List of Articles oxidative stability

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  1 - Ultrasound-Assisted Extraction of Antioxidant Extract from Lettuce (Lactuca sativa L.) Wastes and Evaluation of the Antioxidative Activity
  N. Ahmadi Kamazani A. H. Elhamirad M. Ghavami M. Moridi Farimani M. Armin
  Introduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant ext More

  Introduction: In spite of the high antioxidant activity in lettuce wastes, there is not any reports on the application of the antioxidant extract from lettuce wastes to stabilize the edible oils. The aims of this study were to investigate the recovery of antioxidant extract from outer leaves of lettuce as the wastes via ultrasonic extraction and evaluate the antioxidative effect of the extract. Materials and Methods: The powdered lettuce sample was extracted with ethanol/H2O (70:30, V/V) using ultrasonic extraction at the temperature of 50˚C and time of 30 minutes with the frequency of 40 KHZ and solid to solvent ratio of 1:20 (w/v) in an ultrasound water bath. The extractive yield, total phenolic compound (TPC) and IC50 were determined. The yielded extract was added to tallow olein in order to study its stabilizing effect. The protective effects of the extracts at different concentrations were evaluated by monitoring the peroxide, p-anisidine, totox values and oxidative stability index levels under accelerated oxidation. The antioxidant activities of the extract of the lettuce wastes at different concentrations to stabilise tallow olein were compared to BHA and BHT at 200 ppm concentration. Results: The extractive yield, TPC and IC50 were 30.45 ± 1.20 (%), 600.15 ± 6.29 (mg GAE /100g DW) and 174.05 ppm, respectively. The results indicated that the extract at 2000 ppm have a good activity as compared to BHT at 200 ppm. Conclusion: The antioxidant extract of the lettuce wastes might used as a natural antioxidant in retarding the oxidation rate of edible oils. Manuscript profile
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  2 - Impact of Antioxidative Properties of Cumin and Tarragon Essential Oils on the Quality of Full-Fat White Cheese
  S. Rafei M. Azizkhani P. Areaei
  Introduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils More

  Introduction: Oxidation occurrence in milk and dairy products causes rancidity that leads tochanges in odour and taste, loss of nutritional quality and safety. The aim of this investigationis to assess the antioxidant efficiency of cumin seed and tarragon essential oils (EOs) atdifferent concentrations in full-fat white cheese at 4°C over a 60-day period.Materials and Methods: The components of the extracted essential oils were determined bygas chromatography equipped with mass spectroscopy. In order to evaluate the antioxidantactivity of EOs in cheese, peroxide and tiobarbituric acid values were measured as means toevaluate the extent of oxidation during 60 days of storage.Results: The main compounds present in cumin EO consisted of cumin aldehyde, α-terpinene-7-ol and γ-terpinene and the main compounds present in tarragon EO consisted ofestragol, β-cis-Ocimene and β-trans-ocimene. Two percent concentration of essential oils ofcumin and tarragon exhibited the best antioxidant activity during 60 days of storage. Therewere not significant differences between the peroxide and tiobarbituric acid values of thesamples treated with 1% and 2% of cumin EO on the 60th day of storage. Final peroxide andtiobarbituric acid values of the samples containing 2% cumin and tarragon EOs were 0.19meq O2/kg, 0.07 mg MDA/kg and 0.16 meq O2/kg, 0.03 mg MDA/kg, respectively.Significant differences were observed as compared to the control sample.Conclusion: It was concluded that tarragon EO was more effective than cumin EO in order toprotect the oil against oxidation and cumin EO at the concentration of 1%, obtained thehighest overall score concerning the organoleptic acceptance. Manuscript profile
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  3 - Evaluation of the Antioxidant Potential of Fennel Seed Extract as Compared to the Synthetic Antioxidants in Margarine under Accelerated Storage Condition
  Y. Mahdi R. Bassiri
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  4 - Effect of a Mix Soybean Oil, Sunflower Oil and Canola Oil on Oxidative Stabilization and Organoleptic Properties of Low-Fat Mayonnaise
  Mozhgan Balali Alireza Rahman Maryam Fahimdanesh
  10.30495/qafj.2023.1973855.1049
  The purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months More

  The purpose of this study was to evaluate the effect of various edible oils (soybean, sunflower and canola) at %30 weight using a separate and combination of oils in seven samples on the quality and oxidative degradtaion of low-fat mayonnaise during a pediod of 6 months at a temperature of 10 degree Celicus under controlled conditions. the results showed that the pH and acidity of all samples were in the range of 3.04-3.16% and 0.932-1.019%, respectively. During the maintenance period, the pH and viscosity of the mayonnaise samples decreased gradually, while acidity increased. The samples containing %15 sunflower (A5) and the equal mixture of oils (A3) of %10 each, had the highest viscosity. All samples had a perfect emulsion stability during maintenance. Combination of different oils influnced the oxidation indices of low-fat mayonnaise significantly so that the lowest oxidation index was related to the sample containing %15 canola oil (A6). Throughoput the time, the amount of peroxide, anisidine and totox of all studied samples decreased sifnificantly. the results of sensory evaluation showed that oil type did not have a significant effect on taste, texture, sense of mouth, smell and general acceptance of low-fat mayonnaise. The lowest taste rate was for the sample containing %30 canola oil or all canola(A2), followed by a %15 canola oil sample (A6). However, all the mayonnaise samples were acceptable in terms of sensory characteristics. finaaly, according to the obtained results, the sample of %15 canola oil (A6) was considered as an optimal sample. Manuscript profile
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  5 - Study the effect of nitrite substitution by using black cumin (Nigella sativa) oil on oxidative stability, microbial and sensory properties of cocktail sausage
  Mohammadreza Khani Amin Abolhasanzadeh Maryam Fahimdanesh
  One of the major concerns in modern societies is applying the chemical additives in food products and the risk of catching some types of diseases such as cancer. The aim of this research was investigating the possibility of nitrite substitution in cocktail sausage formu More

  One of the major concerns in modern societies is applying the chemical additives in food products and the risk of catching some types of diseases such as cancer. The aim of this research was investigating the possibility of nitrite substitution in cocktail sausage formulation by using black cumin oil. For this purpose different levels of nitrate in 0, 30, 60 and 90 ppm was replaced with black cumin oil at concentrations of 2 and 3 percent and its effects were evaluated on oxidative stability (peroxide and thiobarbituric acid indices), microbial properties (total bacterial count and yeasts and molds count), and sensory characteristics during one month of storage at 4 °C at 1, 11, 21, and 31 days. The results showed that replacement of nitrite with black cumin oil in two used concentrations led to a reduction of the peroxide and TBA values in nitrite reduced sausages compared to control (P<0.05). Also, microbial load decreased by increasing the concentration of black cumin oil from 2 to 3 percent in equal concentrations of nitrite. Treatments containing 2 and 3% of black cumin oil with 90 ppm and 60 ppm nitrites had mainly similar total bacterial counts and yeasts and molds counts compared to the control during the storage period (P<0.05). Sensory evaluation results indicated that reduction of nitrite and its substitution with black cumin oil led to significant decrease of color and flavor scores, but had no negative effect on texture and odor properties of sausage samples. Manuscript profile
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  6 - Oxidative stability of rice bran, corn, canola, sunflower and soybean oils d baking process and storage of bread
  Najmeh Jahani Jamshid Farmani
  Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread b More

  Oxidation of bread lipids during baking and storage reduces the nutritional value of the product and leads to the formation of off-flavors and off-odors. In this research, oxidative stability of rice bran, corn, canola, sunflower and soybean oils during Brotchen bread baking process and storage was evaluated. Baking process caused a significant increase in oxidative indices such as peroxide, anisidine, Totox and thiobarbitoric acid values and free fatty acid content. However, storage of breads for 6 days in room temperature did not affect the value of the indices. Generaly, the value of the indices in bread containing rice bran oil was lower than those of the other breads, which indicated the higher oxidative stability of rice bran oil in baking process and storage. Pure oils treated in simulated baking process and storage had an oxidative quality similar to that of breads. This means that bread ingridients may not have an effect on oil oxidative stability. Bread containing rice bran oil gained also higher scores in sensory evaluation, which of course were in agree with its better oxidative status.   Manuscript profile
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  7 - Effect of the clove (Eugenia caryophyllus L.) ethanol extract and essential oil on the quality of pre-cooked rainbow trout fillet during storage at -18°C
  H. Shabani مریم Azizkhani F. Tooryan
  This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%) More

  This study aimed to investigate the effects of clove (Eugenia caryophyllus L.) extract and essential oil (EO) on oxidative stability and sensory properties of pre-cooked trout fillet during frozen storage period. Trout fillets (treated with clove EO (0.1%), extract (2%), BHT (0.02%) and the control) were fried, oven baked and steamed and stored at -18 ºC for 4 months. By the end of storage period, the highest value peroxide value was obtained from fried fillets contained EO and extract (4.48 and 5.45 meq/kg, respectively) and the lowest was observed in oven-baked samples contained EO and extract (2.63 and 3.47 meq/kg, respectively). TBA values did not increase in pre-cooked fillets with EO and extract except control steamed samples (0.58 mg MA/kg). Samples treated with clove EO showed slower PV and TBA increse than those of extract-treated samples or control. However, the additions of clove EO and extract have positive effect on sensory quality of baked fillets. Manuscript profile
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  8 - The investigation of pretreatment irradiation power and time of microwave on total phenolic content, oxidative stability and the physicochemical properties of Cannabis oil
  masoumeh moghimi
  In this study, the effects of pretreatment  irradiation power and time of microwave on total phenolic content , oxidative stability and the physicochemical properties of Cannabis oil, which included:  extraction efficiency, acidity values, refractive  and More

  In this study, the effects of pretreatment  irradiation power and time of microwave on total phenolic content , oxidative stability and the physicochemical properties of Cannabis oil, which included:  extraction efficiency, acidity values, refractive  and color index  were studied by a completely randomized design in the form of 3×3 factorial experiment with three levels of applied microwave irradiation power (180, 540 and 900 W) and three microwave time levels (90, 180 and 270 seconds) and three replications. The hemp seeds were supplied from animal feed store in Gonbad kavous city in early spring of 2017 and oils were obtained by using spiral press .The SAS software was used for data analysis. The results were showed that with increasing microwave power, the oil extraction efficiency, acidity, color index, oxidative stability and total phenol increased significantly (p< 0.01). Increasing the microwave time also led to an increase in the oil extraction efficiency, acidity, density, oxidative stability and total phenol. The pretreatment microwave had no significant effect on the oil refractive index. The maximum oil extraction efficiency was obtained from seeds which had a microwave power and time of 900 watts and 270 seconds respectively. The maximum oxidative stability (9.33 hours) was achieved when the applied microwave power and time were at their maximized levels. Overall, regarding the achieved results it can be concluded that the use of microwave in order to treatment of hemp seeds before oil extraction by cold press can improve the oil extraction efficiency and increase phenolic compounds. Manuscript profile
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  9 - مقایسه منابع مختلف سلنیوم و ویتامین E در جیره مرغ‌های تخمگذار و اثرات آنها بر سلنیوم و کلسترول تخم مرغ، کیفیت و ثبات اکسیداتیو
  ف. اسدی ف. شریعتمداری م.ا. کریمی ترشیزی م. محیطی اصلی م. قناعت پرست رشتی
  آزمایشی برای مقایسه اثرات مکمل سازی جیره مرغ­های تخمگذار با منابع غیرآلی و آلی مختلف سلنیوم بر کیفیت و ثبات اکسیداتیو تخم مرغ در مدت نگهداری انجام شد. تعداد 81 قطعه مرغ تخمگذار لهمن LSL سفید در سن 35 هفتگی در قفس در یک طرح کاملاً تصادفی با 9 گروه تیماری، 3 تکرار و 3 More

  آزمایشی برای مقایسه اثرات مکمل سازی جیره مرغ­های تخمگذار با منابع غیرآلی و آلی مختلف سلنیوم بر کیفیت و ثبات اکسیداتیو تخم مرغ در مدت نگهداری انجام شد. تعداد 81 قطعه مرغ تخمگذار لهمن LSL سفید در سن 35 هفتگی در قفس در یک طرح کاملاً تصادفی با 9 گروه تیماری، 3 تکرار و 3 قطعه پرنده در هر تکرار تقسیم شدند. مرغ­های هر گروه با جیره مربوطه که شامل جیره پایه با سلنیت سدیم، مخمر غنی از سلنیوم، سیتوپلکس-سلنیوم و سلنومکس در دو سطح مختلف از 3/0 و 6/0 میلی­گرم در کیلوگرم، یا 200 میلی‌گرم در کیلوگرم ویتامین E تغذیه شدند. به منظور جلوگیری از چالش قضاوت نام تجاری، حروف A، B و C برای منابع آلی مختلف سلنیوم استفاده شد. پس از 56 روز تغذیه جیره­های آزمایشی، تخم مرغ­های تولیدی مرغ­ها برای آزمایش جمع­آوری شدند. افت وزن تخم مرغ در مدت ذخیره­سازی در دمای 4 درجه در گروه تغذیه شده با 3/0 میلی­گرم از منبع B  سلنیوم در کیلوگرم خوراک کمتر بود (05/0>P). گروه­های تغذیه شده با ویتامین E و سلنیوم میزان مالون­دی­آلدئید کمتری از آنهایی که جیره مکمل نشده مصرف نمودند، داشتند (01/0>P). منبع C سلنیوم آلی در مقایسه با دیگر منابع سلنیوم یا گروه شاهد مالون­دی­آلدئید کمتری داشت. مکمل نمودن سلنیوم در جیره غلظت سلنیوم زرده را افزایش داد (01/0>P) و اثر منبع C سلنیوم بیشتر بود. مکمل­سازی سلنیوم و ویتامین E سبب کاهش محتوای کلسترول سرم و زرده شد (01/0>P). نتایج نشان می­دهد که اثربخشی منبع C سلنیوم آلی برای افزایش ذخیره سلنیوم در تخم مرغ و بهبود کیفیت تخم مرغ در مقایسه با سایر منابع سلنیوم بیشتر است. Manuscript profile
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  10 - اثرات سطوح مختلف اسانس‌های زردچوبه و رزماری بر عملکرد و ثبات اکسیداتیو گوشت جوجه‌های گوشتی
  م. قره‌جانلو م. مهری ف. شیرمحمد
  آزمایش حاضر به منظور بررسی اثرات استفاده از سطوح مختلف اسانس‌های زردچوبه و رزماری بر عملکرد و ثبات اکسیداتیو گوشت جوجه‌های گوشتی انجام گرفت. آزمایش با استفاده از 540 قطعه جوجه‌ گوشتی (کاپ 500) در نه تیمار و چهار تکرار در قالب طرح کاملاً تصادفی به روش فاکتوریل سه در سه، More

  آزمایش حاضر به منظور بررسی اثرات استفاده از سطوح مختلف اسانس‌های زردچوبه و رزماری بر عملکرد و ثبات اکسیداتیو گوشت جوجه‌های گوشتی انجام گرفت. آزمایش با استفاده از 540 قطعه جوجه‌ گوشتی (کاپ 500) در نه تیمار و چهار تکرار در قالب طرح کاملاً تصادفی به روش فاکتوریل سه در سه، متشکل از سه سطح اسانس زردچوبه (0=T1، 75=T2 و 150=T3 میلی‌گرم اسانس بر کیلوگرم جیره) و سه سطح اسانس رزماری (0=R1، 100=R2 و 200=R3 میلی‌گرم اسانس بر کیلوگرم جیره) اجرا شد. نتایج نشان داد که تیمار R2T3 و R3T3 در مقایسه با گروه شاهد، در سه هفته اول پرورش سبب افزایش وزن بدن شد (05/0>P). در طول دوره رشد (42-21 روزگی) و نیز در کل دوره، گروه شاهد در مقایسه با سایر تیمارها به استثناء تیمارهای R1T2، R2T3 و R3T1 پایین‌ترین ضریب تبدیل خوراک را داشت (05/0>P). بالاترین وزن نسبی لاشه و ماهیچه ران به ترتیب در جوجه­هایی مشاهده شد که مقدار 75 و 150 میلی­گرم اسانس زردچوبه دریافت کرده بودند (05/0>P). افزودن اسانس زردچوبه به جیره سبب کاهش معنی­دار وزن نسبی پانکراس، پیش­معده، سنگدان و چینه­دان شد (05/0>P). بالاترین وزن نسبی جگر در جوجه­های گروه شاهد مشاهده شد (05/0>P). اندازه­گیری میزان مالون­دی­آلدئید (MDA) گوشت طی 30 روز نگهداری در دمای 20- درجه سانتی‌گراد نشان داد که همه­ تیمارها، به استثناء تیمارهای R3T2 و R3T3، در مقایسه با گروه شاهد کاهش معنی­داری در MDA نشان دادند (05/0>P). شصت روز پس از نگهداری گوشت در دمای 20- درجه سانتی‌گراد، کمترین میزان MDA در جوجه­های تیمارهای R1T2، R2T2، R3T3 و R3T1 مشاهده شد (05/0>P). نتایج نشان داد که استفاده همزمان از اسانس زردچوبه و رزماری در جیره، بهبودی در عملکرد جوجه‌های گوشتی ایجاد نکرد در حالیکه این افزودنی­ها پتانسیل بالایی در بهبود ثبات اکسیداتیو گوشت و کاهش میزان MDA در طی نگهداری 30 و 60 روزه گوشت در دمای 20- درجه سانتی‌گراد داشت. Manuscript profile