Journal of Food Processing & Technology

Mortazavi A

Publications

• Research Article
  Measurement of Phenolic Content and Antioxidant Capacity of Pennyroyal (Mentha pulegium L.) and Microalgae Spirulina platensis Extracted by Steeping, Ultrasonic and Microwave Methods
  Author(s): Delfan P, Mortazavi A, Rad AHE and Zenoozian MS Delfan P, Mortazavi A, Rad AHE and Zenoozian MS
  
  Now-a-days more attention is drawn to the use of natural compounds over synthetic ones in the production of food dyes and pharmaceutical additives. Among the most important and effective components in diets are antioxidants which protect the body from oxidative stress caused by free radicals. In this study, extracts of microalgae Spirulina platensis: and pennyroyal were prepared via steeping, microwave and ultrasonic methods using two solvents, water and ethanol under controlled conditions. Six treatments including water-steeping, water-microwave, water- ultrasound, ethanol-steeping, ethanol-microwave and ethanol-ultrasound, were prepared and triplicate experiments were performed to determine the following components: flavonoid, total phenols content as well as antioxidant capacity (IC50) of the extracts based on Alcl, follin-ciocaltuea and absorp.. View More»
  DOI: 10.4172/2157-7110.1000712

  Abstract PDF