Effect of foliar application of iron, potassium, and zinc nano-chelates on nutritional value and essential oil of Basil (Ocimum basilicum L.)

Elham Danaee; Vahid Abdossi

Volume 4, Issue 4 , December 2021, , Pages 13-20

      Basil (Ocimum basilicum L.) belongs to the mint family, which contains essential oils and phenolic compounds with antibacterial and antioxidant properties. Iron, potassium, and zinc are essential nutrients for plants. The use of nano-chelates is effective on vegetative characteristics ...  Read More

The effect of aqueous and ethanolic extract of Hollyhock black (Alcea rosea) on physicochemical and antioxidant properties of ketchup sauce

Elham Yourdkhani; Afshin Jafarpour

Volume 4, Issue 3 , September 2021, , Pages 19-23

      The aim of this study was to investigate the effect of Alcea rosea extracts on the physicochemical, antioxidant properties of ketchup sauce. To achieve this goal, aqueous and ethanolic extracts, separately, were added to the ketchup formulation at three levels of 0.2, 0.5, and 0.8%, ...  Read More