---

The ultrasound process is a non-thermal method of extraction, and due to its effective effects on food storage and processing its use is increasing. Therefore, the aim of current study was to investigate the effect of ultrasound waves on phenolic and flavonoid compounds extraction of lemon peel extract. In this method in order to evaluate the phenol and flavonoids extraction and to assess the inhibitory power of DPPH free radicals, three different water solvents, 70% ethanol and 80% methanol were used. Then, the best solvent for the extraction of these compounds at of 30, 60and 90 moments were compared. The software used for analysis of variance and comparison of means was SPSS. According to the results, the strongest and weakest solvent for the extraction of bioactive compounds were 70% ethanol and water, which was 8.202 and 6.95 mg, equal to Gallic acid per grams of dry extract of phenolic compounds, 4.61 and 3.74 mg equal to quercetin grams of compound flavonoids dry matter and 87.468 and 70.213 percent of the inhibitory power of DPPH-free radicals. In 70% ethanol solvent, a significant difference was observed between 30, 60 and 90 moments for extraction of effective compounds, and 90 and 30 minutes, respectively, had the highest and lowest extraction rates of the compounds, respectively. In each extraction method, the amount of extraction of bioactive compounds was different depending on the solvent and 70% ethanol solvent was the best extraction method.

---

Fish is one of the most important and valuable sources of protein, fat and energy, but it is very corruptible and will be corrupted faster than other meat dishes. The present study was carried out to determine the effect of Spirulina  algae  chitosan  coating  on  maintaining  the  quality of  Huso  huso  fresh  fillet  during storage  in  refrigerator. Fresh fillets of chitosan solution (1%) containing 1% algae extract, treated and stored in a refrigerator. Microbial and chemical tests including total bacterial count and psychrophilic bacteria, pH, TBA as well as sensory evaluation were performed periodically for all specimens and measured for DPPH .eagla For algae - containing coatings, the total bacterial load was 2.56×10⁶ cfu/ml and on the fifth day it was still in acceptable range for human consumption, but in control samples, 3.81×10⁷ cfu/ml it was five days that exceeded the limit. Serum bacterial levels for control treatment were significantly higher than that of extract containing chitosan coatings and TBA values were significantly higher in the control fillets than in the first treatment, while the pH values in the control sample with the treated sample, there was no significant increase. Current study showed that using algae extract containing chitosan coating can prevent bacterial growth in fresh fish fillets and maintain its sensory properties including texture, smell, color and general acceptance. And increased the fish storage period in the refrigerator.