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    The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
    (SPRINGER INDIA, 2019) Babiker, Elfadil E.; Al-Juhaimi, Fahad Y.; Alqah, Hesham A.; Adisa, Abdulraheem R.; Adiamo, Oladipupo Q.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.; Ghafoor, Kashif; Özcan, Mehmet Musa
    The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P <= 0.05) and reached minimum values at 150mg/100mL but the pH decreased slightly. The cooking properties were significantly improved (P <= 0.05) at 150mg/100mL. Moreover, ASWE at high level (150mg/100mL) significantly (P <= 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15days in refrigerated storage using ASWE especially at high concentration (150mg/100mL).
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    Effect of Argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage
    (WILEY, 2018) Al-Juhaimi, Fahad Y.; Mohamed Ahmed, Isam A.; Adiamo, Oladipupo Q.; Adisa, Abdulraheem R.; Ghafoor, Kashif; Ozcan, Mehmet M.; Babiker, Elfadil E.
    The phytochemical composition and antioxidant activity of Argel leaf powder (ALP) and its effect on the quality attributes of camel patties were investigated. ALP contains substantial amounts of total phenolics (1,262.50mg GAE/100g), and anthocyanin (60.11 mu mol/g) and possesses high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity (86.85%). The major phenolic compounds in ALP were isorhamnetin, (+)-catechin, catechol, gallic acid, and protocatechuic acid. Increasing the concentration of ALP in camel patties improved (p.05) the protein and fat contents, cooking yield, moisture and fat retention, total phenolic content, DPPH, redness (a), yellowness (b), pH, and microbiological stability, while the dimensional shrinkage, TBARS, and lightness (L) were reduced. Throughout the storage period, the ALP formulated camel patties revealed better stability of the physicochemical, oxidation, microbiological, and sensory attributes compared to nonformulated patties. Generally, the findings of this study proved the antioxidant and antimicrobial potentials of 4-6% ALP as a functional additive to preserve patties. Practical applicationsNatural herbs play an important role in preserving sensitive foods. Camel meat is highly subjected to microbial and chemical spoilage as they are rich in essential nutrients. The adverse effects of different chemical preservatives attract the consumer's attention to natural alternatives. Therefore, in order to increase the shelf life and quality characteristics of camel meat, new processing technologies and new ingredient systems that are associated with natural herbs are applied. These results showed that the potentiality of Argel powder in the development of novel healthy meat products with improved shelf life and superior product quality was high.
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    Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
    (WILEY, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Adiamo, Oladipupo Q.; Alsawmahi, Omer N.; Ghafoor, Kashif; Babiker, Elfadil E.
    The acid value of date seed oils were determined between 1.09mgKOH/g (Taleese) and 1.44mgKOH/g (Ghars). Iodine values of oil samples changed between 67.18gI(2)/100g (Allig) and 71.23gI(2)/100g (Deglet Nur) (p<.05). Oleic, linoleic, lauric, palmitic, myristic and stearic acids were the key fatty acids of date seed oils. Among fatty acids determined, oleic was the predominant fatty acid (39.7-49.7), followed by lauric (9.7-24.6%), myristic (7.3-12.8%), palmitic (7.8-14.2%), linoleic (6.2-17.3%) and stearic acids (1.3-4.9%) (p<.05). The predominant tocopherol was -tocotrienol (31.76-37.41mg/100g oil), followed by ?-tocopherol (7.61-11.84mg/100g), ?-tocotrienol (4.27-8.47mg/100g oil), -tocopherol (1.13-2.81mg/100g), and -tocopherol (0.69-1.33mg/100g oil) (p<.05). While gallic acid contents of date seeds change between 2.43 (Boufgous) and 6.91 (Dore), syringic acid contents changed between 1.28 (Talees) and 4.86 (Adwi) (p<.05). In addition, catechin contents of date seeds changed between 2.86 (Dora) and 7.23 (Ghars). Practical applicationsDate is an important plant in some countries. Date seed is a waste product of many date products such as pitted dates, date powders, date syrup, date juice, and date confectionery. The ground and roasted seeds are used as plain or mixed with coffee. In addition, date seeds are used for animal feed in the cattle, fish, sheep, camel, and poultry industries. Also, the date and their derivatives are rich in nutraceuticals, pharmaceuticals, and medicine.
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    The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves
    (SPRINGER INDIA, 2019) Özcan, Mehmet Musa; Fındık, Selin; Al Juhaimi, Fahad Y.; Ghafoor, Kashif; Babiker, Elfadil E.; Adiamo, Oladipupo Q.
    The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavan Yurei, Memecik, Edremit, Ayvalk and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70mg/100g and 2657.81mg/100g) were observed in Tavan Yurei olive fruit and Ayvalk leaves harvested in December, respectively. The highest antioxidant activities (83.84%) were determined in Edremit fruit harvested in August and 83.33% in either Edremit olive leaves harvested in November and Tavan Yurei leaves harvested in December. The olive fruit contained gallic acid ranging from 7.18mg/100g (August) to 35.85mg/100g (December) in case of Ayvalk and 2.09mg/100g (November) to 21.62mg/100g (December) in Edremit. Gemlik olives showed higher gallic acid contents compared to the other varieties, however it depended significantly on harvest time in all cases. 3,4-Dihydroxybenzoic acid contents ranged from 33.11mg/100g (October) to 25.17mg/100g (September) in Memecik olives; 12.17mg/100g (August) to 33.11mg/100g (December) in case of Tavan Yurei olives depending on harvest time. The 3,4-dihydroxybenzoic acid contents of Memecik leaves ranged between 122.25mg/100g (September) to 196.58mg/100g (August) and that of Tavan Yurei leaves changed between 99.38mg/100g (November) and 179.90mg/100g (August). The leaves of these two varieties contained significantly (p<0.01) higher 3,4-dihydroxybenzoic acid contents than other varieties. The highest gallic acid (144.83mg/100g) was detected in Memecik leaves (September) whereas lowest were found in Gemlik leaves collected in October.
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    Effect of the harvest time on oil yield, fatty acid, tocopherol and sterol contents of developing almond and walnut kernels
    (JAPAN OIL CHEMISTS SOC, 2018) Matthaus, Bertrand; Özcan, Mehmet Musa; Al Juhaimi, Fahad; Adiamo, Oladipupo Q.; Alsawmahi, Omer N.; Ghafoor, Kashif; Babiker, Elfadil E.
    Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (p<0.05). Oleic acid contents of almond and walnut oils ranged from 71.98% (1.11) to 78.68% (5.11) and 10.51% (1.11) to 16.78% (2.H) depending on harvest (H) times, respectively (p<0.05). In addition, linolenic acid contents of walnut and almond oils were found between 62.35% and 67.78%, and 12.02% and 17.65%, respectively. The almond kernel oil after the first harvest stage contained 1.045, 1.058, 1.018, 0.995 and 0.819 mg/kg atocopherol, respectively. gamma-Tocopherol contents of walnut oil changed between 1.364 (3.11) and 2.954 mg/kg (1.11). The P-sitosterol contents of both almond and walnut oils were found between 1956.6 (5.H) and 2557.7 (1.11), and 1192.1 (3.11) and 4426.4 mg/kg (1.1-1). The study exhibited the presence of high percentage of oleic and linoleic for almond and walnut, respectively, and gamma-tocopherol and beta-sitosterol.
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    Effect of traditional processing on the nutritional quality and in vivo biological value of samh (Mesembryanthemum forsskalei Hochst) flour
    (JAPAN OIL CHEMISTS SOC, 2019) Alderaywsh, Fahad; Osman, Magdi A.; Al-Juhaimi, Fahad Y.; Gassem, Mustafa A.; Al-Maiman, Salah A.; Adiamo, Oladipupo Q.; Özcan, Mehmet Musa; Ahmed, Isam A. Mohamed
    Roasting improved the determined protein and carbohydrate content of the flour compared to raw flour (p < 0.05). Baking enhanced the determined moisture and ash content of the flour compared to all treatments (p < 0.05). Similar amino acid content was found in both raw and treated flours with glutamic acid, glycine, arginine, and aspartic acid being predominant. Cooking reduced the total aromatic and nonessential amino acid content whereas roasting reduced the total essential amino acid content of samh flour. All treatments significantly (p < 0.05) decreased the antinutritional factors compared to untreated raw flour. Baking decreased the trypsin inhibitor activity by almost 98.7% whereas cooking reduced phytate and tannin content by 38.5% and 10.8, respectively. Roasting and baking significantly (p < 0.05) improved the in vitro protein digestibility of the flour. In vivo, the true faecal nitrogen digestibility of rats was significantly (p < 0.05) enhanced by all treatments. Baking and cooking increased (p < 0.05) the net protein utilization and biological value of the flour. Overall, the treatments improved the nutritional quality of samh flour.
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    The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
    (SPRINGER INDIA, 2018) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Adiamo, Oladipupo Q.; Alsawmahi, Omer N.
    Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, YaglA +/- k and SarA +/- ulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 A degrees C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and SarA +/- ulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 A degrees C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 A degrees C. The major phenolic compounds in olive leaves were gallic acid (101.2-439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7-460.4 mg/100 g), (+)-catechin (39.2-667.8 mg/100 g), 1,2-dihydroxybenzene (15.8-584.8 mg/100 g) and quercetin (33.1-277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature.
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    PHENOLIC COMPOUNDS AND STEROL CONTENTS OF OLIVE (OLEA EUROPAEA L.) OILS OBTAINED FROM DIFFERENT VARIETIES
    (PAKISTAN BOTANICAL SOC, 2017) Al Juhaimi, Fahad; Özcan, Mehmet Musa; Ghafoor, Kashif; Adiamo, Oladipupo Q.; Babiker, Elfadil E.
    Oil obtained from 5 different olive cultivars was analyzed for phenolic and sterol composition. Total phenolic contents of oils were determined between 94.99 mg GAE/kg oil (Al-Joif) to 405.71 mg GAE/ kg oil (Sarmlak) (p<0.05). Phenolic compounds of oils obtained from different olive verities (Ayvalik, Sarrulak, Savrani, Al-Joif and Gemlik) when fully ripened were evaluated using reversed phase high performance liquid chromatography (RP-HPLC). Hydroxytyrosol and tyrosol were identified to have higher concentrations than other compounds. Tyrosol contents were between 3.65 mg/kg to 21.47 mg/kg oil (p<0.05) in different verities. The contents of hydroxytyrosol of oils for Ayvalik and Gemlik were 1.23 and 14.42 mg/kg, respectively. Cinnamic acid was detected only in Al-Joif olive oil sample. Low amounts of syringic, vanillin, p-cumaric, quercetin and luteolin were observed in different varieties' oils.