{"title":"INCORPORATION OF PROBIOTICS IN PLANT FLAVORED SOFT CHEESE","authors":"K. Kebary, K. Kamaly, R. M. Badawi","doi":"10.21608/mjfds.2018.123881","DOIUrl":"https://doi.org/10.21608/mjfds.2018.123881","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125917958","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 SOLVENT TYPE ON THE EXTRACTED BIOACTIVE COMPOUNDS OF MALLOW (MALVA SYLVESTRIS) LEAVE","authors":"M. El-sayed, M. A. Salem, I. Eisa","doi":"10.21608/mjfds.2018.123879","DOIUrl":"https://doi.org/10.21608/mjfds.2018.123879","url":null,"abstract":"The effect of different extraction solvents (water, 70% ethanol and 95% methanol) on bioactive compounds (polyphenols, flavonoids and saponinand tanins) and antioxidant characteristics of mallow leaves extracts were investigated The total phenolic compounds extracted from green parts of mallow using 70% ethanol, 95% methanol and water were 57.2, 43.2 and 121.6 mg/g, respectively. The total flavonoids content of mallow water extract is significantly (p≤0.05) higher than those of methanolic and ethanolic extracts. Tannins content in mallow extract obtained by 70% ethanol was 15.52mg tannic/g which was significantly higher than the other solvents, meanwhile the lowest amount (4.9 mg tannic/g) was detected in 95% methanolic extract. The same trened was also found for saponin, since the highest value (6.7 mg/g) was in 70%ethanolic extract. Total antioxidant capacity (TAC) of mallow extracts at 500ppm decreased as the percentage of alcohol in the solvent increased. Whereas, the highest TAC (58.7±.1 %) was detected in water extract and decreased gradually by decreasing the percentage of water in the solvent. the water extract at 500ppm had significantly higher (p≤0.05) antioxidant activity compared to the other solvents. Consequently, the water was the best solvent for extraction phenolics and flavonoids from green parts of mallow and these extracts have a strong antioxidant activity","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132527635","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":"CHARACTERISTICS OF GREEN PEPPER - TREATED PROBIOTIC DOMIATI CHEESE","authors":"K. Kamaly, K. Kebary, R. M. Badawi, A. Gaafar","doi":"10.21608/mjfds.2018.175626","DOIUrl":"https://doi.org/10.21608/mjfds.2018.175626","url":null,"abstract":"","PeriodicalId":249613,"journal":{"name":"Menoufia Journal of Food and Dairy Sciences","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125648256","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}
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