en دیگر Others تحقيقي Original Paper <span style="display: none;">&nbsp;</span><span style="font-family: times new roman;"><strong>Background:</strong> Tahini (sesame paste) is a kind of food obtained from sesame seeds. To our knowledge, this is the first study to measure total antioxidant activity and total phenolic compounds in tahini brands available in Iranian market.<br> <strong>Methods:</strong> In this study, 111 tahini samples were collected and purchased from the Iranian Market, including 37 commercial brands (three samples for per brand). The ferric reducing ability of plasma (FRAP) method was used to measure total antioxidant activity in each sample. Total phenol contents were measured by the Folin&ndash;Ciocalteau method in tahini brands.<br> <strong>Results: </strong>Current study showed Mino-dates brand (119.93 &micro;mol/ml &plusmn;0.159), Trang-Chocolate brand (56.30 &micro;mol/ml &plusmn;0.056), Barsam-coffee (45.13&micro;mol/ml&plusmn;0.094), and Chocolate-barsam brand (53.23 &micro;mol/ml &plusmn;0.112), respectively, have more total antioxidant activity than other brands (p< 0.001). Moreover, Mino-dates brand (2057.33 &micro;mol/ml &plusmn;0.094), barsam-coffee (805.51 &micro;mol/ml &plusmn;0.041), Chocolate-barsam brand (807.42 &micro;mol/ml &plusmn;0.095), and Trang-Chocolate brand (685.75 &micro;mol/ml &plusmn;0.086), respectively, have more total phenolic compounds than other brands (p< 0.001).<br> <strong>Conclusion:</strong> According to the results of this study, Tahini brands with higher polyphenol contents antioxidant capacity also had higher antioxidant capacity. It can be concluded that Tahini in the Iranian market is one of the most valuable foods in terms of antioxidant activity and total phenolic contents.</span><br> <span style="display: none;">&nbsp;</span>&nbsp; Antioxidant Activity, Phenolic Content, Sesame Paste, Tahini. 13 19 http://mlj.goums.ac.ir/browse.php?a_code=A-10-819-1&slc_lang=en&sid=1 Naficeh Sadeghi 100319475328460017182 100319475328460017182 Yes Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran and Halal Research Center, Ministry of Health and Medical Education, Tehran, Iran and Water Health Research Center, Ministry of Health and Medical Education, Tehran, Iran Mohammad Reza Vafi 100319475328460017183 100319475328460017183 No Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Behrooz Jannat janatbhr@sina.tums.ac.ir 100319475328460017184 100319475328460017184 No Halal Research Center, Ministry of Health and Medical Education, Tehran, Iran Masoomeh Behzad 100319475328460017185 100319475328460017185 No Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Mohammad Reza Oveisi 100319475328460017186 100319475328460017186 No Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran Mannan Hajimahmoodi 100319475328460017187 100319475328460017187 No Department of Drug and Food Control, School of Pharmacy, Tehran University of Medical Sciences, Tehran, Iran