eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
407
414
10.21608/jfds.2016.46042
46042
Original Article
Antibacterial and Antioxidant Activities of Balanites aegyptiaca Kernel and Its Effects on Ccl4 Treated Rats
Fatmaa Mostafa
1
Afaf Ali
2
W. Elreffaei
waillh@hotmail.com
3
Rasha Shalaby
4
A. Mehanni
5
Regional Center for Food and Feed (RCFF), Agriculture Research Center, Giza, Egypt
Regional Center for Food and Feed (RCFF), Agriculture Research Center, Giza, Egypt
Regional Center for Food and Feed (RCFF), Agriculture Research Center, Giza, Egypt
Regional Center for Food and Feed (RCFF), Agriculture Research Center, Giza, Egypt
Food Science and Nutrition Department, Faculty of Agriculture, Sohag University, Sohag,Egypt.
It is important to know the antioxidant content and their efficacy in foods, for preservation or protection against oxidative damage, to avoid deleterious changes and loss of commercial and nutritional value. Antioxidants are the compounds , which combat the free radical by intervening it any one of the free radical mediated oxidative process. The role of ethanolic extracted kernel of Balanites aegyptiaca (B. aegyptiaca) on development hepatocarcinoma and CCL4 effect as an antioxidant and antimicrobial were identified in this study. The present study aimed to identify the potential hepatoprotective activity against hepatic injury produced by carbon tetrachloride CCL4 in rats and to acquire information about the health aspects of Balanites aegyptiaca.The DPPH radical scavenging activity assay (ROS )activity of Balanites aegyptiaca (50 ; 100 ; 200 mg/mL) was determined against standard BHT. TheScavenging effect of kernel ethanolic extract of Balanites aegyptiaca (EBi ) on the DPPH radical decreased in order of EB 200 >EB 100 >EB 50 at all concentrations (200 , 100 and 50 mg/mL) respectively, this actually occurred linearity with increasing concentrations and due to increase flavonoids that has apotent antioxidant activity and its strongscavengers of free radicals.The antimicrobial activity of the kernel of Balanites aegyptiaca (EBi) and different extracts doses well diffusion method are determined by using inhibition zone against Psedomonas aeruginosa, Staphylococcus aureus and Streptococcus faecalis. The inhibition zone for Psedomonas aeruginosawas 9 mm at dose EB 50 . Dose EB200 was more susceptible to inhibit bacterial activity of Pseudomonas aeruginosa, Staphylococcus aureus and Streptococcus faecalis were found to EB more sensitive than other doses of EB100 and EB50. The minimal concentration of ethenolic extract of minimum inhibitory concentration (MIC90) as more susceptible to inhibit 90% of Staphylococcus areas with lower concentrate 132 µl/ml while , Streptococcus faecalis was need for higher concentrate from extract at 190 µl/ml. The biological study was carried on albino rats Liver injury induced by an oral administration of 20% Carbon tetrachloride (CCL4) which was suspended in corn oil and then injected orally (1 ml/kg body weight), twice a week, for 4 weeks. Then rats were grouping into 4 groups and dosing by 200 mg of Balanites aegyptiaca and compared with 50 mg per rat on Silymarin. Antioxidant and biochemical determination were recorded. B. aegyptiaca extracts inhibited oxidative of CCL4 effect was significant decrease in treated animals for all different four groups where a significant reduction (P<0.05) in the serum at liver function (ALT and AST) levels were occurring among 200 mg fed group (3) of and also among group 4 which dosages on Silymarin treated when comparison with hepatocarcinoma group 2 of CCL4 .Also there was definitly improving liver function and ALP (alkaline phosphatase), indicated that EB 200 had a significant role to recovery of some hepatocarcinoma symptoms, which occurred by CCL4 treated and near to Silymarin in its activity. Also the EB extract at 200 mg it is coming in the second order after Silymarin effective when compared to antioxidative role by Glutathione reductase (GSSG-R) of Silymarin. Histopathological investigation had shown that, the kernel extract for EB 200 mg and 50 mg Silymarin were responsible to eliminate and recover treated groups by CCL4 (hepatocarcinogenic agent) from inflammation. It could be concluded that, the EB 200 can provide a considerable ratio of antioxidants and antinflammatory were effectively upon treated CCL4 and other carcinogenic agents. This result gives a new insight on beneficial effect of kernel B. aegyptiaca extract in antioxidant and antimicrobial as well as against hepatocarcinogenic agents such as CCL4 effect.
https://jfds.journals.ekb.eg/article_46042_0cf103f4f8b8b45602b8e882d8252c1a.pdf
DPPH
antioxidant
Balanites aegyptiaca kernel
Hepatocarcinoma
CCl4
MIC90
Histopathological
Rats
ALP
Glutathione reductase (GSSG-R)
Silymarin
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
415
419
10.21608/jfds.2016.46045
46045
Original Article
Labneh Fortified with Olive Leaves as Innovative Dairy Products
Awatef Ismail
1
Nahed Zaki
2
Hoida El-Shazly
hammaetl@yahoo.com
3
Food Technology Research Institute, ARC
Food Technology Research Institute, ARC
Food Technology Research Institute, ARC
The aim of this study was to investigate the compositional, microbiological and organoleptical characteristics of labneh as affected by adding sterilized dried olive leaves. Dried olive leaves powder were added to Labneh cheese at concentration 1, 2, 3, 4, 5%. Subsequently, the chemical, microbiological and organoleptic properties of Labneh cheese were determined during storage 3 weeks at 5±1°C. The results indicated that the protein and lactose content as well as titratable acidity of labneh decreased with increasing the ratio of dried olive leaves. However, fat content , ash, pH values increased with increasing the added amount of dried olive leaves. Acidity and diacetyle contents of labneh increased up to 21 days of storage, while acetaldehyde content increased up to 14days. Organoleptic scores revealed that the Labneh fortified with dried olive leaves till 3% was acceptable during the storage period.
https://jfds.journals.ekb.eg/article_46045_d45d889d9632eff1d16cf77d7a314468.pdf
Olive leaves
Innovative Labneh
Chemical composition
sensory properties
Microbiological quality
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
421
426
10.21608/jfds.2016.46047
46047
Original Article
Impact of Nacl Substititution with Other Salts on Kareish Cheese Characteristics
M. Riad
1
M. Abo-Srea
2
Asmaa El-Awady
3
Dairy Science Department, Faculty of Agriculture, Mansoura University.
Dairy Science Department, Faculty of Agriculture, Mansoura University.
Dairy Science Department, Faculty of Agriculture, Mansoura University.
This study was carried out to evaluate the effect of the partial substitution of NaCl with different levels of KCl and MgCl2 on the manufacture of Kareish cheese. Kariesh cheese was made by using vat set lyophilized starter cultures using different concentrations of salts namely: NaCl with KCl or MgCl2 (1:1, 2:1and 1:2 %). Kariesh cheese being made with only (3%) NaCl was considered as control, the salt added in all treatments after fermentation. All treatments analyzed when fresh, after one week and two weeks for chemical (Total protein (TP), non-protein nitrogen (NPN), soluble nitrogen (SN), total solid (TS), pH values and minerals of (Na, K, Mg)), as well as microbial analysis, organoleptic indices (flavor, body & texture and appearance & color) and rheological properties (Hardness, cohesiveness, springiness, Adhesiveness, Gumminess and chewiness).it could be notic that the total solid is inversely proportional to substitution percentage of NaCl with KCl or MgCl2. On the other hand, Cheese yield is directly proportional to substitution percentage of NaCl with KCl or MgCl2. pH value of all treatments was lower than control. NPN and SN contents significantly increased during storage period (p<0.05), while TP content and pH value significantly decreased during storage period (p<0.05). The replacement of NaCl with MgCl2 by the ratio (1: 2) enhanced the organoleptic and texture properties of the cheese comparing with the control. NaCl retention percentage in Kareish cheese curd was the highest, compared with other salts, followed by KCl and then MgCl2. Hardness, gumminess and chewiness were significantly lower (P> 0.05) in karish cheese made with the partial substitution of sodium chloride (KCl or MgCl2) than cheese salted with sodium chloride alone (control). Cohesiveness, adhesiveness and springiness were significantly higher in cheese salted with NaCl/ KCl or NaCl/MgCl2 mixtures. It could be concluded that the partial substitution of NaCl with KCl or MgCl2 resulted a positive effect on Karish cheese textural characteristics. Instrumental and sensory properties showed indicated that Karish cheese being made using partial substitution of NaCl with KCl or MgCl2 was softer and smother than control.
https://jfds.journals.ekb.eg/article_46047_1514dab2d21f3cef75db8aeda4a43ecc.pdf
kariesh cheese
substitution
KCl and MgCl2
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
427
433
10.21608/jfds.2016.46048
46048
Original Article
الظروف المثلى لاستخلاص بروتين بذور السمسم ( (Sesamum indicumودراسة بعض خواصه الوظيفية Optimum Conditions for the Extraction of Sesame Seed (Sesamum indicum) Proteins and Study Some of its Functional Properties
ايثار ناجي
1
قسم علوم الاغذية/کلية الزراعة / جامعة تکريت-العراق
اظهرت دراسة الترکيب الکيميائي لمسحوق الکسبة منزوعة الدهن والبروتين المعزول من بذور السمسم ( تم الحصول عليها من الاسواق المحلية في محافظة بغداد)، ارتفاع نسب کل من الرطوبة والرماد والکاربوهيدرات وانخفاض البروتين في الکسبة منزوعة الدهن حيث بلغت 8.92%و 9.25%و 32.49%و 49.34% مقارنة مع 7.50%و 3.85%و 13.22%و 75.43% في معزول البروتين على التوالي. وبينت النتائج ان امثل الظروف في تحضير المعزول البروتيني کانت عن طريق الاستخلاص القاعدي باستخدام محلول 0.5 عياري هيرروکسيد الصوديوم ذو الرقم الهيدروجيني 10 وبنسبة استخلاص 1:25 (وزن:حجم) لمدة 60 دقيقة وعند درجة حرارة 45˚م، اذ اعطت نسبة استخلاص بلغت 90.87% بروتين. واظهرت دراسة قابلية الذوبان للبروتين المعزول ان القيم کانت اقصاها عند الرقم الهيدروجيني10 مقارنة مع الارقام الهيدروجينية الاخرى المدروسة (10-2) حيث بلغت 80.55%، وتميز المعزول البروتيني بارتفاع قابلية حمل الدهن بنسبة بلغت 2.98 غم دهن / غم بروتين بالمقارنة مع قابلية حمل الماء والبالغة 1.50غم ماء/غم بروتين، و کانت سعة وثباتية المستحلب وقابلية تکوين الرغوة وثباتيتها في أعلاها عند الرقم الهيدروجيني 10 بقيم بلغت 82.94% و85.13% و85.43% و88.36% على التوالي، في حين کانت في ادناها عند الرقم الهيدروجيني 4 وبقيم بلغت 36.22% و25.92%و24.99 %و32.23% على التوالي.
https://jfds.journals.ekb.eg/article_46048_1fce912391c7b262e081594f98f2f5e6.pdf
کسبة بذور السمسم منزوعة الدهن
الظروف المثلى للاستخلاص
عزل البروتين
الخصائص الوظيفية
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
435
442
10.21608/jfds.2016.46049
46049
Original Article
Effect of Chitosan Edible Coating on Quality Attributes of Pomegranate Arils During Cold Storage
A. Abdel Fattah
abdeo1978@agr.asu.edu.eg
1
I. Ashoush
2
B. Alnashi
3
Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra El-Khema, Cairo, Egypt
Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra El-Khema, Cairo, Egypt
Food Science and Nutrition Dept., College of Health Sci., Public Authority for Applied Education and Training, Kuwait
The aim of this study was to evaluate the effect of edible coating of chitosan solutions at different concentrations (0, 0.5, 1, 1.5 and 2%) on the extend the overall quality stability and shelf-life of pomegranate arils during cold storage at 4 ± 1 °C for 16 days. Physicochemical, microbiological and sensory quality attributes of the arils were determined during storage. The results revealed a general trend; slightly changes were detected in total titratable acidity, pH, total anthocyanin, total phenolic content and antioxidant activity values of all coated samples compared with uncoated samples. Chitosan coating helped keeping the visual quality of arils during storage as confirmed by their surface color measurement. Total Plate count as well as psychrophilic bacterial count and yeasts and molds counts were increased with the increasing of cold storage period in all the treatments. The uses of edible coating of chitosan solutions (1.5 and 2%) were more affective to preserve high quality and convenience of pomegranate arils during storage at 4±1 °C for 16 days, with good chemical and microbiological qualities as well as sensory attributes compared with uncoated samples.
https://jfds.journals.ekb.eg/article_46049_ae40550673313d69131f85470d2b2ff0.pdf
Pomegranate arils
Chitosan
Antioxidant activity
shelf life
Sensory evaluation
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
443
450
10.21608/jfds.2016.46054
46054
Original Article
Antioxidant Activities of Raw and Nano Turmeric (Curcuma longa L.) Powders
A. Abdel Fattah
abdeo1978@agr.asu.edu.eg
1
M. Tawfik
2
Food Science Dept., Fac. of Agric., Ain Shams Univ., Shoubra El-Khema, Cairo, Egypt
Biochemistry Dept., Fac. of Agric., Ain Shams Univ., Cairo, Egypt.
This study was performed to prepare nano turmeric powder (NTP) by ultrafine grinding from raw turmeric powder (RTP). In addition, evaluate and compare the antioxidant activity of RTP and NTP extracts with Butylated hydroxytoluene (BHT), Ascorbic acid and α-tocopherol. The results revealed that ultrafine grinding has effectively milling the turmeric particles to nano-scale. Prepared turmeric nanoparticles were spherical in shape with particle size range from 25-148 nm. The prepared NTP showed decrease in water holding capacity after the grinding treatment. On the other hand, the swelling capacity of NTP was higher than those of RTP. The results of antioxidant activity conducted on successive extracts showed significantly (P≤0.05) increasing as affected by ultrafine grinding. Results of antioxidant activity carried out according to the DPPH• radical scavenging showed that free radical scavenging activity of NTP exhibited significantly (P≤0.05) stronger radical scavenging activity compared to RTP. The IC50 values of RTP and NTP were 21.45 and 7.82 (mg); respectively. Ultrafine grinding treatment significantly (P≤0.05) increased the radical scavenging abilities of NTP extracts on ABTS•+ radicals 739.26 mM TE at concentration of (5 mg/ml), compared to 311.18 mM TE. The IC50 values of RTP and NTP for ABTS•+ were 237.75 and 442.35 mM TE/g; respectively. It means NTP was considered a special natural material rich in polyphenols with a strong antioxidant function.
https://jfds.journals.ekb.eg/article_46054_e4be10c76cfbcd732716f1584bc2d788.pdf
Turmeric
Curcumin
ultrafine grinding
nano-technology
functional properties and antioxidant activity
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2016-10-01
7
10
451
455
10.21608/jfds.2016.46058
46058
Original Article
Effect of Recipes Ingredients on Quality Attributes of Carp Burgers
O. Emam
1
S. Ibrahim
2
Berlanty Saber
berlanty.saber@yahoo.com
3
Faculty of Education, Benha University, Egypt.
Fish Processing and Technology Lab., National Institute of Oceanography and Fisheries, Egypt.
Faculty of Education, Benha University, Egypt.
This work was planned to investigate the effect of recipes ingredients on Common carp (Cyprinus carpio) burgers quality. The minced carp was mixed with recommended recipe ingredients (A) and other one was mixed with Spysi recipe ingredients (B). After that, two batches were formed by burgers machine. Results showed that recipe (B) improved water holding ability in raw burgers samples as compared with other one (A). Changes in chemical composition exception protein content of microwave cooked burgers (A) and (B) were similar. Raw burgers with recipe (B) had high values of total volatile basic nitrogen (TVB-N) (21.7 mg\100g ww); trimethylamine nitrogen (TMA-N) (2.33mg\100g) and low value of thiobarbituric acid (TBA). In addition, Cd level did not detectable in raw fish flesh and its products with different recipes. Raw burgers with recipe (B) had high levels of minerals (Fe, Zn, and Cu) than that with recipe (A). Frying increased levels of Fe, Cu and Mn in burgers with recipe (A) as compared with recipes (B). On the other hand, two recipes led to increase in microbial load in raw burgers. Total plate count (TPC) (49×103cfu\g), thermophilic (50 cfu\g), yeasts and molds (20 cfu\g) were higher in raw burgers with recipe (A) than other one (B) however, enterobacteriaceae count was undetectable. In addition to, both recipes (A and B) improved sensory properties of cooked burgers in particular odor property in case of burgers with recipe (B). In conclusion, this work recommends that ingredients of recipes used had clearly affect quality properties of burgers. Also, recipe (B) had a high ability of water holding capacity, nutritive value and improved sensory characteristics especially odor property of burgers manufactured from common carp compared with recipe (A).
https://jfds.journals.ekb.eg/article_46058_4956cface1dd84720c3668d5fed086d2.pdf
fish burger
quality properties
Heavy metals
cooking methods