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Background and objectives: In type 2 diabetic patients, high fasting and postprandial triglyceride and decreased HDL-C levels are very common, increasing the risk of cardiovascular disease. This problem can be managed by dietary modifications, such as the reduction of saturated fatty acids (SFAs) intake and their substitution with monounsaturated fatty acids (MUFAs) or polyunsaturated fatty acids (PUFAs). This study was conducted to compare the effects of consuming olive and sunflower oils as a substitute for a portion of daily dietary fat on fasting and postprandial blood glucose level and lipid profile in type 2 diabetic female patients. Materials and methods: This randomized crossover clinical trial was conducted on 15 postmenopausal women with type 2 diabetes (51.7  1.2 years old). Using a 3day 24-hour dietary recall questionnaire showed that their average daily intake of hydrogenated oil was 16.1±2.3g, 40% of total fat intake. The patients were randomly assigned to one of 2 groups, consuming either olive oil or sunflower oil (substituted for hydrogenated oil) for 3 weeks. After a washout period of 3 weeks, the subjects in each group switched to the other oil for the following 3 weeks. In all cases the subjects took their usual breakfast. Anthropometric measurements were made, physical activity was determined, and biochemical tests (fasting and postprandial blood sugar) were done at the beginning of the study and at the end of weeks 3, 6, and 9. Food intake was measured using the 24-h dietary recall technique and Nutritionist IV software at the same time points. Results: As compared to sunflower oil, olive oil resulted in reductions in fasting blood glucose (p<0.01), triglycerides (p<0.01), postprandial blood triglyceride (p<0.05), and TG/HDL-C (p<0.05). There were no significant changes in anthropometric measurements, physical activity, or dietary intake of the patients during the study. As expected, substitution of hydrogenated fat with the 2 oils resulted in significant increases in the intakes of MUFA and PUFA and decreases in the intake of SFA (P<0.01). Conclusion: Considering the beneficial effects of olive oil on blood glucose and lipid profile, it can be concluded that partial substitution of dietary fat with olive oil, in preference to sunflower oil, can help reduce CVD risk factors in type 2 diabetic patients.

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Background and Objective: An effective way to prevent oxidation of oils and fats is addition of antioxidants. However, the use of synthetic antioxidants for this purpose is gradually being discontinued due to their undesirable side effects. Therefore, extraction and production of natural antioxidants is a necessity. The objective of this study was to isolate cinnamon extract by the Soxhlet and cold solvent methods, employing acetone and methanol as solvents, and to investigate its effects on the stability of sunflower oil. Materials and Methods: Acetone and methanolic extracts of cinnamon were obtained by the Soxhlet and cold solvent methods. Extraction efficiency was determined and the total content of phenolic compounds in the extracts measured by the Folin Ciocalteau method. The extracts were added to refined sunflower oil samples at concentrations of 0.02%, 0.04%, 0.06%, 0.08% and 0.1%, followed by determination of stability of the samples (as assessed by delayed oxidation). Peroxide value and induction period measurements were used to evaluate the antioxidant activity, the control being synthetic antioxidant TBHQ at a concentration of 0.01%. Results: The extraction efficiency by the Soxhlet method was higher than that of the cold solvent method however the phenolic compounds content of the extracts isolated by the cold solvent method was higher. In both the Soxhlet and cold solvent methods, the efficiency of exrtarction by methanol was higher than by acetone solvent, while the phenolic compounds content was higher when acetone solvent was used. The data also showed that the antioxidant activity of the extracts was concentration-dependent .The extract isolated with acetone acted better than that isolated with methanol, such that at a concentration of 0.1% it showed the highest activity, second only to synthetic antioxidant TBHQ at the same concentration. Conclusion: Cinnamon extract has antioxidant activity, which is related to its content of phenolic compounds and other antioxidants. Further research is required to get more information before it can be used routinely as a source of natural antioxidants. Keywords: Oxidation, Antioxidant, Cinnamon extract, Phenolic compounds, Sunflower oil

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Background and Objective: Substituting dietary saturated fatty acid (SFA) with monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), especially omega-3 fatty acids, both found in canola oil, can reduce the risk factors of cardiovascular diseases, particularly in postmenopausal women. The aim of this study was to compare the effects of canola oil with sunflower oil on blood pressure, lipid profile, apoproteins, lipoprotein(a), total antioxidant capacity, and CRP in hyperlipidemic postmenopausal women. Materials and Methods: We performed a double-blind randomized clinical trial on 44 hyperlipidemic postmenopausal women randomly divided into two groups receiving, daily for 8 weeks, either 30gr of canola oil or 30gr of sunflower oil. Blood samples were collected at baseline and after intervention and analyzed for serum triglyceride (TG), total cholesterol (TC), LDL-c, HDL-c, lipoprotein a [Lp(a)], apoproteinB (APOB) , apoprotein A-I[APOA-I] ، CRP, and total antioxidant capacity (TAC). Systolic and diastolic blood pressures were also measured and compared between the 2 groups at baseline and after intervention. Results: There was a statistically significant decrease in diastolic pressure in the canola group , as compared to sunflower group, at the end of the period. The treatment also brought about a significant increase in HDL-c and significant decreases in the systolic blood pressure and TG/HDL-c in the canola group, whereas in the sunflower group mean serum LDL-c, TAC, and ApoB decreased significantly. The levels of ApoA-I, TC/HDL-c, and LDL-c/HDL-c decreased significantly in both groups. Further analysis of the data showed that there were no significant differences in Lp(a), CRP, and TAC between the two groups at the end of study. Conclusion: As compared to sunflower oil, canola oil has more desirable effects on diastolic blood pressure in hyperlipidemic postmenopausal women. Keywords: Canola oil, Sunflower oil, Apoproteins, Lipoprotein(a), Total antioxidant capacity, CRP

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Background and Objectives: One way to protect the oil against oxidation is using antioxidants. Since the most used synthetic antioxidants are harmful to health, due to safety concerns, there is an increasing trend among food scientists to replace synthetic antioxidants with natural ones, which, in general, are supposed to be safer. Walnut hulls, due to having high antioxidant effects, is a good choice as a natural antioxidant. The aim of this study, is investigation of the antioxidant effects of the extract and powder of green walnut hall on the oxidation of sunflower oil. Materials & Methods: Green walnut hull extract was prepared with Maceration and Soxhlet extraction methods and the amount of phenolic compounds and antioxidant activity, respectively, was determined by Folin-Ciocalteu and DPPH radical trap methods. Antioxidant effects of different concentrations (100, 250, 500 and 1000 mg/kg) of green hull extract and powder (500 and 1000 mg/kg) were compared with the control and artificial antioxidant TBHQ in the maximum limit amount (200 mg/kg) through evaluation of acidity, peroxide value and thiobarbituric (TBA) on days 0, 5, 10 and 15 days of storage at 70°C. Results: The amount of total phenolics and flavonoids for Maceration method was 17.81 and 1.59 and for Soxhlet method was 98.07 and 38.7, respectively, on the basis of gallic acid and catechin (mg/g sample) for phenols and flavonoids obtained. The walnut hulls’ EC50 was 0.15 mg/ml. The data showed that peroxide value and thiobarbituric oxidation rate increase over time, but the samples containing extract and powder of walnut hulls compared to the control in most concentrations showed less oxidation. The use of high concentrations of green walnut hull extract increased oil oxidation, and the best result was obtained for 100 mg/kg that could well slow the oxidation process and compete with TBHQ at 200 mg/kg. Conclusion: Soxhlet extraction method leads to higher levels of polyphenols than the Maceration method. Less concentration of green hull extract is more effective than higher concentrations in reducing oxidation. Green walnut hull is presented as a source of high antioxidant effect with low price to replace with synthetic antioxidants. Keywords: Oxidation, Sunflower oil, Natural antioxidant, Green walnut hull extract

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Background and Objectives: Monoacylglycerols can be used as organogelator in production of oleogels. In this study, the effect of monoacylglycerols addition on the physicochemical properties of sunflower oil was evaluated.

Materials & Methods: Three oleogel samples were made by adding 0.5, 3.0 or 5.0% distillated monoacylglycerols into the sunflower oil. Fatty acid composition, iodine value, oxidative stability, melting point, solid fat content, crystallization kinetics and rheological properties of the samples were evaluated. Changes in the samples’ peroxide value and free fatty acid content during storage at 60 °C were also investigated in a 31-day time course (with 3-day intervals).                                                                      

Results: Compared to the pure sunflower oil, the oleogel samples made using monoacylglycerols had higher saturated fatty acid content, melting point, solid fat content, storage and loss modules, and lower iodine value and induction period of crystallization. Though monoacylglycerols had not any effect on the induction period of oxidation, the oleogels containing 5‌% monoacylglycerols had higher peroxide value and free fatty acid content after 14 days of storage at 60°C.

Conclusions: Totally, by the addition of monoacylglycerols into the sunflower oil, its properties shifted from oil to a fat. This was accompanied with a little increase in saturated fatty acid content and a decrease in oxidative stability. 

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Background and Objectives: Iran is considered as one of the most important suppliers of date all over the word. Since date is a rich source of polyphenolic compounds, the aim of this study is to investigation of the antioxidant and antifungal properties of dates pulp and its methanolic extract.
Materials & Methods: Methanolic extract of date pulp was extracted by Soxhlet and evaluated by colorimetric method. In addition, antioxidant properties of the extracts were measured by DPPH radical scavenging method. The effect of different levels of date extract and pulp on acidic, peroxide and thiobarbituric acid values of sunflower oil during 15 days of storage at 70 °C were investigated. Antifungal effect of date extract and pulp against Aspergillus niger was evaluated according to the disc diffusion method.
Results: Total phenolic (mg gallic acid/ 100 g sample) and flavonoid (mg catechin/100 g sample) compounds of extract and pulp were 414.72, 304.18, 28.62 and 20.72, respectively. DPPH radical scavenging activity of TBHQ, date pulp and extract showed the results as follows: TBHQ ˃ date extract ˃date pulp. Based on the results, addition of date pulp and its extract decreased peroxide and TBA values of sunflower oil compared to the control sample. The results of antifungal test indicated antifungal effects of date extract against Aspergillus niger.
Conclusion: According to the obtained results, date pulp and its extract can be introduced as a cost-effective source of antioxidant as well as antifungal compound in food technology. 
 

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Background and Objectives: Due to the good solubility of vitamin D in oils, oil products can be addressed as one of the most suitable fortification vehicle. However, sustainability and loss of vitamin D during food storage is one the major concerns for the food policymakers and producers. Therefore, the objectives of this study was to fortify and compare the stability of vitamin D3 in sunflower oil and oleogel based on rice bran wax and sorbitan monostearate, during heating and storage.
Materials and methods: Oleogels (based on rice bran wax/sorbitan monostearate/sunflower oil) and sunflower oil fortified by vitamin D_3, then stabilities of  them was compaired, under two various conditions; including heating at 110 °C for 60 min and storage for 60 days at 25 °C.
Results: Vitamin D₃ in sunflower oil and oleogel samples decreased 29.5 and 24.6%, respectively. Thus, the rate of vitamin D₃ lost was less in oleogel sample. Moreover, results showed that storage conditions did not degrade vitamin D₃ in the samples.
Conclusion: The optimal stability of vitamin D₃ in the two samples during heating and storage conditions and oleogel samples showed greater abilities to preserve vitamin D₃.