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The biocontrol activity of two isolates of Candida membranifaciens against grey mold of apple fruit caused by Botrytis mali and their ability to induce biochemical defense responses in apple tissue were investigated. Apple fruit (Malus domestica) wounds were inoculated with 50 µl yeast suspension (1 × 10⁷ CFU/ml) of C. membranifaciens followed 4 h later by 20 µl of conidial suspension of B. mali (1 × 10⁵ conidia/ml). The apples were then incubated at 20 ºC for 8 days. Lesion diameter sizes were measured 4 and 8 days after pathogen inoculation. In addition to controlling grey mold, these two isolates of C. membranifaciens caused increases in peroxidase and β-1, 3-glucanase activities. These isolates also caused inhibition in catalase activity. The accumulation of phenolic compounds was increased in apple fruit treated with antagonists and inoculated with B. mali and reached its highest level 6 days after treatment. The ability of C. membranifaciens to affect H2O2-metobolizing enzymes and increase levels of β-1, 3-glucanase activity and phenolic compounds may be some of mechanisms responsible for its biocontrol activity.  

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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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  In this experiment, acetone was used to extract the phenolic compounds of grape pomace by colorimetric method (Folin-Ciocalteu). The phenolics extract levels of 50, 150, 250 and 350 ppm were used to assess their antioxidant activity in raw soybean oil. On day 0, 4, 8 and 12 the proxide value for soybean oil was estimated. Also, the TBA value for soybean oil on day 0, 5, 9 and 13 was estimated. The results showed that the phenolic compounds whose content in grape pomace is 64 g/kg DM has an antioxidant activity. The level of 150 ppm of tannin extract from grape pomace showed a desirable activity to prevent the oxidation of raw soybean oil. The antioxidant activity of this level was higher than those obtained by the level 200 ppm from synthetic antioxidants. Therefore, the use of phenolic compound in grape pomace as natural antioxidants can be recommended.  

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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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Nowadays, replacement of the synthetic antioxidants by natural ones has been noticed in the food industry. Seaweeds with rich sources of antioxidant compounds will be excellent choice for this purpose. In the study Effect of the use of water and different organic solvents such as acetone, ethanol and methanol 50% on the total polyphenol content and antioxidant activity was studied for two species of red algae Hypnea hamulosa and Gracilaria corticata of Persian Gulf. Extraction was performed using conventional solvent extraction method and the ratio of 1:20 algae: solvent. The results indicated that acetone extracts (50%) had the highest values in the total phenol contents (0.31 mg tannic acid / g algal powder), ferric reducing antioxidant power (0.06 mg tannic acid / g algal powder), DPPH radical scavenging activity 76.11% (p<0.05). Total antioxidant activity of this extract showed no significant difference with ethanolic extracts (50%) and aqueous extract (p> 0.05). Comparison of two algal species showed that in all factors except total antioxidant activity, algal species Gracilaria corticata had a higher antioxidant activity (p<0.05). Therefore conclude that solvents with different polarities have a significant effect on total phenolic content and antioxidant activity.

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  In the present study the effects of extract from the peels of Ramus potato variety as a natural antioxidant in refined soybean oil were investigated using the Schaal oven and Rancimat methods. Phenolic antioxidants of potato peels were extracted by two different solvent extraction methods (Solvent with methanol and ultrasound-assisted method with different solvents including methanol, ethanol, hexane, acetone and water ). The total phenolic compounds were determined according to the Folin–Ciocalteu method. Maximum amount of extract was obtained with water, followed by methanol and ethanol but maximum amount of phenolics was obtained                                                            with methanol, followed by water and ethanol by ultrasound method. Sonication improved the total phenolic compounds of the potato peel extract and shortened the extraction times.                                                                                                   After 16 days storage at 63°C,soy bean oil containing 200, 800, 1600, and 2400 ppm of  methanolic extract of potato peels, attained lower peroxide values (PV , 42.67 , 37.35 , 24.65 and 19.09 meq/kg, respectively) than the control sample (PV , 64.08 meq/kg ) indicating strong antioxidant activity. Oils treated with 200 ppm of BHA, BHT and TBHQ attaind PVs of 33.20 , 28.88 and 9.96 meq/kg, respectively, after 16 days storage at 63°C. Also, results Rancimat (at 90,120,150°C) showed that potato peel extract, at concentrations of 1600 and 2400 ppm exhibited strong antioxidant activity which was almost equal to synthetic antioxidants (BHA & BHT).                                                                                                                                                     

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  Phenolic compounds, especially those of plants origin, are an essential part of the human diet, and are of considerable interest due to their antioxidant properties. The total phenolics content (TPC) and antioxidant and antimicrobial activities of pistachio green hull methanolic extracts of five different cultivars (Fandoghi, Kaleghochi, Ahmadaghai, Forotani and Seyed ali aghai) were studied. TPC ranged from 15.3 mg/g of GAE (cv. Kaleghochi) to 31.1 mg/g of GAE (cv. Ahmadaghai). The antioxidant capacity of extracts was assessed through DPPH and ABTS methods. A concentration-dependent antioxidative capacity was verified in both methods for all the cultivars. Antioxidant activity of Ahmadaghai cultivar in both methods was more than the other cultivars. The antimicrobial capacity was screened against Gram positive and Gram negative bacteria, and fungi. All the extracts inhibited the growth of Gram positive bacteria of Bacillus cereus and Staphylococcus aureus. Bacillus cereus was more susceptible than Staphylococcus aureus for all the extracts. The results obtained in this study showed that pistachio green hull can be used as a cheap and easily accessible source of natural bioactive compounds.

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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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The phenolic compounds of pomegranate (Punica granatum L.) peel extracted by two methods (solvent and ultrasound-assisted) with five solvents (acetone, methanol, ethanol, water and ethyl acetate) were compared with supercritical fluid extraction (SFE). The total phenolic compounds were determined according to the Folin-Ciocalteu reagent using tannic acid as standard. The overall results showed that acetone with sonication produced the maximum amount of phenolic compounds from pomegranate peel extracts (PPE). Furthermore, the effect of the acetone extract of pomegranate peel (0.010-0.050 %) on the stability of soybean oil during heating at 60oC (oven test method) was determined by measuring peroxide and thiobarbitoric acid values. At a 0.050 % level of pomegranate peel extract, its antioxidant activity was greater than 0.02 % of the two synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT). The pomegranate peel extract possessed a relatively high antioxidant activity and might be considered as a rich source of natural antioxidant.

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One critical environmental stress that limits plant production and development is salinity stress. Recently it has been shown that application of plant growth-promoting rhizobacteria (PGPR) can alleviate the deleterious effects of environmental stresses. Present study aimed to evaluate the effects of some bacterial strains on proline, sugar, total phenolic compounds (TPC), Phenylalanine ammonia lyase (PAL), photosynthetic pigments and antioxidant activities (guaiacol peroxidase, polyphenol oxidase and superoxide dismutase) of cucumber plants under salinity stress. A completely randomized design was applied with a factorial arrangement of two factors: salinity at three levels (0, 50 and 100 mM) and Pseudomonas fluorescens and Bacillus subtilis strains, with three replications. The results showed that cucumber plants that were inoculated with Pseudomonas and Bacillus strains possessed noticeable variations in proline, sugar, TPC, PAL and enzymes activity compared to un-inoculated control. These results suggest that use of these bacterial strains overcame harmful effect of salinity by accumulation of proline, TPC, sugar, PAL activity and enzymes activity that can be considered as a suitable method to manage salinity stress.

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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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Apricot fruit consumption increased during past decades because of fruit is a rich source of carotenoids, polyphenol compounds, micro and macro element and vitamins. Current study was carried out to monitored quality changes during fruit ripening and post-harvest period. ‘Asgarabadi’ cultivar fruit was stored at 1 ⁰C and sampling was carried out in 0, 1, 7, 14 and 21 days. Some fruit quality attributes such as soluble solid content (SSC), titrable acidity (TA), carotenoid content, flesh color, total phenol (TP) and fruit antioxidant activity was monitored. SSC increased from 15.5 to 17.7 during experiment while TA was decreased. Carotenoid content was increased and it was accompanied with decrease in color index. TP was 101 mg Gallic acid in 100 g of fresh weight and there were no significant changes during experiment. The evaluation of result indicated that low temperature storage prolonged fruit postharvest life, maintain TP content and improved carotenoid content and color although some antioxidant parameters decreased  

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Walnut green husk is waste of walnut that can be valuable source of natural compounds with antioxidant properties. In this study, the effect of regions (Shahrood, Bandar Gaz and Hzargarib),solvent (ethanol 96%, Water and ethanol - water (1:1 v/v)) and extraction time (6 to 24 hours) on the yield of extracted phenolic compounds from walnut green husk has been analyzed. Immersion method at room temperature in a factorial experiment with three replications in a completely randomized design has been used. Then, bioactive properties of walnut green husk extract in a completely randomized design have been compared. The total phenol content of the extract was determined by the method of Folin- ciocalteau. Antioxidant activity of the extract by the reducing power of Iron III and DPPH free radical scavenging ability was evaluated. The results of this study showed that, the solvent polarity, time extraction and plant habitat are effective on amount of extracted phenolic compounds; and also antioxidant activity of the extract depends on the concentration of phenolic compounds. The highest phenolic compounds with 49.66 mg/g (based on Galic acid) were achieved from Hezar jerib walnut green husks with water - ethanol solvent (1:1 v/v) for 24 hours. Also, the most antioxidant properties of the extracts were shown in this extract.

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Aims The secondary metabolites of plants have been considered due to their diversity and roles in plants and human health. Grapevine is one of the plants that have secondary compounds with medicinal properties. such compounds include resveratrol which is a phenolic compound from the stilbenoid group. In order to investigate the resveratrol production under the effect of an elicitor, a CRD design with four replications using Soltani cultivar was done.
Materials & Methods. The salicylic acid (SA) was used as an elicitor with variable concentrations including 0, 10^-4, 10^-5, 10^-6 and was introduced into MS medium without hormones to examine it`s stress effects. At the molecular level, the effect of SA on the expression of stilbene-synthase gene was evaluated by semi-quantitative RT-PCR. In the biochemical experiment, the rate of resveratrol production was measured by HPLC.
Findings Stilbene-synthase expression analysis showed that SA with a concentration of 10^-4 M had a positive and incremental effect on gene expression and showed a 35.48% of increase compared to the control state, and also the concentration of 10^-5 M increased the gene expression 5.65% in relation with control state. In the biochemical experiment, increasing in production of resveratrol was observed in 10^-4 M treatment compared to the control treatment (6.1 µg) and 10^-5 M treatment (3.25 µg) did not show a significant difference with the control sample.
Conclusion SA as an elicitor and stimulant of resveratrol production could enhance the expression of stilbene-synthase gene followed by enhancing the medicinal properties of the Vitis plant.

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Phenolic compounds, especially those of plant origin, constitute an essential part of the human diet, and are of considerable interest due to their antioxidant properties. In this study, Ultrasound-Assisted Extraction (UAE), Microwave-Assisted Extraction (MAE), as well as Maceration Extraction (ME) methods were applied for phenolic compounds’ extraction from pistachio green hull. Response surface methodology was employed to optimize the extraction conditions as regards the yield of the compounds. A Central Composite Design (CCD) was employed to investigate the effects of three independent variables, namely liquid-to-solid ratio (8-20 times), temperature (25-65 °C) and time (5-45 minutes) on the dependent variable (level of total phenolic compounds). The results indicated that within the same extraction time, the extraction yield through UAE was higher than those in ME and MAE methods. Correlation coefficients (R2) of the models for UAE, MAE and ME methods were 0.95, 0.96 and 0.94, respectively. The optimal conditions for extraction of phenolic compounds from pistachio green hull through ME, UAE, and MAE methods were 20(v/w), 65°C, 45 minutes; 20(v/w), 65°C, 25 minutes; and 20(v/w), 65°C, 45 minutes, respectively. Under optimized conditions the experimental values well agreed with the values predicted by the proposed models.

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  Medicinal plants are valuable natural resources that because of large amount of active compounds have been concerned in modern societies. Black Cumin, Coriander and Dill are such resources which they have many therapeutic and medicinal properties. Our purpose of this research is To evaluate the antioxidant activity of water- methanol extract of Black Cumin, Coriander and Dill seeds in comparison with BHT. For the preparation of water- methanol extract, the mentioned seeds powders were mixed with methanol - water (80:20 v/v) solvent at ratio 1:4 w/v. The total phenolic compounds (TPC) was measured by Folin- Ciocalteau’s method. Antiradical and inhibitory activity of the extracts were evaluated by DPPH method and compared with synthetic antioxidant BHT. The antioxidant activity of above extracts was studied in soybean oil (oven test at 60 ⁰C) by measuring peroxide value (PV) and thiobarbituric acid value (TBA) and compared with BHT (at level 100 mg/ml). There water- methanol extracts of Black Cumin, Coriander and Dill seeds contained 955.77, 890.62 and 923.16 mg/kg phenolic compounds. The highest IC₅₀ related to water- methanol extract of Black Cumin (104.76 mg/ml) which demonstrated higher antiradical activity compared to the Coriander and Dill seeds extracts. In oven test, the water- methanol extract of Black Cumin showed the greatest antioxidant activity and at level 100 mg/ml acted as BHT at level 100 mg/ml. water-methanol extracts of Black Cumin, Coriander and Dill as natural antioxidants are capable of scavenging radicals derived from lipid oxidation and reduction of auto-oxidation rate.  

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Honey is a natural sweet substance produced by honeybees from the nectar of plants (nectar honey), secretion of living parts of plants or secretion of plant-sucking insects (honeydew honey). The aim of this study was determination of composition and evaluation of physicochemical properties of 10 honey samples (Coriander, Dill, Ziziphus, Thyme, Parsley, Qnqal, Astragal, Alfalfa, Tamarisk and Orange blossom honeys) collected from different regions of Iran especially Isfahan. Therefore physiochemical tests such as moisture content, total soluble solids, acidity, specific gravity, viscosity and total sugars on honey samples was done. Also the total amount of phenolic compounds using Folin-Ciocalteu reagent and antioxidant activity by DPPH method was evaluated. According to the obtained results, it can be concluded that Dill honey is the most viscous honey because of the lowest moisture content among honey samples. Thus, it has the longer shelf life compared to other samples during the storage. Ziziphus honey had the highest phenolic compounds and antioxidant activity while Orange blossom honey had the lowest phenolic compounds and Astragal honey possessed the lowest antioxidant activity. Thus it can be said that Ziziphus honey had the highest nutritional value among 10 samples of honey. High correlation coefficients between phenolic compounds and antioxidant activity indicated that these compounds are main responsible for the antioxidant properties of honey.

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Virgin olive oil due to having unsaturated fatty acids is exposed to various types of corruptions such as enzymatic reactions and lipid oxidation. One way to prevent oxidation of oils and fats is addition of antioxidants. Rosemary due to phenolic compounds and other antioxidant compounds have antioxidant as well. In this study, the extraction phenolic compounds of rosemary leaves in virgin olive oil with was performed using by ultrasonic technique. In this method, rosemary leaves with three levels (5, 7 and 10%) and three ultrasonic times (10, 15 and 20 minutes) were added to the olive oil. Phenolic compounds present in the extracts, was measured. The results showed that in the ultrasonic method the sample of virgin olive oil with 10% rosemary and 10 minute extraction time has the highest total polyphenols (457.59 ppm). In this case study the effect of this extract in retarding oxidation of virgin olive oil during the 4-month by determining the peroxide value, thiobarbituric acid, oxidative stability, at the end of each month were reviewed. After four months keeping, the ultrasonic's peroxide number, the thiobarbituric acid (20.75meq O₂/kg oil, 1.32 molonaldehyde/kg oil, respectively) significantly decreased. The results of antioxidant activity of the extracts using rancimat method showed that during the period of induction at 110 °C  in the ultrasonic's sample (29.10 hours) with respect to control's sample (6.28 hours) are increased. The acidity value of the ultrasonic's sample (2.05 FFA %) and thermal's sample (1.84 FFA %) are less than the control's (3.18 FFA %). Measurement results showed that the amount of chlorophyll pigments within ultrasonic's sample (1.4mg/kg) had the highest value and with respect to control's sample (0.63mg/kg) had high value. Also in the sensory evaluation, the ultrasonic's sample has top rated in terms of taste, odor, bitter and won general acceptance. Therefore, the phenolic compounds in the olive oil containing rosemary and extracted by ultrasonic method, be able to retard the oxidation process well. Thus, rosemary can be recommended as a source of natural antioxidants for increase virgin olive oil oxidative stability.  

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Wheat Streak Mosaic Virus (WSMV) causes extensive economic damage to wheat (Triticum aestivum L.) in many regions of the world. The present study was conducted to find out if the variations in biochemical changes in reaction to WSMV infection in F2 generation of either potentially resistant (Adl-Cross) or susceptible (Marvdasht) cultivars are genetically inherited. A factorial experiment was employed with two factors of: genotypes (Adl-Cross, Marvdasht, reistant F2s and susceptible F2s), and inoculation (either infected or non infected) at Shiraz University, Iran during 2007-2009. Leaves of seedlings were harvested at different time intervals for total protein, total phenolic compounds and peroxidase activity analysis. Results indicated that virus infection caused stress in all genotypes. Total protein reduction in the inoculated resistant Adl-Cross and in its F2s was not significant whereas it was significant in the inoculated susceptible Marvdasht and its susceptible F2s. Viral infection reduced peroxidase activity in the susceptible Marvdasht cultivar and in its susceptible F2s whereas in Adl-Cross and in its resistant F2s the activity was increased. It is speculated that peroxidase enzyme may affect synthesis of compounds effective in resistance to wheat streak mosaic virus. The trend in the increase in phenolic compounds indicated that their formation and accumulation is faster in the resistant genotypes as compared with the susceptible ones. It appears that the extent of total protein, total phenolic compounds as well as peroxidase activity changes in response to WSMV are inherited by the next generations and these biochemical changes in a genotype could be adopted as selective factors in the preliminary experimental stages of selection for tolerance to the virus.