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AlJuhaimi F, Mohamed Ahmed IA, Özcan MM, Uslu N, Albakry Z. Quantitative Determination of Biogenic Element Contents and Phytochemicals of Broccoli ( Brassica oleracea var. italica) Cooked Using Different Techniques. Plants (Basel) 2024; 13:1283. [PMID: 38794354 DOI: 10.3390/plants13101283] [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] [Subscribe] [Scholar Register] [Received: 03/27/2024] [Revised: 04/24/2024] [Accepted: 05/01/2024] [Indexed: 05/26/2024]
Abstract
In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and 423.39 mg GAE/100 g (microwave heating). The radical scavenging activities of the broccoli samples were reported between 2.55 (conventional boiling) and 4.99 mmol/kg (microwave heating). In addition, catechin and rutin quantities of the fresh and cooked broccoli samples were measured to be between 2.24 (conventional boiling) and 54.48 mg/100 g (microwave heating), and between 0.55 (conventional boiling) and 16.33 mg/100 g (microwave heating), respectively. The most abundant elements in fresh and cooked broccoli samples were K, Ca, P, S, and Mg. The results showed some changes depending on cooking techniques compared to the control. The bioactive properties of broccoli samples cooked by means of conventional boiling, boiling in vacuum bag, and high-pressure boiling were established to be lower compared to the fresh sample. Catechin, 3,4-dihydroxybenzoic acid, rutin, and gallic acid were the key phenolic compounds of fresh and cooked broccoli samples. The phenolic components of broccoli were significantly affected by the applied cooking techniques. The highest protein in broccoli samples was determined in the broccoli sample cooked by boiling in a vacuum bag. There were statistically significant changes among the mineral results of broccoli cooked with different cooking methods.
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Affiliation(s)
- Fahad AlJuhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, PO Box 2460, Riyadh 11451, Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya 42031, Turkey
| | - Zainab Albakry
- College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China
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He L, Wu D, Liu J, Li G, Chen C, Karrar E, Ahmed IAM, Zhang L, Li J. Comparison of Lipid Composition between Quasipaa spinosa Oil and Rana catesbeiana Oil and Its Effect on Lipid Accumulation in Caenorhabditis elegans. J Oleo Sci 2024; 73:239-251. [PMID: 38311413 DOI: 10.5650/jos.ess23143] [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] [Indexed: 02/10/2024] Open
Abstract
Frog oil has been recognized for its nutritional and medicinal value. However, there is limited research on the role of frog oil in preventing obesity. In this study, we aimed to investigate the lipid composition of Quasipaa spinosa oil (QSO) and Rana catesbeiana oil (RCO) using lipidomics analysis. We compared the lipid accumulation effects of these two kinds of frog oils and soybean oil (SO) in Caenorhabditis elegans (C. elegans). Additionally, we determined the gene expression related to lipid metabolism and used the nhr-49 mutant (RB1716) and sir-2.1 mutant (VC199) for validation experiments. The results showed that the lipid composition of QSO and RCO was significantly different (p < 0.05), and QSO was rich in more polyunsaturated fatty acids (PUFAs). After feeding C. elegans, the lipid accumulation of the QSO group was the lowest among the three dietary oil groups. In addition, compared with RCO and SO, QSO significantly inhibited the production of malondialdehyde (MDA) and increased the activity of superoxide dismutase (SOD). The effects of three kinds of dietary oils on the fatty acid composition of C. elegans were significantly different. Compared with SO and RCO, QSO significantly up-regulated (p < 0.05) the expression of sir-2.1 and ech-1 genes. The results showed that QSO might reduce lipid accumulation through the SIRT1 and nuclear hormone signaling pathways. Such a situation was verified experimentally by the nhr-49 mutant (RB1716) and sir-2.1 mutant (VC199). This study proposed a new functional oil, laying the groundwork for developing functional foods from Quasipaa spinosa.
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Affiliation(s)
- Lili He
- College of Ocean Food and Biological Engineering, Jimei University
| | - Daren Wu
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
| | - Jingwen Liu
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
| | - Guiling Li
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
| | - Chaoxiang Chen
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
| | - Emad Karrar
- College of Ocean Food and Biological Engineering, Jimei University
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Lingyu Zhang
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
| | - Jian Li
- College of Ocean Food and Biological Engineering, Jimei University
- Fujian Provincial Engineering Technology Research Center of Marine Functional Food
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Al Juhaimi F, Ahmed IAM, Özcan MM, Uslu N. Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth ( Amaranthus cruentus L.) seed roasted in pan, and principal component analysis. J Food Sci Technol 2024; 61:129-138. [PMID: 38192701 PMCID: PMC10771394 DOI: 10.1007/s13197-023-05828-7] [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] [Subscribe] [Scholar Register] [Revised: 08/11/2023] [Accepted: 08/23/2023] [Indexed: 01/10/2024]
Abstract
In this study, the effect of roasting times on bioactive compounds, antioxidant capacity, fatty acids, polyphenol and nutrients of amaranth seed and oils roasted in pan at 120 °C was investigated. Total phenolic and flavonoid results of the seeds of unroasted (control) and roasted-amaranth were recorded between 48.81 (6 min) and 231.35 mg GAE/100 g (15 min) to 64.29 (6 min) and 144.29 mg/100 g (15 min), respectively. Antioxidant activities of unroasted and roasted-amaranth extracts were recorded between 5.50 (control) and 12.78 mmol/kg (15 min). L* values of amaranth seeds ranged from 51.21 to 78.53. Roasting for 3 min and 6 min was increased the L* values of samples, while roasting for 9-12 min caused a decrease in L* values. Gallic acid results of amaranth seeds were identified between 21.94 (control) and 71.06 mg/100 g (15 min). The linoleic acid results of amaranth seed oils were reported between 44.24 (control) and 45.76% (12 min). The highest amounts of elements in roasted and unroasted amaranth seeds were P, K,Ca, Mg and S. In general, it was observed that both macro and micro-elements of amaranth seed samples increased with the application of heat treatment. However, microelement contents differed depending on the roasting time. Graphical abstract In this study, the effect of thermal process times on total phenol, flavonoid, antioxidant activity, fatty acids, phenolic and minerals of amaranth seed and oils roasted in pan at 120 °C was investigated.
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031 Konya, Turkey
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031 Konya, Turkey
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Mohammed BM, Mohamed Ahmed IA, Alshammari GM, Qasem AA, Yagoub AEA, Ahmed MA, Abdo AAA, Yahya MA. The Effect of Germination and Fermentation on the Physicochemical, Nutritional, and Functional Quality Attributes of Samh Seeds. Foods 2023; 12:4133. [PMID: 38002190 PMCID: PMC10669962 DOI: 10.3390/foods12224133] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 11/05/2023] [Accepted: 11/09/2023] [Indexed: 11/26/2023] Open
Abstract
This study investigated the effects of fermentation and germination on the physicochemical, nutritional, functional, and bioactive quality attributes of samh seeds. Regardless of the processing treatment, samh seeds were found to be a rich source of phenolic compounds, namely gallic acid (79.6-96.36 mg/100 g DW), catechol (56.34-77.34 mg/100 g DW), and catechin (49.15-84.93 mg/100 g DW), and they possessed high DPPH antiradical activity (65.27-78.39%). They also contained high protein content (19.29-20.41%), essential amino acids content (39.07-44.16% of total amino acids), and unsaturated fatty acid content (81.95-83.46% of total fatty acids) and a low glycemic index (39.61-41.43). Fermentation and germination increased L*, b*, foaming capacity, oil absorption capacity (OAC), water absorption capacity (WAC), swelling power, microbial counts, antioxidant activity, total flavonoid content (TFC), total phenolic content (TPC), in vitro protein digestibility, protein efficiency ratio, and total essential amino acids and reduced water solubility, emulsion stability, tannin, and phytate contents compared to raw samh seeds (p < 0.05). The highest levels of pH, ash, carbohydrate, fiber, and glycemic index were observed in raw samh seeds, and both germination and fermentation processes reduced these attributes to various degrees (p < 0.05). Germination increased the redness (a*), moisture content, essential and non-essential amino acids, potassium, zinc, phosphorous, stearic acid, and oleic and unsaturated fatty acids and reduced total solids, fat content, iron, zinc, calcium, magnesium, sodium, palmitic acid, and total saturated fatty acids of the samh seeds compared to the raw ones. Fermentation increased the total solid, acidity, fat, protein, calcium, magnesium, sodium, phosphorous, iron, zinc, palmitic acid, and total saturated fatty acids and reduced the a* value, moisture, non-essential amino acids, and total unsaturated fatty acids of the samh seeds compared to the raw ones. In conclusion, samh seeds are a rich source of nutrients that could generally be enhanced by germination and fermentation processes. The reported information facilitates strategies towards the application of these underutilized seeds in foods.
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Affiliation(s)
- Belal M. Mohammed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Ghedeir M. Alshammari
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Akram A. Qasem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abu ElGasim A. Yagoub
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
| | - Abdullah A. A. Abdo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 10048, China;
| | - Mohammed Abdo Yahya
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (B.M.M.); (G.M.A.); (A.A.Q.); (A.E.A.Y.); (M.A.A.); (M.A.Y.)
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Mohamed Ahmed IA, Değerli Z, Özcan MM, Babiker EE. Effect of different oil extraction methods on bioactive compounds, antioxidant capacity and phytochemical profiles of raw flaxseeds (Linum usitatissimum) and after roasting at different temperatures. J Sci Food Agric 2023; 103:7117-7126. [PMID: 37337854 DOI: 10.1002/jsfa.12799] [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] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 06/12/2023] [Accepted: 06/20/2023] [Indexed: 06/21/2023]
Abstract
BACKGROUND Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RESULTS Total carotenoid and phenol of flaxseeds changed from 0.13 (control) and 0.61 mg g-1 (120 °C) to 202.64 (control and 90 °C) and 225.69 mg 100 g-1 (120 °C), respectively. While total flavonoid of flaxseed roasted at different temperatures varied between 636.0 (90 °C) and 786.00 mg 100 g-1 (120 °C), antioxidant activity values for raw and roasted flaxseeds between 59.32% (control) and 68.64% (120 °C) were recorded. Oil content of seeds changed between 34.07 and 42.57% (P < 0.05). Viscosity of flaxseed oil extracted using different systems was between 31.95 (cold-pressed; control) and 36.00 mPa s (ultrasonic; 120 °C). The dominant phenolics of flaxseeds were identified as isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol. The oils of flaxseeds contained 55.27-58.23 linolenic, 17.40-18.91 oleic, 14.03-14.84 linoleic and 4.97-5.37 palmitic acids, depending on extraction method and roasting temperature. CONCLUSION Roasting and oil extraction methods did not have a significant effect on free acidity, but was found to affect peroxide value. The predominant phenolic constituents of flaxseed samples were isorhamnetin, resveratrol, quercetin, catechin, apigenin-7-glucoside and campherol, respectively. The major fatty acids of flaxseed oil were determined as linolenic, oleic, linoleic and palmitic. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Zeliha Değerli
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, Konya, Turkey
| | - Elfadil E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Al-Juhaimi F, Kulluk DA, Mohamed Ahmed IA, Özcan MM, Adiamo O. Quantitative determination of macro and micro elements and heavy metals accumulated in wild fruits analyzed by ICP-OES method. Environ Monit Assess 2023; 195:1370. [PMID: 37880537 DOI: 10.1007/s10661-023-12025-8] [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] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Accepted: 10/23/2023] [Indexed: 10/27/2023]
Abstract
The moisture amounts of wild fruits ranged from 51.07 (rosehip) to 88.49% (raspberry (yellow)). Wild strawberry generally contained the highest amounts of P, K and Ca. In addition, the highest Mg result was recorded in wild strawberry, fig and rosehip fruits. P and K amounts of wild edible fruits were recorded between 385 mg/kg (blackberry) and 2538 mg/kg (fig) to 6114 (medlar) and 18,613 mg/kg (wild strawberry), respectively. Depending on the fruit variety and type, the microelements found in the highest amounts were Zn, Cu, Mn and B. Fe resultss of fruits were reported at very low levels. Fe results of wild edible fruits changed between 0.21 (apple) and 1.32 mg/kg ((fig). Zn and Cu values of wild edible fruits were recorded between 1.39 (apple) and 16.4 mg/kg (fig) to 1.54 (apple) and 18.4 mg/kg (wild strawberry), respectively. Cu contents of raspberry (red), raspberry (yellow), blackberry, jujube and medlar fruits were found to be very close to each other. Arsenic (As) contents of wild fruits were recorded to be higher than those of other elements. In addition, some fruits have high heavy metal contents. The heavy metal found in the highest amounts in fruits was As, followed in descending order by Ali Ba, Se, Ni and Pb. The high As content of these fruits is likely due to the As content of the soil where the plants are grown and its contamination with As-rich industrial waste. While As contents of edible wild fruits are detected between 4.21 (rosehip) and 65.7 (wild strawberry), Al results of fruits were reported between 0.03 (rosehip) and 16.0 μg/g (mulberry (white)).
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Affiliation(s)
- Fahad Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Duygu Akçay Kulluk
- Department of Soil Science, Faculty of Agriculture, Selcuk University, 42031, Konya, Turkey
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031, Konya, Turkey.
| | - Oladipupo Adiamo
- Centre for Nutrition and Food Science (CNAFS), ARC Industrial Transformation Training Centre for Uniquely Australian Foods, The University of Queensland, Brisbane, Australia
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Rahim M, Imran M, Ambreen S, Khan FA, Regenstein JM, Al-Asmari F, Oranab S, Nadeem M, Hussain I, Khalid MZ, Khalid W, Aljobair MO, Mohamed Ahmed IA. Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends. ACS Omega 2023; 8:35183-35192. [PMID: 37780009 PMCID: PMC10536043 DOI: 10.1021/acsomega.3c04634] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 09/05/2023] [Indexed: 10/03/2023]
Abstract
Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more available. FO was stabilized by mixing it with chia seed oil (CSO) at 50:50 at room temperature. The antioxidant properties of the blends were evaluated using the total phenolic content (TPC), free radical scavenging activity (DPPH), ferric reducing antioxidant potential (FRAP), and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) activities with FO and CSO as controls. The blends of FO and CSO increased the oxidative stability, while FO was the most susceptible to degradation. The stability and bioactivity of antioxidants against environmental factors were improved by using encapsulation. Response surface methodology (RSM) was used to optimize spray-drying operating conditions for spray-dried microcapsules (SDMs). The independent variables were the inlet air temperature (IAT), which varied from 125 to 185 °C; wall material (WM) concentration, which varied from 5 to 25%; pump speed (PS), which varied from 3 to 7 mL/min; and needle speed (NS), which varied from 3 to 11 s. The results indicated that the maximum antioxidant activity of SDM was obtained at 140 °C IAT, 10% WM, 4 mL/min PS, and 5 s NS, while the minimum value was obtained at 170 °C IAT, 20% WM, 6 mL/min PS, and 9 s NS. The IAT had a significant effect on the antioxidant activities, and the stability of SDMs was increased. These SDMs can be used in the formulation of food matrices due to their therapeutic and nutritional properties.
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Affiliation(s)
- Muhammad
Abdul Rahim
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Imran
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Saadia Ambreen
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Faima Atta Khan
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Joe M. Regenstein
- Department
of Food Science, Cornell University, Ithaca, New York 14853, United States
| | - Fahad Al-Asmari
- Department
of Food and Nutrition Sciences, College of Agricultural and Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
| | - Sadaf Oranab
- Department
of Biochemistry, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Muhammad Nadeem
- Department
of Dairy Technology, University of Veterinary
and Animal Sciences Lahore 54000, Pakistan
| | - Imtiaz Hussain
- Department
of Food Science and Technology, Faculty of Agriculture, University of Poonch Rawalakot, Rawalakot 10250, Azad Kashmir, Pakistan
| | - Muhammad Zubair Khalid
- Department
of Food Science, Faculty of Life Sciences, Government College University, Faisalabad 38000, Pakistan
| | - Waseem Khalid
- University
Institute of Food Science and Technology, The University of Lahore, Lahore 54000, Pakistan
| | - Moneera O. Aljobair
- Department
of Physical Sport Science, College of Education, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department
of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Irfan S, Murtaza MA, Mueen Ud Din G, Hafiz I, Murtaza MS, Rafique S, Ameer K, Abrar M, Mohamed Ahmed IA. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil-whey protein isolate emulsion. Food Sci Nutr 2023; 11:1247-1256. [PMID: 36911832 PMCID: PMC10003027 DOI: 10.1002/fsn3.3159] [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: 09/09/2022] [Revised: 11/10/2022] [Accepted: 11/11/2022] [Indexed: 12/12/2022] Open
Abstract
Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural profile, and sensory properties of processed Cheddar cheese fortified with 0%, 5%, 10%, 15%, and 20% (v/w) olive oil-whey protein isolate emulsion during 60 days of storage period. The results showed that processed cheese had significantly higher (p < .05) antioxidant activity, and total phenolic and flavonoids contents, whereas nonsignificant increase (p > .05) in moisture and acidity while decreasing tendencies in pH, fat, protein, and ash contents. Sensory analysis showed that processed Cheddar cheese with 5% emulsion had higher taste, aroma, texture/appearance, overall acceptability scores, and hardness. Conclusively, results indicated that olive oil-whey protein isolate emulsion could be beneficial for manufacturing and commercializing processed cheeses, analogs, or spreads with improved nutritional value and sensory characteristics.
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Affiliation(s)
- Shafeeqa Irfan
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan.,Department of Food Science and Technology University of Management and Technology Lahore Pakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Ghulam Mueen Ud Din
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Iram Hafiz
- Institute of Chemistry University of Sargodha Sargodha Pakistan
| | - Mian Shamas Murtaza
- Department of Food Science and Technology MNS University of Agriculture Multan Pakistan
| | - Sobia Rafique
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Muhammad Abrar
- Post Harvest Research Centre, Ayub Agricultural Research Institute 38000 Faisalabad Pakistan
| | - Isam A Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan.,Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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Albakry Z, Karrar E, Mohamed Ahmed IA, Ali AA, Al-Maqtari QA, Zhang H, Wu G, Wang X. A comparative study of black cumin seed (Nigella sativa L.) oils extracted with supercritical fluids and conventional extraction methods. Food Measure 2023. [DOI: 10.1007/s11694-022-01802-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Sheikh S, Siddique F, Ameer K, Ahmad RS, Hameed A, Ebad A, Mohamed Ahmed IA, Shibli S. Effects of white mulberry powder fortification on antioxidant activity, physicochemical, microbial and sensorial properties of yogurt produced from buffalo milk. Food Sci Nutr 2023; 11:204-215. [PMID: 36655096 PMCID: PMC9834815 DOI: 10.1002/fsn3.3053] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 01/21/2023] Open
Abstract
The objective of this study was to investigate the effects of sun-dried white mulberry fruit powder (WMFP) at addition levels of 2%, 4%, and 6% for enhancing nutritional value and improving the quality of yogurt during refrigerated storage. Results showed that the highest (p < .05) antioxidant activity of 54.53 ± 0.15% was observed in 6% WMFP-added yogurt samples. Highest pH of 4.53 ± 0.08 was observed in control. Significantly highest (p < .05) acidity (1.12 ± 0.02%) was recorded in the yogurt with 6% WMFP-added yogurt samples on 28th day. Moreover, the addition of WMFP elevated the total soluble solids up to 20.05 ± 0.02 °Brix and water-holding capacity up to 55.06 ± 0.34% and lessened the syneresis value (22.92 ± 0.25) in 6% yogurt samples. 2% WMFP-added yogurt sample was given the highest sensory score in terms of overall acceptability by the panelists (8.00 ± 0.00). Thus, it was concluded that fruit powder of white mulberry can be used to improve physicochemical and sensory properties of fortified yogurt. WMFP addition to yogurt enhanced its antioxidant potential and physicochemical quality. The study introduces white mulberry-enriched yogurt and suggests the food industries to launch this product in the market.
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Affiliation(s)
- Sania Sheikh
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Farzana Siddique
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Kashif Ameer
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Rabia Shabbir Ahmad
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aneela Hameed
- Institute of Food Science & NutritionBahauddin Zakariya UniversityMultanPakistan
| | - Asma Ebad
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan
- Department of Food Science and Nutrition, College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
| | - Sahar Shibli
- Food Science Research InstituteNational Agricultural Research CentreIslamabadPakistan
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11
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Hassan AA, Sakr SS, Ali AA, Mohamed Ahmed IA, Elkashef H. Isolation, identification, and biochemical characterization of five Lacticaseibacillus strains from Oggtt: A traditional fermented and dried buttermilk. Food Sci Nutr 2022; 11:1040-1050. [PMID: 36789076 PMCID: PMC9922129 DOI: 10.1002/fsn3.3140] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2022] [Revised: 06/26/2022] [Accepted: 11/01/2022] [Indexed: 11/13/2022] Open
Abstract
This study investigates the isolation and characterization of the main lactic acid bacteria responsible for fermentation of Oggtt, a dried fermented buttermilk. Five isolates with Gram-positive staining and negative catalase and oxidase activity were identified using phenotypic and genotypic methods, and their antagonistic, exopolysaccharides and organic acid production, proteolytic activity, and antioxidant capacity were assessed. The isolates are classified as Lacticaseibacillus paracasei Ogt_1, Lacticaseibacillus casei Ogt_2, Lacticaseibacillus paracasei Ogt_3, Lacticaseibacillus paracasei Ogt_4, and Lacticaseibacillus paracasei Ogt_5. All strains possessed high antagonistic activity against Proteus vulgaris, Staphylococcus aureus, and Escherichia coli. All strains produced high levels of lactic acid (11177.3-15404.9 μg/ml), tartaric acid (2197.8-4058.5 μg/ml), and exopolysaccharides(20.86-239.9 mg/L) and possessed high proteolytic and antioxidant activity at variable manners. Overall, this study indicates the isolation of important Lacticaseibacillus strains from Oggtt, which could be used as starter cultures for developing functional foods.
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Affiliation(s)
| | - Sally S. Sakr
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt,Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia
| | - Asmahan A. Ali
- Department of Food Science and Human NutritionCollege of Agriculture and Veterinary Medicine, Qassim UniversityBuraydahSaudi Arabia,Department of Biotechnology and Food SafetyNational Food Research CentreKhartoumSudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and NutritionCollege of Food and Agricultural Sciences, King Saud UniversityRiyadhSaudi Arabia
| | - Hany Elkashef
- Dairy Science Department, Faculty of AgricultureCairo UniversityGizaEgypt
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12
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Karrar E, Ahmed IAM, Jin J, Wei W, Oz F, Brennan CS, Wang X. Micro‐Encapsulation Of Gurum (
Citrullus Lanatus
Var.
Colocynthoide
) Seed Oil Maintains Functional Quality Characteristics During Accelerated Storage. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16122] [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: 11/28/2022]
Affiliation(s)
- Emad Karrar
- National Engineering Research Centre for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University Wuxi 214122 Jiangsu P.R. China
- Department of Food Engineering Faculty of Engineering, University of Gezira Wad Medani Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences, King Saud University Riyadh 11451 Saudi Arabia
| | - Jun Jin
- National Engineering Research Centre for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University Wuxi 214122 Jiangsu P.R. China
| | - Wei Wei
- National Engineering Research Centre for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University Wuxi 214122 Jiangsu P.R. China
| | - Fatih Oz
- Department of Food Engineering Agriculture Faculty, Ataturk University 25240 Erzurum Turkey
| | - Charles S. Brennan
- School of Science, RMIT University La Trobe Street Melbourne Australia 3000
| | - Xingguo Wang
- National Engineering Research Centre for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University Wuxi 214122 Jiangsu P.R. China
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13
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Abdelkarim DO, Mohamed Ahmed IA, Ahmed KA, Younis M, Yehia HM, Zein El-Abedein AI, Alhamdan A. Extending the Shelf Life of Fresh Khalal Barhi Dates via an Optimized Postharvest Ultrasonic Treatment. Plants 2022; 11:plants11152029. [PMID: 35956507 PMCID: PMC9370524 DOI: 10.3390/plants11152029] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/02/2022] [Revised: 07/26/2022] [Accepted: 07/28/2022] [Indexed: 11/25/2022]
Abstract
The Barhi date is a high-quality date cultivar whose fruits (dates) are plucked and eaten fresh when they reach the Khalal maturity stage due to their sweetness, crispiness, and yellow skin color. After harvesting, Khalal Barhi fruits rapidly matured to the Rutab stage, where their tissues become soft and their skin color browner. This results in a decrease in their market value and customer demand. This study aims at investigating the effectiveness of the postharvest ultrasonic treatment in conserving the physical, microbial, and nutritional quality of Barhi fruits and extending their shelf life. To achieve the goals of the present work, the response surface methodology (RSM) was used for the optimization of the ultrasonic intensity (50, 100, 150, and 200 W/cm2) and application time (5, 10, 15, and 20 min) to preserve the Barhi dates high quality features for varied storage temperatures (1, 5, 15, and 25 °C) and duration (1, 6, 16, and 21 days). In RSM, a four-factors-mixed-levels central composite rotatable design (CCRD) was applied to optimize the ultrasound treatment and storage environments for better-quality physical [total soluble solids (TSS), firmness, and total color changes (ΔE)], microbial [total viable count (TVC)], nutritional [total phenolic content (TPC), DPPH antiradical activity, glucose, and fructose] features of Barhi dates. The outcomes showed that ultrasound intensity and its application time, storage temperature, and storage period influence the physical, microbial, and nutritional quality attributes in different magnitudes. The ideal settings for lessening the changes in the physical attributes, eliminating the microbial growth, and improving the nutritional quality attributes were 140 W/cm2, 5.2 min, 20.9 °C, and 21 days for ultrasound intensity, ultrasound exposure duration, storage temperature, and storage duration, respectively. In conclusion, this study proved the potential application of ultrasound for persevering the excellence aspects of Barhi dates and identified the ideal ultrasound environments for maintaining the physical, microbial, and nutritional quality features of Barhi dates during extended storing.
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Affiliation(s)
- Diaeldin O. Abdelkarim
- Chair of Dates Industry & Technology, King Saud University, Riyadh 11451, Saudi Arabia
- Correspondence:
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Khaled A. Ahmed
- Chair of Dates Industry & Technology, King Saud University, Riyadh 11451, Saudi Arabia
- Agricultural Research Centre, Agricultural Engineering Research Institute (AEnRI), Giza 12619, Egypt
| | - Mahmoud Younis
- Chair of Dates Industry & Technology, King Saud University, Riyadh 11451, Saudi Arabia
- Agricultural Research Centre, Agricultural Engineering Research Institute (AEnRI), Giza 12619, Egypt
| | - Hany M. Yehia
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Food Science and Nutrition, College of Home Economics, Helwan University, Cairo 11611, Egypt
| | | | - Abdulla Alhamdan
- Chair of Dates Industry & Technology, King Saud University, Riyadh 11451, Saudi Arabia
- Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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14
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Ghafoor K, Al-Juhaimi FY, Mohamed Ahmed IA, Babiker EE, Shahzad SA, Alsawmahi ON. Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage. Plants 2022; 11:plants11141895. [PMID: 35890528 PMCID: PMC9323597 DOI: 10.3390/plants11141895] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/05/2022] [Accepted: 07/19/2022] [Indexed: 11/16/2022]
Abstract
This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. The highest values of moisture content, total soluble solids (TSS), pH, total phenolic contents (TPC), DPPH radical scavenging activity, yellowness (b*), and hardness were found in coated samples, which also showed the lowest values of the lightness (L*), greenness (a*), total viable count (TVC), yeast and mold counts, and acidity (p ≤ 0.05). Uncoated cucumber samples showed the highest (p ≤ 0.05) levels of acidity, lightness, greenness, TVC, and yeast and mold count. During storage, concomitant (p ≤ 0.05) reduction in moisture, TSS, pH, TPC, DPPH radical scavenging activity, L*, a*, b*, and hardness along with concurrent (p ≤ 0.05) increment in acidity, TVC, and yeast and mold count were evident in all cucumber samples. Interestingly, the changes in the aforementioned attributes were minimal in functionally coated samples in comparison to uncoated ones, suggesting the potential of OCE and OPE to preserve quality attributes of cucumber during cold storage.
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15
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Bashir O, Sharma V, Hussain SZ, Naseer B, Amin T, Ameer K, Bhat SA, Manzoor S, Mohamed Ahmed IA. Effect of roasting and frying treatments on aflatoxins and capsaicinoids content and nutritional profile of green chilies (
Capsicum annum
L.). Food Sci Nutr 2022; 10:3672-3679. [PMID: 36348772 PMCID: PMC9632184 DOI: 10.1002/fsn3.2966] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2022] [Revised: 06/23/2022] [Accepted: 06/27/2022] [Indexed: 12/03/2022] Open
Abstract
This study was conducted to assess the effect of two thermal treatments, viz. roasting and pan frying (deep frying), on nutritional profile, aflatoxin, and capsaicin content in green chilies. Green chilies were subjected to roasting and frying to reduce the aflatoxin contamination, besides retaining their pungency and nutritional profile. Reversed‐phase HPLC was employed to determine the levels of aflatoxins B1, B2, G1, and G2 in thermally treated and control samples. The proximate compositions of roasted and fried chili samples were significantly (p ≤ .05) different from raw chili (control), except ash content. Vitamin A levels decreased significantly (p ≤ .05) during roasting and were undetected in fried chili samples. Likewise, vitamin C was undetected in both roasted and fried chili samples. Significantly decreasing (p ≤ .05) trends were noticed in capsaicinoids viz. capsaicin and dihydrocapsaicin contents including Scoville Heat Units (SHU) during roasting and frying. However, retention of capsaicinoids was higher in roasted chilies (730.00 ± 4.90 mg/kg) than fried samples (502.56 ± 5.10 mg/kg). The levels of all the four major aflatoxins (AFs)‐ AFB1, AFB2, AFG1, and AFG2 recorded in control were much higher than the limits prescribed by the European Union for spices. Both thermal treatments (roasting and frying) employed proved to be effective in reducing aflatoxins like AFB2, AFG1, and AFG2 in chilies to below the prescribed limits, while as the level of AFB1 was reduced below the limits by only the frying method. This study therefore indicated the substantial impact of frying on aflatoxins.
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Affiliation(s)
- Omar Bashir
- Department of Food Technology and Nutrition Lovely Professional University Phagwara Punjab India
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Vasudha Sharma
- Division of Food Technology Jamia Hamdard New Delhi India
| | - Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Tawheed Amin
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Kashif Ameer
- Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan
| | - Shakeel Ahmad Bhat
- College of Agricultural Engineering, Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Sobiya Manzoor
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology, Kashmir Srinagar Jammu and Kashmir India
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Technology, Faculty of Agriculture University of Khartoum Shambat Sudan
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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16
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Ahmed IAM, Babiker EE, Al-Juhaimi FY, Bekhit AEDA. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants (Basel) 2022; 11:antiox11071354. [PMID: 35883845 PMCID: PMC9312110 DOI: 10.3390/antiox11071354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/06/2022] [Accepted: 07/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg Gallic acid equivalent/g) and total flavonoid content (100.4 mg catechin equivalent/g), and it exhibited high DPPH antioxidant scavenging activity (83.9%). Gallic acid, catechol, and protocatechuic acid were the highest phenolic acids (762.6, 635.8, and 544.9 mg/100 g, respectively), and quercetin and catechin were the highest flavonoid acids (1703.1 and 1065.1 mg/100 g, respectively). Additionally, the CPE inhibited the growth of both Gram-positive and Gram-negative bacteria effectively at 100 μg/disc. The addition of the CP had no discernible influence on the pH of the meat patties. The addition of CP at 4 and 6% increased the phenolic content and antioxidant activity of the beef patties, which consequently resulted in reduced lipid oxidation and microbial spoilage throughout the storage period. Furthermore, the CP significantly (p ≤ 0.05) improved the beef burger cooking characteristics (cooking yield, fat retention, moisture retention, and shrinkage). Additionally, the sensory acceptability was higher (p ≤ 0.05) for the burgers that contained 2% and 4% CP compared with the other treatments. In conclusion, the bioactive compounds in CP can extend the shelf life and improve the safety of beef burgers.
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Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (E.E.B.); (F.Y.A.-J.)
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17
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Ghafoor K, Al-Juhaimi FY, Babiker EE, Mohamed Ahmed IA, Shahzad SA, Alsawmahi ON. Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients. Foods 2022; 11:foods11111584. [PMID: 35681335 PMCID: PMC9180732 DOI: 10.3390/foods11111584] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/21/2022] [Accepted: 05/25/2022] [Indexed: 11/16/2022] Open
Abstract
Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity with storage was observed. However, when chitosan was mixed with OCE or OPE, an increase in pH was observed with a concomitant decrease in acidity. The phenolic content of the samples was decreased with time. However, coating the date with OCE or OPE significantly (p ≤ 0.05) increased the total phenolic with a concomitant increase in radical scavenging activity. The textural properties, particularly hardness, were better preserved in case of coated dates. The sensory evaluation data showed non-significant changes in the acceptability of the Barhi dates throughout the storage period. Chitosan-coating significantly (p ≤ 0.05) inhibited mold growth over time. Scanning electron microscope (SEM) imaging showed difference among different coatings. According to principal component analysis (PCA), OCE and OPE were found to have protective effects on fruit quality.
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18
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Karrar E, Mohamed Ahmed IA, Huppertz T, Oz F, Wei W, Wang X. Determination of triacylglycerols in milk fat from different species using UPLC–Q-TOF–MS. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105405] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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19
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Eshag Osman MF, Mohamed AA, Mohamed Ahmed IA, Alamri MS, Al Juhaimi FY, Hussain S, Ibraheem MA, Qasem AA. Acetylated corn starch as a fat replacer: Effect on physiochemical, textural, and sensory attributes of beef patties during frozen storage. Food Chem 2022; 388:132988. [PMID: 35447594 DOI: 10.1016/j.foodchem.2022.132988] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [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: 11/30/2021] [Revised: 04/01/2022] [Accepted: 04/13/2022] [Indexed: 12/20/2022]
Abstract
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20 °C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P ≤ 0.05). It also reduced the firmness, cooking loss, diameter reduction rate, and dimensional shrinkage of the patties (P ≤ 0.05). The patties contain 15% acetylated corn starch showed a microstructure similar to that contain 15% animal fat as examined by scanning electron microscopy. Patties containing acetylated corn starch showed high scores of physicochemical properties and sensory attributes, which revealed the beneficial use of this modified starch in meat industry. In conclusion, acetylated corn starch improved the physicochemical properties and sensory attributes of beef patties and can thus be used as fat replacer in meat products.
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Affiliation(s)
- Mohamed F Eshag Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Abdellatif A Mohamed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia.
| | - Mohammed S Alamri
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Fahad Y Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Shahzad Hussain
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Mohamed A Ibraheem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
| | - Akram A Qasem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 1145, Saudi Arabia
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20
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Ghafoor K, Al Juhaimi F, Özcan MM, Uslu N, Ahmed IAM, E Babiker E. The effect of boiling, germination and roasting on bioactive properties, phenolic compounds, fatty acids and minerals of chia seed (Salvia hispanica L.) and oils. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Wu S, Bhat ZF, Gounder RS, Mohamed Ahmed IA, Al-Juhaimi FY, Ding Y, Bekhit AEDA. Effect of Dietary Protein and Processing on Gut Microbiota—A Systematic Review. Nutrients 2022; 14:nu14030453. [PMID: 35276812 PMCID: PMC8840478 DOI: 10.3390/nu14030453] [Citation(s) in RCA: 39] [Impact Index Per Article: 19.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/17/2022] [Accepted: 01/19/2022] [Indexed: 12/13/2022] Open
Abstract
The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred Reporting Items for Systematic Reviews and Meta-Analysis (PRISMA) protocol was used, and 29 highly relevant articles were obtained, which included 6 mouse studies, 7 pig studies, 15 rat studies, and 1 in vitro study. Analysis of these studies indicated that several factors, such as protein source, protein content, dietary composition (such as carbohydrate content), glycation of protein, processing factors, and protein oxidation, affect the digestibility and bioavailability of dietary proteins. These factors can influence protein fermentation, absorption, and functional properties in the gut and, consequently, impact the composition of gut microbiota and affect human health. While gut microbiota can release metabolites that can affect host physiology either positively or negatively, the selection of quality of protein and suitable food processing conditions are important to have a positive effect of dietary protein on gut microbiota and human health.
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Affiliation(s)
- Shujian Wu
- Institute of Microbiology, Guangdong Academy of Sciences, Guangzhou 510070, China;
- State Key Laboratory of Applied Microbiology Southern China, Guangzhou 510070, China
- Key Laboratory of Agricultural Microbiomics and Precision Application, Ministry of Agriculture and Rural Affairs, Guangzhou 510070, China
- Guangdong Provincial Key Laboratory of Microbial Safety and Health, Guangzhou 510070, China
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
| | - Zuhaib F. Bhat
- Division of Livestock Products Technology, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, Jammu 180009, India;
| | - Rochelle S. Gounder
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (I.A.M.A.); (F.Y.A.-J.)
| | - Yu Ding
- Department of Food Science and Technology, Institute of Food Safety and Nutrition, College of Science & Engineering, Jinan University, Guangzhou 510632, China
- Correspondence: (Y.D.); (A.E.-D.A.B.)
| | - Alaa E. -D. A. Bekhit
- Department of Food Sciences, University of Otago, Dunedin 9016, New Zealand;
- Correspondence: (Y.D.); (A.E.-D.A.B.)
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22
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Babiker EE, Uslu N, Ghafoor K, AL‐Juhaimi F, Özcan MM, Ahmed IAM. Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16161] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [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)
- Elfadıl E. Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad AL‐Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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23
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Alhamdan AM, Al Juhaimi FY, Hassan BH, Ehmed KA, Mohamed Ahmed IA. Physicochemical, Microbiological, and Sensorial Quality Attributes of a Fermented Milk Drink (Laban) Fortified with Date Syrup (Dibs) during Cold Storage. Foods 2021; 10:3157. [PMID: 34945708 PMCID: PMC8701252 DOI: 10.3390/foods10123157] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2021] [Revised: 12/15/2021] [Accepted: 12/16/2021] [Indexed: 12/13/2022] Open
Abstract
This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (12.5%, 74 °Bx) was selected based on the sensory preference of panelists. The results indicate that flavoring laban with date syrup affected the physicochemical, nutritional, microbial, and sensory quality attributes of the product in different ways. Incorporation of date syrup in fresh laban drink significantly increased the pH, ash, protein, total solids, sugars, and magnesium (p < 0.05). However, acidity, fat, casein, lactose, calcium, total microbial count, and total yeast and molds count were decreased (p < 0.05). During storage, acidity, ash, and microbial load were concomitantly increased, while fat, casein, total solids, and sugars showed a concurrent reduction as the storage period progressed. The panelists preferred the freshly prepared flavored laban drink compared with the stored one, which is not surprising. After 7 days of storage, flavored laban drink was more acceptable than a non-flavored one. The findings of this research will help in fortifying dairy products with dates to create highly nutritious drinks without the addition of artificial additives, refined sweeteners, and preservatives, which at the same time would be accepted by consumers.
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Affiliation(s)
- Abdullah M. Alhamdan
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Fahad Y. Al Juhaimi
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Bakri H. Hassan
- Department of Agricultural Engineering, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Kheled A. Ehmed
- Chair of Dates Industry & Technology, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (A.M.A.); (K.A.E.)
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food & Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
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Juhaimi FA, Özcan MM, Uslu N, Ghafoor K, Babiker EE, Özcan MM, Ahmed IAM. Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste. J Oleo Sci 2021; 70:1741-1748. [PMID: 34759115 DOI: 10.5650/jos.ess21219] [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] [Indexed: 11/13/2022] Open
Abstract
In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.06 µg/g (Taşucu-Mersin) to 1343.60 (Konya) and 184.53 mg/100 g (Taşucu-Mersin), respectively. Total phenol contents and antioxidant activity values of Acacia seeds were identified as 255.11 (Konya) and 190.00 mgGAE/Taşucu-Mersin) to 64.18% (Konya) and 75.21% (Taşucu-Mersin), respectively. The oils extracted from Acacia seeds in Konya and Mersin province contained 62.70% and 70.39% linoleic, 23.41% and 16.03% oleic, 6.45%and 6.04% palmitic and 2.93% and 4.94% stearic acids, respectively. While 3,4-dihydroxybenzoic acid amounts of seeds are determined as 3.89 (Konya) and 4.83 mg/100 g (Taşucu-Mersin), (+)-catechin contents of Acacia seeds were identified as 3.42 (Konya) and 9.51 mg/100 g (Taşucu-Mersin). Also, rutintrihydrate and ferulic contents of Acacia seeds were found as 23.37 (Konya) and 11.87 mg/100 g (Taşucu-Mersin) to 14.74 mg/100 g (Konya) and 1.12 mg/100 g (Taşucu-Mersin), respectively. Acacia seeds collected from Konya and Mersin contained 4003.75 and 3540.89 mg/kg P, 9819.12 and 16175.69 mg/kg K, 4347.47 and 5078.81 mg/kg P, 2195.77 and 2317.90 mg/kg Mg, 1015.75 and 2665.60 mg/kg S and 187.53 and 905.52 mg/kg Na, respectively.
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Elfadil E Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | | | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
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25
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Karrar E, Mohamed Ahmed IA, Huppertz T, Wei W, Jin J, Wang X. Fatty acid composition and stereospecificity and sterol composition of milk fat from different species. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105313] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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26
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Matthäus B, Babiker EE, Özcan MM, Al-Juhaimi FY, Ahmed IAM, Ghafoor K. Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds. J Oleo Sci 2021; 70:1607-1614. [PMID: 34645752 DOI: 10.5650/jos.ess21225] [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] [Indexed: 11/13/2022] Open
Abstract
Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined between 8.9% (black radish) and 57.0% (onion). The highest linolenic acid was found in purslane oil (26.7%). While α-tocopherol contents of oil samples range from 2.01 mg/kg (purple carrot) to 903.01 mg/kg (onion), γ-tocopherol contents of vegetable seed oils changed between 1.14 mg/kg (curly lettuce) and 557.22 mg/kg (purslane). While campesterin contents of seed oils change between 203.2 mg/kg (purple carrot) and 2808.5 mg/kg (cabbage Yalova), stosterin contents of oil samples varied from 981.5 (curly lettuce) to 4843.3 mg/kg (purslane). The highest brassicasterin and δ5-avenasterin were found in red cabbage oil (894.5 mg/kg) and purslane seed oils (971.3 mg/kg), respectively. Total sterol contents of seed oils changed between 2960.4 mg/kg (purple carrot) and 9185.1 mg/kg (purslane). According to the results, vegetable seeds have different bioactive compound such as fatty acid, tocopherol and phytosterol.
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Affiliation(s)
- Bertrand Matthäus
- Max Rubner-Institut (MRI), Bundesforschungsinstitut für Ernährung und Lebensmittel Institut für Sicherheit und Qualitätbei Getreide
| | - Elfadil E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Fahad Y Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Karrar E, Ahmed IAM, Manzoor MF, Wei W, Sarpong F, Wang X. Lipid-soluble vitamins from dairy products: Extraction, purification, and analytical techniques. Food Chem 2021; 373:131436. [PMID: 34740052 DOI: 10.1016/j.foodchem.2021.131436] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [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: 05/18/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 12/12/2022]
Abstract
Milk and dairy products are considered as essential sources of lipid-soluble vitamins (LSVs) for human nutrition. Due to the lower concentrations, complexity, and instability of LSVs during extraction, their quantification remains challenging. This review focus on advances in the extraction and quantification of LSVs from different dairy products. Saponification, and liquid-liquid (LLE), solid-phase (SPE), and supercritical fluid (SFE) extraction methods, as well as dispersive liquid-liquid microextraction, are the most common techniques. Liquid chromatography-mass spectrophotometry (LC-MS) has unique advantages for LSVs determination and quantification due to its high sensitivity and specificity.
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Affiliation(s)
- Emad Karrar
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
| | - Isam A Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, Jiangsu, People's Republic of China
| | - Wei Wei
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China
| | - Frederick Sarpong
- Value Addition Division, Oil Palm Research Institute, Council for Scientific and Industrial Research, Kade, Ghana
| | - Xingguo Wang
- National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People's Republic of China.
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28
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Al‐Juhaimi FY, Ghafoor K, Mohamed Ahmed IA, Özcan MM, Uslu N, Babiker EE. The effect of different solvent concentrations on total phenol, antioxidant activity values, and phenolic compounds of pomelo (
Citrus grandis
L. Osbeck) fruits. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15840] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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)
- Fahad Y. Al‐Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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29
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Alkaltham MS, Uslu N, Özcan MM, Salamatullah AM, Mohamed Ahmed IA, Hayat K. Effect of drying process on oil, phenolic composition and antioxidant activity of avocado (cv. Hass) fruits harvested at two different maturity stages. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111716] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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30
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Ahmed IAM, Al Juhaimi F, Özcan MM, Uslu N, Babiker EE, Ghafoor K, Osman MA, Salih HAA. A comparative study of bioactive compounds, antioxidant activity and phenolic compounds of melon (
Cucumis melo
L.) slices dehydrated by oven, microwave and infrared systems. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15605] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Elfadıl E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. A. Salih
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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31
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Karrar E, Mohamed Ahmed IA, Manzoor MF, AL-Farga A, Wei W, Albakry Z, Sarpong F, Wang X. Effect of roasting pretreatment on fatty acids, oxidative stability, tocopherols, and antioxidant activity of gurum seeds oil. Biocatalysis and Agricultural Biotechnology 2021. [DOI: 10.1016/j.bcab.2021.102022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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32
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Ahmed IAM, Al-Juhaimi F, Uslu N, Özcan MM, Babiker EE, Ghafoor K, Osman MA, Salih HAA. The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials. J Oleo Sci 2021; 70:901-909. [PMID: 34121034 DOI: 10.5650/jos.ess21058] [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] [Indexed: 11/13/2022] Open
Abstract
In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amounts of the main fatty acids as oleic, palmitic and linoleic acids were determined as 72.89%, 11.89% and 8.96%, respectively. The addition of aromatic plants and essential oils did not effect the fatty acid profile. Also, packaging materials had a minor influence on fatty acids. In the 6th month of storage, the oleic acid contents of olive oils showed the increase in all of samples. The highest increase was observed in olive oil stored in glass-PET (74.30-75.01%), followed by stored in glass bottle (73.41-74.82%). Generally, during the storage, the differences of fatty acid contents were in minor level. The fatty acid composition of olive oils stored under different essential oil and extract concentrations showed partial differences depending on the extract type and concentration.
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Affiliation(s)
- Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Fahad Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Magdi A Osman
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Hesham A A Salih
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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33
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Ghafoor K, Al‐Juhaimi F, Özcan MM, Babiker EE, Ahmed IAM, Alsawmahi ON. Bioactive compounds, antioxidant activity and sensory properties of
Tarhana
, a traditional fermented food, enriched with pickling herb (
Echinophora tenuifolia
L.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14989] [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: 11/27/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Fahad Al‐Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University PO Box 2460 Riyadh11451Saudi Arabia
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34
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Malik IA, Elgasim EA, Adiamo OQ, Ali AA, Mohamed Ahmed IA. Effect of frozen storage on the biochemical composition of five commercial freshwater fish species from River Nile, Sudan. Food Sci Nutr 2021; 9:3758-3767. [PMID: 34262735 PMCID: PMC8269608 DOI: 10.1002/fsn3.2340] [Citation(s) in RCA: 3] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/02/2021] [Accepted: 05/03/2021] [Indexed: 11/09/2022] Open
Abstract
Postharvest processing and preservation of fish have great influence on fish quality and consumption. Freshwater fish in Sudan are facing problems related to bad handling and improper storage which reduce their quality. This study investigated the changes in the chemical composition, mineral contents, pH and acid value during storage (-18°C) of five commercial fish species (Bagras bayad, Lates niloticus L., Mormyrus casahive L., Oreochromis nilotica L., and Synodrontis schall) from the River Nile coast of Sudan. The fish species are rich in protein (17.22%-23.60%) but have low fat and ash contents. Frozen storage of the fishes for 45 days reduces their protein contents while the fat and ash contents were increased (p ≤ .05). Potassium and iron are the predominant major and trace minerals and their values were increased with storage period. The pH range from 5.74 (O. niloticus) to 6.24 (B. bayad) while acid value range from 0.02 (M. casahive) to 0.12 (L. niloticus). Both pH and acid values increased with storage period. In conclusion, storage of these fish species for up to 45 days did not adversely affect their nutritional value.
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Affiliation(s)
- Inass A. Malik
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of KhartoumKhartoum NorthSudan
| | - Elgasim A. Elgasim
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of KhartoumKhartoum NorthSudan
| | - Oladipupo Q. Adiamo
- Center for Nutrition and Food SciencesQueensland Alliance for Agriculture and Food InnovationUniversity of QueenslandBrisbaneQldAustralia
| | - Asmahan Azhari Ali
- Department of Food Science and Human NutritionCollege of Agriculture and Veterinary MedicineQassim UniversityQassimSaudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and NutritionFaculty of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
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35
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Al Juhaimi F, Ghafoor K, Musa Özcan M, Uslu N, Babiker EE, Mohamed Ahmed IA, Alsawmahi ON. Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (
Capparis ovata
var
herbacea
) seed oils. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15530] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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36
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Ahmed IAM, Uslu N, Al Juhaimi F, Özcan MM, Osman MA, Alqah HAS, Babiker EE, Ghafoor K. Effect of roasting treatments on total phenol, antioxidant activity, fatty acid compositions, and phenolic compounds of teff grains. Cereal Chem 2021. [DOI: 10.1002/cche.10442] [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: 11/09/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Magdi A. Osman
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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37
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Al-Juhaimi FY, Ghafoor K, Özcan MM, Uslu N, Babiker EE, Ahmed IAM, Alsawmahi ON. Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel. J Oleo Sci 2021; 70:607-613. [PMID: 33840664 DOI: 10.5650/jos.ess20294] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).
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Affiliation(s)
- Fahad Y Al-Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Omer N Alsawmahi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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Babiker EE, Ahmed IAM, Uslu N, Özcan MM, Juhaimi FA, Ghafoor K, Almusallam IA. Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits. J Oleo Sci 2021; 70:589-598. [PMID: 33692245 DOI: 10.5650/jos.ess20343] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.05). Comparing the phenolic profiles of avocado pulp, peels, and seeds of ripe and unripe fruits indicated that the peel and seeds are richer than the pulp and that is superior in unripe fruits than ripe ones. In addition, drying processes particularly microwave and air drying greatly enhanced the bioactive properties of ripe and unripe avocado fruits and could thus be used to elongate the shelf-life of avocado fruit products without major impact on the overall quality.
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Affiliation(s)
- Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Ibrahim A Almusallam
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University
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39
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Mohammed OEF, Mustafa AI, Mohamed BE, Fadimu GJ, Ahmed IAM. Effect of pepsin and SO2 treatments on the yield, physicochemical, morphological, and functional properties of pearl millet starch. Food Measure 2021. [DOI: 10.1007/s11694-020-00714-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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40
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Almusallam IA, Mohamed Ahmed IA, Babiker EE, Al Juhaimi FY, Fadimu GJ, Osman MA, Al Maiman SA, Ghafoor K, Alqah HA. Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110816] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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41
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Alkaltham MS, Salamatullah AM, Özcan MM, Uslu N, Hayat K, Mohamed Ahmed IA. Influence of different drying methods on antioxidant activity, total phenol, and phenolic compounds of myrtle (
Myrtus communis
L.) fruits. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15308] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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)
- Mohammed Saeed Alkaltham
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Ahmad Mohammad Salamatullah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selçuk University Konya Turkey
| | - Nurhan Uslu
- Department of Food Engineering Faculty of Agriculture Selçuk University Konya Turkey
| | - Khizar Hayat
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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42
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Mohamed Ahmed IA, Al Juhaimi F, Özcan MM. Insights into the nutritional value and bioactive properties of quinoa (
Chenopodium quinoa
): past, present and future prospective. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15011] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya42031Turkey
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43
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Affiliation(s)
- Emad Karrar
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
- Department of Food Engineering, Faculty of Engineering University of Gezira Wad Medani P.O.Box20 Sudan
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh 11451 Saudi Arabia
| | - Muhammad Faisal Manzoor
- School of Food Science and Engineering South China University of Technology Guangzhou 510641 China
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang Jiangsu 212013 People's Republic of China
| | - Frederick Sarpong
- School of Food and Biological Engineering Jiangsu University 301 Xuefu Road Zhenjiang Jiangsu 212013 People's Republic of China
- Value Addition Division Oil Palm Research Institute‐Council for Scientific and Industrial Research Kade BOX 74 Ghana
| | - Wei Wei
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
| | - Xingguo Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi 214122 China
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44
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Mohamed Ahmed IA, Özcan MM, AlJuhaimi F, Ghafoor K, Babiker EE, Osman MA, Alqah HAS. Quality characteristics of caper seed oils—The impact of extraction: Soxhlet versus cold pressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15266] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Isam A. Mohamed Ahmed
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Fahad AlJuhaimi
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadıl E. Babiker
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Magdi A. Osman
- Department of Food Engineering Faculty of Agriculture University of Selçuk Konya Turkey
| | - Hesham A. S. Alqah
- Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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45
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Almusallam IA, Mohamed Ahmed IA, Saleh A, Al-Juhaimi FY, Ghafoor K, Al Maiman S, Babiker EE. Potential of date palm spikelet extract as an anti-oxidative agent in set-type yogurt during cold storage. CyTA - Journal of Food 2021. [DOI: 10.1080/19476337.2021.1877826] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Ibrahim A. Almusallam
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
- Date and Palm Center, Ministry of Environment, Water and Agriculture, Alhufuf, Alhasa, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Ali Saleh
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Salah Al Maiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Kingdom of Saudi Arabia
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Özcan MM, Mohamed Ahmed IA, Uslu N, Al-Juhaimi F, Ghafoor K, Babiker EE, Osman MA, Alqah HAS. Effect of sonication times and almond varieties on bioactive properties, fatty acid and phenolic compounds of almond kernel extracted by ultrasound-assisted extraction system. Food Measure 2021. [DOI: 10.1007/s11694-020-00789-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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47
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Mohamed Ahmed IA, Alqah HA, Saleh A, Al-Juhaimi FY, Babiker EE, Ghafoor K, Hassan AB, Osman MA, Fickak A. Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110389] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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48
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Babiker EE, Özcan MM, Ghafoor K, Juhaimi FA, Ahmed IAM, Almusallam IA. Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour. Food Chem 2021; 349:129155. [PMID: 33548883 DOI: 10.1016/j.foodchem.2021.129155] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [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: 10/15/2020] [Revised: 01/11/2021] [Accepted: 01/18/2021] [Indexed: 12/01/2022]
Abstract
This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers.
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Affiliation(s)
- Elfadıl E Babiker
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey
| | - Kashif Ghafoor
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A Mohamed Ahmed
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Ibrahim A Almusallam
- Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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Ghafoor K, Al Juhaimi F, Özcan MM, Ahmed IAM, Babiker EE, Alsawmahi ON. Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15203] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering Faculty of Agriculture Selcuk University Konya Turkey
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Elfadil E. Babiker
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Omer N. Alsawmahi
- Department of Food Science and Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
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50
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Çoban Dİ, Babiker EE, Al Juhaimi F, Uslu N, Özcan MM, Ghafoor K, Mohamed Ahmed IA, Almusallam IA. Fatty acid composition, mineral contents, and glycemic index values of chips produced with different cooking methods and lupine (
Lupinus albus
L.) flour formulations. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15161] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Duygu İpek Çoban
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - ElFadil E. Babiker
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Nurhan Uslu
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Kashif Ghafoor
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
| | - Ibrahim A. Almusallam
- Department of Food Engineering, Faculty of Agriculture Selcuk University Konya Turkey
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