ABSTRACT
The essential oil from aerial parts of Pulicaria gnaphalodes was studied in soybean oil. The aim of this study was to evaluate the antioxidant activitiey of Iranian Pulicaria gnaphalodes essential oil in soybean oil during the storage period. The essential oil obtained from Pulicaria gnaphalodes by hydrodistillation and analyzed by GC/Mass. Fifty-eight compounds representing 90.7% of total was identified. Main ingredient in the oil were involved alpha -Pinene [30.2%], 1,8- Cineole [12.1%], Beta-Citronellol [9.6%], Mertenol [6.6%], alpha-Terpineol [6.1%], 4-Terpineol [5.9%] and Chrysanthenone [2.9%]. Different concentrations [0.200, 400 and 800 ppm] of essential oil and beta hydroxyl toluene [BHT; 100 and 200 ppm] was added to soybean oil and incubated for 35 days at 65°C. Peroxide values [PVs] and thiobarbitoric acid-reactive substances [TBARs] levels were measured every week during the time period of the study. Moreover, antioxidant capacity of the essential oil was determined using 1,1 diphenyl-2- picryl hydrazyl [DPPH] and beta-carotene-linoleic acid methods. Values were compared among groups in each incubation time using ANOVA test. Results revealed that DPPH beta- carotene- linolic acid assay findings on the P. gnaphalodes essential oil were lower than these of synthetic antioxidant, BHT. Moreover, during the incubation time, P. gnaphalodes essential oil lowered PVs and TBARs levels when compared to the control [p<0.001]. According to our results essential oil was less effective than synthetic antioxidant. Therefore it may be used as a food flavor, natural antioxidant and a preventive agent for many diseases caused by free radicals
ABSTRACT
Tetracyclines [TCs] are broad-spectrum antibiotics that are used widely in veterinary medicine. The present study was carried out to trace the residues of oxytetracycline [OTC] and tetracycline [TC] in pasteurized milk that is marketed in Tehran with the use of a High Performance Liquid Chromatography [HPLC]. Ninety milk samples were collected during five sequential days from the products of six major dairy companies. OTC and TC residues were extracted and quantified by an HPLC method with an ultraviolet radiation detector. TC residues were found in seven [7.8%] milk samples. The OTC and TC in almost all samples were lower than 100 ppb [parts per billion], which is the maximum residue level advised. However, the total residue of OTC and TC in one milk sample was 138.8 ppb. In conclusion, due to the presence of a significant amount of TC residues in a number of milk samples, more studies and further supervision of the quality of milk products are required