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Tripodal Half‐Sandwich Rhodium and Iridium Complexes Containing Sulfonate and Pyridinyl Entities as Antitumor Agents
Journal of Food Quality and Hazards Control 10 (2023) 21-28
Effect of Pistacia atlantica (Bane) Essential Oil on Oxidative Stability
of Sunflower Oil
E. Sadeghi 1, M. Akbari 2, M. Khanahmadi 3, M. Azizi-Lalabadi 1, F. Karami 1*
1. Research Center for Environmental Determinants of Health (RCEDH), Kermanshah University of Medical Sciences, Kermanshah, Iran
2. Department of Chemical Engineering- Food Sciences, Kermanshah Science and Research Branch, Islamic Azad University, Kermanshah, Iran
3. Medicinal Plants Research Center, Institute of Medicinal Plants, ACECR, Karaj, I.R. Iran
HIGHLIGHTS
Basic components of Pistacia atlantica (Bane) essential oil were monoterpene and sesquiterpene hydrocarbons.
All concentrations (200, 400,600,800, and 1,000 ppm) of P. atlantica essential oil had a stabilizing effect on sunflower oil.
P. atlantica essential oil can be used as a natural antioxidant to stabilize edible oil during storage.
Article type
Original article
Keywords
Pistacia
Antioxidants
Oil, Volatile
Plant Oils
Sunflower oil
Article history
Received: 15 Oct 2021
Revised: 31 May 2022
Accepted: 30 Sep 2022
Acronyms and abbreviations
DPPH=2,2-Diphenyl-1Picrylhydrazyl
FRAP=Ferric Reducing
Antioxidant Power
P-AnV=P-anisidine Value
PV=Peroxide Value
RSA=Radical Scavenging
Activity
TBHQ=Tertiary Butyl
Hydroquinone
ABSTRACT
Background: The antioxidant activity of Bane (Pistacia atlantica) has been proved in
different researches. This study evaluated the potential of Bane (Pistacia atlantica)
essential oil (as a natural antioxidant) on the oxidative stability of sunflower oil.
Methods: The essence of Bane was added to sunflower oil at concentrations of 200,
400,600,800, and 1,000 ppm. Tertiary Butyl Hydroquinone (TBHQ) was applied as
synthetic antioxidant. All samples with the control were stored at 65 ̊C for 20 days. Gas
Chromatography-Mass Spectrometry was used for the essence analysis. The 2,2diphenyl-1-picrylhydrazyl radical scavenging assay, rancimat, p-anisidine value (PAnVs), and peroxide value (PV) were determined to assess the efficacy of differecnt
concentration of essence (200, 400,600,800, and 1,000 ppm). Data were analyzed by
Statistical Analysis System (SAS) version 9 Software.
Results: The essential oil yield was 0.1% v/w. The basic components of essence were
monoterpene and sesquiterpene hydrocarbons. Synthetic antioxidant had the highest
scavenging activity, followed by the mixture sample. PVs were in the range of 19.5620.73 milliequivalents (meq)/kg for the treated samples after 20 days, while it was 38.74
on the 20th day for the control. For all treatments, PV was increased with increasing
storage time. P-AnVs were 8.58-17.14 for stabilized samples and 18.02 for control
sample on the 20th day of storage. In all stages, control sample had the highest P-AnV. For
all samples, P-AnV increased as a subject of storage time.
Conclusion: P. atlantica (Bane) essential oil had a stabilizing effect on sunflower oil and
can be used as a natural antioxidant to stabilize edible oil during storage.
© 2023, Shahid Sadoughi University of Medical Sciences. This is an open access article
under the Creative Commons Attribution 4.0 International License.
Introduction
Fats and oils are the main sources of vital precursors
of metabolic processes in the body, energy storage, and
*
important ingredients of cell membranes and other
biological conformations. They play considerable roles in
Corresponding author (F. Karami)
E-mail: farahnazk83@yahoo.com
ORCID ID: https://orcid.org/0000-0002-9392-6333
To cite: Sadeghi E., Akbari M., Khanahmadi M., Azizi-Lalabadi M., Karami F. (2023). Effect of Pistacia atlantica (Bane) essential oil on
oxidative stability of sunflower oil. Journal of Food Quality and Hazards Control. 10: 21-28.
DOI: 10.18502/jfqhc.10.1.11985
Journal website: http://jfqhc.ssu.ac.ir
Sadeghi et al.: Antioxidant Effect of Pistacia atlantica on Sunflower Oil
the absorption of fat-soluble nutrients and act as essential
fatty acids, cellular transport components, fat-soluble
vitamins, and dietary supplements (Kostik et al., 2013).
Apart from biological and nutritional actions, lipids
play a key role in the quality, processing, texture, and
organoleptic characteristics of food crops (Ying et al.,
2018). Quality of fats and oils is changed through
destructive reactions, both during heating and long-term
storage (Farhoosh and Tavassoli-Kafrani, 2010). The
major subversive process is oxidation and destruction of
its products, which resulted in loss of sensory quality and
nutritional value. Prevention of this process is vital for
the food producers and individuals involved in the food
milling from the plant to the user (Olmedo et al., 2018).
Synthetic antioxidants have been applied for stabilizing
oil and fats. But their safety has been problemed
(Farhoosh and Tavassoli-Kafrani, 2010). Therefore, there
is a tendency among scientists and consumers to replace
these compounds with natural materials.
Sunflower oil is among the world’s five most important
vegetable oil crops. This oil has many applications,
including baking, cooking, and frying (Spring, 2021).
Sunflower oil is high in mono-unsaturated fatty acids
such as oleic acid (14.0-39.4%) and poly-unsaturated
fatty acids, linoleic acid (48.3-74.0%; Sousa et al., 2021).
Sunflower oil is appreciated for its higher concentration
of poly-unsaturated fatty acids, as well as the presence of
large levels of phytosterols and vitamin E (Spring, 2021).
The Pistacia genus is in the family of Anacardiaceae.
It contains about 70 genera and over 600 species
(Bozorgi et al., 2013). It has eleven or more species that
are shrubs or trees. Three species of Pistacia, including
P. khinjuk Stocks, P. vera Linnaeus, and P. atlantica
Desf present in Iran. P. atlantica has been distributed
from Northwest Africa to Southwest Asia. P. atlantica
which is named Bane in Iran, consists of four subspecies
of kurdica, cabolica, mutica, and atlantica (Bozorgi et
al., 2013). Bane trees grow in central, eastern, and
western parts of Iran. The leaves and fruits of Bane (P.
atlantica) are applied in folk medicine to cure throat
infections and stomach disorders. Local people consume
the fruit of this plant after pulverizing and blending it
with other constituents as food and use unripe fruit to
produce jam. Oleoresin of Bane is used for the making
of chewing gum in Iran (Hatamnia et al., 2016). The
main components of essential oil among the different
species of Pistacia are hydrocarbons and oxygenated
monoterpenes which α-pinene has been reported as a
major monoterpene hydrocarbon. The 𝛼-terpinolene,
limonene, and ocimene are among other compounds.
Sesquiterpenes with a greater amount are germacrene-D
and 𝛽-caryophyllene. Also, diterpenoids, triterpenoids,
phenolic components, fatty acids, and sterols in trace
levels have been isolated. These constituents have
22
antioxidant, antimutagenic, antimicrobial, and antiviral,
anti-inflammatory, and antinociceptive activity. Also,
they were effective on gastrointestinal disorders (Bozorgi
et al., 2013).
The antioxidant activity of this plant has been proved in
different researches. In the study of Hatamnia et al.
(2014), the antioxant activity of leaves from 10
Bane genotypes was considered using Ferric Reducing
Antioxidant Power (FRAP) test. The results showed that
all genotypes have revealed higher antioxidant activity
than that reported for butylated hydroxyanisol. Also, the
antioxidant activity of Bane essential oil was assayed
using FRAP and 2,2-Diphenyl-1-Picrylhydrazyl (DPPH)
tests, and Bane essential oil showed significant
antioxidant activity using FRAP test (Rezaie et al., 2015).
In another study, Bane (P. atlantica) hull oil was more
effective on the level of 2% for stabilizing sunflower oil
during the frying process relative to sesame oil and rice
bran oil (Sharif et al., 2009). So, due to the importance of
natural compounds for replacing synthetic antioxidants in
edible oils, this study investigated the antioxidant effect
of Bane on sunflower oil during storage.
Materials and methods
Materials
Refined sunflower oil was provided from the
agro-industry complex and vegetable oil of Golbarg
Baharan, Karaj, Iran. The Bane plant was purchased from
the Kermanshah market. All chemical materials were
of analytical grade and purchased from Merck
(Merck Millipore, Darmstadt, Germany). DPPH and
Tertiary Butyl Hydroquinone (TBHQ) were obtained
from Sigma Chemical Co (St. Louis, MO, USA).
Extraction
The fruit of P. atlantica was dried at ambient
temperature and was ground, and 100 g of its powder was
placed in a flask including 1,200 ml distilled water. It
was then steam distilled by clevenger- apparatus for 3 h
matching the British method. The essential oil was dried
using anhydrous sodium sulfate (Na2SO4), and then the
essence was stored at 4 ̊C for further analysis (Sadeghi et
al., 2016).
Gas Chromatography (GC) analysis
The essential oil was analyzed by an Agilent HP-6,890
GC containing capillary column HP-5MS (5%
phenylmethyl siloxane) (0.25 μm film thickness, 0.25
mm×30 m; Restek, Bellefonte, PA, USA) including an
Agilent HP-5,973 mass selective detector in a mode of
electron impact. Ionization energy was 70 eV. The
Journal website: http://jfqhc.ssu.ac.ir
Journal of Food Quality and Hazards Control 10 (2023) 21-28
temperature of 50 ̊C was used in the oven for 5 min, then
it was increased to 250 ̊C with speed of 3 ̊C/min and was
made steady at 250 ̊C for 10 min. N-hexane was used for
the dilution of essential oil and sample injection was
performed in 0.1 µl volume with a split ratio of 1:50. The
carrier gas was helium at 1.1 ml/min. The essential oil
ingredients were identified by account of their retention
indices under the programmed conditions on the set
for essential oil and n-alkanes (C8-C20) and by the
comparison of their retention indices and mass spectra
with valid samples and those brought in the literature
(Küçükbay et al., 2014).
Sample provision
The essence of Bane was added to sunflower oil at
concentrations of 200, 400,600,800, and 1,000 ppm.
TBHQ was applied at 120 ppm. Also, mixtures of TBHQ
(60 ppm) and essence (60 ppm) were used. All samples
with the control were stored at 65 ̊C for 20 days.
Chemical tests were performed in intervals of four days
in triplicate.
-P-Anisidine Value (P-AnV) and Peroxide Value (PV)
American Oil Chemists' Society (AOCS) cd 18-90 and
cd 8-53 methods were used to measure P-AnV and PV,
respectively (AOCS, 1990). P-AnV is applied to measure
the secondary products of oxidation. Its base is the
reaction of p methoxy aniline (anisidine) and aldehydic
compounds (Hashemi et al., 2014). It is a reliable method
for calculating oxidative rancidity in oils, fats, and fatty
foods.
Statistical analysis
Statistical analysis was done in a completely
randomized design in three repetitions by Statistical
Analysis System (SAS) version 9 Software. ANOVA test
was used to analyze the data. Significant differences of
(p<0.05) were determined by Duncan's multiple range
test.
Results
Chemical components of the essential oil
Antioxidant activity parameters
-Rancimat test
A Metrohm rancimat model 679 (Herisau, Switzerland)
was applied to determine the Oil Stability Index (OSI).
Assays were performed with 2.5 g of each sample at
110 C
̊ and airflow of 20 L/h (ISO, 2006). In this method
constitution of volatile acids is appreciated by altering
electrical conductivity when they exit from the oxidizing
oils by air.
The essential oil yield was 0.1% v/w. Gas
Chromatography-Mass Spectrometry (GC-MS) was
served for the detection of essential oil compounds.
Fifteen major constituents including 95.98% of the
essential oil were detected (Table 1). The basic
components of essence were monoterpene and
sesquiterpene hydrocarbons.
Antioxidant activity parameters
-Rancimat test
-DPPH assay
The radical scavenging activity assay state the efficacy
of antioxidants to scavenge natural or synthetic radicals
in opposition to the antioxidant ability of a standard
antioxidant (Zaporozhets et al., 2004). DPPH assay was
done according to Gyamfi et al. (1999). Essential oil
methanolic solution (50 µl) at different concentrations
was added to DPPH solution (0.004% in methanol; 5 ml).
The control sample was prepared by adding 50 µl solvent
to the DPPH solution. Afterward, the samples were
stored in darkness and at ambient temperature for 30 min.
The sample's absorbance was read at 517 nm. The
Radical Scavenging Activity (RSA) was measured by the
following equation:
RSA=[(ADPPH−AS)/ADPPH]×100
Where AS and ADPPH are the absorbance of samples and
DPPH solution, respectively.
Induction periods for various treatments have presented
in Table 2. Obtained results showed that the induction
period increased with a rise in antioxidant concentrations,
but there was a slight difference among different doses of
the essential oil. However, it should be noted the highest
induction period belonged to the TBHQ and then the
mixture sample. The higher induction period in the
mixture sample attributed to the presence of synthetic
antioxidant.
-DPPH assay
The percentages of free RSA for different treatments
have shown in Table 2. According to these results,
synthetic antioxidant had the highest scavenging activity,
followed by the mixture sample. Different concentrations
of the essential oil showed low RSA.
Journal website: http://jfqhc.ssu.ac.ir
23
Sadeghi et al.: Antioxidant Effect of Pistacia atlantica on Sunflower Oil
-PV
-P-AnV
PVs were in the range of 19.56-20.73 milliequivalents
(meq)/kg for the treated samples after 20 days, while it
was 38.74 on the 20th day for the control (Figure 1). For
all treatments, PV was increased with increasing storage
time. Control sample had the highest PV in all stages,
followed by SFO-200, SFO-400, SFO-600, SFO-800,
SFO-1,000, SFO-Mixture, and SFO-TBHQ, respectively.
In control sample, PV had a tremendous rise on the 4th
day and rose to the 20th day. For other samples, it
increased gradually to the storage final stage. All
concentrations showed significant (p<0.05) stabilizing
effect on sunflower oil, and in the final storage period,
SFO-Mixture was even better than a synthetic
antioxidant. Maximum PVs were 20.73, 20.24, 20.11,
20.09, 19.99, and 19.56 for concentrations 200, 400, 600,
800, 1,000 ppm and mixture sample, respectively.
P-AnVs were 8.58-17.14 for stabilized samples and
18.02 for control sample on the 20th day of storage
(Figure 2). In all stages, control sample had the highest
P-AnV. For all samples, P-AnV increased as a subject of
storage time. On the 4th day, the maximum value was
related to control, followed by SFO-600, SFO-800, SFO400, SFO-1,000, SFO-200, SFO-Mixture, and SFOTBHQ, respectively. Finally, on the 20th day, the
arrangement of P-AnV was SFO-1,000, SFO-800, SFO200, SFO-400, SFO-Mixture, SFO-600, and SFO-TBHQ.
Totally, in all stages of storage, all of the essential oil
concentrations had an inhibitory effect on the formation
of secondary products of oxidation, and differences
among treats and storage periods were significant
(p<0.05).
Table 1: Chemical components of Pistacia atlantica essential oil
No
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
Total
Compound name
Myrcene
Camphene
α-Pinene
β-Pinene
Phellandrene
Limonene
γ-Terpinene
α-Terpinolene
Linalool
Thujopsene
Caryophyllene oxide
Hexadecanoic acid
Octadecanoic acid
9- Octadecenoic acid
Ethyl oleate
% (W/W)
2.21
4.17
14.36
5.29
49.73
5.13
2.02
0.89
2.15
1.07
1.86
0.94
3.87
1.03
1.26
95.98
RI a
1,109
1,186
1,327
1,474
1,609
1,632
1,792
1,842
2,136
2,878
3,925
5,256
6,023
6,183
6,612
RI a: Retention Indices relative to C8-C20 n-alkanes on HP-5MS capillary column
Table 2: Antioxidant activity of Pistacia atlantica essential oil on different treatments and control groups of sunflower oil
Treatments
Induction period (h)
RSA (%)
Ctrl
4.68±0.05 f
SFO-200
4.70±0.01 f
6.08±0.04 g
SFO-400
4.73±0.04 f
8.26±0.04 f
SFO-600
4.79±0.03 e
14.78±0.02 e
SFO-800
4.9±0.04 d
25.21±0.04 d
SFO-1,000
5.2±0.05 c
37.39±0.06 c
Data are means±standard deviation of treats in three replicates. Similar characters mean lack significant difference among treatments (p<0.05).
SFO=Sunflower Oil; RSA=Radical Scavenging Activity; TBHQ=Tertiary Butyl Hydroquinone
24
Journal website: http://jfqhc.ssu.ac.ir
SFO-Mixture
9.85±0.02 b
77.82±0.08 b
SFO-TBHQ
10.97±0.08 a
92.17±0.03 a
Journal of Food Quality and Hazards Control 10 (2023) 21-28
Ctrl
SFO-600
SFO-200
SFO-800
SFO-400
SFO-1000
50
PV (meq/kg)
40
30
20
10
0
0
4
8
-10
12
16
20
Period Storage (days)
Figure 1: Effect of Bane essential oil on Peroxide Value (PV) of control and treated samples during storage period; SFO=Sunflower Oil;
TBHQ=Tertiary Butyl Hydroquinone
Ctrl
SFO-200
SFO-400
SFO-600
SFO-800
SFO-1000
25
20
p- AnV
15
10
5
0
0
-5
4
8
12
16
20
Period Storage (days)
Figure 2: Effect of Bane essential oil on P-anisidine Value (P-AnV) of control and treated samples during storage period; SFO=Sunflower Oil;
TBHQ=Tertiary Butyl Hydroquinone
Journal website: http://jfqhc.ssu.ac.ir
25
Sadeghi et al.: Antioxidant Effect of Pistacia atlantica on Sunflower Oil
Discussion
According to Table 1, phellandrene and α-pinene were
major components of essential oil. In a study, the main
compounds in the essential oil of fresh leaves from the
female and male plant of P. atlantica (Laghouat, Algiers)
were a-pinene/a-thujene and δ-3-carene, respectively
(Gourine et al., 2010). In a study by Rezaie et al. (2015),
α-pinene was the major compound in the essential oil of
the Bane fruit hull (Marvdasht, Fars, Iran). Fathollahi et
al. (2019) observed α-pinene as the dominant ingredient
in the fruit essential oil of P. atlantica subsp. Kurdica
(Kurdistan, Iran). The difference among the ingredients
of essential oil in different researches has been reported
to be linked to several factors including part and plant
species, harvesting time, cultivar sex, climatic condition,
and geographical source (Gourine et al., 2010).
According to the obtained results, the sample with 120
ppm TBHQ had the highest induction period. Tavakoli et
al. (2017) considered the effect of unsaponifiable
materials extracted from P. khinjuk fruit oil (Meimand
forest, Fars, Iran) on the oxidative stability of olive oil.
They also observed the highest oxidative stability index
for the sample containing TBHQ (100 ppm). In the study
of Sadeghi et al. (2017), the effect of Ferulago angulata
(Dalahoo Mountains, Kermanshah, Iran) essential oil was
considered on the oxidative stability of sunflower oil.
The data for the oil stability index also showed the
superiority of synthetic antioxidant relative to different
concentrations of essential oil. The lower oxidative
stability index for essential oils perhaps is due to the
volatility of essential oils at high temperatures.
Various concentrations of the essential oil exhibited
low radical scavenging activity. Similar results were
observed by essential oil of Bane hull (Marvdasht, Fars,
Iran) (IC50=23µg/ml) in comparison with Butyl Hydroxyl
Toluene (BHT), ascorbic acid, and α-tocopherol (Rezaie
et al., 2015). In another study, the antioxidant activity
(IC50) of leaves of P. atlantica from four regions in
Algeria was in the range of 8.8–27.48 mg/ml (Gourine et
al., 2010). Also, Hasheminya and Dehghannya (2020)
obtained IC50=25.2 mg/ml for hull essential oil of P.
atlantica subsp. kurdica (Ilam, Iran). In another study,
the antioxidant activity of the essential oil extracted from
14 Tunisian P. lentiscus populations was assayed using
the DPPH. The IC50 volues were in range of 299-993
µg/g. The IC50 value for BHT was 29.4 µg/ml (Aissi et
al., 2016). Monoterpenes are not regarded as strong
scavengers. Therefore, the low antioxidant efficacy of the
essence is probably related to the high amount of these
components in the essential oil (Wojtunik et al., 2014).
Moreover, essential oils have lower content of active
compounds.
26
Peroxides are initial oxidation products that may
decompose in the final stages of oxidation. PVs were in
the range of 19.56-20.73 meq/kg for the treated samples
after 20 days. These quantities are lower than those of
sunflower oils stabilized by guava leaves (Anwar et al.,
2006), pomegranate peel extracts (Iqbal et al., 2008),
garlic extract (Iqbal and Bhanger, 2007), roselle, roselle
seed, and kenaf seed extracts (Nyam et al., 2013), but
they are higher than the results obtained for stabilized
sunflower oil by essential oil of F. angulata (Sadeghi et
al., 2017). Levels of PV in a study by Olmedo et al.
(2018) on stabilizing effect of Aloysia triphylla and
Minthostachys mollis essential oils in sunflower oil
during accelerated storage at 60 ˚C in concentrations of
0.02, 0.1, and 0.2% for 14 days were higher than
obtained data in this study. Also, in sunflower oil
supplemented with essential oils of oregano, rosemary,
and laurel (0.02 and 0.1%) for 28 days at 60 ˚C, greater
PV was observed (Olmedo et al., 2015). Mezza et al.
(2018) studied the effect of essential oil rosemary and its
fractions (by molecular distillation) on sunflower oil at a
dose of 0.1/100 g at room temperature for 115 days. The
PV declared higher than 20 meq/kg for treated oil at the
end of the storage period. SFO-1,000 had the maximum
effect on stability of oil and different doses of natural
antioxidants were effective for prevention of primary
oxidation products. The antioxidant activity in essential
oil of Bane is related to monoterpene and sesquiterpene
hydrocarbons.
P-AnVs were 8.58-17.14 for stabilized samples and
18.02 for control on the 20th day of storage. In a study by
Olmedo et al. (2018) on stabilizing effect of A. triphylla
and M. mollis essential oils on sunflower oil during
accelerated storage at 60 ˚C (concentrations of 0.02, 0.1,
and 0.2%), P-AnV was lower than 6 after 14 days but in
sunflower oil supplemented with essential oils of
oregano, rosemary, and laurel (0.02 and 0.1%) for 28
days at 60 ˚C, similar results were obtained by Olmedo et
al. (2015). Wang et al. (2018) observed P-AnV 189.4 for
supplemented sunflower oil with essential oil of
Coriandrum sativum L (1,200 ppm) after 24 days store at
65 ˚C. Also, Okhli et al. (2020) studied the oxidative
stability of sunflower oil using citron peel (Citrus medica
L.) essential oil at the concentration of 800 ppm for 5
days at 65 ˚C. They observed P-AnV 64.01 after 5 days.
The outcomes of this test were not following PV and
DPPH and rancimat outcomes. In other words, changes
in secondary products of oxidation were not according to
essential oil concentration. However, in all tests,
synthetic antioxidants had the strongest activity.
Researchers suggest that the high antioxidant efficacy
of TBHQ is due to its ability to donate hydrogen
owing to the existence of two para-hydroxyl groups in its
Journal website: http://jfqhc.ssu.ac.ir
Journal of Food Quality and Hazards Control 10 (2023) 21-28
construction (Alizadeh et al., 2016; Gourine et al., 2010).
Also, a synthetic antioxidant is a pure compound, while
the essential oil is not pure. Therefore, its higher
antioxidant activity is normal. Moreover, Bane essential
oil has low active compounds for scavenging of formed
free radicals as a result of peroxides decomposition.
Conclusion
Obtained results from various parameters exhibited that
all concentrations of P. atlantica (Bane) essential oil had
a stabilizing effect on sunflower oil. Also, it was more
effective for inhibition of the primary oxidation products
ratio of secondary oxidation products. Also, it was a
weak scavenger for DPPH radical that it attributed to a
low amount of antioxidant compounds in the essential
oil. However, it can be used as a natural antioxidant to
stabilize edible oil during storage.
Author contributions
E.S. designed the study; M.A., M.K., and M.A.-L.
conducted the experimental work; F.K. analyzed the data
and wrote the manuscript. All authors read and approved
the final manuscript.
Conflicts of interest
The authors declare that there is no conflict of interest.
Acknowledgements
This work was a thesis and supported by Islamic Azad
University, Kermanshah Branch. The authors thank the
technical and financial support of the Agro-industry
Complex and Vegetable oil of Golbarg Baharan in
Alborz province.
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