Reza Farhoosh - Academia.edu (original) (raw)

Papers by Reza Farhoosh

Scientific Reports

The activity and capacity of gallic acid (GA) and methyl gallate (MG) in scavenging DPPH· were de... more The activity and capacity of gallic acid (GA) and methyl gallate (MG) in scavenging DPPH· were determined in different solvents. Based on the bimolecular rate constants k2, both antioxidants showed highest activities in EtOH, followed by in MeOH, t-BuOH, MeCN, 2-PrOH, acetone, THF, ethyl acetate, and 1,4-dioxane. GA indicated better activities (k2 value, M−1 s−1) than MG in the alcoholic solvents (51–1939 vs. 25–1530) and in MeCN (203 vs. 187) whereas MG was of higher activities in the polar aprotic solvents (1.7–41 vs. 1.6–13). The highest stoichiometries for GA vs. MG were in 2-PrOH (6.67 vs. 5.37), followed by EtOH (5.84 vs. 4.57), MeOH (5.34 vs. 3.8) ~ acetone (5.02 vs. 4.44), MeCN (3.68 vs. 3.05) ~ t-BuOH (3.14 vs. 2.99), THF (2.34 vs. 2.2), ethyl acetate (1.2 vs. 0.93), and 1,4-dioxane (0.34 vs. 0.35).

Iranian Food Science and Technology Research Journal, 2016

As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have lon... more As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and phar...

Iranian Journal of Nutrition Sciences and Food Technology, 2012

Background and Objective: Types and contents of the chemical compounds found in olive oil, includ... more Background and Objective: Types and contents of the chemical compounds found in olive oil, including fatty acids, antioxidants and pigments, indicates the oil quality, which in turn depends on several factors, including cultivar, climate, extraction method, and maturity of he olive fruit. Research has shown that tocopherol and polyphenol contents depend on cultivar and the cultivation region, respectively, while fatty acid content depends on both of these factors. Iranian olive oils have a different chemical composition and, consequently, different oxidative stability. Therefore, the aim of the present study was to investigate the chemical composition and physicochemical chartacteristics of commercial types of Iranian virgin and refined olive oils. Materials and Methods: Iranian olive oils, including four virgin (C, D, F and H) and five deodorized (A, B, E, G and I) samples, as well as two foreign virgin samples (1 and 2) were purchased from local stores. To determine fatty acid compoition and compositional, chemical and physical indicators, national and international laboratory methods were used. All determinations were performed in triplicates. Results: The results showed that the main fatty acids in the Iranian commercial olive oils were monounsaturated fatty acids (MUFA), particularly oleic acid (C18:1); saturated fatty acids (SFA), particularly palmitic acid (C16:0); and polyunsaturated fatty acids (PUFA), particularly linoleic acid (C18:2). However, the compositional, physical and chemical characteristics, such as peroxide value, acid value, polar compounds, the unsaponifiable matters, phenolic compounds and tocopherols, which affect the oxidative stability of fats and oils, were significantly different among the different olive oils. Conclusion: The available literature shows that no comprehensive research has been conducted on the physicochemical properties of commercial olive oils in Iran, despite the fact that the domestic production of olive oil, because of its special importance with regard to its more desirable fatty acid composition compared to other edible oils, as well as its unique microstructure, has had an increasing trend. Hence, investigation into the effects of climate and agricultural conditions on the properties of olives and a better knowledge of raw material characteristics will make it possible to produce edible oils with higher quality and greater stability.

Food Science & Nutrition, 2019

Long-chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed i... more Long-chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed in marine oil. The marine fish oils are renowned sources of PUFAs, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which were health beneficial and potential for preventing diseases such as cancer and immune disorders. Besides, omega-3 polyunsaturated fatty acids of fish oil are essential in brain and muscle development and lower plasma triglyceride levels (Horrocks & Yeo, 1999; Uauy & Valenzuela, 2000). On the other hand, highly unsaturated fish oils are notably prone to oxidation and produce unlikeable rancid smells and off-flavors (Jacobsen, Adler-Nissen, & Meyer, 1999). In the food industry, some food deterioration, nutritional losses, and unpleasant flavors occur during lipid oxidation. The distasteful changes in edible oils increase when reacting with oxygen. Oxidative rancidity cannot be stopped by reducing the storage temperature because it is a chemical reaction with low activation

International Journal of Food Microbiology, 2017

The development of natural protective agents as alternatives to chemical fungicides is currently ... more The development of natural protective agents as alternatives to chemical fungicides is currently in the spotlight. In the present investigation, chemical composition and antifungal activities of thyme, cinnamon, rosemary and marjoram essential oils (EO), as well as synergism of their possible double and triple combinations were investigated. The compositions of the oils were determined by GC/MS. For determination of antifungal activity against Penicillium expansum and Botrytis cinerea, a broth microdilution method was used. The possible interactions of some essential oil combinations were performed by the two and three-dimensional checkerboard assay and isobologram construction. An in vivo antifungal assay was performed by artificial wounding of pear fruits. The maximum antifungal activity was demonstrated by thyme and cinnamon oils which displayed lower MIC values whereas rosemary and marjoram oils with MIC range between 2500 and 10,000 μg/mL exhibited weak antifungal activities against tested fungi. In synergy testing, some double combinations (thyme/cinnamon, thyme/rosemary, cinnamon/rosemary) were found to be synergistic (FICi ≤ 0.5). The triple combination of thyme, cinnamon and rosemary was synergistic for B. cinerea and P. expansum (FICi values of 0.5 and 0.375, respectively); while combination of cinnamon, marjoram and thyme exhibited additive and synergistic effect against P. expansum (FIC = 0.625) and B. cinerea (FIC = 0.375) respectively. The usage of a mathematical Gompertz model in relation to fungal kinetics, showed that the model could be used to predict growth curves (R 2 = 0.993 ± 0.05). For B. cinerea, Gompertz parameters for double and triple combination treatments showed significant increase in lag phase (1.92 and 2.92 days, respectively) compared to single treatments. Increase lag time up to 2.82 days (P < 0.05) also observed in P. expansum treated by triple combination of EOs. Base on the results, the lowest maximum growth rate (0.37 mm/day) was observed in B. cinerea treated by triple combination of thyme, cinnamon and rosemary. The in vivo test also demonstrated considerable inhibitory effects of EO combination treatments. Average lesion diameter of pears treated with triple combination of cinnamon/rosemary/thyme (78, 1250, 39 μg/mL) was 6 mm and 8 mm against B. cinerea and P. expansum respectively, in 10 days at 25°C. Results also showed that double combination of thyme/cinnamon (78, 156 μg/ mL) has more inhibitory effect than single EO treatments.

International Food Research Journal, 2015

Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of e... more Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of essential oils extraction. Despite many studies on extraction methods, there is no report on comparison of SD and HD and their extracted essential oils. In this study, SD was used for extraction of essential oils from Mentha piperita L. (peppermint), which is one of the medicinal plants of high consumption, and the results were compared with those of the HD. The results showed that although extraction with HD started sooner, both methods had the extraction time of about 1 hour. Scanning electron micrographs of mint leaves showed significant changes of glands after extraction in both methods. The required energy for extraction and kinetic parameters as well as quality of extracted essential oils where compared by physical constants and GC-MS analysis. The results of this study revealed that both HD and SD can be used as qualitative reference methods of extraction due to similarity of properties of extracted essential oils.

Journal of Agricultural Science and Technology

Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process... more Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process followed by a decrease, and there was no correlation between PV and Total Polar Compounds (TPC) in the same set of frying oils. All the frying oils had PVs lower than 4.42 meq O2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq O2 kg-1 oil for edible oils. The variations of Conjugated Diene Value (CDV) presented a pattern different from that of PV. CDV had a good linear relationship with TPC during initial stages of the frying process and then reached a plateau (R2= 0.9838). The plateau occurred beyond the TPC of 24-27% for the frying oils, and there was an obvious increasing trend before the range mentioned. The contents found for conjugated dienes of the frying oils during the frying process ranged from 5 to 42 mmol L-1. Assuming that the limit of acceptance for TPC is 24%, this roughly corresponded to 29 mmol L-1 for CDV.

Journal of Agricultural Science and Technology

The present study was conducted to determine the relative contribution of initial quality and com... more The present study was conducted to determine the relative contribution of initial quality and compositional parameters to the rate of changes (RCTPC) in the content of total polar compounds (TPC), which is considered to be one of the most reliable indicators of heated oils quality, of olive oil during continuous heating at 180 ºC. The ratio between monounsaturated and polyunsaturated fatty acids showed the highest relative contribution (44.86%) to the RCTPC. The content of total phenolic compounds indicated a considerable contribution (30.76%) to the RCTPC whereas the content of total tocopherols was found to be actually ineffective (0.01%). Peroxide value was another important parameter that showed a marked contribution (20.51%) in this regard. The contributions of acid value and initial TPC content to the RCTPC of olive oil were 3.85 and 0.01%, respectively.

Spanish Journal of Agricultural Research, 2013

The effects of three plant extracts, i.e. lemon peel extract (LPE), orange peel extract (OPE) and... more The effects of three plant extracts, i.e. lemon peel extract (LPE), orange peel extract (OPE) and Curcuma xanthorrhiza essential oil (CXEO), on the performance and gut health parameters of broilers exposed to high temperature was investigated. A total of 336 unsexed Ross 308 broilers were distributed to seven dietary treatments, a control diet and six diets containing 200 or 400 mg kg-1 feed of one of the three products between d 25-38 (12 chicks per pen, four replicates). To induce chronic heat stress, the temperature was increased to 34°C with 50% relative humidity for 5 h daily starting from d 28 until d 38. At d 38, four animals per pen were sampled for morphological characteristics (duodenum, jejunum and ileum) and microbial counts (ileo-cecal contents). Plant extracts did not affect the bird performance. The bursa weight of the control birds was lower (p < 0.05) comparing to those fed 400 mg kg-1 OPE and 200 and 400 mg kg-1 CXEO diets. Feeding 400 mg kg-1 of LPE decreased the duodenal villus:crypt ratio compared to control and 200 mg kg-1 OPE fed birds. Plant extracts did not have effect on ileal histo-morphology. Feeding with 400 mg kg-1 of LPE and CXEO caused a decrease in coliform counts in ileum and feeding of 400 mg kg-1 CXEO diet decreased coliform counts in caecum compared to control birds (p < 0.05). These results elucidate that CXEO, OPE and LPE might modify some microbial and intestinal traits, but without beneficial effect on performance of broilers under heat stress.

Journal of Agricultural Science and Technology

In this research, methanolic extraction of Salvia leriifolia leaves produced a higher yield and a... more In this research, methanolic extraction of Salvia leriifolia leaves produced a higher yield and antioxidative activity than other organic solvents (ethanol, acetone, chloroform, nhexane). The methanolic extract was reserved about 24 hours in the refrigerator and its precipitates were then separated. The extract was separated into 12 fractions by thinlayer chromatography (TLC). The highest yields were found in fractions with Rf values of 0.29, 0.54, 0.11 and 0.38 at 16.24%, 12.48%, 8.81% and 7.60%, respectively. All fractions and also whole methanolic extract and precipitates of methanolic extract had more antioxidative activity than the control based on the thiocyanate method. Whole methanolic extract, precipitates of methanolic extract and most separated fractions showed more antioxidative activity than α–tocopherol. The fraction with Rf value of 0.29 at 16.24% yield and 85.61% antioxidative activity of synthetic antioxidant BHT based on thiocyanat method was chosen as the fraction...

Procedia Food Science, 2011

Recently, membrane technology has been extensively investigated for purification of vegetable oil... more Recently, membrane technology has been extensively investigated for purification of vegetable oils due to simple processing, energy saving and many other advantages. In the present study influence of coupling chemical pretreatment and membrane filtration (micelle enhanced ultrafiltration) on quality and stability of canola oil was investigated. It has been conducted on adding chemical agents (CaCl 2 , EDTA and SDS aqueous solutions) to canola oil miscella before ultrafiltration through polyvinylidenfluoride (PVDF) membrane with molecular weight cutoffs (MWCO) 100kDa and 50kDa in a magnetically stirred flat membrane cell. Operation temperature and pressure was constant at 25 C and 2 bar, respectively. SDS solution lowered phospholipids content almost completely. The reduction of phenolic compounds in SDS-and EDTA-pretreated filtered oil was more noticeable than in the processed miscella. On the contrary, the reduction of FFAs was more in the miscella filtered without any chemical agents. The membrane exhibited no appreciable affinity towards tocopherols and carbonyl compounds in the oil samples. SDS and EDTA played important role in oil oxidation, so that they led to increase in peroxide value. It seems that by adding SDS and EDTA aqueous solution which followed by membrane filtration the quality and stability of canola oil was increased but it couldn't replace for deacidification stage of conventional refining. Then further research should be done to increase the performance for removing FFA by changing chemical agent or membrane material.

Journal of Food Lipids, 2009

The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and ri... more The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26

Journal of the American Oil Chemists' Society, 2008

The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocoph... more The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocopherols (TT) content, and total phenolics (TP) content of canola (CAO) and palm olein (POO) oils were determined. Their blend was prepared in the volume ratio of 75:25. The CAO and its blend with POO were used to fry potato pieces (7.0cm×0.5cm×0.3 cm) at 180 ºC. During the frying process, total polar compounds (TPC) content and oil/oxidative stability index (OSI) of the CAO/blend were measured. In general, frying stability of the CAO was significantly (P < 0.05) improved by the blending.

Food Chemistry, 2014

The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, an... more The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, and a-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein isolate at 55°C were investigated. Gallic acid with the lowest hydrophobicity (log P = À0.28) was found to be the most active antiradical agent (IC 50 = 29.5 lM), followed by methyl gallate (IC 50 = 38.0 lM, log P = À0.23) and atocopherol (IC 50 = 105.3 lM, log P = 0.70). The anti-peroxide activity in the bulk oil system decreased in the order of methyl gallate > gallic acid > a-tocopherol. In the emulsion system, methyl gallate still behaved better than gallic acid, but the highest activity belonged to a-tocopherol. Based on the calculation of a number of kinetic parameters, the antioxidants, in general, showed better performances in the bulk oil system than in the emulsion system.

Food Chemistry, 2007

Background: Free radicals are one of the causes that can cause premature aging and degenerative d... more Background: Free radicals are one of the causes that can cause premature aging and degenerative disease. To overcome this problem, the body needs antioxidant intake. Green tea (Camellia sinensis L.) leaves are one of the plants known as antioxidant agent due to its flavonoids and phenolic compounds or better known as catechin compounds. Catechin is polar flavonoid compounds so it is necessary to separate it from non-polar compounds so their antioxidant activity becomes effective. Objective: This study aims to determine antioxidant activity of ethanolic extract of green tea leaves and its fractions namely ethyl acetate and water fraction, and measure the total flavonoid content, total phenolic content and catechin content. Materials and Methods: Green tea leaves extracted using maceration method with 96% ethanol. Fractionation was conducted using liquid-liquid extraction using a solvent of n-hexane, ethyl acetate and water. Screening of flavonoid and phenolic and antioxidant activity was performed against the ethanolic extract, ethyl acetate fraction and water fraction. Antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl method using ultravioletvisible spectrophotometry with ascorbic acid as standard. Results: The ethanolic extract, ethyl acetate fraction and water fraction contains flavonoids and phenolic compounds. The IC 50 value of ethanolic extract, ethyl acetate fraction and water fraction were 9.017; 3.926 and 7.408 μg/mL consecutively. The ethyl acetate fraction also showed better antioxidant activity than ascorbic acid (4.855 μg/mL). Conclusion: The ethanolic extract, ethyl acetate fraction and water fraction showed very powerful antioxidant activity but ethyl acetate fraction has the best antioxidant activity.

Food Chemistry, 2005

The kinetics of the oxidation of triacylglycerols and fatty acid methyl esters of sesame, olive, ... more The kinetics of the oxidation of triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils were concomitantly investigated in presence of different concentrations of sesamol at 60 °C. In addition to the inhibition of peroxyl radicals, sesamol and its radical were likely to pro-oxidatively attack lipid hydroperoxides and substrates, respectively. The highest antioxidant activity of sesamol in triacylglycerols was found in the sesame oil from which sesamol naturally originates, followed by in the triacylglycerols of olive and canola oils. Sesamol was of higher antioxidant activity in the fatty acid methyl esters than in their triacylglycerols. Due to the destructured triacylglycerol backbones, sesamol exerted a lower antioxidant activity in fatty acid methyl esters of sesame oil than in those of canola and olive oils, respectively.

Food Chemistry, 2010

This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright Author's personal copy Analytical Methods Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying

Food Chemistry, 2011

This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright

European Journal of Lipid Science and Technology, 2010

The anti-rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlant... more The anti-rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlantica subsp. mutica (Bene) on sunflower oil (SFO) during frying at 180 7C was investigated and compared to that of tert-butylhydroquinone (TBHQ, 100 ppm). The unsaponifiable constituents of the Bene hull oil (BHO) were separated into hydrocarbons (3.7%), carotenes (3.6%), tocopherols and tocotrienols (24.7%), linear and triterpenic alcohols (0.9%), methylsterols (5.7%), sterols (3.2%), triterpenic dialcohols (4.7%), and triterpenic dialcohol methylesters (4.5%), by means of silica gel TLC. The results obtained from the measurements of total polar compounds, conjugated diene value, carbonyl value, and acid value during 32 h of frying showed that the frying stability of SFO improves more in the presence of the USM of BHO than in the presence of TBHQ. Moreover, compared to TBHQ, the USM had a better protective effect on the indigenous tocopherols of SFO during frying.

European Journal of Lipid Science and Technology, 2009

Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponi... more Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra-virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance to the production of conjugated diene hydroperoxides and carbonyl compounds during the heating process at 170 7C for BHO was about 4.2 and 7.3 times and about 1.7 and 2.0 times those of BKO and EVOLO, respectively. The antioxidant activity of BHO was exactly the same as that of tert-butylhydroquinone at low concentrations (100 ppm).

Scientific Reports

The activity and capacity of gallic acid (GA) and methyl gallate (MG) in scavenging DPPH· were de... more The activity and capacity of gallic acid (GA) and methyl gallate (MG) in scavenging DPPH· were determined in different solvents. Based on the bimolecular rate constants k2, both antioxidants showed highest activities in EtOH, followed by in MeOH, t-BuOH, MeCN, 2-PrOH, acetone, THF, ethyl acetate, and 1,4-dioxane. GA indicated better activities (k2 value, M−1 s−1) than MG in the alcoholic solvents (51–1939 vs. 25–1530) and in MeCN (203 vs. 187) whereas MG was of higher activities in the polar aprotic solvents (1.7–41 vs. 1.6–13). The highest stoichiometries for GA vs. MG were in 2-PrOH (6.67 vs. 5.37), followed by EtOH (5.84 vs. 4.57), MeOH (5.34 vs. 3.8) ~ acetone (5.02 vs. 4.44), MeCN (3.68 vs. 3.05) ~ t-BuOH (3.14 vs. 2.99), THF (2.34 vs. 2.2), ethyl acetate (1.2 vs. 0.93), and 1,4-dioxane (0.34 vs. 0.35).

Iranian Food Science and Technology Research Journal, 2016

As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have lon... more As traditional extraction methods like Hydrodistillation (HD) and steamdistillation (SD) have long extraction times, some novel extraction methods like microwave-assisted hydrodistillation (MAHD) and ohmic-assisted hydrodistillation (OAHD) are recently introduced. In this study, essential oils of Mentha piperita were extracted by OAHD and MAHD and the results were compared with those of the SD and HD to clarify if these novel procedures have significant effect on antioxidant activities of extracted essential oils. The results showed that OAHD and MAHD are able to reduce extraction time (up to 72%) and also required electrical energy. Furthermore, all extracted essential oils were shown to have approximately same physical properties (relative density and visual color) and antioxidant activity using DPPH and β-carotene bleaching methods. The findings of this study revealed the applicability of using mint essential oil obtained by MAHD and OAHD as a natural antioxidant in food and phar...

Iranian Journal of Nutrition Sciences and Food Technology, 2012

Background and Objective: Types and contents of the chemical compounds found in olive oil, includ... more Background and Objective: Types and contents of the chemical compounds found in olive oil, including fatty acids, antioxidants and pigments, indicates the oil quality, which in turn depends on several factors, including cultivar, climate, extraction method, and maturity of he olive fruit. Research has shown that tocopherol and polyphenol contents depend on cultivar and the cultivation region, respectively, while fatty acid content depends on both of these factors. Iranian olive oils have a different chemical composition and, consequently, different oxidative stability. Therefore, the aim of the present study was to investigate the chemical composition and physicochemical chartacteristics of commercial types of Iranian virgin and refined olive oils. Materials and Methods: Iranian olive oils, including four virgin (C, D, F and H) and five deodorized (A, B, E, G and I) samples, as well as two foreign virgin samples (1 and 2) were purchased from local stores. To determine fatty acid compoition and compositional, chemical and physical indicators, national and international laboratory methods were used. All determinations were performed in triplicates. Results: The results showed that the main fatty acids in the Iranian commercial olive oils were monounsaturated fatty acids (MUFA), particularly oleic acid (C18:1); saturated fatty acids (SFA), particularly palmitic acid (C16:0); and polyunsaturated fatty acids (PUFA), particularly linoleic acid (C18:2). However, the compositional, physical and chemical characteristics, such as peroxide value, acid value, polar compounds, the unsaponifiable matters, phenolic compounds and tocopherols, which affect the oxidative stability of fats and oils, were significantly different among the different olive oils. Conclusion: The available literature shows that no comprehensive research has been conducted on the physicochemical properties of commercial olive oils in Iran, despite the fact that the domestic production of olive oil, because of its special importance with regard to its more desirable fatty acid composition compared to other edible oils, as well as its unique microstructure, has had an increasing trend. Hence, investigation into the effects of climate and agricultural conditions on the properties of olives and a better knowledge of raw material characteristics will make it possible to produce edible oils with higher quality and greater stability.

Food Science & Nutrition, 2019

Long-chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed i... more Long-chain polyunsaturated fatty acids (PUFAs) are identified as healthiness compounds observed in marine oil. The marine fish oils are renowned sources of PUFAs, namely eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which were health beneficial and potential for preventing diseases such as cancer and immune disorders. Besides, omega-3 polyunsaturated fatty acids of fish oil are essential in brain and muscle development and lower plasma triglyceride levels (Horrocks & Yeo, 1999; Uauy & Valenzuela, 2000). On the other hand, highly unsaturated fish oils are notably prone to oxidation and produce unlikeable rancid smells and off-flavors (Jacobsen, Adler-Nissen, & Meyer, 1999). In the food industry, some food deterioration, nutritional losses, and unpleasant flavors occur during lipid oxidation. The distasteful changes in edible oils increase when reacting with oxygen. Oxidative rancidity cannot be stopped by reducing the storage temperature because it is a chemical reaction with low activation

International Journal of Food Microbiology, 2017

The development of natural protective agents as alternatives to chemical fungicides is currently ... more The development of natural protective agents as alternatives to chemical fungicides is currently in the spotlight. In the present investigation, chemical composition and antifungal activities of thyme, cinnamon, rosemary and marjoram essential oils (EO), as well as synergism of their possible double and triple combinations were investigated. The compositions of the oils were determined by GC/MS. For determination of antifungal activity against Penicillium expansum and Botrytis cinerea, a broth microdilution method was used. The possible interactions of some essential oil combinations were performed by the two and three-dimensional checkerboard assay and isobologram construction. An in vivo antifungal assay was performed by artificial wounding of pear fruits. The maximum antifungal activity was demonstrated by thyme and cinnamon oils which displayed lower MIC values whereas rosemary and marjoram oils with MIC range between 2500 and 10,000 μg/mL exhibited weak antifungal activities against tested fungi. In synergy testing, some double combinations (thyme/cinnamon, thyme/rosemary, cinnamon/rosemary) were found to be synergistic (FICi ≤ 0.5). The triple combination of thyme, cinnamon and rosemary was synergistic for B. cinerea and P. expansum (FICi values of 0.5 and 0.375, respectively); while combination of cinnamon, marjoram and thyme exhibited additive and synergistic effect against P. expansum (FIC = 0.625) and B. cinerea (FIC = 0.375) respectively. The usage of a mathematical Gompertz model in relation to fungal kinetics, showed that the model could be used to predict growth curves (R 2 = 0.993 ± 0.05). For B. cinerea, Gompertz parameters for double and triple combination treatments showed significant increase in lag phase (1.92 and 2.92 days, respectively) compared to single treatments. Increase lag time up to 2.82 days (P < 0.05) also observed in P. expansum treated by triple combination of EOs. Base on the results, the lowest maximum growth rate (0.37 mm/day) was observed in B. cinerea treated by triple combination of thyme, cinnamon and rosemary. The in vivo test also demonstrated considerable inhibitory effects of EO combination treatments. Average lesion diameter of pears treated with triple combination of cinnamon/rosemary/thyme (78, 1250, 39 μg/mL) was 6 mm and 8 mm against B. cinerea and P. expansum respectively, in 10 days at 25°C. Results also showed that double combination of thyme/cinnamon (78, 156 μg/ mL) has more inhibitory effect than single EO treatments.

International Food Research Journal, 2015

Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of e... more Hydrodistillation (HD) and steamdistillation (SD) are known to be the most prevalent methods of essential oils extraction. Despite many studies on extraction methods, there is no report on comparison of SD and HD and their extracted essential oils. In this study, SD was used for extraction of essential oils from Mentha piperita L. (peppermint), which is one of the medicinal plants of high consumption, and the results were compared with those of the HD. The results showed that although extraction with HD started sooner, both methods had the extraction time of about 1 hour. Scanning electron micrographs of mint leaves showed significant changes of glands after extraction in both methods. The required energy for extraction and kinetic parameters as well as quality of extracted essential oils where compared by physical constants and GC-MS analysis. The results of this study revealed that both HD and SD can be used as qualitative reference methods of extraction due to similarity of properties of extracted essential oils.

Journal of Agricultural Science and Technology

Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process... more Frying oils showed an increase in Peroxide Value (PV) at the initial stages of the frying process followed by a decrease, and there was no correlation between PV and Total Polar Compounds (TPC) in the same set of frying oils. All the frying oils had PVs lower than 4.42 meq O2 kg-1 oil during the frying process and, consequently, none of them was above the limit of 10 meq O2 kg-1 oil for edible oils. The variations of Conjugated Diene Value (CDV) presented a pattern different from that of PV. CDV had a good linear relationship with TPC during initial stages of the frying process and then reached a plateau (R2= 0.9838). The plateau occurred beyond the TPC of 24-27% for the frying oils, and there was an obvious increasing trend before the range mentioned. The contents found for conjugated dienes of the frying oils during the frying process ranged from 5 to 42 mmol L-1. Assuming that the limit of acceptance for TPC is 24%, this roughly corresponded to 29 mmol L-1 for CDV.

Journal of Agricultural Science and Technology

The present study was conducted to determine the relative contribution of initial quality and com... more The present study was conducted to determine the relative contribution of initial quality and compositional parameters to the rate of changes (RCTPC) in the content of total polar compounds (TPC), which is considered to be one of the most reliable indicators of heated oils quality, of olive oil during continuous heating at 180 ºC. The ratio between monounsaturated and polyunsaturated fatty acids showed the highest relative contribution (44.86%) to the RCTPC. The content of total phenolic compounds indicated a considerable contribution (30.76%) to the RCTPC whereas the content of total tocopherols was found to be actually ineffective (0.01%). Peroxide value was another important parameter that showed a marked contribution (20.51%) in this regard. The contributions of acid value and initial TPC content to the RCTPC of olive oil were 3.85 and 0.01%, respectively.

Spanish Journal of Agricultural Research, 2013

The effects of three plant extracts, i.e. lemon peel extract (LPE), orange peel extract (OPE) and... more The effects of three plant extracts, i.e. lemon peel extract (LPE), orange peel extract (OPE) and Curcuma xanthorrhiza essential oil (CXEO), on the performance and gut health parameters of broilers exposed to high temperature was investigated. A total of 336 unsexed Ross 308 broilers were distributed to seven dietary treatments, a control diet and six diets containing 200 or 400 mg kg-1 feed of one of the three products between d 25-38 (12 chicks per pen, four replicates). To induce chronic heat stress, the temperature was increased to 34°C with 50% relative humidity for 5 h daily starting from d 28 until d 38. At d 38, four animals per pen were sampled for morphological characteristics (duodenum, jejunum and ileum) and microbial counts (ileo-cecal contents). Plant extracts did not affect the bird performance. The bursa weight of the control birds was lower (p < 0.05) comparing to those fed 400 mg kg-1 OPE and 200 and 400 mg kg-1 CXEO diets. Feeding 400 mg kg-1 of LPE decreased the duodenal villus:crypt ratio compared to control and 200 mg kg-1 OPE fed birds. Plant extracts did not have effect on ileal histo-morphology. Feeding with 400 mg kg-1 of LPE and CXEO caused a decrease in coliform counts in ileum and feeding of 400 mg kg-1 CXEO diet decreased coliform counts in caecum compared to control birds (p < 0.05). These results elucidate that CXEO, OPE and LPE might modify some microbial and intestinal traits, but without beneficial effect on performance of broilers under heat stress.

Journal of Agricultural Science and Technology

In this research, methanolic extraction of Salvia leriifolia leaves produced a higher yield and a... more In this research, methanolic extraction of Salvia leriifolia leaves produced a higher yield and antioxidative activity than other organic solvents (ethanol, acetone, chloroform, nhexane). The methanolic extract was reserved about 24 hours in the refrigerator and its precipitates were then separated. The extract was separated into 12 fractions by thinlayer chromatography (TLC). The highest yields were found in fractions with Rf values of 0.29, 0.54, 0.11 and 0.38 at 16.24%, 12.48%, 8.81% and 7.60%, respectively. All fractions and also whole methanolic extract and precipitates of methanolic extract had more antioxidative activity than the control based on the thiocyanate method. Whole methanolic extract, precipitates of methanolic extract and most separated fractions showed more antioxidative activity than α–tocopherol. The fraction with Rf value of 0.29 at 16.24% yield and 85.61% antioxidative activity of synthetic antioxidant BHT based on thiocyanat method was chosen as the fraction...

Procedia Food Science, 2011

Recently, membrane technology has been extensively investigated for purification of vegetable oil... more Recently, membrane technology has been extensively investigated for purification of vegetable oils due to simple processing, energy saving and many other advantages. In the present study influence of coupling chemical pretreatment and membrane filtration (micelle enhanced ultrafiltration) on quality and stability of canola oil was investigated. It has been conducted on adding chemical agents (CaCl 2 , EDTA and SDS aqueous solutions) to canola oil miscella before ultrafiltration through polyvinylidenfluoride (PVDF) membrane with molecular weight cutoffs (MWCO) 100kDa and 50kDa in a magnetically stirred flat membrane cell. Operation temperature and pressure was constant at 25 C and 2 bar, respectively. SDS solution lowered phospholipids content almost completely. The reduction of phenolic compounds in SDS-and EDTA-pretreated filtered oil was more noticeable than in the processed miscella. On the contrary, the reduction of FFAs was more in the miscella filtered without any chemical agents. The membrane exhibited no appreciable affinity towards tocopherols and carbonyl compounds in the oil samples. SDS and EDTA played important role in oil oxidation, so that they led to increase in peroxide value. It seems that by adding SDS and EDTA aqueous solution which followed by membrane filtration the quality and stability of canola oil was increased but it couldn't replace for deacidification stage of conventional refining. Then further research should be done to increase the performance for removing FFA by changing chemical agent or membrane material.

Journal of Food Lipids, 2009

The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and ri... more The antioxidant activity of Bene hull oil (BHO) was compared with that of sesame oil (SEO) and rice bran oil (RBO) during the frying process of sunflower oil (SFO) at 180C. The ratio between the polyunsaturated and saturated fatty acids and calculated oxidizability were statistically greater for the SFO (4.26

Journal of the American Oil Chemists' Society, 2008

The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocoph... more The fatty acid composition, peroxide value (PV), acid value (AV), iodine value (IV), total tocopherols (TT) content, and total phenolics (TP) content of canola (CAO) and palm olein (POO) oils were determined. Their blend was prepared in the volume ratio of 75:25. The CAO and its blend with POO were used to fry potato pieces (7.0cm×0.5cm×0.3 cm) at 180 ºC. During the frying process, total polar compounds (TPC) content and oil/oxidative stability index (OSI) of the CAO/blend were measured. In general, frying stability of the CAO was significantly (P < 0.05) improved by the blending.

Food Chemistry, 2014

The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, an... more The anti-DPPH radical effect as well as anti-peroxide activity of gallic acid, methyl gallate, and a-tocopherol in a bulk Kilka fish oil and its oil-in-water emulsion stabilized by soy protein isolate at 55°C were investigated. Gallic acid with the lowest hydrophobicity (log P = À0.28) was found to be the most active antiradical agent (IC 50 = 29.5 lM), followed by methyl gallate (IC 50 = 38.0 lM, log P = À0.23) and atocopherol (IC 50 = 105.3 lM, log P = 0.70). The anti-peroxide activity in the bulk oil system decreased in the order of methyl gallate > gallic acid > a-tocopherol. In the emulsion system, methyl gallate still behaved better than gallic acid, but the highest activity belonged to a-tocopherol. Based on the calculation of a number of kinetic parameters, the antioxidants, in general, showed better performances in the bulk oil system than in the emulsion system.

Food Chemistry, 2007

Background: Free radicals are one of the causes that can cause premature aging and degenerative d... more Background: Free radicals are one of the causes that can cause premature aging and degenerative disease. To overcome this problem, the body needs antioxidant intake. Green tea (Camellia sinensis L.) leaves are one of the plants known as antioxidant agent due to its flavonoids and phenolic compounds or better known as catechin compounds. Catechin is polar flavonoid compounds so it is necessary to separate it from non-polar compounds so their antioxidant activity becomes effective. Objective: This study aims to determine antioxidant activity of ethanolic extract of green tea leaves and its fractions namely ethyl acetate and water fraction, and measure the total flavonoid content, total phenolic content and catechin content. Materials and Methods: Green tea leaves extracted using maceration method with 96% ethanol. Fractionation was conducted using liquid-liquid extraction using a solvent of n-hexane, ethyl acetate and water. Screening of flavonoid and phenolic and antioxidant activity was performed against the ethanolic extract, ethyl acetate fraction and water fraction. Antioxidant activity was determined by 2,2-diphenyl-1-picrylhydrazyl method using ultravioletvisible spectrophotometry with ascorbic acid as standard. Results: The ethanolic extract, ethyl acetate fraction and water fraction contains flavonoids and phenolic compounds. The IC 50 value of ethanolic extract, ethyl acetate fraction and water fraction were 9.017; 3.926 and 7.408 μg/mL consecutively. The ethyl acetate fraction also showed better antioxidant activity than ascorbic acid (4.855 μg/mL). Conclusion: The ethanolic extract, ethyl acetate fraction and water fraction showed very powerful antioxidant activity but ethyl acetate fraction has the best antioxidant activity.

Food Chemistry, 2005

The kinetics of the oxidation of triacylglycerols and fatty acid methyl esters of sesame, olive, ... more The kinetics of the oxidation of triacylglycerols and fatty acid methyl esters of sesame, olive, and canola oils were concomitantly investigated in presence of different concentrations of sesamol at 60 °C. In addition to the inhibition of peroxyl radicals, sesamol and its radical were likely to pro-oxidatively attack lipid hydroperoxides and substrates, respectively. The highest antioxidant activity of sesamol in triacylglycerols was found in the sesame oil from which sesamol naturally originates, followed by in the triacylglycerols of olive and canola oils. Sesamol was of higher antioxidant activity in the fatty acid methyl esters than in their triacylglycerols. Due to the destructured triacylglycerol backbones, sesamol exerted a lower antioxidant activity in fatty acid methyl esters of sesame oil than in those of canola and olive oils, respectively.

Food Chemistry, 2010

This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright Author's personal copy Analytical Methods Polar compounds distribution of sunflower oil as affected by unsaponifiable matters of Bene hull oil (BHO) and tertiary-butylhydroquinone (TBHQ) during deep-frying

Food Chemistry, 2011

This article appeared in a journal published by Elsevier. The attached copy is furnished to the a... more This article appeared in a journal published by Elsevier. The attached copy is furnished to the author for internal non-commercial research and education use, including for instruction at the authors institution and sharing with colleagues. Other uses, including reproduction and distribution, or selling or licensing copies, or posting to personal, institutional or third party websites are prohibited. In most cases authors are permitted to post their version of the article (e.g. in Word or Tex form) to their personal website or institutional repository. Authors requiring further information regarding Elsevier's archiving and manuscript policies are encouraged to visit: http://www.elsevier.com/copyright

European Journal of Lipid Science and Technology, 2010

The anti-rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlant... more The anti-rancidity effect of the hull oil unsaponifiable matter (USM, 100 ppm) of Pistacia atlantica subsp. mutica (Bene) on sunflower oil (SFO) during frying at 180 7C was investigated and compared to that of tert-butylhydroquinone (TBHQ, 100 ppm). The unsaponifiable constituents of the Bene hull oil (BHO) were separated into hydrocarbons (3.7%), carotenes (3.6%), tocopherols and tocotrienols (24.7%), linear and triterpenic alcohols (0.9%), methylsterols (5.7%), sterols (3.2%), triterpenic dialcohols (4.7%), and triterpenic dialcohol methylesters (4.5%), by means of silica gel TLC. The results obtained from the measurements of total polar compounds, conjugated diene value, carbonyl value, and acid value during 32 h of frying showed that the frying stability of SFO improves more in the presence of the USM of BHO than in the presence of TBHQ. Moreover, compared to TBHQ, the USM had a better protective effect on the indigenous tocopherols of SFO during frying.

European Journal of Lipid Science and Technology, 2009

Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponi... more Fatty acid composition, peroxide value, acid value, iodine value, saponification number, unsaponifiable matter content, total tocopherols and phenolics contents, and wax content of Bene hull oil (BHO) were determined and compared to those of Bene kernel oil (BKO) and extra-virgin olive oil (EVOLO). Considering the fatty acid composition and total tocopherols and phenolics contents, the resistance to the production of conjugated diene hydroperoxides and carbonyl compounds during the heating process at 170 7C for BHO was about 4.2 and 7.3 times and about 1.7 and 2.0 times those of BKO and EVOLO, respectively. The antioxidant activity of BHO was exactly the same as that of tert-butylhydroquinone at low concentrations (100 ppm).