International Journal of Food Science, Nutrition Health and Family Studies最新文献

{"title":"Evaluation The effect of Chicory and Malva Leaves as Antioxidant and Anti-Inflammatory","authors":"Nahed L. Zaki, Mahgoub M. Ahmed","doi":"10.21608/ijfsnh.2021.211674","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.211674","url":null,"abstract":"Chicory (Cichorium intybus) and Malva (Malva parviflora) plants have been used as a traditional medicinal plants . This study aimed to evaluate the total phenols and flavonoids of chicory and malva leaves . Qualitative HPLC profile of the chicory and malva leaves was performed using HPLC. Antioxidant activity was determined by three methods (hydroxyl radical, superoxide anion radical DPPH • and ABTS+ cation radical). The anti-inflammatory activity of aqueous extracts of these plants was assessed using carrageenan-induced paw edema was studied. The results showed that chicory and malva leaves can represent a good sources of phytochemicals in terms of total phenolics and flavonoids as well as the ability of these phytochemicals to exert antioxidant and anti-inflammatory activity of aqueous extracts of these plants. Results concluded that the consumption of chicory and malva leaves may be beneficial to human health by participating in the antioxidant defense system against free radical generation and anti-inflammatory","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83751681","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Utilization of Egyptian Mulberry in Manufacture of some High Nutritional ValueProducts","authors":"Neveen Aly Maher Arafa","doi":"10.21608/ijfsnh.2021.210970","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.210970","url":null,"abstract":"Due to the high nutritional value of Egyptian mulberry and its short determined presence in the market, the aim of this study was to manufacture products such as dried white mulberry Morus alba L. and making molasses from black mulberry Morus nigra L. while preserving the health-related components of the mulberry products, where mulberry is considered a functional food. Therefore, the chemical composition of white mulberry (WM) and black mulberry (BM) fruits has been analyzed, Where the study showed the significant BM. ash (4.50%) and Carbohydrates (75.12%) contents. Potential antioxidant activity, content of antioxidant compounds (phenolic and flavonoids), tested by the DPPH method, the results are(245.66, 1364 and 254% fresh weight fruits), respectively and anthocyanins also recorded high rates (25 mg/100g fresh weight fruits) in BM.identification of the phenolic compounds by HPLC showed high contents of Pyrogallo, Protoctchoic, P-OH-benzoic (7.10, 8,23 and 7.11 % fresh weight of fruits), respectively in BM also, flavonoid compounds were of high contents Hespertin, Hesperdin, Kampferol (5.10, 5.17 and 10.00 % fresh weight fruits), respectively as well as Isoflavonoid compound was high content of Genistein (4.00 g/100g fresh weight fruits). As an increase in total sugar, reducing sugar, non-reducing sugar (30.90, 17.50 and 13.40% fresh weight fruits). Fresh fruit analyzes showed increase of both moisture (72.50%( and pH )4.06% (in BM. while titratable acidity)2.2%( of total soluble solids (20.32%( and fruit color (L76.3 a -15.3 b 17.4) were high in BM. The high content of the following minerals was (K1069, Mg104, Zn 3.1, Mn 4.00 and Fe 4.2mg/100 g fresh weight fruits) in BM.was high in the content of vitamin A (1.72 g/100g fresh weight fruits) fat soluble vitamins and water-soluble vitamins contents C, B1, B9, B12 (22.12,1.30, 0.20 and 4.66 g/100g fresh weight fruits), respectively. In M. nigra molasses it could be realized that the percentage of color (L35.40 a +1.12 b -2.26) moisture (16.9%) pH (5.2%) titratable acidity (5.6%) and total soluble solids (50%) increased in comparison to fresh fruits which, were dried in the air oven and the oven under vacuum and a sensory evaluation of the dried M. alba was performed, the results of the sensory values were in favor of the dried M. alba in the oven under vacuum.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80661041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation of Beef Burger Supplemented with Quinoa Seeds Powder as Healthy Food","authors":"Haiam O. Elkatry, Hayam A. Elsawy","doi":"10.21608/ijfsnh.2021.194607","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.194607","url":null,"abstract":"","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73031341","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Habilitation of date factories to international food quality and safety standards","authors":"Mostafa Taha Mohammady Assous","doi":"10.21608/ijfsnh.2021.188542","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.188542","url":null,"abstract":"","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87660388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"physicochemical and biological evaluation of beef burger partially substituted with powdered quinoa seed instead of animal fat","authors":"Haiam O. Elkatry, Hayam A. Elsawy","doi":"10.21608/ijfsnh.2021.240681","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.240681","url":null,"abstract":"The present study was conducted to identify the possibility of preparing meat beef burgers by substitution of animal fats by powdered quinoa seeds and its quality characteristics. Therefore, the aim of this study was to assess the effects of powdered quinoa seeds (PQS) in improving the quality characteristics of raw and cooked beef burgers. The effects of powdered quinoa seeds substitution (2.5, 5, 7.5, and 10%) on physicochemical properties, cooking quality, colour, texture, and sensory evaluation of cooked beef burgers for animals were evaluated. Furthermore, via a biological study, the impact of dietary supplementation with powdered quinoa seeds (PQS) on hyperlipidemic rats were also, determined. The nutritional parameters, including food intake, weight gain or mass increase, and feed efficiency ratio, were recorded. Additionally, the triglycerides, cholesterol profiles, liver and kidney functions were measured. The incorporate PQS into the beef burger. The use of PQS in raw and cooked beef burgers resulted in an increment L* and b* and a decrement in a* values at all levels (P<0.05). Texture analysis showed that, the hardness values of beef burgers increased, and adhesiveness values decreased. Regarding to the taste; flavour; colour, and overall acceptability sensory evaluation showed, no significant value of evaluation level of powdered quinoa seeds differences (P < 0.05), among the tested substitution level of PQS, in relative to the control. From the obtained results, the rat groups fed on the high-fat diet were significantly suffering from risk of hyperlipidemia . However, the results indicated that all the substitution levels improved the weight gain and feed consumption, reduced lipid profiles, and improved liver and kidney functions, in relative to positive control group. More specifically, a diet with 10% PQS reduced the adverse effect of hyperlipidemia. Therefore, these new beef burger formulas might be available option for the improvement of nutritional, technological, and sensory properties. Use no more than 200 words.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78671678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of the effect of alcoholic extract of some plants on Culicinae mosquito larvae and survey of mosquito species and their natural enemies","authors":"M. Abdullah, Sawsan Ahmed Khalaf Elhadeeti, M. I. Ahmed","doi":"10.21608/IJFSNH.2021.188539","DOIUrl":"https://doi.org/10.21608/IJFSNH.2021.188539","url":null,"abstract":"The study was conducted at the University of Baghdad (Aljadiria) by taking samples from three sites (water environments) per week, which are the stagnant water environment (Site A), the water table (Site B) and the water basin (Site C) for the purpose of studying the population density of mosquitoes and their accompanying predators. The results showed that the population density of mosquito larvae was the highest in the stagnant water environment (Site A), followed by the water table (Site B), and then the water basin (Site C). As for predators, the results indicated that small water bugs were more present in site A and in large numbers, followed by small tremors, then Gambusia fish, while large tremors and large water bugs were relatively few. It was found that using clove extract (Syzygium aromaticum) reduced mosquito larvae by 100%, at highest concentrations 10 and15% , the mortality was 100% after 2 hours. Plus, it was found that apple of sodom extract (Calotrpis procera) affected the second and fourth instars less than cloves extract. The lantana extract (Lantana camara) was the least effective extract against mosquito larvae.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78807303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Production and evaluation of date powder","authors":"Mostafa T. M. Assous, Mohamed A. Kenawi, Fowzy A. H. El Sokkary, Mohamed, N. Kenawi, Zeinab A. H. Abd","doi":"10.21608/ijfsnh.2021.213824","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.213824","url":null,"abstract":"","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90139152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Improving the quality properties and extension the shelf life of soy cheese","authors":"Nadra S. Y. Hassan, Amany M. El-Deeb, Sayed Ahmed, E.F","doi":"10.21608/ijfsnh.2021.213447","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.213447","url":null,"abstract":"","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88088566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of Wheatgrass (Triticum aestivum Linn) Extracts as Source of Antioxidants on some biochemical parameters and Markers of Aging","authors":"El-Sayeda G. E. El-Sahar","doi":"10.21608/ijfsnh.2021.188543","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.188543","url":null,"abstract":"","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77688041","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Noticeable prevalence of Fusarium proliferatum fungus in Corn seeds in the Middle region of Iraqi","authors":"Fatimah A Karim, Ohood Salman Jawad","doi":"10.21608/ijfsnh.2021.210196","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.210196","url":null,"abstract":"In this study we have examined maize samples from 10 different locations across Kerbala, Babylon and Al-Najaf provinces which are located in the middle region of Iraq. 10 species belongs to five genera including Deuteromycetes, Zygomycetes and Ascomycetes were present. Among those, Fusarium Spp. was isolated from 14% of the samples. Other genera such as Aspergillus appeared more dominantly with 62% then Rhizopus second with 16% while other genera, Penicillium and Mucor, occurrence rate was 6% and 2%, respectively.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2021-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79261581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}