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Recently there has been much attention to use of natural ingredients instead of synthetic compounds as food additives, dye and drug. Red beets have Betacyanins, which is used as the color of ice cream, jams and canned fruits. Today, there is a growing demand for the development of more efficient and effective methods to extract the active ingredients contained in the plant material. The aim of this study is extracting from red beet by maceration and ultrasonic methods and comparison extracts features based on the extraction efficiency, the extraction rate of Betacyanin and Betaxanthin  pigment, total sugar and soluble solids. Extraction was performed using both ultrasound and maceration with water and ethanol and water - ethanol 1:1 as solvents. Results showed that extraction by ultrasound with water-ethanol has highest (62%) and extraction by maceration with ethanol has lowest (4.8%) efficiency. In Ultrasonic extraction method by water solvent obtained the maximum amount of Betacyanin and the lowest amount of Betacyanin was related to maceration method by ethanol. The amounts of extracted Betaxanthin have no significantly difference in methods and the difference is in the type of solvents, So that water and water - ethanol solvents by absorption of 1.389 and 1.329, respectively, extracted more Betaxanthin  in compared to ethanol with absorption of 0.3. Highest and lowest sugar levels were extracted by water (1.48M) and ethanol (1.146M) respectively. Ultrasound method also extracts more sugar (1.589M) compared to maceration extraction methods (0.994M). Overall, we can conclude that the use of ultrasound method for the extraction of red beet, is more appropriate due to more efficiency in less time. With this method, more pigments and sugar were extracted in compare with maceration method. Among the solvents that used in this study, water has extracted more Betacyanin, Betaxanthin and sugar from redbeet.  

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Mespilus germanica as a valuable medicinal plants used in traditional medicine. Aim of this study, investigated effect of combination various ratio of solvents (Glycerin, Ethanol, Methanol and Water) on the efficiency of Mespilus extract by mixture optimal design. Numerical optimization was used to obtain the optimal formulation of solvent. At the end of the day, the antimicrobial effect of Mespilus extracts based on three methods (agar diffusion Method, Minimum Inhibitory Concentration and Minimum Bactericidal Concentration) on the three microorganisms managing infectious diseases was investigated in vitro. In this study, investigated effect water, ethanol, methanol and glycerin on the five levels (0, 31.25, 83.33, 125,250 mm) on efficiency of Mespilusextracts by mixture optimal design. Diffusion agar test, Minimum Inhibitory Concentration, Minimum Bactericidal Concentration by microbroth dilution method was used to determination Susceptibility of bacterial isolate. The Result indicated that Scheffe polynomial model was highly significant for efficiency of Mespilusextracts. Minimum Inhibitory Concentration of Staphylococcusaureus, Escherichia coli, Pseudomonas aeruginosa were 1.25, 2.5 and 5 mg/ml, respectively. The optimum condition has been found as following: glycerin (0 ml), water (23.7 ml), methanol (100.2ml) and ethanol (126.1 ml) respectively.  It’s worth to mention that there was no significant difference between experimental and predicted value in optimum condition. Mespilus extract was highly significant for reduce of Infectious bacteria. Mixture methodology based on the D-optimal design was able to statistical assessment extraction process with the minimum experiment.

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Fermentation is used for centuries to protect quality improvements or flavor modifications of cereals, fruits, vegetables, milk and meat. Yellow Zabol kashk (Sistani) is a grain-dairy fermented product, which is highly consumed in Sistan-Baluchistan province. The aim of this study was to isolate and identify the Lactic Acid Bacteria involved in spontaneous fermentation of this product to introduce the native strains. These strains could be used in industry or some of them may be considered as probiotic strains. The cell morphology of each strain was investigated. Then gram-positive and catalase-negative isolates were selected. In order to classify 83 selected isolates that seemed Lactic Acid Bacteria according to preliminary experiments, physiological and biochemical tests, including growth at 10°C and 45°C, 6.5%  NaCl, pH=4.4 and pH=9.6, carbon dioxide production from Glucose and carbohydrates fermentation were performed. Twenty eight selected isolate identified genotypically based on 16S rRNA gene sequencing. The results showed that the isolates belong to: Lactobacillus plantarum (24.09 %), Lactobacillus helveticus (13.25 %), Lactobacillus brevis (963 %), Lactobacillus delbrueckii (18.07 %), Lactococcus lactis (13.25 %), Leuconostoc mesenteroides (9.63 %), Leuconostoc citreum (2.40 %) and Pediococcus pentosaceus (9.63 %). To identify the bacteria, especially lactic acid bacteria it is suggested using both culture and molecular-based method.

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This study was conducted to investigate the content of phenolic compound and radical scavenging capacity (IC₅₀) of chevil as a replacement for synthetic antioxidants. The extract of chevil leaves powder  was obtained by maceration (12 h)  and microwave (60 s) with ethanol or water  (100: 0, 75: 25 , 50:50) and the amount of  total phenolics and flavonoids was measured by spectrophotometry and antioxidant activity was measured by scavenging free radical 2,2-diphenyl -1- picryl hydrazine (DPPH). Data were analyzed by SPSS versiov 24 as well as variance analysis. The results showed that there was a significant difference between the extracts obtained by two used solvents ethanol and water (p<0.01). The extracts obtained by microwave showed the highest flavonoids content (0/75±0.008 mg Eq. Rutin/g dry sample) and the highest radical scavenging activity (1/04 ± 0/1) at ethanol to water ratio of 0:100 % as comared to maceration method. In contrast, the highest total phenol content (TPC) (3/665±0.09 mg Eq. gallic acid / g dry sample) was obtained by maceration at ethanol to water ratio of 0: 100%. For both methods, the rate of extraction was affected by solvents  ratio and water was more effective than ethanol.
 

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Gamma aminobutyric acid (GABA) is a non-protein bioactive compound that can be effective in controlling many diseases such as Alzheimerchrs, hypertension, stress, etc. The main stimulus for the production of GABA is the enzyme glutamic acid decarboxylase (GAD), which is highly active in lactic acid bacteria. Also, the presence of monosodium glutamate (MSG) can act as a substrate for this enzyme and increase its activity. In this study, the production potential of gamma aminobutyric acid by Lactobacillus brevis PML1 in MRS medium was investigated. In order to optimize the fermentation process, culture medium containing MSG (1, 3 and 5%) was examined at 24, 48 and 72 hours.  after fermentation, thin layer chromatography method was used to identify GABA produced by bacteria. Spectrophotometric method was used to quantify the bands in thin layer chromatography. The results of studies at the level of 95% significance showed that the optimal treatment included a culture medium containing 5% monosodium glutamate and a time of 72 hours at 37 ° C, in which the amount of GABA production was approximately 300 ppm; Therefore, the desired strain not only has the potential to produce gamma aminobutyric acid under normal conditions (control sample) but also by adding different percentages of monosodium glutamate to the culture medium, the amount of this production can be increased.