List of Articles Natural antioxidant

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  1 - The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce
  Elham Yourdkhani Afshin Jafarpour
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  2 - Evaluation of antioxidant activity of water and ethanol extract of asgari grape residue
  Seyed Hashem Akhlaghi
  In this study, water and ethanol extracts of grape residuum was prepared by ultrasound and percolation extraction methods. The total amount of phenolic compounds present in the extracts was determined by of Folin ciocalteu method, free radical scavenging strength was de More

  In this study, water and ethanol extracts of grape residuum was prepared by ultrasound and percolation extraction methods. The total amount of phenolic compounds present in the extracts was determined by of Folin ciocalteu method, free radical scavenging strength was determined by DPPH method and chelating ability of iron ion was determined by Ferrozine assay. Analysis of variance with SAS program showed that the effect of solvent, time, intensity and interaction [intensity × time] and [intensity × solvent] and [Time × solvent] on the strength of radical scavenging has significant difference in 0.01 (one percent) between the experimental levels. Comparison of means showed that the 50% radical scavenging power (IC50) of ethanol extract is more than aqueous extract. Maximum radical scavenging power for ultrasound extract was observed at 40 minutes sonication and minimum power was observed at 30 minutes sonication. Increase the intensity of ultrasound can reduce radical scavenging power, while its maximum was observed in the intensity of 20% and its minimum in the intensity of 40 percent. Manuscript profile
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  3 - A review of the antioxidant compounds of plant sources in Iran
  seyyed moein nazari mohammad maleki
  10.30495/qafj.2023.1993466.1084
  Antioxidants are compounds that delay oxidation in low concentrations. They are divided into two categories: natural and synthetic. The most used antioxidant groups in the food industry are synthetic phenolic antioxidants BHA, BHT, TBHQ and PG. These antioxidants are vo More

  Antioxidants are compounds that delay oxidation in low concentrations. They are divided into two categories: natural and synthetic. The most used antioxidant groups in the food industry are synthetic phenolic antioxidants BHA, BHT, TBHQ and PG. These antioxidants are volatile and sensitive to heat and are not favorable for food stability, on the other hand, their use threatens human health. For this reason, today scientists and researchers are trying to find natural compounds with antioxidant properties to replace natural antioxidants with synthetic antioxidants or to reduce their consumption. The results of the studies showed that plants are a rich source of phenolic compounds, flavonoids, tannins and other antioxidant compounds, which are the most important natural antioxidants.Nowadays, a wide group of plants and their extracts are considered as natural sources with antioxidant properties. The studies of carried out in Iran shows that edible and medicinal plants and their derivatives (essential oils, plant extracts) are widely used to prevent oxidative spoilage of food due to their strong and diverse antioxidant compounds. Among these, we can mention olive leaves, saffron petals, oregano, Froriepia subpinnata, Malva Sylvestris, Ferulago angulate, basil, hortensisj Sature, Salvia officinalis, turmeric, fennel, nettle, and black raspberry. Also, Dorema Aucheri, thyme, cinnamon and pomegranate peel have medicinal and therapeutic properties. Heizah grass plant is recommended as a health-giving and stabilizing combination of oils due to its easy access and cost-effectiveness in Iran. Manuscript profile
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  4 - Effect of Alfatocopherol and Ascorbyl-Palmitat as Antioxidant on Lipid Oxidation in Sausage
  Zohre Shirmohammadi Alireza Rahman
  10.30495/qafj.2023.1981293.1059
  Oxidation in meat products is one of the factors led to change the taste and quality. This research was carried out the effect of α-tocopherol and palmitate ascorbyl on the lipids oxidation in frankfurter sausages. This research is done based on factorial experime More

  Oxidation in meat products is one of the factors led to change the taste and quality. This research was carried out the effect of α-tocopherol and palmitate ascorbyl on the lipids oxidation in frankfurter sausages. This research is done based on factorial experiment in a completely randomized design with three replications.Results showed that, the pH levels in different amount of α-tocopherol and palmitate ascorbyl were similar and significantly lower than the control samples. The pH level in all samples showed a decreasing trend by passing the time and this reduction amount were different in all samples. The peroxide value increased by passing the time but peroxide changes during time were not similar in all samples. The results showed after 45 and 60 days two samples, T2 and T4 did not show a significant difference with control sample but samples T1 , T3 and T5 were placed in the same group in time study. The highest amount of thiobarbituric acid, was observed in the control sample with highest amount of thiobarbituric acid in 45 and 60 days and the lowest amount was in the 0 day. On the other side, results showed in 0 day samples 5 and 2, in 45 and 60 days samples 3 and 4 had the highest and lowest %RSA, respectevily. Also, there was a difference significant between treatment levels. The results showed that the natural antioxidations α-tocopherol and palmitate ascorbyl are a useful additives to reduce lipid oxidation in frankfurter sausage. Manuscript profile
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  5 - Comparative effect of different concentrations of hydro-ethanolic extract of chamomile on freeze-thawn semen quality of rams
  hossein daghighkia فاطمه Sadeghi Sadegh Abad مرضیه Ebrahimi فرهاد Samadian
  Oxidative stress during freeze-thawing process causes reduction in motility, viability, membrane functions and finally sperm fertility. The aim of this study was to determine the effect of Chamomile extract as natural antioxidant on quality of cryopreserved ram sperm. I More

  Oxidative stress during freeze-thawing process causes reduction in motility, viability, membrane functions and finally sperm fertility. The aim of this study was to determine the effect of Chamomile extract as natural antioxidant on quality of cryopreserved ram sperm. In this study semen was collected from five mature rams twice a week using an artificial vagina and the ejaculates were pooled equally in order to eliminate the individual effects. Different levels of extract of Chamomile (0, 50, 66.66, 100 and 200 ml/dl of diluent solution) were added to diluent based tris-egg yolk. After cooling, filling and sealing of the samples, they were frozen with nitrogen vapor and immersed in liquid nitrogen and were stored until evaluation time. After thawing, results showed that addition of 66.66 ml/dl of extract increased total motility, progressive motility, curvilinear velocity, straight–line velocity, linearity, viability and plasma membrane integrity of sperm compared to the control and other treatment groups (p<0.05). Also addition of 200 ml/dl extract had significant negative effects on motility parameters, viability and plasma membrane integrity of sperm (p<0.05). Inclusion of different doses of Chamomile extract caused no significant reduction on malondialdehyde concentration in comparison to control but this reduction was significant at 66.66 ml/dl in comparison to 100 and 200 ml/dl of extract. Conflict of interest: None declared. Manuscript profile
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  6 - Survey of Phytochemical, antioxidant and optimization of extraction methods for the best method determination of curcumin extraction from ethanol extracts of Curcuma longa L.
  samaneh Noori Alireza Kiasat Maryam Kolahi Roya Mirzahani Sid Mansur Seyyed Nezhad
  According to the World Health Organization (WHO), the medicinal plants are the best source to obtain a variety of drugs. Nowadays, thousands of plant metabolites are being successfully used for the treatment of a variety of diseases. Turmeric (Curcuma longa L.), which h More

  According to the World Health Organization (WHO), the medicinal plants are the best source to obtain a variety of drugs. Nowadays, thousands of plant metabolites are being successfully used for the treatment of a variety of diseases. Turmeric (Curcuma longa L.), which holds the unique characteristics of the health sector worldwide known as a functional food ingredient. In the present study, an effective ingredient in turmeric rhizome (curcumin) was extracted with ethanol as a solvent by three methods: maceration, ultra-sonic and Soxhlet; then, the yield of extracts from the three methods were calculated. The HPLC technique was used to determine the amount of derived curcumin. Furthermore, the amount of curcuminoids was obtained by thin layer of Chromatography (TLC). The total phenolic content was measured by Folin-ciocalteu reagent and the antioxidant properties was evaluated by DPPH method. The highest extraction yield was obtained from Soxhlettechnique. The results from HPLC were showed that the maximum amount of curcumin was obtained from maceration method. The thin Layer of Chromatography confirmed the presence of curcuminoids in three methods of extraction. The highest phenolic content was reported from maceration method. And the most antioxidant properties were obtained via maceration and ultrasonic extraction method. The conclusions present the importance of determination extraction method to isolate curcumin as a bioactive compound and its importance that is widely used in the treatment of many diseases as well as new drugs synthesized; moreover, the maceration extract is in priority in the maximum amount of curcuminoid, antioxidant and phenolic content. Manuscript profile
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  7 - Identification of Phytochemical, Determination of Some Primary Metabolites and Antioxidant Capacity in Ashanan (Seedlitzia rosmarinous)
  Roya Azadi مریم kolahi Nahid Pourreza Mahnaz Davabi
  The Halophytic plant of Ashanan With Scientific name Seidlitzia rosmarinous From the Chenopodiceae family, Plant with applications in various industries Which often grow in saline and alkaline areas, deserts and salt marsh as indigenous and adapted species. In the prese More

  The Halophytic plant of Ashanan With Scientific name Seidlitzia rosmarinous From the Chenopodiceae family, Plant with applications in various industries Which often grow in saline and alkaline areas, deserts and salt marsh as indigenous and adapted species. In the present study plant of ashnan Using three solvents, ethanol, methanol and water were extracted by Soxhlet method, Then, the ethanolic extract was examined phytochemically. In order to identify the chemical compounds and elements available in the plant Respectively, GC / MS analysis was performed on methanol extract and EDS analysis on Ashnan powder. also, the content of some of the early metabolites, such as protein, fiber and carbohydrate, was measured in plant powder. Finally, its antioxidant activity was evaluated using the ABTS test. the highest Weighted Efficiency was related to water solvent extraction. Phytochemical studies revealed the presence of alkaloids compounds, flavonoids, tannins, saponins, steroids and glycosides, and the absence of terpenoids. The GC / MSS analysis showed the presence of 51 chemical compounds, and the EDS analysis showed the presence of 8 elements in the plant. The most antioxidant activity is in the ethanolic extract. Based on the results Ashnan plant can be a natural antioxidant, In Sanitary, medicine and food industries. Also, the presence of sodium, chlorine and calcium elements in the plant indicates saltiness of the Ashnan plant. It can be very important to manage environmental problems and cultivate in saline soils. Manuscript profile
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  8 - Effects of Green Tea Extract on Physicochemical and Antioxidant Properties of Polyamide Packaging Film
  Ali Asghar Barzegaran Maryam Jokar Majid Javanmard Dakheli
  10.22034/jchr.2018.544074
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