Showing 11 results for Azadmard-Damirchi
Volume 15, Issue 79 (9-2018)
Abstract
Volume 16, Issue 7 (Supplementary Issue - 2014)
Abstract
World consumption of butter has declined over the last decades partly due to its physical limitations and partly due to its poor nutritionalproperties. In this study, the effect of hazelnut addition on the properties of butter, was evaluated taking into account that hazelnut is a source of unsaturated fatty acids and antioxidants. Powdered hazelnut was added to butter at 3 levels (10, 20 and 30 percent w/w). The butter samples were then kept in refrigerator for 4 weeks. The acid and peroxide values, oxidative stability, fatty acid profile, tocopherol content as well as sensory characteristics of hazelnut added butter samples were determined and compared with those of control as during cold storage. Results revealed that hazelnut fortified butter samples bore higher acid values vs. lower peroxide value, as well as oxidative stability values than the control samples. Both acid values, and peroxide values increased in all the samples throughout storage. The concentration of unsaturated fatty acids, including essential fatty acids were recorded as significantly higher (P< 0.05) in the fortified butter samples. The contents of α- and γ,β-tocopherol were also higher for the fortified samples, however, their levels especially the level of α-tocopherol, decreased during storage. Sensory evaluation showed no significant difference (P> 0.05) between fortified vs. control samples in terms of either the overall acceptance or any undesirable flavor characteristics. This study introduces a new functional dairy product that can be a step forward towards the modification of butter nutritional drawbacks through an increase in its essential fatty acids as well as antioxidant constituents.
Volume 17, Issue 2 (3-2015)
Abstract
In this study, the effects of incorporating grape seed powder (GSP) on flour physicochemical properties i.e. particle size, crude protein, fiber, wet gluten and gluten quality (Zeleny test), and dough rheological properties were investigated. Increasing incorporation levels of GSP from 5 to 25% (w/w flour basis) led to an increase in the amount of fat, total phenol, and total dietary fiber; whereas total protein, wet gluten, and Zeleny values of the flour blends decreased. The results of farinograph test indicated a reduction in water absorption, stability, and farinograph quality number by increasing the concentration of GSP in the flours. Addition of GSP to wheat flour increased degree of softening and mixing tolerance of dough, while arrival time was slightly affected. Incorporation level below 10% (w/w) showed no negative effect of grape seed on dough rheological performance. There was a good potential in increasing nutritional and health value of bread by incorporating GSP, while keeping attention on the negative effects of the higher concentrations of GSP.
Volume 17, Issue 107 (January 2021)
Abstract
In this study, olive leaves which are rich in phenolic compounds were used as sources of natural antioxidants during extraction of oil from rapeseeds by cold press. This new method was developed to increase bioactive compounds, stability and shelf life of the oil. Canola seeds were blended with 0 (control sample) 2.5, 5, 7.5 and 10% of olive leaf and their oil were extracted by cold press. Qualitative factors of extracted oil from were tested in the [production day and every 30 days of 90 days storage at room temperature. The results showed that samples containing more olive leaves had more phenolic compounds. Acidity and peroxide value increased but the amount of phenolic compounds decreased during storage. The highest amount of peroxide value was found for samples containing low percentages of olive leaves. The sample containing 10% olive leaves had the highest acidity compared to other samples. Schaal test results also indicated that the stability of the samples decreased with the addition of olive leaves. Overall the results showed that extraction of rapeseed oil by this new method will produce new product rich of phenolic compounds and similar properties compared to virgin olive oil that has more linolenic fatty acids (omega-3) than olive oil. Generally, extraction of oil from a mixture of olive leaf with rapeseeds produces a bioactive rich oil which can be introduced as a new product.
Volume 18, Issue 113 (july 2021)
Abstract
Application of extracts and essential oils with antioxidative properties to stabilize edible oils is a usual approach. However, this needs extraction of essential oils and extracts which is time consuming and costly. A new method is using herbs with oilseeds during the oil extraction by press. In this study, rosemary leaf at 0 (control sample), 2.5, 5, 7.5 and 10% (w/w) was added to black cumin seeds (BS) and oil then extracted by screw press. Extracted oil qualitative properties were determined in production day and every 30 days during 90 days of storage. Obtained results showed that level of essential oil increased (from 0.1 to 0.77%) by increasing the level of RL. Peroxide value of the extracted oils was decreased from 20 to 8.8 (meqO2/Kg oil) by increasing the RL with higher oxidative stability during storage. Acidity was increased in the oil samples extracted from the BS with RL higher than 5%. Chlorophyll and carotenoids contents were increased from 52 to 204 (mg/kg oil) and 5.2 to 13.7 mg/kg oil, respectively, but their content decreased due to decomposition about by half during storage. In conclusion, obtained results showed that new method of pressing BS incorporated with RL an herb with antioxidative properties is possible and could give a new product and an oil with higher oxidative stability.
Volume 18, Issue 117 (November 2021)
Abstract
Snacks such as puffed corn are food products that have high consumption particularly by children. But unfortunately, these products have high calorie and low amount of useful components. One way to enhance their nutritional value can be using fruit powders in their formulation. In this study, barberry fruit powder (BFP) being as a rich source of bioactive components, was used in the formulation of puffed corn at levels of 0 (control sample), 2.5%, 5%, 7.5% and 10% and in the quality properties were analysed in the finished product. Results showed that antocyanins (from 3 to 110 ppm) increased by increasing the BFP, but pH (from 5.5 to 4.1) and oil content (from 25.5 to 19.5%) and water activity (from 0.8 to 0.65) were decreased. Also, samples containing BFP were in standard range. In addition, organoleptic tests of samples showed that sample containing 5% of BFP obtained the highest score and in higher amount of BFP the scores were decreased. In conclusion, the obtained results showed that there is possibility to produce puffed corn containing BFP which can be a new product with suitable nutritional properties and healthful in the market.
Volume 19, Issue 125 (July 2022)
Abstract
The present study was carried out to determine the effects of UV irradiation on postharvest and quality of desert truffle. in order to increase the shelf life of desert truffles, truffles were irradiated with UV-C (2.2 mW cm -1) at three different times, (control), 10 and 20 minutes and also storage in 7%, 10%, 13% 16% (w/w) NaCl and 5% vinegar solution (w/w). After applying the desired treatments, truffles were stored at 4 ° C for 160 days and sampling was performed at 40-day intervals. Weight loss percentage, tissue firmness, phenolic compounds, vitamin C content and microbial load were evaluated. Tissue firmness was higher at the truffles that were exposed to radiation for 10 minutes than other treatments. Also, radiation had a significant effect on preventing weight loss of truffles. The lowest weight loss was related to 10 minutes of radiation treatment and also, the highest amount of weight loss was related to control treatment. Radiation at higher doses does not further improve tissue quality parameters and causes skin necrosis and damage to truffle tissue. Evaluation of truffles phenolic compounds such as caffeic acid, ferulic acid, vanillic acid, coumaric acid, cinnamic acid and catechin was measured by HPLC. Evaluation shows that radiation had a significant effect on the increase of phenolic compounds in truffles, however the amount of these compounds decreased significantly over time. Irradiation also had a significant effect on reducing the microbial load and irradiated truffle had the lowest amount of microbial growth. However, the most effective treatment to maintain tissue quality characteristics and prevent weight loss and inhibit bacterial spoilage, UV-C (10 minutes) and immersion in vinegar and Storage at 4 ° C compared to other treatments was expressed during 160 days of storage.
Volume 19, Issue 127 (September 2022)
Abstract
Flaxseed oil is sensitive to oxidation due to its high content of polyunsaturated fatty acids. Antioxidant sources such as olive leaves can be used to stabilize it. Olive leaves contain lipase and lipoxygenase enzymes that need to be removed before use. Therefore, the aim of this study was to investigate the extraction of oil by cold pressing of flax seeds with blanched leaves steamed at levels (0 (control sample), 2.5, 5, 7.5 and 10% w/w) is. Acidity, peroxide, phenolic content, fatty acid composition, chlorophyll content, carotenoid content and oxidative stability of extracted flaxseed oil were investigated during storage. The results showed that by adding different levels of blanched olive leaves, the acidity and peroxide number decreased and the amount of carotenoids, chlorophyll, phenolic compounds content and oxidative stability of oil samples in different levels of blanched olive leaves significantly increased compared to the control sample(P <0.05). On the other hand, during the storage period in the treated samples, the acidity and peroxide number of the samples increased significantly (P <0.05) but this increase was less than the control sample. Also, fatty acid profiles showed that by adding blanched olive leaves, the linolenic acid (18: 3) was preserved during further storage. According to the obtained results, it can be said that with the addition of blanched olive leaves, phenolic compounds in the produced oil increased and also oxidative stability increased and beneficial compounds such as linolenic acid and more carotenoids were preserved and a useful oil can be produced and offered to the consumer market.
Volume 20, Issue 138 (August 2023)
Abstract
Many scientific reports have been published about the health effects of black cumin seed (Nigella sativa) oil such as anti-cancer, anti-diabetic, anti-microbial, anti-inflammatory and antioxidant properties. However, one of the main problems in extracting oil from black cumin seed (BS) is the low yield and also the low quality of the extracted oil. Various methods such as microwave treatment, roasting and soaking have been performed to improve the extraction conditions and quality of BS oil before cold pressing. In this study, BS was pre-treated with ethanol (70%) at 0 (control sample), 1, 3 and 6% and then oil extracted by cold press. Extracted oil qualitative characteristics (acid value, peroxide value, chlorophyll content, carotenoid content and total phenolic content) were assessed in production day and every 30 days during 90 days of storage. Also, oxidative stability of BS oil was measured by Schaal test. The results demonstrated that by increasing the level of ethanol in the pre-treatment of BS, acid value and peroxide value significantly (p < 0.05) decreased and oxidative stability, chlorophylls, carotenoids and phenolic contents of extracted oil significantly (p < 0.05) increased. Acid value and peroxide value increased and chlorophyll and carotenoid contents due to decomposition of their contents decreased during storage. Oil extracted from BS pre-treated with highest level of ethanol had the lowest acid value (4.61 mg NaOH/g oil) and peroxide value (7.03 meq O2/Kg oil) and the highest chlorophyll (21.21 mg/Kg oil), carotenoid (3.86 mg/Kg oil) and total phenolic (496.3 mg caffeic acid/Kg of oil) contents at the end of the storage. In conclusion, the results showed that pretreatment of BS by ethanol before cold pressing can be used to improve qualitative properties and stabilize the extracted oil.
Volume 20, Issue 144 (February 2024)
Abstract
The aim of this study is to investigate aqueous extraction process as a safe and environmentally friendly method for extracting oil from flaxseed. For this purpose, flaxseeds were first roasted (at 120 °C for 45 minutes), then ground and the extraction process was performed. In the aqueous extraction process, temperature (25-70 ° C), time (1.5-5.5 hours) and pH (4-7) conditions were applied and qualitative characteristics (acid value, peroxide value and oil extraction yield) were measured. The results showed that, with increasing extraction time and temperature, the obtained oil yield also increased, so that the maximum yield related to extraction time of 3 hours, extraction temperature of 70 °C and pH=4. Also acid and peroxide values increased by increase of the extraction time and temperature. According to the results of the acid value, peroxide value and extraction oil yield, extraction at 70 °C, 2.45 h and pH=4 was selected as the optimal treatment and quality characteristics of the extracted oil was evaluated during storage. The results showed that, chlorophyll, carotenoids and total phenol content significantly decreased (p≤0.05) during storagemouseout="msoCommentHide('_com_1')" onmouseover="msoCommentShow('_anchor_1','_com_1')">[U1] . Also, acid and peroxide values had a significant increase during storage (p≤0.05) and the maximum observed at 60th day storage. It was concluded that aqueous extraction of oil from flaxseed despite its relatively low efficiency, improved quality characteristics and can be a good alternative to conventional methods.
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Volume 20, Issue 145 (March 2024)
Abstract
Vegetable oils play an important role in food preparation and food formulation and play a significant role in diet and health. Identification and cultivation of new oilseeds is an important step in the direction of supplying the required oil in the country. Milk thistle plant with the scientific name of Silybum marianum is a one-year or two-year herb that has many medical, medicinal and industrial uses since ancient times. Due to its biological characteristics, this plant requires very little fertilizer and is particularly resistant to dry conditions and weak soils, and it is compatible with the climate conditions of most regions of Iran. Milk thistle seed contains a significant percentage of oil (20-30%) with high nutritional value due to the presence of essential fatty acids such as linoleic acid (40-60%), oleic acid (20-32%) and antioxidant and bioactive compounds such as tocopherols, carotenoids and sterols. Therefore, the oil obtained from milk thistle seed can be considered as a new edible oil due to its long-term consumption in different societies and its bioactive compounds. In this review article, a brief look at milk thistle plant, oil percentage and its composition in different regions has been discussed. According to scientific reports and articles, the cultivation and development of this new and valuable oil seed with good economic value is recommended as a new source of edible oil.