Nutritive Value and Quality of Sweet Basil Leaves in an Animal Model of Nonalcoholic Fatty Liver Disease
Samah
El-Hashash
Nutrition and Food Science Department, Faculty of Home Economics, Al-Azhar University, Egypt
author
text
article
2019
eng
This study was carried out to identify the nutritive value of sweet basil leaves and investigate their effects as a functional food on CCl4-intoxicated rats previously fed on high fat diet as a novel nonalcoholic fatty liver disease (NAFLD) model. Fresh sweet basil leaves were chemically analyzed in order to determine their nutritive value. The biological experiment was conducted using thirty two male albino rats (Sprague Dawley strain) weighing 80 ± 5 g, which were divided into four groups including normal control group, untreated liver –injured group, while the other two groups were treated with 2 and 4% sweet basil leaves powder (SBLP), respectively. The curative trial lasted for 4 weeks. Results showed that protein, total fat, carbohydrates, dietary fiber, calcium, iron and tocopherols contents in 100 g of the used sample of fresh sweet basil leaves represent 6.4, 0.77, 0.89, 6.07, 14.23, 17.78 and 5% of the new DVs for adults, while vitamin C content was found to represent 17.8% and 21.36% of the new DVs for males and females (19-30 years), respectively. Thus, they are considered good source of calcium and iron and good/ excellent source of vitamin C. Results of the biological experiment showed that the developed NAFLD model characterized by overweight, liver enlargement and dysfunction along with oxidative stress, which was further confirmed by histological staining using H&E. Due to its known high antioxidant capacity, supplementation of basal diet with SBLP, especially at the high concentration, reduced the abnormalities noticed in liver tissue and alleviated the disorders associated with its dysfunction. Accordingly, the present study shows that sweet basil leaves are a good source of some health promotive nutrients, and recommends that they should be consumed regularly (about 2 tablespoons/day as shade dried leaves) and implicated in the dietary interventions directed to patients with NAFLD.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
139
155
https://ejfs.journals.ekb.eg/article_53370_15913bebf2c813dbffa1429d61f1d679.pdf
dx.doi.org/10.21608/ejfs.2019.13898.1011
Hepatoprotective Effects of Crude Phenolic-rich Extract from Oyster Mushroom (Pleurotus ostreatus)
Ali
Osman
Biochemistry Department, Faculty of Agriculture, Zagazig University, 44511, Zagazig, Egypt
author
Abbas
Toliba
Food sci. Dept., Fac. Agric., Zagazig Univ., Zagazig., Egypt.
author
text
article
2019
eng
In this study the hepatoprotective activity of the crude phenolic rich extract (CPRE) isolated from oyster mushrooms on carbon tetrachloride (CCl4)-induced oxidative stress was investigated in albino rats. The hepatoprotective activity was examined through various biochemical parameters. Administration of CCl4 for 28 days exhibited a significant increase (P<0.05) in serum markers of liver damage, i.e., alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, lactate dehydrogenase, urea, creatinine, total lipids and triglycerides. Whereas, the serum markers were significantly decreased (P<0.05) by CPRE administration. CCl4 exposure significantly decreased (P<0.05) the hepatic antioxidant enzyme activities such as superoxide dismutase and glutathione peroxidase. Contrarily, the CPRE treatments showed significant increases (P<0.05) in these hepatic activities. The results obtained from this study clearly validated the potential antioxidant activity of CPRE isolated from oyster mushrooms against several oxidation systems in-vivo, which contributed to its hepatoprotective effects in CCl4-induced liver injury in male albino rats. Finally, oyster mushrooms could be added as an additional nutrient to food products as it constitutes a new potential source of natural antioxidant and antibacterial agents.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
157
164
https://ejfs.journals.ekb.eg/article_57232_c4fb8ddd2fff705046b029c548c9a31d.pdf
dx.doi.org/10.21608/ejfs.2019.16213.1017
Detection of Norovirus from fresh and vended Periwinkles (Tympanotonus fuscatus var radula) in Nigeria
Michael
Babalola
Department of Microbiology
Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
author
Olusegun
Adeoyo
Department of Microbiology, Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
author
Olamide
Odesanya
Department of Microbiology
Adekunle Ajasin University, Akungba-Akoko, Ondo State, Nigeria.
author
text
article
2019
eng
The major enteric viral pathogens comprising the Rotavirus, Norovirus, Adenovirus and Astrovirus are commonly implicated in outbreaks of viral gastroenteritis and can be found in several fecally contaminated milieu. Consumption of oysters and other sea foods have been incriminated in food borne outbreaks of Norovirus gastroenteritis. As there are paucity of data from Nigeria, on the contraction of viral gastroenteritis via consumption of seafood, this study was aimed at detecting these viruses from commercially vended periwinkles, a popularly consumed seafood delicacy in Nigeria. Between October 2018 and March 2019 fresh periwinkle samples were collected by convenience sampling, from traders in two (2) major markets in Lagos State, Nigeria. At each market, 10 samples were collected and pooled weekly and tested for concurrent presence of four enteric viruses using Enzyme Immuno-Assay Combo kit. Results obtained were analysed using descriptive statistics and Chi square at α0.05. Out of the 48 batches analysed, only the Norovirus was found in seven (7) batches at a prevalence of 14.6% in the study area. The highest rate of detection occurred in December 2018 from Oyingbo market, while the highest monthly rate occurred in Ikotun market. No statistically significant association was found in Norovirus detection from periwinkles at the two market sites (χ2 = 0.167, p = 0.6826). Similarly, no statistically significant association in the rate of Norovirus detection and the month of sample collection (χ2 = 8.864, p = 0.115, df = 5). This is the first report of Noroviruses from food sources in Nigeria. The results obtained from this study indicated that periwinkles serve as reservoirs of Norovirus and can be a potential source for the outbreak of gastroenteritis and diarrhea disease in the study area.Keywords: Periwinkles; Norovirus; Foodborne gastroenteritis
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
165
172
https://ejfs.journals.ekb.eg/article_59722_3d06c9be258b505a8dbd260b00c6e2aa.pdf
dx.doi.org/10.21608/ejfs.2019.15979.1015
Characterization of β-carotene Extracted from Orange Peels and its Use as a Natural Colorant and Antioxidant in Ice Cream
Mokhless
Abd El-Rahman
Food Sci. and Tech. Fac. of Agric. Assiut Uni. Assiut, Egypt
author
Soumia
Darwish
Food Sci. and Tech. Fac. of Agric. Assiut Uni. Assiut, Egypt
author
Hamada
Megali
Horti. Crops Tech. Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
author
Hassan
Abd El-Hakim
Horti. Crops Tech. Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Giza, Egypt
author
text
article
2019
eng
The orange manufacturing sector produces great quantities of waste, mostly orange peels that generate environmental issues. These residues are rich sources of pigments and bioactive chemicals. β-carotene is one of the carotenoids, an antioxidant fat-soluble pigment. This study was performed to extract β-carotene from orange peels and investigate its stability to some treatments, including temperature, storage, light, pH and its antioxidant characteristics. Carotenoids were determined and identified using high performance liquid chromatography. The total content of phenolic compounds and flavonoids in the dried orange peels were found to be 16.12 and 2.06 mg / g, and β-carotene 14.51 mg/100 g, respectively. Additionally, antioxidant activity of orange peels powder was found to be 88.65% based on DPPH assay. As storage duration and the exposure to high temperature and light increased, beta-carotene degradation increased, while it was more stable in the alkaline medium. The antioxidant activity of β-carotene extract was found to be comparable to that of industrial BHT based on oil oxidation stability assay. In the sensory evaluation, panelists preferred ice cream incorporated with 1% β-carotene extract. During storage of ice cream for 21 days at -18˚C, the β-carotene content decreased by about 5%.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
173
185
https://ejfs.journals.ekb.eg/article_62223_74787ab9481224ab12ad42509083dab9.pdf
dx.doi.org/10.21608/ejfs.2019.17836.1023
The Effect of Garden Cress Seeds Addition on Rheological Properties of Wheat Flour and Chocolate Flavored Cupcake
Abbas
Toliba
Food Science Department, Faculty of Agriculture, Zagazig University, 44519, Zagazig, Egypt
author
Alaa
Mohamed
Food Science Department, Faculty of Agriculture, Zagazig University, 44519, Zagazig, Egypt
author
text
article
2019
eng
TECHNOLOGICAL, medicinal and nutritional importance of garden cress seed powder was the most vital aspect ofthis study. This search was designed to study the effect of the addition of garden cress seeds powder (GCSP), with the replacement ratio of 5, 10 and 15% of wheat flour, on the rheological properties of wheat flour and specific volume, texture analysis, stalling and sensory properties of chocolate flavored cupcake processing. GCSP is a rich source of protein, carbohydrates, dietary fiber, fat, ash, potassium, phosphorus, magnesium, iron, polyphenols and flavonoids. GCSP had good functional properties. The water absorption (WA) percentages increased clearly with the addition of GCSP being 59, 62, 66 and 72% for control, 5, 10 and 15% treated flours, respectively. The control sample had the maximum mixing tolerance index (MTI). arrival time (AT), dough development time (DDT), departure time (DT) and stability of dough (SD) was increased with the increase of GCSP. The wheat flour containing 5% GCSP had the highest resistance to extension (R50), maximum resistance (MR) and ratio number (R50/E). The extensibility (E) and dough strength (DS) were decreased by increasing the level of GCSP addition. The replacement of wheat flour with 5, 10 and 15% increased significantly (p≤0.05) the weight, volume and specific volume of the resulted cupcakes with GCSP. Cupcake containing 15% of GCSP had the lowest hardness 1, hardness 2, springiness, gumminess and chewiness followed by that containing 10% of GCSP except for springiness. Cupcake containing 15 % of GCSP had the lowest decrease percent of alkaline water retention capacity (AWRC) during storage periods being 1.67, 1.90 and 2.79 at 2, 4 and 6 days of storage, respectively, followed by cupcake containing 10%, 5% GCSP and finally the control sample. Cupcakes containing GCSP were more acceptable and fresher than control samples. Thus, the addition of GCSP to wheat flour improved rheological properties and also improved cupcake quality.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
187
199
https://ejfs.journals.ekb.eg/article_62240_95457ba4a41d2a9b5582eccc0cecba67.pdf
dx.doi.org/10.21608/ejfs.2019.18159.1025
Production and Evaluation of Stirred Synbiotic Fermented Milk Fortified with Fig Fruit (Ficus carica L.)
Samah
Abd-Eltawab
Food Science and Technology Department, Faculty of Agriculture, Fayoum University,
Fayoum, Egypt
author
Warda
Ebid
Dairy Department, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
author
text
article
2019
eng
AbstractThe objective of this study was to production of stirred probiotic fermented milk fortified with fig (Ficus carica L.) To be a source of milk ingredients like milk protein, calcium, magnesium, vitamin B12 and beneficial bacteria, which is a good source of probiotics in addition to rich fruit ingredients such as dietary fiber, polyphenols, antioxidants and different minerals. Therefore, figs puree were added to the milk with 5, 10 and 20% and the results obtained showed that, samples of T3 (with 20% fig puree) have the highest values for dietary fiber and polyphenols, which were (0.61 g and 35. 85mg GAE/100g) respectively. Also these samples have the highest percentage of antioxidants, as they have the lowest value of IC50 (13.89 mg/ml) and highest value antiradical power (ARP) (0.0719). Samples of T3 have the highest contents of K, Mg, Fe, Ca and P and their levels were 150.65, 15.37, 1.13, 248.75 and 136.95mg /100g, respectively. The addition of fig puree in different concentrations in fermented milk effect on the growth kinetics of L. acidophilus, where led to a decrease pH and increase titratable acidity, because of the increase activity of L. acidophilus , as fig is an excellent substrate for the growth of them. The maximum counts of L. acidophilus at fresh and after 15 days of storage at 4±1 ºC were 11.43 and 10.74 log cfu/ml for samples T3. Sensory evaluation showed that fig-fortified samples (T1, T2 and T3) were sensually acceptable compared to the control samples.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
201
212
https://ejfs.journals.ekb.eg/article_62582_65c3fab5c0df510bc598f33f5e7b4189.pdf
dx.doi.org/10.21608/ejfs.2019.18646.1026
Egyptian Balady Bread Quality as Affected by Functional Nano-Powders of Some Food Industry by-Products
El-Sayed
Yousif
Food Science Dept., Fac. Agric., Ain Shams Univ., Cairo, Egypt.
author
Attia
Yaseen
Food Technology Dept., National Research Centre, Dokki, Cairo, Egypt
author
Abdel Fatah
Abdel Fatah
Food Sci. Dept. Fac. Agric., Ain Shams Univ., Cairo, Egypt.
author
Abdel Hafeez
Shouk
Food Technology Dept., National Research Centre, 33 Bohouth ST., Dokki, Cairo, Egypt
author
Mohamed
Gadlla
Food Sci. Dept. Fac. Agric., Ain Shams Univ., Cairo, Egypt
author
Ayman
Mohammad
Food Technology, National Research Centre, Cairo, Egypt
author
text
article
2019
eng
The use of nano-material as delivery system in nutritional supplements is a promising technology to improve the bioavailability of their bioactive compounds. In this study, five food by-products "nano wheat bran (NWB), nano wheat germ (NWG), fermented nano-rice bran (FNRB), fermented nano-carrot pomace (FNCP) and fermented nano-pomegranate peel (FNPP)" were prepared and used as natural sources of bioactive compounds in the preparation of functional Egyptian balady bread. Nano and fermented nano-materials were used at 5, 15 and 25% replacement levels of wheat flour basis. Organoleptic characteristics, staling test and color attributes of balady bread were studied. The results of alkaline water retention capacity (AWRC) test, as a bread staling indication, revealed that all tested nano-materials showed positive effect on retarding staling of bread during storage at room temperature up to 72h and the bread was better than control regarding freshness properties. The color attributes of balady bread revealed remarkable differences between control and tested samples. Addition of fiber materials significantly decreased L* values, while a* values were decreased. Organoleptic test results showed that partially replacing of wheat flour 72% extraction by 25% NWB, 25%NWG, 15% FNRP, 5% of FNCP and 5% FNPP still providing a good quality of functional Egyptian balady bread.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
213
226
https://ejfs.journals.ekb.eg/article_63176_1ee3c51f93559e13594e67cefc9fa7d0.pdf
dx.doi.org/10.21608/ejfs.2019.17570.1022
Nutritional Value of Germinated Quinoa Seeds and Their Protective Effects on Rats’ Health Injected by Nicotine
Ola
Ali
Nutrition and Food Science Department,
Faculty of Home Economics, Al-Azhar University, Tanta, Egypt
author
text
article
2019
eng
NICOTINE resulted from heavy smoking raises the risk of developing chronic liver diseases, hence hepatocellular carcinoma. Nicotine also encourages the proinflammatory cytokines production which would be involved in the injury of liver cell. This study was conducted to investigate nutritional components and protective effect of germinated quinoa seeds on rats’ health that injected by nicotine. Thirty male albino adult rats (150±10 g.) were used. The rats divided into two main groups; one used as a negative control group fed on basal diet, while other groups used as a positive control group fed on basal diet also and three other rats subgroups fed on supplemented diet with germinated quinoa seeds at three concentrations (i.e. 5 %, 10% and 15%) for 4 weeks, then injected with nicotine subcutaneously for 15 days. Biological evaluation, lipid profile, liver enzymes, kidney functions, and antioxidant markers were estimated at the end of the experiment. The chemical composition of germinated quinoa seeds demonstrated that quinoa can be considered as a good source for dietary fiber, polyphenols and other antioxidant compounds which raised the nutritional value. The results indicated that kidney and liver functions were restored significantly in rats’ groups received quinoa seeds 10%, followed by quinoa seeds 5 % as compared to the positive control group. The nicotine rats group showed a significant decrease in triglyceride, VLDL-C, and LDL-C; on the other hand, all supplemented groups with quinoa seeds 10%, followed by quinoa seeds 5 % showed a gradually significant increase in HDL-C. Serum total cholesterol and LDL-C were significantly increased in the positive control group, while they gradually significantly decreased in all supplemented diet groups demonstrated. Therefore, this study reveals the health benefits of quinoa seeds in functional foods for heart disease, hypercholesterolemia and patients with liver disease.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
227
241
https://ejfs.journals.ekb.eg/article_63618_959461b30f2ddfd8573779f51d5d50cb.pdf
dx.doi.org/10.21608/ejfs.2019.15608.1014
Quality characteristics of sweet whey-based fruits beverages fermented with Lactobacillus plantarum
Esmat
aly
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
author
Aliaa
Darwish
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza
author
Meranda
Tawfek
Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza
author
text
article
2019
eng
The current research aimed at developing different beverages through exploitation of sweet whey and incorporation of different proportions of cactus pear juice (10, 20 and 30 %, named C10, C20 and C30) and kaki juice (10 and 20 %, named K10 and K20). Quality attributes, probiotic viability, and beverages acceptability over 20 days were studied. The obtained findings indicated that fruit juices incorporation increased total solids, total soluble solids, and fiber content. Also, no significant changes (P < 0.05) in the viable numbers of L. plantarum due to the change in the concentration or type of the added fruit juices or during cold storage. However, higher viable numbers ranged between 7.59 and 7.89 log CFU/mL were obtained. Furthermore, acidity values gradually increased and pronounced changes were observed at 10 days. Total phenolic content (TPC) and antioxidant activity (AOA) significantly increased (P < 0.05) by increasing the added fruit concentrations. K20 treatment had the highest values of TPC (50.68 mg GAE/100 ml), AOA (44.64 %), viscosity (63.86) and WHC (20.67). C30 treatment obtained the highest score of sensory evaluation. Thus, it could be concluded that cactus pear and kaki juices improved the quality characteristics of whey beverages.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
141
254
https://ejfs.journals.ekb.eg/article_65929_b7469f04ae8381338b97b5b686fcb986.pdf
dx.doi.org/10.21608/ejfs.2019.17601.1024
Hypoglycemic and Hypolipidemic Effects of Pumpkin Seeds Powder and Oil on Alloxan-induced Diabetic in Rats
ester
abd-elnoor
department of home economics, faculty of s pacific education , alex univ. egypt
author
text
article
2019
eng
The research was conducted to study the nutritional evaluation of pumpkin seed and the effect of addition of pumpkin seeds powder and oil on blood level of glucose and fat in diabetic rats. Firstly , the nutritional composition and antioxidant activity of pumpkin seeds powder were determined. Secondly, a total of 60 rats were randomized into 6 groups as follows: Group 1: Normal control; Group 2: Diabetic control; Group 3: Diabetics fed with pumpkin seeds powder (1%); Group 4: Diabetics fed with pumpkin seeds powder (3%) ; Group 5: Diabetics fed with pumpkin seed oil (1%) ; Group 6: Diabetics fed with pumpkin seed oil (3%). The rats were injected with alloxan 150 mg / kg BW for induction the diabetes in rats until their blood glucose level reached more than 200 mg / dL. The results showed that pumpkin seeds rich in carbohydrates, protein, crude fiber and crude oil, many unsaturated fatty acids, especially linoleic and oleic acids. It is also a rich source of antioxidants. In addition to that glucose, glycated hemoglobin, cholesterol, triglycerides, LDL,VLDL and lipid peroxidation were significantly increased (P
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
255
269
https://ejfs.journals.ekb.eg/article_65931_c5fba49f0b77de401a03cfe652f7fcaf.pdf
dx.doi.org/10.21608/ejfs.2019.19348.1027
Optimization of Production of Monascus ruber Pigments on Broth Medium and Their Application in Flavored Yogurts
Hossam
Abdel-Raheam
Food Science Department, Beni-suef Univ., Beni-suef, Egypt
author
Wael
Abdel-Mageed
Genetics Department, Beni-suef Univ., Beni-suef, Egypt
author
Mokhless
Abd El-Rahman
Food Sci. and Tech. Fac. of Agric. Assiut Uni. Assiut, Egypt
author
text
article
2019
eng
The aim of the present study was to optimize production conditions of yellow, orange and red pigments from the fungus Monascus ruber Went AUMC 5705 culture through submerged fermentation (SMF), then separation and application of the produced pigments individually in flavored yogurts. Maximum pigments productivity was achieved at incubation temperature of 30℃, inoculums size by 4% (V/V) with (36×104 spores /ml of inoculum), pH of 6.5 and incubation period of 11 days. The favorable carbon and nitrogen sources were Dextrin and monosodium glutamate at 4% (W/V) and 1.5% (W/V) concentrations respect. The present study has also revealed that the yogurt preparations supplemented with these pigments received highly acceptability. To the best of our knowledge, this is the first report on application of yellow, orange and red Monascus pigments individually in flavored yogurts. It is fervently hoped that in the future, these fungal pigments could receive greater attention in the field of food industries.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
47
v.
2
no.
2019
271
283
https://ejfs.journals.ekb.eg/article_65933_0f77270cc877e7269b54cd9d90cf74e8.pdf
dx.doi.org/10.21608/ejfs.2019.19654.1030