---

In this research, total phenolic content, total flavonoids content and total antioxidant activity of defatted sunflower seeds were evaluated. The antioxidant activity was determined using scavenging capacity of diphenyl-1-picrylhydrazyl. The results showed that the extraction of phenolic compounds, flavonoids and free radical-gathering capacity depends on the type of solvent, temperature, and time of extraction. So that the content of the total phenol content, and antioxidant activity (152.026 mg/g and 97.760 %) of the extract of the seeds were higher at the same conditions (80 , 2h) by methanol, and total flavonoid content (21.5 mg/g) was reported to be higher using acetone as the solvent. According to the obtained results, there was found a linear relationship between the percentage of phenolic compounds and radical scavenging activity and an inverse relationship was observed between the level of flavonoids compounds and total phenol content. The results showed that extraction by methanol at 80 and for 2 hours, resulted in higher amounts of phenolic compounds, therefore; the mentioned extract was applied as the natural antioxidants for comparison with synthetic antioxidants (BHA) in sunflower oil. The results revealed powerful effects of extracted sunflower extracts, in which the samples containing 0.1% of extract, acted similar to 0.01% BHA.

---

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).
 

---

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

---

Vitis vinifera subsp. Sylvestris, belonging to vitis family and is one of the indigenous plants of Iran, was collected from Miankalleh. In this research, different plant extractions (methanol, water, chloroform, ethyl acetate) were obtained from the leaf and fruit of wild grapes. The yield of extraction was determined. Also, the total phenol and total flavonoid content of different extracts were analyzed and the antioxidant activity of the extracts was assessed using DPPH (2, 2-diphenyl-1-picrylhydrazyl) and FRAP (ferric reducing power) methods. Our investigation showed that the aqueous extract of leaf (14.35%) and fruit (12.71%) had the highest level of extraction yield. The total phenolic content of the fruit was higher than the leaf. Also, the methanolic extract had a higher total phenolic content than other extracts in leaf (2.9±0.25 mg/g) and fruit (12.3±0.1 mg/g).Regarding the total flavonoid content, the methanolic extract of the fruit with 9.7±0. 03 mg/g, had the highest level. Investing the antioxidant activity using DPPH assay revealed that the aqueous leaf extract with IC50 of 26.74±0.12 µg/ml had the best result. The methanolic extract of the leaf was more potent than other extracts in the FRAP assay. In conclusion, the phytochemical analysis of the leaf and fruit of wild grapes showed that the methanolic extract had the best performance.

---

This study was done as a response to recent demands for developing and introducing new natural preservatives and quality enhancers for application in food industry. The emulsion produced by ultrasonic method, was consisted of coriander essential oil nano-droplets dispersed in Aloe vera extract. The two ingredients were tested individually and proved to have antioxidant and antibacterial activities. Total phenolic and flavonoid content of nanoemulsion estimated 33.53 mg GAE/g and 657.33 mg QE/g nanoemulsion respectively. DPPH and ABTS radical scavenging evaluated about 73.70 and 71.30 percent at 300 mg/mL concentration of nanoemulsion. Four methods (disk diffusion agar, well diffusion agar, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC)) were used to evaluating antimicrobial effect of prepared nanoemulsion. Similar to disk diffusion agar method, the results of well diffusion agar method showed the inhibition zones with diameters less than 10 mm. Based on MIC and MBC results, the nanoemulsion had an inhibitory effect on all subjected pathogens with MBC of 512 mg/ml against Staphylococcus aureus and Bacillus cereus while higher concentrations than 512 mg/mL were required for other pathogens. Overall results of four antibacterial tests indicated a stronger effect of nanoemulsion on the Gram-positive pathogens than the Gram-negative bacteria used in this study. Prepared coriander essential oil nanoemulsion in Aloe vera extract can be used as an antioxidant preservative with high performance in the food industry yet it is required to do more tests on this nanoemulsion to reach the valid effective concentrations.