نشریه فرآوری و نگهداری مواد غذایی
سال سیزدهم شماره 1 (پیاپی 29، بهار 1400)

In recent years, the demand for diet foods with high nutritional value has significantly increased. Masghati is one of the traditional sweets of Iran, which due to its high amount of sucrose and calories, its consumption is limited for people with obesity and diabetes. Food fortification is an important tool to prevent certain nutritional deficiencies and prevent chronic diseases. Stevioside is approximately 300 times sweeter than sucrose and exhibit broad health-promoting, anti-oxidative, and antimicrobial properties. Isomalt is the only sugar substitute made exclusively from sucrose. Potential health benefits of filamentous cyanobacterium, i.e., Spirulina platensis is mainly due to its chemical composition, which includes proteins, carbohydrates, essential amino acids, minerals (especially iron), essential fatty acids, vitamins, and pigments. Corn starch has a high thickening power and is required in many pastes containing high solids with the ability to form soft gels. The aim of this study was to investigate the effect of sucrose substitution with stevioside-isomalt, wheat starch with corn starch and the use of Spirulina platensis algae as a functional compound on the physicochemical, textural and sensory properties of diabetic dietary Masghati sweet.

The Spirulina platensis at five levels (0, 0.25, 0.5, 0.75 and 1%), sucrose replacement with stevioside-isomalt at five levels (0, 25, 50, 75 and 100%) and replacement of wheat starch with corn starch was tested at five levels (0, 25, 50, 75 and 100%). For obtaining the optimal formulas, 19 experiments proposed by Design Expert software, the central composite design (CCD) by response surface methodology (RSM) with one repetition in axial and factorial points and five central points with alpha two.

Increase in the stevioside-isomalt replacement with sucrose resulted in decreasing the hardness and increasing the b* and browning index. The hardness and springiness, with increasing wheat starch replacement with corn starch, increased and decreased, respectively. The increase in Spirulina content resulted in a decrease in the b* value and browning index. The interaction effect of increase in replacing sucrose with stevioside-isomalt and wheat starch with corn starch caused an increase in gumminess, a* value and browning index of the samples. The interaction effect of increase in replacing sucrose with stevioside-isomalt and Spirulina addition caused an increase in adhesiveness, springiness and chewiness of the samples. Although, the interaction effect of increase in replacing wheat starch with corn starch and Spirulina addition caused a decrease in a* value.

Two optimal formulas of diabetic dietary Masghati sweet, i.e., the optimal formula-1 (59% stevioside-isomalt replacement with sucrose, 87% wheat starch replacement with corn starch and 0.83% Spirulina platensis addition) and the optimal formula-2 (69% stevioside-isomalt replacement with sucrose, 19% wheat starch replacement with corn starch and 0.15% Spirulina platensis addition) were suggested.

The most important way to keep shrimp is freezing. But this technique may change the quality of the product at the end of the period, depending on the method of freezing, temperature fluctuations, freezing rate. On the other hand, some consumers tend to consume non-frozen shrimp (refrigerator temperature). Also the use of chemical preservatives raises concerns for consumers because they are harmful. Therefore, it is necessary to study about the use of preservatives that are both natural and able to maintain shrimp quality in a short period of time under non-freezing conditions. The present study was carried out to evaluate and compare the performance of three coating of soduim caseinate- thyme, soduim alginate- thyme and gelatine- thyme in preserving the chemical and microbial properties of Litopenaeus vanamei fillets at refrigerated temperatures (4±1ºC).

Fresh shrimp fillets from Gomishan (Golestan province) was transferred to the laboratory after 3 hours in ice containers and stored under appropriate conditions after being cut, peeled and washed. After preparation of the films, shrimp fillets were coated with Immersion method and were stored at refrigerator temperature in the form of four treatments of 1 (fillet, control), 2 (fillet + sodium alginate 4% - thyme 1.5%), 3 (fillet + sodium caseinate 4% - thyme 1.5%) and 4 (Fillet + gelatin 4% -thyme 1.5%). In order to study the quality properties of shrimp fillets and to compare the antioxidant and antibacterial power of films, PV, TVN-B, FFA, pH, aerobic mesophilic and psychrophilic bacteria were measured for treatment at 0, 3, 6 and 9 days.

The use of these three types of coatings was able to preserve the quality of fillets until the end of the period in refrigeration temperature. But in general and especially in the final days, the fillet coated with sodium alginate-thyme showed significantly lower values in all of chemical and microbial indices than two more covers (p<0.05). In addition, the results indicated that the antioxidant and antibacterial power of sodium caseinate- thyme coating was significantly higher than gelatin- thyme coating, especially in the final days (p<0.05). It should be noted that although the control sample was at standard level in term of qualitive indexes in days 0 and 3, but the most of chemical and microbial indices of this treatment exceeded the allowed limit in the end of maintenance days.

According to the results, all three types of coatings used in the study were able to maintain the chemical and microbial properties of the fillets at the standard level until the end of the storage period. However, the combination of sodium alginate and thyme was more potent and efficient in maintaining shrimp fillets quality than caseinate-thyme and gelatin-thyme coatings (in less than 10 days at refrigerated temperature).

Agricultural wastes and food industry’s byproducts are such a high valuable sources of nutrients which unfortunately, they are omitted without any usage or consumed as feeds. On the other hand, huge amounts of bioactive components like dietary fiber in fruit or vegetable pomace after juicing are considered as waste whereas a lot of researches confirmed their various health effects. Carrot pomace is full of dietary fiber and beta-carotene which can be used for food enrichment, hence this research is studied the possibility of applying carrot pomace along with low calorie sweetener, Stevie, in formulation of tomato sauce.

After juicing the carrots, pomace well dried, milled and it was evaluated for moisture, pH, ash, total fiber, particle size and aw. It was used at 0, 10, 20 and 30% and Stevie at 0, 50, and 100% in the formulation of tomato sauce. For studying the effects of these materials on quality of tomato sauce, some properties such as moisture, pH, consistency, apparent viscosity, calorie, colorimetric indices (L*, b*, a* and TCS), syneresis, mold and yeast colony count and sensory evaluation were measured. Also all of the properties were monitored during storage at days 0, 15 and 30.

The results showed that using of carrot pomace increased pH, apparent viscosity and consistency, significantly and on the other hand, it caused to decrease in moisture, syneresis and mold and yeast colony count in tomato sauce samples (p≥0.05). Also, the colorimetric indexes such as, L*, a* and TCS decreased while b* increased due to present of carrot pomace. It is noticeable that because of low amounts of stevia used in the formulations, instead of lowering manner in calorie, its variation wasn’t significant (p>0.05) and adding stevia hadn’t any side effects on qualitative parameters of tomato sauce samples.Also, the colorimetric indexes such as, L*, a* and TCS decreased while b* increased due to present of carrot pomace. It is noticeable that because of low amounts of stevia used in the formulations, instead of lowering manner in calorie, its variation wasn’t significant (p>0.05) and adding stevia hadn’t any side effects on qualitative parameters of tomato sauce samples.

According to studied parameters and their variations during one month, and specially the results of sensory evaluation, it can be concluded that using of carrot pomace at less than 10% along with stevia, is recommended for the formulation of tomato sauce.

Olive leaf extract as a rich source of phenolic compounds has significant anatioxidant and antimicrobial properties, but its direct addition to foods has disadvantages due to bitter taste. Encapsulation by nanoliposomes is one of the useful methods to carry bioactive compounds such as phenols. Therefore, aim of this study was to evaluate addition of nanoliposomes carrying olive leaf extract to butter stability.

First nanoliposomes of olive leaf extract was prepared and at 0 (control sample), 50, 100, 200 and 400 ppm spiked to butter samples, then stored in refrigerator for 80 days, and their physicochemical properties (moisture and fat content, fatty acid profile, acidity and peroxide value), microbial properties (total sycrotroph content) and organoleptic properties (bitter taste, rancidity and general acceptance) evaluated.

Obtained results showed that addition of olive leaf extract nanoliposomes had no effect on butter composition, however, it could prevent from increasing of acidity and peroxides. Microbial analysis also showed that nanoliposomes spiking could prevent from microbial deterioration of butter samples. Organoleptic tests also showed nanoliposomes effect on prevention of olive leaf bitter taste exposure and also rancid taste development of butter samples.

Encapsulation as nanoliposomes is a advanced and useful methods to fortify butter with phenolic compounds of olive leaf and prevention from chemical and microbial spoilage and enhancement of its shelf life.

Rice is one of the most suitable cereals for the production of gluten free products for patients with celiac disease and most gluten-free products are prepared based on rice. Rice has unique nutritional properties, contains low sodium, protein, fat and high amounts of digestible carbohydrates, But since in the milling process, in order to produce white rice, a significant portion of fiber and minerals are lost, in the production of gluten-free products from rice flours, we must use of other cereals flour or authorized additives in order to achieve the desired nutrient in terms of nutrients and provide the needs of patients with celiac disease. Millet is rich in dietary fiber, protein, minerals and vitamins and can meet the needs of patients with celiac disease. Xanthan gum is also one of the most commonly used additives in the production of gluten free products, and helps to improve the quality and physicochemical properties of gluten-free cakes. The purpose of this research is to replace rice flour using millet flour combined with xanthan gum in the production of gluten-free cake to provide a new formulation.

In the present study, gluten-free cake was prepared based on rice flour, replacing 50, 75 and 100% rice flour with millet flour and using 0.15 and 0.3% of xanthan gum.Then, physicochemical and sensory properties of gluten-free batter and cake including viscosity, cooking loss, specific volume, porosity, texture, moisture content and total acceptance were evaluated.

The results showed that the amount of millet flour increased, the viscosity of the dough, moisture content, porosity and softness of the cake texture decreased but these properties increased with the addition of xanthan gum. But these properties increased with the addition of xanthan gum. It was also found that combining the appropriate amount of millet and xanthan gum with proper viscosity can improve the physicochemical and sensory properties of the dough and cake. By adding 50% millet flour and 0.15% xanthan gum, the physicochemical properties of cake were improved, but by increasing this amount (75 and 100% millet flour and 0.3% xanthan gum), the cake quality was reduced. The sample containing 50% millet flour and 50% rice flour with 0.15% xanthan gum had the highest volume, porosity and sensory acceptance, as well as the least firmness during the storage period.

According to the results, using 50% millet flour in combination with 0.15% Xanthan gum could improve the physico-chemical and sensory properties of the dough and cake to the control sample (100% rice flour).

In recent decade, developing natural biodegradable films carrying bio active material extracted from cheap agricultural wastes have fostered many attentions. This is due to increasing economic and environmental and health conservations. The purpose of this study first, is the production of an active biodegradable film based on chitosan and carboxymethyl cellulose and second, is the investigation of two different ways of incorporating nanoliposomes loaded with Pistachio green hall extract into the film on its physico-mechanical, chemical, antioxidant capacity and release properties.

Phenolic component of Pistachio green hall were extracted and purified and encapsulated into nanoliposomes. 10 film samples based on chitosan, carboxymethyl cellulose and glycerol as plasticizer incorporated with 0, 1, 1.5, %2 w/w layered and dispersed nanoliposome carrying 1000 ppm PGHE were developed. Total phenol content of PGHE, liposome dimension, loading efficiency, and mechanical resistance, optical property, antioxidant capacity and release property of extract of film samples were studied. Also FTIR analysis of the film samples was studied to search about probable interactions among film ingredients and liposomes.

All film samples showed desirable mechanical properties. However, film samples with 1.5 to 2% w/w liposome especially the sample containing dispersed liposomes significantly presented higher mechanical strength and the percentage of elongation. Also, the film samples with 1.5 to 2% w/w liposome demonstrated a high and concentration dependent antioxidant potential. The FTIR studies showed the specific peaks of the blank film components, indicating no probable interactions among the film ingredients and liposomes. Also, and electrostatic interaction of chitosan and carboxymethyl cellulose was detectable. The spectra of two both film samples containing liposome were similar to blank film sample, indicated no probable interactions among the film ingredients and liposomes. There was no significant difference among optical data showing that incorporating liposomes had no effect on the clarity of film samples. The release test showed the similar release kinetic between the sample with layered and the film sample incorporated with free extract. This finding cleared that antioxidant components could release without any delay and struggling with film polymer strands.

Although all prepared film samples had notable optical, mechanical and tensile strength and antioxidant features, the film samples with %2 layered liposome besides exhibiting desire physico-mechanical, optical and antioxidant activity showed more efficient release kinetic of antioxidants. So, it could be concluded that the proposed method in this research could be a promising way for developing active biodegradable films.

Black cumin which is known as Nigella sativa L. is an oilseed that plays the role of complementary food regime in many countries and it is even favorite in non-productive countries. Black cumin is an annual herbaceous plant, native to south and southwest Asia , is the important sources of nutrients. It is so popular among the newest edible oils as its important role in nutrition and health of human beings and the fatty acid and fat soluble bioactive compounds also black cumin seeds contain 30 to 40 percent oil. There are several reports illustrate that black cumin oil is source of antioxidant and anti-cancer activity. Beta-cytosterol, stigmasterol and compressor are major sterol compounds in black cumin oil. In order to investigate the extract method on physicochemical and antioxidant properties and fatty acid profile of Black cumin oil, two methods of cold press and soxhlet were used and the output were determined. In soxhlet method, the solvents were petroleum ether, Diethyl ether and hexane and after that the oil with the most extract output as the sample for soxhlet method in other experiments were used. Fatty acid compound of extracted black cumin oil was determined after being methylated by

chromatography device. Physicochemical properties of extracted oils like acidity, Peroxide content, iodine index and soap number were calculated. In order to measure the antioxidant properties, total phenol compounds were measured by Folin's phenol reagent method and free radical inhibition were measured by 2 and 2-diphenyl-1-picyril hydrazyl (DPPH) which is a Lipophile radical and has the most absorption at wave length of 517 nm. For measuring the total phenol in Folin's phenol reagent method, standard curve of gallic acid was used and the results are expressed in equivalent grams of gallic acid in grams of dry matter the most absorption was measured at wave length of 760 nm with a UV– vis spectrophotometer. also all the analyses were done in triplicate.

In this study, nigella seeds content of 3.8% moisture, 33.4% ash, 20.4% protein and 38.8% fat. Extracting oil by petroleum ether had the most output in extraction compared to other solvents in soxhlet and cold press methods, but with a decrease in antioxidant properties compared to cold press sample. Total phenol compounds in cold press were 114/50 and in solvent 26/16 mg of gallic acid in kg oil and the amount of free radical inhibition in press oil was 74.40% and in soxhlet oil was 44/42%. Physicochemical and nutritional properties of every oilseed is affected by its fatty acid compound. This oil contains significant amounts of unsaturated fatty acids such as linoleic acid (18: 2n-6) and oleic acid (18: 1n-9) and in both methods, these two fatty acids were dominant. linoleic acid is a favorable nutrient in oil.

Color is one of the most important properties for consumer acceptance. Pigments (natural dye compounds) are the safest dyes for oral use. Anthocyanins are the most important group of natural pigments after chlorophyll that are non toxic, water soluble and widely present in plant cytoplasm. These flavonoid pigments are responsible for the colors of red, blue and purple in many fruits, vegetables and flowers. Echium Amoenum is one of the most important medicinal plants in the country. This plant is cultivated in many parts of the world for therapeutic purposes and uses many flowers and leaves of this plant. The general objective of this research was to optimize the conditions for extraction of anthocyanin pigment from the Echium Amoenum petals.

In order to determine the optimum conditions for the highest extraction of anthocyanin pigment from Echium Amoenum petals by solvent soaking (methanol/water) effects of three variables of temperature (60, 50 and 40 °C), time (3, 4 and 5 h) and the weight ratio of Echium Amoenum petals to the solvent (3 and 5 g). Therefore, 18 treatments were designed in accordance with a complete full factorial design. Methanol and water were mixed at 0.5 to 1.5% volumetric/volumetric ratio. Extraction conditions were considered in accordance with the design of table treatments. The amount of anthocyanin extracted from each treatment was measured by differential pH method by spectrophotometer. Using the results of the tests, the best conditions for extracting the extract from Echium Amoenum petals were predicted with the highest anthocyanin level. Statistical analyzes were done in Minitab 16 software as a full factorial design.

The linear effects of temperature, time and weight ratio of Echium Amoenum petals to the solvent on anthocyanin content were significant. Interaction and quadratic effects of temperature, time and weight ratio of Echium Amoenum petals on anthocyanin changes were not significant. The results showed that extracted anthocyanin content increased significantly with increasing temperature, time and weight ratio of Echium Amoenum petals to the solvent. Optimal conditions to extract the highest amount of anthocyanin extracts from Echium Amoenum petals (229.191 mg/l) were predicted at temperature, time and weight ratio of Echium Amoenum petals at 60 °C, 5 h and 5 g, respectively. The optimal predictive conditions for extraction of pigment from Echium Amoenum petals were performed in the laboratory. The results showed that there was no significant difference between predicted and experimental extraction conditions.

By replacing natural dyes instead of conventional synthetic dyes in foods, can take a positive step towards the health and safety of food. A full factorial design is a safe way to predict the conditions for the extraction of pigments from plants.

The onset of some diseases is due to the increased free radicals produced during normal body metabolism. To confront these radicals, compounds known as antioxidants have been identified. Antioxidants that there are in fruits and vegetable, prevent the free radicals from doing activity and damage the vital cells. Antioxidants prevent oxidation of oils. However, with regard to synthetic antioxidants may cause undesirable effects in the body, the preparation and production of natural antioxidants is necessary. One of the plants with high antioxidant capacity is Lavandula officinalis L. belongs to the Lamiaceae.

The fresh shoots of Lavender were harvested from the Agricultural and Natural Resources Research Center of Isfahan in June 2017 and dried in a dark place and room temperature. Essential oil was extracted by water distillation method using Clevenger's apparatus. Extract of water, methanol (80% methanol) and hexane (hexane 95%) was prepared by maceration method. The phenols, flavonoids and terpenoids amount of extracts was determined respectively by Folin-Ciocalteu, aluminum chloride and separation colorimetric in ether methods. The antioxidant capacity of each extract was analyzed by DPPH method. Essential oil composition of lavender were determined by GC-MS. The effect of extracts on delaying oxidative degradation in Purified sunflower oil was determined by measuring the peroxide index, anisidine index, totox index and oxidation resistance time of the samples.

Phenol, flavonoid and terpenoid contents of methanol extract was higher than the other two extractions. Free radical scavenging of methanol and water extracts were higher than hexane extract and were similar to BHT. Inhibition percent of hexane extract was less than the other extracts. The performance of aqueous extracts was higher than other extracts. The major compounds identified by GC-MS are linalol, linal acetate, boronol, camphor and geranyl acetate. Methanolic extracts had the lowest levels of peroxide index, anisidine index and totox index and the highest oxidation stability time. Methanol extract had the best effect in preventing the oxidation of sunflower oil. The effect of the aqueous extract and essential oil were similar to the synthetic antioxidant.Coclution: By comparing the three extracts it can be concluded that methanol is the best solvent for the extraction of phenol, flavonoids and terpenoid. On the other hand, methanolic extract had a higher inhibitory effect than other extracts. The methanol extract with high anti-radical effect can be replaced by BHT in sunflower oil in the food industry. The aqueous extracts and essential oils of this plant can also be used as antioxidants similar to synthetic antioxidants.

A decoction of leaves and fruit of Myrtus is used to solve problems such as stomach ailments at the folk medicine. Fruits and vegetables are highly susceptible to microbial spoilage due to their high moisture content. For this reason, drying method have been expanded in order to prevent microbial spoilage of them. The most common method is hot air drying, but combination of this method with other such as microwave drying is developed to solve hot air method disadvantages such as low drying rate and high energy consumption in this method. Therefore, the aim of this study was to investigate effect of combined microwave-hot air method on mass transfer and drying kinetics of Myrtus fruit and to find the best experimental drying conditions in terms of time, rate and mass transfer.

In present study, drying process of the Myrtus fruit by combined microwave-hot air under microwave pretreatment was investigated. Drying experiments were performed at combined powers of 180, 300 and 450W and three temperatures of 60°C, 70°C and 80°C under microwave pretreatment at powers of 300, 450 and 600W in a domestic microwave device. Experimental data were fitted to 10 mathematical models to study drying kinetics of Myrtus fruit. Also, fitting quality of equations was evaluated by using coefficient detemination (R2) and root mean square error (RMSE). The effect of the combined method on mass transfer coefficient and activation energy of samples was also investigated.

kinetic analysis of process showed that among 10 common kinetic models, exponential Two-term model fits well the present combined method in mentioned power range. The results showed that at a certain temperature with increasing microwave power, drying rate constant (k) of exponential two-parameter equation describing drying behavior of the Myrtus fruit increased. According to results, at a certain temperature, with increasing microwave power, drying time decreased and drying rate increased. The highest drying time was obtained 46 minutes at combined power of 180W and temperature of 60 °C. The lowest drying time was obtained at 450W and 80°C equal to 19min, which was 58.7% lower than the maximum drying time. The results revealed that with increasing microwave power at a certain temperature, diffusion coefficient of Myrtus fruit increased and activation energy decreased. The highest effective moisture diffusivity and lowest activation energy was obtained at 450W and 80°C and it was 11.59 ×10-8 (m2/s) and 13.14 (kj/mol), respectively.conclution: Temperature and combined power are two main factors affecting Myrtus fruit drying. Increasing the combined microwave power at a certain temperature as well as increasing the hot air temperature at a specific combined power have dramatically reduced time and significantly increased drying rate. The drying of the Myrtus fruit occured at falling rate. Microwave power also affect drying rate constants and it increased with increasing combined power. In addition, increasing combined microwave power increases mass transfer and thus effective diffusion coefficient of moisture.

One of the common defects in the processing of Feta cheese made in package is softening of texture. This defect occurs mainly at low temperatures and salt levels. In the industry, by increasing the amount of syneresis from the curd, some of this defect is prevented.In addition to texture softening, quantity and quality of UF –Feta cheese affected by expulsion or absorption phenomena. Reducing or increasing moisture content of cheeses matrix effected on other compositions and physical properties of cheeses protein matrix. The most important factors that play role on syneresis and textural properties are temperature, NaCl concentration and calcium level. The mechanism of this factors is different, but in summary, any factor that increase protein aggregation in cheeses matrix, grain hardness and syneresis, and in contrast, expanding cheese matrix occur.

In this research, hardness and syneresis or absorption amount measured in six brine concentration consist 0, 2, 8, 10, 18 and 26 in 3 (200, 1700 and 3200 ppm) calcium ions levels (18 treatments) at 3, 11, 9 and 27°C (72 treatments). The 3 replicates were analyzed in triplicate. Data were analyzed using a split-plot design.

Temperature, brine composition (NaCl and calcium ions) and interaction between this factors (Salt× Ca++, T× Salt and T× Ca++) and Salt× Ca++×T, was significant effects (p<0.01) on hardness and syneresis. The absorption phenomena occur in a salt concentration and temperature less than about 8% and 11°C, respectively. At more than 8% NaCl and 11°C, gradually, hardness and syneresis improved. The most swelling was observed in range 8-10% salt. Increasing of Ca++ was shifted maximum absorption to lower brine concentration. When Ca++ ions increased, the maximum swelling was shifted to lower brine concentration. Also, the hardness results and moisture content of cheese confirmed shrinkage and swelling of the cheese matrix.

The interaction of temperature, Nacl and calcium have two different models on syneresis and textural properties in UF-Feta cheese. At below 11°C, when Nacl concentration enhanced up to 8-10%, softening and swelling cheese matrix increased, but Increasing Nacl concentration and temperature above this rang improve shrinkage and hardness cheese matrix. Also, grain in calcium ion concentration reduced swelling and softening in UF- feta cheese at all temperature and Nacl concentrations. Therefore, in order to avoid the softness of the texture of this type of cheese, the process of industrial production and storage should be designed in such a way as to prevent optimal swelling of cheese matrix.

Epidemiological studies have been able to establish a link between food intake with plant origin and a range of health benefits. Sulfur-containing compounds in garlic family plants are one of the most important plant bioactive substances present in the diet and have health benefits. But the unpleasant odor of these compounds will make you reluctant to use garlic. Encapsulation is one of the ways to cover the aroma of garlic and preserve its effective compounds.

In this study β-cyclodextrin was used for micro-coating and spray drying and freezing dryers. Samples were evaluated for sensory evaluation, antioxidant properties and morphology. Results and

The results showed that spray-dried samples retained the highest antioxidant properties and had the highest encapsulation efficiency. The results of sensory evaluation also showed that this method had the best coverage in terms of flavor.

According to consumer awareness of the disadvantages of synthetic antioxidants, today the use of polyphenols in the mill olive wastewater (MOW) as a natural antioxidant in food is highly regarded. Therefore, this study aimed to identify the type and amount of polyphenols present in mill olive wastewater of Tarom culture and then use it as a natural antioxidant in oxidative stability of raw and cooked beef.

For this purpose, olive fruits were prepared manually from Tarom city, after oiling and milling, the type and amount of polyphenols were determined by the HPLC method in mill olive wastewater . The extract added to raw and cooked beef (cooked in water for 30 min) at 10, 20 and 30%. Thiobarbituric Acid, Peroxide value and conjugated dienes were measured for sample oxidative stability. Finally, the samples evaluated for overall acceptability.

The type and amount of polyphenols present in OMW were Oleuropein (20.42 ug/g), fluoric acid (17/91 ug /‌g), p-coumaric acid (11/76 ug /‌g), caffeic acid (3.75 ug/‌g), apigenin (2.5 ug/-g), and cinnamic acid (1.75 ug /‌g). Analysis of peroxide value as primary oxidation products showed a significant difference between the raw and cooked groups and an increasing trend observed in both groups (Treatments containing polyphenolic extract showed less increase compared to the control sample) which were due to decomposition of primary hydroperoxides into volatile and inactive compounds was lower. Evaluation of thiobarbituric acid as a secondary oxidation product in raw and cooked meat showed an increasing trend over storage time in both groups. The amount of thiobarbituric acid in cooked meat samples was higher than the raw counterpart (P<0.05), probably was due to lipid peroxidation and increased levels of malondialdehyde. The results of conjugates dienes analysis showed an increasing trend in both groups with an increased shelf life. The lower increase of this parameter in the treatment samples containing mill olive wastewater showed that the mill olive wastewater as antioxidant increased oxidative resistance compared to the control group. Overall acceptance of treatments showed that all cooking treatments had higher scores than their raw counterparts (p <0.05), and samples contain 30% extract) achieved the highest score for up to 8 days.

research has shown that the rate of lipid oxidation in cooked meat is higher than raw meat because it changes the cooking process of antioxidant compounds, damages the cell structure, and exposes the lipid membrane to the environment.