Iranian Journal of

Background and Objective: The Pesticides used in agriculture have caused great concern due to their adverse effects on human health. In this study, the effect of rinsing, crushing, filtering, clarifying with bentonite and pasteurization on the reduction of diazinon, ethion and phosalone during Asari grape juice was investigated.
Materials and Methods: Vineyard was sprayed during three growth stages before flowering, sour grape (ghooreh) and during grape ripening with phosalone, diazinon, ethion and in doses of 525, 600, 750 g of active substance per hectare, respectively. Twenty-four hours after the last spraying step, the grape sample was harvested and exposed to the process of rinsing (20-30 s), crushing, filtering, clarifying and pasteurizing. Then, the pesticides residue concentration was determined after each step by GC-MS/MS.
Results: The initial concentrations of diazinon, ethion and phosalone in unprocessed grape samples were 0.640, 0.716 and 0.550 mg/kg, respectively. The reduction values of diazinon during the juicing processes of rinsing, crushing, filtering, clarifying with bentonite and pasteurization, in comparison with the concentration of unprocessed grapes, were 25.72, 41.96, 74.54, 90.21 and 100% (not found), respectively; while these values were 9.78, 28.50, 69.45, 89.38 and 96.74% for ethion and 17.32, 28.47, 46.40, 80.25, 93.28% for phosalone, respectively. All processes significantly reduced insecticides residue.
Conclusion: Findings showed that the processes of grape juice production could significantly decrease the diazinon, ethion and phosalone residues.

Background and Objective: Nowadays, the application of procedures to minimize oxidative and microbial spoilage in marine products is economically and hygienically important. This study was performed to determine the effect of free and nanoliposome forms of poneh (Mentha pulegium L.) essential oil to increase the shelf life and improve the sensory characteristics of silver carp minced fish (Hypophthalmichthys molitrix) during storage time.
Materials and Methods: In this study, the antibacterial properties of 1 and 2% essential oil and nanoliposomes form on the microbial population of minced silver carp fish inoculated with Bacillus cereus and Escherichia coli were measured. Also, chemical tests (DPPH (2,2-Diphenyl-1-picrylhydrazyl assay, measurement of iodine peroxide (PV), pH, total volatile nitrogen (TVB-N) and thiobarbituric acid (TBARs)) and sensory properties of minced silver carp were evaluated during 12 days of refrigerated storage.
Results: The results showed that the addition of poneh essential oil (free and nanoliposomes) according to the microbial results and the results of chemical experiments can effectively prevent microbial growth and chemical spoilage (p<0.05). Treatment containing 2% nano essential oil of poneh showed the greatest effect on the chemical, microbial and sensory properties of minced fish during the experimental period in comparison with control treatments, 1% poneh nanoliposomes essential oil and 2 and 1% free essential oils.
Conclusion: Therefore, the nanoliposomes form of 2% poneh essential oil can be used as a suitable additive to increase the shelf life of Silver carp fish in the fish industry.

Background and Objective: The present study aimed to explore the shielding effects of aqueous and ethanolic extracts of Zataria multiflora Boiss on human lymphocyte DNA damage using the comet assay.
Materials and Methods: This study was conducted as a laboratory experiment to investigate the protective effects of thyme in preventing DNA damage. Peripheral blood lymphocytes were isolated from 16 healthy volunteers. First, the cells were treated with 100 μM H₂O₂ and aqueous and alcoholic extracts of thyme leaves with a concentration of 2.5 mg/mL separately. Finally, the cells were incubated in a mixture of H₂O₂ to cause DNA damage with each of the two aqueous and alcoholic extracts at 4°C for 30 minutes. The amount of DNA migration in cells was measured using the Comet method, and DNA damage was expressed as three indicators: sequence length, percentage of DNA in the sequence, and the amount of sequence movement.
Results: The results showed that the DNA damage of lymphocytes exposed to the ethanolic extract of Z. multiflora Boiss was significantly lesser than the H₂O_2-treated lymphocytes. In addition, tail length (µm) was 5.48±1.62 versus 22.82±6.90, tail DNA (%) was 4.56±1.55 in contrast to 16.00±4.55, and tail moment (µm) was 0.28±0.11 against 2.33±0.83 (p < 0.001).  The results showed that Z.multiflora Boiss aqueous and ethanolic extracts were significantly able to scavenge DPPH radicals through a possible radical scavenging activity mechanism.
 Conclusion: As a result, the ethanolic extract had a better effect than the aqueous extract of Z. multiflora Boiss in preventing oxidative DNA damage to human lymphocytes.

Background and Objective: polycyclic aromatic hydrocarbons (PAHs) are compounds with high carcinogenic and mutagenic potential. This study aims to investigate the amount of 16 of these compounds in different types of canned fish.
Materials and Methods: In this research, first, multi-walled carbon nanotubes were magnetized by the MSPE method, and then the synthesized composite was used to extract PAHs from the matrix of canned fish samples. Finally, the concentration of each of these compounds was measured by GC-MS.
Results: The results of this research showed that the highest average amount of total PAHs and PAH4 were 20.22±5.29 and 6.07±1.41 μg/kg, respectively. Also, the highest average amount of benzo[a]pyrene (BaP) found in all samples was 1.34±0.41 μg/kg, which was lower than the existing standards (EU standard for BaP in fish is 2 μg/kg). The amount of these compounds in different types of canned fish were as follows: canned in olive oil > canned with dill > simple canned fish > canned in salt water. And finally, the amount of these compounds in brand A was higher than in other brands.
Conclusion: Based on the findings of this research and since the total average of each of these compounds is lower than the existing standards in different types of canned fish, it can be said that there is no danger to the consumers.
 

Background and Objective: Today with progress and improvement of knowledge of human in the food industry field, plastic coatings owing to their unique properties, is extensively applied for a package of beverages and food like water and milk. Phthalate esters (PAEs) are applied to increase e sustainability, efficiency and flexibility of materials. Chronic exposure to stated compounds has a role in the occurrence of several types of human illnesses and cancer. The purpose of this study is to investigate the presence and amount of phthalate esters in different types of milk supplied in Tehran city by using magnetized nanotube crane with magnetic iron oxide and through GC-MS device.
Materials and Methods: In this research, multi-walled magnetic carbon nanotubes were synthesized by applying iron oxide and then synthesized magnetic nanotubes were applied for absorption and extraction of PAEs from the matrix of milk samples. The number of samples is 60 and has been selected from Tehran, which has been repeated twice. After the preparation of sample, by using GC-MS, each PAEs concentration was assessed. SPSS software was used for data analysis (Kruskal-Wallis and Kolmogorov–Smirnov tests).
Results: The outcomes of this study indicated the mean of total phthalates and DEHP in all samples was 5.26 (ranged from 2.94-8.39) and 0.97 (ranged from nd-2.05) µg/L, which were lower than the existing standards (DEHP standard in water is equal to 6 µg/L).
Conclusion: According to the current results and with regard to the lower concentration of each PAEs compared with the standard levels in different types of Iranian consumed milk, it can be concluded that there is no hazardous effect for consumers. 
 

Background and Objective: Healthy food consists of beneficial components for health consumer and is free of harmful substances. Acrylamide (2-propenamide), a known carcinogen, is one such harmful substance. Foods like wafers and crackers can become contaminated with acrylamide during the cooking process. The aim of the present study was to measure acrylamide formation in crackers and wafers.
Materials and Methods: In this study, 64 wafer and cracker samples were prepared (in duplicate), and evaluated for acrylamide content using a GC-MS device.
Results: According to the results, the mean ± SD (minimum-maximum) acrylamide concentration in the samples was 2.648 ± 1.814 (0.132-4.505) mg/kg. The mean ± SD (minimum-maximum) concentration of acrylamide in wafer samples was 3.369 ± 1.735 (0.320-4.505) mg/kg, while in cracker samples, it was 1.446 ± 1.161 (0.132-2.955) mg/kg (p =0.001). Cocoa wafer with cocoa cream had the highest level of contamination among wafers (4.505 ± 0.73 mg/kg), and crispy salty cracker had the highest level of contamination among cracker samples (2.955 ± 0.63 mg/kg).
Conclusion: Since the average concentration of acrylamide exceeded European Union standards, further studies are warranted. Additionally, regulatory standards should be established in Iran to ensure factories adhere to stricter guidelines in this area.