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Alu'datt MH, Tranchant CC, Alhamad MN, Rababah T, Al-U'datt D, Gammoh S, Alrosan M, Alkandari S, Zghoul R. Impact of ultrasonication on the contents, profiles and biofunctional properties of free and bound phenolics from white desert truffle (Tirmania nivea) and its protein fractions. Food Res Int 2023; 174:113453. [PMID: 37986408 DOI: 10.1016/j.foodres.2023.113453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/31/2023] [Accepted: 09/10/2023] [Indexed: 11/22/2023]
Abstract
The molecular and biofunctional properties of protein and phenolic fractions in edible truffles remain largely unknown. This study examined the effect of ultrasonication on the contents, profiles, and bioactive properties of free and bound phenolics (FP and BP) from desert truffle (Tirmania nivea) and its protein fractions. Protein fractions from the Osborne extraction scheme were biochemically and structurally characterized. The albumin fraction showed the highest abundance (16.8%) and yield (35.8%). Total phenolic contents were the highest in non-sonicated samples (3.5-34.1 mg/g), particularly in the albumin fraction and in whole truffle. FP extracted at 30 °C (FP-30 °C) accounted for the largest proportion of total phenolics in all protein fractions, whereas BP-30 °C and FP-60 °C were predominant in non-sonicated and sonicated truffle, respectively. The highest antioxidant activity was obtained with FP-30 °C extracts from non-sonicated albumins, globulins and truffle (91.9, 72.7 and 30.0%), followed by BP-30 °C from non-sonicated albumins (25.4%) and FP-60 °C from sonicated glutelins-1 (24.2%). High inhibition of α-amylase was evidenced in several extracts, including FP-30 °C from non-sonicated glutelins-1 (99.2%) and FP-30 °C from sonicated globulins (72.4%). Several extracts also displayed high inhibition of angiotensin I-converting enzyme (ACE), including FP-60 °C from non-sonicated glutelins-1 (65.1%) and sonicated glutelins-1 (71.1%) and globulins (64.7%). Most extracts were rich in epicatechin, gallic acid, chlorogenic acid and catechin. Correlations between phenolic content, antioxidant activity, anti-α-amylase and anti-ACE activities were influenced by sonication. Sonication reduced the particle size of the proteins and modified their structural characteristics. These findings demonstrate that white desert truffle proteins co-occur with bioactive phenolics whose functionalities can be tailored by protein fractionation and sonication.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan; Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait.
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick E1A 3E9, Canada.
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Doa'a Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman 11937, Jordan
| | - Sharifa Alkandari
- Department of Food Science & Nutrition, College of Life Sciences, Kuwait University, P.O. Box. 5969, Safat 13060, Kuwait
| | - Roa'a Zghoul
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
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Gammoh S, Alu’datt MH, Alhamad MN, Tranchant CC, Rababah T, Al-U’datt D, Hussein N, Alrosan M, Tan TC, Kubow S, Alzoubi H, Almajwal A. Functional and Bioactive Properties of Wheat Protein Fractions: Impact of Digestive Enzymes on Antioxidant, α-Amylase, and Angiotensin-Converting Enzyme Inhibition Potential. Molecules 2023; 28:6012. [PMID: 37630264 PMCID: PMC10459969 DOI: 10.3390/molecules28166012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 07/25/2023] [Accepted: 07/31/2023] [Indexed: 08/27/2023] Open
Abstract
This research aimed to determine the biofunctional properties of wheat flour (WF) protein fractions and modifications to the antioxidant, anti-α-amylase and anti-angiotensin-I converting enzyme (ACE) activities induced by the action of digestive endopeptidases in vitro. A molecular characterization of the most abundant protein fractions, i.e., albumins, glutelins-1, glutelins-2 and prolamins, showed that low- and high-MW polypeptides rich in cysteine, glutamic acid and leucine were present in albumins and glutelins, whereas low-MW subunits with a high proportion of polar amino acids prevailed in prolamins. Prolamins exhibited the second-highest water holding capacity (54%) after WF (84%), while albumins provided superior foam stability (76%). Prolamins, glutenins-1 and globulins demonstrated the highest antioxidant activity (up to 95%, 68% and 59%, respectively) both before and after hydrolysis with pepsin (P-H) or trypsin-chymotrypsin (TC-H). Prolamins, globulins and WF strongly inhibited α-amylase (>90%) before and after TC-H, and before P-H (55-71%). Moreover, P-H significantly increased α-amylase inhibition by albumins from 53 to 74%. The fractions with strong ACE inhibitory activity (70-89%) included prolamins and globulins after TC-H or P-H, as well as globulins before TC-H and WF before P-H. This novel evidence indicates that WF protein fractions and their peptide-enriched P and TC hydrolysates are excellent sources of multifunctional bioactives with antioxidant, antihyperglycemic and antihypertensive potential.
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Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Carole C. Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, NB E1A 3E9, Canada
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Doa’a Al-U’datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid 22110, Jordan;
| | - Neveen Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Mohammad Alrosan
- Applied Science Research Center, Applied Science Private University, Amman 11937, Jordan;
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia;
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, QC H9X 3V9, Canada;
| | - Haya Alzoubi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid 22110, Jordan; (T.R.); (N.H.); (H.A.)
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh 12372, Saudi Arabia;
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Gammoh S, Alu'datt MH, Alhamad MN, Alrosan M, Al‐husein B, AL‐U'datt DG, Al‐kandari S, Rababah T, Ammari Z, Albiss BA, Alzoubi H, Kubow S. Enzymatic bioactive peptides from sonicated whey proteins of camel milk: Impacts of nanopeptides on structural properties, antioxidant activity and inhibitory activity of alpha‐amylase and
ACE. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12890] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Muhammad H. Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Mohammad Alrosan
- Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Belal Al‐husein
- Department of Clinical Pharmacy, Faculty of Pharmacy Jordan University of Science and Technology Irbid 22110 Jordan
| | - Doa'a G. AL‐U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine Jordan University of Science and Technology Irbid 22110 Jordan
| | - Sharifa Al‐kandari
- Department of Food Science and Nutrition, College of Life Sciences Kuwait University Box 5969 13060 Safat Kuwait
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Zaid Ammari
- Department of Medicine, Critical Care Medicine Stanford University Medical Center 300 Pasteur Dr Stanford CA 94305 USA
| | - Borhan A. Albiss
- Department of Applied Physics Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Haya Alzoubi
- Department of Nutrition and Food Technology, Faculty of Agriculture Jordan University of Science and Technology P.O. Box 3030 Irbid 22110 Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition McGill University Montreal QC H9X 3V9 Canada
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Alu'datt MH, Khamayseh Y, Alhamad MN, Tranchant CC, Gammoh S, Rababah T, Kubow S, Al Obaidy SS, Alrosan M, Alzoubi H, Tan TC. Development of a nutrition management software based on selected Middle Eastern and Mediterranean dishes to support personalized diet and weight management. Food Chem 2022; 373:131531. [PMID: 34823940 DOI: 10.1016/j.foodchem.2021.131531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 10/30/2021] [Accepted: 11/02/2021] [Indexed: 01/18/2023]
Abstract
The nutrient composition of 50 commonly consumed Jordanian food dishes was determined to support the development of a novel nutrition management system designed to assist with dietary intake assessment and diet management. Composite dishes were selected by interviewing households located in the northern region of Jordan. For each dish, five different recipes were collected from experienced chefs and the typical recipe was formulated based on the average weights of ingredients and net weight of the dish. Proximate composition as well as vitamin and mineral contents were determined and related to ingredient composition and cooking conditions. The newly created food composition database was used to develop a user-centric nutrition management software tailored to reflect the characteristics of the Jordanian diet with representative items from this diet. This novel nutrition management system is customizable, enabling users to build daily meal plans in accordance with personalized dietary needs and goals.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
| | - Yaser Khamayseh
- Department of Computer Science, Faculty of Computer Science and Information Technology, Jordan University of Science and Technology, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, Canada
| | - Soudade S Al Obaidy
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Mohammad Alrosan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Penang 11800, Malaysia
| | - Haya Alzoubi
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan
| | - Thuan-Chew Tan
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia (USM), Penang 11800, Malaysia
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Gharaibeh AA, Alhamad MN, Al-Hassan DA, Abumustafa NI. The impact of the spatial configuration of socioeconomic services on rural-urban dependencies in Northern Jordan. GeoJournal 2021; 87:4475-4490. [PMID: 34539045 PMCID: PMC8442520 DOI: 10.1007/s10708-021-10504-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 08/23/2021] [Indexed: 06/13/2023]
Abstract
This study investigates the actual use of services and accessibility of employment places by rural residents while interacting with their surrounding towns, urban center, and the county rural center. This study reveals the factors contributing to rural-urban dependence in a developing country in terms of services and job utilization. Its pursuit is developing policies for regional sustainability. Therefore, a rural survey was carried out to identify the actual dependence. The study found that rural residents were integrated significantly with the urban center regarding shopping, education, and medical services rather than jobs, with minor interdependencies among rural towns. The continued and mass dependence on the urban center was depleting rural resources creating a rural-urban gap in economic development. The study recommended a development strategy that emphasizes the importance of preserving rural living and jobs. It emphasized the importance of the urban center in providing jobs for the rural people rather than long journeys to obtain services.
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Affiliation(s)
- Anne A. Gharaibeh
- Department of City Planning and Design, College of Architecture and Design, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan
| | - Doraed A. Al-Hassan
- Department of City Planning and Design, College of Architecture and Design, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan
| | - Naser I. Abumustafa
- Qatar Finance and Business Academy (QFBA), Northumbria University, Doha, Qatar
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6
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Alu'datt MH, Al-U'datt DGF, Alhamad MN, Tranchant CC, Rababah T, Gammoh S, Althnaibat RM, Daradkeh MG, Kubow S. Characterization and biological properties of peptides isolated from dried fermented cow milk products by RP-HPLC: Amino acid composition, antioxidant, antihypertensive, and antidiabetic properties. J Food Sci 2021; 86:3046-3060. [PMID: 34146413 DOI: 10.1111/1750-3841.15794] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 04/07/2021] [Accepted: 05/04/2021] [Indexed: 12/28/2022]
Abstract
This study aimed to assess the biological properties of peptide fractions isolated from dried fermented dairy products (jameed) as influenced by processing. Peptide fractions were separated by reversed-phase high-performance liquid chromatography (RP-HPLC) from salted (Sa) and unsalted (Us) cow milk jameed after drying the fermented curd by sun drying (Sd) or freeze-drying (Fd) and were characterized for their antioxidant capacity and inhibitory activity toward angiotensin I-converting enzyme (ACE) and α-amylase. Sd samples showed more numerous peptide peaks in RP-HPLC chromatograms than Fd samples, regardless of the salt content. High antioxidant activity was evidenced in several peptide fractions from FdUs jameed (including fractions 1, 2, 4, 7, 8, 9, and 10), SdUs jameed (1, 2, 5, 7, and 9), and FdSa jameed (2, 5, 6, and 9). By contrast, peptide fractions from SdSa (1, 2, 3, 5, 8, and 9), SdUs (4, 5, and 10), and FdUs (5, 6, and 8) jameed displayed the highest ACE inhibitory activity. Similarly, the highest inhibition of α-amylase was obtained with fractions from SdSa (1, 2, 3, 4, 5, 6, 8, and 9), SdUs (2 and 6), and FdUs (1, 7 and 9) jameed. A significant negative correlation was evidenced between antioxidant activity and anti-α-amylase activity of peptide fractions from SdSa jameed. These findings demonstrate that cow milk jameed is a source of bioactive peptides with antioxidant, anti-ACE, and anti-α-amylase properties in vitro, which can be tailored by adjusting the salt content and the drying conditions. PRACTICAL APPLICATION: This study shows that cow milk jameed, a staple fermented food in several Mediterranean countries, can serve as a useful source of multifunctional bioactive peptides with potential antioxidant, hypotensive, and hypoglycemic effects, which may help prevent and manage chronic health conditions such as hypertension, type 2 diabetes, and the metabolic syndrome. The bioactivities of certain peptide fractions were enhanced by lowering the salt content of jameed or by the drying method. The relatively simple RP-HPLC method described in this study can be used to isolate the peptide fractions of interest for further characterization and use as functional ingredients.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Doa'a G F Al-U'datt
- Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada
| | - Taha Rababah
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Rami M Althnaibat
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad G Daradkeh
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Stan Kubow
- School of Human Nutrition, McGill University, Montreal, Québec, Canada
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Alu'datt MH, Al-U'datt DG, Tranchant CC, Alhamad MN, Rababah T, Gammoh S, Almajwal A, Alli I. Phenolic and protein contents of differently prepared protein co-precipitates from flaxseed and soybean and antioxidant activity and angiotensin inhibitory activity of their phenolic fractions. NFS Journal 2020. [DOI: 10.1016/j.nfs.2020.11.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Gammoh S, Alu'datt MH, Alhamad MN, Rababah T, Ammari ZA, Tranchant CC, Talafha W, AlRosan M. Analysis of Triphenylmethane Dye Residues and their Leuco-Forms in Frozen Fish by LC-MS/MS, Fish Microbial Quality, and Effect of Immersion in Whole Milk on Dye Removal. J Food Sci 2019; 84:370-380. [PMID: 30640981 DOI: 10.1111/1750-3841.14434] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2018] [Revised: 12/07/2018] [Accepted: 12/12/2018] [Indexed: 11/29/2022]
Abstract
A rapid and sensitive liquid chromatography-tandem mass spectrometry (LC-MS/MS) method was validated and used to quantify crystal violet (CV), leucocrystal violet (LCV), malachite green (MG), leucomalachite green (LMG), and brilliant green (BG) residues in frozen fish (121 samples) from various countries, in order to detect the use of prohibited antibiotic dyes in fish for human consumption. The microbial quality of the fish was also assessed along with the effectiveness of a simple treatment with whole fat milk to reduce the levels of CV and LCV contamination. CV and LCV were the only two residues detected. They were found in farmed Pangasius (0.362 to 41.34 μg/kg and 0.178 to 10.58 μg/kg, respectively) and Tilapia (1.24 to 9.48 μg/kg and 1.29 to 2.81 μg/kg). Based on aerobic plate count (APC), 74%, 59%, and 55% of the samples of Tilapia fillets (from China) and Pangasius fillets (United Arab Emirates and Vietnam), and 100% and 50% of the skin samples of Hake (Argentina and U.S.A.) were of unacceptable microbial quality (APC > 107 cfu/g). Human pathogens, namely Escherichia coli, Staphylococcus aureus, and Vibrio spp., were detected in most fish. A significant reduction in CV and LCV concentrations by more than a third was achieved after immersing Pangasius and Tilapia fillets in whole fat milk for 120 minutes. These findings support the necessity of regular inspections and monitoring of CV and other antibiotic dye residues in fish, along with routine assessments of fish microbial quality, in order to protect public health. PRACTICAL APPLICATION: The described LC-MS/MS method can be used to rapidly and simultaneously quantify antibiotic dye residues in frozen fish. CV and LCV were detected in farmed Pangasius and Tilapia fillets and their concentrations was reduced by more than one third after immersing the fillets in whole milk for 120 min, a treatment which is not intended to replace safe fish farming practices upstream to artificially lower the level of banned dyes in fish. The findings support the necessity of regular inspections and monitoring of CV and other antibiotic dye residues in fish, along with assessments of fish microbial quality, to protect public health.
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Affiliation(s)
- Sana Gammoh
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Muhammad H Alu'datt
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mohammad N Alhamad
- Dept. of Natural Resources and Environment, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Taha Rababah
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Zaid A Ammari
- Dept. of Medicine, Univ. of Toledo Medical Center, Toledo, OH, U.S.A
| | - Carole C Tranchant
- School of Food Science, Nutrition and Family Studies, Univ. de Moncton, Moncton, NB, E1A 3E9, Canada
| | - Wesam Talafha
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
| | - Mohammad AlRosan
- Dept. of Nutrition and Food Technology, Faculty of Agriculture, Jordan Univ. of Science and Technology, P.O. Box 3030, Irbid, 22110, Jordan
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9
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Alu'datt MH, Gammoh S, Rababah T, Almomani M, Alhamad MN, Ereifej K, Almajwal A, Tahat A, Hussein NM, Nasser SA. Preparation, characterization, nanostructures and bio functional analysis of sonicated protein co-precipitates from brewers' spent grain and soybean flour. Food Chem 2018; 240:784-798. [PMID: 28946343 DOI: 10.1016/j.foodchem.2017.08.015] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2017] [Revised: 08/01/2017] [Accepted: 08/02/2017] [Indexed: 11/21/2022]
Abstract
This investigation was performed to assess the effects of sonication on the structure of protein, extractability of phenolics, and biological properties of isolated proteins and protein co-precipitates prepared from brewers' spent grain and soybean flour. Scanning electron micrographs revealed that the sonicated protein isolates and co-precipitates had different microstructures with fewer aggregates and smaller particles down to the nanometer scale compared to non-sonicated samples. However, the levels of free and bound phenolics extracted from non-sonicated protein isolates and protein co-precipitates increased compared to sonicated samples. The bound phenolics extracted after acid hydrolysis of sonicated protein co-precipitates showed improved ACE inhibitory activity and diminished antioxidant potency compared to non-sonicated samples. However, the free phenolics extracted from sonicated protein co-precipitates showed decreased ACE inhibitory activity and increased antioxidant activities compared to non-sonicated samples. The free and bound phenolics extracted from sonicated protein co-precipitates showed increased alpha-amylase inhibitory activity compared to non-sonicated samples.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammed Almomani
- Industrial Engineering Department, Faculty of Engineering, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Asma Tahat
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Neveen M Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sura Abou Nasser
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Alu'datt MH, Rababah T, Alhamad MN, Al-Mahasneh MA, Ereifej K, Al-Karaki G, Al-Duais M, Andrade JE, Tranchant CC, Kubow S, Ghozlan KA. Profiles of free and bound phenolics extracted from Citrus fruits and their roles in biological systems: content, and antioxidant, anti-diabetic and anti-hypertensive properties. Food Funct 2018; 8:3187-3197. [PMID: 28805834 DOI: 10.1039/c7fo00212b] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
This study of selected plants of the Rutaceae family was carried out to investigate their phenolic content, antioxidant activity, and the in vitro inhibitory potential of extracted phenolics towards enzymes relevant for hyperglycemia and hypertension. The phenolic content, antioxidant activity and phenolic extract-mediated inhibitory activities for α-glucosidase and α-amylase were evaluated by spectrophotometry. The content of individual phenolics and the angiotensin I-converting enzyme (ACE) inhibitory activity of the phenolic extracts were evaluated by LC/MS-MS and RP-HPLC methods, respectively. A higher percentage of free phenolic content was seen for all the selected plants of the Rutaceae family (85.43-92.82% of the total phenolic content) than of the bound form (7.18-14.57% of total phenolic content). The major predominant bound phenolic in lemon and red blood orange was hesperidin. The major predominant bound phenolic in pummelo, shamouti and clementine was ferulic acid. The highest ACE and α-glucosidase inhibitory activity of the extracted phenolics from lemon was associated with free phenolic extracts obtained at 30 °C with values of 100% inhibition. Red blood orange free phenolic extract (30 °C) elicited the highest α-amylase inhibition activity (32.3%). In contrast, extracted bound phenolics after acid and base hydrolysis from all selected plants from the Citrus species were shown to induce activation of the ACE and α-amylase enzymes.
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Affiliation(s)
- Muhammad H Alu'datt
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, P.O. Box 3030, 22110, Jordan.
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Alu'datt MH, Rababah T, Alhamad MN, Al-Rabadi GJ, Tranchant CC, Almajwal A, Kubow S, Alli I. Occurrence, types, properties and interactions of phenolic compounds with other food constituents in oil-bearing plants. Crit Rev Food Sci Nutr 2017; 58:3209-3218. [DOI: 10.1080/10408398.2017.1391169] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ghaid J. Al-Rabadi
- Department of Animal Production, Faculty of Agriculture, Mu'tah University, Karak, Jordan
| | - Carole C. Tranchant
- School of Food Science, Nutrition and Family Studies, Faculty of Health Sciences and Community Services, Université de Moncton, Moncton, New Brunswick, Canada E1A 3E9
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Stan Kubow
- School of Human Nutrition, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
| | - Inteaz Alli
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21,111 Lakeshore Road, Ste-Anne-De-Bellevue, Quebec, Canada H9X 3V9
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Alu'datt MH, Rababah T, Alhamad MN, Alodat M, Al-Mahasneh MA, Gammoh S, Ereifej K, Almajwal A, Kubow S. Molecular characterization and bio-functional property determination using SDS-PAGE and RP-HPLC of protein fractions from two Nigella species. Food Chem 2017; 230:125-134. [DOI: 10.1016/j.foodchem.2017.03.025] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 12/28/2016] [Accepted: 03/05/2017] [Indexed: 01/26/2023]
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Alu’datt MH, Rababah T, Alhamad MN, Johargy A, Gammoh S, Ereifej K, Almajoul A, Al-Karaki G, Kubow S, Ghozlan KA. Phenolic contents, in vitro antioxidant activities and biological properties, and HPLC profiles of free and conjugated phenolics extracted from onion, pomegranate, grape, and apple. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2017.1349140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ayman Johargy
- Faculty of Medicine, University of Um Al-Qura, Makkah, Saudi Arabia
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajoul
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ghazi Al-Karaki
- Department of Plant Production, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Stan Kubow
- School of Human Nutrition, Macdonald Campus, McGill University, Quebec, Canada
| | - Kawther A. Ghozlan
- Department of Plant Production, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Alu’datt MH, Rababah T, Alhamad MN, Al-Ghzawi ALA, Ereifej K, Gammoh S, Almajwal A, Hussein NM, Raweshadeh M. Optimization, characterization and biological properties of phenolic compounds extracted from Rosmarinus officinalis. Journal of Essential Oil Research 2017. [DOI: 10.1080/10412905.2017.1331868] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Muhammad H. Alu’datt
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Abdul Latief A. Al-Ghzawi
- Faculty of Science, Department of Biology and Biotechnology, The Hashemite University, Zarqa, Jordan
| | - Khalil Ereifej
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Neveen M. Hussein
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
| | - Mervat Raweshadeh
- Faculty of Agriculture, Department of Nutrition and Food Technology, Jordan University of Science and Technology, Irbid, Jordan
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Alu'datt MH, Rababah T, Alhamad MN, Ereifej K, Gammoh S, Kubow S, Tawalbeh D. Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol 2017; 54:1395-1405. [PMID: 28559598 PMCID: PMC5430170 DOI: 10.1007/s13197-017-2551-6] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/11/2017] [Accepted: 02/14/2017] [Indexed: 10/20/2022]
Abstract
This investigation was aimed to study the molecular, physico-chemical, and biofunctional health properties of mayonnaise prepared using proteins isolated from broad bean, lupin and chickpea flour. Proteins were isolated from chickpea (CPPI), broad bean (BBPI) and lupin (LPPI) flour and assessed for molecular, physico-chemical, biofunctional, and protein yield. The highest water holding capacity, foaming stability, emulsion stability as well as protein yield and protein content of 44.0, 70.8, 37.5, 81.2, and 36.4, respectively were observed for BBPI. Mayonnaise prepared from the isolated plant proteins was evaluated for chemical composition, molecular properties of the protein subunits, and potential nutraceutical properties. Preparation of mayonnaise using BBPI or a mixture of either BBPI and CPPI or BBPI and LPPI showed superior values for lightness and lowered values for redness. Mayonnaise prepared from either BBPI or the BBPI and CPPI mixture showed the best antioxidant, antihypertensive and antidiabetic properties. The present study results indicated that the use of the BBPI and CPPI mixture can be a novel technological approach for the development of a mayonnaise with improved health promoting properties.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Mohammad N Alhamad
- Department of Natural Resources and Environment, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, QC Canada
| | - Deia Tawalbeh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
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Gammoh S, Alu’datt MH, Alhamad MN, Rababah T, Ereifej K, Almajwal A, Ammari ZA, Al Khateeb W, Hussein NM. Characterization of phenolic compounds extracted from wheat protein fractions using high-performance liquid chromatography/liquid chromatography mass spectrometry in relation to anti-allergenic, anti-oxidant, anti-hypertension, and anti-diabetic properties. International Journal of Food Properties 2017. [DOI: 10.1080/10942912.2016.1238832] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ali Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Zaid A. Ammari
- Department of Medicine, University of Toledo Medical Center, Toledo, OH, USA
| | - Wesam Al Khateeb
- Department of Biological Sciences, Yarmouk University, Irbid, Jordan
| | - Neveen M. Hussein
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Alu’datt MH, Rababah T, Alhamad MN, Gammoh S, Ereifej K, Kubow S, Alli I. Characterization and antioxidant activities of phenolic interactions identified in byproducts of soybean and flaxseed protein isolation. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Alu'datt MH, Rababah T, Alhamad MN, Ereifej K, Al-Mahasneh M, Brewer S, Rawshdeh M. Optimization Extraction Conditions for Phenolic Compounds, Antioxidant and Inhibitory Activities of Angiotensin I-Converting Enzyme (ACE), α-Glucosidase and α-Amylase from M
entha Spicata
L. J Food Biochem 2015. [DOI: 10.1111/jfbc.12222] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Majdi Al-Mahasneh
- Department of Chemical Engineering; Faculty of Engineering; Jordan University of Science and Technology; Irbid Jordan
| | - Susan Brewer
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL
| | - Mervat Rawshdeh
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
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Alu'datt MH, Rababah T, Johargy A, Gammoh S, Ereifej K, Alhamad MN, Brewer MS, Saati AA, Kubow S, Rawshdeh M. Extraction, optimisation and characterisation of phenolics fromThymus vulgarisL.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12944] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; P. O. Box 3030 Irbid 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; P. O. Box 3030 Irbid 22110 Jordan
| | - Ayman Johargy
- Faculty of Medicine; University of Umm Al-Qura; Makkah 21955 Saudi Arabia
| | - Sana Gammoh
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; P. O. Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; P. O. Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture; Jordan University of Science and Technology; P.O. Box 3030 Irbid 22110 Jordan
| | - Mary Susan Brewer
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; 1304 West Pennsylvania Avenue Urbana IL 618 USA
| | - Abdullah A. Saati
- Faculty of Medicine; University of Umm Al-Qura; Makkah 21955 Saudi Arabia
| | - Stan Kubow
- School of Dietetics and Human Nutrition; Macdonald Campus of McGill University; Ste. Anne de Bellevue Montreal QC H9X 3V9 Canada
| | - Mervat Rawshdeh
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; P. O. Box 3030 Irbid 22110 Jordan
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Alu’datt MH, Rababah T, Alhamad MN, Gammoh S, Ereifej K, Johargy A, Kubow S, Almajwal AM, Rawashdeh M. Optimization of Phenolic Content, Antioxidant, and Inhibitory Activities of α-Glucosidase and Angiotensin Converting (AC) Enzymes from Zingiber officinale Z. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2015.1063066] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Muhammad H. Alu’datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and the Environment, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Sana Gammoh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
| | - Ayman Johargy
- Faculty of Medicine, University of Um Al-Qura, Makkah, Saudi Arabia
| | - Stan Kubow
- School of Dietetics and Human Nutrition, McGill University, Montreal, QC, Canada
| | - Ali M. Almajwal
- Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mervat Rawashdeh
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan
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Alu'datt MH, Rababah T, Obaidat MM, Ereifej K, Alhamad MN, Mhaidat N, Andrade JE, Johargy A, Ayadi W. Probiotics in Milk as Functional Food: Characterization and Nutraceutical Properties of Extracted Phenolics and Peptides from Fermented Skimmed Milk Inoculated with Royal Jelly. J Food Saf 2015. [DOI: 10.1111/jfs.12201] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Mohammad M. Obaidat
- Faculty of Veterinary Medicine; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Nizar Mhaidat
- Faculty of Pharmacy; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Juan E. Andrade
- Department of Food Science and Human Nutrition; University of Illinois at Urbana-Champaign; Urbana IL US
| | - Ayman Johargy
- Department of Medical Microbiology; Faculty of Medicine; University of Um Al-Qura; Makkah Saudi Arabia
| | - Wafa Ayadi
- Department of Nutrition and Food Technology; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
- Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
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Alu'datt MH, Rababah T, Ereifej K, Gammoh S, Alhamad MN, Mhaidat N, Kubow S, Johargy A, Alnaiemi OJ. Investigation of natural lipid-phenolic interactions on biological properties of virgin olive oil. J Agric Food Chem 2014; 62:11967-11975. [PMID: 25389645 DOI: 10.1021/jf504557k] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
There is limited knowledge regarding the impact of naturally occurring lipid-phenolic interactions on the biological properties of phenolics in virgin olive oil. Free and bound phenolics were isolated via sequential methanolic extraction at 30 and 60 °C, and were identified and quantified using reversed phase high performance liquid chromatography, liquid chromatography coupled to tandem mass spectrometry (LC-MS/MS), and gas chromatography. Decreased oleic acid concentrations and increased concentrations of palmitoleic acid, stearic, linoleic, and linolenic acids were observed in virgin olive oil after removal of free and bound lipid phenolic compounds. The presence of p-hydroxybenzoic acid and tyrosol bound to glycerides was determined via LC-MS/MS, which indicates natural lipid-phenolic interactions in virgin olive oil. Both free and lipid bound phenolic extracts exerted antiproliferative activities against the CRC1 and CRC5 colorectal cancer cell lines. The present work indicates that naturally occurring lipid-phenolic interactions can affect the biological properties of phenolics in virgin olive oil.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology , P.O. Box 3030, Irbid 22110, Jordan
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Alu'datt MH, Rababah T, Al-Rabadi GJ, Althnaibat RM, Ereifej K, Alhamad MN, Al-Ismail K, Brewer S. Effects of sun and freeze-drying techniques on molecular, fatty acid and therapeutic properties of fermented goat milk product. J Food Sci Technol 2014; 52:5989-95. [PMID: 26345018 DOI: 10.1007/s13197-014-1653-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/03/2014] [Accepted: 11/17/2014] [Indexed: 11/25/2022]
Abstract
This study investigated the effect of sun drying (Sd) and freeze drying (Fd) on the chemical, nutritional and biological properties of either unsalted (Us) or salted (Sa) Jameed produced from goat milk. The products were characterized by measuring the chemical, physical and biological properties. SDS-PAGE was used to characterize the effect of processing conditions on protein subunits. Major new bands were found in SDS-PAGE of Jameed prepared by SdUs and FdUs from goat milk but not from that prepared by SdSa and FdSa. Preparation of Jameed by with or without salt treatments of Jameed by sun drying enhances the contents of short chain fatty acids. Result showed that the preparation of Jameed by SdUs decreased the content of caprylic acid. That prepared by sun drying and with or without salt increased the stability, shelf life and inhibitory activities of ACE and α-amylase. The optimum color values were found in Jameed prepared by FdSa. Different processing treatments influenced content of all fatty acids except for margaric and oleic acid.
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Affiliation(s)
- Muhammad H Alu'datt
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Taha Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | | | - Rami M Althnaibat
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Khalil Ereifej
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Mohammad N Alhamad
- Faculty of Agriculture, Jordan University of Science and Technology, P. O. Box 3030, Irbid, 22110 Jordan
| | - Khaild Al-Ismail
- Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Amman, Jordan
| | - Susan Brewer
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 1304 West Pennsylvania Avenue, Urbana, IL 618 USA
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Alu'datt MH, Al-Rabadi GJ, Al-Ismail KM, Althnaibat RM, Ereifej K, Rababah T, Alhamad MN, Torley PJ. Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12231] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Muhammad H. Alu'datt
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Ghaid J. Al-Rabadi
- Department of Animal Production; Faculty of Agriculture; Mu'tah University; Karak Jordan
| | - Khaild M. Al-Ismail
- Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman Jordan
| | - Rami M. Althnaibat
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Khalil Ereifej
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Taha Rababah
- Department of Nutrition and Food Technology; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Mohammad N. Alhamad
- Department of Natural Resources and Environment; Faculty of Agriculture; Jordan University of Science and Technology; PO Box 3030 Irbid 22110 Jordan
| | - Peter J. Torley
- E.H. Graham Centre for Agricultural Innovation; School of Agricultural and Wine Sciences; Charles Sturt University; Wagga Wagga New South Wales Australia
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Alhamad MN, Alrababah MA, Gharaibeh MA. Impact of burning and fertilization on dry Mediterranean grassland productivity and diversity. Acta Oecologica 2012. [DOI: 10.1016/j.actao.2012.02.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Rababah TM, Ereifej KI, Alhamad MN, Al-Qudah KM, Rousan LM, Al-Mahasneh MA, Al-u'datt MH, Yang W. Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats. International Journal of Food Properties 2011. [DOI: 10.1080/10942911003637327] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Alu'datt MH, Alli I, Ereifej K, Alhamad MN, Alsaad A, Rababeh T. Optimisation and characterisation of various extraction conditions of phenolic compounds and antioxidant activity in olive seeds. Nat Prod Res 2011; 25:876-89. [PMID: 21547838 DOI: 10.1080/14786419.2010.489048] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This study was conducted to optimise the extraction conditions of phenolic compounds to evaluate antioxidant extraction parameters and to identify the major free and bound phenolic compounds in olive seeds. The results obtained using methanol as an extraction solvent for olive seeds indicated that the optimised total phenolic content and antioxidant activity were obtained at an extraction time of 12 h, an extraction temperature of 70°C and an extraction cycle of three stages. The correlation coefficient between total phenolic compounds and antioxidant activities was positive (R² = 0.83). The major finding is that the predominant phenolic compounds in olive seeds were present in free form. However, a small percentage of the bound phenolic compounds was found in olive seeds compared to that of the free phenolic compounds. This study recommends that olive seeds with optimised extraction conditions (i.e. optimised correlation between phenolic compound contents and antioxidant activities) can be used as potential food additive candidates in functional, nutraceutical and pharmaceutical industries.
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Affiliation(s)
- Muhammad H Alu'datt
- Department of Nutrition and Food Technology, Jordan University of Science and Technology, Jordan.
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Rababah TM, Al-Mahasneh MA, Kilani I, Yang W, Alhamad MN, Ereifej K, Al-U'datt M. Effect of jam processing and storage on total phenolics, antioxidant activity, and anthocyanins of different fruits. J Sci Food Agric 2011; 91:1096-1102. [PMID: 21254073 DOI: 10.1002/jsfa.4289] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2010] [Revised: 08/23/2010] [Accepted: 12/10/2010] [Indexed: 05/30/2023]
Abstract
BACKGROUND Fruits have been widely recognised as an excellent source of bioactive phenolic compounds. The purpose of this study was to evaluate the effect of jam processing of strawberry, cherry, apricot, fig and orange on the total phenolics, antioxidant activity and anthocyanins during 5 months of storage at 25 °C. RESULTS Fresh strawberry had the highest contents of total phenolics (8503.1 mg GAE kg(-1) ) followed by cherry, apricot, fig and orange, respectively. Jam processing decreased the total phenolics, antioxidant activity, and anthocyanins of all fruits. Total phenolics of jam during storage decreased only in apricot, fig and orange. Fresh strawberry had the highest antioxidant activity (54.88% inhibition) followed by the other fruits. Antioxidant activity did not change in strawberry during jam storage, while there are reductions in the other fruits were observed. Fresh strawberry had the highest anthocyanins (2323.8 mg cya-3-glu kg(-1) ), followed by cherry and the other fruits, respectively. Results showed only a decrease of anthocyanins and pH in apricot and fig jams during 5 months of storage. CONCLUSION Despite the reduction of these compounds in jam processing, it is considered a good method to maintain them during 5 months of storage.
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Affiliation(s)
- Taha M Rababah
- Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid, 22110 Jordan.
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Rababah TM, Yücel S, Ereifej KI, Alhamad MN, Al-Mahasneh MA, Yang W, Muhammad AH, Ismaeal K. Effect of Grape Seed Extracts on the Physicochemical and Sensory Properties of Corn Chips during Storage. J AM OIL CHEM SOC 2010. [DOI: 10.1007/s11746-010-1709-4] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alhamad MN, Alrababah MA. Defoliation and competition effects in a productivity gradient for a semiarid Mediterranean annual grassland community. Basic Appl Ecol 2008. [DOI: 10.1016/j.baae.2007.03.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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