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Articles by M. R. Oveisi
Total Records ( 2 ) for M. R. Oveisi
  B. Jannat , M. R. Oveisi , N. Sadeghi and M. Hajimahmoodi
  In recent years, hormones and hormone-like compounds have been frequently used in vegetable and livestock production to obtain a high yield performance in a shorter period of time, but depending on the use of anabolics in animal feed, anabolic residues that may occur in meat and meat products would present the risks to the human health. The present study was undertaken to detect and quantify the levels of trenbolone residues (a potent synthetic analog of testosterone) in the market meat in Iran. Cattle meat samples were collected from the markets in Tehran. A total of 120 samples of cattle meat were analyzed for level of trenbolone by Enzyme-Linked Immunosorbant Assay method. The average experimental values of trenbolone in cattle meat were 3.76±5.26ng/kg. This value gave no evidence for the illegal use of hormones in Tehran, but these results do not exclude the possibility of misuse of these potentially harmful chemicals in future. There is, therefore, need to routinely monitor these chemicals as a food quality and health control measure.
  B. Jannat , M. R. Oveisi , N. Sadeghi , M. Hajimahmoodi , M. Behzad , E. Choopankari and A. A. Behfar
  Sesame seed ( Sesamum indicum L.) is one of the world's most important and oldest oilseed crops with a high level content of antioxidant known to human health. The antioxidant factors responsible for the stability of roasted sesame seeds is highly affected by the conditions of the roasting process. Survey of the roasting temperature and time effects on antioxidants and total phenolic content in Iranian sesame seeds was the aim of this investigation. Spectrophotometer methods based on folin-ciocalteau reagent for determination of total phenolic content (TPC) and Ferric Reducing Antioxidant Power assay (FRAP) technique for total antioxidant activity were used before and after different roasting processes. Some of 8 Iranian sesame seeds cultivares were studied (n = 160), including Branching Naz, Non Branching Naz, Dezful, Darab, Karaj, Moghan, Varamin and Black sesame. The range of FRAP values was between 0.301±0.029μM and 1.746±0.083μM in Moghan and Branching Naz seasem seed cultivares, respectively. The FRAP value increased from 0.974±0.095 μ M in unroasted Branching Naz as a control to 1.746±0.083 μ M after roasting in 200ºC for 20min. Also TPCs increased significantly as the roasting temperature. The amount of TPC varied in different sesame cultivars from 20.109±3.967 μ M to 129.300±3.493 μ M in Varamin and Branching Naz sesame seed cultivares, respectively; also TPC increased from 70.953±5.863 μ M in unroasted Branching Naz sesame seed as a control to 129.300±3.493 μ M after roasting in 200ºC for 20 min .Branching Naz seasem seed cultivare was at the highest level in total antioxidants and total phenolic contents in comparison to other samples; however Moghan and Varamin cultivares were at the lowest level in total antioxidants and total phenolic contents, respectively. The present study showed that Iranian sesame seed can be considered as a good source of natural antioxidant specially after roasting. The optimum temperature and time roasting to obtain the most antioxidants and total phenolic content was 200º C for 20 min.
 
 
 
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