Search published articles


General users only can access the published articles
Showing 4 results for Subject:

A. Jebelli Javan, A. Nikmanesh, K. Keykhosravy, S. Maftoon, M. Amin Zare, M. Bayani, M. Parsaiemehr, M. Raeisi,
Volume 2, Issue 1 (March 2015)
Abstract

Background: White button mushroom (Agaricus bisporus) is a sensitive agricultural crop whose antioxidant properties are decreased during postharvest storage. In this study, the effect of citric acid dipping treatment on bioactive components and antioxidant properties of sliced button mushroom (Agaricus bisporus) was investigated.

Methods: Fresh mushrooms soaked in chilled citric acid solution at different concentrations (1%, 3% and 5% w/v) for 10 min were categorized as treatment groups and those dipped in chilled distilled water were considered as control. Bioactive components and antioxidant properties of sliced button mushroom were assessed on each designated day (every 5 days up to 15 days) of storage using chemical evaluations including total phenolics, chelating power, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay as well as assessment of reducing power. The significance of differences among treatments was determined by one-way analysis of variance (ANOVA) and Tukey tests using Sigma Stat software (version 2.03).

Results: Incorporation of 3% w/v citric acid treatment effectively maintained bioactive components and antioxidant properties [with 4.89 mg/g, 304.31 μg/ml (EC50) and 1.69 mg/ml (EC50) in total phenolic, DPPH and reducing power assays, respectively] at higher levels compared to control [with 3.12 mg/g, 420.42 μg/ml (EC50) and 2.23 mg/ml (EC50) in the mentioned evaluations] at the last day of the experiment (p<0.05). No significant difference was observed between 3% and 5% w/v citric acid solution treated samples (p>0.05).

Conclusion: These results showed that dipping in citric acid solution prior to storage can maintain bioactive components and antioxidant properties of sliced button mushrooms during storage.


M. Raeisi, M. Hashemi, M. Aminzare, M. Sadeghi, T. Jahani, H. Keshavarzi, A. Jebelli Javan, M. Mirahahidi, B. Tepe,
Volume 3, Issue 3 (September 2016)
Abstract

Background: This study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise Essential Oils (EOs).
Methods: Chemical compositions of the EOs were identified using Gas Chromatography/Mass Spectrometry (GC/MS). The antibacterial activities of EOs against four important food-borne bacteria were assessed by disc diffusion, agar well diffusion, and broth micro-dilution assays. Evaluation of antioxidant properties of the EOs was carried out by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, β-carotene-linoleic acid bleaching test, and total phenolic contents as well. Statistical analysis of data was performed using SPSS, Inc, Chicago, IL software.
Results: Eugenol (69.26%) was the main constituents of studied EOs. Although, all five tested bacteria were sensitive to EOs, but Bacillus cereus and Escherichia coli had the highest and lowest susceptibility to the antibacterial activity of EOs (p<0.05), respectively. Remarkable antioxidant capacity was observed in all EOs; however, clove EO had the highest antioxidant properties (p<0.05).
Conclusion: Clove, cumin, origanum, and anise EOs could be regarded as potential sources of natural antioxidant and antimicrobial agents in Iranian food industries and the best results was belonged to clove EO.

 


M. Raeisi , M. Hashemi, M. Aminzare , M. Sadeghi , T. Jahani , H. Keshavarzi , A. Jebelli Javan , M. Mirahahidi , B. Tepe ,
Volume 3, Issue 4 (December 2016)
Abstract


P. Ardehali, F. Asadi , A. Jebelli Javan , M. Jahantigh , M. Aminzare ,
Volume 4, Issue 3 (September 2017)
Abstract

Background: The oxidation of unsaturated lipids by free radicals is one of the main causes of food deterioration. The major purpose of the present study was to determine effectiveness of application of honey in order to reduce oxidation in soybean oil.
Methods: Six groups were designed, including control (soybean oil emulsion without preservative), positive control (butylated hydroxyl toluene 200 ppm), and soybean oil treatment groups (containing 1, 2.5, 5, and 7.5% honey). Each group was sampled in order to measure peroxide value, thiobarbituric acid-reactive substances and total antioxidant 
capacity  parameters during 5 intervals (0, 1, 3, 5, and 7 days). Data were analyzed by ANOVA using SPSS statistical software.
Results: Total phenolic content and radical scavenging activity (IC50 in mg/ml)
were estimated to be 74.8±0.3 mg gallic acid equivalents/100 g and 23.4±0.2 mg/ml, respectively. Totally, the soybean oil samples treated by 2.5 and 5% honey showed higher (p<0.05) antioxidant capacity than control and other treatment groups.
Conclusion: The present study demonstrated
considerable antioxidant potency of honey in oil emulsion. Owing to economical reasons, it is recommended that 2.5% honey could be applied as an alternative for synthetic antioxidants in oil-rich foods.


Page 1 from 1     

© 2025 CC BY-NC 4.0 | Journal of food quality and hazards control

Designed & Developed by : Yektaweb