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Articles by R. Jamee
Total Records ( 2 ) for R. Jamee
  E. Nikkhah , M. Khayamy , R. Heidari and R. Jamee
  Anthocyanins are natural pigments widely distributed in nature. Anthocyanin color molecules are a subclass of flavonoids. They are responsible for the reds, purples and blues in many flowers, fruits and vegetables. Fruits and berries are the most sample sources of anthocyanins in nature. Berries and fruits are an important part of the Finnish diet. In many researches the positive effect of fruit and berry intake on human health has been reported. Anthocyanins are considered to contribute to the healthiness of fruits and berries for their antioxidant, anti-carcinogenic, anti-inflammatory and anti-angiogenic properties for example. Anthocyanins can also improve the nutritional value of processed foods by preventing oxidation of lipids and proteins in the food products. However, the stability of anthocyanins becomes most significant also in this case, as in the case of color quality. In this study the anthocyanin pigment was extracted from the three different berries (Morus nigra L., Morus alba var. nigra and Fragaria L.). Using the soaking and wetting in ethanol (1% acidified). The extracted anthocyanin pigments then were exposed to three different concentration of sugar (sucrose) (20, 40 and 60%). Three groups of anthocyanin solutions keeping in darkness and refrigerator for 63 days and per 3 week, the quantity of anthocyanin absorbance recorded in 520 nm. In this study, according to statistical analysis, primary concentration (20%) of sugar (sucrose) has protective effect on Anthocyanins, but in higher concentration this effect is decreased.
  N. Fekri , M. Khayami , R. Heidari and R. Jamee
  Mucilage, a complex carbohydrate with a great capacity to absorb water, should be considered a potential source of industrial hydrocolloid.To examine moisture, dry weight, yield, ash and protein content, mucilaginous material were extracted from seeds by mixing the seeds with distilled water (1:20 w/v), stirring the seed-water mixtures for 3 h at 75C, separating the mucilage extract from the seeds by filtration through a muslin and were precipitated with 3 times its volumes of 96% ethanol. The precipitates were separated by centrifugation (6500 rpm, 15 min). The data were analyzed by one-way ANOVA and Tukey test and compared in one significant levels of p< 0.05. The linseed mucilage had 4.57% moisture, 95.43% dry weight, 8.6% yield, 5.8% ash and 12.3% protein. The basil mucilage had 4.86% moisture, 95.14% dry weight, 2.07% yield, 0.84% ash and 10.9% protein. The dragon head mucilage had 4.93% moisture, 95.06% dry weight, 1.88% yield, 0.28% ash and 45.7% protein. The quince mucilage had 4.38% moisture, 95.62% dry weight, 10.9% yield, 8.24% ash and 20.9% protein. Results showed significant differences in yield mucilage content between flaxseed and quince with together and with basil and dragon head. Significant differences in ash content were observed between flaxseed and quince with basil and dragon head. The dragon head had significant difference in protein content with flaxseed, basil and quince.
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