Publications by authors named "Mohammad Bagher Hashemi"

3 Publications

  • Page 1 of 1

Stabilization of sunflower oil with Carum copticum Benth & Hook essential oil.

J Food Sci Technol 2014 Jan 8;51(1):142-7. Epub 2011 Sep 8.

Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran.

In this study, application of various concentrations (0.025%, 0.05% and 0.075%) of Carum copticum essential oil (EO) were examined on oxidative stability of sunflower oil and there were compared to Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) during storage at 37 and 47 °C. The main compounds of EO were identified as thymol (50.07%), γ- terpinene (23.92%) and p-cymene (22.9%). Peroxide value (PV), anisidine value (AnV) and thiobarbituric acid (TBA) value measurement in sunflower oil showed that all concentrations of EO had antioxidant effect in comparison to BHA and BHT. Samples added with EO at 0.075% were the most stable during storage at both temperatures (P < 0.05). Furthermore, Totox value, antioxidant activity (AA), stabilization factor (F) and antioxidant power (AOP) determination confirmed efficacy of this EO as antioxidant in sunflower oil. EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) with a 50% inhibition concentration (IC50) of 20.3 ± 0.9 μg/mL. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.
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http://dx.doi.org/10.1007/s13197-011-0484-zDOI Listing
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3857403PMC
January 2014

R-carrying genotypes of serum paraoxonase (PON1) 192 polymorphism and higher activity ratio are related to susceptibility against ischemic stroke.

Mol Biol Rep 2012 Dec 10;39(12):11177-85. Epub 2012 Oct 10.

Department of Clinical Biochemistry and Genetics, Molecular and Cell Biology Research Center, Mazandaran University of Medical Sciences, Sari, Iran.

The polymorphic gene of serum paraoxonase (PON1) and its activity involved in atherosclerosis. The purpose of the study was to analyze PON1 192 Q/R polymorphism and the enzyme activities in ischemic stroke. The polymorphism as the most common polymorphism in PON1 gene coding sequence is associated with variation in the enzyme activity and vascular disease. The study included 85 stroke patients and 71 control subjects. PON1 192 polymorphism was genotyped using PCR protocol. Paraoxonase activity (Para) and arylesterase activity (Aryl) were determined spectrophotometrically using paraoxon and phenylacetate as the substrates. The QR and RR genotypes were more frequent in stroke population compared to controls, resulting in a higher frequency of the R allele in patients (0.24 vs 0.18, OR = 1.41). Patients had significantly higher Para/Aryl ratio than that of controls (P = 0.016). In stroke patients, Para/Aryl and Para/HDL ratios increased with this order: QQ < QR < RR. Hypertension significantly increased the risk of ischemic stroke by 15-fold among R-containing people, while this was significantly increased 4-fold for QQ homozygotes. Smoking increased the risk of having ischemic stroke in both QQ homozygote and QR + RR group (OR = 2.84 and OR = 2.33, respectively). In conclusion, these data highlight the importance of PON1 192 R allele and high Para/Aryl ratio in susceptibility to ischemic stroke in the population. The presence of the 192 R allele potentiates the risk of stroke especially in hypertensive people. Decreased Aryl and increased Para/Aryl, Para/HDL and Aryl/HDL ratios may be markers indicated the increased susceptibility to ischemic stroke in the population.
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http://dx.doi.org/10.1007/s11033-012-2027-8DOI Listing
December 2012

Effect of Satureja khuzestanica essential oil on oxidative stability of sunflower oil during accelerated storage.

Nat Prod Res 2012 8;26(15):1458-63. Epub 2011 Aug 8.

Food Science and Technology Department, College of Agriculture, Shiraz University, Shiraz, Iran.

In this study, the application of various concentrations (0.02%, 0.04%, 0.06% and 0.08%) of Satureja khuzestanica essential oil (EO) was examined on the oxidative stability of sunflower oil and compared to butylated hydroxyanisole (BHA) during storage at 60°C. Gas chromatography (GC) and GC-mass spectrometry analyses of the oils revealed that carvacrol (87.7%) was the major component of EO. Peroxide value and anisidine value measurements in sunflower oil showed that all concentrations of EO had antioxidant effects in comparison to BHA. Oil samples supplemented with EO concentration of 0.08% were the most stable during storage (p < 0.05). EO also was able to reduce the stable free radical 2, 2-diphenyl-1-picrylhydrazyl with a 50% inhibition concentration (IC₅₀) of 31.5 ± 0.6 µg mL⁻¹. Therefore, the results indicate that EO could be used as a natural antioxidant in food lipids.
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http://dx.doi.org/10.1080/14786419.2011.606220DOI Listing
November 2012