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Naderi M, Mazaheri Y, Torbati M, Azadmard-Damirchi S, Rezagholizade-Shirvan A, Shokri S. Evaluation of the qualitative properties of the oil extracted from the mixture of Helianthus annuus and Nigella sativa seeds during heating. Sci Rep 2024; 14:17573. [PMID: 39080438 PMCID: PMC11289291 DOI: 10.1038/s41598-024-68463-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2024] [Accepted: 07/24/2024] [Indexed: 08/02/2024] Open
Abstract
The oil obtained from black cumin (Nigella sativa) seeds has many health-effective properties, which is used in food applications and in traditional medicine. One practical method to extract its oil is mixing with other seeds such as sunflower (Helianthus anuus) seeds before oil extraction by press. The effectiveness of the cold-press oil obtained from the mixture of black cumin seeds (BS) and sunflower seeds (SF) in different proportions 100:0, 95:5, 90:10, 85:15 and 0:100 (w/w) was studied to evaluate their qualitative properties including peroxide value (PV), acid value, p-anisidine value (AnV), pigments (carotenoid and chlorophyll) content, polyphenols, and profile of fatty acids during heating process (30-150 min at 180 °C). The results revealed that the acid and p-anisidine value of the all samples enhanced with the extension of the heating time, and the peroxide value increased at the beginning of the heating and then decreased with the prolongation of the heating time (p < .05). With the increase of temperature and heating time, the peroxide of sunflower oil increased with a higher slope and speed than that of black seed and blends oil. Changes in the PV and AnV were the fastest in sunflower oil. Blending and heating caused considerable changes in the fatty acid composition of oils, especially myristic, palmitic, and stearic acids. Moreover, the levels of certain unsaturated fatty acids, namely linoleic, oleic, and linolenic acids declined after heating. The carotenoids, chlorophyll and total phenol content decreased gradually during heating treatments. Among extracted oils, SF:BS (15%) had the good potential for stability, with total phenol content of 95.92 (Caffeic acid equivalents/100 g), PV of 2.16 (meq O2/kg), AV of 2.59 (mg KOH/g oil), and AnV of 8.08 after the heating. In conclusion, oil extracted from the mixture of SF and BS can be used as salad and cooking oils with a high content of bioactive components and positive nutritional properties.
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Affiliation(s)
- Mehran Naderi
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Yeganeh Mazaheri
- Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mohammadali Torbati
- Department of Food Science and Technology, Faculty of Nutrition, Tabriz University of Medical of Sciences, Tabriz, Iran.
| | - Sodeif Azadmard-Damirchi
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran
| | | | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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Ghorbani A, Mahmoudifar K, Shokri S, Mazaheri Y, Shamloo E, Rezagholizade-shirvan A, Elhamirad AH. Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics. Food Chem X 2024; 22:101461. [PMID: 38840728 PMCID: PMC11152670 DOI: 10.1016/j.fochx.2024.101461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/02/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute.
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Affiliation(s)
- Akram Ghorbani
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Kamiar Mahmoudifar
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | | | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Kovsari E, Shavali Gilani P, Shokri S, Mircholi Borazgh A, Rezagholizade-Shirvan A, Pedram Nia A. Influence of green pepper extract on the physicochemical, antioxidant, and sensory properties of stirred yogurt. Food Chem X 2024; 21:101070. [PMID: 38162041 PMCID: PMC10753053 DOI: 10.1016/j.fochx.2023.101070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 12/06/2023] [Accepted: 12/12/2023] [Indexed: 01/03/2024] Open
Abstract
The green pepper has garnered interest in different societies as a functional food and food additive. Numerous studies have indicated that the phytochemicals found in pepper possess antioxidant, anti-cancer, anti-inflammatory, anti-obesity, and anti-arteriosclerotic properties. In this study, green pepper extract was used in yogurt to increase the acceptability of consumption and improve its health properties. For this purpose, green pepper extract was added in concentrations 100, 200, and 300 ppm in the preparation of yogurt. And pH, acidity, total content of phenolic compounds, DPPH inhibition percentage, viscosity, syneresis, and sensory properties were evaluated in 1, 7, 14, and 21 days after production. The results showed that by increasing the amount of extract, the percentage of antioxidant activity and phenolic compounds increased significantly. The effect of storage time on these indicators was also significant (p < 0.05). in such a way that over time, there was a decrease in antioxidant activity. But, there was a slight increase in antioxidant activity on the 14th day of storage. Also, the effect of treatment type on some physicochemical characteristics of yogurt containing green pepper extract including pH, acidity, viscosity, and syneresis was significant (p < 0.05). During storage, acidity, syneresis, and viscosity increased and pH decreased significantly in all yogurt samples. Regarding the tested sensory attributes, the 200 ppm sample received the highest score among the evaluators, and in terms of overall acceptance, the samples containing the extract were more favorable than the control sample.
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Affiliation(s)
- Elham Kovsari
- Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Parisa Shavali Gilani
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | | | - Ahmad Pedram Nia
- Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Abdi-Moghadam Z, Mazaheri Y, Rezagholizade-shirvan A, Mahmoudzadeh M, Sarafraz M, Mohtashami M, Shokri S, Ghasemi A, Nickfar F, Darroudi M, Hossieni H, Hadian Z, Shamloo E, Rezaei Z. The significance of essential oils and their antifungal properties in the food industry: A systematic review. Heliyon 2023; 9:e21386. [PMID: 37954273 PMCID: PMC10637975 DOI: 10.1016/j.heliyon.2023.e21386] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2023] [Revised: 10/15/2023] [Accepted: 10/20/2023] [Indexed: 11/14/2023] Open
Abstract
Essential oils (EOs) are natural products called volatile oils or aromatic and ethereal oils derived from various parts of plants. They possess antioxidant and antimicrobial properties, which offer natural protection against a variety of pathogens and spoilage microorganisms. Studies conducted in the last decade have demonstrated the unique applications of these compounds in the fields of the food industry, agriculture, and skin health. This systematic article provides a summary of recent data pertaining to the effectiveness of EOs and their constituents in combating fungal pathogens through diverse mechanisms. Antifungal investigations involving EOs were conducted on multiple academic platforms, including Google Scholar, Science Direct, Elsevier, Springer, Scopus, and PubMed, spanning from April 2000 to October 2023. Various combinations of keywords, such as "essential oil," "volatile oils," "antifungal," and "Aspergillus species," were used in the search. Numerous essential oils have demonstrated both in vitro and in vivo antifungal activity against different species of Aspergillus, including A. niger, A. flavus, A. parasiticus, A. fumigatus, and A. ochraceus. They have also exhibited efficacy against other fungal species, such as Penicillium species, Cladosporium, and Alternaria. The findings of this study offer novel insights into inhibitory pathways and suggest the potential of essential oils as promising agents with antifungal and anti-mycotoxigenic properties. These properties could make them viable alternatives to conventional preservatives, thereby enhancing the shelf life of various food products.
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Affiliation(s)
- Zohreh Abdi-Moghadam
- Department of Food Science and Nutrition, Faculty of Medicine Social Determinants of Health Research Center, Gonabad University of Medical Sciences, Gonabad, Iran
| | - Yeganeh Mazaheri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | | | - Maryam Mahmoudzadeh
- Faculty of Nutrition and Food Science, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Mansour Sarafraz
- School of Public Health, Shahroud University of Medical Sciences, Shahroud, Iran
| | - Mahnaz Mohtashami
- Department of Biology, School of Basic Science, Neyshabur Branch, Islamic Azad University, Neyshabur, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ahmad Ghasemi
- Healthy Ageing Research Centre, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Farshid Nickfar
- University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran
| | - Majid Darroudi
- Nuclear Medicine Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Hedayat Hossieni
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Zahra Hadian
- Research Department of Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | - Zeinab Rezaei
- University of Applied Science and Technology, Center of Cheshme noshan khorasan (Alis), Iran
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Dar MA, Maqbool M, Ara I. The PCOS puzzle: putting the pieces together for optimal care. Int J Adolesc Med Health 2023; 35:299-311. [PMID: 37596861 DOI: 10.1515/ijamh-2023-0102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2023] [Accepted: 07/30/2023] [Indexed: 08/20/2023]
Abstract
Polycystic ovary syndrome (PCOS) is a multifaceted hormonal disorder that has significant ramifications for both women's reproductive and metabolic well-being. This analysis aims to offer a thorough comprehension of PCOS by investigating the various contributing factors that are crucial for its effective management. We delve into the topic of hormonal imbalances, such as elevated androgens and disrupted estrogen-progesterone dynamics, and their effects on reproductive and metabolic health. Furthermore, we explore the intricate connection between insulin resistance, hyperinsulinemia, and PCOS, highlighting their pivotal role in metabolic dysfunction. Additionally, we examine fertility challenges, irregular menstrual patterns, and metabolic complications while also reviewing current treatment methodologies. Moreover, we address the latest research concerning genetic, environmental, and epigenetic influences on PCOS. By piecing together these essential elements, healthcare professionals can attain a comprehensive understanding of PCOS and deliver optimal care for those affected by the condition.
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Affiliation(s)
- Mohd Altaf Dar
- Department of Pharmacology, CT Institute of Pharmaceutical Sciences, PTU, Jalandhar, Punjab, India
| | - Mudasir Maqbool
- Department of Pharmaceutical Sciences, University Of Kashmir, Srinagar, Jammu and Kashmir, India
| | - Irfat Ara
- Regional Research Institute of Unani Medicine, Srinagar, Jammu and Kashmir, India
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Rezagholizade-shirvan A, Shokri S, Dadpour SM, Amiryousefi MR. Evaluation of physicochemical, antioxidant, antibacterial activity, and sensory properties of watermelon rind candy. Heliyon 2023; 9:e17300. [PMID: 37389078 PMCID: PMC10300363 DOI: 10.1016/j.heliyon.2023.e17300] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 06/02/2023] [Accepted: 06/13/2023] [Indexed: 07/01/2023] Open
Abstract
Watermelon (Citrullus lanatus) is consumed all over the world that contains a large number of seeds and rind, which is discarded. These by-products contain phytochemical compounds with great nutritional potential. This study aims to evaluate physicochemical properties and sensory values of watermelon rind candy. In this study in order to make the waste of watermelon a more sustainable and value-added food product, the watermelon rind was dried using an osmotic dehydration technique which comprises gradual impregnation of syrup (50 and 70% w/w - 1 to 5 h) before drying at 40 and 60 °C in 8 and 10 h. Various variables such as moisture content, chemical composition, water loss, solid gain, rehydration water, acidity, pH, antioxidant activity, antibacterial activity, residual toxins, phenolic and flavonoid contents during osmotic dehydration of watermelon were investigated. Results showed by rising temperatures, dehydration becomes more severe. Increasing the temperature in both osmotic samples in a concentrated solution (70%) and in osmotic samples with a dilute solution (50%) can enhance the mass transfer, water loss, solid absorption, as well as dehydration intensity. However, antioxidant activity, phenolic and flavonoid content significantly decreased after osmotic dehydration. TPC decreased from 35.83 mg/100 g to 27.45 mg/100 g and TFC of the watermelon rind (8.71 ± 0.01 mg/100 g) decreased to 2.63 ± 0.02 mg/100 g and also antioxidant activity after the osmotic process decreased from 61% to 40%. Also, osmotic dehydration had no significant impact on acidity and pH. The watermelon rind dehydrated sample (osmosis temperature: 40 °C, osmotic solution concentration: 70%, immersion duration: 5 h) was the best choice of panelists due to the highest score in the sensory evaluation including taste, texture, and overall acceptability. By determining the hardness of the watermelon rind candy and comparing it with the results of texture analysis of other dried products, it can be concluded that this product can be used as a healthy snack with longer shelf life properties.
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Affiliation(s)
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Seyede Mahsa Dadpour
- School of Food Science, Gorgan University of food Science & Technology, Golestan, Iran
| | - Mohammad Reza Amiryousefi
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
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Saki K, Bahmani M, Zamanian G, Abbasi N, Aidy A, Manouchehri A, Mandal SK, Ganguly P, Shokri S. Evaluation of morphine, methadone, digoxin, and dronabinol poisoning during the years 2017 to 2019 in Ilam, Iran. CASPIAN JOURNAL OF INTERNAL MEDICINE 2023; 14:356-364. [PMID: 37223300 PMCID: PMC10201129 DOI: 10.22088/cjim.14.2.356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Figures] [Subscribe] [Scholar Register] [Received: 07/13/2022] [Revised: 11/23/2022] [Accepted: 12/08/2022] [Indexed: 05/25/2023]
Abstract
Background Every year, drug poisoning is the most prevalent reason for referring patients to medical centers. This study aimed to evaluation of morphine, methadone, digoxin, and dronabinol poisoning in Shahid Mostafa Khomeini Hospital in Ilam. Methods In this In this Cross-sectional study, patient samples suspected of morphine, methadone, digoxin, and dronabinol poisoning referred to the toxicology laboratory of Ilam University of Medical Sciences were analyzed using the HPLC method, and the results were analysed using SPSS software. Results Results showed that the percentage of drug use is greater in men than in women. The highest percentage of morphine and methadone poisonings were detected in those under the age of 40, whereas the highest percentage of digoxin poisonings were recorded in those over the age of 80. As a result, the average age of digoxin users was substantially greater in men than in women. Methadone consumers showed significantly greater blood levels than others. In addition, there was a significant difference (P<0.01) in blood levels between men and women who used morphine. Conclusion In general, it is important to understand the status of drug poisoning with drugs such as morphine, methadone, digoxin, and dronabinol, as well as the prognosis associated with the treatment process of such poisoning.
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Affiliation(s)
- Kourosh Saki
- Department of Psychiatry, School of Medicine, Imam Hossein Hospital, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Mahmoud Bahmani
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Golnaz Zamanian
- Experimental Medicine Research Center, Tehran University of Medical Sciences, Tehran, Iran
- Department of Pharmacology, School of Medicine, Tehran University of Medical Sciences, Tehran, Iran
| | - Naser Abbasi
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
- Department of Pharmacology, Ilam University of Medical Sciences, Ilam, Iran
| | - Ali Aidy
- Biotechnology and Medicinal Plants Research Center, Ilam University of Medical Sciences, Ilam, Iran
| | - Aliasghar Manouchehri
- Department of Internal Medicine, Shahid Beheshti Hospital, Babol University of Medical Sciences, Babol, Iran
| | - Sudip Kumar Mandal
- Dr B.C. Roy College of Pharmacy and Allied Health Sciences, Meghnad Saha Sarani, Bidhan Nagar, Durgapur-713206, West Bengal, India
| | - Paramita Ganguly
- Department of Pharmaceutical Technology, Brainware University, 398-Ramkrishnapur Road, Barasat, Kolkata-700125, West Bengal, India
| | - Samira Shokri
- Department of Environmental Health Engineering, Division of Food Safety and Hygiene, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
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