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In this study, gelatin was first extracted by alkaline and acidic treatment including 0.19 N NaOH and 0.12 N acetic acid solution by ratio of skin of rainbow trout (Oncorhynchus mykiss (to solution of 1 to 7 and then heat treatment in 50 °C. Then, hydrolysed by alcalase enzyme for 4 hours with the ratio of enzyme to the substrate 1 to 100 and the degree of hydrolysis were measured after 4 hours. DPPH and ABTS free radical scavenging activity, as well as reducing power assay of gelatin hydrolysate were measured. The results showed that the degree of hydrolysis after 4 hours was 46/7%. Also the highest DPPH and ABTS free radical scavenging and reducing power at concentration of 10 mg/ml were 39/8%, 50/7%, and 0/123, respectively. The skin from fish filleting can be a suitable raw material for extraction of peptides with biological activities. The results showed that peptides derived from rainbow trout fish skin gelatin can be considered as a natural antioxidant.

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 Fish protein hydrolysates from whole kilka, using alcalase enzyme (ratio 1: 100) under optimal temperature (55°C) and pH (8.5) was evaluated for its hydrolysis degree and antioxidant activity. Results of the hydrolysis degree recorded at time intervals of 1, 2, 3 and 4 hours indicated the hydrolysis degree increased with increase in the hydrolysis time. The evaluation of FPH antioxidant activity, using DPPH, ABTS and reducing power assay tests at 3 concentrations (1, 2 and 5 mg/ml indicated the highest inhibitory effect at 5 mg/ml was 74.4%, 72.3% and 1.8 absorbance in 700 nm for DPPH, ABTS and reducing power assay, respectively. Generally, the findings of this research confirmed the potential of kilka as a source of natural antioxidants for food applications.

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A high population of the sea anemone inhabit in the intertidal zone of the Hormoz Island. The tidal zones generally are characterized by severe environment stresses (vis, UV and high temperature), that can increase the intracellular oxidation and free radicals as well. Oxidation and free radicals is paved by the animal defensive mechanisms, including accumulation of antioxidant compounds and enzymes. In this study, carpet anemones sampled from intertidal zone of the eastern city of Hormoz Island (IRAN). Extraction was performed by using of PBS and methanol 40% solvents: 2 g dry weight of the mucous, by 2 replications, and 10 g wet weight of the oral plate, by 6 replications, from 6 samples. Different concentrations of extracts were made for antioxidant tests. The antioxidant properties of extract were measured by DPPH and FRC methods. Results showed that a correlation is between the antioxidant activity and the concentration of extracts in two methods. In DPPH assay, IC50 values was 1.469±0.208, 1.85±0.016 for mucus extract by PBS and methanol 40%, respectively, and it was 0.733±0.06, 0.444±0.036 mg/ml, for oral plate extract by PBS and methanol 40%. Our results showed that the antioxidant activity of oral plate was significantly higher than mucous in this anemone.

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in recent years, interest in use of plant sources due to function of Phytochemicals and antioxidant compound in maintenance of human health is increased, phenolic and flavonoid compounds are one of important compounds of plants that have antioxidant effects. Aim of the present study is to examine and comparison of phenolic and flavonoid compounds and antioxidant capacity of different organs of saffron, that every year a huge amount of them are wested during the processing of stigma. In this study, different parts of saffron were extracted by methanol (80%), then the amount of total phenol and flavonoid compounds was assayed by means of Folin-Ciocalteu and and Aluminium choloride methods respectively. The antioxidant activity was measured by DPPH free radical reduction. According to the results of this study, The highest content of total phenolic(6.43 mg GAE g-1 DW) and flavonoid (1.33 mg RU g-1 DW) was observed in stigma compared to other organs. The result of DPPH test also showed higher antioxidant capacity of stigma in comparison to other organs. Comparison of phenolic compounds in various organs showed that the content of these compounds and antioxidant activity could be different related to type of organs. Also, the higher antioxidant capacity in stigma and tepal compared to leaf and corm could be as a result of more phenolic compounds in these organs.

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Brown algae are a valuable source of natural antioxidant compounds, especially Phlorotannins. In this study, the effect of solvent concentration (water / ethanol) on the the amount of Phlorotannin compounds and antioxidant properties of extracts from brown alga Sargassum angustifolium were investigated. The extraction was performed by solvent method at room temperature (28-26 °C) with ethanol/ water solvent with three ratios (30:70), (50:50) and (70:30). The amount of Phlorotannin, total phenolic content, ferric reducing antioxidant power, DPPH radical scavenging activity and total antioxidant capacity of different extracts were evaluated. The results showed that the yield of Phlorotannin extraction was dependent on the solvent concentration and with increasing polarity of the solvent, its amount increased, So its amount in ethanol/ water treatment (30:70) is significantly more than the other two treatments (P<0.05). Also, the highest amount of DPPH radical scavenging activity was obtained in ethanol/ water treatments 50:50 and 70:30 which contained less Phlorotannin. Finally, it was found that the ethanol/ water treatment 30:70 of the brown alga Sargassum angustifolium was a good choice for extracting Phlorotannin compounds as a natural bioactive compound for food and medicine purposes.

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Zebrafish is considered as a useful laboratory model due to its diverse characteristics, including self-renewal. The embryo of this fish has unique characteristics in the early stages of development, and its effects were observed in various studies. The differentiating factors present in stem cells isolated from zebrafish embryos are effective in improving the functional status of patients, and exposure to zebrafish embryo extracts in the early stages of development may increase the expression of multipotent stem cells and exert positive effects.  In this study, we investigated the antioxidant properties of the zebrafish embryo extract in different embryonic stages of development.The Zebrafish egg extract was prepared in different embryonic stages. Its effect in concentrations of 0.5, 1, 1.5 and 2 mg/ml on DPPH free radical scavenging activity, ABTS radical inhibitory activity and iron reducing power (FRAP) were investigated. The studied groups included protein extracts in morula, blastula and gastrula stages. According to the obtained results, the amount of protein varied in different embryonic stages and the amount of protein increased with the progress of fetal growth and the amount of fat decreased.The protein extract in the gastrula stage showed the highest level of DPPH inhibition and iron ion reduction at a concentration of 2 mg/ml compared to the morula and blastula groups (P<0.05). Also, the protein extract in the embryonic stage of blastula had the highest inhibition of ABTS at a concentration of 2 mg/ml compared to other groups (P<0.05).

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The present study explores the chemical constitution and antioxidant activity of the essential oils of the aerial parts of Artemisia dracunculus L. and the flower heads of Matricaria chamomilla L. GC-MS analysis revealed the presence of (Z)-anethole (51.72%), (Z)-β-ocimene (8.32%), methyleugenol (8.06%), limonene (4.94%) and linalool (4.41%) in Artemisia dracunculus and (E)-β-farnesene (24.19%), guaiazulene (10.57%), α-bisabolol oxide A (10.21%), α-farnesene (8.7%) and α-bisabolol (7.27%) in M. chamomilla L.. The antioxidant activity (AOA) of the essential oils was investigated using DPPH• (2, 2′-diphenyl 1-picrylhydrazyl) free radical scavenging and β-carotene/linoleic acid methods. The essential oil EC50 values were determined as 3.19±0.13 and 5.63±0.20 mg ml-1 for A. dracunculus and M. chamomilla, respectively. Further, the A. dracunculus L. essential oil (ADEO) and M. chamomilla L. essential oil (MCEO) were able to reduce the oxidation rate of soybean oil under accelerated conditions at 60 °C (oven test).

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Dill (Anethum graveolens) is a plant belonging to the Apiaceae family rich sources for tocophorol and phenolic content, including antioxidant activity. These diet antioxidants are important as they protect human body against oxidative stress and therefore maintain appropriate health. The propose of this study evaluate  the effect of extraction methods (ultrasound and Microwave) and solvents (ethanol, ethanol/water (50:50), and water) on tocophorol and phenolic content and antioxidant properties of dill extracts are to determine the most suitable extraction method for optimal use of this product. The antioxidant activities of each extract are evaluated with the 2,2-diphenyl-1-picrylhydrazyl (DPPH), b-carotene bleaching and oxidative stability index (OSI). In all antioxidant assays the ultrasound water/ ethanol and ultrasound-ethanol had highest antioxidant activity and they didn^’t have significant difference with synthetic antioxidant TBHQ. According to the result dill extract with the method of ultrasound ethanol/water and ultrasound- ethanol can be replace with synthetic antioxidant in food industries.  

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Microwave-assisted hydrodistillation (MAHD) at three levels of microwave power (180, 360, and 540 W) and the traditional hydrodistillation (HD) were applied to obtain essential oils from Bunium persicum Boiss. (Black Zira). MAHD at 540 W started much earlier than that of HD (4 min vs. 38 min, respectively). By the time the extraction of essential oils started with HD, almost 50% of the total essential oils (2.15%, w/w yield) had been extracted with MAHD at 540 W. Analysis of the essential oils using gas chromatography-mass spectrometry showed that γ-terpinene (28.16-31.13%, w/w), cuminaldehyde (24.85-29.20%), ρ-cymene (14.67-16.50%) and limonene (6.13-8.28%) were their main constituents, with a similar composition both after HD and MAHD extraction. The antioxidant activity (reported as IC50) of essential oil extracted by HD was 9.31 mg ml^-1 and those of MAHD at 180, 360, and 540 W were 8.62, 8.79, and 6.45 mg ml^-1, respectively. Microwave irradiation did not cause any adverse effect on the antioxidant activities of the extracted essential oils, therefore, it can be used as a good alternative method to obtain essential oils from B. persicum.

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Twenty spices were employed to preserve the cooked and uncooked fillet of Puntius sarana (Hamilton) and Puntius ticto (Hamilton). IC₅₀ values of 2,2^’-diphenyl-1-picrylhydrazyl(DPPH) based free radical scavenging activity ranged from 0.1123 μg ml^-1 in turmeric to 13.035 μg ml^-1 in roman coriander. Phenol content ranged from 0.365 μg g^-1 in onion to 5.67 μg g^-1 in clove. The raw and cooked fillets of P. sarana, and the cooked fillet of P. ticto, treated with garlic recorded the highest rates of thiobarbituric acid (TBA) reactivity (P< 0.05). For raw P. ticto, both the control and garlic treated fillet recorded higher rates of TBA reactivity (P< 0.05). Fillet of both fish species recorded higher TBA reactivity under raw condition, compared to cooked fillet. This condition was similar for the spice treated fillet. The exceptions were garlic, green and black cardamom, roman coriander and onion for P. sarana and garlic, cumin, field mustard, black pepper and poppy seed for P. ticto, where TBA reactivity was higher in cooked condition. It is recommended that spices with active phenolic antioxidants be used to inhibit the lipid oxidation in P. sarana and P. ticto. However, application of garlic extract for fillet preservation should be avoided until further documentation.

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Pomegranate tree possesses a vast ethnomedical history and represents a phytochemical reservoir of heuristic medicinal value. In the present study, total phenolics, antioxidant, and antibacterial activities of pomegranate peel were determined by Folin–Ciocalteu, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and disk-diffusion methods, respectively, and compared among the accessions. Methanolic extract gives higher total phenolics than the water extract. Six phenolic compounds were identified and quantified in pomegranate peel using the HPLC/ultraviolet method. The predominant compound was gallic acid, followed by ellagic acid, caffeic acid, p-coumaric acid, quercetin, and vanillic acid. Antioxidant activity expressed as IC₅₀ varied among the cultivars and between solvents and was highly correlated with the total phenolics. All extracts were efficient against the five tested bacteria. Statistical analysis revealed three groups of accessions. The first group showed a high polyphenol compound that had both high antioxidant and antibacterial properties. These findings support the improvement and the selection for obtaining high products with well-defined functional properties.

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The hawthorn fruits have been used as food and medicine for centuries. In the present study, pulp and seed extract of Crataegus elbursensis Rech. F. fruits belonging to the family Rosaceae and native of northern part of Iran were evaluated for the polyphenol contents, antiradical, antioxidant, and antibacterial activities. The total phenolic, flavonoid, and anthocyanin contents of methanolic pulp extract were found to be more than those of methanolic seed extract. The DPPH radical scavenging, iron (III) reducing capacity, and total antioxidant activity of the extracts depended on concentration. A 200 μg ml^-1 of C. elbursensis pulp and seed extract and butylated hydroxytoluene (BHT) exhibited 82.13, 83.47, and 85.44% inhibition, respectively. However, effect of the extracts in the total antioxidant activity and reducing power were not significantly as good as BHT. In addition, the results showed that both pulp and seed extract had inhibitory activity against the four bacteria tested, with the pulp extract showing more activity than the seed extract. Also, phenolic acids were identified by RP-HPLC and chlorogenic acid was the predominant phenolics in the samples. In conclusion, our results showed that C. elbursensis pulp and seed extract had strong antioxidant and antibacterial activities, which were correlated with its high level of polyphenols.

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Free radicals are a major cause of many diseases, such as cancer, by damage to the cells. The use of probiotic strains in fermented dairy foods has expanded due to the health-promoting effects of the consumer. Regarding antioxidant potentials of probiotic bacteria, the aims of this study compared the antioxidant activity of probiotic species L. acidophilus LA5 and B. animalis subsp. lactis BB12 used in foods and investigate effects of incubation temperature, Initial pH, fermentation time, yeast extract concentration and linoleic acid concentration on their antioxidant activity in enriched cheese whey and milk permeate. The results showed that fermentation time, incubation temperature and concentration of yeast extract were the most important factors that had a significant effect on both DPPH free radical inhibitory activity and hydroxyl radical scavenging activity (p <0.05). DPPH free radical inhibitory activity and hydroxyl radical scavenging activity increased with increasing incubation temperature and yeast extract concentration, respectively. Antioxidant activity was observed in the first 24 hours of the fermentation process, which was proportional to bacterial growth. Hydroxyl radical scavenging activity and DPPH free radical scavenging activity, as a result of the probiotic culture activity and their effect on the substrate, increased and decreased, respectively, in the first 24 hours of fermentation time, by the destruction the polymers. This study showed that the fermentation bioprocess by L. acidophilus LA5 and B. animalis subsp. lactis BB12 in the cheese whey as a medium had high antioxidant activity.

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In this study, the antioxidant activity and protective effects of Purslane Seed Water-Methanolic Extract (PSWME) in stabilizing SoyBean Oil (SBO) were tested. DPPH radical scavenging activity of PSWME at different concentrations varied significantly (P< 0.05), ranging from 15.41% to 79.06%. Total phenolic content in PSWME was 121.09 mg Gallic Acid Equivalent (GAE) kg^-1 dw. The protective effects of PSWME at the level of 100 mg L^-1 in stabilizing SBO were tested and compared to BHT in a concentration of 100 mg L^-1 by measuring Peroxide Value (PV) and ThioBarbituric Acid (TBA) during accelerated storage (at 60°C). The results showed that PSWME, similar to BHT, reduced the formation of primary and secondary oxidation products in SBO. Therefore, the use of this extract as a natural antioxidant is recommended to prevent the oxidation of vegetable oils.

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The propose of this study is evaluation effects of different solvents on antioxidant activity and phenol and flavonoid content of Postia puberula (Asteracea). The obtained ethanol, methanol, water and hydroalchol extract were investigated for antioxidant activity and phenol and flavonoid content. The antioxidant activity were measured by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and β-carotene/linoleic acid assay, also phenol and flavonoid content were measured by gallic acid and quercetin as standard compound. The result of this study showed that the the different solvents can effective on antioxidant activity, phenol and flavonoid content so that, in both method hydroalchol extract has more antioxidant activity, also hydroalchol extract has more phenol, but more flavonoid  observed in ethanolic extract

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Plants are rich source of phenolic compounds, which are the most important natural antioxidants. The aim of this study was to investigate the effect of extraction methods and different solvents on extraction yield, total phenolic content (TPC), total flavonoid content (TFC) and free radicals scavenging activity of DPPH in Moringa oleifera leaf extract. For this, the leaves were grinding after dried followed by different extraction techniques like soaking, Soxhlet and ultrasound (Frequency: 70 kHz) using distilled water, acetone and methanol as solvent. TPC and TFC were measured using Folin–Ciocalteu method and colorimetric assay. Antioxidant activity of resulted extracts was measured using 2, 2-Diphenyl-1-picryl-hydrazyl (DPPH). The antioxidant activity of the extracts was compared with ascorbic acid. The highest extraction efficiency was obtained in Soxhlet method use acetone as solvent (24.40±0.34%). Methanol in Soxhlet extraction method showed the highest effect on TPC (24.79±1.35 mg GAE/g dry sample) and TFC (81.14±1.45 mg QU/g dry sample). In all samples, increased DPPH free radical scavenging when increased concentration of the extracts. The highest radical scavenging was observed in methanol extracts obtained by Soxhlet (IC50=49.97±0.65). Finally, it could be concluded that, methanol was the best solvent and Soxhlet was the best method for extraction of phenolic and flavonoid compounds in in the leaves of Moringa oleifera.

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The aim of this study was to evaluate the color and antioxidant activity of anthocyanin extract of pomegranate peel extracted with solvent. In this study, acidified ethanol and also the combination of water with acidified ethanol was used as a solvent. Anthocyanin content was evaluated by differential pH, phenolic compounds by Folin-Ciocalteu method, as well as color stability at temperature, pH, and time, and antioxidant activity was assessed by DPPH test. The highest extraction efficiency was related to solvent extraction (ethanol-water) with %76.350±1.445. The results showed that the highest amount of total anthocyanin measured related to solvent extraction (ethanol-water) was 3.146 ±0.035 mg cyanidin-3 glucoside per gram of pomegranate peel powder. The results showed that acidified ethanol as a solvent is more effective than the combination of water and acidified ethanol in extracting phenolic compounds from pomegranate peel powder. The highest amount of total phenol compounds measured was related to the extraction of solvent (ethanol) equal to 589.310±4.246 mg gallic acid in 100 g of extract. Color stability decreased with increasing pH and less stability was observed in solvent anthocyanin extract (ethanol-water). The results showed more color changes in solvent anthocyanin extract (ethanol) than temperature. Solvent anthocyanin extract (ethanol-water) had higher DPPH free radical scavenging power than solvent anthocyanin extract (ethanol).