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Twenty spices were employed to preserve the cooked and uncooked fillet of Puntius sarana (Hamilton) and Puntius ticto (Hamilton). IC₅₀ values of 2,2^’-diphenyl-1-picrylhydrazyl(DPPH) based free radical scavenging activity ranged from 0.1123 μg ml^-1 in turmeric to 13.035 μg ml^-1 in roman coriander. Phenol content ranged from 0.365 μg g^-1 in onion to 5.67 μg g^-1 in clove. The raw and cooked fillets of P. sarana, and the cooked fillet of P. ticto, treated with garlic recorded the highest rates of thiobarbituric acid (TBA) reactivity (P< 0.05). For raw P. ticto, both the control and garlic treated fillet recorded higher rates of TBA reactivity (P< 0.05). Fillet of both fish species recorded higher TBA reactivity under raw condition, compared to cooked fillet. This condition was similar for the spice treated fillet. The exceptions were garlic, green and black cardamom, roman coriander and onion for P. sarana and garlic, cumin, field mustard, black pepper and poppy seed for P. ticto, where TBA reactivity was higher in cooked condition. It is recommended that spices with active phenolic antioxidants be used to inhibit the lipid oxidation in P. sarana and P. ticto. However, application of garlic extract for fillet preservation should be avoided until further documentation.

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This study was carried out to evaluate how various amounts of nanozeolite decrease the effects of Aflatoxins (AF) on color and oxidative stability of the broiler thigh meat. Three hundred and thirty six one-day-old Ross 308 male broiler chickens were divided into six groups including a control group, which received diet without AF and nanozeolite, and five treatment groups that received diet with 0.5 ppm of AF, as well as 0, 0.25, 0.5, 0.75, and 1% of nanozeolite. Results showed that broilers fed by AF contaminated diet without nanozeolite had the highest rate of L* and a* values and the lowest rate of b* value (P> 0.05). AF contaminated diet without nanozeolite increased ThioBarbituric Acid Reactive Substances (TBA-RS) significantly, compared to the control group and the treatment groups that received AF and nanozeolite (P< 0.05). Results suggest that nanozeolite (especially 0.75 and 1%) is able to reduce the adverse effects of AF on meat quality, especially lipid oxidation.

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Natural antioxidants are nowadays used to replace synthetic antioxidants to delay or prevent the oxidation of edible oils. In this study, Rapeseed (Brasica napus L.) was used as a natural compound to improve oxidative stability and increase shelf life of soybean oil. In this study, the extract was extracted under the influence of three variables at three levels: concentration (200, 500 and 800 ppm), time (10-30 minutes) and temperature (35-55°C). After extraction optimization, extracts with the highest antioxidant activity and total phenolic compounds were added to soybean oil with three concentrations (800, 500 and 200 ppm) and then oil samples at three levels temperature (72, 48 and 24 hours) and temperature (65, 55 and 45°C) were maintained. After various experiments on the extracts, the best extraction conditions for the extracts were determined using response surface methodology and extraction at optimum conditions. The results of the extract extraction optimization process showed that in the hydroethanolic extract, the optimal concentration was 200 ppm, the optimal time was 30 minutes and the optimum temperature was 47.028°C, which was used to evaluate the optimal amount of inhibitory free radical activity and total phenolic compounds in hydroethanol extraction were 43.885% and 39.852 mg GA/g, respectively. The time obtained from the oxidative stability of the oil showed that the time was 72 hours, the concentration was 200 ppm, and the temperature was 45°C. The results of oxidative stability of oil showed that the peroxide and thiobarbiotic acid indices in hydroethanolic extraction were 2.388 meq O₂/kg and 0.329 mg/kg, respectively. The results of this study showed that natural antioxidants can be used as an alternative to synthetic antioxidants in edible oil formulations.
 

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Nowadays, by proving the harmful effects of synthetic antioxidants on human health, food scientists are seeking natural compounds to replace synthetic antioxidants. In this study antioxidant properties of Bene (Pistacia atlantica) oil in stabilizing crude soybean oil were investigated. Treatments were prepared by blending different ratios of Bene oil with soybean oil (1, 3, and 5%w/w) and synthetic antioxidants of TBHQ (100 ppm) and BHT (200 ppm) along with the antioxidant free soybean oil were used as a control to monitor stability at accelerated oxidation conditions (70 °C). At different time intervals (2 to 12 days), peroxide value, acid value and thiobarbituric acid of samples were evaluated. Fatty acid profile of Bene oil was analyzed using gas chromatography and its total phenolic content and antioxidant properties were measured using Folin-Ciocalteu and DPPH methods, respectively.  Results showed that the predominant fatty acid in Bene oil was oleic acid (% 56.53) and Free Radical scavenging activity and total phenol content were 64.7 ± 2.6 % and 87.3 ± 4.5 μg/mg, respectively. Accelerated oxidation test showed that antioxidant properties of 5% Bene oil containing samples were comparable with BHT samples. Generally, the results of this study showed the ability of Bene oil in retarding the oxidation of crude soybean oil.
 

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Today, one of the problems of the food industry is the use of synthetic compounds as preservatives, the potential dangers of each of these compounds for human health have been proven. Currently synthetic antioxidants such as butyl hydroxyl anisole and butyl hydroxyl toluene are used in the oil industry. The purpose of this research is to investigate the effect of ultrasound pretreatment on the extraction of phenolic compounds from the herb flower on oxidative stability of the oil containing the resulting extract. In this research, from the extract of Artemisia annua flower with the help of ultrasound pretreatment with a fixed intensity of 24KHz and a fixed temperature of the laboratory and the application times of ultrasound waves is 10, 20 and 30 minutes and methanol solvent extraction by maceration method with a fixed time of 48 hours and it was used a stabilize soybean oil at a constant temperature in the laboratory (control). With the help of the response level method, the most appropriate ultrasonic pretreatment for 30 minutes. Then, different concentrations of 0,50, 100, 250, 500 and 1000 ppm were prepared after ultrasonic pretreatment for 30 minutes. The results showed that the pretreatment with a concentration 0f 1000 ppm  with the highest amount of phenolic compound extaction (28/15) mg/g and DPPH free radical  inhibitory power (53/30)% was the most  suitable sample that was added  to the oil and  The tests related to the stability of soybean oil including: peroxide index, acid index and thiobarbituric acid index were performed, which according to the results of the tests had an upward trend and the most stabilizing effect was at a concentration of 1000 ppm.