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A group of the natural antioxidants is the polyphenols in green tea leave extracts (GTE). In this research, the extraction of antioxidants from the leaves was done with aqueous solution and then the extract was purified and finally dried and made into powder. Then the antioxidant effects of produced powder and α -tocopherol at 200 and 500 ppm , butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at 100 and 200 ppm , and the combination synergistic effect of mixtures: 200 ppm GTE+500 ppm α -tocopherol , 500 ppm GTE+200 ppm BHA and 500 ppm GTE+200 ppm BHT in two types of sunflower oil (with and without citric acid as a chelator) at 50oC and time intervals of 0, 5, 8, 12 days were examined and compared for peroxide value (PV) and thiobarbituric acid (TBA) test. Results showed that the individually antioxidant effect of GTE at both concentrations was better than that of other antioxidants. Combination of GTE+BHT demonstrated antagonistic effect but no remarkable synergism or antagonisim was observed in other combinations.

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Solvent extraction and taguchi method were used to optimize conditions for the antioxidant activity of Azolla fern extracts. The independent processing variables were ethanol concentration, extraction time and solid to solvent ratio. Ethanol concentration and solvent to solid ratio significantly affected antioxidant activity measured by the total phenol content (p < 0.05). whereas the extraction time did not significantly affect the activity (p > 0.05). Antioxidant activity of the extracts, determined by the total phenolic content, varied from 5.77 to 16.42 mg acid gallic equivalents/g of dry sample. DPPH scavenging activity percentage ranged from %20.51 to %93.71. Ethanol concentration of %50 and sample to solvent ratio of 1 to 15 were optimal for the highest antioxidant activities measured by the TPC assay and the DPPH method. The optimal extraction time was 48h. The result show that azolla fern is suitable for antioxidant extraction.

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The extraction of hydrocolloids from seaweeds is associated with production of secondary metabolites during pretreatment step. In this study, the antioxidant properties were evaluated for secondary metabolites from brown seaweed S. angustifolium. The crude extract obtained by 80% ethanol for four hours and then partitioned using hexane, chloroform, ethyl acetate and water. The extraction yield was found to be 4% for crude extract and varied between 2.8-43% for fractions. The evaluation of antioxidant properties revealed a successful solvent fractionation in portioning antioxidant compounds. Among various fractions, ethyl acetate exhibited the highest activity in DPPH radical scavenging (75.78%), ABTS radical scavenging (88.92%), reducing power (67.54%) and total antioxidant (0.34 Abs) capacities. The highest amount of phenolic contents was found in ethyl acetate fraction (277.86 mg/ TA in extract) while the lowest amount was in aqueous fraction (21.36 mg/ TA in extract). The highest correlation (R² = 0.88) was observed between total phenolic content and total antioxidant activity. Overall, the results of current study show that ethanol extract of S. angustifolium contains major bioactive compounds suggesting its potential application in food industry as a natural antioxidant.  

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To evaluate antioxidant activity of some natural phenolics , tallow olein was employed as a lipid system. Since  animal fats are weak in natural antioxidants, studying antioxidant activity will provide a desirable behavior profile for them. Edible sheep tail fat was effectively fractionated by acetone crystallization at constant  temperatures of 25, 15 and 5°C. In order to stabilize mutton tallow olein, antioxidant activities of some phenolic compounds including gallic acid, caffeic acid, catechin,quercetin, tannic acid, ellagic acid and salicylic acid were studied in tallow olein as a lipid system ,at 150 ° C at 40 , 60 ,80 ,100 ,200 and 400 mg/L concentrations, by measuring induction time.  Rancimat apparatus was employed as a mean to evaluate the antioxidant activity. The results indicated that gallic acid had the highest stabilizing effect on tallow olein while ellagic acid had the least effect as primary antioxidants. Among phenolic compounds investigated, only salicylic acid showed no antioxidant activity which is in contrast to all other antioxidant compounds. The results showed that, in tallow olein, the antioxidant activities of the ellagic and tannic acid are comparable to α-tocopherol whereas quercetin, catechin, gallic acid and caffeic acid are much more potent than α-tocopherol.  

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Aims: Marine macroalgae are diverse organisms with adaptation for live in stressful environments. The aim of this study was to investigate the biological activities of organic extract; n-Hexane (nH), ethylacetate (E) and methanol (M) of three green alga from family Ulvaceae, Ulva clathrata, Ulva linza and Ulva intestinalis, collected from the coast of Bandar Abbas.
Materials & Methodes: In this experimental study, for identification the superior species, the tested activities included antioxidant assay at gradient concentrations by ferric reducing power assay, total antioxidant capacity, total phenolic content, and brine shrimp cytotoxicity activity of these extracts on model organism, Artemia salina. Data analysis was performed by one-way analysis of variance and Duncan's multiple tests at 5% probability level using SPSS 21 software and drawing charts using Excel 2013 software.
Finding: The more effective algal extracts by maximum antioxidant capacity, were recorded for M extracts of U.intestinalis, E and M extracts of U.linza and U.clathrata. The algal extract exhibited a higher antioxidant activity in comparing to ascorbic acid (as a standard) with significant differences between the extract in different concentrations (p≤0.05). The result showed the highest content of total phenol were recorded for the M extracts of U.linza and U.clathrata which confirmed the findings of other researchers that the increase in free radical scavenging activity of natural extracts is associated with the content of phenolic compounds. The highest brine shrimp cytotoxicity activity was recorded for the nH extracts of U. linza (LC₅₀= 300.78 mg/ml). According to the results, in general, U.linza can be introduced as a priority species for biological properties and in further studies.
Conclusion: Three green alga from family Ulvaceae, Ulva clathrata, Ulva linza and Ulva intestinalis, have antioxidant and cytotoxic activity. U.linza due to the high amount of phenol and high antioxidant power can be introduced as a priority species for biological properties.

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Soybean oil is the most important vegetable oil, which is produced in the world because of  oil good quality and high yield. The quality is affected by factors such as damage to the seeds of soybean oil, high humidity, high temperatures during storage and processing, exposure to air (oxygen), especially at high temperatures, contact with oxidizing agents Starter and exposure to light altered. The purpose of this study was to determine the best conditions for optimization of products and maintenance of test oil was to prevent the destruction of its chemical oxidant and corruption. In the present study the stability of soybean oil peroxide index aggravating factors that affect corruption oxidative the time of production, was assessed. The results of the average of 4 replicates Peroxide samples of soybean oil under different levels of temperature, antioxidants, and the amount of iron metal showed that the effects of temperature, antioxidants and iron metal on Peroxide soybean oil at 1% level is significant. The interaction of temperature - temperature antioxidants - iron was significant at the 1% level. Peroxide highest maximum level temperature of the oil at 80°C. The amount of antioxidant added to the oil, soybean oil had a significant effect on the peroxide index was 1% level. The maximum amount of oil in the peroxide index absence of antioxidants in the oil obtained. Levels of iron metal significant effect on the rate of 1% soybean oil peroxide index showed. Peroxide highest amount of iron in soybean oil was obtained 3 ppm and temperature of 80°C.    

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Effect of methanolic leaf extract of Moringa oleifera for the stabilization of butter oil with modified fatty acid profile at ambient temperature was investigated. Twelve Sahiwal cows of first and early lactation were randomly stratified into two groups in a completely randomized design and fatty acid profile of milk fat was modified by feeding 300 grams calcium salts of fatty acids (per cow per day) to one group (G-1) and the second group was not fed on calcium salts of fatty acids (G-2). Concentration of long chain fatty acids (C18:1 to C18:3) in milk of G-1 was increased from 30.33±0.174b to 35.36±0.14a% as compared to G-2. Milk fat of G-1 was turned into butter oil. Moringa oleifera leaf extract (MOLE) was incorporated into butter oil (from milk of G-1) at three different concentrations: T₁= 400, T₂= 600, and T₃= 800 ppm. All these treatments were compared with a control, without any addition of MOLE. Peroxide value of T₂ in Schaal oven test (after 90 days of storage) was 5.35±0.29b as compared to control 16.64±0.42a (meq /kg). p-anisidine value and induction time (after 90 days of storage at ambient temperature) of T₂ and control were 12.45±0.63b, 28.67±1.36a (meq kg^-1) and 10.84±0.28a and 3.95±0.14b hours, respectively. It was concluded that Moringa oleifera leaf extract at 600 ppm concentration may be used for the enhancement of oxidative stability of butter oil with modified fatty acid profile at ambient temperature.

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Due to detrimental effects of synthetic antioxidants, application of natural antioxidants which mainly are extracted from botanical sources, in addition to stabilizing food products will reduce undesirable effects of free radicals and synthetic antioxidants. In this research effect of drying methods and solvent type were evaluated on chemical composition and antioxidant activity of sacred fig. at first fruits were dried in oven (40 and 60 °C) and microwave (400 and 700 W) and two solvents of methanol and ethanol were used for extraction. Total phenol and flavonoid content were measured with folin ciocalteu and aluminum chloride methods respectively. Antioxidant activity were measured using DPPH and ABTS methods. Results showed that the lowest IC₅₀ value was for 60 °C oven and methanol solvent (150.11 ppm for DPPH and 222.9 ppm for ABTS) and the highest value was observed in 400 W microwave and ethanol solvent (455.145 ppm in DPPH and 500.1 ppm for ABTS). The highest total phenol and flavonoid content was seen in extract of 60 °C and methanolic solvent (1032 mg GAE/g extract and 63.31 mg QE/g extract).
 

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Nineteen bread wheat genotypes were selected to examine the effect of glycine betaine (GB, 100 mM) on various photosynthetic gas exchange parameters under drought stress and to study the relationship of these parameters with non-enzymatic antioxidants. Drought stress caused a significant decline in net CO₂ assimilation rate (P_n), stomatal conductance (g_s), intercellular CO₂ concentration (C_i) and transpiration rate (E) among the studied wheat genotypes, with the tolerant genotypes characterized by higher net photosynthetic rate, lower drought susceptibility index (DSI), and higher maintenance of glutathione content (GSH) and ascorbic acid (AsA) levels than the sensitive ones. GB application significantly improved the photosynthetic characteristics, particularly P_n and g_s, of studied wheat genotypes which could be due to more utilization of glutathione and increased levels of ascorbic acid in flag leaves under drought stress. But this response was observed to be genotype specific. Positive correlation of AsA with DSI in GB treated plants, and of P_n with GSH under drought stress and GB applied conditions suggested the role of these non-enzymatic antioxidants in sustaining photosynthetic efficiency and yield stability under prolonged field drought stress conditions.

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To reduce sucrose consumption in biscuits, Date Syrup (DS) and Date Liquid Sugar (DLS) were replaced with sucrose at different levels (0, 20, 40, 60, 80, and 100%) and physicochemical properties of dough and the resultant biscuits were compared. Dough pH and cohesiveness decreased while softness and adhesiveness increased with addition of DS and DLS. The pH, softness and adhesiveness of the DS dough were higher than the DLS samples. The DS and DLS biscuits had lower pH, higher ash and moisture contents than the sucrose biscuits. The DS biscuits had more ash content than the DLS sample. Addition of DS and DLS resulted in biscuits with higher density, spread ratio, harder texture, and darker color. These changes were more pronounced when DS was used. Sucrose replacement with less than 40% DS or 60% DLS resulted in biscuits with sensory characteristics similar to the control, and higher antioxidant and mineral contents.

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The green peach aphid, Myzus persicae is a polyphagous herbivore, attacking apiaceae plants which are rich in defensive secondary metabolites. Thus, M. persicae owns a protective antioxidative response to overcome the host defense. The aim of the present study was to investigate the adaptive antioxidative response of M. persicae against the secondary metabolites of cumin, anise, and coriander. The dietary antioxidants, ascorbic acid and glutathione and enzymatic antioxidants, superoxide dismutase, catalase, ascorbate peroxidase and glutathione peroxidase within tissues of M. persicae were measured every two weeks during the infestation season. The obtained results show that Anise could be a good recommended host in the beginning of the infestation season because it confers escalading levels of ascorbic acid. Coriander and cumin could be a second choice. The variable levels of enzymatic antioxidants during the season indicate the adaptive responses of M. persicae against the plant defensive secondary metabolites.

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The Oxidation of oils and fats causes the reduction of their nutritional value and sensory properties. Today, a new approach to the use of natural antioxidants such as essential oils and plant extracts has been developed and used as a desired alternative antioxidants than chemical antioxidants in foods. In this study, ethanolic extracts of walnut green peel (0, 50 and 100% concentrations), different microwave powers (90, 450 and 900 watts) and different extraction time (1, 8 and 15 minutes) were extracted. In order to determine the optimum extract for adding to the oil, the total amount of phenolic compounds and the antioxidant activity of the extracts were measured by Reducing Power assay, scavenging of DPPH radical and total antioxidant capacity. Data analysis showed that optimized extracts were ethanol 53% (extraction time 6 minutes, microwave power 700 watts). Then, different concentrations of optimized extracts (200, 600 and 1000 ppm) were added to soybean oil and were kept in 65°C for the 16 days. The oxidative stability of all treatments was done by evaluation of peroxide value, TBA value, p-anisidin index, totox index and total amount of polar compounds in 0^th, 8^th and 16^th Days of storage and compared with a treatment containing 200 ppm of BHT. The results indicated that different concentrations of optimized ethanolic extracts were effective in oxidation reduction in all treatments (p<0.05). 1000 ppm concentration of ethanolic extract was more effective than BHT and had no adverse effect on color, smell and taste of oil. Thus, the extracts of green walnut peel can be used as natural and effective antioxidant to reduce the oxidation rate of soybean oil.

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Nowadays, due to the proven adverse effects of synthetic antioxidants, much research has been done on using natural antioxidants, including natural extracts and essential oils, in the production of foods. One of these natural compounds is turmeric, which has traditionally been widely used in the food and pharmaceutical industries and is known as a functional food. in this research effect of turmeric essential oil on oxidative stability of soybean oil was evaluated. Turmeric essential oil was extracted using Clevenger apparatus. Different concentrations of turmeric essential oil were compared with synthetic antioxidant TBHQ during oxidation process of soybean oil for 14 days at 70 °C and peroxide value, acidity, iodine and anisidine value were measured. results showed that with increasing the concentration of turmeric essential oil, the amount of oxidation was significantly reduced. The highest antioxidant capacity were seen in samples containing 1000 ppm essential oil. Our research showed that turmeric essential oil could be used as effective natural antioxidant in oil industry.

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In this study, the graphene oxide was used as adsorbent for the separation (adsorption and desorption) of flavonoids from lemon peel. Properties of desorption extract (total phenolic content, total flavonoid content, scavenging ability of DPPH free radicals) were determined. Antioxidant activity of desorption extract at three levels of 250, 500 and 1000 ppm and BHT synthetic antioxidant at 200 ppm in antioxidant-free frying oil were evaluated by measuring peroxide value, thiobarbituric acid test, conjugated DN and color index. Each gram of lemon peel extract contained 19767.20 μg phenolic compounds and 33.552 μg flavonoids on dry matter. Each gram of desorption extract contained 5861.56 μg phenolic compounds and 3.446 μg flavonoids on dry matter. Peroxide value, thiobarbituric acid, conjugated DN and color index of oil increased with increasing heating time and the highest increase was observed in the control treatment without antioxidants. Treatments containing desorption extract at 500 and 1000 ppm, can compete with BHT antioxidant. The results of this study indicated that desorption extract can be used as a replacement for synthetic antioxidants in oil.

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In order to evaluate the quality and quantity of some important commercial Iranian pomegranate cultivars, in the climatic conditions of Yazd, the fruits of 12 cultivars including: Ardestani Mahvalat, Bejestani, Shishekap Ferdows, Naderi Badroud, Qajaq Qom, Gel Tafti, Shirin Shahvar, Robab Neyriz, Malase Yazdi, Malase Saveh, Malase Yousefkhani and Khazar Bardaskan were harvested at commercial maturity stage and were evaluated for important quantitative and qualitative traits. The results showed, there were significant differences among the cultivars in terms of fruit weight, skin and aril color properties (CIE L *, a *, b * and Hugh angle), soluble solids content, titratable acidity, antioxidant activity and anthocyanin content. Meanwhile, the highest fruit weight was measured in Shirin Shahvar cultivar, this cultivar also had the lowest titratable acidity and the highest taste index among the cultivars, and also this cultivar showed a bright color, however, the brightest color among the cultivars was observed in Naderi Badroud. Based on the skin and aril color properties, anthocyanin content and fruit taste, Malase Yazdi was the best among the cultivars. However, cultivars such as Shishekap Ferdows, also showed good quality characteristics. Also the correlations between traits was investigated and significant relationships were observed between color properties and amount of anthocyanin or between antioxidant capacity and amount of phenol or amount of anthocyanin. 

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The study of mango (Mangifera indica L.) cultivars in different regions is of great importance, due to the enormous diversity of cultivars and hybrids, as well as different soil and climatic conditions. The aim of this study was to evaluate the physicochemical characteristics and bioactive compounds of mango fruits under subtropical conditions. The experiment was conducted at the São Manuel Experimental Farm, School of Agriculture, Botucatu, São Paulo State University (UNESP), Brazil. Espada Vermelha, Keitt and Palmer cultivars were evaluated. For physical analysis, weight, longitudinal and transverse diameters, fruit shape, pulp yield, peel, seed, peel color and pulp color were evaluated. Regarding chemical characteristics and bioactive compounds, titratable acidity, soluble solids, SS/TA ratio (relationship between soluble solids and titratable acidity), reducing sugars, non-reducer, total ascorbic acid, carotenoids, flavonoids, polyphenols and antioxidant activity were determined. The results showed that Palmer and Keitt cultivars had higher physical quality, such as higher pulp yield, analyzed under subtropical conditions of Brazil. However, Palmer cultivar had higher chemical quality, which was observed in the values of SS/TA ratio, high antioxidant capacity, high ascorbic acid content, greater amount of total polyphenols, and suitable quantities of flavonoids and sugars.