[Effect of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon powder]

Spices and herbs have been added to foodstuffs since old times due to their medicinal, preservative and flavouring effects. They are, however, often contaminated with microorganisms. Gamma irradiation is currently used widely to eliminate microbial contaminations in foods. The aim of the study was to determine the effects of gamma irradiation on the antioxidant and antimicrobial activities of cinnamon [Cinnamomum zeylanicum]. Samples of cinnamon were exposed to gamma irradiation at doses of 10, 15, 20 and 25 kGy, followed by preparing hydroalcoholic [50% ethanol] extracts from them for sequence analysis. The antioxidant activity of the irradiated and control samples was measured by DPPH radical scavenging, ferric reducing power, and bleaching of beta-caroten, and the total phenolic content was also determined. The broth diluting method was applied for the determination of minimal inhibitory concentration [MIC] of E. coli and S. aureus. All tests were performed in triplicates, and the least significant difference [LSD] statistical test at alpha = 0.01 was used to compare differences among the means. Gamma irradiation had no adverse effects on antioxidant activities and total phenolic content of the samples. Only at doses more than 10 kGy did the radical scavenging activity of the cinnamon extract increase [DPPH test]. With regard to the effect of gamma irradiation on antimicrobial activity, as compared to the control value, there was no statistically significant difference in the activity of irradiated samples up to a dose of 25 kGy. Gamma irradiation treatment of cinnamon had no adverse effect on its antioxidant and antimicrobial activities. Gamma irradiation at doses up to 25 kGy seems to be appropriate for cinnamon

Evaluation antioxidant and antimicrobial effects of cinnamon essential oil and echinacea extract in Kolompe

Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Cinnamon verum essential oil [CVEO; 0.05, 0.1, 0.15%] and Echinacea purpurea extract [EPE; 0.25, 0.5, 0.75%] were added to Kolompe [a traditional cookie in Kerman-Iran] and their antioxidant and antimicrobial effects were compared with the samples of BHA [100 and 200 ppm] and control [without any antioxidant]. Peroxide and tiobarbituric acid values [PV and TBA] and total count, mold, yeast, Escherichia coli, Enterobacteriaceae, Bacillus cereus, positive Staphylococci -coagulase were measured for antioxidant and antimicrobial assessment, respectively. PV and TBA values of control were more than others and antioxidant effect of CVEO-0.05 was similar to BHA-0.01 [p<0.01]. The least PV and TBA values were for CVEO-0.1. Application of EPE-0.25 was too led more antioxidant effect [increased by increasing%] than BHA-0.01. All samples lacked aerobic microorganism, yeast and mold except EPE-0.25 [that was the same with control] in 30[th] day. The number of these microorganisms in EPE-0.5 was lower than control, BHA-0.01 and BHA-0.02. No microorganism was in EPE-0.75 that expressed strong antimicrobial effect of this level extract. Antioxidant effects for CVEO-0.1, CVEO-0.25, EPE-0.1 and EPE-0.25 were more than BHA. With increasing of concentration, PV and TBA values for pro-oxidant effect increased. Application of CVEO and EPE in Kolompe was strong effect in microbial properties and increase the shelf life of Kolompe

Antioxidant activity of satureja hortensis L. essential oil and its application in safflower oil

It has been considered by researchers to study the possibility of replacing chemical food additives [synthetic antioxidants] by natural products [medicinal plants]. This study investigated the antioxidant properties of Satureja hortensis L. essential oil [SHEO] on safflower oil oxidation. Different assays have been used to evaluate the antioxidant activity of SHEO: total phenol content [TPC], DPPH, ABTS+, ferric thiocyanate [FTC], beta - carotene bleaching. For evaluation of SHEO effect on safflower oil oxidation, peroxide value [PV], conjugated dienes [CD], and tiobarbituric acid [TBA] indices were compared with BHT [a synthetic antioxidant]. TPC of SHEO was determined to be 293.7 mg gallic acid equivalent in 1 ml of sample and IC[50] was 0.71 mg/ml in DPPH. 0.4 and 0.1 mg/ml of SHEO at all time [1, 5, 10, 15 min] showed the highest and lowest antiradical ABTS+ activity [118.2 and 26.6 microg/ml AscAE =Ascorbic acid equivalent] in 15 min. In FTC and FTC-TBA, 8 mg/ml SHEO showed the highest activity. In beta-carotene bleaching of 0.1-2 mg/ml SHEO, 0.1 has the minimum [%9.02], and 1 and 2 has the maximum inhibitory effects [%34.33 and%36.86 inhibitions]. 4 mg/ml of SHEO had the highest inhibitory effect in the safflower oil test and that peroxide does not have significant difference with 0.1 mg/ml BHT. Antioxidant activities of SHEO concentrations increased in all indices [pandamp; lt; 0.05] and various concentrations were able to slow down the oxidation process

Zataria multiflora and bunium persicum essential oils as two natural antioxidants

Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors [attributed to primary and secondary products of unsaturated fatty acids] during storage and heating. Antioxidant activities of Zataria multiflora [ZMEO] and Bunium persicum [BPEO] essential oils [EOs] in linseed oil [containing higher omega-3 in vegetable sources] were studied with 4 indexes. Total phenol content, electropositive potential [by bleaching using violet ethanol solution of DPPH], antioxidant capacity [by radical cation of ABTS], scavenging activity of hydrogen peroxide and Fe-reducing power of the EOs were measured. Then ZMEO and BPEO [0.6, 1, 1.4, 1.8 mg/ml] were added to linseed oils; peroxide and tiobarbituric acid in 0[th]- 15[th] days [at 60°C] were compared with TBHQ [0.01, 0.02] and BHT [0.1, 0.2]. IC50 of ZMEO and BPEO in mentioned assays were 0.78 and 1.52; 0.11 and 7.50; 0.31 and 0.72 mg/ml and RP0.5 for reducing power assay was 0.76 and 2.12 mg/ml. Total phenolic compound of ZMEO and BPEO were 322 and 50.6 mg/ml. The best antioxidant levels of reductive oxidation were 600 for ZMEO and BPEO and 20 for TBHQ. PV and TBA values demonstrated that both of EOs in linseed oil had the same antioxidant activity in 600 ppm [ZMEO>BPEO] in 4 tests, and EOs will be used as natural antioxidants as a good replacement in 600 ppm with BHT [100] and TBHQ [10] as synthetic

Production of functional cooked sausage by mentha piperita essential oil as a natural antioxidant and antimicrobial material

Natural antioxidants with plant origin are incorporated to foods in the forms of essential oils or extracts. They can retard lipid oxidation and control spoilage bacteria in foodstuffs [e.g. meat products]. This work was aimed to evaluate the effect of nitrite partial replacement with Mentha piperita essential oil [MPEO] on oxidative, microbial and sensory properties of cooked sausage. GC/MS was used for the identification of essential oil components. Nitrite content [120 ppm] was reduced and replaced with 20, 40 and 60 ppm of MPEO. The effect of MPEO on product rancidity was assessed by peroxide and TBARS values in sausage samples. Antimicrobial properties of the essential oil were evaluated by MICs and MBCs determination against Escherichia coli and Clostridium perfringens by microdilution method. Also, the effect of this replacement on the product color stability was evaluated by determination of L*, a* and b* values, Hue angle, and delta E [2-30]. Results indicated that peroxide and TBARS values of sample with 20 ppm of MPEO were significantly lower than samples with 40 and 60 ppm of MPEO and control, at the end of storage period. With respect to color parameters, hue angle of the sample with 60 ppm of MPEO was significantly higher than samples with lower essential oil levels and control after 30 days of storage. Moreover, total color difference of sample with 60 ppm of MPEO was lower than other samples and control [p<0.05]. Antimicrobial activity of MPEO against Escherichia coli determined as MICs and MBCs were 0.226 and 0.453 mg/ml, respectively. These values turned out as 0.453 and 0.906 mg/ml against Clostridium perfringens. all samples with different essential oil levels were acceptable after 30 days of storage according to PV and TBARS thresholds determined in literature. Replacement of 50% of nitrite with MPEO is a reasonable approach in order to put down harmful effects of nitrite in sausage and to enhance functionality of the product

[Effects of salep, glycerol and sunflower oil on potato starch-based edible film]

Starch is one of the most abundant carbohydrate biopolymers with excellent film-forming properties. However, it has a poor resistance to water vapour and poor mechanical properties. The objective of this studt was to determine the effects of glycerol, oil and salep on the film properties of starch. Edible films based on mixtures of starch and salep [an Iranian gum] were prepared and their properties [mechanical and optical charactersitics, solubility, and water vapor permeability [WVP]] investigated. The mixtures were as follows: potato starch and salep [1-5%], potato and glycerol plasticizer [10-40%], and potato and sunflower oil [0-20%]. The results showed that the physical and mechanical properties of potato starch-based edible films were affected by the their contents of salep, glycerol, and sunflower oil. The salep gum increased tensile strength, elastic modulus, and C[asterisk], but reduced elongation at break and L[asterisk], while glycerol reduced tensile strength, elastic modulus, and UV transparency but increased elongation at break, L[asterisk], opacity, solubility and WVP. On the other hand, sunflower oil decreased elongation at break, tensile strength, elastic modulus, UV transparency, solubility, and water vapor permeability, but it increased opacity. Based on the findfings, it can be concluded that the optimum contents of salep, glycerol, and sunflower oil in potato starch-based edible films are 3%, 32%, and 8%, respectively

[Evaluation of antiradical activity of Malva sylvestris extract and its application in oil system]

Because of some adverse effect of chemical food additives such as synthetic antioxidants, it has been considered by researchers to replacing these materials by natural products. To measure the total phenolic content of Malva sylvestris extract [MSE]; to evaluate the antiradical activity of this extract by DPPH°, ABTS°+ and beta-carotene bleaching methods [BCB] and to study its application as natural antioxidant in soybean oil. Total phenolic content [TPC] of MSE was determined by Folin- Ciocalteau method. Antiradical activity was measured by DPPH°, ABTS°+ and BCB methods and compared with synthetic antioxidant BHA. The antioxidant activity of extract was studied in soybean oil [oven test at 70°C] by measuring peroxide value [PV], thiobarbituric acid value [TBA] and conjugated diene [CD] and compared with BHA and BHT [at two level 100 and 200 ppm]. MSE was possess 4.5% phenolic compounds in base of dry matter. In DPPH° assay, EC50 of MSE was 0.37 +/- 0.01 mg/ml. In ABTS°+ assay, maximum antioxidant activity was related to 5 mg/ml concentration of MSE [70% inhibition]. In BCB test, maximum antioxidant activity of 0.05 - 10 mg/ml concentration of MSE was related to its 10 mg/ml concentration of it [52.6%]. This extract could retard oxidation process of soybean oil at 400 ppm that was almost equal to BHA at 100 ppm. MSE showed antiradical activity and it seems it can be applied as natural antioxidant in foods containing edible oils

[Evaluation of antioxidant activity of Lavandula angustifolia essential oil in crude soybean oil system]

It has been considered by researchers to study the possibility of replacing chemical food additives such as synthetic antioxidants by natural products especially medicinal plants. The aims of this study were as follow: [i] to determine the major components of the essential oil of Lavandula angustifolia. [ii] to evaluate the antiradical activities of this essential oil by DPPH°, ABTS°+ and beta-carotene bleaching assays and [iii] to evaluate the antioxidant activity of this essential oil in crude soybean oil. The main chemical components of essential oil were identified by GC/MS. Antiradical activities of mentioned essential oil was measured by different methods and finally, its antioxidant activity was determined in crude soybean oil system by Oven method. Six main compounds were identified: linalool [27.89%], camphore [10.82%], 1, 8 cineol [9.05%], inalol acetate [8.86%], borneol [7.29%] and alpha-terpineol [5.04%]. EC50 of essential oil was 35.54 +/- 1.58 mg/ml. In ABTS°+ assay, maximum antioxidant activity was related to 40 mg/ml concentration of essential oil. In beta-carotene bleaching assay, maximum antioxidant activity of essential oil was related to the 10 mg/ml concentration of it [54.4 percent radical scavenging activity]. In oven test, essential oil could inhibit of primary and secondary oxidation products of crude soybean oil at 0.8 mg/ml that was almost equal to BHA at 0.2 mg/ml. Antiradical activity of essential oil of Lavandula angustifolia was proved and it seems that after complementary examination, it can be used as natural antioxidant in food, especially those containing edible oils

Evaluation of antioxidant and antimicrobial effects of chamomile [matricaria chamomilla L.] essential oil on cake shelf life

Essential oils of medicinal plants such as chamomile are very complex natural mixtures which can contain compounds at quite different concentrations and some of their components have antioxidant and antimicrobial activities in foodstuff. The antioxidant and antimicrobial effects of chamomile essential oil in cake preparation were evaluated during 75 days of storage. Cake were produced: cakes were treated with chamomile essential oil in three levels [0.05%, 0.1%, 0.15%], cakes were not treated with synthetic and natural antioxidant and antimicrobial agents, and a commercial cake containing synthetic antioxidant [tert butyl hydro quinine= TBHQ] and antimicrobial [potassium sorbate] agents. In all samples peroxide value, thiobarbitoric value, acidity, microbial test [yeast and mould] and sensory test [color, flavor, texture, taste and overall quality] were determined at time intervals 1, 7, 15, 30, 40, 60 and 75 days. Statistical results showed that, the sample containing chamomile at 0.15%, had good antioxidant and antimicrobial activity in comparison with the control samples [without any synthetic and natural antioxidant and antimicrobial agents] [p<0.01]. But its activity was less than that of synthetic ones [TBHQ and potassium sorbate as antioxidant and antimicrobial agent] [p<0.01]. In sensory evaluation, the sample containing chamomile at 0.05% had higher score in flavor, taste and overall acceptability than the samples at 0.15 and 0.1% [p<0.05]. Chamomile essential oil as a natural antioxidant and antimicrobial agent can increase shelf-life of food products and due to absence of synthetic agents are safe with no side effect on human health

Antioxidant and antimicrobial potential of echinacea purpurea extract and its effect on extension of cake shelf life

Oxidation of lipids causes reduction of different properties of products that contains lipids. Nowadays, there is a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants such as BHA, BHT and TBHQ. In this study, extract of aerial parts of Echinacea purpurea L. was used instead of synthetic antioxidants in cake then, antioxidant and antifungal activity of Echinacea purpurea L. extract [EPE] were evaluated in cake. The antioxidant activity of EPE and synthetic antioxidant was compared by measuring peroxide and thiobarbituric acid values during 60 days storage at 25 [degree sign]C. Antimicrobial properties of EPE were evaluated by counting of molds in Dicholoran Glycerol agar [DG18%] medium and free fatty acid analyses were assessed by IUPAC method. The effect of the extract on the color, texture, taste and total acceptability of the cake samples was carried out by a group of 20 trained panelists using Hedonic test. Different levels of EPE were able to retard the oxidation rate of cake, the 1000 ppm of it showed the lowest PV and the antioxidant activity of EPE was higher than BHA 200 ppm [p<0.01]. EPE at 1500 and 2000 ppm showed the best antimicrobial activity [p<0.01]. Cakes which containing the extract were well acceptable in terms of sensory parameters. Results showed that EPE was more effective in controlling growing molds and lipid oxidation during 60 days storage at 25 [degree sign]C and it can be used instead of synthetic antioxidant and preservatives

Application of zataria multiflora boiss. and satureja hortensis L. essential oils as two natural antioxidants in mayonnaise formulated with linseed oil

Mayonnaise is one of the food emulsions [O/W] that is used as a condiment in various foods. Linseed oil [containing omega-3 fatty acids] was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated. In the second part of this research, the Zataria multiflora Boiss. [ZMEO] and Satureja hortensis L. [SHEO] [500, 1000 and 1500] were added to oil of mayonnaise and their antioxidant effects, peroxide [PV] and conjucated diene [CD] values were compared with BHA syntethic antioxidant [100 and 200 ppm]. 15% of linseed oil used as replacer for soybean oil, showed no significant differences in the color, texture, taste, smell, mouth feel and overal acceptability compared with control samples, and this same ratio of 15 percent was used in subsequent tests. Statistical results of PV and CD indexes revealed that ZMEO [500] and the SHEO [1000 and 1500] had better antioxidant effect than BHA [100 and 200]. In determination of secondary oxidation products, TBA value showed that ZMEO [500] was not significantly different than BHA [200] and that SHEO [1000] had better antioxidant activity than BHA [100 ppm]. The results of antioxidative effect and sensory properties [showed no significant difference in taste and smell score compared with control sample] of formulated mayonnaise showed that these natural antioxidants in mayonnaise formulation can ameliorate the quality of product as functional food due to advancing the public health

[ effect of flour extration rate, amount of asparaginase enzyme, and baking temperature and time on acrylamide formation in Sangak bread]

Acrylamide is a carcinogen element which is formed at temperatures higher than 120°C in the foods rich in carbohydrates, such as Sangak bread. At first, a series of confirmed mechanisms effective on the formation of acrylamide was determined: Free asparagine, glucose, fructose, maltose, and sucrose sugars in two kinds of dough made from two kinds of flour with the extraction rate of%82 and%93. Then, the effect of flour extration rate, enzyme asparaginase, temperature and time needed for baking, and interactions of effectual factors was studied on the formation of acrylamide in Sangak bread. The amount of acrylamide was determined by liquid chromatography tandem mass spectrometry [LC/MS/MS]. The data analysis was performed using Spss16, Minitab15, and Factorial test. A significant differenc was seen between average sugars other than sucrose in the two kinds of flour. Also, average acrylamid formed by principal factors affecting [flour extration rate, asparaginase enzyme, baking time and temperature] and reciprocal impact of the 2, 3, 4 factors showed a significant difference [p< 0/001]. The maximum of acrylamide formation from 72 treatments caused by the reciprocal impacts of the four factors was seen at the temperature of 352oC, baking time of 10 minutes, and flour with 93% extraction rate [without enzyme] of 60/30 [mg/kg] and the minimum of acrylamide formation was observed at the temperature of 241oC, baking time of 5 minutes and the flour with 82% extraction rate [with enzyme] of 13/07 mg/kg Sangak bread. The decrease of free asparagine by asparaginase enzyme indicated that glucose and fructose were the major sources of acrylamide formation in Sangak bread. The rate of acrylamide formation increased with the increase in flour extraction rate. This rate has direct relationship with baking time and temperature. Acrylamide formation can be minimized in the presence of asparaginase enzyme. Training the bakers not to toast the bread will result in the production of healthy Sangak bread

Solubility of pioglitazone hydrochloride in ethanol, N-methyl pyrrolidone, polyethylene glycols and water mixtures at 298.20 K

Solubility of pharmaceuticals is still a challenging subject and solubilization using cosolvents is the most common technique used in the pharmaceutical industry. The purpose of this study was reporting and modeling the experimental molar solubility of pioglitazone hydrochloride [PGZ-HC1] in binary and ternary mixtures of ethanol [EtOH], N-methyl pyrrolidone [NMP], polyethylene glycols [PEGs] 200, 400, 600 and water along with the density of saturated solutions at 298.2 K. To provide a computational method, the Jouyban-Acree model was fitted to the solubilities of the binary solvents, and solubilities of the ternary solvents were back-calculated by employing the solubility data in mono-solvents. In the next step, the ternary interaction terms were added to the model and the prediction overall mean percentage deviation [MPD] of the ternary data was reduced. Also a previously proposed version of the model was used to predict the solubility of PGZ-HC1 in binary and ternary mixtures employing the experimental solubility data in mono-solvents. The overall MPD of the model for fitting the binary data and predicted data of ternary solvents were 2.0% and 50.5%, respectively. The overall MPD of the predicted solubilities in ternary solvents using the ternary interaction terms in the model was 34.2%, and by using the proposed version of the Jouyban-Acree model for binary and ternary data the overall correlation and prediction errors were 18.0 and 15.0%, respectively. The solubility of PGZ-HC1 was increased by addition of EtOH, NMP, PEGs 200, 400 and 600 to aqueous solutions. The reported data extended the available solubility data of pharmaceuticals which are crucial in formulation of liquid dosage forms. The constants of the Jouyban-Acree model using the generated data are also reported which provides the possibility of solubility prediction in other solvent mixtures and temperatures

investigation on the antioxidant activities of hyssopus officinalis L. and Echinacea purpurea L. plant extracts in oil model system

Nowadays, there a growing demand for the natural antioxidants due to the harmful effects of synthetic antioxidants. Therefore, introduction of new natural antioxidants [especially those with plant origin] is very important. The present study explores the chemical constitution and antioxidant activity of leaf extract of Hyssopus officinalis L. and extract of aerial parts of Echinacea purpurea L., as two valuable natural antioxidants in soybean oil. Total phenolic content of the water extract of Hyssopus officinalis L. and Echinacea purpurea L. were determined by Folin-Ciocalteu method. The antioxidant activity [AOA] of these two extracts were evaluated with DPPH[*], ABTS[*+] and beta carotene bleaching [BCB] methods. Furthur, the oven tests including peroxide and thiobarbituric acid values were done at 70°C in soybean oil system. Total phenolic content of Hyssopus officinalis L. and Echinacea purpurea L. were 200 and 60 mg/g phenolic components [galic acid equivalent], respectively. In DPPH* test, EC[50] value of Hyssopus officinalis L. and Echinacea purpurea L. were 35.6 +/- 4.7 and 123.0 +/- 10.9 ppm, respectively. In the oven test [in soybean oil], AOA of all concentrations of HOE was comparable to BHT and BHA at the concentration of 100 ppm. AOA of EPE was comparable to BHT at concentrations of 100 and 200 ppm, but lower than that of BHA. In all three DPPH[*], ABTS[*+] and beta carotene bleaching tests, the antioxidant activity of Hyssopus officinalis extract [HOE] was greater than that of Echinacea purpurea extract [EPE]. The antioxidant activity of both extracts improved with increase of the concentration. Further, HOE and EPE were able to reduce the oxidation rate of soybean oil under conditions of the oven test at 70°C. Thus, these two extracts could be appropriate natural alternatives to synthetic antioxidants

Application of satureja hortensis l. and zataria multiflora boiss. Essential oils as two natural antioxidants in soybean oil during microwave heating

Autoxidation is considered to be the main route of edible oil deterioration, which produces undesirable odors and flavors during storage and heating. The unpleasant flavor of oxidized oil has been attributed to primary and secondary products of unsaturated fatty acids. The microwave heating is a rapid method when compared with other methods of heating. In this research, the effect of microwave heating on the oxidative stability of soybean oil amended with either of Satureja hortensis L. [SHEO] and Zataria multiflora Boiss [ZMEO] essential oils was evaluated and compared with synthetic antioxidant [butylated hydroxyl toluene= BHT; 200 ppm]. Soybean oil containing with SHEO [200 and 1000 ppm], ZMEO [200 and 1000 ppm] and BHT [200 ppm] were heated using microwave oven [600 W] for 25 min and spectrophotometer was used to determine UV absorption. Peroxide value [PV], conjugated dienes [CD] and conjugated trienes [CT] indices were measured. Statistical results showed that PV after 25 min were increased in all treatments and the stability of soybean oil treated with synthetic antioxidant [BHT, 200 ppm] was higher than oil treated with the studied essential oils [SHEO and ZMEO, 200 and 1000 ppm]. Diene and triene indices increased during the heating. There was a positive correlation between PV, diene and triene indices during the process of microwave heating. The two essential oils [SHEO and ZMEO, in concentrations of 200 and 1000 ppm] showed fairly good antioxidant activities as compared with BHT [200 ppm] in soybean oil control sample [refined- bleached- deodorized soybean oil without any additives]

effect of heat treatment on chemical composition and antioxidant property of lippia citriodora essential oil

In recent years, natural products, especially natural antioxidants, play an important role in various fields. In fact, Lippia citriodora is one of the medicinal plants which is cultivated in Iran and it may be has potential antioxidant activity. The chemical composition of Lippia citriodora essential oil [LCEO] has been determined. The total phenolic content and antioxidative properties of LCEO were determined. Finally, the effect of the thermal treatment [80, 120, 180°C] for 1, 2 and 3 hours on the antioxidant activity [AOA] and the chemical composition of LCEO were studied. The unheated and heated LCEO components were identified by GC/MS. The antioxidant activity [AOA] of LCEO was determined by two complementary test methods, namely DPPH free radical-scavenging and beta -carotene bleaching. LCEO had different chemical components such as R-curcumene [14.1%], caryophyllene oxide [6.6%], 6-methyl-5-hepten-2-one [7.1%], and spathulenol [7.0%]. The IC50 of LCEO was compared with that of synthetic antioxidant [BHT]. Antioxidant activities of LCEO at different concentrations [0.6- 2.5 mg/ml] were determined by beta -carotene bleaching method. The antioxidant activities of LCEO at this range of concentrations were 1.5 - 68.0%. After heating up to 180°C, the essential oil showed a significantly higher free radical-scavenger activity and evident changes in its chemical composition. The study can be further extended to exploit not only the phenolic extracts but also the residual phenolic constituents associated with this herbal medicine as health supplement

Effect of heat treatment on chemical composition and antioxidant property of Thymus daenensis essential oil

Thymus daenensis Celak. Is one of the medicinal plants which cultivated in Iran. This plant involve high amount of polyphenols including thymol and carvacrol, which were reported to possess the high antioxidant activity. Antioxidative activity [AOA] and chemical constituents of Thymus daenensis essential oil [TDEO] were examined. Also, the effect of thermal treatments [80,120 and 180°C] for 1, 2 and 3 hours on the AOA and chemical constituents of TDEO was studied. The chemical constituents of Thymus daenensis essential oil was analyzed by GC/MS. Antioxidant activity [AOA] of TDEO was determined by two complementary test methods, namely DPPH free radical-scavenging and beta -carotene bleaching. TDEO had different chemical components, including thymol [54.7%], carvacrol [5.0%], linalool [1.9%], 1-octene-3-ol [1.6%], p-cymene [11.3%], terpin-4-ol [1.5%], gamma-terpinene [12.9%], alpha -terpinene [2.0%], myrcene [1.1%], beta -caryophelene [2.6%] and borneol [1.1%]. The IC[50] of TDEO was compared with synthetic antioxidant [BHT]. Antioxidant activities of TDEO at different concentrations [0.1- 3.1 mg/ml] were determined by beta -carotene bleaching method. Antioxidant activity of TDEO at these range of concentration were 20 - 96.0%. After heating up to 180°C, essential oil showed a significantly higher free radical-scavenger activity and evident changes in its chemical composition. Owing to this property, the studies can be further extended to exploit not only the phenolic extracts but also the residual phenolic constituents associated with this herbal medicine as health supplement and nutraceutical

[Physicochemical properties of Iranian varieties/lines of safflower oil and seed as a rich source of omega-6]

High in take of saturated fatty acids and animal fats, increases cardiovascular disease, cancer and obesity whereas omega -3 and omega -6 poly unsaturated fatty acids as necessary fatty acids have preventive effect on aforementioned disease. Necessity of omega -3 and omega-6 acids and limitation of their sources with increasing of population, make scientists to find other sources. For optimal usage of internal oil resources such as safflower, increasing of its cultivation and existence of Saffola as a mutative variety [high amount of oleic acid], this research for investigation the physicochemical characteristics of seed and oil of six variety/line of safflower farmed in Iran and the comparison of type and amount of oil and classification of them to oleic or linoleic acid group was done. Varieties/lines of Iranian safflower including Goldasht [as a spring variety], Mahali Esfehan, Esfehan 14, Esfehan 28 [as spring lines], Padide [as a fall variety] and Sina [as a day land farming variety] were provided [Provision Institute and Improvement of Plant and Seed located in Karaj], and characteristics of safflower seeds [oil, protein, ash, moisture and fiber contents] and its extracted oil [acid, iodine and saponification values, fatty acids profile and color] were investigated. Results indicated that the studied varieties/lines were only linoleic safflower [no any oleic safflower]. Iranian safflower varieties/lines have the highest amount of omega -6 [72.6 - 75078] in comparison with other oil sources which are valuable and necessary fatty acids

[Clinical and laboratory features of childhood Guillain-Barre syndrome associated with Campylibacter Jejuni infection]

Recent studies have confirmed association between Campylibacter jejuni infection and Guillain-Barre syndrome [GBS]. However, the characteristics of this association are not well studied in Iran. This study aimed to determine the frequency of this infection in children with GBS, and the clinical and laboratory features of this association. We performed a descriptive cross-sectional study on 47 children with GBS admitted to Tabriz Children's Hospital between July 2006 and July 2008. Serologic investigations were used to diagnose preceding C. jejuni infection. There was evidence of recent C. jejuni infection in 40.4% of the patients with GBS. Duration to achieve independent walking was longer in C. jejuni-associated patients [P<0.013]. However 95% of C. jejuni-associated GBS patients achieved independent walking at the end of 1 year. Axonal pattern was more common in patients with positive serology [P=0.05]. Campylobacter jejuni is a common antecedent infectious agent in children with GBS in Iran

effect of inorganic cations Ca[2+] and Al[3+] on the release rate of propranolol hydrochloride from sodium carboxymethylcellulose matrices

Several methods are available for control release of propranolol hydrochloride [PLH]. The aim of the present study was to develop a novel technique to sustain PLH release from matrices. Matrices of PLH containing sodium carboxymethylcellulose [Na CMC] and various amounts of the inorganic cations Ca[2+] and A1[3+] were prepared. Dissolution of the matrices was carried out using the USP apparatus I. Analysis of release data was performed by some model independent and dependent approaches. The release of PLH was affected by incorporation of different amounts [milliequivalents, meq] of Ca[2+] 2+ and Al[3+]. When the Ca[2+] amount increased from 0- 0.375 meq, the fraction of PLH which released within 480 min was augmented from 0.74 to 1 apparently via disintegrating effect of the cation. Al[3+] in the range 0- 0.125 meq, decreased the fractional release from 0.74 to 0.37 presumably by in situ cross- linking with polymer. Al[3+] between 0.125 and 0.5 meq enhanced the release from 0.37 to 1 possibly due to the disintegrating effect. Among model independent metrics, the mean release time [MRT] failed to represent the effect of the cations on the release but the release efficiency [RE] as well as a suggested mean release rate [MRR] correlated well with the experimental release rate. Due to the complexity of the release, the only suitable kinetic model was the Weibull distribution. The minimum and maximum Weibull release rate constants for matrices containing Al[3+] were 0.0007-0.017 1/min. The corresponding values for the matrices with Ca[2+] were 0.0029-0.0082 1/min. Through careful choice of the amount of Al[3+] in NaCMC matrices the release of PLH can be controlled at a desired rate. The best model independent approach is MRR and the most accurate model dependent method is Weibull distribution to describe the release data