The study of anthocyanin and phenolic acids has always received much attention due to their extensive range of colors and potential benefi cial health effects. In this study extraction of anthocyanins from barberry, eggplant peel and red cabbage was investigated by using different organic solvents. Soluble solid content, antioxidant capacity, total monomeric anthocyanins and total phenolic content were determined and then degradation kinetics of anthocyanin in different solution during freezing process was assayed. In order to examine the effect of different acids on the degree of extraction of anthocyanin and total phenol, varied concentration of hydrochloric, citric and acetic acids were dissolved in a mixture of water and ethanol to prepare acidifi ed aqueous solution. Results indicated that citric acid solution is one of the best solvents for phenolic and anthocyanin extraction which showed the best scavenging activity of DPPH radical. Results from degradation kinetics of total monomeric anthocyanins revealed that stability of anthocyanins in the solution depended on temperature and other ingredients which are present in the medium. Moreover, the present data confi rmed that barberry and red cabbage acidifi ed extracts could be one of the more stable natural food colorants based on anthocyanins.

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This research reports on the studied effect of the intensity of ultrasound (24 kHz) on the quality characteristics of olive oil, sesame oil, sunflower seed oil, and tallow olein. These characteristics (free acidity, peroxide value, conjugated dienes concentration, viscosity, iodine value, turbidity, color values, and melting behavior) were determined in oil samples before and after ultrasonic treatment. Changes in the oxidation parameters showed that the highintensity ultrasound treatment accelerated the deterioration of oils. In most cases, extra-virgin sesame oil was most resistant to deterioration from sonicating treatments. The decreases in β-carotene content and Hunter values revealed that ultrasound might have good potential for bleaching oils at an appropriate intensity and frequency. The differential scanning calorimeter thermograms, viscosity, and turbidity results indicated that ultrasound probably accelerates the polymerization of the oils. The present study has confirmed that some changes in the physicochemical parameters or structures of oil components had occurred. These changes depended on the sources and initial conditions of the oils as well as the intensity of the applied ultrasound.

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Twenty seven Iranian olive oil samples were collected from different provinces to evaluate fatty acids and sterol compositions. The samples were collected from different geographical locations that varied in altitude, temperature, humidity and rain fall. The sample collected from the northern part of Iran by the Caspian Sea had higher oleic acid [G 2 sample (75.98%)] and lower linoleic acid [Go 5 sample (6.5%)] and palmitic acid [G 2 sample (10.78%)] concentrations than samples from the southern part of the country such as F 1 whose contents of C16:0, C18:1 and C18:2 were 15.27, 62.73 and 16.09%, respectively, in the southern part, the climate is dry and the temperature variation is wider and the elevation is 1,488 m. The results indicated that oleic acid was the predominant fatty acid with 62.7% for F 1 sample in the warmer climate at the south of Iran to 76.0% for G 2 sample in the cooler climate in the north of Iran. According to the results, the highest content of b-sitosterol was 87% related to samples G 9 and Z 3 from the north of Iran and the lowest content was 69.95% related to sample F 1-24 from the south of Iran. Clustering techniques such as principal component analysis and hierarchical cluster analysis were carried out on olive composition data to show similarities and discrimination between samples as a function of the cultivation zone. The two methods applied clearly showed the effect of growing regions on the distribution of the olive oil samples in the high dimensional space created by fatty acid and sterol compositions.