Determination of the total phenolic, flavonoid and antioxidant activity of Sabalan Honey

Background: Honey is recognized as having different biological properties including antioxidant effects. Phenolic acids and flavonoids are the main antioxidant in this apiary product

Objectives: In this study eight samples of Sabalan honey were screened to evaluate the antioxidant activity, total phenolic and flavonoid content

Methods: Antioxidant activity of honey samples was determined by DPPH [2,2-diphenyl-l-picryl hydrazyl] method and p-carotene bleaching assay, total phenolic and flavonoid by Folin-Ciocalteu and Aluminium chloride methods, in addition, in all samples, some physico-chemical parameters [pH, acidity, diastase activity, existence or nonexistence of HMF] were measured according to Iranian National Standardization N92. Data were analyzed using ANOVA [one-way]

Results: Total phenolic and flavonoid content of honeys ranged respectively from 15.71- 41.58 [mg GAE/l00g honey] and 3.80-13.20 [mg QE/100g honey]. Antioxidant activity was between 23.19%-94.25%, p-carotene bleaching inhibition 69.54%-85.69%, pH ranged from 3.63-3.83, Acidity 11.99-20.50 mEq/kg, diastase activity of all samples was negative except sample No. 1. All samples had positive HMF results

Conclusions: Regarding the above results, it could be concluded that the honey samples have significant antioxidant activity. All parameters of physicochemical test were according to the international specifications except diastase and HMF tests, which may be due to improper processing and storage condition, heating treatment, old honey,etc.

[Antimicrobial effect of garlic essential oil [Allium sativum L.] in combination with chitosan biodegradable coating films]

Background: Herbal compounds like Garlic essential oil have antimicrobial and antioxidant properties. They could be effective in microbial control of inside contents when combined by natural and biodegradable coating films such as Chitosan and result in strengthened effects

Objective: Antimicrobial effect increase by using Garlic essential oil in Chitosan film for packaging a food stuff for instance was aimed to be investigated

Methods: Chitosan film was prepared by casting method. Glycerol as plasticizer and tween80 as emulsifier were used with different levels of garlic essential oil [0, 0.5, 1 and 2%]. Then homogenization and molding were performed. After packaging the food stuff with various kinds of films and storage in 4c microbial tests were conducted in days 0, 2, 4, 7, 10 and 14. Statistical analysis was performed with SPSS software

Results: Controls showed a significant difference [P?0.05] for Total Count, Coliform, Staphylococcus aurous and Sychrotrophs when compared with samples packaged with different chitosan films. At the end of the study, Total count in those samples covered with chitosan film containing 2, 1 and 0.5% garlic essential oil was reduced by 1.5, 1.1 and 1 log compared with control respectively

Conclusion: Garlic essential oil addition showed a significant synergistic effect in microbial inhibition with packaging by Chitosan films. Therefore, this combination could be used in future to extend the shelf life of food stuff and may also drug materials

[Experimental study of the effects of cooking methods on tilmicosin residues in chicken]

Antibiotic residue in food is a major concern from a health point of view. Post-slaughter and pre-consumption processing such as cooking could affect residue. The purpose of this study is to survey the effect of boiling and microwave on tilmicosin in chicken. Chicken samples containing different tilmicosin amounts cooked in boiling water and in the microwave. After cooking, tilmicosin amount was determined by HPLC and its reduction percent amount due to cooking was calculated. Sample temperature and weight reduction amount were determined after cooking. Boiling and microwave resulted in significant tilmicosin reduction. In boiling method tilmicosin reduction percentage became more by time increase; however, it was inversely related to tilmicosin initial concentration. There was significant and positive correlation between sample central temperature and tilmicosin reduction percentage. In microwave mehod, tilmicosin reduction percentage was not influenced by time or tilmicosin initial concentration. Tilmicosin reduces during cooking and its reduction amount is different in various cooking method and, therefore surveillance data obtained from tilmicosin concentrations in raw tissue such as meat are not directly applicable for consumer exposure and dietary intake calculations when the whole cooked product is consumed

Development of antibody-based microarray assay for quantitative detection of aflatoxin B1

Aflatoxin B1 [AFB1] is a toxic metabolite produced by Aspergillus species that contaminates a wide range of agricultural products. This study was designed to develop a rapid and highly sensitive immunoassay method in microarray format for quantitative detection of AFB1 to evaluate the potential of microarray platform for high-throughput screening, which can be beneficial in food and feed industry. Following successful optimization, using an indirect competitive immunoassay in dot blot format, AFB1-bovine serum albumin [AFB1-BSA] conjugate was contact-printed onto 16 isolated subarrays on multi-pad nitrocellulose coated slides; subsequently used in competitive binding assays. Using the aforementioned assay, AFB1 was determined from 15 pg/g to 3.04 ng/g working range with detection limit [LOD] of 1 pg/g. To evaluate assay performance in real food matrices, the authors spiked wheat samples with different concentration of AFB1. After extraction, working ranges of 0.11-4.15 ng/g with detection limit of 30pg/g was determined. Good recoveries [94 +/- 9%] were obtained, demonstrating accurate detection of AFB1 concentrations in wheat samples. Assay procedure completed in 3 hours. The results indicated that the proposed developed assay in microarray format could be used for rapid and sensitive detection of AFB1in wheat samples

[Chemical composition of summer savory [Satureja hortensis L.] essential oil and comparison of antioxidant activity with aqueous and alcoholic extracts]

Reducing the detrimental effects of free radicals, in biological and food systems by antioxidants, is important, thus providing antioxidants is necessary issue in community health and food safety. The aim of the present study was to determine antioxidant properties of the essential oil and various extracts obtained from summer savory. Summer savory were extracted using different type solvents and chemical composition of hydro-distilled volatile oil from the aerial part of the plant and analyzed by GC/MS. The antioxidant activities were measured by 2, 2'-diphenyl-1-picrylhydrazyl [DPPH°] free radical scavenging and beta-carotene-linoleic acid assays. 32 compounds, which representing 98/92% of the essential oil, were detected as major components: [thymol, carvacrol and terpinene, respectively]. While IC50 for DPPH radical-scavenging activity were 38.46 +/- 0.12, 37.73 +/- 0.17, 30.76 +/- 0.63 microg/mL for water, methanol, and ethanol extracts, respectively, it was 96.15 +/- 0.13 microg/ml for essential Oil. 80.3, 76.25, 74.3 and, 52.46% inhibition were shown for water, ethanol, methanol extracts and essential oil in beta-carotene/linoleic acid assay, respectively. These parameters for BHT were 4.9 +/- 1.9 microg/mL and 88.88% for DPPH and beta-carotene-linoleic acid tests, respectively. According to the results in this study, all treatments comparing with control, displayed strong antioxidant and radical-scavenging properties. The highest radical scavenging effect was observed in ethanol extract. The aqueous extract exhibited the greatest inhibition compared with others. Meanwhile, in both assays the extracts had more antioxidant activity than the essential oil [p<0.05]. It seems the extracts [aqueous and alcoholic] and essential oil, could be considered as a cheap, easily accessible and potential source of natural antioxidants for food and pharmaceutical purposes

[In vitro evaluation of antioxidant activity of Iranian Mentha longifolia essential oil and extracts]

The antioxidant properties of medicinal plants as natural resources are located attention by researchers for use in food and biological systems. The purpose of this study was to evaluate antioxidant activity of essential oil and extracts of Mentha longifolia as a substitute for synthetic antioxidants. In this laboratory study, the essential oil plant was analyzed by GC / MS. Antioxidant activity of essential oil and extracts was evaluated with DPPH free radical scavenging and beta-carotene bleaching methods and was compared with synthetic antioxidant BHT. The major components of Mentha longifolia essential oil were monoterpen oxygen compounds including Cis-piperitone epoxide%28.23, Alpha-terpineol%18.64, Menthone%10.97, Pulegone%9.73 and Cis-piperitone epoxide%8.73. IC50 of Mentha longifolia essential oil was 1765 +/- 5 microg / ml and IC50 of aqueous, ethanolic and methanolic extracts were 100 +/- 1.2, 53.8 +/- 0.58, 50 +/- 0.5, while IC50 of BHT was 4.9 +/- 0.25 microg / ml.furthermore, in beta-carotene bleaching method, the antioxidant activity essential oil was 60 percent and IC50 of aqueous, ethanolic and methanolic extracts were estimated73.27,89.88, 84.79 percent respectively. while parameters for BHT 95 +/- 0/9 percent. The antioxidant properties of essential oil tested was not significant, while the extracts showed considerable antioxidant properties that candidate them for using in foods as a natural antioxidant

[Inhibitory effects of rosemary extract and vitamins niacin [B[3]] and pyridoxine [B[6]] on acrylamide formation in potato chips]

Inhibition, even reduction, of acrylamide formation during processing of foods, can help produce more healthy food and, consequently, promote food safety. The objective of this study was to investigate the effects of rosemary extract [RE] and vitamins niacin [B[3]] and pyridoxine [B[6]] on acrylamide formation in potato chips. Samples of potatoes, to which RE, vitamin B[3] or vitamin B[6] had been added at 3 levels, namely, 0.2, 1.0 and 2.5 g/kg, in a deeping system for 15, 30, and 60 minutes, were fried for 4 minutes, the frying temperature being 180°C. The acrylamide level in potato chips was determined by gas chromatography [GC/MS]. Addition of RE and the vitamins at a level of 1 and 2.5 g/kg potatoes, respectively, resulted in acrylamide reduction by 82.7% and 50.9%. The antioxidant effect of RE and the vitamins at these levels preventing acrylamide formation was considerable. The magnitudes of acrylamide reduction in the fried potato samples with any given content of reducing sugars, asparagine and acrylamide were significantly different. The findings indicate that both rosemary extract and the vitamins B[3] and B[6] could significantly reduce the acrylamide content produced in potato chips, with no change in flavor and crispness. The use of these 3 additives to reduce acryamide formation is recommended for potato chips, fried and other potato products, as well as for otherv high-carbohydrate foods, such as bread and biscuits

Occurrence of aflatoxin M1 in raw milk produced in Ardebil of Iran

Contamination of milk and dairy products to aflatoxin M1 is a risk for human and it can be a public heath concern. The aim of this study was to evaluate the presence of aflatoxin M1 in raw milk samples produced in Ardebil City [Iran] by ELISA [Enzyme Linked Immuno Sorbent Assay] technique. 122 samples of raw milk were collected from milk collecting centers and dairy plants in the region and aflatoxin M1 contamination was detected in all of milk samples. The mean concentration of aflatoxin M1 was 40.01ng/L and 14.75 percent of the samples had higher levels than the maximum recommended limits by ISIRI, European Community and Codex Alimentarius. With a view of the fact that milk is used by all the age groups including infants and children in the city of Ardebil, it is necessary to apply an ideal recommended limit to minimize the health hazard from aflatoxin M1 contamination in milk. Application of Good Agricultural Practices and Good Veterinary Practices by agriculture and also the Hazard Analysis and Critical Control Points [HACCP] system as a draft code of practice for preharvest and postharvest control of dairy cow's feed and in milk and dairy products processing is effective

[Detection of aflatoxin M1 in spray dried and lyophilize bovine colostrum products]

Aflatoxin M[1] [AFM[1]] is an important mycotoxin frequently found in milk and dairy products. Dairy products and colostrums may be contaminated by aflatoxin M[1] when dairy cattle have fed with aflatoxin B[1]-contaminated feeds. This study was undertaken in a dairy farm around Tehran province to determine the presence and level of aflatoxin M[1] [AFM[1]] in spray dried and lyophilized colostrums samples. In this study, 25 spray dried and lyophilized colostrums samples were analyzed using competitive ELISA for determining the presence and levels of AFM[1]. AFM[1] was found in 76% of the colostrums samples. The range of contamination level was 16 ng/l to 1176 ng/l, [mean values was 213.37 ng/l]. Ninety two percent of the contaminated samples exceeded the maximum acceptable levels [50 ng/l, EU standard] and 8% exceeded 500 ng/l. Due to human health hazard and high occurrence of AFM[1] in colostrums samples, monitoring programs should be more extensive and frequent in Iran

study of aflatoxin M[1] in UHT milk samples by ELISA

Aflatoxin M[1] [AFM[1]] levels in 52 samples of UHT milk that were produced by different plants in province of Tehran were analyzed by competitive ELIZA. AFM[1] was found in 100 percent of 52 of the UHT milk samples that were analyzed in this study. The range of contamination levels varied in two seasons of summer and autumn. AFM[1] in summer and autumn samples ranged from 22.40 to 84.80 and 19.40 to 93.60 ng/kg respectively, while the mean values were 69.22 and 65.50 ng /kg respectively. Statistical evaluation showed that there were not significant differences [p>0.05] between the concentrations of AFM[1] of UHT milk samples produced in summer and autumn. In other words, AFM[1] contents of UHT milk samples produced in summer were not lower than UHT milk samples produced in autumn. Almost 79.92% of the contaminated samples exceeded the maximum acceptable levels [50 ng/kg] that accepted by some of the European countries. It was, therefore, concluded that, high occurrence of AFM[1] in UHT milk samples was considered possible hazard for human health

[Comparison of the prevalence of microbial contamination in packed and unpacked redmeat and chicken mea tat retail outlets and department stores in southern Tehran]

Despite advances in disease prevention and food materials technology, food borne diseases are still a major problem in both developed and developing countries. Moreover, meat plays a key role in transfer of bacteria, especially "Zoonotic" to humans. Therefore, we decided to investigate the outbreak of pathogenic bacteria such as Salmonella,Campylobacter. Yersinia and Aeromonas in red meat and chicken offered as packed and unpacked in areas under the authority of Tehran university of medical sciences 630 samples including 315 raw chicken meat and 315 raw red meat samples were collected and tested for a period of one year from July, 2004 to August.2005. Samples were collected from shops selling packed meat and chicken as well as shops selling unpacked meat and chicken in different parts of the south of Tehran The methods used for the laboratory investigation were based on Iranian National Standard Procedure No. 2394. Of the 630 samples of chicken and meat, 183 samples [29%] were contaminated. 49.2 percent of the contaminated samples were chicken meat and 8.9 percent were red meat. From the total, 71 samples were contaminated with salmonella [11.3%], 68 samples with Campylobacter [10.8%], 26 samples with Yersinia entrocolitica [4.1%] and 18 samples with Aeromonas [2.9%]. In red meat samples, microbial contamination was observed in 4.9% of packed and 10.3 percent of unpacked samples. Contamination rate of chicken samples was higher including 59.3% of packed and 45.7% of unpacked chicken samples. The observed difference between the remitting samples of packed and unpacked chicken was statistically significant. [P< 0.05] Our results indicated that although the centers selling packed and unpacked red meat from south of Teheran showed different microbial contamination rate, the differences were statistically insignificant. [P> 0.05]

[ study on effects of zinc supplementation on growth of school children in Yasuj]

Zinc is an important nutrient which is critical for normal immune function and physical growth. Zinc deficiency seems to be common in developing countries and this makes children in those countries prone to infectious diseases. The aim of this study was to find out the effect of zinc supplementation on growth of school children in Yasuj, in Southwest of Iran. The study was done as a double - blinded clinical trial. Eight hundreds and four school children aged 8-11 were the subjects of this study. Children were randomly assigned to zinc or placebo group to receive daily supplementation of zinc or placebo, in an identical form [syrup] and identical pre-coded containers, 6 days per week, for 7 months. Anthropometric assessment was first performed at the time of enrolment and then monthly. The data were analyzed by standard statistical tests using SPSS software. Results showed significant weight gain in zinc supplemented group compared with placebo group [1.71 +/- 1.48 VS 0.65 +/- 1.98; p<0.0001]. Also the mean height gain was significantly higher in zinc supplemented group than placebo group 3.26 +/- 1.55 VS 1.65 +/- 0.94; p<0.0001]. Zinc supplementation improves children's growth and measures should be taken to supply this nutrient to the children, particularly where zinc deficiency is common

[Aflatoxin M1 and iranian white cheese]

To determine the levels of aflatoxin M1 [AFM1] in produced cheeses by different plants in province of Tehran. Cross-sectional study. Eighty cheese samples. Chromatography was used for determining the presence of AFM1. one- way analysis of variance and Tukey test. AFM1 was found in 83.8% out of 80 cheese samples. The range of contamination levels varied among different months. AFM1 in June, September, December, and March ranged from 197 to 1423, 177 to 1274, 179 to 1506 and 219 to 2918 ng/kg, respectively. however, the mean values were 549.7, 503.9, 602.1 and 749.6 ng/ kg, respectively. Moreover, the highest mean concentration of aflatoxin M1 [AFM1] was registered in samples March [2918 ng/kg]. The lowest mean concentration of aflatoxin M1 was registred in samples of September [177 ng/ kg ]. Statistical evaluation showed that there were no significant differences [P>0.05] among the mean concentration of AFM1 in cheese samples of June, September, December and March. However, mean concentrations of AFM1 in cheese samples of spring and summer was significantly lower than autumn and winter [P=0.004]. It can be concluded that the high occurrence of AFM1 in cheese is probably due to the presence of aflatoxin in the feed. This condition should be considered as a probable hazard for human health

Agreement between adolescents and their parents recognition of personality patterns

Study of an individuals personality is much significant in predicting his behavior. This study aimed at determining personality patterns for adolescents and its agreement with their parents' viewpoints in this regard. In this descriptive - analytical study, the personality pattern of 400 male and female students [aged 12-18] at guidance and high-schools in Yasuj were studied using the personality questionnaire of Eysenck in 1382. The students' parents also completed the same questionnaire. Sampling method was cluster and simple random. Then the data were analyzed using SPSS and non-parametrical tests such as Wilcoxon, Kruskall Wallis. The correlation between the students and their parents' personality patterns proved to be week or moderate. Guidance School girls had the most difficulty in establishing relations with others [70.6%]; guidance school boys were the most quarrelsome [45.8%]; high-school boys were the most adventurous [71.4%]; guidance school girls were the most observant of rules and regulations [68.3%]; guidance school girls were also the most observant of others' rights [58.3%]; and high school girls experienced the most stress and anxiety [83.1%]. The average rate of extroversion with these subjects was lower than that of other studies; however, the average rate of psychosis, neurosis and telling lie was higher. From the variables studied, only the illiteracy of mother had a significant effect on extroversion. Further studies are recommended so that appropriate guidelines can be developed for parents and instructors

Determination of hydroxyproline as measure of collagen content in meat product by colorimetric method

To determine hydroxyproline and connectivetissue in heated meat products [dry sausage momtaze] marketed in Tehran in order to determination of proteinquality in this Product. Cross- Sectional. 60 samples from dry sausage [Momtaze]. In this survey 60 samples of dry sausage [Momtaze] contain meat more than 70ko[3]/41 produced by12 factories, selected Via haphazardly sampling and thehydroxyproline, collagen and collagen/ crude proteincontents were analyzed in allsamplesbyspectrophotometric method . Meansand standard errors ofhydroxyproline, collagen and collagen/ crude protein weredetermined and then analyzed by one-way analysis ofvariance method. This survey showed that means ofhydroxyproline, collagen and collagen/crud protein inl00gr dry sausage [Momtaze] produced by 12 factories,were in order: 0.18 0. +/- 01,1.42 +/- 0.04 and 9.74 +/- 0.3respectively. There were not significant differencesbetween them. Chemical procedures such as histologicalprocedures have high accuracy and suggested that itshould be used for control quality in practice to determineconnective tissue content and to detect adulteration such asun permitted tissues in heated meat products in order tostandardize heated meat products

[Determination of nitrite residues in meat products marketed in Iran by spectrophotometric method]

Objective: determination of Nihite residues in different types and brands of meat products in order to assessment for setting up the standards and measures for this preservative in Iran

Design: descriptive, analytical study based on random sampling

Number of samples: a total of 250 meat product samples from [Sausages]

Procedure: meat product samples [Sausages] produced by factories in Iran, selected randomly and the nitrite residues were analyzed in all samples by spectrophotomehic method

Statistical analysis: means and standard errors nitrite residues were determined and then analyzed by one-way analysis of variance method

Results: the results of the experiments on the different types and brands of meat products showed that level of nitrite residues were between 1-108 p.p.m and according to one-way analysis of variance differences between the means of nitrite residues in red meat Sausages were higher than the other meat products [P<0.05], and these residues in red meat garlic sausages were lower than the other meat products [P<0.05], while the lowest values were found in red meat garlic sausages [P<0.05]. There weren't significant differences between the values of poultry sausages and poultry garlic sausages

Conclusion: this survey showed that nitrite residues on the different types and brands of meat products is up to 60 p.p.m in some cases which indicate the high level of nitrite residues. Concerning this result, the need for setting up the standards and measures for this preservative and regular control of the meat products is emphasized