolic 105/76 mg Gallic acid (standard of phenolic compound) per g of dry material compound was recorded. Considering the results and graphs temperature was indetified as the most effective factor. In addition, the graphs show that increasing behavior of phenolic compound and extract is achieved when time and incremental. In addition to fulin test, DPPH test was also carried out for investigating antioxidant activity. In DPPH test methanolic extract with IC50= 417/74 µg/ml had the highest antioxidant activity.

Nowadays the researches have indicated the fact that using synthetic antioxidants as food additives in edible oils can have adverse effects on human health. So preparing antioxidation resources for reduction of oxidation stress effects is important. The aim of this project was, representing a natural antioxidant source with frap test. The present study optimized the ultrasound assisted extraction (UAE) conditions to maximize the antioxidant activity [Ferric ion Reducing Antioxidant Power (FRAP)] of extracts from Elaegnus angustifolia. Optimizing the process three factor (time, temperature and solution to solid ratio) were investigated each factor was repeated three times (5, 20, 35 min), temperature (30, 45, 60), and solution to solid ratio (20, 35, 50). The experiment was conducted based on Box-Behnken design with three factor and three levels comprising a total of 17 tests. During optimization tests in an experiment with extraction conditions as (time: 26.10 min, temperature: 44.68 and solution to solid ratio: 29.56) the highest antioxidant compound 36.89 mol Fe2+/g of extract was recorded. TheElaegnus angustifoliaextract possessed a relatively high antioxidant activity and might be considered as a rich source of natural antioxidant.