Effect of Adding Black Rice Flour on Properties of Processed Cheese Spread
text
article
2018
eng
THE effect of adding black rice flour (Oryza sativa L. indica) (BRF) on properties of spread type processed cheese (STPC) was the aim of this study. BRF contained rich amount of antioxidants (anthocyanin’s, total phenols and total flavonoids), protein, crude fiber, total carbohydrates and minerals. Six treatments of STPC were performed by substituting cheese-base with BRF at the ratio of (the control) nil, 5,10,15,20 and 25% on the dry basis. Chemical composition and Organoleptic properties were determined after processing and during storage periods for three months. Significant differences p>0.05 were found between STPC treatments as affected by the substitution ratio of BRF. The results showed that the BRF contained anthocyanin’s (4874.8 mg cy-3- glc/100gm dry weight), total phenols (695.4mg GAE/100 gm dry weight), total flavonoids (112.6mg quarstine/100 gm dry weight) and DPPH (76.85%). Although DM, fat/ DM and ash/DM contents of STPC were not influenced by adding BRF, the total nitrogen (TN)/ DM percentage significantly tended to decrease when the level of cheese base substitution with BRF exceeded 25%. The soluble nitrogen (SN)/TN percentage of all treatments of STPC was higher than that of the mature Ras cheese itself, used as cheese-base, and decreased significantly as the portion of BRF instead of cheese base increased. The gradual substitution of cheese base with BRF in STPC making was associated with the proportional increment in the fibers/ DM percentage and decrement in the titratable acidity %, in spite of the stability of pH value at 5.8. Hardness, cohesiveness, gumminess and chewiness exhibited proportionally higher values, while, springiness property behaved opposite trends as the BRF was used instead of cheese base in STPC recipes. Whether the proportional replacement of cheese base with BRF or the prolonging of cold storage period was associated with the gradual increase in the oil separation index and decrease in the meltability % as well as in the penetration (mm) of STPC. The use of BRF instead of cheese base did not lead to any significant differences in the score of all organoleptic attributes of STPC. Moreover, the BRF flavour was accepted and favorably preferred in STPC and improved the stability of sensory quality of STPC along the cold storage period, especially when the substitution level of cheese base with BRF was more than 5%. The blends prepared by using 5, 10, 15, and 20% BRF showed higher acceptability compared to the control or 25% blend.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
1
11
https://ejfs.journals.ekb.eg/article_30431_0819479ab924b13f8eadfde7ab32b08a.pdf
dx.doi.org/10.21608/ejfs.2018.30431
Utilization of Natural Antioxidants Extracted from by-products Using New Methods to Enhance the Oxidative Stability of Cooking Oils
text
article
2018
eng
WITH the concern of adverse effects of lipid oxidation on food deterioration resulting off flavor which led to lowering nutrition value. This study is chiefly concerned to improve the stability of cooking oils via the addition of different concentrations of plant extracts. New assisted extraction methods (ultrasonic and microwave) with eco-friendly solvents (water, ethyl lactate, ethanol) were used to obtained natural components having antioxidative potency from tomato and grape by-products. The changes in oil oxidation stability in individual and treated oils were determined using the oven test at 60 °C. Moreover, the established analytical methods such as peroxide value, inhibition of oil oxidation, p-anisidine value and total oxidation value were used to evaluate the stability of treated oils. In addition, radical scavenging activity by DPPH• assay was used to evaluate the antioxidant activity. From the results, it was found that the addition of extracted natural antioxidants (from tomato &grape by-products) improved the oil samples stability. The effect of adding 200, 400 and 600 ppm of tomato extracts and 600 ppm of grape extract to soybean and sunflower oils mixture was found to be superior to the synthetic antioxidant. These results suggest that tomato and grape extracts from by-products are safe and vital sources of natural antioxidants.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
13
23
https://ejfs.journals.ekb.eg/article_30432_a4f57e659a021aedefb89e2be1e3d629.pdf
Effect of Using Cactus Pear Pulp on The Properties of Goats’ Milk Bio- Yoghurt Drinks
text
article
2018
eng
GOATS’ MILK bio-yoghurt drinks were made using different levels (5, 10 and 15 %w/w) of cactus pear fruits’ (Opuntia dillenii) pulp (CPFP) and fermented with Yo-Fast1 (containing of Lactobacillus delbrueckii ssp. bulgaricus & Streptococcus thermophilus) as commercial yoghurt starter and ABT-5 (containing of Lactobacillus acidophilus, Streptococcus thermophilus & bifidobacteria) starter culture with potential probiotic properties. All treatments differed significantly (p ≤ 0.05) in their properties; depending on the percent of CPFP added, starter culture used and storage period (9days at 60.5°±C). Fresh yoghurt drinks made with CPFP displayed (p≤0.05) higher rheological parameters than that of the control except for flow behaviour index values. The viscosity of all yoghurt drinks increased while the whey separation decreased with the increase of added CPFP till the end of the storage period. Furthermore, with increasing the percentage of CPFP used, there were slight and gradual decreases (p≤0.05) in the pH values of all treatments as compared with control. Also, the colour parameters for all yoghurt drinks changed slightly during storage and the rate of pigments degradation depending on the percentage of CPFP used. Results exhibited new bio- yoghurt drinks rich in the total phenolic compounds and high in antioxidant activity, which are increased significantly (p ≤ 0.05) with rising CPFP levels added. Also, the counts of viable cells in all treatments were maintained at an acceptable level (>106cfu/ml) to be considered as functional foods until the end of storage period. Sensory evaluation showed that all CPFP yoghurt drinks treatments were more accepted by the panelists, rated above average, particularly when fermented with a probiotic starter culture. The addition of CPFP significantly improved the quality attributes of goats’ milk yoghurt drinks and could be considered as new goats’ milk products with probiotic properties and health benefits.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
25
42
https://ejfs.journals.ekb.eg/article_30434_ba1da89114af246db3074838299377bf.pdf
Influence of Xanthan Gum and Inulin as Thickening Agents for Jam Production
text
article
2018
eng
REPLACING pectin with natural biopolymer substances has importance in the food industry to ensure functional properties. The aim of the study was to evaluate a xanthan gum and inulin as pectin substitute and biopolymers thickening agents for jam production. Physio-chemical properties for three tested types of fruits differ in pectin percentage (strawberry, apricot and apple) and their jams were evaluated. Effect of replacement different concentrations of pectin with xanthan gum, inulin and their blend on total soluble solids, pH, titratable acidity, viscosity, colour, microstructural and sensory characteristics was performed on the final products and after eight months of storage period. The results indicated that the viscosity decreased as the pectin replacement level increased. Type of jam and level of pectin replacement affected the values of lightness ( L*), redness (a*) and yellowness ( b*). No differences were shown in total soluble solids between all treatments comparing to the control samples of the three types of jams. Up to 50% pectin substitution with xanthan gum, there was no significant difference in texture and spreadability of the jam samples. Increasing the replacement level of pectin more than 50% reduced the texture quality. The lowest score for texture and spreadability were produced for jam containing 50% xanthan gum and 50% inulin followed by 50% inulin. Xanthan-inulin-pectin blend (1:1:2) was the best formulation than other jams formulated containing blend. The results after eight months of storage indicated that xanthan gum could successfully replace 25 % pectin in producing high-quality jam having good overall sensory acceptability and great textural property.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
43
54
https://ejfs.journals.ekb.eg/article_30433_864c48bc651d6828b0bb5346ec0369a4.pdf
Roselle (Hibiscus Sabdariffa) Seeds and Kernels as a Potential Source of Oil, Protein and Minerals
text
article
2018
eng
This study aimed to evaluate Roselle seeds (RS) and Kernels (RK) as an unconventional source of oil, protein, and minerals. The results indicated that RS protein contains a high percentage of essential amino acids (39.47%) compared to that reported by FAO/WHO/UNU (1985) while, methionine and cystine were the limiting amino acids. The proteins were fractionated using SDS-polyacrylamide gel electrophoresis to 10 bands ranged in molecular weight, from 20 to 245 KDa and the main bands had a molecular weight of 180, 135, 100, 63, 48 and 20 KDa. Thin layer chromatographic analysis of the crude RS oil indicated that total lipids consisted mainly of 8 lipid classes of glyceride and nonglyceride compounds in addition to the polar lipids located on the baseline. The identified fractions were: polar lipids, monoacylglycerols, 1,2 and 2,3 diacylglycerols, sterol, 1,3 diacylglycerols, free fatty acids, triacylglycerols and hydrocarbons and sterol esters. Triacylglycerols were the predominant fraction. Gas-Liquid Chromatographic “GLC” analysis of crude RS oil indicated that it composed of the high percentage of unsaturated fatty acids (69.7%) in which oleic acid was 31.27%, while, linoleic acid was37.61%. Saturated fatty acids represented 30.3 % of the total fatty acids. Palmitic acid was the major fatty acid (22.44%) followed by stearic (5.77%). Physicochemical analysis of crude RS oil showed that it had a yellow colour and the Hunter colour components indicated that L*, a*, b* values of the oil were 29.85, 0.94 and 9.94, respectively. It had 1.4724 refractive indexes at 18°C, 0.919 g/cm3 specific gravity, 99.47 iodine value, 194.4 saponification number, 7.52 peroxide value and 0.828 free fatty acids as % oleic acid. RS contained the following minerals: K, Mg, P, Ca, Fe, Cu, Zn. Potassium (1140 mg/100g) was the predominant element in the seeds, followed by phosphorus (482 mg/100g), magnesium (242 mg/100g) and calcium (239 mg/100g). Also, the effect of complete removing of RS hull through water soaking process for different time (10hr-15min) and temperatures (25-75 °C) to obtain Roselle kernel (RK) on the aforementioned analysis was considered. The results indicated that this process had some effects on the protein and mineral composition, while oil composition and it,s characteristics were not affected by this treatment. It could be concluded that RS as a by-product could have the potential for the functional food industry.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
55
67
https://ejfs.journals.ekb.eg/article_30435_1ec6dce929313e672723ad1b90ef41e8.pdf
Influence of Chitosan Based Coating Incorporating Green Tea and Rosemary Extracts on Physicochemical and Microbial Quality of Tilapia fish (Oreochromis niloticus) Fillets under Cold Storage
text
article
2018
eng
THE incorporation of natural extracts into edible coatings has the potential to improve the quality and safety of fish products. The aim of this work was to evaluate the effectiveness of chitosan coatings including herb extracts against 4 foodborne pathogens;<i> Staphylococcus aureus</i>,<i> Escherichia coli</i>,<i> Bacillus cereus</i>, and <i>Pseudomonas aeruginosa</i>, as well their impact on physical and biochemical attributes of Tilapia fish (<i>Oreochromis niloticus</i>) fillets during storage at 4±1˚C for 15 days. Green tea extract (GTE) and rosemary extract (RE) at concentrations 2 and 3%, respectively were evaluated against foodborne pathogens compared with chitosan coating (control positive; C+) and control sample (without coating; C). The active packaging was applied on Tilapia fish fillets and the physical parameters (pH and WHC), freshness indictors (TBA and TVB-N), microbial load, and sensory evaluation (color, odor, and texture) were evaluated. The GTE and RE exhibited a high phenolic content and antioxidant capacity. In GTE and/or RE coated samples, the values of TBA, TVB-N, and pH were lower while the WHC was higher than the control sample (up to 15 days).The microbial load of treated samples with coatings was lower than the untreated samples. The sensory evaluation of color, odor, and texture in coated fish fillets were accepted with a high score over 15 days. The results demonstrated that GTE and RE were more active in preventing protein degradation, retarding lipid oxidation, improving the microbial quality, and extend shelf life of Tilapia fish fillets.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
69
82
https://ejfs.journals.ekb.eg/article_48464_2f3e7e2b529b263d60df5b4943f5f1ac.pdf
Effect of Coating Material on The Quality of Oil Uptake and Potato Chips
text
article
2018
eng
Reducing fat content of fried foods by application of coating is an alternative solution to comply with both health concerns and concumer preferences. The objective of the present work was to analyse the effect of soy protein isolate (SPI) and whey protein isolate (WPI) as coating agent on the quantity and quality of oil uptake and on sensory attributes of potato chips in comparison with control (uncoated potato chips). The deteruration of samples were evaluated after 0, 4, 8, 12 and 16 hours. Decreased degradation of frying oils extracted from potato chips was recorded when product coated with WPI followed by SPI compared with uncoated products. The obtained results showed that the product coated with whey protein isolate had the least increase in oil uptake, polar components, oxidized fatty acid, color, viscosity (cp), UV absorbtion and polymeric materials followed by the product coated with soy protein isolated (SPI) compared with uncooted products (control). Sensory evaluation showed that sample coated with WPI increased hardness and crispiness compared to control. Also sensory evaluation show that the best color was related to whey protein isolated followed by soy protein isolate compared to uncoated sample and with regard to flaver evaluation was in whey protein isolated, soy protein isolate and control respectively. Sensory evaluation show that coated with whey protein isolate and soy protein isolated and control uncoated ones had no different for appearance and taste.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
83
90
https://ejfs.journals.ekb.eg/article_48466_a86db7bad81f3317e59923cfc623bf57.pdf
Characterization of Wastes from Pomegranate (Punica granatum L.) Juice and Its Use as a Functional Drink
text
article
2018
eng
FOUR Egyptian pomegranate cultivars (Edkawy, Manfaloty, Sahrawy and Wonderful) and juice extraction method ( pressing halves of fruits and blending separated arils) on characteristics and utilization of juice extraction wastes were studied. The results showed significant variations in wastes yield and their content of bioactive compounds (total phenols, flavonoids, anthocyanins, tannins, proanthocyanidins), antioxidant activity and reducing power among cultivars, juice extraction method anddrying processes (vacuum and sun drying) and their interactions. Generally, Edkawy cultivar gave higher yield of waste rich in bioactive compounds, antioxidant activity and reducing power than other cultivars. Wastes prepared from blending fruit arils followed by vacuum drying had higher yields than that made by pressing halve of fruits and sun drying. Nine simple phenolic acids were identified and quantified by HPLC in Wonderful aril juice vacuum dried waste (gallic, ellagicchyrsin, protochatechuic, caffeic, ferulic, cinnamic, vanilic and syngic acids). This waste was also rich in dietary fiber at level of 58% total dietary fibers. The panelists accepted drinks made from pomegranate waste powder alone or in mixture with whole dried lemon fruits, rosella and/ or cinnamon powders at 1:1 (w/w) ratio. All drinks were rich in total phenolic content, antioxidant activity and reducing power.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
91
100
https://ejfs.journals.ekb.eg/article_46941_3c2a74c0f9ee542f25b36512ba0d1cb6.pdf
Wonderful Pomegranate (Punica granatum L.) Juice Wastes Extract as a Food preservative
text
article
2018
eng
This investigation was carried out to prepare lyophilized extract from the pomegranate juice extracting wastes, determine its content and type of polyphenols and its use as a natural an antioxidant in stabilizing sunflower oil oxidation, an antimicrobial against some pathogenic bacteria and a preservative to extend the shelf life of chilled chicken patties during cold storage. The results showed that, the yield of the lyophilisate was 24.91 ± 1.29% of the dried pomegranate juice processing wastes. The content of total polyphenols increased from 10.51 mg/g in crude extract of wastes to 852.43 mg/g after concentration then lowered to 783.2 mg/g due to grinding and packaging after lyophlization. Punicalagin A (120 mg/g), punicalagin B (16mg/g), gallic acid (2.11 mg/g) and ellagic acid (2 mg/g) were identified in the lyophilized extract.The highest inhibitory effect of lyophilisate was125 ppm for both S. aureus and K. pneumonia ,250 ppm for E. coli and 500 ppm for both S. senftenberg and B. subtilus.The control sample of sunflower oil exhibited the highest value of peroxide value, conjugated dienes (CD) and conjugated trienes (CT) inaddition to thiobarbituric acid (TBA) followed by those containing 200, 500, BHT (200 ppm) and 750 ppm of the lyophilized extract. Also addition of the lyophilizate at 1500 and 2000 ppm to chicken patties extended its shelf life to 24 days at 4 oC with slight changes in its pH value, microbial load, TBA and phenolic content.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
101
111
https://ejfs.journals.ekb.eg/article_48473_1bd193e2c85de670ab94a12062d5161e.pdf
The Use of Edible Coatings to Preserve Quality of Fresh Cut Kiwi Fruits (Ready to Eat)
text
article
2018
eng
THE AIM of the current study was to evaluate the effect of gelatin and Aloe vera coating on physicochemical, microbial, and sensorial properties of fresh-cut kiwi fruits stored at 4±1°C for 12 days.The slices of kiwi fruit were covered with gelatin and/or Aleo vera gel whilet he uncoated samples were served as control.The kiwi fruit slices were packaged and cold stored. Quality attributes such as weight loss, firmness,total soluble solids,vitamin C, pH, titratable acidity, microbial load and sensory properties were evaluated during storage. Our results highlighted that an Aloe vera coating improved the quality of stored kiwi fruit slices. The best results obtained in the instrumental firmness and in the preference panel test were with the mixture ofgelatinandAleovera gel (5:100) and Aleo vera gel only. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut kiwi fruits.The highest variation of quality parameters was observed in the control, while the lowest variations were noticed in coated slices with gelatin and Aleo vera gel mixture (5:100) and withAleo vera gel alone. The weight loss increased with storage time, but the coating treatment especially with gelatin and Aleo vera gel (5:100) had significant effect on decreasing weight loss. Also, the same samples had the best microbiological quality and were ranked the highest scores for sensory evaluation.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
113
123
https://ejfs.journals.ekb.eg/article_48484_57749b7166afd4cda156bab17d0a1ae4.pdf
The Combined Effect of Dried Rosemary,Thyme and Basil with Fresh Garlic on Quality Characteristics of Ricotta Cheese During Storage
text
article
2018
eng
THIS study was aimed to investigate the combined effect ofrosemary, thyme, basil individually as powder herbs at the rate of 0.5% with 1% fresh garlic on the quality of Ricotta cheese stored for 21 days at 5±2°C.The chemical composition, total phenolic compounds, antioxidant activity, microbiological and sensory characteristics of Ricotta cheeses were evaluated during storage.No significant effect (P < 0.05) of adding herbs on cheese moisture, fat and protein contents. A significant effect (P < 0.05) was observed on pH value and ash content between control and treated samples.Thymegarlic-added cheeses exhibited significantly higher (P< 0.05) total phenolic compounds and antioxidant properties compared with the other samples.During storage, the antioxidant activity was slightly decreased in the following order: thyme with garlic
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
125
132
https://ejfs.journals.ekb.eg/article_48485_f98ba4e3e8b49d8c99969ee204bac9db.pdf
Utilization of Seashells and Sand Powders as Natural Material for Bleaching Crude Soybean Oil
text
article
2018
eng
THIS study was carried out to use the seashells and sand powders as natural materials to reduce color of crude soybean oil compared with synthetic bleaching earth during its refining process. Some chemical properties, e.g. acid, peroxide and thiobarbituric acid values as well as effect of bleaching earth, sand and seashell treatments on fatty acid profiles of crude soybean oil were studied. The color of crude soybean oil was determined and the percentage of removal of red color was calculated. The results showed that removal of red color of crude soybean oil treated with seashells and sand powders was higher than bleaching earth and the highest removal was observed using seashell powder. The addition of seashells and sand powders to soybean oil during itsbleaching process retarded the red color of soybean oil.Seashells and sand powders a significant (P ≤ 0.05) enhanced the acid, peroxide and thiobarbituric acid values of crude soybean oil.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
133
140
https://ejfs.journals.ekb.eg/article_41317_fb9123ada241341f73567fbe5ca4114f.pdf
Effect of Adding Nettle Leaves (Uritca dioica L.) powder on Basal Diet to Lower Diabetesin Rats
Hanan
Eldamaty
Nutrition and Food Science Dept., Faculty of Home Economics, Al-Azhar University, Egypt.
author
text
article
2018
eng
STINGING nettle/common nettle (Urtica dioica L.) is known since ancient times as a wild source of food and an herbal medicine, but the plant remains underutilized. This investigation was carried to evaluate effect of adding nettle powder on basal diet to lowering diabetes in rats.The results showed that nettle powder had contained a number of bioactive compounds as protein; crude fiber and ash were 30.54, 10.16and 15.24%, respectively. Nettle powder had contained relatively high amounts of bioactive compounds as tannin, total phenolic (TP) and total dietary fractions. Polyphenols fractions using HPLC had reported that the protocatechuic, quinic andcaffeic acids were the major compounds in phenolic acids, meanwhile, quercetin 3-O-glucoside, quercetin 3-O- rutinoside and kaempferol 3-O-glucoside were the major compounds in flavonoids compounds.The results at the end of biological experimental for diabetic rats fed on basal diet supplemented with 5% and 10% nettle (Urtica dioicaL.) showed that nettle leaves powder may be help to maintain an ideal body weight and feed efficiency ratio. Diabetic rats were showed significant changes of relative weight of some internal organs. Diabetic ratsfed on 5 and 10% nettle powder were showed a significant enhancement of insulin secretion thereby decreasing the blood sugar level. The results from lipid profile showed significant reduction in the level of triglyceride, total cholesterol and LDL level in diabetic rats. The liver and kidney functions were improved in diabetic rats fed on 5 and 10% nettle (Urtica dioica) in basal diet.From the above results it could be recommended that Urtica dioica leavespowder had contained highly amounts from protein, dietary fiber and natural antioxidant activity which might be useful in the development of new dietary supplement of versatile nature to improve lipid profile, liver and kidney functions in rats duo to its potent antioxidant property.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
141
151
https://ejfs.journals.ekb.eg/article_41315_2e41ce09a1c6292d2ad9c8a1539339fd.pdf
The Protective Effect of The Methanolic Extract of Syzgium cumini L Fruit on Kidney and Testes Tissue Damages induced by Carbon Tetrachloride
text
article
2018
eng
THE PRESENT work investigated the antioxidant effects of Syzgium cumini L fruit (jambolan) methanolic extract against Carbon tetrachloride inducing kidney and testes tissue damages in Sprague–Dawley male rats. Twenty - four adult male rats were randomly distributed into 4 groups (six rats for each).Group 1 considered as the normal control; group 2 administered with CCl4 (1.0 ml/kg body weight) in olive oil (1:1, v/v); groups 3 and 4 were treated with jambolan methanolic extract (250 and 500 mg/kg body weight, respectively) + CCl4 (1.0 ml/kg body weight). The rats were treated with limiting doses of methanolic extracts from jambolan fruit continuously for 28 days followed by an administration of CCl4 on the 27th and 28th days. Rats of the control group (group 1) received an equal volume of olive oil. At the end of the experiment biological data were calculated, blood samples were taken, kidney and testes were collected, weighted. Serum was separated to biochemical analysis. Tissue lipid peroxidation (LPX) and activity of antioxidant enzymes in kidney and testes were also performed. From the results, it could be noticed that the CCl4 may cause high serum levels in kidney functions. TBARS level also significantly increased whereas the levels of antioxidant enzymes as SOD, and CAT decreased in the kidney and testes tissue in rats treated with CCl4. Methanolic extract from jambolan fruits successfully prevented different tissues in rats. Our study demonstrated that the methanolic extract of jambolan fruits contain rich amounts of natural antioxidants which could protect kidney and testes tissues against CCl4-induced oxidative stress.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
153
163
https://ejfs.journals.ekb.eg/article_41316_09161f8cf65278db25ad1efa355bbdc9.pdf
Erratum Antioxidant, Antimicrobial and Anticancer Activities of Egyptian Conocarpus erectus L. leaves Extracts
text
article
2018
eng
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
165
174
https://ejfs.journals.ekb.eg/article_85913_a97882e85591b9fd7a768eafd4d22435.pdf
dx.doi.org/10.21608/ejfs.2018.85913
The Beneficial Effects of Different Types of Olive Oil, Flaxseed Oil and Their Blend on CCl4 – Induced Liver Hepatitis in Rats
text
article
2018
eng
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
175
187
https://ejfs.journals.ekb.eg/article_85916_1959e5b6bbadd2f40a84242e51bfcde3.pdf
dx.doi.org/10.21608/ejfs.2018.85916
Aflatoxin Contamination, Phenolic Contents Concentration in Tigernuts as Affected by Traditional Household Processes
text
article
2018
eng
MOST of the physical methods used in preparing tigernuts tubers have variable effects on its phenolic content, antioxidant activities and aflatoxins (AFs) contamination. Effects of immerging in boiling water (blanching), soaking at 25± 5°C and roasting at 130 ± 5°C on the content of aflatoxin, concentration of phenolic compounds and antiradical activity of tigernuts were studied. Results showed that blanching in water showed the highest reduction on phenolic compounds than roasting and soaking. Antioxidant potency estimated by DPPH and ABTS assay demonstrated a similar pattern. The effect of blanching, roasting and soaking on reduction of AFs in artificially contaminated tigernuts were respectively, 30, 70 and 12.95%. In general, these methods reduce AFs concentrations significantly, but do not eliminate them completely.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
189
196
https://ejfs.journals.ekb.eg/article_48490_9093419127599861f808f86ee0af1168.pdf
Enhancement of Functional Properties of Dairy Products by Date Fruits
text
article
2018
eng
A comprehensive review on date fruit for improving functional properties of dairy producrs, overview of properties, nutrition value, dairy products and functionality is provided. . Fruits are rich sources of carbohydrates, dietary fibers, certain essential vitamins and minerals. Phytochemical investigations have revealed that the fruits contain anthocyanins, phenolics, sterols, carotenoids, procyanidins and flavonoids, compounds known to possess multiple beneficial effects. Date pits are also an excellent source of dietary fiber and contain considerable amounts of minerals, lipids and protein. In addition to its dietary use, the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. Preclinical studies have shown that the date fruits possess free radical scavenging, antioxidant, antimutagenic, antimicrobial, anti-inflammatory, gastroprotective, hepatoprotective, nephroprotective, anticancer and immunostimulant activities. Date palm products were used in the manufacture of some dairy products as date juice milk, Fermented dairy products and ice cream.
Egyptian Journal of Food Science
The National Information and Documentation Centre (NIDOC) affiliated to the Academy of Scientific Research and Technology (ASRT)
1110 -0192
46
v.
1
no.
2018
197
206
https://ejfs.journals.ekb.eg/article_63853_108bdb3ceeb07202d9defac3dc204e79.pdf