School of Health and Nutrition

Permanent URI for this communityhttps://dspace.tbzmed.ac.ir/handle/123456789/9

The Faculty of Health was established under the name of “Faculty of Health and Nutrition” in 1991 by incorporating the departments of Biochemistry and Nutrition of the Faculty of Pharmacy; Health Department of the Faculty of Medicine; and the department of Disease Control and Environmental Health of the Faculty of Paramedical Sciences. The Faculty of Health was located at the building of the Faculty of Pharmacy, Rehabilitation and Dentistry for several years. In 2001, the faculty was relocated to its main building and formally began its educational activities. The Faculty of Health began its research and educational activities in 2012. The school of Nutrition was firstly established as a department inside the School of Health and Nutrition in 1991 following the merging of the departments of Biochemistry and Nutrition from the school of Pharmacy (1974), the department of Health from the school of Medicine (1953) and the departments of Environmental Health and Disease Control (1987) from the school of Paramedical sciences. The school gained its independency and has started its educational activities with independent staff and facilities and its own educational space and laboratories in 2012.

Browse

Filters

20202

Settings

Author: search.filters.author.Akbari, Arezou

Search Results

Now showing 1 - 2 of 2
  • Thumbnail Image
    Item type: Item ,
    Designation Graphene Oxide / Iron Oxide and zirconium nanocomposite electrode to detect nitrite in susage
    (Tabriz University of Medical Sciences, School of Nutrition and Food Sciences, 2020) Akbari, Arezou; Divband, Baharak; in Food Science and Technology (Quality Control); Dehghan, Parvin
    Abstract Introduction and goal: Considering the role of nitrites and nitrates in causing chronic diseases such as cancer and the high sensitivity of relevant organizations in determining the amounts of these compounds in food sources, identification, and rapid, accurate, and economical determination of their amounts have been considered in recent years. Among the various methods of measuring nitrite in food, electrochemical methods have attracted the attention of researchers due to their cheapness, high sensitivity, fast response time, and no need for a trained operator. In this regard, this study was designed to develop electrochemical sensors modified with graphene oxide/iron oxide/zirconium nanocomposite to measure nitrite ions in sausage food samples. Materials and methods: To evaluate the amount of nitrite, an electrode based on graphene oxide/iron oxide/zirconium nanocomposite was designed. For this purpose, first, the synthesized graphene oxide/iron oxide/zirconium nanocomposite and the structural properties of the nanocomposite were evaluated using TEM, XRD, FE-SEM-EDS, FTIR images, and after confirmation, they were placed on the considered carbon electrode. The electrocatalytic behavior of the modified electrode towards the oxidation of nitrite ion in the sausage sample was evaluated using the voltammetric method and the results were recorded by GPES software. Then, the necessary assessments were performed to achieve the optimal conditions for electrochemical experiments; and after that, the characteristics, sensitivity level, and detection limit of the designed electrode for measuring the nitrite amount in the sausage food sample were investigated. Results: The internal structure and morphology characteristics of the synthesized nanocomposite surface were confirmed by TEM, XRD, FE-SEM-EDS, FTIR images. The results obtained from the assessment of the electrochemical behavior of the electrode showed that the application of the modified electrode with graphene oxide/iron oxide/zirconium nanocomposite resulted in the best response at a concentration of 9 μM and pH=7. The nature of the current on the modified electrode surface was diffusion-type and its sensitivity in detecting nitrite in the presence of glucose, potassium nitrate, and sodium sulfate was acceptable and no interference was observed in the electrochemical results. Conclusion: The graphene oxide/iron oxide/zirconium nanocomposite has high sensitivity and accuracy in measuring the nitrite ion of meat products compared to the spectrophotometric method and can be introduced as an alternative method. Keywords: Graphene oxide, Iron oxide, Zirconium, Nitrite
  • Thumbnail Image
    Item type: Item ,
    Designation Graphene Oxide / Iron Oxide and zirconium nanocomposite electrode to detect nitrite in susage
    (Tabriz University of Medical Sciences, School of Nutrition and Food Sciences, 2020) Akbari, Arezou; Divband, Baharak; Food Science and Technology (Quality Control); Dehghan, Parvin
    Abstract Introduction and goal: Considering the role of nitrites and nitrates in causing chronic diseases such as cancer and the high sensitivity of relevant organizations in determining the amounts of these compounds in food sources, identification, and rapid, accurate, and economical determination of their amounts have been considered in recent years. Among the various methods of measuring nitrite in food, electrochemical methods have attracted the attention of researchers due to their cheapness, high sensitivity, fast response time, and no need for a trained operator. In this regard, this study was designed to develop electrochemical sensors modified with graphene oxide/iron oxide/zirconium nanocomposite to measure nitrite ions in sausage food samples. Materials and methods: To evaluate the amount of nitrite, an electrode based on graphene oxide/iron oxide/zirconium nanocomposite was designed. For this purpose, first, the synthesized graphene oxide/iron oxide/zirconium nanocomposite and the structural properties of the nanocomposite were evaluated using TEM, XRD, FE-SEM-EDS, FTIR images, and after confirmation, they were placed on the considered carbon electrode. The electrocatalytic behavior of the modified electrode towards the oxidation of nitrite ion in the sausage sample was evaluated using the voltammetric method and the results were recorded by GPES software. Then, the necessary assessments were performed to achieve the optimal conditions for electrochemical experiments; and after that, the characteristics, sensitivity level, and detection limit of the designed electrode for measuring the nitrite amount in the sausage food sample were investigated. Results: The internal structure and morphology characteristics of the synthesized nanocomposite surface were confirmed by TEM, XRD, FE-SEM-EDS, FTIR images. The results obtained from the assessment of the electrochemical behavior of the electrode showed that the application of the modified electrode with graphene oxide/iron oxide/zirconium nanocomposite resulted in the best response at a concentration of 9 μM and pH=7. The nature of the current on the modified electrode surface was diffusion-type and its sensitivity in detecting nitrite in the presence of glucose, potassium nitrate, and sodium sulfate was acceptable and no interference was observed in the electrochemical results. Conclusion: The graphene oxide/iron oxide/zirconium nanocomposite has high sensitivity and accuracy in measuring the nitrite ion of meat products compared to the spectrophotometric method and can be introduced as an alternative method. Keywords: Graphene oxide, Iron oxide, Zirconium, Nitrite