paste of big head carp fish was prepared based on three formulas and was selected base on organoleptic properties test results. the product was then divided into three portions of: sample 1 (control), sample 2 (containing 0.01% butylated hydroxy anisole bha antioxidant) and sample 3 (containing 0.02% antioxidant bha). to determine the shelf life, the samples were frozen and kept in cold storage...

Background: Applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. Objective: Cinnamon verum essential oil (CVEO 0.05, 0.1, 0.15%) and Echinacea purpurea extract (EPE 0.25, 0.5, 0.75%) were added to Kolompe (a traditional cookie in Kerman-Iran) and their antioxidant and antimicrobial effects were compared wi...

Background Salicylic acid has been used as an anti-acne agent with its comedolytic property and antimicrobial activity. However, there is a limit to use for leave-on cosmetics because of the transient skin irritation low efficacy at neutral pH condition. We prepared salicylic acid-based ionic pair L-carnitine (we named, IP-BHA) overcoming limitation acid. examined effect IP-BHA well combination...

Transmission congestion is the major challenge in the operation of competitive power market. Sufficient transmission corridor is necessary for realization of power transaction. This paper proposes an efficient approach for transmission congestion management using the Black Hole Algorithm (BHA). Congestion is relieved by rescheduling of real power from the market clearing schedule. BHA is a rece...

The present work is carried out to evaluate the antioxidant potential of fractions from ethanolic extract of Alstonia scholaris Linn. (Apocynaceae) using various in vitro tests including 1,1-diphenyl-2-picryl-hydrazil (DPPH) free radical scavenging, metal ion chelating, hydrogen peroxide scavenging, superoxide anion radical scavenging, and ferric thiocyanate reducing ability. Dichloromethane an...

The effect of mixtures of antioxidants butylated hydroxyanisol (BHA) and propyl paraben (PP) on lag phase, growth rate and ochratoxin A (OTA) production by four Aspergillus section Nigri strains was evaluated on peanut meal extract agar (PMEA) under different water activities (a(w)). The antioxidant mixtures used were: BHA + PP (mM), M1 (0.5 + 0.5), M2 (1.0 + 0.5), M3 (2.5 + 0.5), M4 (0.5 + 1.0...

The objective of this study was to measure the antioxidant activity of peach skin and test the antioxidant effect of peach skin powder on cooked ground turkey meat during 12 d of refrigerated storage. Antioxidant activity of 3 cultivars of peaches grown in South Carolina was first evaluated by 3 antioxidant assays. The peach variety O'Henry showed the greatest antioxidant effect and therefore w...

The objective of this study was to determine the effect on fatty acid composition of heating olive and sunflower oils with selected natural and synthetic antioxidants. The antioxidants investigated were quercetin, caffeic acid, protocatechuic acid, and butylated hydroxyanisole (BHA), each at concentrations of 0.02, 0.04, and 0.06%. Oils with no added antioxidants were also heated. After heating...

background: applications of natural ingredients not only increase the shelf life of food but also omit the problems of synthetic preservatives compounds. objective: cinnamon verum essential oil (cveo 0.05, 0.1, 0.15%) and echinacea purpurea extract (epe 0.25, 0.5, 0.75%) were added to kolompe (a traditional cookie in kerman-iran) and their antioxidant and antimicrobial effects were compared wit...

Lotus rhizome powder was extracted with solvents of different polarities. Antioxidant activities of the extracts were evaluated by a 2, 2'-diphenylpicrylhydrazyl (DPPH) assay and a beta-carotene bleaching assay, and compared with that of butylated hydroxyanisole (BHA) and ascorbic acid. Methanol showed the highest extract yield among all of solvents. Although acetone extract had the highest tot...