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Study of concentration of added colors to juice of black cherry and juice of barberry on display in shop in the city of Tehran
Mm Soltan Dallal, S Vahedi, A Najjarian, A Dastbaze, T Kaffashi, E Pirhadi, A Kamkar, T Faramarzi, V Mahdavi,
Volume 2, Issue 1 (9-2008)
Abstract

Background and Aim: Foodstuffs additives are a general term for materials that are added to the foodstuffs in order to increase durability and to improve the appearance, composition, taste and food nutritional value. Colors are classified in this group and are added to foodstuffs in order to increase their attraction. The aim of this survey was to analyze status of added colors to the juice of black cherry and juice of barberry which are produced in Tehran City, capital of Iran.

Materials and Methods: Three haundred thirty six samples of dried sweets were randomly collected and analyzed from different areas of Tehran. First, the samples were de-colored by Clorhidric Acid, and then were analyzed after refining by Thin Layer Chromatography (T.L.C) method.

Results: Eighty nine percent from the total samples contained colors. Among chromatic samples, 62 samples (18.5%) out the total samples, contained artificial, non-edible colors and 237 samples (70.5%) from the total samples contained artificial and edible colors (for Industrial Producers) and 37 samples (11%), contained natural colors. Carmoisine color was detected more than added colors in juice of black cherry and juice of barberry.

Conclusion: Low costs, stability, Ph and similarity of artificial dyes with natural dyes motivate the producers for high utilization of these dyes without considering their possible hazards and/or their edible quality aspects.


Determination the Frequency of Yersinia enterocolitica in Traditional Fruit Juices Obtained from Juices Shop in Southern Part of Tehran
Mohammad Mehdi Soltan Dallal, Hamed Asgharzadeh, Dr Ronak Bakhtiari, Dr Mohammad Kazem Sharifi Yazdi, Mrs Mahdieh Pourmoradian, Fariba Nabatchian,
Volume 14, Issue 5 (1-2021)
Abstract
Background and Aim: Fruit juices are an important part of modern diets that can infect various gastrointestinal tract infections if infected with pathogenic bacteria. The aim of this study was to determine the Frequency of Yersinia enterocolitica in traditional fruit juices shop in southern part of Tehran.
Materials and Methods: This was a descriptive cross-sectional study, 100 samples of fruit juice including orange juice, mango, carrot, apple and celery (5 samples from each fruit juice shop) were collected from south of Tehran and examined according to the national standard of Iran number 2946 and 9236 for Escherichia coli, Salmonella, Shigella and Yersinia enterocolitica. Data were analyzed using descriptive statistics and SPSS19 software. 
Results: The rate of contamination by Yersinia enterocolitica was 2% followed by Escherichia coli 25%, Shigella 14% and Salmonella 1% respectively. The Escherichia coli were isolated from all the tested fruit juice samples, Shigella in carrot and celery, and Yersinia enterocolitica in mango and apple and Salmonella in carrot juice.
Conclusion: The results of this study suggest more attention and regular checking should be paid in preparation of juices in order to minimize the rate of contaminations to public health.

The Effect of Eight Weeks of Home Based Combined Training with Red Grape Juice Supplementation on Quality of Life in Women with Multiple Sclerosis
Amin Jalili Sarqaleh, Mohammad Azizi, Kianosh Khamoshyan,
Volume 16, Issue 1 (3-2022)
Abstract
Background and Aim: Multiple Sclerosis is a chronic disease of myelin sheath degradation that reduces the quality of life in patients. Recent studies emphasize on the effect of exercise and natural supplements on the improvement of disease symptoms and quality of life. The aim of this study was to evaluate the effect of eight weeks combined training at home with red grape juice supplementation on quality of life in women with Multiple Sclerosis.
Materials and Methods: In this study, 48 women with MS in the age range of 20-40 years were voluntarily selected and divided into 4 groups: training (n=12), supplement (n=12), training+supplement (n=12) and control (n=12). Combined training included 8 weeks and 3 sessions per week for 60 minutes of endurance  and resistance training with an intensity of 10-12 rate of perceived exertion. Subjects consumed 250 cc of grape juice supplement with 68% concentration for 8 weeks, 3 times a week. The control group engaged in their daily activities. Quality of life was measured with standard questionnaire (WHOQOL-BREF) 48 hours before and after the end of the study.
Results: Eight weeks of intervention made a significant change in the quality of life. Based on the correlation t the results were as follows training groups (P=0.001)(7.1%), supplement (P=0.001)(10.5%) and training+supplement (0.000), There was a significant difference between the pre-test and the post-test (P≤0.05). But the changes in the training+supplement group were more than the other groups (P=0.000)(13.3%). In addition, based on the results of one-way analysis of variance, the amount of changes between the groups was also significant (P≤0.05). There was a significant difference between the training group and the control group, supplement group and supplement+training group (P≤0.05). Also, the supplement group had a significant difference with the exercise group and the control group, but there was no significant difference with the supplement + training group (P≥0.05). A significant difference was observed in the supplement+training group with all groups except the supplement group (P≤0.05).
Conclusion: According to the results of the present study, women with Multiple Sclerosis can use combined training at home with red grape juice supplement to improve their quality of life.

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