Tyramine in Malt Beverages Interfering with Monoamine Oxidase Inhibitor Drugs

The objective of this review is the determination of tyramine in 13 nonalcoholic beers (Maoshaieer) of Tehran market and survey of it’s probably interaction with monoamine oxidase inhibitor drugs (MAOIs) has been investigated. Tyramine was at the highest levels in Baltika (111.34 ± 8.19 μg/ml) and at the lowest level in Bitmalt (8.01 ± 2.09 μg/ml). Comparing different flavors of malt drinks, the highest tyramine content was shown for classic or normal flavor (average 72.99 ± 30.87 μg/ml), while the lowest value belonged to cantaloupe flavored drinks (average 10.55 ± 1.29 μg/ml). In our study, it is seen that there is a significant difference between import and Iranian non-alcoholic beers, the import ones has more tyramine than Iranians. A number of 10 kinds of 13 samples interact whit MAOIs in one serving (250 ml) usage 18.50 mg. The highest tyramine content of Iranian ones is 17.74 mg/250ml and for import ones is 27.83 mg/250ml.

Assessment of Some Heavy Metals Concentration and Antioxidant Activity in Barley Grain Cultivars and Their Malts from Iran

Global industrialization could be considered as a major cause of environmental contamination with heavy metals. Barley and malt, vastly used in the food industries, are of no exception. Therefore, we aimed to measure the levels of trace elements Zinc, Copper and heavy metals Lead and Cadmium by Differential Pulse Anodic Stripping Voltammetry in 19 barley grain cultivars and their malts in Iran. Ferric reducing antioxidant power (FRAP) assay was also used for determination of antioxidant activity of the samples. The mean levels of Zn, Cd, Pb and Cu were measured to be 18.813 ± 8.575, 0.212 ± 0.116, 0.278 ± 0.163, 3.746 ± 1.118 mg/100g in the barley samples and 14.364 ± 6.391, 0.153 ± 0.098, 0.179 ± 0.082 and 3.033 ± 1.392 mg/100g in the malt samples, respectively. The highest concentration of Zn was measured in the Bahman cultivar of barley and Mb-82-4 sample of malt while the Sahra cultivar of barley and Valfajr sample of malt had the lowest concentration of Pb and the Nimrooz cultivar of barley and Rihane-03 sample of malt had the lowest concentration Cu. The mean levels of zinc and lead in the evaluated samples of barley and the mean levels of zinc, lead and cadmium in the samples of malt were significantly lower than standard limits. Although not significant, the mean levels of cadmium in barley samples and copper in malt samples were higher than the standard limits, but the mean level of copper was found to be significantly higher than the standard limits in the samples of barley (p = 0.008). Antioxidant acitivity was found to be highest in the Mb-82-12 sample of malt and Nik cultivar of barley. The average antioxidant activity was found to be significantly higher in the malt compared to barley grain;1.584 ± 0.596 mg/kg vs. 0.633 ± 0.221 mg/kg (p < 0.001). The mean level of copper in barley samples was significantly higher than the standard limit that needs further investigations to be controlled.

Total Phenolic, Flavonoids, Tannin Content and Antioxidant Power of Some Iranian Pomegranate Flower Cultivars (<i>Punica granatum</i>L.)

Recently, pomegranate (Punica granatum L.) was demonstrated to be high in antioxidant activity and strong in phenolic, flavonoid and tannin contents in its fruit, flower and also aerial part. In this paper six cultivars of Iranian pomegranate flower including Ghojagh, Rabbab, Malas, Shishegap, Danesiah and Golnar have been investigated. The maximum amount of total phenolic was detected in Ghojagh (25.94 mg·GAEg-1) and flavonoid showed the highest content in Danesiah (23.06 mg·CEg-1). The lowest content of these two groups was observed in Golnar (15.19 mg·GAEg-1 and 11.46 mg·CEg-1). Measurement of tannin compounds showed that Rabbab by 2.03% and Golnar by 1.06% have the highest and lowest amount respectively. According to the FRAP method, Ghojagh and Golnar have the highest and lowest antioxidant values respectively (452.53 mmol·g-1 and 123.39 mmol·g-1). As a result of HPLC-DPPH method, Malas and Danesiah have the highest and lowest antioxidant value (116.38 and 97.64 mgVEEg-1).

Trans Fatty Acid Content of Iranian Edible Oils

Clinical and epidemiologic studies showed that among dietary factors the type of fatty acids (FAs) in the diet plays an important role in determining risk of chronic disease. The aim of our study was to determine the levels of Trans FA (TFA) in edible oil samples consumed in Tehran, Iran analyzed by gas chromatograph (GC). The mean of total TFA was 0.45% ranging from (0.11% - 1.61%) for liquid frying oils and 2.92% ranging from (0.46% - 5.40%) for solid oils. The major TFA observed in these two groups was elaidic acid in solid oils. The highest content of total saturated fatty acid (SFA) was detected in solid oils with average of 32.07 and palmitic acid was the major SFA in these four groups. Linoleic and linolenic acid are the most important poly unsaturated fatty acid (PUFA). The variance in the percentage of TFA in the edible oils probably resulted from differences in the type of oils, quality, heating, processing technique and storage condition of the edible oils. The results indicated that, edible oils contain considerable proportions of trans fatty acids. Therefore, it is important to assess the content of TFA in edible oils in Iran.

Determination of Iron in Baby Weaning Food and Powder Milk

Infant formula provides the largest, if not sole, source of nutrition for an extended interval;the nutritional adequacy of the formula must be confirmed and the indications for its use were well understood. Both iron deficiency and iron excess during the fetal and neonatal period bode poorly for developing organ systems. Voltammetry is analytical method based on current potential measurements in electrochemical cells. In this study the concentration of iron in four brands of powder milk and baby food (based on rice and based on wheat) was analyzed with DPASV and voltammeter device. Total Means ± SE of Iron in baby foods and powder milk (n = 40) were 8.55 ± 1.18 mg/100g, 5.21 ± 0.66 respectively. Iron level in baby food type I and II was lower than labeled value (p p < 0.05).