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Showing 6 results for Alirezalu


Volume 16, Issue 86 (4-2019)
Abstract

Recently, due to healthier and nutritional problems of synthetic antioxidants in food processing, using of herbal medicine and its effective components as a natural resources with antioxidant properties have been evaluated. This study was accomplished in order to examine phytochemical and antioxidant capacity of different small fruits in 15 accessions (Physalis, Solanum luteum, Raspberry, Hawthron, Barberry, Rose and Elderberry). After species identification, extraction of samples was conducted using ultrasonic device. Total phenolic content, total flavonoid content, total carotenoid and chlorophyll and Antioxidant capacity were determined by using Folin–Ciocalteu assays, aluminum chloride method, Lichtentaler method, DPPH respectively. The results showed that significant difference (p≤ 0.01) among small fruits phytochemical properties. Total phenolic content was in its highest value (5.096 mg GAE/g FW) in the genotype of G3 (Rubus ulmifolius sub sp. sanctus), whereas the lowest level (0.315 mg GAE/g FW) was found in the genotype of G1 (Physalis alkekengi). Total flavonoid content was in its highest value (14.433 mg /100g FW) in the genotype of G3 (Rubus ulmifolius sub sp. sanctus), whereas the lowest level (0.8 mg /100g FW) was found in the genotype of G1 (Physalis alkekengi). The highest level of total carotenoid content (20.508 μg/g FW) was found in G13 (sambucus nigra marginata). The highest level of antioxidant capacity in DPPH assays (Rubus ulmifolius sub sp. sanctus) were found in G3 (86.634 %). These results showed that different small fruits especially Rubus promising sources of natural antioxidants and other bioactive compounds beneficial to be used in the food or the pharmaceutical industries.

Volume 16, Issue 90 (August 2019)
Abstract

Water plays a key role in dough formulation and bread quality. Particularly in gluten-free doughs containing hydrocolloids, water is important in regulating the solubility of the components, dough consistency and resulting bread texture and quality. Therefore, the texture and quality of gluten-free bread is strongly influenced by the selection of its ingredients, especially the amount of water. The purpose of this study was to investigate the effect of adding different amounts of water in 6 levels (80, 90, 100, 110, 120 and 130%) on the rheological properties of the dough (extrusion test and leavening properties), technological properties (volume, baking loss, porosity, firmness and shelf-life) and the sensory properties of gluten-free bread. Rheology results showed that by increasing the amount of water from 80 to 130%, the consistency of the dough decreased and the leavening ability of the dough was improved. An increase in the amount of water up to 130% increased the amount of bread specific volume from 1.86 to 3.14 mL/g. In terms crumb structure, an increase in the amount of water up to 130% increased crumb porosity. Bread firmness (24 h after baking) decreased from 0.325 N to 0.273 N by increasing the amount of water. The results showed that samples containing high amounts of water (120 and 130%) were more susceptible to mold growth than those with low water content (80 and 90%). Sensory results showed that increasing the amount of water from 80 to 130% improved sensory characteristics such as bread volume, porosity and firmness, and increased the overall acceptance of samples. Overall, samples containing 120 and 130% water in formulation, received the highest overall acceptance scores.
 

Volume 16, Issue 91 (September 2019)
Abstract

In the current study, the effect of seasonal variation on the type and percentage of phytochemical compounds of Artemisia fragrans Willd. essential oil was investigated. Herbal samples were collected in 4 different seasons and then their essential oils were extracted by the Clevenger type apparatus. In the following, the essential oil compositions of each season was analyzed by GC-MS apparatus. In total, 50 different compounds were identified in four sentential oil. The major components of the essential oil were camphor, thujone, and 1,8-cineole in different seasons. Also, the results showed that monotreptans were the major class of essential oil compounds in September (91.87%), December (90.55%), May (96.32%) and July (95.4%). The highest amount of phenolics (5.49 mg GAE/g) and antioxidant capacity (28.98%) were observed in essential oil of Septebmer.   Antibacterial effects of the different essential oils using paper disc diffusion method were carried out on Escherichia coli, Proteus vulgaris, Klebsiella pneumonia, Staphylococcus aureus, and Bacillus subtilus. Based on the results of the study, gram negative bacteria (E. coli, Proteus vulgaris, and K. pneumonia) were more susceptible to artemisia essential oils in comparison with gram positive bacteria (S. aureus and B. subtilus). The results of this research can be useful in determining the best sampling date of this plant for pharmaceutical and antibacterial uses.

Volume 16, Issue 96 (February 2020)
Abstract

Demand for the production and consumption of fresh meat has led to the use of various methods to improve the quality characteristics and increase its shelf life. In this study, stinging nettle extract (SNE) in combination with epsilon (ɛ-PL) were used for the production of fresh, functional, and extended shelf life of beef fillets. After drying of stinging nettle leaves under favorable conditions, aqueous extraction was performed at concentrations of 3, 6 and 9% (w/v) of leaves. A solution of ɛ-PL at 0.5% (w/v) concentration was prepared and mixed with 3, 6 and 9% of SNE. Beef fillets (4 treatments) were prepared in 2×2×2 sizes and treated for 1 h at 4 ° C with a ratio of 1 to 1 (meat fillets to SNE). Distillation water was used to treat the control. Finally, beef fillets were packed in polyethylene bags and quality properties were performed at days 1, 3, 6, 9 and 12. During storage, pH, phenolic compounds, redness value (a) and sensory scores decreased significantly (P < 0.05), and in contrast to lipid oxidation, total volatile nitrogen, lightness (L) and yellowness (b) increased significantly (P < 0.05). It was found that the treatment of beef fillets using SNE (6%) in combination with ɛ-PL (0.5%) resulted in a significant reduction (P < 0.05) in the amount of lipid oxidation and total volatile nitrogen compounds of about 50% compared to the control sample. The color and sensory characteristics of processed beef fillets showed that SNE in combination with ɛ-PL could increase the sensory scores of the samples. Based on the results, SNE had synergistic effects with ɛ-PL in reducing lipid oxidation and total volatile nitrogen compounds, therefore it could be used to produce fresh and functional beef.

Volume 17, Issue 102 (August 2020)
Abstract

At the present study the quality and the physicochemical properties of the honey from east Azarbaijan markets were evaluated. In this study, 15 honey samples from Ahar, Tabriz and Kaleibar were collected randomly. At first the samples were transferred to the laboratory and preparation for tests such as solids content, moisture, pH, specific gravity, acidity, reducing sugars and non-reducing sugars (sucrose) and hydroxyl-methyl-furfural were performed. The results indicated that the moisture content for all samples are lower than world standards. Honey Samples from Ahar and Tabriz regions significantly had higher content of soluble solid compounds and specific gravity in compared to Kaleibar honey samples. The samples from Tabriz and Kaleibar significantly had high acidity and lower pH in compared to Ahar samples (P <0.05). Furthermore, all samples had desirable content of reducing sugars, non-reducing sugars (sucrose) and hydroxyl-methyl-furfural according to Codex and International Standards. The results of this study showed that the honey samples that were obtained from Tabriz, Kaleibar and Ahar regions have desirable quality characteristics according to national and international standards.

Volume 19, Issue 128 (October 2022)
Abstract

lecithin -based liposomes were studied as carriers of vitamins E and C to enrich lentil/buckwheat-based fermented beverages. Liposomes prepared by hydration method. Particle size and shape were analyzed by light scattering and scanning electron microscopy. The percentage of encapsulation efficiency of vitamins E and C was determined by HPLC method. The encapsulation efficiency of vitamin E and C nanoliposome's was 88.5% and 50%, respectively. The average volume diameter of vitamin C nanoliposomes was smaller than the average volume diameter of vitamin E nanoliposomes. The results showed that the liposomes produced by sonication method are stable nanoliposomes with small size, low Polydispersity index and single-mode with high negative surface charge. Electron Microscopy Images showed nanometer-sized spherical nanoliposomes. The combination of liposomal formulations and free vitamins in the fermented beverage did not change the chemical properties of the control beverage. The count of probiotic bacteria in these formulations after 15 days of storage at 4 ° C didn’t change compare to the control beverage.
 

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