Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions

Alavi, Nasireh; Golmakani, Mohammad‐Taghi

doi:10.1007/s10811-017-1190-7

Cited by 12 publications

(10 citation statements)

References 24 publications

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“…The control solution was prepared by taking the above‐mentioned steps without adding the oil sample. Finally, the PV was calculated using the following Equation (2) (Alavi & Golmakani, 2017):

italicPV ()(, normalm \frac{Eq}{kg}) goodbreak= \frac{((V_{normals} - V_{normalb}) \times N \times 1000)}{W}

where V S is the volume of sodium hydroxide solution used by the oil sample, V b is the volume of sodium hydroxide solution used by the control sample, W is the weight of the oil sample, and N is the normality of the used potassium hydroxide.…”

Section: Methodsmentioning

confidence: 99%

“…TOTOX value was calculated using peroxide/p‐AnVs and employing the following Equation (

4

) (Alavi & Golmakani, 2017):

TOTOX = 2 ()(, PV) + normalp - A . V

…”

Section: Methodsmentioning

confidence: 99%

“…The fatty acid profiles of the hulled and un‐hulled sesame oils were determined according to the method of Alavi and Golmakani ( 2017 ) and were analyzed by GC/FID (2017). The temperatures of injector and detector were at 250 and 300°C, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…In addition, the higher carotenoid contents in the hulled sesame oil improved its antioxidant activity (Alavi & Golmakani, 2017). Akbulut (2008) reported that the mineral contents of sesame products such as Al, Ca, B, Cu, Fe, K, Mn, Mo, Na, Ni, P, and Zn were increased by increasing the hulls' content, but Mg content was decreased.…”

Section: Totox Valuementioning

confidence: 99%

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Effects of sesame dehulling on physicochemical and sensorial properties of its oil

Amini,

Golmakani,

Abbasi

et al. 2023

Food Science & Nutrition

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At present, sesame oil is extracted from un‐hulled white sesame seeds by using cold press lubrication machines in local stores in Iran. This study aimed to evaluate the physicochemical properties and safety parameters of the hulled and un‐hulled white sesame oils. The fatty acid composition, antioxidant activity, oxalates content, total phenolic content, carotenoid content, acid value, peroxide value, p‐anisidine value, value total oxidation value (TOTOX), aflatoxins and pesticides residue, smoke point, color, relative density, and refractive index of oil sample were examined immediately after extracting the oil. The peroxide, p‐anisidine, and TOTOX value of the hulled and un‐hulled sesame oil samples were also examined periodically. After 7 months, the quality parameters were high and the oil samples were not consumable. Linoleic and oleic acids were the predominant fatty acids in the hulled and un‐hulled sesame oils. The results of this study showed that the oil extracted from raw un‐hulled sesame had a lower initial quality than hulled sesame oil and was oxidized more rapidly than it during the storage period. Virgin oils contained impurities acting like prooxidants and reduced their stability and shelf life. In addition, the un‐hulled sesame oil contained higher amounts of antinutrient compounds (e.g., oxalate and pesticide residues) than the hulled sesame oil. Aflatoxin was not detected in our oil samples.

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“…The control solution was prepared by taking the above‐mentioned steps without adding the oil sample. Finally, the PV was calculated using the following Equation (2) (Alavi & Golmakani, 2017):

italicPV ()(, normalm \frac{Eq}{kg}) goodbreak= \frac{((V_{normals} - V_{normalb}) \times N \times 1000)}{W}

Section: Methodsmentioning

confidence: 99%

“…TOTOX value was calculated using peroxide/p‐AnVs and employing the following Equation (

4

) (Alavi & Golmakani, 2017):

TOTOX = 2 ()(, PV) + normalp - A . V

…”

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Totox Valuementioning

confidence: 99%

See 2 more Smart Citations

Effects of sesame dehulling on physicochemical and sensorial properties of its oil

Amini,

Golmakani,

Abbasi

et al. 2023

Food Science & Nutrition

Self Cite

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“…The rate of AA reduction of WLC containing PCP in CUPRAC values in comparison with the IC 50 values was slower. According to [48], the IC 50 value indicates the amount of free radical quenching in ethanol solution while the CUPRAC shows the capability of reducing Cu (II) to Cu (I) in aquatic solution. Consequently, the capability of reducing Cu (II) to Cu (I) in aquatic solution was affected less during the storage period which shows active antioxidant components that have AA properties in aquatic solution decay less during the storage period.…”

Section: Total Anthocyanin Content Tablementioning

confidence: 99%

Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Mohammadi

Eskandari

Golmakani

et al. 2023

Journal of Food Processing and Preservation

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Whey-less cheese (WLC) containing different concentrations (1% and 2%) of purple carrot powder (PCP) was produced, then its physical, chemical, and sensorial characteristics were investigated during a six-week storage period (SP). The PCP-2% sample showed the highest total phenolic content at the beginning of the SP (163.58 mg gallic acid/100 g) and achieved the highest overall acceptance (3.95). Total anthocyanin content and a ∗ value were statistically stable during the SP. The antioxidant activity for PCP-2% was enhanced. Fortified WLC samples showed less hardness compared to the control. The results indicated that fortification of WLC with PCP could improve properties, and due to the acylated anthocyanins provided by PCP, the color remained constant during the SP. Furthermore, bioactive components of milk are preserved in WLC. Also, it is more cost-efficient and environmentally friendly. In conclusion, WLC fortified with PCP can be suggested as a dairy product with significant improved properties.

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Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese

et al. 2018

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Antioxidant properties of whole-cell Spirulina (Arthrospira platensis) powder expressed in olive oil under accelerated storage conditions

Cited by 12 publications

References 24 publications

Effects of sesame dehulling on physicochemical and sensorial properties of its oil

Effects of sesame dehulling on physicochemical and sensorial properties of its oil

Improving Properties of Whey-Less Cheese Fortified with Acylated Anthocyanin from Purple Carrot Powder during the Storage Period

Effect of Spirulina (Arthrospira platensis) powder on probiotic bacteriologically acidified feta-type cheese

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