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Lipid oxidation is one of the major processes in deterioration of food quality and nutritional value. In this study, antioxidative activity of peptide was determined from hydrolysate of protein isolate from common kilka (Clupeonella cultriventris caspia) muscle using trypsin enzyme of pyloric caeca extraction. The optimum pH and temperature of trypsin enzyme for BAPNA (Nα –benzoyl -DL- argentine – ρ – nitroanilide -HCL) hydrolysis were measured 8.0 and 60 °C, respectively. The finding showed that antioxidative activities determined by DPPH, ABTS radical scavenging activities and ferric reducing antioxidant power (FRAP) increased significantly with variation of degree of hydrolysates from 20 to 40% (p<0.05). The results suggest that trypsin enzyme from pyloric caeca extraction could be a useful tool for peptide production from protein isolate with antioxidant activity and used as an alternative for commercial enzymes such as microbial enzymes in production of protein hydrolysates.

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Aims: the aim of this study was to extract gelatin from the skin of farmed great sturgeon at different temperatures, hydrolysis using Alcalase enzyme, and to measure molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates.
 
Materials & Methods: After removing pigments and non-collagenous proteins, defatting, and swelling of triple-helix structure, gelatin was extracted at temperatures of 50, 60, 70 and 80 ºC for 6 h and then hydrolysed using Alcalase (E/S ratio of 1:20 w/w) for 3 h. Molecular weight distribution of peptides, amino acid composition and antioxidant activity of hydrolysates were determined.
 
Findings: Degree of hydrolysis reached its maximum within the first 30 min. Hydolysate from extraction temperature of 80 ºC had the highest DH.  No significant differences were found among hydrolysates with regards to amino acid composition and peptide molecular weight distribution. At of 60 ºC, the content of small peptides (< 1 kDa) and amino acids were slightly higher compared to other samples. This could influence antioxidant activity to some degree. At higher extraction temperature of gelatin, the efficacy of hydrolysates in preventing the loss in total sulfhydryl groups content was decreased (P < 0.05) while TBARS and surface hydrophobicity were not influenced (P < 0.05).
 
Conclusion: Extraction temperature of gelatin did not reveal a considerable effect on properties and antioxidant activities of the resulting hydrolysates and gelatin hydrolysates with antioxidant activity and rich in peptides with molecular weight less than 1 kDa could be produced at 50 ºC.

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The plant symbiotic fungi, Arbuscular mycorrhizae (AM), increases host competency and causes partial control of Egyptian broomrape Phelipanche aegyptiaca (Orobanchaceae). In this study, a greenhouse experiment was designed to investigate the AM efficacy on the morphological and physiological traits in the association of cucumber and P. aegyptiaca. Findings showed that the broomrape contamination increased the activity of ascorbate, peroxidase, and catalase in cucumber. In contrast, AM decreased ascorbate, peroxidase activity and increased total phenolic compounds. However, AM in P. aegyptiaca-infected genotypes had no significant effect on malondialdehyde and hydrogen peroxide content. In AM inoculated treatments, the height and number of cucumber leaves were unaffected by P. aegyptiaca infestation. Also, AM decreased the harmful effects of the P. aegyptiaca by reducing the total dry weight and number of attachments, increasing the leaf area, the shoot, and the dry root weight of cucumber genotypes. Despite the positive effect of AM, about 35 and 50% reduction in shoot and dry root weight of cucumber indicated high susceptibility of the host. Overall, It seems that the AM cannot be effective as a primary broomrape control strategy in cucumber.

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Nowadays, finding new resources of vegetal antioxidants in order to use them in food (as an additive or alternative with artificial antioxidants) is an important research subject in the field of food science and technology. In this research methanolic extracts of green and black raspberry leaves were examined in antioxidant properties, total phenolic content (TPC) and antimicrobial activity against Escherichia coli, Staphylococcus aureus, Entherococcus faecalis, Salmonella typhimurium, Yercinia enthrocolitica and Shigella dysenteria. then, three concentrations of each extract (200, 400, and 600 ppm) were applied in free antioxidant-purified soybean oil. The oils were kept in 60° C for a period of one month. After storage, Peroxide index, Iodine index, and Acidity value of oil samples were determined. According to the results, in all concentration of extracts, green leaves extract (GLE) had more antioxidant activity (0.7- 87%) and TPC (103±0.1 mg/g dry matter) significantly than black leaves extract (BLE). In antimicrobial activity, GLE in the minimum concentration of 7.12 mg/ml had an antimicrobial effect on Staphylococcus aureus and in the minimum concentration of 28.5 mg/ml inhibited the growth of Salmonella typhimurium, Yercinia enthrocolitica. But BLE did not show any effects on growth of investigated microbes. In the quality tests of oil samples, with an increase in the concentration of GLE, acidity, Iodine index, and peroxide index increased significantly. At the end, it was concluded that oil samples containing 200 ppm, had better quality and stability than samples containing 200 ppm Propyl Gallate (market soybean oil).

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DPPH radical-scavenging activity of the bene hull oil (BHO), sesame oil (SEO), rice bran oil (RBO), the oils' methanolic (CH₃OH/H₂O, 80:20 v/v) or hexane extracts, and their unsaponifiable matters fraction were measured and compared with each other. As a radical-scavenger, SEO was significantly stronger than RBO and BHO, respectively. Unlike BHO and RBO, the unsaponifiable (USM) fraction of the SEO could not considerably scavenge the free radicals at the concentrations studied. The contribution of aqueous methanolic and hexane extracts of the SEO to the inhibition of the DPPH radicals were calculated to be about 75 and 25%, respectively. The aqueous methanolic extract of the RBO could not considerably scavenge the free radicals at the concentrations experimented and the inhibition activity belonged mainly to the hexane extract. The DPPH radical-scavenging active components of the BHO were approximately distributed equally (48 and 52%) between the two extracts.

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In the present study, the antioxidant properties of different molecular weight fractions and different concentrations of protein hydrolysate from Common carp (Cyprinus carpio) head were investigated. Fish heads were hydrolyzed by Alcalase enzyme (1% v/w) at 55˚C and pH 8 during 180 min. The supernatant was fractionated to three different molecular weight fractions of <3, between 3 and 10 and >10 KDa by ultrafiltration. The results showed a significant difference between DPPH radical scavenging activity of the different molecular weight fractions, and the highest and the lowest values ​​were observed in the fractions of 3-10 and less than 3 KDa, respectively (p <0.05). The fraction with molecular weight of 3-10 KDa showed the lowest IC₅₀ (1.15±0.015 mg/ml) for DPPH scavenging activity.  As the concentration increased, ferric ion reducing power of all molecular weight fractions were increased, and the highest value was observed in the molecular weight of more than 10 kDa (p <0.05). Significant differences of ABTS radical scavenging activity were observed between the different molecular weight fractions at all concentrations, and the highest and the lowest values ​​were observed in the molecular weight fractions of 3-10 and less than 3 kDa, respectively (p <0.05). The molecular weight fraction of 3-10 kDa, exhibited the lowest IC₅₀ value for ABTS radical scavenging activity (1.1±0.01 mg/ml). In general, according to the positive function of Common carp head protein hydrolysate at different concentrations and different molecular weights on DPPH and ABTS radical scavenging activity and ferric ion reducing power, it can be stated that this protein hydrolysate can be considered as a natural antioxidant for use in the food industry or animal, poultry and aquatic feed.

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Introduction: Food safety and hygiene has become a point of concern for all societies. Diseases caused by the change in industrial food production have increased significantly.
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
method: In this study, the amount of protein, fat, total sugar, aeration, melting speed, ice cream enriched with different concentrations of phycocyanin pigment was determined. In addition to the total bacterial count,Identification of Escherichia coli, Staphylococcus aureus, coliform, salmonella, cold-loving bacteria, mold and yeast along with evaluation of antioxidant property was done through DPPH, FRAP and ABTS tests.
Discussion and conclusion: The general results of the study show the antioxidant and antimicrobial properties of phycocyanin pigment in the shelf life and quality of ice cream. It is hoped that the results of this study will be the basis for empowering the food industry in the use of pigments obtained from cyanobacteria
 

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This investigation was conducted to determine the effects of salinity stress on some physiological and biochemical parameters of common bean (Phaseolus vulgaris L.). Three levels of NaCl (0, 100, and 200 mM) were applied to four common bean genotypes. In the subsequent steps, chlorophyll content, relative water content (RWC), electrolyte leakage index (ELI), Na⁺ and K⁺ concentrations, the K/Na ratio, malondialdehyde (MDA) content, total protein content, and proline concentration were determined and compared. Moreover, the activity of antioxidant enzymes catalase (CAT), ascorbate peroxidase (APX), polyphenol oxidase (PPO), and guaiacol peroxidase (GPX) were analyzed. Content of Chl a, Chl b and carotenoid decreased by increasing the intensity of salinity stress along with the SPAD value. RWC dropped and ELI incremented by augmenting salinity together with the K/Na ratio. The results revealed that MDA and proline concentrations significantly increased under the mentioned conditions. Activities of antioxidant defense enzymes were altered notably. Total protein content mitigated under salt stress. Jules and 201 were detected as tolerant genotypes during this experiment.