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Öğe Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars(WILEY, 2020) Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. MohamedThe antioxidant activity values and total phenol contents of date flesh samples changed between 6.61 (Osailah)-10.72% (Rothanh Qassim) and 50.64 (Osailah)-98.61 mgGAE/100 g (Rothanh Qassim), respectively. Hence cultivars showed significant (p < .05) variations. Among phenolic compounds, gallic acid contents of date flesh varied between 1.61 (Sbakah) and 11.23 mg/100 g (Rushudiah), 3,4-dihydroxybenzoic acid between 0.30 (Rushudiah) and 2.68 mg/100 g (Rothanh Qassim), and (+)-catechin between 0.29 (Osailah) and 2.98 mg/100 g (Nabtat Ali). Fatty acid composition of date flesh showed palmitic acid changing from 12.77 (Osailah) to 16.04% (Rothans Qassim), elaidic acid from 39.21 (Osailah) to 67.99% (Sbakah), and linoleic acid from 11.61 (Sbakah) to 18.95% (Osailah). Crude protein contents of date flesh samples were between 2.06 (Nabtat Ali) and 16.67% (Osailah). Ca, K, Mg, and P were the major elements in date fruits. Ca, K, and P contents of date flesh samples were found between 10.90 (Sbakah)-237.18 mg/kg (Rushudiah), 54.17 (Rothanh Qassim)-214.66 mg/kg (Rushudiah), and 8.24 (Nabtat Ali)-26.77 mg/kg (Rushudiah), respectively. Practical applications The date palm (Phoenix dactylifera L.) is one of the mankind's oldest cultivated plants. The date derivatives are rich in nutraceuticals and pharmaceuticals. Date flesh has nutritive components as potentially active antioxidant phytochemicals. The date has been an important crop in the desert regions of Arabian countries. Dates are rich in certain nutrients and provide a good source of rapid energy.Öğe Comparative study of mineral and oxidative status of Sonchus oleraceus, Moringa oleifera and Moringa peregrina leaves(SPRINGER, 2017) Al-Juhaimi, Fahad Y.; Ghafoor, K.; Ahmed, Isam A. Mohamed; Babiker, E. E.; Özcan, Mehmet MusaA comparative study on mineral composition, total phenol, anthocyanin, flavonoid and phenolic compounds, and antioxidant activity of leaves of Sonchus oleraceus (SOL), Moringa oleifera (MOL) and Moringa peregrina (MPL) was carried out. The SOL had significantly (p <= 0.05) higher Ca (18661.71 mg kg(-1)DW) and S (5647.11 mg kg(-1)DW) than those of MOL and MPL. However, P, K, and Mg contents of SOL were found significantly (p <= 0.05) lower than those of MOL and MPL. Fe was the most abundant trace element in SOL and was comparable to that of MOL. Also, extracts of SOL leaves had significantly (p <= 0.05) higher total anthocyanin and flavonoids than those of Moringa species. Moreover, the total phenolics and antioxidant activities of SOL were found significantly (p <= 0.05) higher than those of MOL and MPL. The most abundant phenolic compound in SOL and MOL was gallic acid which was significantly (p <= 0.05) higher than that in MPL. The results indicated that SOL leaves are rich in mineral composition, total phenol, anthocyanin, flavonoid and phenolic compounds with higher antioxidant activity compared to those in Moringa species.Öğe Determination of antioxidant activity, phenolic compound, mineral contents and fatty acid compositions of bee pollen grains collected from different locations(RESEARCH INST POMOLOGY FLORICULTURE, DIV APICULTURE, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Babiker, Elfadil E.; Uslu, Nurhan; Ceylan, Durmuş Ali; Ghafoor, Kashif; Özcan, Mustafa Mete; Dursun, Nesim; Ahmed, Isam A. Mohamed; Jamiu, Fadimu Gbemisola; Alsawmahi, Omer N.The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sanveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid.Öğe Distribution of heavy metal and macroelements of Indian and imported cigarette brands in Turkey(SPRINGER HEIDELBERG, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Uslu, Nurhan; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.While Cd contents of cigarettes are determined between 0.44 (C8) and 1.55 mg/kg (C7), Co contents of cigarette samples varied between 0.26 (B5) and 2.19 mg/kg (B3). Also, while Cr contents of tested cigarettes are determined between 0.88 mg/kg (C5) and 1.72 mg/kg (B2), Mo contents of cigarettes ranged from 0.39 (C7) to 1.13 mg/kg (B2). In addition, Cu contents of cigarettes varied between 10.36 (C11) and 30.47 mg/kg (C18), while Fe contents of cigarette samples range between 306.03 (C5) and 595.42 mg/kg (C16). In addition, while Ni contents of cigarettes vary between 1.00 (C7) and 3.17 mg/kg (C1), Pb contents of brands varied between 0.16 (B4) and 7.37 mg/kg (B1). In general, Indian and imported cigarette samples used in Turkey are rich in Ca, K, Mg, P, and S. In Indian samples, B4 and B5 cigarette samples contained lower heavy metals compared with other cigarettes.Öğe 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 MusaThe 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).Öğe Effect of boiling on fatty acid composition and tocopherol content of hen, duck, and quail egg oils(WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ghafoor, Kashif; Babiker, Elfadil E.; Ahmed, Isam A. Mohamed; Alsawmahi, Omer N.The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins.Öğe Effect of cold-press and soxhlet extraction on fatty acids, tocopherols and sterol contents of the Moringa seed oils(ELSEVIER, 2019) Özcan, Mehmet Musa; Ghafoor, K.; Al-Juhaimi, Fahad Y.; Ahmed, Isam A. Mohamed; Babiker, E. E.The current study presents physico-chemical attributes, fatty acid, sterol and tocopherol compositions in oils obtained from Moringa seed using either cold-press or Soxhlet extraction systems. Moringa oleifera and M. peregrina seed oils, recovered using cold press (CP) and Soxhlet extraction (SE) techniques, contained substantial amount of oleic acid (75.49 and 74.62% in CP 73.83 and 71.67% in SE) showing significant (p < .05) differences. Palmitic acid contents of M. oleifera and M. peregrina oils were 9.58 and 11.74% in case of CP and 12.27 and 12.84% in SE. The alpha-tocopherol contents of M. oleifera and M. peregrina oils obtained using these two techniques were 139.61 and 137.89 mg/kg in CP and 142.74 and 151.67 mg/kg in SE systems. Stigmasterol contents of M. oleifera and M. peregrina oils obtained with cold press and Soxhlet extraction system were found as 19.62 and 17.84% to 18.54 and 15.41%, respectively. (C) 2019 SAAB. Published by Elsevier B.V. All rights reserved.Öğe Effect of different microwave power setting on quality of chia seed oil obtained in a cold press(ELSEVIER SCI LTD, 2019) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.This study was conducted to investigate the impacts of microwave heating treatments at different powers (0, 180, 360, 540, 720 and 900Watts) on the quality attributes of chia seed oil. Linoleic acid contents of the chia seed oil heated in microwave oven changed between 19.21% (900 W) and 21.17% (control), respectively (p < 0.05). Linolenic acid contents of heated chia seed oils varied between 66.84% (900 W) and 68.71% (control). alpha-Tocopherol and beta-tocopherol contents of the chia oil samples varied between 47.71 mg/100 g (900 W) and 51.17 mg/100 g (control) to 62.58 mg/100 g (900 W) and 67.81 mg/100 g (control), respectively. While caffeic acid contents of the oils change between 0.27 mg/g (900 W) and 3.84 mg/g (control), rosmarinic acid contents of chia seed oils were found between 1.32 mg/g (900 W) and 3.17 mg/g (control). Results reflect a change in the chemical structures of the chia oil. Overall, much care should be taken when roasting chia seeds in microwave to avoid lossess in the bioactive components of chia oil.Öğe The effect of different solvent types and extraction methods on oil yields and fatty acid composition of safflower seed(JAPAN OIL CHEMISTS SOC, 2019) Al Juhaimi, Fahad; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Özcan, Mehmet MusaThe aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and 39.53% (petroleum benzene), while that of cold extraction was varied between 39.96% (petroleum benzene) and 39.40% (diethyl ether). Regarding the extraction solvents, the highest oil yield (39.53%) was obtained with petroleum benzene, while the minimum value (37.40%) was found with acetone under hot extraction condition. The main fatty acids observed in all extracted oil samples were linoleic, oleic and palmitic acids. Oleic acid contents of safflower oils extracted by hot extraction system was ranged between 41.20% (acetone) and 42.54% (hexane), its content in oils obtained by cold extraction method was varied between 40.58% (acetone) and 42.10% (hexane and diethyl ether). Linoleic content of safflower oil extracted by hot extraction system was found between 48.23% (acetone) and 49.62% (hexane), while that oil extracted by cold method range from 48.07 (hexane) to 49.09% (acetone). The fatty acid composition of safflower seeds oil showed significant (p < 0.05) differences depending on solvent type and extraction method. The results of this study provide relevant information that can be used to improve organic solvent extraction processes of vegetable oil.Öğe The effect of harvest times on bioactive properties and fatty acid compositions of prickly pear (Opuntia ficus-barbarica A. Berger) fruits(ELSEVIER SCI LTD, 2020) Al Juhaimi, Fahad; Ghafoor, Kashif; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.; Özcan, Mehmet Musa; Fadimu, Gbemisola J.In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the maximum antioxidant activity and total oil content were found as 9.81% and 6.80% at the last stage of maturation (15 August), respectively. The highest oleic (28.51%), palmitic (22.61%) and stearic acid contents (9.20%) in seed oil were observed in June 15 harvest. The highest value for linoleic acid (57.50%) was detected in August 15 harvest. Prickly pear is a vital source of bioactive constituents such as phenolic and antioxidant substances in terms of being useful for human health and the optimum harvesting time to retain high quantities of most phenolic compounds is 1st July.Öğe Effect of microwave and oven drying processes on antioxidant activity, total phenol and phenolic compounds of kiwi and pepino fruits(SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Ahmed, Isam A. Mohamed; Uslu, Nurhan; Babiker, Elfadil E.; Ghafoor, KashifKiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on the antioxidant activity and bioactive compounds of kiwi and pepino fruits are limited. Therefore, this study was conducted to assess the effect of microwave and oven drying methods on antioxidant activity, total phenolic, and phenolic compounds of kiwi and pepino fruits. Drying of the fruit samples was carried out using conventional (70 degrees C for 20 h) and microwave (720 W for 3 min) ovens. 1,1-diphenyl-2-picrylhydrazyl scavenging and colorimetric Folin-Ciocalteu assays were used to assess the antioxidant activity and total phenolic contents, respectively, of fresh and dried fruits. Both drying methods significantly (p < 0.05) decreased the moisture contents of both fruits compared to untreated controls. Concomitantly, drying methods also enhanced (p < 0.05) antioxidant activity and total phenolic content of both fruits with the highest improvement being observed for microwave-dried fruits compared to untreated controls. In addition, a significant increase was observed in catechin and 1,2-dihydroxybenzene content of kiwi and pepino after drying process. However, microwave drying method reduced the amount of 3,4-dihydroxybenzoic acid in kiwi (ranging from 34.120 to 9.350 mg/100 g) and pepino (varied from 33.414 to 15.445 mg/100 g). Generally, the highest antioxidant activity and phenolic contents were reported in microwave oven dried samples, followed by samples dried in oven and fresh fruits. The results revealed that microwave drying could be more useful in fruit drying than conventional drying. In addition, dried kiwi and pepino fruits contains substantial quantities of phenolic compounds with high antioxidant activity compared to fresh fruits, and thus they are considered as healthy food.Öğe The effect of olive varieties on fatty acid composition and tocopherol contents of cold pressed virgin olive oils(JAPAN OIL CHEMISTS SOC, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ghafoor, Kashif; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvahk, Gemlik, Domat, cilli, Copasi and Sobuasi varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found as 62.49-68.53%; 8.30-17.93%; 14.39-19.47%, respectively. The highest oleic, linoleic and palmitic acid contents were determined in the varieties of Cilli (68.53%), Sobuasi (17.93%) and Gemlik (19.47%), respectively. Palmitic, oleic and linoleic fatty acids of the local varieties such as Cilli, Copasi, Sobuasi were similar to those of Ayvalik and Gemlik varieties. The most abundant isomer of tocopherol in olive oils was a-tocopherol (18.22-36.02 mg/100g). The highest alpha- and gamma- tocopherols were observed in olive oils of Sobuasi variety (36.02 mg/100g) and Gemlik variety (8.12 mg/100g), respectively. It is concluded that the olive variety is an important factor on the fatty acid composition and tocopherol content of the olive oil.Öğe Effect of oven drying on antioxidant activity, phenolic compounds, fatty acid composition and tocopherol contents of pomegranate aril and oils(WILEY, 2019) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.; Salih, Hesham A. A.The antioxidant activity of Hicaznar and 33 N 16Keben varieties changed between 32.213% and 68.492% and between 47.885% and 85.195%, respectively (p < 0.05). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin, 1,2-dihydroxybenzene, and isorhamnetin were the key phenolic compounds of Hicaznar and 33 N 16Keben arils. While oil contents of Hicaznar aril change between 6.78% (control) and 9.71% (20 hr), oil contents of 33 N 16Keben aril varied between 7.19% (control) and 10.96% (control). Punicic was the predominant fatty acid in two pomegranate cultivar oils. While punicic acid contents of Hicaznar aril oil vary between 75.23 (20 hr) and 75.85% (control), punicic acid contents of 33 N 16Keben oil changed between 73.81 (20 hr) and 74.79% (control). gamma-tocopherol contents of Hicaznar aril oil are determined between 224.86 (20 hr) and 227.84 mg/100 g (control), gamma-tocopherol contents of 33 N 16Keben aril oil changed between 284.36 (20 hr) and 289.44 mg/100 g (control). Practical applications Pomegranate is one of the most important fruits. For a long time the preservation is very difficult as fresh. The dried fruit should be rehydrated and its usefulness should be investigated. This form can be used as compost or fruit juice by rehydrating the dried product further. The change in the bioactive properties of the post-drying product will also be demonstrated.Öğe Effect of some plant species on fatty acid composition and mineral contents of Ferulago, Prangos, Ferula, and Marrubium seed and oils(WILEY, 2019) Ghafoor, Kashif; Doğu, Süleyman; Ahmed, Isam A. Mohamed; Fadimu, Gbemisola J.; Geçgel, Ümit; Al Juhaimi, Fahad; Babiker, Elfadil E.; Özcan, Mehmet MusaThe oil contents of seeds were between 4.92% (Ferulago aucheri) and 16.47% (Ferula parva). The highest oleic acid contents were detected in Ferulago syraea (67.15%), Ferulago pauciradiata (67.15%), Ferulago pachyloba (68.82%), Ferulago syriaca (66.16%), Prangos uechtritzii (60.37%), Ferula tingitana (77.26%), and Ferula szowitsiana (58.81%) seed oils. Oleic acid contents of Ferulago spp. (except F. aucheri) oils were found higher than those of other plant seed oils used in experiment (except F. tingitana). The behenic acid content (75.38%) of F. aucheri were significantly higher than other samples. The K contents of plants ranged between 2,888.41mg/kg (F. aucheri Boiss.) and 21,601.26mg/kg (Ferula lycia Boiss.); Ca contents of plants ranged between 5,041.86 (Marrubium catariifolium Desr.) and 39,858.36mg/kg (F. tingitana L.). In addition, the P contents of plants remained between 299.25 (M. catariifolium Desr.) and 4,674.64mg/kg (Marrubium trachyticum Boiss.). The protein contents of plant seeds ranged between 1.75 (F. aucheri Boiss.) and 5.40% (M. trachyticum Boiss.). Practical applicationsPlant seed oils have been used for centuries by rural communities in foods, medicines, cosmetics, and fuel. They have been observed to carry excellent nutritional, nutraceutical, and pharmaceutical values. They are provided with good quantities of different nutrients and important fatty acids. The study will help to understand the differences in fatty acid and mineral composition of different plants from Apiaceae and Lamiaceae families.Öğe Effect of sonication process of terebinth (Pistacia terebinthus L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents(SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Al Juhaimi, Fahad; Uslu, Nurhan; Ahmed, Isam A. Mohamed; Babiker, Elfadil E.; Osman, Magdi A.; Gassem, Mustafa A.; Alqah, Hesham A. S.; Ghafoor, KashifThe current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) contents were observed in terebinth fruits sonicated for 30 min. The oil contents of terebinth increased from 38.93% (control) to 42.60% (sonicated for 15 min) after sonication process. The quercetin and catechin were the chief phenolic compounds in P. terebinthus extracts and their values were increased from 129.09 to 467.28 mg/100 g (quercetin) and from 5.58 to 21.33 mg/100 g (catechin) in fruits sonicated for 30 min. The major fatty acids of terebinth fruit oil were oleic (48.02-49.15%), linoleic (22.28-23.48%) and palmitic (22.10-23.67%) and sonication processes did not affect the quantities of these fatty acids. gamma-Tocopherol was the most abundant isomer with the value of 63.95-122.03 mg/100 g in terebinth fruit oil. It could be concluded that pre-sonication for 30 min was more suitable for enhancing the antioxidants and phenolic compounds of P. terebinthus fruit.Öğe Effect of soxhlet and cold press extractions on the physico-chemical characteristics of roasted and non-roasted chia seed oils(SPRINGER, 2019) Özcan, Mehmet Musa; Al-Juhaimi, Fahad Y.; Ahmed, Isam A. Mohamed; Osman, Magdi A.; Gassem, Mustafa A.While peroxide values of roasted and non-roasted chia seed oils obtained by cold press changed between 3.65 (non-roasted) and 14.12 meqO(2)/kg (roasted), peroxide values of chia seed oils extracted by Soxhlet extraction system were determined between 2.17 (non-roasted) and 8.53 meqO(2)/kg (roasted). Total wax contents of chia seed oils ranged between 56.74mg/kg (roasted seed oil obtained by cold press system) to 138.87mg/kg (non-roasted seed oil extracted by Soxhlet extraction). The linolenic acid contents of roasted and non-roasted chia oils obtained by cold press and Soxhlet extraction systems varied between 66.24 and 67.84% to 64.98 and 66.75%, respectively. +-Tocopherols contents of roasted and non-roasted chia seed oils from cold press and Soxhlet extraction systems were determined between 901.6 and 917.3mg/kg and 795.6 to 857.1mg/kg, respectively. The rosmarinic acid contents of non-roasted and roasted chia seed oils obtained by cold press system decreased from 2.17 to 1.28mg/g (p<0.05), while oil extracted from Soxhlet method showed slight increase from 2.67 to 2.92mg/g in non-roasted and roasted seeds respectively. This study revealed that roasting and extraction methods had significant effects on the micro constituents of oil from chia seeds. Due to these properties cold presses and non-roasted can be recommended.Öğe 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. MohamedRoasting 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.Öğe Effect of varieties on bioactive properties and mineral contents of some sorghum, millet and lupin seeds(JAPAN OIL CHEMISTS SOC, 2019) Al Juhaimi, Fahad; Şimşek, Şenay; Ghafoor, Kashif; Babiker, Elfadil E.; Özcan, Mehmet Musa; Ahmed, Isam A. Mohamed; Alsawmahi, OmerIn this study, some physico-chemical properties, amino acids, fatty acids, sugars and mineral contents of sorghum, millet and lupin seeds. Sorghum (red, white and yellow) and millet seeds were purchased from market in Saudi Arabia (Riyadh). Lupin seeds were provided from in Turkey (Konya). Protein contents of seed samples ranged from 8.6% (yellow sorghum) to 37.7% (lutop) (p < 0.05). The extractable phenolics contents for gallic acid equivalent (GAE) of grains ranged between 1.43 mgGAE/g (white sorghum) to 8.23 mgGAE/g (red sorghum), and hydrolysable phenolics contents for GAE of grains varied between 1.48 mgGAE/g (white sorghum) to 26.10 mgGAE/g (red sorghum (p < 0.05). Total phenol contents of seeds were found between 2769 mg GAE/g (bablon) to 6087 mgGAE/g (yellow sorghum) (p < 0.05). Amino acid contents of millet changed between 0.02% (ornithine) and 2.07% (glutamic acid), while amino acid contents of yellow sorghum range from 0.02% (hydroxyproline) to 1.71% (glutamic acid), amino acid values of white sorghum changed between 0.02% (hydroxyproline) and 2.21% (glutamic acid), amino acid values of lutop seed changed between 0.02% (ornithine) and 6.77% (glutamic acid) (p < 0.05). While the oleic acid contents change between 25.27% (white sorghum) and 53.50% (Bablone), linoleic acid contents ranged from 14.60% (Bablone) to 42.67% (Millet) (p < 0.05). However, the amount of potassium in the seeds varied between 1831.34 mg/kg (while sorghum) and 11895.8 mg/kg (Lutop). Generally, protein, oleic acid, amino acid and mineral contents of lupin varieties were higher as compared to those of millet phenol, anthocyanin and sorghum seeds.Öğe Effects of cold-press and soxhlet extraction systems on antioxidant activity, total phenol contents, fatty acids, and tocopherol contents of walnut kernel oils(JAPAN OIL CHEMISTS SOC, 2019) Ahmed, Isam A. Mohamed; Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Osman, Magdi A.; Gassem, Mustafa A.; Salih, Hesham A. A.In this study, physico-chemical properties, fatty acid composition, and tocopherol contents of several walnut kernel oils obtained through cold-press and Soxhlet extractions were investigated. The acidity, peroxide, and unsaponifiable matter of oil samples extracted in the Soxhlet system were found higher. Total phenol contents of the oils obtained in cold press and Soxhlet extraction systems were 121.9 mg GAE/100g (Kaman-2) and 154.6 mg GAE/ 100g (Buyukoba), and between 135.9 mg GAE/100g (Kaman-2) and 163.8 mg GAE/100g (Buyukoba), respectively (p < 0.05). In addition, antioxidant activity valuesof walnut oils obtained in cold press and Soxhlet extractions varied between 17.3% (Kaman-2) and 19.7% (Kaman-5), and between 18.4% (Kaman-2) and 23.8% (Buyukoba), respectively (p < 0.05). Linoleic acid contents of the oil samples extracted in cold-press varied between 55.19% (Kaman-5) and 56.71% (Kaman-2), while that extracted from Soxhlet extraction system varied between 54.47% (Kaman-2) and 55.93% (Buyukoba). gamma-Tocopherol contents of walnut oils extracted in cold press and Soxhlet extraction ranged between 9.41 mg/100g (Buyukoba) and 10.83 mg/100g (Kaman-2), and 8.76 mg/100g (Kaman-5) and 9.33 mg/100g (Kaman-2), respectively, and were statistically significant (p < 0.05).Öğe The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Capparis ovata Desf. var. canescens plant(SPRINGER INDIA, 2020) Özcan, Mehmet Musa; Ahmed, Isam A. Mohamed; Juhaimi, Fahad Al; Uslu, Nurhan; Osman, Magdi A.; Gassem, Mustafa A.; Babiker, Elfadil E.; Ghafoor, KashifThe impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61% (bid size) and 72.78% (small size), whereas the values of fermented ones varied between 12.50% (big size) and 39.09% (small size). TPC of fresh caper buds were found in the range of 357.81 mg GAE/100 g (medium size) and 372.22 mg GAE/100 g (small size), while those of fermented buds were ranged from 167.53 mg GAE/100 g (medium) to 246.01 mg GAE/100 g (small). Apigenin-7-glucoside, (+)-catechin, 1,2-dihydroxybenzene, and 3,4-dihydroxybenzoic, syringic, and gallic acids were the major phenolic compounds in both fresh and fermented caper buds. Overall, this study clearly demonstrated that both fermentation process and bud size significantly affected the antioxidant activity, TPC, and phenolic compounds of caper buds.
