سال انتشار: ۱۳۹۰

محل انتشار: همایش ملی صنایع غذایی

تعداد صفحات: ۵

نویسنده(ها):

R Zhiani – Department of Chemistry , Neyshabur branch, Islamic Azad University, Neyshabur, Iran
A Sadat Sharafi –
F Safarian –
M Tajik –

چکیده:

Frequent nut intake is associated with protective effects against cardiovascular diseases. In addition to the generally high contents of unsaturated fatty acids, polyphenol compounds seem to be also implicated in health promoting effects of nuts due to their antioxidant properties.Antioxidant have important preventive roles, not only on undesirable changes in the flavor and nutritional quality of food, but also on tissue damage in various human diseases. Some of Iranian plants , despite wide spread use of them as medicines in Iran; have been investigated for their beneficial use as an antioxidants or source of antioxidants. Pistachio is a desert plant, which cultivated in Iran. This plant in role high amount of, Phenol compounds which were reported to possess high antioxidant activity. Method: Antioxidant activity ( AOA) of Pistacia vera var was determined by DPPH free radical – scavenging. Results: Antioxidant activities of Pistacia vera var at different concentrations were determined by DPPH method.A high antioxidant activity was found in the extract of Pistacia vera var Akbari