Search published articles


Showing 2 results for Avicennia Marina

F. Zeinali, A. Homaei,
Volume 9, Issue 1 (1-2018)
Abstract

Aims: Mangroves are subjected to a range of abiotic stresses, which affect their growth and normal physiological processes. One of the most important modes of enzymatic antioxidant defense against stress caused by reactive oxygen species (ROS) is superoxide dismutase (SOD). The aim of this study was to evaluate the antioxidant enzymes activity of superoxide dismutase in the avicennia marina from the Persian Gulf and Gulf of Oman in the presence of the metal ions.
Materials and Methods: In the present experimental study, which was conducted on the leaf of avicennia marina, the sampling was carried out from two habitats including Khamir port in the Persian Gulf and Sirik in the Gulf of Oman and the treatments were carried out in 3 replications. H2O2 sensitivity test and KCN test were used to determine the SOD type. The data were analyzed, using SPSS 19 software by multivariate analysis of variance and Duncan's multiple range test for comparing the means.
Findings: The type of SOD enzyme was detected as Copper-zinc superoxide dismutase (Cu/Zn-SOD). There was no significant difference between different treatments of metals between two regions, and no interaction was observed between metal factor, concentration, and type of region. A strong inhibitory effect was observed in the presence of HgCl2 solution and a weak inhibitory effect was observed in the presence of ZnSo4, FeSo4, and MgCl2 solutions.
Conclusion: Copper, manganese, and cobalt ions significantly increase the activity of the superoxide dismutase, while monovalent ions such as sodium and potassium have little effect on increasing SOD activity and the activity of the antioxidant enzymes of avicennia marina leaf from Khamir port in the Persian Gulf and Sirik in the Gulf of Oman is not different.


Volume 16, Issue 94 (12-2019)
Abstract

Fried foods are favored by consumers because of the crispy crust, desired flavor and color, but these properties are accompanied by some undesirable effects to the consumers due to the considerable amount of oil absorption during frying process. Therefore using methods for decreasing oil uptake, while retaining the desirable features seem necessary. In this research, the effects of edible coating of locast bean, Avicennia marina seed gums and mixture both on percentage of coating, moisture content, oil uptake and organoleptic properties of potato strips were evaluated. The results showed that coating percentage and moisture content increase whereas oil content of potatoes decrease with increasing in gum concentration. Coated samples had higher transparence and yellowness than control samples. Highest percentage of fat content was in control samples. Samples these coated with Avicennia marina seed gum 1.5% and mixture coating 1% respectively were best samples in organoleptic properties. The use of coating in fried potato strip can improve the nutritional value and organoleptic properties of final product.

Page 1 from 1