This study is the first report using tea fungus -kombucha‖ to ferment natural pomegranate juice to produce a fermented beverage with high content of glucuronic acid, as a human health beneficial component. We profited the acetic acid bacteria and yeasts symbiotic layer, which is well known in producing pharmaceutical beverages with considerable released organic acids such as glucuronic acid. Also, we used the natural pomegranate juice with high amount of carbohydrate and acid, as a favourable substrate for the fermentation process. The yield of glucuronic acid production was monitored by cultivating natural pomegranate juices under the 17 optimized-combinations of three distinct sucrose concentrations, fermentation temperatures, and processing time. The combinations were designated by applying the statistical response surface methodology method. The maximum amount of glucuronic acid 17.074g/l determined in the media with 8g/l supplementary sucrose after 14 days fermentation at 37°C, using high-performance liquid chromatography. Along with glucuronic acid production, effect of the three factors -sugar concentration, processing temperature and time -was also examined on changes of five physical and chemical properties of the fermented pomegranate juices, including; pH value, remained sucrose and reducing sugar content, kombucha layer biomass, and total acidity. Within 14-day fermentation process, the pH values showed decrease, the layers' mass presented considerable increase, and the total acid content increased in the beverages. Overall, obtained data suggested that natural pomegranate juice can be a potential candidate for further development as a functional beverage to support the maximum human daily intake of glucuronic acid (45mg for a 70kg adult).

It is necessary to develop a simple way to achieve food quality quantitatively. Nanotechnology is a key advanced technology enabling contribution, development, and sustainable impact on food, medicine, and agriculture. In terms of medicinal and therapeutic properties, Hypericumperforatum is an important species. For this study, a randomized complete block design with three replications was used in each experimental unit. The foliar application of selenite and nano-selenium (6, 8, 10, and 12 mg/l), control (distilled water), at the rosette stage and harvesting at 50% flowering stage has been applied as an alleviation strategy subjected to producing essential oils and antioxidant activity. Experimental results revealed that the selenite and nano selenium fertilizers had a significant effect on traits such as total weight of biomass, essential oil percentage, the content of hypericin and hyperforin, the selenium accumulation in the plant, relative leaf water content, chlorophylls, phenolic content, proline, catalase, peroxidase, malondialdehyde, and DPPH. The highest essential oil content was obtained from the control treatment when the accumulation of selenium was achieved with 12 mg/l nano-selenium. The maximum rate of hypericin was seen in the foliar application of 8 mg/l selenite whereas the maximum hyperforin was gained at 10 mg/l selenium. Conceding that the goal is to produce high hypericin/ hyperforin, and also the accumulation of selenium in the plant, treatments of 6 and 8 mg/l of selenite and nano-selenium could be applied. Consequently, an easy detection technique proposed herein can be successfully used in different ranges, including biology, medicine, and the food industry.

No abstract

P ERSIAN oak (Quercus brantii Lindl.) is a common woody species in the Zagros forests of Iran. The current study evaluates the variation among the Q. brantii populations in the southwestern forests of Iran using amplified fragment length polymorphism (AFLP) and leaf morphology. A total of 135 trees were sampled from 27 populations representing nine regions in the provinces of Khuzestan (GOL, EMA, BAB, MOG, ALG), Chaharmahal and Bakhtiari (MON), Lorestan (KHA), Kohgiluyeh and Boyer-Ahmad (DIS) and Fars (BAA). Twelve morphological leaf traits were analyzed using PCA and Ward's clustering methods. The results of ANOVA showed significant differences between populations, but the PCA graph and clustering analysis could not separate the populations on the basis of leaf characteristics. An analysis of molecular variance indicated that most genetic variation was contained within populations (95%); differences between populations accounted for only 1% and 4% was attributed to variation between regions. The five regions of Khuzestan have similar genetic structures. This was observed for the regions in Fars, Lorestan and Chaharmahal and Bakhtiari. Region DIS of Kohgiluyeh and Boyer-Ahmad had a separate genetic structure. The Dendrogram of Quercus brantii populations based on AFLP marker and Cluster analysis of populations using Ward's method based on morphological data don't confirm each other and in both, populations mix together. The current study revealed the some morphological and molecular differences in some populations of Persian oak in Iran. Population genetic information can provide critical insights into range expansion and evolutionary potential to adapt to environmental changes.

Ö Z E T E kmek üretimi için hamur hazırlamanın çeşitli teknikleri vardır. Bu çalışmada Barbari ekmeğinin hamurunu üretmek için maya, fırın mayası, sodyum bikarbonat ve fırın mayasıyla sodyum bikarbonatın bir birleşimi kullanılmıştır. Ekmeğin dokusu, bayat ekmek ve ekmekteki uçucu bileşiklerin yapısı analiz edilmiştir. Sonuçlar, ekmek örneğinin yapısının fırın mayası ve sodyum bikarbonat birleşimiyle daha az sert olduğu ve daha geç bayatladığını göstermektedir. Genel olarak, bu ekmek tipinde 33 farklı uçucu bileşik olduğu görülmüştür. Bu bileşiklerin çoğu aldehit, alkol ve keton bileşikleridir. Anahtar KelimelerEkmek, hamur, fırın mayası, uçucu bileşikler. A B S T R A C TT here are various methods to process dough for bread production. In this study, sourdough, bakery yeast, sodium bicarbonate and a combination of bakery yeast and sodium bicarbonate were used to produce dough of Barbari bread. The structure of the texture of bread, bread staling and volatile compounds of bread samples were analyzed. The results showed that the texture of treated bread samples with a combination of bakery yeast and sodium bicarbonate had less hardness and were stale later. Generally, 33 volatile compounds were observed in this type of bread. Most of these compounds were aldehyde, alcohol, and ketones compounds.