eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
243
247
10.21608/jfds.2019.58133
58133
Original Article
Effect of Feeding Iron Deficiency Anemia Rats on Red Beetroots Juices تاثير تغذية الفئران المصابة بانيميا نقص الحديد على عصير الشمندر
الشحات الدرينى
1
مها محمود
2
جمال الحديدى
3
قسم بحوث الاغذية الخاصة والتغذية
قسم بحوث الاغذية الخاصة والتغذية
قسم بحوث تکنولوجيا الخبز والعجائن الغذائية - معهد بحوث تکنولوجيا الأغذية – مرکز البحوث الزراعية – الجيزة – مصر
This investigation was aimed to studythe effect of iron deficiency anemia rats feeding on red beetroot juice. The present investigation demonstrated that red beetroot could be comprises of mixes with the capacity to explicitly animate duodenal iron a ingestion. Red beetroot was analyzed for chemical compositions ( ash, crude fats, crude proteins, crude fiber, carbohydrates, phenolic and flavonoids compounds). At feeding experiment was conducted on iron deficiency anemia rats fed on red beetroot . The outcomes demonstrated that iron-inadequacy caused many turn around impacts mirrored the noteworthy decrease of HCT, Hb, RBC, WBC, MCV and MCHC. On contrary, administration of ferrous sulphate (FeSO4) and red beetroot juice induced a significant increase in Hb, HCT, RBC, WBC,MCV and MCHC values of serum iron profile.
https://jfds.journals.ekb.eg/article_58133_4ef7f9f2cb1c792213a2c7eda890f955.pdf
red beetroot- phenol compounds-flavonoids- Iron deficiency anemia
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
249
255
10.21608/jfds.2019.58136
58136
Original Article
Hepatoprotective Impact of Cinnamon Aqueous Extract تأثير المستخلص المائى للقرفة على حماية الکبد
سعاد على
1
سعيد بکر
2
مستشفيات جامعة القاهرة – القصر العينى –القاهرة –مصر
المعهد الفنى الصحى – أمبابة –الجيزة – مصر
Cinnamon is used in the medical field for the treatment of many diseases, especially those related to liver disease. This study aimed to assess the effective compounds of cinnamon water extract and its role in protecting against liver disease in experimental rats. The liver cirrhosis was induced by carbon tetrachloride (CCl4). In rats with liver cirrhosis caused by CCl4 were observed to have elevated liver enzymatic activity in serum. The elevated aspartate aminotransferase (AST) and alanine aminotransferase (ALT) were significantly enhanced to nearly normal after administering oral cinnamon aqueous extract at a dose of 0.6 ml / 100 g body weight/day for 12 consecutive weeks. There was a significant rise in the serum Malondialdehyde (MDA), while the activities of reduced glutathione (GSH), albumin and total proteins decreased significantly in rats treated with CCl4. Cinnamon aqueous extract has a protective effect on the liver by lowering the level of MDA and elevating the activities of GSH, total proteins and serum albumin. The histological examination of the liver confirmed the enhancement effect in the studied liver biomarkers. In conclusion, the high content of phytochemicals in cinnamon aqueous extract may be considered as the main cause of the protective properties against liver disease.
https://jfds.journals.ekb.eg/article_58136_053d708236a72b7b83efa254978eb800.pdf
Cinnamon (Cinnamomum zeylanicum L
Lauraceae)
Hepatoprotective activity
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
257
264
10.21608/jfds.2019.58140
58140
Original Article
Extraction and Utilization of Tomato Peels Lycopene as Antioxidant and Natural Colorants in Beef Burger استخلاص واستخدام ليکوبين قشور الطماطم کمضاد للأکسدة وکملون طبيعي في البيف برجر
سومية درويش
1
حسن عبدالحکيم
2
مخلص عبدالرحمن
3
حمادة مجلى
4
قسم علوم وتکنولوجيا الأغذية، کلية الزراعة، جامعة أسيوط، أسيوط، مصر.
قسم بحوث تکنولوجيا الحاصلات البستانية، معهد بحوث تکنولوجيا الأغذية، مرکز البحوث الزراعية، الجيزة، مصر.
قسم علوم وتکنولوجيا الأغذية، کلية الزراعة، جامعة أسيوط، أسيوط، مصر
قسم علوم وتکنولوجيا الأغذية، کلية الزراعة، جامعة أسيوط، أسيوط، مصر
The tomato processing industry generates large amounts of waste, mainly tomato peels which create environmental problems. These residues are attractive sources of bioactive ingredients and pigments. Lycopene is one of the carotenoids, a fat-soluble pigment that has antioxidant properties. This study was conducted to evaluate the stability of lycopene and its antioxidant properties and its impact on these treatments. The degree of stability of lycopene was also studied during storage. After total lycopene compounds were assessed and determined by HPLC. When the colors were separated in tomato husks, it was found to contain two major components, lycopene and beta-carotene. Total phenolic compounds and total flavonoids contents were 3.75 and 0.97 mg/g, lycopene content was 3.75 mg/100g. As well as, antioxidant activity of tomato peels was 38.31% (as DPPH). In some lycopene treatments it was observed that the rate of degradation was increased by increasing pH, temperature and light by increasing the exposure time and the length of storage. The proportion of antioxidant activity of lycopene was close to the known industrial BHT. Where, the levels of crude lycopene extract 100, 200 and 300 ppm had an antioxidant activity were 0.96, 0.98 and 0.99, respectively, compared with those of BHT (1.09). In the sensory evaluation, the best percentage of natural lycopene added was 1% was preferred by the consumer. Storage for beef burger 12 weeks, the amount and remained of lycopene pigments decreased from 0.470 to 0.416 mg/100g, or from 100 to 88.51% during storage period. Meanwhile, lycopene degradation rate increased from 0.0 to 11.49%
https://jfds.journals.ekb.eg/article_58140_9214fbe859dfa6dab44036dd35aee548.pdf
Tomato peels
lycopene
stability
Rancimat
antioxidant
Natural Colorants and Beef Burger
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
265
269
10.21608/jfds.2019.58143
58143
Original Article
Effect of Refractance-Window Drying Method on Quality Characteristics of Balady Menthol تأثير طريقة التجفيف بالنافذة الإنعکاسية على خصائص الجودة للنعناع البلدي
حنفى هاشم
1
سمير طايل
2
عمر يونس
3
أسماء الجناينى
4
قسم علوم و تکنولوجيا الأغذية – کلية الزراعة – جامعة الأزهر
قسم الهندسة الزراعية – کلية هندسة زراعية – جامعة الأزهر
معهد البحوث الزراعية – الجيزة – القاهره
قسم علوم و تکنولوجيا الأغذية – کلية الأقتصاد المنزلى – جامعة الأزهر
This work was carried out to study the drying effect on balady menthol plant using the novel Refractance-Window drying methods (RW) at (40, 50 and 60°C), as compared with the natural sun drying method. The obtained results showed that the best drying method for drying menthol tested is by using RW at 60°C for 8 min. followed by RW at 50°C for 10 min. and RW at 40°C for 12 min. respectively as compared by sun drying method at 37-39°C for 12 hrs. The data obtained indicated also that menthol samples dried with RW at different temperatures / periods used were found to have the beat colour when compared with sun drying method. However, no significant differences were found in pH values of different dried menthol produced by different drying methods used. Also, it could notice that menthol dried by RW at 50°C for 10 min. has the same volatile compounds as that of dried by sun drying method. The most high level of volatile compounds were found to be Carvone, namely as 66.347% in sun dried menthol and 67.787% in RW menthol dried at 50°C for 10 min. Regarding microbiological evaluation, it was found that menthol samples dried by RW at 60°C for 8 min. were free from total bacterial count as well as free from mold and yeast. Meanwhile, the microbiological quality was found to decrease gradually as using RW at 50°C followed by RW 40°C and at least sun drying.
https://jfds.journals.ekb.eg/article_58143_0bdae30bcfd81b1ac2b206d018f79c9e.pdf
Refractance-Window drying method
natural sun drying
Balady Menthol
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
271
279
10.21608/jfds.2019.58147
58147
Original Article
Preparing of Probiotic Tahini as A Novel Functional Food and Investigate its Effect along with Fish Oil against Alzheimer’s Disease in Rats إعداد طحينة متخمرة بالبکتيريا الحيوية کغذاء وظيفي جديد و دراسة تأثيرها على مرض الزهايمر مع المعاملة بزيت السمک في الفئران
فاطمة الزمزمي
1
التغذية و علوم الأطعمة ، قسم الاقتصاد المنزلي، بکلية التربية النوعية جامعة المنصورة
Aluminum is a neurotoxic element naturally and abundantly occurs in the environment in drinking water, foodstuffs, Drugs, cosmetics. Evidence indicates that Probiotics can improve cognitive impairment through Gut-Brain Axis communication. Fish oil, sesame, wheat germ and olive oil were previously used in reducing the risk of Alzheimer disease. Objective of thhis study was to produce probiotic nutraceutical product by using Bifidibacterium longum in fermentation of Tahina made from Sesame seeds, wheat germ and olive oil and investigate its effect on rat experimental model of Alzheimer’s disease induced by Alcl3. Methods: Product was chemically and sensory evaluated and biological evaluation was carried out as follows: Group 1: Normal control group, administered drinking water only; Group 2: (Neurogenerative) rats was orally administered by aluminum chloride (20 mg/kg b.w) daily for one month; Group 3: Rats given aluminum chloride and treated with Omega 3 fatty acids (FA) for six weeks; Group 4: Rats given aluminum chloride and treated with Omega 3 FA (7.0 g/ kg bw) + sesame Tahini; Group 5: Rats given aluminum chloride and treated with Omega 3 FA + fermented sesame Tahini. Memory and oxidative stress biomarkers were assessed represented as acetylcholin (Ach), (acetylcholinesterase) AchE, brain derived neurotrophic factor (BDNF). Amyloid β, GSH, GSSG, total protein (TPL) and Cholesterol. Results showed that AchE, Amyloid β peptide, GSSG and cholesterol levels were significantly elevated in AlCl3 treated group, however Ach, BDNF, GSH, TPL levels were declined. All previous markers were ameliorated by fish oil treatment. Addition of Tahina with fish oil was more effective than only fish oil treated group, however the most effective treatment was that included the malty therapeutic factors; Fish oil, and Sesame Tahina fermented by B.longum. In conclusion; Tahina composed of Sesame seeds, wheat germ and olive oil and fermented by B.longum might have anti neurodegeneration properties against AlCl3 induced Alzheimer’s disease.
https://jfds.journals.ekb.eg/article_58147_dad8e5f2cfc203f35547785152b86463.pdf
Bifidibacterium longum
AlCl3
Alzheimer’s disease
omega-3 fatty acids
sesame
Wheat germ
olive oil
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
281
288
10.21608/jfds.2019.58150
58150
Original Article
Utilization of Husk Tomato Fruit Seeds Powder in some Foodstuff استخدام مسحوق بذور ثمار الحرنکش في بعض المواد الغذائية
أيمن أبواليزيد
1
السيد ابو طور
2
اسماعيل برعي
3
قسم علوم الاغذيه – کليه الزراعه سابا باشا – جامعه الاسکندريه- مصر
قسم علوم وتکنولوجيا الأغذية – کلية الزراعة- الشاطبي – جامعة الإسکندرية- مصر
قسم علوم وتکنولوجيا الاغذيه- کليه الزراعه –جامعه دمنهور- مصر.
Husk tomato (Physalis pruinosa L.) is a member of the family, Solanaceae, seeds of husk tomato were analyzed and characterized in terms of physical properties, physico-chemical characteristics, chemical analysis, mineral content and technological utilization in preparation of products. The percentage of seeds approximately 30% of the full fruit. Seeds of husk tomato were found to be a very well basis of protein, crude fiber, carbohydrate, total phenol, in addition to antioxidant activity (%).The seeds have a great content of potassium (495.20 %) and could be an abundant source of phosphorus (123.74%) and iron. Considerable amounts of the amino acid, as the glutamic acid (23.21%), aspartic acid (18.67%), arginine (13.10%), proline (7.01%), phenylalanine (6.00%) and valine (5.201%) are the major amino acid. The results also showed in-vitro protein digestibility(%), water absorption (g/g) sample, oil absorption (g/g) sample, foam capacity (%), emulsion stability (%) and dispersibility (cm3) were 85.98 , 2.55, 0.56, 58.50, 52.75and 4.92, respectively. Generally, Linoleic and oleic acids are the major fatty acids and comprised about 84.41% of the total fatty acids content. Moreover, the peroxide value was 2.02 (meqo2/Kg oil) as well as the iodine value was 100.72. Lovibond colour yellow, red as well as blue were 41.00, 4.10 and 0.2, respectively. The different products prepared from seeds of husk tomato were acceptable and having a good specification as a result of the sensory evaluation.
https://jfds.journals.ekb.eg/article_58150_6630dc4d491f7dbd423f6baf440d46e6.pdf
Seeds of husk tomato
Physical properties
Chemical analysis
oil characteristics and technological utilization
eng
Mansoura University, Faculty of Agriculture
Journal of Food and Dairy Sciences
2090-3650
2090-3731
2019-08-01
10
8
289
296
10.21608/jfds.2019.58151
58151
Original Article
Vegetative Characteristics and Nutritional Components of A New Line (Dwarf) As Compared with Three Commercial Genotypes of Faba Bean الخصائص الخضرية والمکونات الغذائية لسلالة الفول الجديدة (دوارف) بالمقارنة مع ثلاثة تراکيب وراثية تجارية من الفول البلدى.
منال حسن
1
أشرف هريدى
2
قسم علوم وتکنولوجيا الاغذية ، کلية الزراعة ، جامعة أسيوط ، مصر.
قسم الخضر ، کلية الزراعة ، جامعة أسيوط ، مصر
Seeds of Dwarf as a new bean line were subjected to comparing with three commercial genotypes; Assiut 142, Giza 3 and Romy 80 in some vegetative characteristics and nutritional components. The cooking quality and chemical composition as well as, preparation of biscuit with 10% and 20% of whole faba bean seeds flour from the above four genotypes were investigated. The results showed that faba bean seeds are good source of nutrients, such as carbohydrates, minerals and protein, in addition to phenolics and flavonoids compounds. The abundant minerals in the faba bean seeds were magnesium, calcium and phosphorus with among the other minerals. Amino acids analysis showed that faba bean seeds protein is rich in some essential amino acids, such as Lysine, Isoleucine and Leucine. Based on the study results it could be mentioned that Dwarf faba bean as a new line considered as an acceptable to be consumed directly or after processing.
https://jfds.journals.ekb.eg/article_58151_2b70a44450291a0fdfe5f9228c0eeca8.pdf
Green pods
Dry seeds
Total Phenolics
Flavonoids
minerals