Edible parts of two varieties of date palm (Mazfati and Kalute varieties) (Phoenix dactylifera) fruits (DPF) from Iran were analyzed to determine their phenolic compound and antioxidant activities (AA). Antioxidant activity evaluated using typical methods such as 2, 2-diphenyl-1-picrylhydrazyl (DPPH), reducing power and total antioxidant method. The total phenolic content (TPC) of the DPF was measured using Folin-Ciocalteau method. The samples used in this study included samples were gathered at three stages of khalaal, rutab, tamr and dried date from Bam and Jiroft date. The TPC ranged from 2.89 to 4.82, 1074 to 856.4 and 782.8 mg gallic acid equivalents (GAE/100 gdw sample) for khalal, rutab and tamr stage of Mozafati variety, respectively. This work demonstrates the potential of Iranian dates as good sources of antioxidant which can be used as functional food ingredients. The influence of sun drying process and oven drying at temperature ranged 50-80 °C on phenolic compounds and AA of date palm fruits were investigated. Result of drying process showed that TPC and AA varied with temperature and decreased by increase of drying temperature (from 667.3 to 610.5 mg galic acid in sun dried dates of Mozafati and Kaluteh respectively to 314.2 and 210.4 in dried dates (80 °C) of Mozafati and Kaluteh respectively).

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Background: Spirulina platensis is a photosynthetic microalgae with fibrous filamentous that belongs to the cyanobacteria family. In this study, we investigated the effects of ethanol and methanol extracts as well as the powder of spirulina platensis microelements on the sensory and texture properties of the bread. Methods: In order to determine the texture characteristics, we applied a texture analyser and conducted the Texture Profile Analysis test (Double-Density Compression). Sensory evaluation (hedonic scale 1−5) of the samples was performed by 10 trained panelists. Results: The results showed that use of spirulina microalgae in the formulation of bread altered the tissue properties significantly compared with the control sample. Addition of the spirulina decreased the hardness of the bread compared to the control sample. Moreover, addition of the methanol extract resulted in the highest adhesiveness, while addition of ethanol extract and spirulina microalgae powder led to the highest springiness rate among the samples. The highest and lowest amounts of gumminess were observed in bread samples containing spirulina microalgae powder and control treatments, respectively. The control sample received the highest score regarding all of the sensory features. Samples with spirulina powder received the lowest sensory properties. Conclusion: We can produce spirulina fortified bread with desirable nutritional and sensory characteristics.

Background: Herbals are rich in effective compounds such as phenolic and antioxidant. Various methods are developed to extract these compounds, including Soxhlet, maceration, microwave, and ultrasound. The extraction method affects the quantity and quality of materials. Objectives: The current study aimed to investigate the effect of ultrasound in phenolic and antioxidants compounds extraction from Caper roots. Methods: Response surface methodology (RSM) and Box-Behnken design were used to optimize the two extraction parameters, including extraction time (10, 25, and 40 min) and ultrasound power (40%, 70%, 100 %) by aqueous and alcoholic solvents. Results: Based on the results, ultrasound power was more effective than the extraction time. A direct association was observed between ultrasound power and the extraction time with the total extraction. The optimum aqueous and alcoholic extraction condition for phenolic and antioxidant compounds extraction were as follow: extraction time 36 min and ultrasound power 91 percent. Total phenolic content was obtained 14.96 mg/g with aqueous solvent and 17.24 mg/g with alcoholic solvent, and IC50 was 52.17 µg/mg with aqueous solvent and 40.20 µg/mg with alcoholic solvent. Conclusions: Overall, alcoholic extracts had more phenolic and antioxidant compounds than aqueous extracts.

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