based on the valuable antioxidant activity of citrus fruits, in present study the effect of ‎rootstock and the type of tissue on some fruit quality parameters including phenol, ‎flavonoid, antioxidant and the content of hesperidin and naringin of orange and mandarin ‎was studied. the experiment was conducted as a factorial design based on complete ‎randomized blocks with four replications. resu...

Green tea leaves have high contents of phenolic compounds which has strong antioxidant properties but can have bitter taste which makes it less useful in food applications. Encapsulation in nanoliposomes could mask undesirable taste of green teas components and protect them against processing and storage. The objective of this study was to: 1) produce and evaluate physical properties of green t...

Abstract This study investigated the feasibility of using sodium hypochlorite as an advanced oxidation process to remove Acid Orange 12 azo dye from wastewater. For this purpose, batch reactor experiments were done. Several variables address efficiency considered. These are initial pH (5, 7, and 9), concentration (50 – 250 mg/l), temperature (20-50) degrees Celsius, time electrolysis (1-75) min...

In this study, a simple and green protocol to obtain hydrochar high-added value products, mainly 5-hydroxymethylfurfural (5-HMF), furfural (FU), levulinic acid (LA) alkyl levulinates, by using the hydrothermal carbonization (HTC) of orange peel waste (OPW) is presented. Process variables, such as reaction temperature (180–300 °C), time (60–300 min), biomass:water ratio initial pH were investiga...

Acid-etched graphitic carbon nitride (TGCN) nanosheets decorated with polyaniline (PANI) nanofibers for the adsorption and photocatalytic degradation of Methyl Orange (MO) Congo Red (CR) toxic textile dyes.

the use of natural extracts as one of good antioxidant source is increasing to improve fish quality. the present study aims at investigating antioxidant effect of orange peel extract on the quality of common carp fillet during refrigerated storage (4°c). fish fillets were treated by 0, 1 and 5 % concentration of orange peel extract, packed and then stored in refrigerator. chemical parameters (p...

Investigations have demonstrated that ratio of sugars to organic acids affects the particular taste of citrus fruit and carotenoids are essential for prevent of the disease.  It seems that some rootstocks enhance the ripening of fruits and stimulatethe biosynthesis of sugars and carotenoids. The aim of this study was to evaluate the effect of rootstocks on sugars, organic acids andcarotenoids o...

Exfoliated graphitic nanoplatelets (xGnPs) have been utilized as a potential adsorbent for toxic textile dye Acid Orange 7 (acid dye). The effects of major variables governing the efficiency of the process, such as temperature, initial dye concentration and pH are studied. The kinetic measurements have been used for determining the specific rate constant, confirming the applicability of pseudo ...

Nineteen carotenoids were identified in extracts of petals of orange- and yellow-flowered cultivars of calendula (Calendula officinalis L.). Ten carotenoids were unique to orange-flowered cultivars. The UV-vis absorption maxima of these ten carotenoids were at longer wavelengths than that of flavoxanthin, the main carotenoid of calendula petals, and it is clear that these carotenoids are respon...