{"title":"Modern and innovative technologies associated with museum tourism","authors":"Abdel-Rahman Farid Hiekal, Hassan Mohamed Mohamed Abouelnaga","doi":"10.21608/ijfsnh.2022.243199","DOIUrl":"https://doi.org/10.21608/ijfsnh.2022.243199","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":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84157320","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}
Pub Date : 2022-06-01DOI: 10.21608/ijfsnh.2022.252620
Mounir M. Eid, Amal R. Tageldeen, Marwa A. Abdelfatah
The aim of this study was to make sure that there are no health issues for ordinary virgin olive oil (OVOO) category, through a biological study. Twenty-four male Albino rats weighting approximately 200 grams were divided into four groups, each group containing six rats. Group G1 fed on basal diet as a control negative group. The fat was replaced in the other three groups as follow: group G2 fed on basal diet with extra virgin olive oil (EVOO), group G3 fed on basal diet with OVOO and group G4 fed on basal diet with olive oil (OO) (mixture of virgin olive oil and refined olive oil). The experimental period was 60 successive days. At the end of the experiment lipid profile, liver functions, kidney functions and the activities of SOD, CAT, GSPx, GSH and MAD levels were determined. Undisputedly, EVOO had the best results in all study. OVOO did not affect negatively on all parameters unlike olive oil (contains refined olive oil) which caused significant increases in TC, LDL, VLDL, TG and MAD levels and also increased ALT, AST, ALP, SOD, CAT GSPx activity whereas HDL and GSH levels were decreased. Moreover, OVOO did not show any histopathological alterations in examined liver sections. .
{"title":"Biochemical and Sensory Assessment of Ordinary Virgin Olive Oil","authors":"Mounir M. Eid, Amal R. Tageldeen, Marwa A. Abdelfatah","doi":"10.21608/ijfsnh.2022.252620","DOIUrl":"https://doi.org/10.21608/ijfsnh.2022.252620","url":null,"abstract":"The aim of this study was to make sure that there are no health issues for ordinary virgin olive oil (OVOO) category, through a biological study. Twenty-four male Albino rats weighting approximately 200 grams were divided into four groups, each group containing six rats. Group G1 fed on basal diet as a control negative group. The fat was replaced in the other three groups as follow: group G2 fed on basal diet with extra virgin olive oil (EVOO), group G3 fed on basal diet with OVOO and group G4 fed on basal diet with olive oil (OO) (mixture of virgin olive oil and refined olive oil). The experimental period was 60 successive days. At the end of the experiment lipid profile, liver functions, kidney functions and the activities of SOD, CAT, GSPx, GSH and MAD levels were determined. Undisputedly, EVOO had the best results in all study. OVOO did not affect negatively on all parameters unlike olive oil (contains refined olive oil) which caused significant increases in TC, LDL, VLDL, TG and MAD levels and also increased ALT, AST, ALP, SOD, CAT GSPx activity whereas HDL and GSH levels were decreased. Moreover, OVOO did not show any histopathological alterations in examined liver sections. .","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87362881","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}
Pub Date : 2022-06-01DOI: 10.21608/ijfsnh.2022.252936
H. –, A. H. A, M. S. Muhammed, E. M. A. Khalifa
The present study was carried out (sandy soil under sprinkler irrigation) in two locations, Mallawy and Assiut (Middle and Upper Egypt) Agricultural Research Stations, Egypt, in two successive winter growing seasons of 2019/2020 and 2020/2021 to evaluate four bread wheat cultivars under four nitrogen levels for grain yield and its components and to identify response and suitable across 16 environments (combination of four soil N levels × two years x two locations) at newly reclaimed sandy soils. A split-plot arrangement in randomized complete block design with four replicates was used in each season. The combined analysis of variance showed significant differences among environments, cultivars and nitrogen levels for all studied characters. Misr 1 had the earliest heading and maturity, and the shortest plants. Shandaweel 1 was superior overall genotypes for plant height, No. of kernels spike -1 , 1000-kernel weight, grain yield, and biological yield followed by Misr 2. Furthermore, the nitrogen level 125kg N fed -1 (N4) was the best fertilizer level followed by nitrogen level 100kg N fed -1 (N3) in sandy soil for recorded the highest values for yield and its components under two locations. The interaction (C x N) was significant for most studied traits under four environments. Cultivar Misr 2 followed by Shandaweel 1 were recorded the highest values for No. of spikes m -2 , No. of kernel spike 1 , 1000-kernel weight, grain yield and biological yield with level 125 kg N fed -1 (N4) under Mallawy and Assiut locations. According to GGE-biplot, Shandaweel 1 (G1) was the most stable cultivar The data confirm the results we got from this study, which support the superiority of Shandaweel 1 over the most dominating wheat cultivars. Shandaweel 1 surpassed the overall mean of the dominating cultivars by an average of 16.70%. Among all the essential nutrients applied to the plants nitrogen is the major one which has a key role in the process of photosynthesis and increased level of photosynthesis by the high dose of nitrogen gave more No. of spikes m -2 , No. of kernels spike -1 , heaviest 1000-kernel weight and reflected on an increase in grain yield because a large amount of dry matter, more assimilates were produced and transported to fill the seeds as a result of more applied nitrogen. These results are similar to those reported Kutman
本研究在两个地点(洒水灌溉下的沙土)进行，马拉维和阿西尤特(埃及中部和上部)农业研究站，埃及，在2019/2020和2020/2021连续两个冬季生长期，评价4个面包小麦品种在4种氮素水平下的产量及其构成因素，并确定在新开垦的沙质土壤上16种环境(4种土壤氮素水平组合× 2年× 2个地点)的响应和适宜性。采用完全随机区组设计，每季采用4个重复。综合方差分析表明，各性状在环境、品种和氮素水平上存在显著差异。Misr 1抽穗和成熟最早，植株最短。山达维尔1号株高总体基因型较优;籽粒穗数-1、千粒重、籽粒产量和生物产量依次为Misr 2。在砂质土壤中，125kg N -1 (N4)水平为最佳施肥水平，其次是100kg N -1 (N3)水平，两个地点的产量及其组成均最高。在4种环境下，大多数性状的互作(C × N)显著。品种Misr 2和Shandaweel 1的最高记录。m -2, No。在马拉威和阿西尤特地区，施氮水平为125 kg时，籽粒穗数为1，千粒重、籽粒产量和生物产量。GGE-biplot显示，山达维尔1号(G1)是最稳定的小麦品种，这与本研究的结果一致，支持山达维尔1号优于其他优势品种的观点。山达维尔1号比优势品种总体平均高出16.70%。在植物所必需的营养物质中，氮是最主要的一种，在光合作用过程中起着关键作用，高剂量的氮能提高光合作用水平。m -2, No。籽粒穗-1，千粒重最重，反映在籽粒产量的增加，因为大量的干物质，更多的同化物被产生和运输到种子中，由于更多的施氮。这些结果与Kutman报告的结果相似
{"title":"Response of some bread wheat cultivars to nitrogen fertilizer levels in newly reclaimed sandy soils under different environments","authors":"H. –, A. H. A, M. S. Muhammed, E. M. A. Khalifa","doi":"10.21608/ijfsnh.2022.252936","DOIUrl":"https://doi.org/10.21608/ijfsnh.2022.252936","url":null,"abstract":"The present study was carried out (sandy soil under sprinkler irrigation) in two locations, Mallawy and Assiut (Middle and Upper Egypt) Agricultural Research Stations, Egypt, in two successive winter growing seasons of 2019/2020 and 2020/2021 to evaluate four bread wheat cultivars under four nitrogen levels for grain yield and its components and to identify response and suitable across 16 environments (combination of four soil N levels × two years x two locations) at newly reclaimed sandy soils. A split-plot arrangement in randomized complete block design with four replicates was used in each season. The combined analysis of variance showed significant differences among environments, cultivars and nitrogen levels for all studied characters. Misr 1 had the earliest heading and maturity, and the shortest plants. Shandaweel 1 was superior overall genotypes for plant height, No. of kernels spike -1 , 1000-kernel weight, grain yield, and biological yield followed by Misr 2. Furthermore, the nitrogen level 125kg N fed -1 (N4) was the best fertilizer level followed by nitrogen level 100kg N fed -1 (N3) in sandy soil for recorded the highest values for yield and its components under two locations. The interaction (C x N) was significant for most studied traits under four environments. Cultivar Misr 2 followed by Shandaweel 1 were recorded the highest values for No. of spikes m -2 , No. of kernel spike 1 , 1000-kernel weight, grain yield and biological yield with level 125 kg N fed -1 (N4) under Mallawy and Assiut locations. According to GGE-biplot, Shandaweel 1 (G1) was the most stable cultivar The data confirm the results we got from this study, which support the superiority of Shandaweel 1 over the most dominating wheat cultivars. Shandaweel 1 surpassed the overall mean of the dominating cultivars by an average of 16.70%. Among all the essential nutrients applied to the plants nitrogen is the major one which has a key role in the process of photosynthesis and increased level of photosynthesis by the high dose of nitrogen gave more No. of spikes m -2 , No. of kernels spike -1 , heaviest 1000-kernel weight and reflected on an increase in grain yield because a large amount of dry matter, more assimilates were produced and transported to fill the seeds as a result of more applied nitrogen. These results are similar to those reported Kutman","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85712027","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}
Pub Date : 2022-06-01DOI: 10.21608/ijfsnh.2022.229714
N. M. Ali, Nermeen, E. Ramez, El Gendy, M. A
The aim of this investigation was to produce nectar from papaya and guava fruits and studies their physicochemical and sensorial analysis. The different percentages of Guava and papaya nectar were ( 50% Guava+ 50% papaya),Treatment-1,(75% papaya +25% guava)Treatment-2and (25% papaya+75%guava) Treatment-3.Analysis of nectar was conducted at zero time and during storage at ambient temperature up to six months.. Data analysis established that treatment -1 and treatment -3 had the maximum content of ascorbic acid by 109 and 136 mg/100g, respectively compared to treatment -2. Furthermore, bioactive components in guava pulp had the highest percentage compared to papaya pulp.Also nectars are an remarkable source of bioactive components.. It is a proper source of phenolic compounds (113.25 mg GAE/mg),flavonoid compounds(71.0 mg/100ml) and antioxidant activity (48.6%), respectively ,for treatment -3 .Processing and storage period exhibit notable effect on Physico-chemical parameters, especially, sugars, total soluble solids, PH value, total acidity, ascorbic acid, and the concentration of phytochemicals of nectars.. Statistical analysis related that treatments 1 and were greatly established palatability during the storage period up to six months between adverse panelists. From all the previous results, it is probable applicable and economic to produce guava and papaya nectar blends.
{"title":"Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya","authors":"N. M. Ali, Nermeen, E. Ramez, El Gendy, M. A","doi":"10.21608/ijfsnh.2022.229714","DOIUrl":"https://doi.org/10.21608/ijfsnh.2022.229714","url":null,"abstract":"The aim of this investigation was to produce nectar from papaya and guava fruits and studies their physicochemical and sensorial analysis. The different percentages of Guava and papaya nectar were ( 50% Guava+ 50% papaya),Treatment-1,(75% papaya +25% guava)Treatment-2and (25% papaya+75%guava) Treatment-3.Analysis of nectar was conducted at zero time and during storage at ambient temperature up to six months.. Data analysis established that treatment -1 and treatment -3 had the maximum content of ascorbic acid by 109 and 136 mg/100g, respectively compared to treatment -2. Furthermore, bioactive components in guava pulp had the highest percentage compared to papaya pulp.Also nectars are an remarkable source of bioactive components.. It is a proper source of phenolic compounds (113.25 mg GAE/mg),flavonoid compounds(71.0 mg/100ml) and antioxidant activity (48.6%), respectively ,for treatment -3 .Processing and storage period exhibit notable effect on Physico-chemical parameters, especially, sugars, total soluble solids, PH value, total acidity, ascorbic acid, and the concentration of phytochemicals of nectars.. Statistical analysis related that treatments 1 and were greatly established palatability during the storage period up to six months between adverse panelists. From all the previous results, it is probable applicable and economic to produce guava and papaya nectar blends.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80475394","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}
Pub Date : 2022-01-01DOI: 10.21608/ijfsnh.2022.216760
Mai M.M. Naeem, amal A. hassan, Manar T Ibrahim, Dina A Mohamed
Efficacy of an edible coating based on sodium alginate and mixed up with essential oil 1% of either thyme or cinnamon oil on the quality, shelf life and microbiological safety on chicken breast fillets stored at 4 oC for 12 days , as well as cinnamon oil on fresh sliced apple throughout the storage period at 4 oC for 15 days were investigated. Data indicated that coating solution based on 3% sodium alginate incorporated with either 1% thyme or cinnamon oil had the maximum antimicrobial action (P<0.05) against pathogenic bacteria, yeast, and mold. According to the results coated chicken breast fillets sample showed good quality with lower TBARS, TVBN, weight loss, lower L and a * values and higher WHC until 12 day of storage. Also, adding cinnamon oil to sodium alginate enhanced the sensory quality and increase the shelf life of fresh sliced apple during preservation.
{"title":"The impact of a sodium alginate-based edible coating mixed with essential oil on the quality and shelf life of chicken breast fillets and fresh sliced apple during storage.","authors":"Mai M.M. Naeem, amal A. hassan, Manar T Ibrahim, Dina A Mohamed","doi":"10.21608/ijfsnh.2022.216760","DOIUrl":"https://doi.org/10.21608/ijfsnh.2022.216760","url":null,"abstract":"Efficacy of an edible coating based on sodium alginate and mixed up with essential oil 1% of either thyme or cinnamon oil on the quality, shelf life and microbiological safety on chicken breast fillets stored at 4 oC for 12 days , as well as cinnamon oil on fresh sliced apple throughout the storage period at 4 oC for 15 days were investigated. Data indicated that coating solution based on 3% sodium alginate incorporated with either 1% thyme or cinnamon oil had the maximum antimicrobial action (P<0.05) against pathogenic bacteria, yeast, and mold. According to the results coated chicken breast fillets sample showed good quality with lower TBARS, TVBN, weight loss, lower L and a * values and higher WHC until 12 day of storage. Also, adding cinnamon oil to sodium alginate enhanced the sensory quality and increase the shelf life of fresh sliced apple during preservation.","PeriodicalId":14054,"journal":{"name":"International Journal of Food Science, Nutrition Health and Family Studies","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89036455","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}
Pub Date : 2021-12-01DOI: 10.21608/ijfsnh.2021.212863
Nadra S. Y. Hassan, Nasra A. Abd–Elhak, Maha M. Gomaa
Vegetables are critical to good health, and certainly good for all age categories as it forms an important portion of a healthy diet. Nutritional, chemical composition, physical properties and sensory quality characteristics of vegetables crackers made by mixing wheat flour and fresh, puree and dried for carrot, beetroots and turnip leaves were studied. Wheat flour and puree of turnip leaves, carrot and beet and their powder were mixed in the ratio of 100:00, 90:10 and 80:20 individually. The results showed a significant increase in the antioxidant activity (DPPH) in carrots, beets and fresh turnip leaves, and its decrease after processing (puree and dried). It was noted through this study that the total flavonoids were higher in the puree samples than the fresh ones. Turnip leaf showed a significant increase in phenols and total flavonoids in the case of pureed and dried samples. There were slight significant changes in the anthocyanin pigment in beets after boiling, and the changes were not noticeable in the state of chlorophyll and carotenoids after boiling and drying in turnip leaves and carrot, respectively. The content of protein and fiber were significantly increased in samples containing turnip leaves, as well as iron, zinc, phosphorous and calcium in samples containing beets and turnip leaves.
{"title":"Production of high nutritional value crackers from some processed vegetables","authors":"Nadra S. Y. Hassan, Nasra A. Abd–Elhak, Maha M. Gomaa","doi":"10.21608/ijfsnh.2021.212863","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.212863","url":null,"abstract":"Vegetables are critical to good health, and certainly good for all age categories as it forms an important portion of a healthy diet. Nutritional, chemical composition, physical properties and sensory quality characteristics of vegetables crackers made by mixing wheat flour and fresh, puree and dried for carrot, beetroots and turnip leaves were studied. Wheat flour and puree of turnip leaves, carrot and beet and their powder were mixed in the ratio of 100:00, 90:10 and 80:20 individually. The results showed a significant increase in the antioxidant activity (DPPH) in carrots, beets and fresh turnip leaves, and its decrease after processing (puree and dried). It was noted through this study that the total flavonoids were higher in the puree samples than the fresh ones. Turnip leaf showed a significant increase in phenols and total flavonoids in the case of pureed and dried samples. There were slight significant changes in the anthocyanin pigment in beets after boiling, and the changes were not noticeable in the state of chlorophyll and carotenoids after boiling and drying in turnip leaves and carrot, respectively. The content of protein and fiber were significantly increased in samples containing turnip leaves, as well as iron, zinc, phosphorous and calcium in samples containing beets and turnip leaves.","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":"89816455","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}
Pub Date : 2021-12-01DOI: 10.21608/ijfsnh.2021.216758
Mona A. Abd El Latif, Hanan A. Abd El Aziz, Azza A. Kamal El Deen
This study performed to investigate the possibility of producing some new forms of beverages from taro corms mixes with some fruit juices and milk, evaluating the palatability of those aforementioned taro beverages among the panelists. Those beverages were processed from blanched taro corms only, mixes with mango, guava and strawberry juices and with milk. The chemical components of taro beverages and their treatments ranged between (75.95and77.17%), (22.82and24.05%), ((55 and57%), (0.903and1.656%), (0.88and5.09%), (3.65and6.14%), (33.20and47.8 2%),(0.089and 0.22 8%GAE), (5.2and7.1), (0.70and1.40%), (0.069and0.123 at420nm)and(0.558 and 20.309% FW) for moisture,, total solids, total soluble solids, ash, crude fiber, protein, total sugars, total phenols, ph, total acidity, color and antioxidant activity respectively. All products were saved for human consumption after storage for six months at ambient temperature. All taro beverages contain important minerals like potassium, Calcium, iron and zinc. No significant differences were found among the five taro beverages for most of the parameters, except taro milk beverage, also the texture was stabilize after storage for three months. Finally the panelists classified taro beverages as enjoyable.
{"title":"Production of untraditional vegetable juices fortified with fruits","authors":"Mona A. Abd El Latif, Hanan A. Abd El Aziz, Azza A. Kamal El Deen","doi":"10.21608/ijfsnh.2021.216758","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.216758","url":null,"abstract":"This study performed to investigate the possibility of producing some new forms of beverages from taro corms mixes with some fruit juices and milk, evaluating the palatability of those aforementioned taro beverages among the panelists. Those beverages were processed from blanched taro corms only, mixes with mango, guava and strawberry juices and with milk. The chemical components of taro beverages and their treatments ranged between (75.95and77.17%), (22.82and24.05%), ((55 and57%), (0.903and1.656%), (0.88and5.09%), (3.65and6.14%), (33.20and47.8 2%),(0.089and 0.22 8%GAE), (5.2and7.1), (0.70and1.40%), (0.069and0.123 at420nm)and(0.558 and 20.309% FW) for moisture,, total solids, total soluble solids, ash, crude fiber, protein, total sugars, total phenols, ph, total acidity, color and antioxidant activity respectively. All products were saved for human consumption after storage for six months at ambient temperature. All taro beverages contain important minerals like potassium, Calcium, iron and zinc. No significant differences were found among the five taro beverages for most of the parameters, except taro milk beverage, also the texture was stabilize after storage for three months. Finally the panelists classified taro beverages as enjoyable.","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":"76237346","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}
Pub Date : 2021-12-01DOI: 10.21608/ijfsnh.2021.209199
Eman A. Ismail, Eveleen S. Abdalla, Ayman F. Khalil, Eshak M. El-Hadidy
Tarragon (Artemisia dracunculus L.) is a herb belonging to the Asteraceae family with a long history of protective effect and other medicinal benefits. This study aiming for studying Effect of Tarragon dried leaves and its ethanolic extracts (80%) at different concentrations on chronic liver disease. Result of chemical composition of dried tarragon leaves (protein, carbohydrates, oil, fiber and ash (23.42, 48.53, 6.99 and 7.03 g/100g, respectively) .It is rich in polyphenol, flavonoids and carotenoids contents (28.5, 15.45 and 9.98 mg/100g, respectively). Antioxidants activity in dried of tarragon leaves was high(86.43%) the major phenolic compounds were Benzoic acid, Catechein, Salycillic acid and Pyrogallol (1405.42, 8080.80, 252.71 and 213.25ppm, respectively). Also, flavonoids fractions indicated the highest content in Acacetin neo.rutinoside, Apig.6-arbinose8glactose, Apegnin, Luteolin 7-glucose and Hespirtin (907.70; 609.15; 576.54; 361.49 and 307.31 ppm, respectively). Sixty male albino rats weighted (180±20g) were fed on basal diet for two weeks before the experiment were divided to ten main groups for 60 days as follows: G1 (normal) and G2 induced CCl4, in paraffin oil (50% v/v 2ml/Kg) twice weeks for chronic damage rats of liver rats and fed on basal diet. ( G3 normal and G4 induced CCl4) fed on diet containing tarragon powder 1% ,(G5 normal, and G6 induced CCl4) fed on diet containing tarragon powder 2% ,(G7 normal and G8 induced CCl4) treated orally with(100mg/Kg wt./day) tarragon extract. (G9 normal, G10 induced CCl4) treated with 200mg/kg wt./day tarragon extract, orally . At the end of the experimental, serums were collected for determine liver and kidney functions. Results showed that decreased in AST , ALT and ALP in groups (9 and 10) which had oral tarragon extract (100 and 200mg /kg), while uric acid increased in G10 (47.67mg/dL), but was decreased creatinine in G6 (0.55mg/dL) which had taken 2% tarragon powder. Conclusively, tarragon extracts were significantly improved hepatorenal serum parameters in chronic liver disease rats groups.
{"title":"Effect of Tarragon (Artemisia dracunculus L.) and Its Ethanolic Extracts on Chronic Liver Disease in Male Albino Rats","authors":"Eman A. Ismail, Eveleen S. Abdalla, Ayman F. Khalil, Eshak M. El-Hadidy","doi":"10.21608/ijfsnh.2021.209199","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.209199","url":null,"abstract":"Tarragon (Artemisia dracunculus L.) is a herb belonging to the Asteraceae family with a long history of protective effect and other medicinal benefits. This study aiming for studying Effect of Tarragon dried leaves and its ethanolic extracts (80%) at different concentrations on chronic liver disease. Result of chemical composition of dried tarragon leaves (protein, carbohydrates, oil, fiber and ash (23.42, 48.53, 6.99 and 7.03 g/100g, respectively) .It is rich in polyphenol, flavonoids and carotenoids contents (28.5, 15.45 and 9.98 mg/100g, respectively). Antioxidants activity in dried of tarragon leaves was high(86.43%) the major phenolic compounds were Benzoic acid, Catechein, Salycillic acid and Pyrogallol (1405.42, 8080.80, 252.71 and 213.25ppm, respectively). Also, flavonoids fractions indicated the highest content in Acacetin neo.rutinoside, Apig.6-arbinose8glactose, Apegnin, Luteolin 7-glucose and Hespirtin (907.70; 609.15; 576.54; 361.49 and 307.31 ppm, respectively). Sixty male albino rats weighted (180±20g) were fed on basal diet for two weeks before the experiment were divided to ten main groups for 60 days as follows: G1 (normal) and G2 induced CCl4, in paraffin oil (50% v/v 2ml/Kg) twice weeks for chronic damage rats of liver rats and fed on basal diet. ( G3 normal and G4 induced CCl4) fed on diet containing tarragon powder 1% ,(G5 normal, and G6 induced CCl4) fed on diet containing tarragon powder 2% ,(G7 normal and G8 induced CCl4) treated orally with(100mg/Kg wt./day) tarragon extract. (G9 normal, G10 induced CCl4) treated with 200mg/kg wt./day tarragon extract, orally . At the end of the experimental, serums were collected for determine liver and kidney functions. Results showed that decreased in AST , ALT and ALP in groups (9 and 10) which had oral tarragon extract (100 and 200mg /kg), while uric acid increased in G10 (47.67mg/dL), but was decreased creatinine in G6 (0.55mg/dL) which had taken 2% tarragon powder. Conclusively, tarragon extracts were significantly improved hepatorenal serum parameters in chronic liver disease rats groups.","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":"83602190","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}
Pub Date : 2021-12-01DOI: 10.21608/ijfsnh.2021.208320
Rania I.M. Almoselhy
Nutrition health is very important component in control of infectious diseases severity. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, lower risk of non-communicable diseases (NCDs), and longevity. The current review shows the bioactive compounds, applications and potency of extra virgin olive oil (EVOO) as nutritional therapeutic immune-enhancer with evidence-based health benefits confirmed by scientific research works. The extensive literature survey revealed that EVOO is used for the treatment of stomach problems, diabetes, hypertension, diarrhea, respiratory and urinary tract infections, skin diseases, bacterial and fungal infections, hemorrhoids, rheumatism, asthma, and hair loss. Recent studies have been carried out focusing on evaluation of the antidiabetic, anticancer, antimicrobial, antifungal, antiviral, antioxidant, antihypertensive, gastroprotective, anti-inflammatory, antinociceptive, neuroprotective, and cardioprotective activities. EVOO as a valuable component of Mediterranean diet (MED), can help keep immune system strong and reduce the inflammation and oxidative stress that lead to a variety of diseases and conditions that increase risk for serious cases of COVID-19.
{"title":"Extra Virgin Olive Oil as Nutritional Therapeutic Immuno-Enhancer","authors":"Rania I.M. Almoselhy","doi":"10.21608/ijfsnh.2021.208320","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.208320","url":null,"abstract":"Nutrition health is very important component in control of infectious diseases severity. Better nutrition is related to improved infant, child and maternal health, stronger immune systems, lower risk of non-communicable diseases (NCDs), and longevity. The current review shows the bioactive compounds, applications and potency of extra virgin olive oil (EVOO) as nutritional therapeutic immune-enhancer with evidence-based health benefits confirmed by scientific research works. The extensive literature survey revealed that EVOO is used for the treatment of stomach problems, diabetes, hypertension, diarrhea, respiratory and urinary tract infections, skin diseases, bacterial and fungal infections, hemorrhoids, rheumatism, asthma, and hair loss. Recent studies have been carried out focusing on evaluation of the antidiabetic, anticancer, antimicrobial, antifungal, antiviral, antioxidant, antihypertensive, gastroprotective, anti-inflammatory, antinociceptive, neuroprotective, and cardioprotective activities. EVOO as a valuable component of Mediterranean diet (MED), can help keep immune system strong and reduce the inflammation and oxidative stress that lead to a variety of diseases and conditions that increase risk for serious cases of COVID-19.","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":"74362850","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}
Pub Date : 2021-12-01DOI: 10.21608/ijfsnh.2021.214735
Mounir M. Eid, Safaa E. Ali, Dalia M. M. Mostafa, Muhammad E. Elsorady
Olive stones are the main byproduct of table olive industry which usually discarded as materials with no use or value. The lack of uses for this by-product for human food constitutes a real economic loss since it is rich in dietary fiber, phenolic compounds and antioxidants .An overview of the characterization and main uses of roasted olive stones powder are described for the first time. In this way, a new approach to the olive stones is described to produce innovative healthy alternative coffee brew. The present work was investigated to study the effect of roasting time (25 and 50 min) on physical, chemical parameters and quality characteristics of roasted olive stones powder (ROSP) which can be used as coffee-like brew. The physicochemical and quality attributes were significantly influenced by the roasting time. It could be recommended that the ROSP as coffee-like brew had acceptability through the sensory evaluation.
{"title":"Roasted Olive Stones Powder: Promising Alternative of non-Caffeinated Coffee","authors":"Mounir M. Eid, Safaa E. Ali, Dalia M. M. Mostafa, Muhammad E. Elsorady","doi":"10.21608/ijfsnh.2021.214735","DOIUrl":"https://doi.org/10.21608/ijfsnh.2021.214735","url":null,"abstract":"Olive stones are the main byproduct of table olive industry which usually discarded as materials with no use or value. The lack of uses for this by-product for human food constitutes a real economic loss since it is rich in dietary fiber, phenolic compounds and antioxidants .An overview of the characterization and main uses of roasted olive stones powder are described for the first time. In this way, a new approach to the olive stones is described to produce innovative healthy alternative coffee brew. The present work was investigated to study the effect of roasting time (25 and 50 min) on physical, chemical parameters and quality characteristics of roasted olive stones powder (ROSP) which can be used as coffee-like brew. The physicochemical and quality attributes were significantly influenced by the roasting time. It could be recommended that the ROSP as coffee-like brew had acceptability through the sensory evaluation.","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":"83438591","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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