The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product. KEYWORDS albedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel
本研究旨在确定柑橘（Etrog）干燥全皮（WP）和反照层（AL）的成分及其抗氧化活性。对正己烷提取物的气相色谱-质谱分析表明，柠檬烯是含量最高的成分（在 WP 和 AL 中分别占 93.9% 和 38.09%），其次是 l-(+)-抗坏血酸 2，6-二十六酸酯（在 WP 和 AL 中分别占 1.7% 和 21.67%）。可湿性粉剂的抗氧化活性为 91.98%，而 AL 为 93.14%。27 位专家对添加了 3% 或 5% 可湿性粉剂和 AL 的饼干的外观、酥脆度、风味、口感、质地和总体可接受性进行了评价。感官评价统计分析显示，添加 3% 和 5% AL 或 3% WP 的强化饼干的外观和风味特征与对照组相比没有显著差异。目前的研究结果表明，在饼干中添加干埃特罗格（WP）果皮不会影响产品的口味或感官接受度。 关键词：杏仁果皮，抗氧化活性，埃特罗格，强化，植物化学物质，全果皮
{"title":"Identification of the Bioactive Components of Dried Citrus Medica Peels and Their Incorporation in biscuits","authors":"Latifah Alhamdan, Sahar Kamel, Hala Al-Otaibi","doi":"10.37575/b/agr/230044","DOIUrl":"https://doi.org/10.37575/b/agr/230044","url":null,"abstract":"The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l-(+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product.\u0000KEYWORDS\u0000albedo peel, antioxidant activity, etrog, fortification, phytochemicals, whole peel","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"20 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140506247","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}
Muhammady Fathy, Mohamed Helal, Hassan Khater, Noha Abdelkader, Karima F. Abdelgawad
Controlled-release fertilizers (CRFs) have drawn significant attention because of their ability to improve plant nutrient uptake efficiency and mitigate environmental pollution. Current commercial CRFs need improvement to reduce synthesizing costs and to apply biodegradable materials and/or biorefinery wastes. In this study, CRFs were synthesized by treating nano-apatite with urea at different apatite:urea ratios (1:1 and 1:4). The biodegradable polymers, alginate, and lignin extracted from agricultural residue and paper manufacturing waste were used as single (alginate) and double (alginate and lignin) coating layers to form CRFs. In lab experiments, the N release behavior was studied in both water and soil. A cultivation experiment was carried out to study the efficiency of CRFs in the yield of green bean plants. The CRFs were applied with 3 N levels (75, 50, and 25% of the recommended dose). Both types of CRFs significantly increased the N release period to 24 days compared to 5 days for commercial urea. The total yield increased by 88 and 98% by applying double- and single-coated CRFs, respectively, at 75% N of the recommended dose compared with the full dose of conventional urea. In conclusion, applying CRFs at an N level of 25% of the recommended amount obtained the same yield as the full dose of conventional urea. KEYWORDS biodegradable coating, hydroxyapatite, lignin, nano-fertilizer, nitrogen efficiency, snap beans
{"title":"Optimizing Green Bean Yield: Controlled Nitrogen Release with Nano-Urea-Modified Apatite","authors":"Muhammady Fathy, Mohamed Helal, Hassan Khater, Noha Abdelkader, Karima F. Abdelgawad","doi":"10.37575/b/agr/230070","DOIUrl":"https://doi.org/10.37575/b/agr/230070","url":null,"abstract":"Controlled-release fertilizers (CRFs) have drawn significant attention because of their ability to improve plant nutrient uptake efficiency and mitigate environmental pollution. Current commercial CRFs need improvement to reduce synthesizing costs and to apply biodegradable materials and/or biorefinery wastes. In this study, CRFs were synthesized by treating nano-apatite with urea at different apatite:urea ratios (1:1 and 1:4). The biodegradable polymers, alginate, and lignin extracted from agricultural residue and paper manufacturing waste were used as single (alginate) and double (alginate and lignin) coating layers to form CRFs. In lab experiments, the N release behavior was studied in both water and soil. A cultivation experiment was carried out to study the efficiency of CRFs in the yield of green bean plants. The CRFs were applied with 3 N levels (75, 50, and 25% of the recommended dose). Both types of CRFs significantly increased the N release period to 24 days compared to 5 days for commercial urea. The total yield increased by 88 and 98% by applying double- and single-coated CRFs, respectively, at 75% N of the recommended dose compared with the full dose of conventional urea. In conclusion, applying CRFs at an N level of 25% of the recommended amount obtained the same yield as the full dose of conventional urea. \u0000KEYWORDS\u0000biodegradable coating, hydroxyapatite, lignin, nano-fertilizer, nitrogen efficiency, snap beans","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"12 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508169","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}
Nurturing and training successful entrepreneurs constitutes a significant part of a country’s strategies for economic growth due to the role of entrepreneurship in economic development and job creation. This research examines entrepreneurship education at a Saudi university in the Eastern Province and proposes enhancements. Researchers applied the descriptive survey method, and the questionnaire was administered to 382 female university students. They highly agreed with the reality of education in the field of entrepreneurship. The entrepreneurship course covers entrepreneurial characteristics, marketing, operations, financial planning, and work values. Female students also highly agreed on ways of enhancement, such as aligning entrepreneurship models with Saudi aspirations, involving specialized faculty, and encouraging the post-graduation implementation of entrepreneurial ideas within course requirements. Finally, statistically significant differences based on college type were observed, while no significant differences were attributed to cumulative GPA. KEYWORDS higher education, Saudi universities, entrepreneurial university, skill building, unemployment, educational studies
{"title":"Entrepreneurship Education in University: The Saudi Context","authors":"Maha Alahmari, Amal Alkulaib","doi":"10.37575/h/edu/230028","DOIUrl":"https://doi.org/10.37575/h/edu/230028","url":null,"abstract":"Nurturing and training successful entrepreneurs constitutes a significant part of a country’s strategies for economic growth due to the role of entrepreneurship in economic development and job creation. This research examines entrepreneurship education at a Saudi university in the Eastern Province and proposes enhancements. Researchers applied the descriptive survey method, and the questionnaire was administered to 382 female university students. They highly agreed with the reality of education in the field of entrepreneurship. The entrepreneurship course covers entrepreneurial characteristics, marketing, operations, financial planning, and work values. Female students also highly agreed on ways of enhancement, such as aligning entrepreneurship models with Saudi aspirations, involving specialized faculty, and encouraging the post-graduation implementation of entrepreneurial ideas within course requirements. Finally, statistically significant differences based on college type were observed, while no significant differences were attributed to cumulative GPA.\u0000KEYWORDS\u0000higher education, Saudi universities, entrepreneurial university, skill building, unemployment, educational studies","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"25 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140513019","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}
Sahar Kamel, Hajer Alboudrees, Hala Alotaibi, Farag Saleh
This study intended to examine how food composition and cooking process impacted the post-cooking vitamin D content of farmed salmon, local sardine and shrimp. The edible portions were cooked using three different methods: frying, oven cooking and grilling. Before and after cooking, vitamin D, moisture and oil contents, as well as antioxidant activity, were determined. The findings indicate that local sardine exhibited a significantly higher concentration of vitamin D (49.58 µg/100 g) than farmed salmon (24.86 µg/100 g) on a dry basis. Moreover, oven cooking and grilling were found to be more effective methods of preserving vitamin D content. A significant relationship between the vitamin D content and antioxidant activity of food samples was also observed (r=0.8144, p<0.05). Furthermore, an inverse correlation was noted between vitamin D content and the cooked samples’ internal temperature as well as moisture and oil contents (r=-0.2652, r=-0.4158 and r=-0.2334, respectively). These results suggest that internal temperature, moisture content and antioxidant capacity have a significant impact on certain foods’ vitamin D content during cooking. Further investigations are warranted to explore the potential of antioxidant addition in stabilising vitamin D during thermal food processing. KEYWORDS antioxidants, cooking methods, fish, stability, temperature, treatments
本研究旨在探讨食物成分和烹饪过程如何影响养殖鲑鱼、本地沙丁鱼和虾烹饪后的维生素 D 含量。食用部分采用三种不同的烹饪方法：油炸、烤箱烹饪和烧烤。在烹饪前后，测定了维生素 D、水分和油含量以及抗氧化活性。结果表明，以干基计，本地沙丁鱼的维生素 D 含量（49.58 微克/100 克）明显高于养殖三文鱼（24.86 微克/100 克）。此外，还发现烤箱烹饪和烧烤是保存维生素 D 含量的更有效方法。研究还发现，食物样本的维生素 D 含量与抗氧化活性之间存在明显关系（r=0.8144，p<0.05）。此外，维生素 D 含量与熟制样品的内部温度、水分和油含量之间存在反相关关系（分别为 r=-0.2652、r=-0.4158 和 r=-0.2334）。这些结果表明，在烹饪过程中，内部温度、水分含量和抗氧化能力对某些食物的维生素 D 含量有显著影响。有必要进一步研究抗氧化剂的添加在热加工食品过程中稳定维生素 D 的潜力。
{"title":"Factors Affecting Vitamin D Content in Sardine, Salmon and Shrimp during Different Cooking Processes","authors":"Sahar Kamel, Hajer Alboudrees, Hala Alotaibi, Farag Saleh","doi":"10.37575/b/sci/230060","DOIUrl":"https://doi.org/10.37575/b/sci/230060","url":null,"abstract":"This study intended to examine how food composition and cooking process impacted the post-cooking vitamin D content of farmed salmon, local sardine and shrimp. The edible portions were cooked using three different methods: frying, oven cooking and grilling. Before and after cooking, vitamin D, moisture and oil contents, as well as antioxidant activity, were determined. The findings indicate that local sardine exhibited a significantly higher concentration of vitamin D (49.58 µg/100 g) than farmed salmon (24.86 µg/100 g) on a dry basis. Moreover, oven cooking and grilling were found to be more effective methods of preserving vitamin D content. A significant relationship between the vitamin D content and antioxidant activity of food samples was also observed (r=0.8144, p<0.05). Furthermore, an inverse correlation was noted between vitamin D content and the cooked samples’ internal temperature as well as moisture and oil contents (r=-0.2652, r=-0.4158 and r=-0.2334, respectively). These results suggest that internal temperature, moisture content and antioxidant capacity have a significant impact on certain foods’ vitamin D content during cooking. Further investigations are warranted to explore the potential of antioxidant addition in stabilising vitamin D during thermal food processing.\u0000KEYWORDS\u0000antioxidants, cooking methods, fish, stability, temperature, treatments","PeriodicalId":517170,"journal":{"name":"Scientific Journal of King Faisal University: Basic and Applied Sciences","volume":"49 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140515197","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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