The effect of ultrasound pretreatment on some selected physicochemical properties of black cumin (Nigella Sativa)

Background In the present study, the effects of ultrasound pretreatment parameters including irradiation time and power on the quantity of the extracted phenolic compounds quantity as well as on some selected physicochemical properties of the extracted oils including oil extraction efficiency, acidity and peroxide values, color, and refractive index of the extracted oil of black cumin seeds with the use of cold press have been studied. Methods For each parameter, three different levels (30, 60, and 90 W) for the ultrasound power and (30, 45, and 60 min) and for the ultrasound irradiation time were studied. Each experiment was performed in three replications. Results The achieved results revealed that, with enhancements in the applied ultrasound power, the oil extraction efficiency, acidity value, total phenolic content, peroxide value, and color parameters increased significantly (P 0.05). Conclusions In summary, it could be mentioned that the application of ultrasound pretreatment in the oil extraction might improve the oil extraction efficiency, the extracted oil’s quality, and the extracted phenolic compounds content.info:eu-repo/semantics/publishedVersio

The Effect of Malting Process on Physicochemical and Aerodynamic Characteristics of Two Barley Line of Golestan Province

Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal. This process is performed in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. In this study the malting quality was evaluated in order to select the best line for malt production. The effects of malting process, on terminal velocity and physicochemical characteristics included volume, 1000 kernel weight, protein content, β-glucanase activity and cold water extract of two barely lines (EBYT-88-17 and EBYT-88-20) of Golestan Province were investigated. The experiments were done in a completely randomized design with three replications. The results of the analysis of variance showed that the type of sample (line) has a very significant impact on physicochemical and terminal velocity factors (P<0.01). Maximum and minimum volume of malt and barley corresponded to EBYT-88-20 and EBYT-88-17 respectively. The malting process reduced 1000 kernel weight, terminal velocity and increased protein amount, beta glucanase enzyme activity and cold water extraction efficiencies. The level of enzyme activity in malt resulted from EBYT-88-17 line higher than malt prepared of EBYT-88-20 line. Therefore, this line is better to use in preparation of enzyme extracts therefore in the confectionary industry, cakes and cookie