اخبار و اعلانات

 آمار

تعداد نشریات284
تعداد نشریات سازمان82
تعداد شماره‌ها3,037
تعداد مقالات33,984
تعداد مشاهده مقاله45,784,982
تعداد دریافت فایل اصل مقاله77,193,172
Ghaderi, Sajad, Karimian, Vahid, Ramak, Parvin. (1403). Investigating the Antioxidant Activity of Two Medicinal Plants; Thymus daenensis Čelak. And Echinophora cinerea (Boiss.) Hedge & Lamond Essential Oils in Soybean Oil by Neuro-Fuzzy Modeling. سامانه مدیریت نشریات علمی, 13(Special), 897-906. doi: 10.22034/jmpb.2024.364124.1627
Sajad Ghaderi; Vahid Karimian; Parvin Ramak. "Investigating the Antioxidant Activity of Two Medicinal Plants; Thymus daenensis Čelak. And Echinophora cinerea (Boiss.) Hedge & Lamond Essential Oils in Soybean Oil by Neuro-Fuzzy Modeling". سامانه مدیریت نشریات علمی, 13, Special, 1403, 897-906. doi: 10.22034/jmpb.2024.364124.1627
Ghaderi, Sajad, Karimian, Vahid, Ramak, Parvin. (1403). 'Investigating the Antioxidant Activity of Two Medicinal Plants; Thymus daenensis Čelak. And Echinophora cinerea (Boiss.) Hedge & Lamond Essential Oils in Soybean Oil by Neuro-Fuzzy Modeling', سامانه مدیریت نشریات علمی, 13(Special), pp. 897-906. doi: 10.22034/jmpb.2024.364124.1627
Ghaderi, Sajad, Karimian, Vahid, Ramak, Parvin. Investigating the Antioxidant Activity of Two Medicinal Plants; Thymus daenensis Čelak. And Echinophora cinerea (Boiss.) Hedge & Lamond Essential Oils in Soybean Oil by Neuro-Fuzzy Modeling. سامانه مدیریت نشریات علمی, 1403; 13(Special): 897-906. doi: 10.22034/jmpb.2024.364124.1627

Investigating the Antioxidant Activity of Two Medicinal Plants; Thymus daenensis Čelak. And Echinophora cinerea (Boiss.) Hedge & Lamond Essential Oils in Soybean Oil by Neuro-Fuzzy Modeling

Journal of Medicinal plants and By-products
مقاله 19، دوره 13، Special، بهمن 2024، صفحه 897-906    اصل مقاله (1.25 M)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22034/jmpb.2024.364124.1627
نویسندگان
Sajad Ghaderi1؛ Vahid Karimian* 2؛ Parvin Ramak3
1Department of Nutrition, Faculty of Health and Nutrition Sciences, Yasuj University of Medical Science (YUMS), Iran
2Department of Forest, Range and Watershed Management, Faculty of Agriculture and Natural Resources, Yasouj University, Yasouj, Iran
3Research Division of Natural Resources, Lorestan Agricultural and Natural Resources Research and Education Center, AREEO, Khorramabad, Iran
چکیده
The aim of this study was to evaluate the composition of essential oils from Thymus daenensis Čelak. and Echinophora cinerea (Boiss.) Hedge & Lamond and predict oil oxidation using Neuro-Fuzzy modeling. In the hydrodistillation (HD) method, the starting time and total time for essential oil accumulation were 24 and 235 minutes, respectively. In the microwave-assisted hydrodistillation (MACE) method, these times were 8 and 58 minutes, respectively. The results indicated that the extraction yields of T. daenensis and E. cinerea using the HD and MACE methods were 2.26%, 2.34%, 1.18%, and 1.37%, respectively. For E. cinerea, the results were as follows. T. daenensis at a dosage of 500 mg/kg and E. cinerea at a dosage of 1000 mg/kg exhibited the most effective antioxidant activity. GC-Mass analysis results showed that thymol (39.8%) and p-cymene (19.2%) are the major compounds of T. daenensis, while α-phellandrene (16.6%), α-pinene (16.5%), p-cymene (15.8%), and thymol (13.3%) are the major compounds of E. cinerea's essential oil. Prediction of antioxidant activity for T. daenensis and E. cinerea involved using a feedforward backpropagation network with a topology of 2-4-3 and 2-3-3 as the optimized models, respectively. Neuro-fuzzy modeling was a suitable approach for assessing soybean oil's oxidation rate and evaluating essential oils' antioxidant properties.
کلیدواژه‌ها
Medicinal plant؛ Thymus daenensis؛ Echinophora cinerea؛ Essential oil؛ Neuro-Fuzzy
مراجع
  1. Keramat M., Golmakani M.T. Effect of Thymus vulgaris and Bunium persicum essential oils on the oxidative stability of virgin olive oil. Grasas y aceites. 2016; 67 (4), 162. ‏
  2. Bera D., Lahiri D., Nag A. Studies on a natural antioxidant for stabilization of edible oil and comparison with synthetic antioxidants. J. Food Engin. 2006; 74: 542-545.
  3. Taghvaei M., Jafari S.M. Application and stability of natural antioxidants in edible oils in order to substitute synthetic additives. J. Food Sci. Technol. 2015; 52: 1272-1282.
  4. Karimian V., Sepehry A., Barani H., Nejad Ebrahimi S., Mirjalili M.H. Productivity, essential oil variability and antioxidant activity of Ferula assa-foetida L. oleogum-resin during the plant exploitation period. J. Essential Oil Res. 2020; 32: 1-11.
  5. Nickavar B., Mojab F., Dolat-Abadi, R. Analysis of the essential oils of two Thymus species from Iran. Food Chem.2005; 90: 609-611.
  6. Lee S. J., Umano K., Shibamoto T., Lee K. G. Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties. Food Chem. 2005; 91: 131-137.
  7. Emami Bistgani Z., Ataollah Siadat S., Bakhshandeh A., Ghasemi Pirbalouti A., Hashemi M., Maggi F., Morshedloo M. Application of combined fertilizers improves biomass, essential oil yield, aroma profile, and antioxidant properties of Thymus daenensis Celak, Industrial Crops and Products. 2018; 121: 434-440.
  8. Gholivand M.B., Rahimi-Nasrabadi M., Mehraban E., Niasari M., Batooli H. Determination of the chemical composition and in vitro antioxidant activities of essential oil and methanol extracts of Echinophora platyloba DC. Natural Product Res. 2011; 25: 1585-1595.
  9. Saei-Dehkordi S.S., Fallah A.A., Saei-Dehkordi S.S., Kousha S. Chemical Composition and Antioxidative Activity of Echinophora platyloba DC. Essential Oil, and Its Interaction with Natural Antimicrobials against Food-Borne Pathogens and Spoilage Organisms. J. Food Sci. 2012; 77: 631-637.
  10. Ferhat M.A., Meklati B.Y., Smadja J., Chemat F. An improved microwave Clevenger apparatus for distillation of essential oils from orange peel. J. Chromatography. 2006; 1112: 121-126. ‏
  11. Golmakani M.T., Rezaei K. Comparison of microwave-assisted hydrodistillation with the traditional hydrodistillation method in the extractionof essential oils from Thymus vulgaris L. Food Chem. 2008; 109: 925-930.
  12. Gavahian M., Farahnaky A., Javidnia K., Majzoobi M. Comparison of ohmic-assisted hydrodistillation with traditional hydrodistillation for the extraction of essential oils from Thymus vulgaris L. Innovative Food Sci. Emerging Technol. 2012; 14: 85-91. ‏
  13. Hashemi M.B., Niakousari M., Saharkhiz M.J. Antioxidant activity of Satureja bachtiarica Bunge essential oil in rapeseed oil irradiated with UV rays. European J. Lipid Sci. Technol. 2011; 113: 1132-1137.
  14. Seidi Damyeh M., Niakousari M., Golmakani M.T., Saharkhiz M.J. Microwave and ohmic heating impact on the in situ hydrodistillation and selective extraction of Satureja macrosiphonia essential oil. J. Food Processing and Preservation. 2016a; 40: 647-656. ‏
  15. Seidi Damyeh M., Niakousari M., Saharkhiz M.J., Golmakani M.T. Evaluating the Effect of Essential Oil Extraction Method from Satureja macrosiphonia on Its Biological Activities: Ohmic‐and Microwave‐Assisted Hydrodistillation. J. Food Processing and Preservation. 2016b; 40: 697-706. ‏
  16. Adams R., P. Identification of essential oil components by gas chromatography/mass spectrometry. (4th ed.). Allured Publishing Corp., Carol Stream, IL. 2012.
  17. Official Method Cd 8b-90. Peroxide Value Acetic Acid-Isooctane Method. Sampling and Analysis of Commercial Fats and Oils.2003.
  18. AOCS Official Method Cd 18-90: p-Anisidine Value. Official Methods and Recommended Practices of AOCS. 2017.
  19. AOCS Official Method Cd 19-90: 2-Thiobarbituric acid value direct method. Animal Models of Diabetic Complications Consortium: AMDCC Protocols. 2001.
  20. Taghvaei M., Jafari S.M., Assadpoor E., Nowrouzieh S., Alishah O. Optimization of microwave-assisted extraction of cottonseed oil and evaluation of its oxidative stability and physicochemical properties. Food Chem. 2014; 160: 90-97.
  21. Terigar B.G., Balasubramanian S., Boldor D., Xu.Z., Lima M., Sabliov C.M. Continuous microwave-assisted isoflavone extraction system: Design and performance evaluation. Bioresource Technol. 2010; 101: 2466-2471.
  22. Zigoneanu I.G., Williams L., Xu.Z., Sabliov C.M. Determination of antioxidant components in rice bran oil extracted by microwave-assisted method. Bioresource Technol. 2008: 99: 4910-4918.
  23. Lucchesi M. E., Chemat F., Smadja J. Solvent-free microwave extraction of essential oil from aromatic herbs: comparison with conventional hydro-distillation. J. Chromatography A. 2004; 1043: 323-327. ‏
  24. Rezvanpanah S., Rezaei K., Razavi S.H., moini S. Use of Microwave-assisted Hydrodistillation to Extract the Essential Oils from Satureja hortensis and Satureja montana. Food Sci Technol Res. 2008; 14: 311-314.
  25. Lucchesi M.E., Smadja J., Bradshaw S., Louw W., Chemat F. Solvent free microwave extraction of Elletaria cardamomum L.: A multivariate study of a new technique for the extraction of essential oil. J Food Engin. 2007; 79: 1079-1086. ‏
  26. Asnaashari E., Asnaashari M., Ehtiati A. Farahmandfar R. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks (MLP and RBF) for estimation of oxidation parameters of soybean oil added with curcumin. J. Food Measurement and Characterization. 2015; 9: 215-224.
  27. Karaman S., Ozturk I., Yalcin H., Kayacier A., Sagdic O. Comparison of adaptive neuro-fuzzy inference system and artificial neural networks for estimation of oxidation parameters of sunflower oil added with some natural byproduct extracts. J. Sci. Food Agric. 2011; 92: 49-58.
  28. Akoh C.C., Min D.B. Food lipids chemistry, nutrition, and biotechnology. CRC London, New York. 2008; 121: 3810–3810.
  29. Shahsavari N., Barzegar M., Sahari M.A., Naghdi Badi H. An investigation on the antioxidant activity of essential oil of Zataria multiflora Boiss. in soy bean oil. J Med Plants. 2008; 4: 56-68. ‏
  30. Gursul S., Karabulut I., Durmaz G. Antioxidant efficacy of thymol and carvacrol in microencapsulated walnut oil triacylglycerols. Food Chem. 2019; 278: 805-810. ‏
  31. Iqbal S., Bhanger M.I. Stabilization of sunflower oil by garlic extract during accelerated storage. Food Chem. 2007; 100: 246-254.
  32. Shaker E.S. Antioxidative effect of extracts from red grape seed and peel on lipid oxidation in oils of sunflower. LWT - Food Sci Technol. 2006; 39: 883-892.
  33. Amarowicz R., Zegarska Z., Rafałowski R., Pegg R.B., Karamac M., Kosinska A. Antioxidant activity and free radical-scavenging capacity of ethanolic extracts of thyme, oregano, and marjoram. European J Lipid Sci Technol. 2009; 111: 1111-1117.
  34. Hras A.R., Hadolin M., Knez Z., Bauman D. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chem. 2000; 71: 229-233.
  35. Loziene K., Venskutonis P.R., Šipailiene A., Labokas J. Radical scavenging and antibacterial properties of the extracts from different Thymus pulegioides L. chemotypes. Food Chem. 2007; 103: 546-559.
آمار
تعداد مشاهده مقاله: 248
تعداد دریافت فایل اصل مقاله: 258


counter
سامانه مدیریت نشریات علمی. طراحی و پیاده سازی از سیناوب