Volume 17, Issue 104 (2020)                   FSCT 2020, 17(104): 115-123 | Back to browse issues page


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Zeinali namdar N, Gharekhani M. Effect of infusion preparation condition of marjoram on the level of antioxidant activity and its heavy metals. FSCT 2020; 17 (104) :115-123
URL: http://fsct.modares.ac.ir/article-7-35111-en.html
1- P.hD student, Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran
2- Department of Food science and technology, Tabriz branch, Islamic Azad University, Tabriz, Iran , m.gharekhani@iaut.ac.ir
Abstract:   (2284 Views)
There are different methods for the preparation of infusions that can affect the properties of these infusions. The usual method for preparing of infusion is a maceration method that is made using boiling water and a filter. The aim of this study was to prepare marjoram infusion and evaluate the effect of the method of maceration and ultrasonic for different times (5 and 15 min) on phenolic, compounds, free-radical scavenging capacity (DPPH) and heavy metals (arsenic, lead and Cadmium) in the form of a completely randomized design. The results of data analysis obtained from the experiment showed that the preparation method of infusion had a significant effect on all the parameters of the study. The results showed that the amount of phenolic compounds, free-radical scavenging capacity (DPPH) and heavy metals (arsenic, lead and Cadmium)  increased by increasing the time of both processes (ultrasound and maceration). On the other hand, the use of ultrasound waves was found to increase the usefulness of the compounds and also the heavy metals in the marjoram infusion. The total amount of heavy metals measured in this study was less than the standard defined for heavy metals for plant and fruit infusions. Finally, according to the results of this research, it can be stated that using 15 min ultrasound was the best method for making marjoram infusion.
 
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Article Type: Original Research | Subject: Drinks in the food industry
Received: 2019/07/24 | Accepted: 2020/05/16 | Published: 2020/10/1

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