جستجوی مقالات مرتبط با کلیدواژه « Antioxidant » در نشریات گروه « صنایع غذایی »

Rosemary is a plant from the Lamiaceae family with antioxidant properties, Therefore, the purpose of this study was to extract rosemary plant extract using different solvents, methods (maceration, hot extraction, Soxhlet, percolation and sonication), particle size (300, 500 and 800 μm) and plant to solvent ratios (1:100, 2:100, 3:100, 4:100 & 5:100) were. In this experimental study, the amount of phenolic and flavonoid compounds was measured by aluminum chloride colorimetric method and the antioxidant activity of plant extracts was evaluated by DPPH method. To extract these compounds, different solvents and methods were used and compared and analyzed and Data analysis was performed using SPSS software and ANOVA test. The best solvents for the extraction of phenolic, flavonoid and antioxidant compounds were water-methanol (20:80). The amount of total phenolic compounds using this solvent was 7.172 (mg/g) and flavonoid compounds were 28.157 (mg/g) and the antioxidant activity to inhibit free radicals was 87.2586 (mg/lit). The best method for extracting phenolic compounds was Maceration method with a rate of 7.481 (mg/g) and for flavonoid compounds with a rate of 47.85 (mg/g) and 73.524 (mg/lit) to inhibit free radicals.The results show that in order to achieve the maximum extraction of total phenolic compounds, flavonoids and antioxidants in rosemary extract, use plant powder with a particle size of 300 μm, water solvent: methanol (80:20), plant to solvent ratio 1:100 (g/ml) and the use of maceration method should be used as optimal operating conditions.

The plant Allium ampeloprasum, belonging to the Liliaceae family, is an important source of antioxidant compounds. In this study, the anti-radical and antioxidant activities, as well as the determination of phenolic and flavonoid compounds in the aqueous and alcoholic extracts of this plant, were investigated. In this laboratory study, the aqueous and alcoholic extracts of Allium ampeloprasum were prepared by adding 50 grams of the plant and mixing it in a 1:5 ratio with distilled water or ethanol. The total phenolic and flavonoid content was determined by spectrophotometry, and the antioxidant activity of the plant at different concentrations was measured using the Cuprac method, DPPH free radical scavenging, and ferric reducing antioxidant power (FRAP) assay. Data analysis was performed using SAS software and one-way analysis of variance. Based on the results, the total phenolic content in the aqueous extract was 86.9859 and 23.4 micrograms of gallic acid per milliliter in the alcoholic extract. The total flavonoid content was 42.81 in the aqueous extract and 345.54 micrograms of quercetin per milliliter in the alcoholic extract. Additionally, the total antioxidant capacity in the aqueous extract was 0.2362 and 0.3876 in the alcoholic extract, and the Cuprac method reported 0.0747 in the aqueous extract and 0.1992 in the alcoholic extract. The ferric reducing antioxidant power was 0.1041 in the aqueous extract and 0.0248 in the alcoholic extract, while the DPPH radical scavenging activity was 73.18 in the aqueous extract and 72.95 in the alcoholic extract. According to the study results, Allium ampeloprasum is a good source of antioxidant compounds, and its consumption can reduce oxidative damages in the body and improve health. Moreover, after extraction and purification, it can be used in pharmaceutical and food industries.

Adding chemical preservatives increases the shelf life of food products, but long-term and indiscriminate use of chemical preservatives increases the resistance of microorganisms and health risks associated with their absorption. Medicinal plants have a great diversity both in the world and in Iran and have the potential to be used as alternatives to chemical compounds. In this study, the antimicrobial effect of Pterocarya fraxinifolia essential oil against Bacillus subtilis, Streptococcus pyogenes, Staphylococcus aureus, Shigella dysenteriae, Enterobacter aerogenes, and Salmonella typhi was investigated by disk diffusion agar, well diffusion agar, minimum inhibitory concentration, and minimum bactericidal concentration. The total phenol and flavonoid content of the essential oil was determined using Folin Ciocalteu and aluminium chloride methods, respectively. The antioxidant activity of the essential oil was evaluated using two methods of inhibiting free radicals DPPH and ABTS. The total phenol and flavonoid content of the essential oil was 38.63 mg of gallic acid/g and the flavonoid content was 19.20 mg of quercetin/g. The essential oil of P. fraxinifolia was able to inhibit free radicals DPPH (58.60%) and ABTS (59.80%). The results of the antimicrobial activity of the essential oil by the disk diffusion agar and well diffusion agar methods showed that B. subtilis and E. aerogenes are the most sensitive and resistant microbial strains to the essential oil, respectively. The minimum inhibitory concentration for these bacteria was 2 and 64 mg/mL, respectively, and the minimum bactericidal concentration was 32 and > 512 mg/mL, respectively.

The aim of this work was to evaluate the effects of extracts of different citrus fruits peel on the oxidation of canola oil during 5-day accelerated condition and compare the antioxidant activity of the peel extracts from citrus fruits (cultivated in north and south of Iran).The citrus peel ethanolic extracts prepared by ultrasound-assisted technique (150 w, 40 ◦C, and 30 min) showed significantly higher extraction efficiency and phenolic compounds in comparison to the extracts produced through the conventional extraction method. Southern Bitter orange peels had the highest amount of TPC (1.78 mg GAE/g) followed by northern bitter orange (1.46 mg GAE/g), southern lemon (1.25 mg GAE/g), northern lemon (1.02 mg GAE/g), southern orange (1.32 mg GAE/g), and northern orange (1.10 mg GAE/g)peels. TPCs of citrus peels of the south of Iran were higher than TPCs of north-cultivated citrus fruits. The oxidative stability and the free radical scavenging(DPPH) activity of southern bitter orange peel extract was the highest among the other treatments followed by northern bitter orange, southern orange, northern orange, southern lemon, and northern lemon extracts. According to the results, the peel extracts containing phenolic compounds as natural antioxidants have the potential of reacting with the free radicals produced from lipid oxidation.

The bioactive peptides in the hydrolyzed protein have led to high antioxidant activity and good functional properties in these proteins. The aim of this study was to produce hydrolyzed protein from wheat germ and analyze its antioxidant and functional properties. For this purpose, hydrolyzed wheat germ protein was produced by commercial enzymes alcalase and flavourzyme enzyme (Optimal pH of alcalase activity 8.5, flavourzyme 7) at intervals of 10, 20 and 30 minutes. Degrees of hydrolysis, functional properties including solubility, foaming and emulsifying properties, as well as antioxidant properties including free radical scavenging DPPH and ABTS and ferric reducing power weسre measured. The results showed that the protein hydrolyzed by alcalase had a higher degree of hydrolysis than the enzyme flavourzyme. Also, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The highest values of hydrolysis by alcalase were observed in 30 minutes (28.26%) and this treatment had the highest antioxidant activity and functional properties (p <0.05). In general, it can be said that hydrolyzed protein from wheat germ (by alcalase enzyme) has the best functional and antioxidant properties and therefore can be used as a substitute for animal based protein in the diet as well as active ingredients in food formulations.

Nowadays, the use of antioxidant compounds and natural preservatives instead of synthetic preservatives has a unique and fundamental role in the food industry due to their known harms and diseases. One of these compounds with known antioxidant effects is red sugar beet betalains, which have been investigated for microencapsulation. In this study, betalain microcapsules were prepared by the "ionic gelation" method using sodium alginate and guar gum with amounts of 0.25, 0.5, 0.75, 1, 1.5, and 2 mg. Betalain microcapsules were characterized for size, loading efficacy, cumulative release, and morphological characteristics. Also, the characteristics of minimum inhibition concentration (MIC), minimum bactericidal concentration (MBC), and the inhibitory percentage of free radicals (DPPH) for microcapsules were calculated. All data were analyzed using Duncan's one-way variance analysis method. In general, the results show that the percentage of loading efficacy and cumulative release increased up to 1.5 mg betalain, and then up to 2.5 mg experienced a significant decrease. Also, microcapsules had spherical, homogeneous, and uniform forms. In treatments with amounts higher than 1.5 mg, agglomeration between particles coincided with increasing particle size and was based on microcapsules characteristics. Finally, microcapsules including 1.5 mg betalain were selected as the optimum treatment based on the characteristics of the maximum loading efficacy and release, homogenous appearance, lowest MIC and MBC, and the maximum DPPH.

Microalgae are one of the oldest inhabitants of the oceans and freshwaters. One of the most famous is the green seaweed Chlorella vulgaris. In this study, the antioxidant and functional properties of the hydrolyzed protein of Chlorella vulgaris were determined. For this purpose, the hydrolyzed protein of Chlorella vulgaris was produced by commercial enzymes alcalase and flavourzyme at intervals of 10, 20 and 30 minutes. The results related to the properties of hydrolyzed protein showed that the protein hydrolyzed by alcalase had a higher degree of hydrolysis than the enzyme flavourzyme. As well as, increasing the hydrolysis time had a positive effect on the mentioned parameters (p <0.05). The highest values of degree of hydrolysis and protein recovery were observed by alcalase at 30 minutes (37.63% and 18.44%, respectively). Chlorella vulgaris was high in essential amino acids. Then, the antioxidant and functional properties of proteins (by both enzymes at 30 minutes) were measured with molecular weights of 3, 5 and 10 kDa. The results showed that the protein hydrolyzed by alcalase enzyme with a molecular weight of 3 kDa had the highest antioxidant activity (p <0.05) and also had good functional properties. Therefore, the hydrolyzed protein derived from the alga Chlorella vulgaris (by the enzyme alcalase) can be used as a substitute for animal proteins in the diet as well as functional compounds in food formulations.

Probiotics are living microorganisms that, when consumed in food, provide health benefits to the host. In the past, probiotics were used as substances consumed by microorganisms that stimulate the growth of other microorganisms. The composition of probiotics is defined as microbial supplements that create a positive effect by modifying the composition of the microbial flora (Joyande et al. 2021). Among the effects of probiotics on human health, we can mention the improvement of milk digestibility in people with lactose intolerance, the enhancement of the immune system through antimicrobial peptide production, the synthesis of group B vitamins, the boost in the body's immunity, and the prevention of cell carcinogenesis (Fallah et al. 2019). Due to the conversion of fermentable sugars into organic acids, ethanol, and other metabolites with antimicrobial potential, these microorganisms create unfavorable conditions for the growth of potentially pathogenic microorganisms or agents of spoilage (Alizadeh Behbahani & Noshad. 2021). Native strains of lactic acid bacteria have found special importance in the dairy industry because these strains, in addition to being compatible with the conditions of the region, possess a unique ability to produce the desired taste and aroma in various types of fermented products. Additionally, these strains exhibit characteristics such as inherent resistance to destructive phages and antimicrobial effects (Rokhtabnak et al. 2015). The aim of this research was to investigate the functional potential and antimicrobial activity of the Levilactobacillus brevisNKN55 strain isolated from local yogurt in Tashan (Behbahan). If it exhibits desirable functional and antimicrobial properties, it can be utilized in the production of dairy products either as a complementary culture or as a natural preservative.

Firstly, the strain was isolated and identified using molecular methods. Subsequently, the strain was evaluated for probiotic properties such as acid resistance (pH 2.5, 3.5, and 4.5), hydrophobicity, and bile resistance (0.3, 0.5, and 0.7). Cholesterol absorption was also assessed. Additionally, the strain underwent evaluation for biogenic amine production, hemolytic and DNase properties. The antioxidant property of the isolated strain (measured using DPPH and ABTS assays) was determined, and its antimicrobial activity against 6 key pathogens (Escherichia coli, Bacillus cereus, Salmonella typhimurium, Klebsiella aerogenes, Staphylococcus aureus, and Listeria monocytogenes) was investigated using disc diffusion and agar well diffusion methods. Furthermore, adhesion potential to Caco-2 cells, anti-adhesion properties, auto-aggregation capacity, and co-aggregation of the strain were also evaluated.

The maximum reduction in strain viability is associated with a shelf life of 3 hours at pH 2.5. As the pH decreased from 4 to 2, a significant decrease in the number of viable cells was observed, dropping from 7.8 to 6.90 Log CFU/mL. In this study, the growth of the strain decreased by 0.7% with an increase in bile salt percentage. The hydrophobicity of the strain was 58.4±0.40%. For the investigated strain, DNase, biogenic amine production, and hemolytic activity were negative. The cholesterol absorption rate was 10.39, while DPPH and ABTS free radical capacity were 33.46 and 38.5, respectively. The auto-aggregation potential was 33.8, and Co-aggregation was 21.45. Adhesion potential to Caco-2 cell was 10.50, and anti-adhesion potential against K. aerogenes was 38.90 in competition, 31.20 in ability, and 19.8 in displacement. One of the important characteristics of lactic acid bacteria, crucial in their role in the food industry, is resistance to exposure to acidic conditions in products such as yogurt or buttermilk. For this purpose, the survival of these bacteria was tested at pH 2.5, 3.5, and 4.5. The results showed that the Lev. brevisNKN55 strain has a favorable shelf life under the investigated conditions.To produce beneficial effects in the body, probiotics must be able to grow in the stomach and intestines and have the ability to live there. For this purpose, they must have the necessary resistance to face hydrochloric acid in the stomach and bile salts in the intestine (Alizadeh Behbahani et al. 2020). The results showed that Lev. brevis NKN55 has good resistance to different concentrations of bile salts. In this study, the growth of the tested strain was inhibited by 0.7% with an increase in the percentage of bile salt. However, the growth rate depends on the concentration of bile salts. These results are similar to other studies that have shown lactobacilli can survive in high bile levels. Surface hydrophobicity can be used as a primary way to identify probiotic bacteria with adhesion properties and suitable characteristics for commercial purposes (Vasechi et al. 2020). The presence of hydrophobic molecules on the cell surface, such as surface proteins, cell wall proteins, cytoplasmic membrane proteins, and lipids, increases the cell's hydrophobicity. There is always concern about the commercial use of these bacteria because it is possible to transfer this gene to pathogenic bacteria and create resistance against them. The significant sensitivity of the isolated strain to multiple antibiotics indicates that this strain may not possess genes that cause antibiotic resistance. One critical aspect of probiotic bacteria that should be considered during evaluation is their antibacterial effect, attributed to metabolites such as organic acids, hydrogen peroxide, diacetyl, ethanol, phenols, and protein compounds that inhibit growth (Barzegar et al. 2020). The most common antimicrobial compounds reported to be produced by probiotic bacteria include bacteriocins, hydrogen peroxide, and organic acids (especially lactic and acetic acids). Auto-aggregation is directly related to the adhesion potential of probiotic bacteria, while aggregation has a close interaction with pathogens (Patel et al., 2011). The auto-aggregation property helps bacteria adhere to intestinal cells and mucosal surfaces. Cell aggregation may enable bacteria to form a barrier that prevents colonization and biofilm formation by pathogenic bacteria. The ability of bacterial cells to attach to intestinal mucosa is called adhesion (Jena et al. 2013). In case of damage to the epithelial tissue, the probability of bacterial cell adhesion decreases. Probiotic bacteria are used to treat damage to the digestive system and replace its lost flora. By correcting the microbial balance inside the intestine, damaged tissue is improved, and the ability of microorganisms to bind to the surface of intestinal cells increases (Fontana et al., 2013).

The process of collecting and identifying native strains from fermentation products in any part of the country can cause Preservation of microbial and genetic reserves and provides useful information for scientific and commercial applications, especially in the field of dairy industries and the discussion of probiotics and functional foods. In this study, Lev. brevisNKN55 strain isolated from Behbahan yogurt was evaluated for its probiotic and antimicrobial potential. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests. The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests.The results showed that this strain has a high ability to inhibit pathogenic bacteria. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. This bacterium tolerates different concentrations of bile salts well. It also has the ability to survive in acidic conditions. The studied strain was sensitive to common antibiotics and showed acceptable adhesion, hydrophobicity, auto-aggregation and accumulation. According to the results, it is suggested to use this strain as a probiotic supplement in fermentation cultures or as a co-culture in the production process of fermented food products after conducting more confirmatory tests.

In this study, the effect of microwave pretreatment at the power of 500 and 900 W on the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate was investigated in the period of 30-210 minutes. In the next step, the effect of different concentrations (20-100 mg/ml) of the optimum treatment on the antioxidant properties (total antioxidant capacity, Fe reducing power, DPPH radical scavenging activity and Fe chelating activity) was investigated and was compared with the antioxidant capacity of vitamin C as a synthetic antioxidant and unhydrolyzed flaxseed protein. The results showed that microwave pretreatment at a power of 500 W significantly increased the antioxidant properties (DPPH radical scavenging activity and total antioxidant capacity) of flaxseed protein hydrolysate, but higher microwave power (900 W) led to reduction of antioxidant activity in comparison to the sample without pretreatment or the sample with microwave pretreatment with a power of 500 W. The sample with microwave pretreatment with a power of 500 W and hydrolysis time of 180 minutes was selected as the optimum treatment with the highest total antioxidant capacity and DPPH radical scavenging activity. Investigating the effect of concentration on the antioxidant properties of hydrolyzed protein showed that the highest DPPH radical scavenging activity (52.7 %), total antioxidant capacity (1.35 absorbance at 695 nm), Fe reducing power (0.859 absorbance at 700 nm) were achieved at the concentration of 60 (mg/ml) and the highest Fe chelating activity (50.83%) was obtained at the concentration of 80 (mg/ml). As a result, the flaxseed protein hydrolysate with considerable antioxidant capacity, can be used in the production of functional food products, nutritional supplements for athletes and the elderly.

In recent years, researchers have identified and extracted bioactive peptides with acceptable antioxidant properties from different protein sources. Flaxseed meal, which is the main by-product of the linseed oil extraction process, contains a large amount of protein, which can be obtained by enzymatic hydrolysis to peptides with antioxidant properties. In this research, the effect of hydrolysis conditions (enzyme concentration 2.7-1% and time 30-183.64 minutes), type of protease (pancreatin and alcalase) and ultrasound pretreatment on the degree of hydrolysis and antioxidant properties (DPPH free radical inhibition, Total antioxidant activity, and iron ion chelation) of hydrolyzed protein obtained from flaxseed meal were evaluated using the response surface method. The optimal conditions for the production of hydrolyzed protein with the most antioxidant properties with alcalase enzyme with and without pretreatment and pancreatin enzyme with and without pretreatment, respectively, were hydrolysis time 79, 146.79, 111.77 and 97.21 minutes and enzyme concentration 2.29%, 1.46%, 2.26% and 1.38%; According to the obtained results, by examining the degree of hydrolysis and antioxidant properties of the hydrolyzed proteins of flaxseed meal, hydrolyzed protein with pancreatin enzyme was suggested as the optimal treatment. Hydrolyzed protein with pancreatin enzyme with ultrasound pretreatment was reported to have 75.66% DPPH free radical inhibition, 70.39% iron ion chelating activity, total antioxidant activity with absorbance of 0.86 nm and 80.69% hydrolysis degree. Therefore, it can be stated that the hydrolyzed protein of flax seed meal with strong antioxidant capacity is a bioactive compound for use in food formulations and the production of beneficial products.

Despite the development of methods to increase the shelf life and safety of food products, the economic loss caused by food spoilage is still considered one of the main challenges of  food industry. Due to the culture of the use of natural products and functional foods, the consumer's desire for natural products with extended shelf life has increased. Phenolic compounds, like many bioactive compounds, gradually become inactive and usually cause a bitter taste in food. Microliposome is one of the effective solutions to increase the stability and reduce the unpleasant taste of bioactive compounds. In this research, the Ferula leaves was extracted with ethanol and its phenolic and flavonoid properties were determined. Then, the antioxidant properties of the extract were determined by DPPH and β-carotene/linoleic acid assay at different concentration (400, 800, 1600 and 3200 PPM). Then it was added to beef burger in the form of liposomes and the oxidative, microbial and sensory characteristics and the release rate of phenolic compounds in beef burger were investigated over two weeks’ storage. The results showed that the total phenolic and flavonoid content of the Ferula leaves extract was 270.67 ± 5.8 mgGA/ g extract and 160.81±5.65 mg Quercetin/g extract, respectively. With the increase in the concentration of Ferula extract, the DPPH radical inhibition increases from 33.73 to 84.42% and β-carotene-linoleic acid from 32.56 to 74.90% at 400 to 3200 PPM. The results obtained on the shelf life of beef burger showed that the highest microbial growth and lipid oxidation were observed in the control, and the lowest one was observed in the sample containing 3200 PPM Ferula extract. Based on the oxidation test and sensory evaluation, adding microliposome of Ferula leaves extract at 1600 PPM can significantly increase the shelf life of beef burger in the refrigerator.

Light energy, especially in combination with oxygen by producing singlet oxygen (1O2), can react with the double bonds of unsaturated fatty acids and reduce the quality of food and fats. In this study, the effect of singlet oxygen on photooxidation of fatty acids was investigated. The generation of singlet oxygen and peroxide products in the presence of meso-tetraphenylporphyrin (H2TPP) as a photocatalyst and light was proved by nuclear magnetic resonance spectroscopy (1H NMR), visible-ultraviolet spectroscopy (UV-Vis) and iodometric titration. The rate of fatty acid peroxidation determined immediately after photooxidation using meq/kg unit. Effect of hydroalcoholic extracts of Urtica dioica (L.) leaf and Alcea setosa (L.) flower was compared with synthetic antioxidants and well-known singlet oxygen scavengers. The antioxidant activities of these plants showed that hydroethanolic extracts of Urtica dioica (L.) leaf and Alcea setosa (L.) flower, respectively diminished conversion of oleic acid to peroxide products 79.45 and 81.05% after 120 minutes photooxidation. While these value for vitamin E (as a fat-soluble chemical antioxidant), sodium azide (as a very strong inhibitor of singlet oxygen) and dimethyl sulfoxide (as a strong solvent in reducing the lifetime of singlet oxygen) were 83.83%, 91.65% and 93.25%, respectively. Also, the hydroalcoholic extracts of Urtica dioica (L) leaf,  Alcea setosa (L) reduced the conversion of linoleic acid (as a oxidizable fatty acid with high degree of unsaturation) to peroxide products by 56.43 and 59.06%, respectively. These results declare high antioxidant efficiency of Urtica dioica (L) leaf and Alcea setosa (L), in preventing of photooxidation of fatty acids. In this study, the effects of solvent, photocatalyst, light and oxygen in fatty acid photooxidation were also investigated.

In the present study, bioactive compounds were extracted from cotyledon of bitter orange (Citrus aurantium) seed, as a waste of citrus processing, using a microwave-assisted extraction method. The effects of four independent variables including microwave power (100-300 W), extraction time (5-15 min), sample weight (5-15 g), and solvent volume (100-200 mL) on responses of extraction yield, total phenolic content, total flavonoid content, free radical scavenging activity (IC50), ferric ion reducing antioxidant power (FRAP), cupric ion reducing antioxidant capacity (CUPRAC), and chelating capacity of extracts were investigated. Response surface methodology based on the central composite design was employed to investigate the effects of independent variables on the responses and also to optimize the extraction conditions. The optimum extraction condition included microwave power of 300 W, extraction time of 15 min, sample weight of 5 g, and solvent volume of 200 mL. Regarding the extraction yield, its amount increased significantly by increasing microwave power, extraction time, and sample weight, while it decreased significantly by increasing solvent volume. Also, the highest total phenolic content in the extract was observed at the lowest levels of microwave power and extraction time. Concerning the total flavonoid content in the extract, its amount increased significantly by increasing extraction time and solvent volume, while it decreased significantly by increasing sample weight. In addition, the CUPRAC of the extract increased significantly by increasing microwave power, extraction time, and solvent volume, as opposed to sample weight. In conclusion, microwave-assisted extraction can be suggested as a suitable method for extracting bioactive compounds from the bitter orange seed cotyledon.

Extracts and essential oils of medicinal plants have many bioactive agents, including phenolic compounds with significant antioxidant and antimicrobial properties. Choosing the suitable extraction method affects the quantity and quality of antioxidant and antimicrobial compounds. The aim of this study was to evaluate the efficiency of ultrasound waves in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit. Response surface methodology (RSM) and Box–Behnken design were used to optimize the extraction factors, including extraction time (10, 25, 40 min) and ultrasound intensity (40, 70, 100 %) with ethanolic solvent (70 %). From the results of the tests performed with the response surface methodology, ultrasound intensity was recognized as the most effective factor in extracting phenolic, antioxidant and antimicrobial compounds of Caper fruit and by increasing time and ultrasound intensity, the extraction of these compounds increased. The optimum conditions for extraction of antioxidant and antimicrobial compounds of Caper fruit were determined extraction time 36 minutes and ultrasound intensity 91 percent. In these optimum conditions, the amount of total phenolic contents and IC50 index of ethanolic extracts extracted from Caper fruit were obtained 23.63 mg/g and 45.30 μg/mg, respectively, the optimum amount of minimum inhibitory concentration of coagulase positive Staphylococcus aureus and Bacillus cereus were obtained 0.19 and 6.07 mg/ml, respectively, and the optimum amount of minimum batericidal concentration of coagulase positive Staphylococcus aureus was obtained 11.81 mg/ml. Also, the extracts extracted at time 36 minutes and ultrasound intensity 91 percent had the ability to inhibit the activity of Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25 and 25 mg/ml, respectively, and had the batericidal ability of Bacillus cereus, Escherichia coli O157: H7 and Pseudomonas aeruginosa at concentrations of 25, 50 and 50 mg/ml, respectively.

Oxidation in living organs causes dangerous diseases, including cancer, and in food, it causes spoilage and heavy economic losses. Synthetic antioxidants have adverse and dangerous effects on human health, therefore identifying natural antioxidant compounds is one of the main needs of the food industry. In fish processing industries, about 50-70% of fish, which are potential sources of valuable nutritional compounds such as essential amino acids, are produced as waste. Therefore, finding a way to optimally use these wastes and produce healthy compounds with high added value such as bioactive peptides has great importance. In this research, the effect of hydrolysis conditions (time: 30-300 min and enzyme concentration 0.5-3 %) and type of protease (alcalase and pancreatin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, nitric oxide radical inhibition, total antioxidant capacity and Fe reducing power) of protein hydrolysate from skipjack viscera was investigated using the response surface methodology. The results showed that the optimum conditions for achieving the most antioxidant properties with alcalase and pancreatin were: hydrolysis time of 146.9 and 171.67 minutes and enzyme concentration of 1.94 and 2.17%; in these conditions, the degree of hydrolysis of the produced protein hydrolysates was 25.12% and 20.35%, respectively. Comparing the antioxidant properties of hydrolysates produced by both proteases showed that the alcalase enzyme led to the production of protein hydrolysates with stronger antioxidant properties than pancreatin. Therefore, it can be concluded that the protein hydrolysate of the skipjack fish viscera using alcalase enzyme as a healthy and value-added product can be used in the production of functional products and health supplements.

Bakery products such as cakes are consumed in a relatively large amount all over the world due to their ready to eat format. Among different foods, bakery products provide a great opportunity to use edible portions of seeds, vegetables or other unconventional food sources. On the other hand, cakes are susceptible to oxidation due to high amounts of fat and consequently reduce shelf life. Therefore, due to the high nutritional value of cake, improving its characteristics seems necessary. Wheat germ is the richest known source of vitamin E of plant origin. Consumption of wheat germ can prevent artery- clogging and also helps fight against free radical damage and procrastination are effective in the aging process of cells and preventing coronary disease. Despite the beneficial properties of wheat germ, it is difficult to keep it raw in the formulation of crops due to the presence of high unsaturated fatty acids and lipase enzymes. However, by performing thermal processes such as steam, fluidized substrate or thermal dryer, enzymes such as lipase and lipoxygenase can be deactivated.  In this study, the effect of adding wheat germ as a rich source of fiber, tocopherols and essential fatty acids as well as ascorbyl palmitate as antioxidant compound on the qualitative and structural properties of cake was investigated.

In this study, five treatments of oil cake including control, ascorbyl palmitate (100 ppm), wheat germ (5, 10 and 15%), were prepared and physic-chemical properties including the moisture, firmness and volume of cake at the beginning of storage period, peroxide number and acidity during 14-day storage period were investigated. In order to evaluate the texture of the cake, texture analyzer  was performed with dimensions of 25 mm and penetration of 50% in the sample at a speed of 2 mm/s and a 30-second stop between the first and second compressions. The specific volume of the produced samples and moisture of the middle part of the samples were measured 3 hours after baking.

The results showed that addition of L-ascorbyl palmitate had no significant effect on moisture content, hardness and cake volume. However, wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide and acidity of the samples were observed during the storage period. However, the values of the mentioned indices in the sample containing palmitate ascorbyl were lower than those containing wheat germ. According to the results, it seems that the sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment.

Considering that oxidation of cakes and reduction shelf life in different type of cakes are probable due to the presence of considerable amounts of fatty acids, in this study the effect of adding L-ascorbyl palmitate as a common antioxidant and  processed wheat germ due to its antioxidant behavior on the moisture content, hardness, specific volume, texture and shelf-life characteristics of the oil cake was investigated. The overall results show that by adding L-ascorbyl palmitate, there was no significant effect on moisture content, hardness and specific volume. However, processed wheat germ increased hardness (in amounts more than 5%), decreased moisture content and specific volume of cake. Also, with increasing the amount of wheat germ, a significant decrease in peroxide value and acidity of the cake was observed during the storage period. However, the values of moisture content, hardness and specific volume in the sample containing palmitate ascorbyl were lower than samples containing wheat germ. According to the results, it seems that sample containing 5% processed wheat germ can be recommended as a suitable formulation for cake enrichment and artificial antioxidant replacement.

In this study, the effect of ultrasound and temperature at three different levels—30, 50, and 70 °C on the amount of phenolic compounds and antioxidant properties of the extract obtained from the byproducts of three date byproducts—Kabkab, Mozafati, and Sayer were evaluated. In order to conduct a comprehensive assessment of antioxidant activities, three methods including DPPH and H2O2 radical scavenging activities, and ion chelating ability were employed. The Pierson analysis was used to examine the correlation between polyphenolic compounds and antioxidant activities. According to the results, the use of ultrasound treatment enhanced the amount of extracted polyphenols and flavonoids in all date varieties. Furthermore, the polyphenol and flavonoid contents were found to increase up to 50°C during extraction, but subsequently decreased. The highest amount of polyphenols and flavonoids was achieved using the ultrasound treatment in 50° C in Sayer variety, 4.64 ± 0.07 mg Gallic acid/g and 0.326 ± 0.0112 mg quercetin/g, respectively. DPPH and H2O2 radical scavenging activities were increased after ultrasound treatment at 50°C but then decreased (P<0.05). Maximum H2O2 scavenging activity was observed in Mozafati variety. The iron chelating ability decreased after extraction with ultrasound treatment at 30° C and then increased significantly (P<0.05) until reached the maximum amount of 40.433 ± 0.802% in Sayer variety. Results showed a strong correlation between polyphenols and flavonoids with antioxidant activities. Therefore, the antioxidant properties of the tested date byproducts are likely to derive from their polyphenolic content, making them an economical source of these bioactive compounds.

In fish processing industries, 50-70% of primary fish are produced as waste, while they are rich sources of protein and essential amino acids. The optimal use of these wastes and the production of compounds with high added value that have significant health-giving properties is one of the important challenges of fish processing industries. In this research, the effect of hydrolysis conditions (time: 30-300 minutes and enzyme concentration 0.5-3%) and type of protease (pepsin and trypsin) on the degree of hydrolysis and antioxidant properties (DPPH radical scavenging activity, Fe chelating activity, No radical scavenging activity, total antioxidant capacity and Fe reducing power) of hydrolyzed protein obtained from Skipjack viscera were evaluated using response surface methodology. The results showed that the optimal conditions for the production of hydrolyzed protein with the maximum antioxidant properties with pepsin and trypsin enzymes were respectively: hydrolysis time of 179.09 and 143.62 minutes and enzyme concentration of 2.63 and 1.94 %; In this condition, the degree of hydrolysis of the hydrolyzed proteins resulting from the activity of trypsin was calculated to be higher than that of pepsin. Comparing the antioxidant properties of the hydrolysates obtained from the two enzymes used showed that the hydrolyzed protein obtained from trypsin had a stronger antioxidant potential than pepsin. Therefore, it can be stated that the hydrolyzed protein of the Skipjack viscera using trypsin enzyme as a health-giving supplement and with high added value can be used in the production of functional food products and health supplements for athletes and elderly people.