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In the present study, the oxidative stability and antioxidant activity of seed oils were investigated in three Iranian pomegranate cultivars, Shirin Khafr, Torsh Sabz, and Rabab, along with the sesame (Sesamum indicume L. cv Dezful) seed oil. Punicic acid was the primary fatty acid in the pomegranate seed oils, with contents ranging from 75.5 to 80.9% (w/w). The tocopherol levels in pomegranate seed oils ranged from 1439 to 2053 mg/kg, whereas the phenolics ranged from 130 to 199.3 mg/kg, respectively. Comparatively, in the seed oil of sesame “Dezful,” these substances' contents were 1053 and 79 mg/kg, respectively. Contrary to common perception, the seed oil of the three pomegranate cultivars cultivated in Iran had high oxidative stability and antioxidative activity during the 32 h of thermal processing at 170°C. The oxidation stability assayed by peroxide value, p‐anisidine value, and TOTOX index revealed that the pomegranate seed oils had a much higher resistance to the oxidation process than the sesame oil. The content of tocopherols increased during thermal processing due to the regeneration phenomenon. Tocopherols are not always free and may form a matrix with themselves or other compounds. Changes in the antioxidant activity during the thermal processing assessed by DPPH free radical scavenging power and by the FRAP test were consistent with those for the antioxidants. Therefore, these oils can be added to other edible oils as a natural antioxidant to improve their oxidative stability.

The present study was conducted to investigate the impact of refining process on the chemical properties (fatty acid composition and tocopherols, sterols, and polyphenolic contents), qualitative parameters (peroxide value, acid value, and p‐anisidine value), and antioxidant activity (DPPH radical scavenging assay and FRAP test) of Baneh (Pistacia atlantica var mutica) kernel oil. The results revealed that the refining process had no significant effect on the fatty acid composition. A major finding of this research was the increase in the tocopherol and sterol content up to the bleaching stage followed by their decrease in the deodorizing phase. Some tocopherol and sterol compounds in crude oil were dimerized or attached to other compounds by ester bonding, which are released during some stages of the refining process and this factor is responsible for their increase. In fact, during this process, these compounds are regenerated. The occurrence of this phenomenon in the refining process improved the DPPH radical scavenging power of Baneh kernel oil up to the bleaching stage. Moreover, the content of phenolic compounds decreased after refining of Baneh kernel oil, and only in the deodorizing stage, an increase of these compounds was observed. In general, the results of this study showed that the refining process had a completely different effect on the antioxidant compounds (especially tocopherols) compared to other oils. In this research, for the first time in the world, Baneh (Pistacia atlantica) kernel oil was refined. Various researches have been done about this oil in its crude form, and it shows the high antioxidant activity and oxidative stability of this oil. Consumption of this oil is expanding, and this research provides useful information.

Collagen isolated from byproducts of common carp was hydrolyzed with alcalase enzyme to obtain peptide fractions. The resulting >30 kDa (PF1), 10–30 kDa (PF2), 3–10 kDa (PF3) and <1 kDa (PF4) fractions were studied for their antioxidant and functional properties. All peptide fractions illustrated antioxidant activity at different concentrations (1, 5, and 10 mg/mL). Although PF4 indicated the highest DPPH radical-scavenging activity (87%) at a concentration of 1 mg/mL, the highest reducing power (0.34) and hydroxyl radical scavenging activity (95.4%) were also observed in PF4 at a concentration of 10 mg/mL. The solubility of the peptide fractions was influenced by pH. The lowest solubility of the peptide fractions was observed at pH 4. The highest emulsifying activity index (EAI) was observed for PF4 (121.1 m2/g), followed by PF3 (99.6 m2/g), PF2 (89.5 m2/g) and PF1 (78.2 m2/g). In contrast to what has been found in the case of EAI, the emulsion stability of the peptide fractions decreased at lower molecular weight, which ranged from 24.4 to 31.6 min. Furthermore, it was revealed that PF1 had the highest foam capacity (87.4%) and foam stability (28.4 min), followed by PF2 and PF3. Overall, the findings suggest that peptide fractions isolated from byproducts of common carp are a promising source of natural antioxidants for application in functional food and pharmaceutical products.

In the present study, Lactobacillus acidophilus LA-5 was microencapsulated in sodium alginate, followed by fish gelatin coating (0.5, 1.5, and 3%). The survival of L. acidophilus in bread before and after encapsulation in alginate/fish gelatin during the baking and 7-day storage was investigated. Moreover, the effect of alginate/fish gelatin-encapsulated L. acidophilus on the technological properties of bread (hardness, staling rate, water content, oven spring, specific volume, and internal texture structure) was evaluated. Compared with control (free bacteria), encapsulated L. acidophilus in alginate/fish gelatin showed an increase in the viability of bread until 2.49 and 3.07 log CFU/g during baking and storage, respectively. Good viability of (106 CFU/g) for probiotic in encapsulated L. acidophilus in alginate/fish gelatin (1.5 and 3%, respectively) after 4-day storage was achieved. Fish gelatin as a second-layer carrier of the bacteria had a positive effect on improving the technical quality of bread. Furthermore, the staling rate of bread containing encapsulated L. acidophilus alginate/fish gelatin 0.5, 1.5, and 3% decreased by 19.5, 25.8, and 31.7%, respectively. Overall, the findings suggested encapsulation of L. acidophilus in alginate/fish gelatin capsule had great potential to improve probiotic bacteria’s survival during baking and storage and to serve as an effective bread enhancer.

In the present study, the effect of Salvia macrosiphon Seed Gum (SMSG) and Lepidium sativum Linn. Seed Gum (LSSG) as a coating agent on the properties of nanoencapsulated potato skin extract was studied. Moreover, the antioxidant effect of nanoencapsulated extract at a concentration of 1000 ppm incorporated into soybean oil was evaluated. The Z-average size of the emulsions stabilized by SMSG; LSSG; and a complex (1 : 1) of SMSG and LSSG (CSL) was estimated as 160.2, 144.3, and 115.2 nm. The encapsulation efficiency of phenolic extracts in the powders formed by SMSG, LSSG, and CSL was 82.39, 81.67, and 93.6% which declined to 45.28, 48.22, and 62.67% after storage for 40 days at 30°C. The results indicated that the use of coating agents for encapsulation enhanced their antioxidant effect and compared with TBHQ and free extract that nanoencapsulated extract by CSL had the highest antioxidant activity followed by LSSG nanoencapsulated extract and SMSG nanoencapsulated extract.

In the present work, incorporating low molecular weight chitosan (LMWCH) (0, 0.5, 1, and 2%) as a fat replacer into low-fat beef burgers and technological, textural, and oxidative stability were investigated. The weight loss and shrinkage of samples decreased with the increase of LMWCH concentration. In contrast, the water-holding capacity and color of burgers were enhanced by the addition of LMWCH. The instrumental TPA results indicated an increase in the LMWCH levels, significantly increasing the hardness, springiness, and gumminess but decreasing the cohesiveness of low-fat beef burgers. The TBARS and peroxide values and free fatty acid content in the burgers supplemented with LMWCH increase slower than the control sample during refrigerated storage.

The goal of this research is the development of a solid phase microextraction based on monolithic molecularly imprinted polymer fiber (SPME-MMIPF) method to determine 229 pesticides in edible oil samples using gas chromatography-mass spectrometry (GC-MS) and comparison of it with the common QuEChERS method. For SPME-MMIPF method, an MMIPF was synthesized by polymerization of methacrylic acid in presence of ethylene glycoldimethacrylate and azo (bis)-isobutyronitrile. The optimal conditions for the SPME-MMIPF method are: extraction time 30 min, desorption time with toluene 20 min and string speed of the aqueous sample 600 rpm. Under optimal extraction condition, the figures of merit were obtained for two methods and compared. The linear range of 1–300 µg kg − 1 for SPME-MMIPF and 10–250 µg kg − 1 for QuEChERS was obtained. The detection limits of SPME-MMIPF (0.300–0.335 µg kg − 1 ) method was better than the QuEChERS (0.9–2.8 µg kg − 1 ) method. The results showed a quantification limit of 0.990–1.102 µg kg − 1 for SPME-MMIPF and 3.0–9.2 µg kg − 1 for QuEChERS. The recoveries were in the range of 92–102% and 68–127% for SPME-MMIPF and QuEChERS, respectively.

The present study was carried out to investigate the improvement of oxidative stability of refined olive oil using various concentrations of unsaponifiable matters extracted from Pistacia khinjuk fruit oil (UFO). For further elucidation of UFO antioxidative power, tertbutylhydroquinone (TBHQ) was used in an olive oil sample, too. Oxidative stability of olive oil samples without and with different levels of UFO (50, 100, 250, 500, 750 and 1000 ppm) and TBHQ (100 ppm) were studied via evaluation of conjugated diene value, carbonyl value, oil/oxidative stability index, acid value and total tocopherol (TT) contents through 8 h thermal process at 170 °C. Results obtained by oxidative stability assays revealed that the highest antioxidative activity of olive oil was obtained by 100 ppm of UFO, followed using 100, 250, 500, 750, and 1000 ppm of UFO and 100 ppm TBHQ, respectively. Evaluation of the relationship between oxidative stability indexes and TT changes indicated a strong correlation (R 2  = 0.9718) between mean relative resistance to oxidation and relative resistance to TT reduction during thermal process. By promotion of relative resistance to TT reduction, olive oil samples’ relative resistance to oxidation was enhanced exponentially; implying importance of TT in promotion of oxidative stability of edible oils. The results obtained in this study showed that UFO has higher antioxidative activity compared to TBHQ; thus UFO can be considered as a natural antioxidant with ideal antioxidative activity.

Objective The conventional method for monitoring and evaluating pesticide residues in a wide range is usually QuEChER and analysis by gas chromatography-mass spectrometry (GC-MS). Methods In this study, in order to improve the method and increase the efficiency of the method, the goal is to make modifications on the QuEChER method. The principles of the proposed method are similar to the original method, with the difference that changes were made on the step extraction and clean up step. In order to validate, parameters such as linearity, limit of quantification, limit of detection, precision, and recovery. Results Linearity was obtained by injecting matrix-matched standards ranging from 0.005 to 0.750 mg kg −1 of (n=3). A rage of 70-120% were recorded for the recovery of most compounds and the precision was lower than 7%. The limits of detection for pesticide residues were found in the range of 0.0025-0.005. Conclusion The results obtained from this study can be fundamental for improving the QuEChER method.