DPPH radical-scavenging activity of the bene hull oil (BHO), sesame oil (SEO), rice bran oil (RBO), the oils’ methanolic (CH3OH/H2O, 80: 20 v/v) or hexane extracts, and their Unsaponifiable matters fraction were measured and compared with each other. As a radical-scavenger, SEO was significantly stronger than RBO and BHO, respectively. Unlike BHO and RBO, the Unsaponifiable (USM) fraction of the SEO could not considerably scavenge the free radicals at the concentrations studied. The contribution of aqueous methanolic and hexane extracts of the SEO to the inhibition of the DPPH radicals were calculated to be about 75 and 25%, respectively. The aqueous methanolic extract of the RBO could not considerably scavenge the free radicals at the concentrations experimented and the inhibition activity belonged mainly to the hexane extract. The DPPH radical-scavenging active components of the BHO were approximately distributed equally (48 and 52%) between the two extracts.

Introduction: Common Kilka (Clupeonella cultriventris caspia) is one of the most abundant and industrial fish in the Caspian Sea located in the north of Iran, and also the best source of long-chain polyunsaturated fatty acids, especially EPA and DHA [Fazliet al., 2009, Connor, 2000]. Due to high level of the w3: w6 ratio and polyene index, the common Kilka oil is expected to be highly susceptible to oxidation [Pirestaniet al., 2010]. The interesting antioxidative characteristics of the oils and Unsaponifiable matter (USM) extracted from the kernel and hull of bene fruit (Pistacia atlantica subsp. Mutica) attracted our attention to use them as natural alternatives for stabilizing the common Kilka oil and compare with BHT and α-tocopherol [Farhoosh et al., 2012].Materials and method: The ripe bene fruits were collected from the fields of Islamabad in the Ilam province. After drying and also grounding to powder, the oils from the kernel (BKO) and the hull (BUO) of bene were extracted withn -hexane (1: 4 w/v). Moreover, the USM content of the kernel (UKO) and hull (BHO) oils of bene were determined by the method described by Lozano et al, 1993. Chemical compositions of the bene oils’ Unsaponifiable matter were determined by a thin-layer chromatography [Lercker and Rodriguez-Estrada, 2000]. Crude Kilka oil was purified by a multilayer column chromatography to eliminate the majority of pro-oxidant and antioxidant compounds normally present in it. The purified Kilka oil (PKO) was blended separately with 1 and 2% (w/w) of the antioxidative oils (BKO and BHO), 1 and 1.5% (w/w) of the oils’ Unsaponifiable matter (UKO and UHO), and 100 mg/kg a-tocopherol and BHT and then exposed to the following stability test. Fatty acid composition of the oil samples was determined by gas-liquid chromatography [Sharina and Jumat, 2006]. The iodine value (IV) was measured according to the AOAC Official Method 920.158 [AOAC, 2005]. A colorimetric method was used to determine total tocopherols (TT) content [Wonget al., 1988]. Total phenolics (TP) content was spectrophotometrically determined using Folin–Ciocalteau’s reagent [Capannesiet al., 2000]. A Metrohm Rancimat model 743 (Herisau, Switzerland) was used for the oil/oxidative stability index (OSI) measurement in airflow rate of 20 L/h. The temperatures in measuring of the OSI were 60 °C for the PKO, OSI60, and 120 oC for the BHO and BKO, OSI120 [Farhooshet al., 2008a; Mendez et al., 1996]. The analysis of variance (ANOVA) was carried out according to MStatC and SlideWrite software. Significant differences between means were determined by Duncan’s multiple range tests; p values less than 0.05 were considered statistically significant.Results and Discussion: The initial quality parameters of the PKO, BHO and BKO are shown in Table 1. The PKO was mainly constituted of MUFA, followed by the SFA and PUFA, and there was no measurable contents of TP, TT and USM fractions in it. The PKO showed a PUFA/SFA ratio higher than the minimum value recommended by the UK Department of Health (0.73 vs.0.45) [HMSO. UK., 1994]. Theω3/ω6 ratio of the PKO was relatively similar to that of Indian mackerel (Rastrelliger kanagurta) (1.60 and 1.67, respectively) (Table 1) [Osman, Suriah, & Law, 2001]. The IV, as an indicator of the oil unsaturation and resistance to oxidation, for the PKO (114.99) was much lower than sardine (156.2) and salmon (165.8) oils [Frankel, 1998; Endo, Tagiri-Endo, & Kimura, 2005]. As can be seen in Table 1, the BKO had higher contents of the USM, tocopherols and phenolic compoundsthan the BHO. The valuable effects of minor components especially polyphenols and tocopherols of the BHO and BKO on the oxidative stability of vegetable oils have been shown in the previous studies [Farhoosh et al., 2012]. The differences in the fatty acid composition and the amounts of minor components led to the greater OSI120 of the BKO than the BHO (9.46 vs.7.91 h).The major constituents of the UHO and UKO were tocopherols and tocotrienols (Table 2). These compounds, which are particularly important functional constituents of the USM of vegetable oils, have nutritional importance for human health and render antioxidative properties [Lercker and Rodriguez-Estrada, 2000].The OSI60 values of the PKO as affected by the antioxidative compounds are presented in Fig 1. As shown in Fig.1, the OSI60 of the PKO (1.66 h) significantly increased in presence of the antioxidants added. Moreover, the highest significant stabilizing effect belonged to the UKO 1.5%, so that it was able to increase significantly the OSI60 up to 8.12 fold (OSI60, 13.48 h) (p<0.05). Previous findings have demonstrated antioxidant activities of the constituents of the UKO and UHO in vegetable oils. In addition, it has been reported that the fraction of tocopherols and tocotrienols, and terpenoid compounds, particularly triterpenic dialcohols and 4, 4' -dimethylsterols, possess antioxidative effects, in overall, better than those of other fractions examined [Farhoosh et al., 2008; Sharif et al., 2009]. Due to the higher amounts of these active fractions (Table 2), the UKO showed higher antioxidative effect on the PKO stability.

In this study, the effect of free and nano-encapsulated Unsaponifiable matter (USM) of Tarom rice bran oil by chitosan and Lepidium perfoliatum seed gum (LPSG) as wall material on oxidative stability of soybean oil was investigated. For this purpose, nano-encapsulation of USM were performed and particle size, encapsulation efficiency, and antioxidant activity before and after nano-encapsulation were measured. The nano-encapsulated sample by LPSG had smaller particle size and higher encapsulation efficiency than that of the nano-encapsulated sample by chitosan, and the antioxidant activity of USM decreased after nano-encapsulation. The effect of free and nano-encapsulated USM and synthetic antioxidant TBHQ on oxidative stability of soybean oil during 20 days storage at 60 ° C were evaluated by peroxide value (PV), conjugated diene (CD), thiobarbituric acid (TBA) and color index and also release of phenolic and tocopherol compounds were measured. Our results indicated that free USM had better antioxidant activity compared to nano-encapsulated samples, and nano-encapsulated sample by LPSG showed a gradual release of antioxidant compounds and better performance than the nano-encapsulated sample by chitosan. However, the synthetic antioxidant TBHQ exhibited higher antioxidant activity.

This study examined the influence of pre-frying treatments and oil type on the moisture outflow and oil uptake during the frying of potato strips. The pre-treatments were 6 min blanching in a 85oC a water bath containing 0.5% calcium chloride and immersion in a 1% solution of carboxymethyl cellulose; 6 min blanching in a 85oC water bath containing 0.5% calcium chloride and immersion in a 2% solution of salep; and the control condition. The type of oil used was CAO containing 0.1% bene kernel oil (BKO), 100 ppm Unsaponifiable matter fraction of BKO and 100 ppm tert-butylhydroquinone (TBHQ). The potato strips were fried for 7 min. The results showed that the antioxidative additives and pre-frying treatments decreased moisture loss and oil absorption (R2>0.91). The ability of the UFB and BKO to decrease oil uptake was similar to that for TBHQ. The carboxymethyl cellulose decreased oil uptake better than did the salep.

Background and purpose: Articular cartilage defects aren’ t repaired by itself. Numerous studies have been conducted in the area of cartilage tissue engineering and some of them considered herbal products. An attempt was made in this study to compare the effects of pomegranate fruit extract (PFE), avocado/soybean Unsaponifiable (ASU), and their equal proportional mixture on the chondrogenesis of human adipose-derived stem cells (hADSCs). Experimental approach: PFE was prepared through the percolation method. ASU powder was dissolved in ethanol at 10 μ g/mL concentration and was sterilized. The hADSCs first were isolated, expanded in monolayer culture and identified, and next seeded on fibrin scaffolds. The hADSCs/fibrin scaffolds were divided into 4 groups of control, ASU, PFE, and PFE+ ASU and subjected to in vitro induction for 2 weeks. The control group received chondrogenic medium, other groups received chondrogenic medium plus ASU, PFE, or PFE + ASU, respectively. The MTT assay was performed for cell viability evaluation, real-time polymerase chain reaction for expression of cartilage genes, and the toluidine blue, safranin-O, and immunohistochemistry for staining of the constructs. Findings / Results: Cell viability, cartilage genes expression, matrix staining density, and collagen II protein levels in PFE samples were significantly higher than those of the other groups (P < 0. 05). Histological assessments revealed more chondrogenic centers (P < 0. 05) in the PFE group compared to the other groups. Conclusion and implications: In this study, it was revealed that PFE can be considered as an induction factor for future chondrogenic studies.

The right to exercise jurisdiction in civil matters lies with the court to which a case is referred. However, the findings of courts vary and one court's ruling could contradict another court's ruling on the same matter, in a way that a court declines jurisdiction and refers the case to another court but the latter court could refuse to accept jurisdiction too. In such a case there is a conflict of jurisdictions. Law (legislation) offers various solutions depending on the nature of the jurisdictional conflict. There exist various forms of jurisdictions such functional and local jurisdictions. However, functional jurisdiction is a corollary of the classification of the courts jurisdiction according to their nature, kind and rank. The classification of the courts jurisdiction on the basis of geography is called local jurisdiction. In this research, I have strived to explain the concept of jurisdiction and conflict of jurisdictions by highlighting the advantages and disadvantage of Civil Procedure act of 1379 (2000).  

Proper oil is one of the effective factors in the quality of fried products. The aim of this research is to reduce the acrylamide level and oil uptake of fried potato slices via antioxidant properties of Sesame oil (1 and 2% w/w concentrations) and its Unsaponifiable materials (0.02, 0.04% w/w concentration) in 180oC. The data were analyzed by completely randomized design and the means were compared by Tukey test. The results showed that increasing the Sesame oil and its Unsaponifiable materials addition resulted in decreasing oil uptake and acrylamide level. The lowest acrylamide amount is associated with fried potato slices produced by frying oil with 0.04% Unsaponifiable materials. In the mentioned sample the amount of acrylamide was 61% reduced (P<0.05). The highest humidity and lowest oil uptake were also related to the mentioned sample with 30.8% humidity increase and 45.9% decrease in oil absorption in comparison with the control sample (P<0.05).