ORIGINAL_ARTICLE
BIOLOGICAL EVALUATION OF MICROWAVE DEFATTED BLACK RICE BRAN (MDBRB) IN CCL4 INTOXICATED RATS
The aim of the present study is to prepare Microwave defatted black rice bran (MDBRB)to study the effect of its substitution for casein on body weight, feed efficiency ratio, serum liver function enzymes, serum lipids profile and antioxidant enzymes in carbon tetrachloride (CCl4) intoxicated rats. Results showed that substitution of MDBRB for casein especially at 75 and 100% in CCl4 -intoxicated rats increased their feed intake and body weight gain. This substitution also decreased the levels of serum liver function enzymes, improved lipid profile and increased the activity levels of antioxidant enzymes in CCl4 intoxicated rats. Histopathological examination revealed alleviation of hepatic lesions caused by CCl4 by increasing the percentage of DBRB used. In conclusion, it was suggested that MDBRB could protect the liver cells from CCl4 induced liver damages perhaps, by its antioxidative effect on hepatocytes, hence eliminating the deleterious effects of toxic metabolites from CCl4. So the present study recommended that the use of MDBRB may be useful for patients suffering from liver diseases due to its hepatoprotective and hypolipidemic activities.
https://jfds.journals.ekb.eg/article_48855_a9211a571a5b0c670999bce629cbeac8.pdf
2015-06-01
419
433
10.21608/jfds.2015.48855
Black rice bran
Liver function enzymes
Lipid profile
M.
El - Bana
1
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt.
AUTHOR
M.
El - Sayed
2
Food Sci. and Tech. Dept., Fac. of Agric. Tanta Univ., Egypt.
AUTHOR
Sahar
AbdEl- Hady
3
Food Sci. and Tech. Dept., Fac. of Agric., Kafr El-Sheikh Univ., Egypt.
AUTHOR
ORIGINAL_ARTICLE
EFFECT OF FEEDING AT DIFFERENT LEVELS OF WHEAT BRAN AND DATE SEEDS POWDER ON DIABETIC RATS
There is a global rise in the incidence of diseases like diabetes mellitus, atherosclerosis and cardiovascular diseases. Therefore, this study was designed to examine the effect of adding fine bran and date seeds powder as a sources of dietary fibers and active healthy components to prepare functional bread for lowering blood glucose and cholesterol levels. Sensory evaluation revealed that successful replacement of bread samples with 5,10 and 15% fine bran (Fb), 5 and 10% date seeds powder (Dsp) and the mixture of 5% fine bran + 5% date seeds powder. Bread supplemented with 10 and 15% fine bran contained 13.478% and 13.777% (g/100g) protein content respectively, while bread supplemented with mixture of 5% fine bran + 5% date seeds powder, and 10% date seeds powder contained 5.51 and 4.95 (g / 100g) of total dietary fibers respectively. The biological evaluation showed that rats fed on bread sample and its mixtures containing 15% fine bran , 5% date seeds powder, 10% date seeds powder and the mixture of 5% fine bran + 5% date seeds powder for 30 days significantly (p<0.05) reduced serum total cholesterol (TC), triglycerides (TG), low density lipoproteins (LDL), very low density lipoproteins (vLDL), while high density lipoproteins (HDL) increased. Also, data showed that rats fed on pan bread made from wheat flour substituted with different levels of fine bran and / or date seeds powder significantly lowered their blood glucose level.
https://jfds.journals.ekb.eg/article_48857_ad31b8ef7cf291325744556206fb8c81.pdf
2015-06-01
435
449
10.21608/jfds.2015.48857
fine bran
date seeds powder
Pan bread
Chemical composition
Blood Glucose
Mona
Khalil
1
Food Industries Dept; Fac. of Agric., Mansoura Univ.; Egypt
AUTHOR
M.
Abou-Raya
2
Food Industries Dept; Fac. of Agric., Mansoura Univ.; Egypt
AUTHOR
Gehan
Ghoniem
3
Food Industries Dept; Fac. of Agric., Mansoura Univ.; Egypt
AUTHOR
T.
Hussain
4
Food Industries Dept; Fac. of Agric., Mansoura Univ.; Egypt
AUTHOR
ORIGINAL_ARTICLE
QUANTIFICATION OF TOTAL DIETARY CHOLINE CONTENT IN FOODS AFTER HYDROLYSIS WITH PHOSPHOLIPASE D IN COMPARISON WITH ACID HYDROLYSIS
A previously we have developed a method for choline quantification that have been based on acid hydrolysis. In this study, a simple hydrolysis procedure for phospholipids in foods using only phospholipase D (PLD) was developed. Choline was extracted into a homogenized phase using chloroform/methanol/water and hydrolyzed using PLD (1:2:0.8). Choline was fully released from the phospholipids after incubation with PLD in the presence of diethyl ether as catalyzing agents. The established acid hydrolysis method and the developed PLD hydrolysis procedure was used for choline quantification in different food matrices and the results were compared. Quantitative results for foods analyzed using both methods were comparable (R2=0.9973). The highest choline content was found in lamb liver (360 mg/100g fresh food) and lamb kidney (316 mg/100g fresh food) followed by chicken liver (172 mg/100g fresh food). Cereals and cereal breakfast contained moderate to little content of choline (20 – 86 to mg/100g fresh foods). In canned legumes the choline content was 45 mg/100 g fresh foods.
https://jfds.journals.ekb.eg/article_48858_a3143281d212412b41c8d6639797cf59.pdf
2015-06-01
451
460
10.21608/jfds.2015.48858
choline
foods
Phospholipase D
Acid hydrolysis
LC-MS
M.
Hefni
1
Food Industries Department, Faculty of Agriculture, Mansoura University, 35516, P.O. Box 46, Mansoura, Egypt. Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand
AUTHOR
Christopher
McEntyre
2
Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Chemistry, University of Canterbury, Christchurch, New Zealand
AUTHOR
Michael
Lever
3
Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Chemistry, University of Canterbury, Christchurch, New Zealand Department of Pathology, University of Otago, Christchurch, New Zealand
AUTHOR
Sandy
Slow
4
Biochemistry Unit, Canterbury Health Laboratories, P.O. Box 151, Christchurch 8000 New Zealand Department of Pathology, University of Otago, Christchurch, New Zealand
AUTHOR
ORIGINAL_ARTICLE
HOME DRYING OF TOMATOES BY MICROWAVES.
Tomatoes is highly perishable and drying is one of the convenient methods of extending its shelf life and minimizing postharvest losses. Drying of tomatoes slices by normal microwave oven (home microwave oven) was investigated to determine the optimal drying conditions (either microwave powers or pretreatment) to produce a good quality product. So the effects of microwave powers and pretreatments on the drying time and quality of dried product in terms of moisture, TSS, polyphenol, lycopene, Ascorbic acid, carotenoids and rehydration ratio, were investigated. The experiments performed with three levels of microwave powers (750w , 1200w and 1500w) and four pretreatments ( control, 0.1% kHso3 , 1% CaCl2 and 1% citric acid ). The results indicated that, drying time was 44, 54 and 90 mn for 1500w , 1200w and 750w, respectively. Aso the results showed that, all studied microwave powers and pretreatments led to slight changes in moisture, TSS, acidity and rehydration ratio (for both 32C°, 50C° and 70C°). While lycopene, carotenoids, polyphenols and ascorbic acid contents obviously affected either by microwave powers and pretreatments. The balanced effect on rising lycopene, carotenoids and polyphenols contents and in the same time on degradation of ascorbic acid was observed for microwave power of 1200w, while the most effective pretreatment on rising lycopene, carotenoids and polyphenols contents and in the same time on degradation of ascorbic acid was CaCl2 treatment for each power separately.
https://jfds.journals.ekb.eg/article_48860_7d738d89c5d5c56f61a206e7ee028a11.pdf
2015-06-01
461
472
10.21608/jfds.2015.48860
Tomatoes dehydration
drying time and Quality parameters
F.
Abou-Zaid
1
Agri.-Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.
AUTHOR
A.
Ibraheem
2
Agri.-Industrialization Unit, Plant Production Department, Desert Research Center, Cairo, Egypt.
AUTHOR