List of Articles اکسیداسیون چربی

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  1 - مقایسه اثرات زمان در عملکرد آنتی‌اکسیدان طبیعی و مصنوعی (اسید آسکوربیک و بوتیل هیدروکسی آنیزول) بر فیله ماهی خنو خاکستری (Diagramma pictum) در طول دوره انجماد
  سحر جلیلی* معالم عربی
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  2 - A review on the role of irisin and adipolin in diabetes and obesity conditions with an exercise approach
  Maryam Shojaee Saleh Rahmati
  10.30495/pah.2023.2001209.1063
  The interplay between irisin, adipolin, physical activity, diabetes, and obesity is a multifaceted and complex issue with important implications for our understanding of metabolic health. Irisin and adipolin are cytokines that are secreted during physical activity. Thes More

  The interplay between irisin, adipolin, physical activity, diabetes, and obesity is a multifaceted and complex issue with important implications for our understanding of metabolic health. Irisin and adipolin are cytokines that are secreted during physical activity. These cytokines play an important role in regulating metabolic functions in the body. Irisin, in particular, has received attention for its potential to increase thermogenesis and improve glucose homeostasis. It has been shown that physical activity increases the secretion of irisin, which leads to increased fat burning and energy consumption. Irisin turns white fat tissue into brown and helps to lose weight and prevent obesity. In the field of diabetes, irisin is promising as a potential therapeutic target. Studies have shown that irisin can increase insulin sensitivity and glucose uptake in skeletal muscle cells, which may be beneficial for people with type 2 diabetes. Additionally, irisin has anti-inflammatory properties and reduces chronic low-grade inflammation commonly associated with obesity and diabetes. Adipolin is another myokine associated with metabolic health. Similar to the effects of irisin, adipolin has anti-inflammatory properties and helps to regulate the metabolism of adipose tissue. The purpose of this article is to investigate the role of irisin and adipolin in diabetes and obesity with an exercise approach. Manuscript profile
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  3 - Effect of conventional cooking methods on lipid oxidation indices in lamb meat
  آذین Pourkhalili مریم Mirlohi ابراهیم Rahimi محمد Hojatoleslami
     Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boi More

     Lipid oxidation is one of the most deteriorative reactions occurred in foodstuff which has harmful impacts on the both food quality and consumer's health. This study was designed to speculate the influence of three conventional cooking methods including boiling, frying and grilling on lipid oxidation parameters in cooked lamb meat. Sections of lamb meat from longissimus dorsi muscle, taken from native Lori-Bakhtiary sheep species were cut into uniform pieces and cooked using boiling, frying and roasting methods according to the cooking routine and tradition in Iranian society, in terms of temperature and time. Proximate compositions (moisture, lipid, ash and protein) in the raw and cooked meat were determined using the standard methods of analysis. Moreover, weight loss was measured after each treatment. Lipid oxidation parameters such as peroxide value, conjugated diene and TBARS indices were measured in the raw and cooked samples. Evaluation of lipid oxidation parameters showed that peroxide value was significantly decreased in all cooked samples. In contrast, conjugated diene value was significantly increased in the fried and grilled samples (p<0.05) while, boiling for 90 min was resulted in significant increase in TBARS number (p<0.05). Although compared to the other methods, lower temperature was applied in the boiling process; higher level of lipid oxidation was developed. This might be due to the longer cooking duration in boiling method. Therefore, in the future studies, reduction of boiling duration should be further assessed considering the microbial and nutritional point of views.   Manuscript profile
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  4 - Effect of chitosan enriched with lycopene coating on fatty acid profile and fat oxidation parameters of rainbow trout fillet during refrigerated storage(orginal reserch article)
  Seyede Samane Naghibi Ali Ehsani Hossein Tajik Alireza Talebi Nowruz Delirezh
  Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate anti More

  Fish are the major dietary source of the polyunsaturated fatty acid for humans. Therefore, protection of fish against all types of oxidative corruption seems to be necessary. Lycopene is the source of natural antioxidant. The present study was conducted to evaluate antioxidant properties of lycopene (using the method of DPPH) and the combined effect of its various doses (1.5 and 3%) and chitosan on fat oxidation parameters and fatty acids composition of Rainbow trout fillet. The analysis was performed after 0, 8 and 16 days of storage of the samples at 4°C to determine peroxide value (PV) and free fatty acid content (FFA). In addition, fatty acid compositions was determined by Gas chromatography assay. In control treatment, the fatty acid composition of Rainbow trout fillet was consisted of %20.6±0.03 saturated fatty acids (SFA), %43.81±0.04 monounsaturated fatty acid (MUFA) and %32.83±0.03 polyunsaturated fatty acids (PUFAs) in 0 day. Statistical analysis showed that there were fewer changes in PV, FFA and proportion of fatty acids between chitosan and lycopene-chitosan treatment in regard to control sample during 16 days of refrigeration storage. Chitosan coated samples enriched with lycopene exhibited less rapidly lipid damages than all the other samples (p<0.05). In conclusion, the study indicated that lycopene has a good antioxidant activity that caused in favorable changes in the profile of fatty acids. Therefore, it can be used as a preservative in fish. Manuscript profile
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  5 - Study of physiological and biochemical responses of rice mutant lines derived from gamma ray irradiation and local varieties under saline field conditions
  Leila Bagheri Sara saadatmand Neda Soltani Vahid Niknam
  Rice (Oryza sativa L.) is one of the crops which is the main source of food for more than a third of the world's population. Limiting factors such as environmental stress require increasing the yield of agricultural products per unit area. Soil salinity is one of the mo More

  Rice (Oryza sativa L.) is one of the crops which is the main source of food for more than a third of the world's population. Limiting factors such as environmental stress require increasing the yield of agricultural products per unit area. Soil salinity is one of the most important factors reducing the productivity of crops throughout the world. Induced mutation is widely used as an effective tool for improving the yield, quality, and resistance to biotic and abiotic stresses in product modification. In order to screen salt-tolerant superior mutant lines of rice, 10 mutant lines (M5) derived from three Iranian local varieties (Tarom, Anbarbo, and Hasani) were assessed during two generations (M6 and M7) at saline field (EC of soil was 6-8 ds/m). The experiment was conducted based on a randomized complete block design with three replications. Three salt-tolerant superior mutant lines (13-3, 32-18 and 22-1) were selected in comparison with their parents (control). Physiological parameters of superior mutant lines (high stomatal conductivity, Fv/Fm, and total chlorophyll) were biochemical (lower Na+/K+ ratio, high proline accumulation, less membrane damage). These superior mutant lines will be introduced as new salt-tolerant rice varieties and sources of plant germplasm. Manuscript profile
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  6 - مکانیسم سیستم دفاع آنتی اکسیدانی غیر آنزیمی در اندام های مختلف Catharanthus roseus برای محافظت از غشای سلولی
  شاهین مردانی نژاد رمضانعلی خاوری نژاد سارا سعادتمند فرزانه نجفی پرویز آبرومند آذر
  مقدمه و هدف: وقتی سطح رادیکال های آزاد افزایش می یابد و سیستم های آنزیمی و ملکول های کوچک آنتی اکسیدانی  قادر به محافظت از موجود زنده نباشد، دریافت آنتی اکسیدان از منابع خارجی لازم به نظر می رسد. این مطالعه با هدف بررسی توان آنتی اکسیدانی قسمت های مختلف کاتارانتوس More

  مقدمه و هدف: وقتی سطح رادیکال های آزاد افزایش می یابد و سیستم های آنزیمی و ملکول های کوچک آنتی اکسیدانی  قادر به محافظت از موجود زنده نباشد، دریافت آنتی اکسیدان از منابع خارجی لازم به نظر می رسد. این مطالعه با هدف بررسی توان آنتی اکسیدانی قسمت های مختلف کاتارانتوس روزئوس انجام شد. مواد و روش ها: پتانسیل آنتی اکسیدانی عصاره های اتانولی ریشه ها، ساقه ها، برگ ها، گل ها، غلاف دانه ها و دانه های گیاه کاتارانتوس روزئوس بر اساس  مهار رادیکال آزاد 1، 1-دی فنیل-2-پیکریل هیدرازیل (DPPH)، مهار پراکسیداسیون لیپیدی بوسیله روش فریک تیوسیانات (FTC) و مهار مالون دی آلدئید با روش تیوباربیوتریک اسید (TBA) در مقابل استانداردهای بوتیلیت هیدروکسی تولوئن (BHT)، بوتیلیت هیدروکسی آنیسول (BHA) و آسکوربیک اسید مورد بررسی قرار گرفت. نتایج و بحث: محتوای فنلی در ریشه (58/2±61/61 میکروگرم معادل گالیک اسید در هر میلی گرم وزن خشک عصاره) طبق روش فولین-سیوکالتیو بیشتر از سایر اندامها بود. در مهار نیمی از رادیکال های آزاد DPPH عصاره ریشه، بذر و برگ به ترتیب با 02/2±9/238 ، 42/1±78/253 و 56/2±95/277 میکرو گرم در میلی لیتر بهترین عملکرد را داشتند. در مهار پراکسیداسیون لینولئیک اسید، عصاره ریشه بهترین قدرت مهاری را بعد از آسکوربیک اسید و BHT داشت و عصاره های برگ و دانه عملکردی مشابه با BHA داشتند. در مهار مالون دی آلدئید عصاره ریشه و دانه به ترتیب با 54/0±68/78 و 66/0±44/77 درصد نسیت به سایر عصاره ها بهترین عملکرد را داشتند. ضریب تشخیص پیرسون بین محتوای فنلی و ظرفیت آنتی اکسیدانی عصاره ها مطابق روش های DPPH، FTC و TBAبالا و معادل 838/0-، 895/0 و 740/0 بود. توصیه کاربردی/ صنعتی: نتایج این تحقیق می تواند نوید بخش استفاده از توان آنتی اکسیدانی اندام این گیاه بویژه در مهار رادیکال های آزاد و پراکسیداسیون لیپیدی باشد. Manuscript profile