Zahedan Journal of Research in Medical Sciences

Published by: Kowsar

Comparing Antibacterial and Antioxidant Activity of Annatto Dye Extracted by Conventional and Ultrasound-Assisted Methods

Mahmoud Yolmeh 1 , * , Mohammad Bagher Habibi-Najafi 2 , Shahrzad Shakouri 3 and Fereshteh Hosseini 4
Authors Information
1 Faculty of Food Sciences and Technology, Gorgan University of Agriculture Sciences and Natural Resource, Gorgan, IR Iran
2 Department of Food Sciences and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad, IR Iran
3 Department of Food Sciences and Technology, Faculty of Sciences, Sabzevar Branch, Islamic Azad University, Sabzevar, IR Iran
4 Academic Center for Education, Culture and Research, Mashhad, IR Iran
Article information
  • Zahedan Journal of Research in Medical Sciences: July 27, 2015, 17 (7)
  • Published Online: July 25, 2015
  • Article Type: Research Article
  • Received: March 3, 2014
  • Accepted: April 22, 2014
  • DOI: 10.17795/zjrms1020

To Cite: Yolmeh M, Habibi-Najafi M B, Shakouri S, Hosseini F. Comparing Antibacterial and Antioxidant Activity of Annatto Dye Extracted by Conventional and Ultrasound-Assisted Methods, Zahedan J Res Med Sci. 2015 ; 17(7):-. doi: 10.17795/zjrms1020.

Copyright © 2015, Zahedan University of Medical Sciences.This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License ( which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Materials and Methods
4. Results
5. Discussion
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