---

Dill (Anethum graveolens) is a plant belonging to the Apiaceae family rich sources for tocophorol and phenolic content, including antioxidant activity. These diet antioxidants are important as they protect human body against oxidative stress and therefore maintain appropriate health. The propose of this study evaluate  the effect of extraction methods (ultrasound and Microwave) and solvents (ethanol, ethanol/water (50:50), and water) on tocophorol and phenolic content and antioxidant properties of dill extracts are to determine the most suitable extraction method for optimal use of this product. The antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), b-carotene bleaching and oxidative stability index (OSI). In all antioxidant assays the ultrasound water/ ethanol and ultrasound-ethanol had highest antioxidant activity and they didn^’t have significant difference with synthetic antioxidant TBHQ. According to the result dill extract with the method of ultrasound ethanol/water and ultrasound- ethanol can be replace with synthetic antioxidant in food industries.  

---

The aim of this study was to investigate the influence of different process and temperature on the chemical and sensory properties of sunflower seeds. For this reason, two types of nuts varieties of sunflower seeds from different markets (A and B) were treated with two methods ( frying and roasting) at 150, 165, 180, 195 and 210 degrees Celsius. peroxide, Iodine, saponification, anisidine, totox value, acid number and also sensory evaluation was investigate. The result showed by increasing temperature, the amount of peroxide, acidic number, saponification, anisidine and toxox value were rised. Based on the result, the highest peroxide value and unsaturated fatty acid was the roast sample B and fried sample A, respectively. The highest acidic number and saponificatoin was also found in rosted sample B at 210 °C. Results from analysis of anisidine and totox value showed highest amount in rosted sample B. Furthermore, appearance, tender texture and flavor of  fried samples at temperature 165 °C had the highest approval rating among the test panlist. According to results of chemical properties due to lower level oxidation and chemical degradation sample A has the higher rate than sample B. Also in consideration of the sensory evaluation of samples and chemical properties, fried samples have better quality than roasted samples. Finally, fried  sample A in 165 ° C was introduced as the best treatment.
 

---

Bacterial endophytes associated with algae represent a rich source of bioactive metabolites and biostimulants that can be used practically in agriculture as biofertilizer. We carried out a series of experiments to study the diversity of bacterial endophytes associated with seaweed species of the Persian Gulf (PG) and Oman Sea (OS) and their capability in nourishing Mexican lime seedlings. We collected samples of brown, red, and green seaweed species (62 samples of brown, 79 of red and 49 of green) from intertidal zones of PG and OS in southern coastlines of Iran. The isolated bacteria were identified molecularly, morphologically and physiologically. Among 12 bacterial genera identified, the genus Bacillus had the highest frequency (51.51%). In addition to identification, results showed that all bacterial endophytes isolates were negative oxidase, most isolates (81.25 ­%) were positive catalase and could produce HCN, and all isolates produced IAA, from 0.897 μg mL^-­1 in Empedobacter falsenii to 0.085 μg mL^-1 in Bacillus zhangzhouensis. Most isolates (96.77%) were able to grow on medium incorporated with different NaCl concentrations. Results of inoculation showed that lime seedlings colonized by B. aquimaris (MT278260), B. megaterium (MN626631) and B. zhangzhouensis (MN611359) had more growth and intended morphological characteristics than those lacking endophytes.