eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
1
8
10.21608/jfds.2020.67437
67437
Original Article
The Protective effect of Pomegranate and Red Beetroot Juices against Aluminum Toxicity in Brains of Male Rats
Hala Elkewawy
1
Elsayed Elbadrawy
m_s_elbadrawy@yahoo.com
2
Food science and Nutrition, Home economics Dept., Faculty of Specific Education, Mansoura University, Mansoura, Egypt.
Nutrition and Food Science, Home Economics Dept., Faculty of specific Education, Mansoura University, Mansoura, Egypt
The purpose of this work is to investigate the protective effect of pomegranate, red beetroot juices or their mixture on the brain toxicity induced by AlCl3 in rats. Five groups (7 rats each) were used in the experiment; one of them continued feeding on basal diet only during the period of experiment (normal control). Another group was injected daily by AlCl3 beginning from the 14th day and served as positive control while the remaining three groups were treated by pomegranate, red beetroot and their mixture juices from the first day till the end of the experiment and from the 14th day, they were injected by AlCl3 until the end of the experiment. Phenolic compounds, flavonoids, vitamin C and DPPH scavenging activity of pomegranate and red beetroot juices were estimated. The results revealed that the positive group exhibited low levels of growth parameters, hemoglobin, iron and high level of aluminum as compared to normal control, while the treated groups revealed significant improvements in these parameters. Concerning antioxidant parameters, the three treated groups showed significant increases in superoxide dismutase, glutathione and total protein and significant decreases in malondialdehyde and acetylcholine esterase in their serum and brains as compared to positive control. However, the β-amyloid level decreased while RNA and DNA contents increased significantly in brains of the treated rats in comparing with the positive control. The mixture juice exhibited the best protective effect among the three juices against aluminum toxicity, so it is important for those who suffering from aluminum toxicity.
https://jfds.journals.ekb.eg/article_67437_ee61d992dbec23ed49636bb73f7bb7a1.pdf
pomegranate
beetroot
aluminum toxicity
antioxidants
Brain
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
9
16
10.21608/jfds.2020.77964
77964
Original Article
Effect of using Sage on the Biological Characterization of Experimental Rats Treated with Allura Red and Brilliant Blue Pigments
Esraa Megahed
esraa.m.megahed@gmail.com
1
M. Issa
2
A. Abd El Rahman
3
Magda Mahmoud
4
Agricultural Chemistry Department, Faculty of Agriculture, Minia University Minia, Egypt.
Agricultural Chemistry Department, Faculty of Agriculture, Minia University Minia, Egypt.
Agricultural Chemistry Department, Faculty of Agriculture, Minia University Minia, Egypt.
Agricultural Chemistry Department, Faculty of Agriculture, Minia University Minia, Egypt.
Food additive is substance that is not regarded as food and defined as chemical substances deliberately added to foods, directly or indirectly in known quantities during production or processing to improve the different properties of food products: taste, colour, aroma, texture, duration, fitness for consumption, etc. The present study was conducted to evaluate the possible influence impacts of an azo dye (allura red) and triphenylmethane dyes (brilliant blue)on some physiological and biochemical parameters of male albino rats.All rats groups were treated orally with synthetic colorant . Data acquired revealed a marked decrease on body weight of rats, R.B.Cs , Hb and HDL-c of experimental rats treated with allura red and brilliant blue (400 mg/kg b.w) on the other hand, a noticeable increase in WBCs, activities AST, ALT, ALP, serum total protein, albumin , globulin total bilirubin, urea, creatinine, uric acid, triglycerides (TG), total cholesterol (TC) and LDL-c. Meanwhile treatment with ethanolic extract of Salvia officinalis leaves at dose of 200 mg/kg b.w reduced hazardous effects induced by synthetic colorants.In conclusions, Salvia officinalis leaves extract reduced the hazards resulting from using of synthetic colorant.
https://jfds.journals.ekb.eg/article_77964_33596f0891c15c2bbe3d2aa64c6fa469.pdf
Food additive
Salvia officinalis
Allura red
Brilliant blue
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
17
22
10.21608/jfds.2020.77968
77968
Original Article
Isolation and Identification of Fungal Species in Kurdish Walnut Morphologically and using some Molecular Technique.
Pari Sharef Mahmud
pari.hamasharef@univsul.edu.iq
1
Haider Hamza
2
Department of Food science and Quality Control College of Agriculture science, University of Sulaimani, Kurdistan Region, Iraq.
Department of Biology, college of Science, University of Sulaimani, Sulaimani, Kurdistan Region, Iraq.
Walnuts are world widely consumed in many local dishes in southeast Asian countries, especially in Iraq-Kurdistan-Tawella which is one of the major walnut cultivars area in this region, particularly in Hawraman region. Three species of filamentous fungi Asperagillus were identified in this study including A. niger, A. flavus, A. parasiticus and in walnut product including (salted walnut). Therefore, Aspergillus species, which produced a significant amount of aflatoxin, ochratoxin and T2- toxin contamination in walnuts during storage are becoming major concerns due to the insufficient condition that favors the growth of aflatoxigenic and ochratoxigenic fungi. The current study thus aimed to morphologically and molecularly identify and characterize the A. niger, A. Flavi, A. parasiticus isolated from Kurdish walnuts and its product. The DNA isolation from all fungal species wee r from agar cultures after inoculating and purifying for more times by using commercial kit (Bio basic INC kit). Agarose gel electrophoresis fractionation of the fungi DNA, showed clear individual bands. A. niger distinct band is 500 bp, A. flavus and A. parasiticus distinct band is 1032 bp. ELISA technique was applied for detection quantitatively for aflatoxin, ochratoxin and T2 toxin in Kurdish walnut. As stated in table two the result of ELISA method used for quantitative detection of aflatoxin, ochratoxin and T2 toxin is 5.9, 10.4 and 129 part per billion ppb respectively, it is safety range for all toxins.
https://jfds.journals.ekb.eg/article_77968_b6c56edeef5046fadedc73997d7ac7c0.pdf
Asperagillus niger
A. flavus
A. parasiticus. morphological
Aflatoxin
ochratoxin molecular tools
ELISA. PCR techniques
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
23
31
10.21608/jfds.2020.77969
77969
Original Article
Physicochemical, Organoleptic and Microbiological Properties of Ras cheese Treated with certain Spices
Mohamed Hamad
dr_mnour@du.edu.eg
1
S. El-Kadi
2
Nayra Megahed
3
Dairy Department, Faculty of Agriculture, Damietta University, Egypt.
Agricultural Microbiology Department, Faculty of Agriculture, Damietta University.
Department of Dairying, Faculty of Agriculture, Damietta University.
Twenty-two different commercial spices were added in two forms during making of Ras cheese, and examined for their physicochemical, organoleptic and microbiological properties of Ras cheese when fresh, after 1, 2, 3, 4, and 5 months. pH ranged from (5 - 6) in all treatments. The moisture content and weight of Ras cheese wheels decreased in all treatments at the end of the storage. Weight of the control sample was 25.7%, and 17.14% in cheese treated with crushed white pepper. The best treatment of Ras cheese for flavor with whole grain of cumin, on the other side, the addition of Basil resulted in a new salted. The flavor decreased in cheese with black cumin. The best texture appeared in the Ras cheese with basil, compared with cinnamon. The appearance was very good, and it gave a new shape when adding mint and basil, where it gave a shape like Roquefort cheese. The highest score of color was obtained for Ras cheese with black pepper. The highest score was in treatment with cumin. Microbiological analysis showed that crushed spices were better than whole spices in the case of the decreasing of microbial load. The best of crushed spices that decreased total bacterial count (TBC) was hot pepper (24.10%), total fungal count (TFC) was caraway (29.24%) and lactic acid bacteria (LAB) was white pepper (33.08%), respectively.
https://jfds.journals.ekb.eg/article_77969_bf7edb2c19589b005b49d23a45f1611d.pdf
Ras cheese
herbs
Spices
Organoleptic properties
Physico-chemical properties
Microbiological analysis
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
33
38
10.21608/jfds.2020.77974
77974
Original Article
Effect of Thymus vulgaris Aqueous Extract on Chemical, Microbiological and Organoleptic Properties of Kariesh Cheese.
A. Abd- El Rahim
1
Shaymaa Sadek
2
A. Abd EL Rahim
mo_ali_3@yahoo.com
3
Dairy Science Department, Assiut University, Egypt
Food Technology Res. Institute, Agricultural Research Center, Giza, Egypt
Dairy Department, Faculty of Agriculture, Assiut University.
An aqueous extract of thyme was added to the Kareish cheese made of skimmed buffaloʼs milk at 0.5, 2.0 and 3.0 %. Cheese was chemically and microbiologically analyzed during storage.The obtained results indicated that the titratable acidity, ash and total solid and soluble nitrogen increased by increasing the added theme extract, and by the prolonging of the storage. Addition of different concentration of thyme, On the other hand, didn’t affect significantly the total nitrogen, total protein and Protein/DM.The amino nitrogen content significantly increased by increasing the added thyme and with the increasing the storage period. Fat and Fat/DM and Salt and Salt/DM of cheese contents significantly increased by proceeding the storage period.Cheese made with supplementing of with 1% thyme gained the highest total scores (99.4 ), while the lowest of 81.83 was attained for the control. after 15 days. Concerning the microbiological quality, the results indicated thahe Increasing the concentration of added thyme extract resulted in significant decrease in the overall bacterial count. while the increase in cheese storage period resulted in lower increase in the microbiological load, but the increase was lower than the control
https://jfds.journals.ekb.eg/article_77974_2c63d8e794923c3a01779fd96782fe79.pdf
kareish cheese
Thyme extract
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2020-01-01
11
1
39
44
10.21608/jfds.2020.77977
77977
Original Article
Physical and Nutritional Properties of Gluten Free Biscuits Formulated with Multi Grains and Roasted Sweet Potato
Safaa Limam
limamsafaa@gmail.com
1
Food Sci. and Tech., Dept., Fac. of Agric., Assiut Univ.,Assiut ,Eygpt.
The present investigation was undertaken to study the preparation of gluten free biscuits from multi grains flour blend consists of rice (80%), maize (5%), and roasted chickpea (10%) as well as mashed roasted sweet potato (5%). These ratios of blend are constant and considered as control, while the Rice flour in other treatments was replacement with different ratio of quinoa flour (5, 10, 15 and 20%). The baked biscuits were evaluated for proximate composition, amino acid pattern, sensory attributes and calcium (Ca), iron (Fe), potassium (K) and zink (Zn) contents. The results showed that the substitution of rice flour with quinoa flour improved the biscuits nutritional value where, the protein, ash, Fe, Zn, Ca and K contents were increased. Likewise, amino acids values were increment except tyrosine and methionine, which didn’t affect by the replacement process, whereas the values of proline and valine were decreased. All samples of baked biscuits were acceptable and no differences were detected in the sensory characteristics on the hedonic scale in terms of, colour, texture, odor, taste, chewing and overall acceptability.
https://jfds.journals.ekb.eg/article_77977_1af6acee323d2f352ed28328b5a530dd.pdf
Gluten free biscuit
rice
Quinoa
Sweet potato
Maize
Chickpea Minerals
Amino acids