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Introduction & Objective: Consumption of plant derived antioxidant contributes to reducing risks of certain chronic and degenerative diseases. The aim of the present study was to study the antioxidant activities and total phenolic of Artemisia Martima, Achillea Millefolium and Matricaria Recutica Materials & Methods: The present study was conducted at Yasuj University of Medical Sciences in 2009. The Stem and flower sample of plants were air-dried, and then grinded and were finally extracted by ethanol: water (70: 30) for 48 h in room temperature. Extracts were filtered and dried under vacuum system. The antioxidant activity of three ethanol extract of the medicinal plants, Artemisia martima, Achillea millefolium and Matricaria recutica, were analyzed by five different methods (1,1-diphenyl-2-picrylhydrazyl (DPPH) radical, 2, 20azinobis- (3-ethylbenzthiazoline -6-sulphonic acid (ABTS) radical cation,Ferric-reducing antioxidant power assay (FRAP), phosphomolybdenum (PMB) and reducing power ( RP). In addition, for determination of antioxidant components, the total phenolic content was also analyzed. The collected data was analyzed by SPSS software. Results: For all antioxidant activity assays, Artemisia martima had the highest antioxidant activity value and also total phenol content. Antioxidant capacity analyses revealed that the FRAP and DPPH had comparable results. Antioxidant activity at 1 mg/mL, in ABTS were in the order Artemisia martima> Achillea millefolium> Matricaria recutica. Similar trend was observed for PMB content. RP, FRAP and DPPH were in the order Artemisia martima> Matricaria recutica > Achillea millefolium . Conclusion: The extracts showed a variety of antioxidant activities in all antioxidant assay system. This study demonstrated that Artemisia martima crude extract exhibit significant antioxidant activity.

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Introduction & Objective: Garlic (Allium sativum. L.) is an important dietary herb which its useful compounds may be altered during different processes. The aim of this study was to evaluate the effect of heating on the amounts of allicin, felavonol, felavonoid, total phenolic components, and antioxidant capacity of garlic. Materials & Methods: In this experimental study which was conducted at Shahr-e-Kord University of Medical Sciences in 2009, the alcoholic extract of fresh, micro waved, and boiled garlic were prepared. Then, their antioxidant capacities were evaluated in linoleic acid and ß-carotene linoleate system. The phenolic contents were measured with Folin–ciocalteu method, felavonoid or felavonol contents with aluminum coloride method, and allicine contents with spectrophotometry method. Collected data were statistically analyzed using the SPSS software. Differences between the means of groups were evaluated by a two-tailed t-test for independent samples. Results: The fresh and fresh boiled garlic had the highest and lowest antioxidant activities, respectively (P<0.05) while no difference was found between fresh and micro waved garlic (P>0.05). The flavonoid and phenolic compounds in fresh garlic were more than micro waved or boiled garlic. The allicin content in fresh garlic was also higher then micro waved or boiled garlic (P<0.05). All of these components were low in boiled garlic. Conclusion: Fresh garlic has the most useful compounds and consumption of this form of the vegetable is recommended.

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Abstract Background & aim: The genus Pistacia belonging to the Anacardiaceae family which consists of 15 species only three species of which, namely Pistacia vera, Pistacia Atlantica, ,and Pistacia Khinjuk grow in Iran. The aim of present study was to investigate the antioxidant activity of Pistacia Atlantica fruit hydroalcoholic extract in Yasuj. Methods: In the present experimental study, the extract was carried out with two, maceration and Soxhlet methods. For in vitro antioxidant assay, (trolex equivalent antioxidant capacity (TEAC), Diphenyl-picrylhydrazyl (DPPH) phosphomolybdenum (PMB) was conducted. For determination of antioxidant components, total phenolic and flavonoids contents were analyzed in in vitro assay. To evaluate the antioxidant activity by In Vivo method, the hydro alcoholic extract, having the most antioxidant activity, was used. 24 Wistar rats with the weight 250-300 g were examined that were randomly divided into 4 groups of 6. Group 1 (control group) used distilled water by oral route with amount of 0.5 ml/kg. Groups 2, 3, and 4 used 100, 200, and 400 mg/kg of Pistacia Atlantica hydro alcoholic extract by gavages, respectively. After 4 weeks of treatment, blood samples were collected by heart puncture. Catalase enzyme activity, Mallon dialdehyde and Ferric reducing antioxidant power were measured in rats’ plasma. ANOVA was used for data analysis. Results: Methanol extract of Pistacia Atlantica contained the maximum amount of phytochemical and antioxidant activities. A significant decrease was observed in serum malondialdehyde (MDA) of the treatment group compared to the control group (P<001).There was a significant increase in level of Catalase and Ferric reducing antioxidant power (FRAP) of treatment groups compared to the control group (P<001). Conclusion: Pistacia Atlantica extracts depending on type and system of extraction contains different antioxidant potential. Key words: Antioxidant Activity, Pistacia Atlantica, Catalase, MDA, lipid Peroxidation

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Background & aim: Olive leaf extract can be used as a rich source of the polyphenolic antioxidant. The present study aimed to compare the amount of phenols, flavonoids and antioxidant activity of five varieties of Iranian olive leaf hydro alcholic extract .

Methods: In the present experimental study, leaves of five Iranian olives  which are raised in five different regions in Iran (Dezfooli variety in gachsaran, Dehghan variety in the region Nurabad mamasani, Shenge variety in kazeron, Shirazi variety in Shiraz, Feshomi vareity in Roodbar in Gilan region) was collected. All samples were prepared in spring, then dried in the shade at 28-26 ^°C . Hydroalcholic extract was obtained with 70% ethanol with maceration method for 24 hours at a temperature of 40-37 ^°C.Total phenol contents ( Folin-Ciocalteu)  and, Flavonoids ( zishen) was determined.  Antioxidant activity of the olive leaves extract was evaluated by radical scavenging DPPH method and vitamin C applied as standard .Data were analyzed by the SPSS software (version 21) and significant level (P˂0.05) and 95% confidence intervals were considered.

Results: The total phenol and flavonoid content were different in five varieties of olive leaf extract. The highest level of total phenol and flavonoids were reported (212.54 ± 3 in Dezfooli olive variety) (900.13±3.28 Shirazi olive variety).  Respectively. The antioxidant activity was different in all vareity. Dezfooli olive variety have the highest antioxidant activity (%71.27) and Shirazi olive variety (%37.29) had the least antioxidant activity with DPPH method. The high relationship was found between the total phenol and antioxidant activity in extracts.

Conclusion:  Antioxidant activity, total phenol and flavonoid content were different in each plant extract and a high correlation was found between total phenol and Antioxidant activity

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Background & aim: Canola oil is prone to oxidative damage due to its high unsaturated fatty acids. One way to prevent the oxidation of oils and fats is to add antioxidants. Since synthetic compounds are limited for their toxicity and carcinogenicity, as a result today, essential oils of medicinal and aromatic plants are considered as alternatives to synthetic antioxidants in food products due to their antioxidant properties.Calendula officinalis L. is a species of chicory that has many applications in food and pharmaceutical industries. The aim of the present study was to determine the composition of marigold essential oil and compare the antioxidant effects of it’s essential oil with butyl hydroxy toluene in the stability of canola edible oil.
 
Methods: The present experimental study was conducted in Nahavand University in 2019. Essential oil was extracted from perennial herds using Clevenger apparatus by water distillation. Isolation and identification of the constituents of the essential oil were performed using gas chromatography and gas chromatographs connected to mass spectrometer. The amount of phenolic compounds in essential oils was also measured by Folin method.Antioxidant activity of essential oil was assessed by using diphenyl picrylhydrazyl (DPPH) method and β-carotene/linoleic acid system and compared with synthetic antioxidant butylated hydroxy toluene (BHT). Consequently, the effect of marigold essential oil was added to the non containing antioxidant canola oil at four concentrations (100, 200, 400 and 800 ppm) to determine antioxidant activity. Moreover, an oil sample without antioxidant and two oil samples containing 100 and 200 ppm BHT were prepared.The oils were kept at 60 °C for 35 days and peroxide, thiobarbitoric acid, acid and carbonyl values were measured every 7 day. Experimental data were analyzed using ANOVA by the SPSS version 20 software and mean comparison were done using Duncan's multiple range test.
 
Results: The most important compounds in marigold essential oil were alpha-cadinol (49.52%), gamma-cadinen (15.35%) and delta-cadinen (8.36%) respectively. The amount of phenolic compounds was 32.74.32±63.0 mg gallic acid per gram of essential oil. The IC50 of essential oil of this plant was 36.10±21.0 μg/ml, while this parameter was 19.10±14.9 μg/ml for BHT. Concentration of 800 ppm of essential oil of marigold showed better antioxidant activity than other concentrations of essential oil. It was also observed that antioxidant activity was dose dependent. In the study of antioxidant properties of different concentrations of marigold essential oil in canola oil, it was found that the highest antioxidant activity was related to the oil sample containing 800 ppm of essential oil, which was significantly different from BHT at 100 ppm  had no (p> 0.05).
 
Conclusion: Marigold essential oil at a concentration of 800 ppm in canola oil had an antioxidant effect and could be a suitable natural antioxidant as an alternative to synthetic antioxidants in the oil industry.