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In recent decades, as the result of the expansion of industrial life, fast foods  and fried foods consumption has increased significantly. Consumption of fried foods including saturated fat and trans fatty acids is one of the important factors which endangers human health and the risk of heart disease, weight gain, cancer. With increasing consumer awareness of the health effects of dietary fat, tend to produce low-fat food consumption is increasing. Nowadays, the main challenge is to enhance the frying process by controlling and lowering the final fat frying of the fried foods. In this study the effect of microwave pretreatment levels 360, 600 and 900 W), on moisture and oil content, color and hardness of fried zucchini at three temperatures, 130, 160 and 180 ° C were studied. The results showed that the moisture content decreased with increasing frying time and oil hardening rate increases. The moisture content with increasing frying temperature is reduced and the amount of oil absorption is reduced. The highest oil uptake in control samples, and the lowest in samples treated with microwave 900W was observed respectively.  

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Due to increasing the importance of natural antioxidants because of their positive effects on human health and enhancing preservation of food products, and on the other hand, some unexplained effects of synthetic antioxidants, using and replacing of natural antioxidants is considered widely nowadays. The purpose of this study was to identify the potentials of Ferulla Persica extract as a native and novel source of antioxidants and polyphenols. In this research, the optimization of extraction conditions from the leaf of Ferulla Persica was studied by response surface methodology (RSM) at 3 temperature levels (20, 40 and 60 °C), three time levels (2, 3 and 4 hours) and three levels of water to ethanol ratio (50, 75 and 100%). RSM was used to evaluate the effect of different optimization processes on extraction efficiency, antioxidant activity and total phenolic content. Based on the results of optimization, a second-order polynomial model was designed to optimize the extraction conditions as the best model. the optimum conditions of extraction were in the solvent ratio of 79.58% at 20 °C during 2 hours. In these conditions, the optimum point has yield of 17.61%, EC50 equal to 87.20 (μg/ml) and TPC of 140428.0 (mg GAE/g).