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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 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 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.Öğe The effect of fermentation process on bioactive properties, essential oil composition and phenolic constituents of raw fresh and fermented sea fennel (Crithmum maritimum L.) leaves(NATL INST SCIENCE COMMUNICATION-NISCAIR, 2019) Özcan, Mehmet Musa; Uslu, Nurhan; Figueredo, Gilles; Al Juhaimi, Fahad; Ghafoor, Kashif; Babiker, Elfadtl E.; Alsawmahi, Omer N.; Özcan, Mustafa Mete; Isam , A.; Ahmed, MohamedThe influence of fermentation on antioxidant activity, total phenol, total flavonoid and phenolic compounds of sea fennel and also volatile compounds of sea fennel essential oil was investigated and compared with fresh samples. Antioxidant activity, total fenolic and flavonoid contents decresed from 89.79 to 63.13%; from 259.58 to 77.92 mg/100 g; from 2114.67 to 390.50 mg/100 g, respectively. Twenty-six and thirty-three components of sea fennel oils were identified in raw and fermented sea fennel, accounting to about 99.99% and 99.44% of the total oil, respectively. The raw and fermented sea fennel leaves contained 22.31 and 1.32% sabinene, 12.08% and 7.45% limonene, 10.30% and 11.61% beta-phellandrene, 8.59% and 9.17% (Z)-beta-ocimene, 7.08% and 3.55% alpha-pinene, 28.36% and 42.05% gamma-terpinene, 2.57% and 8.64% terpinene-4-ol, respectively. Dominant phenolic compounds were (+)-catechin, gallic acid, 3,4-dihydroxybenzoic acid and p-coumaric acid. Generally, all of the phenolic compounds reduced the effect of microorganisms during,. However, essential oil contents of sea fennel were not effected from fermentation process.Öğe Effect of location on some physico-chemical properties of prickly pear (Opuntia ficus-indica L.) fruit and seeds(WILEY, 2019) Belviranlı, Büşra; Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Ghafoor, Kashif; Babiker, Elfadil E.; Alsawmahi, Omer N.Total phenolics, beta-carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 mu g/kg, and 124.82 and 240.25 mg/kg, respectively. K and Ca values of prickly pear fruits changed between 1,908.10 and 3,981.90 mg/kg, and 136.79 and 1,224 mg/kg, respectively. Amounts of gallic acid, 3,4-dihydroxybenzoic acid, catechin, 1,2-dihydroxybenzene, syringic acid contents of prickly pear fruit pulps ranged from 0.86 to 166.02 mg/kg, 2.17 to 4.75 mg/kg, 3.29 to 15.55 mg/kg, and 1.63 to 14.14 mg/kg, respectively. Palmitic, stearic, oleic, and linoleic acids values of seed oils changed between 11.22 and 11.77%, 2.97 and 3.23%, 13.61 and 15.46%, and 60.94 and 63.38%, respectively. Effect of location on seed oil, brix(o), saccharose, raffinose, total phenolic content, beta-carotene, ascorbic acid values of prickly pear fruits and oleic acid, linoleic acid, erusic acid contents of seed oils is significant in p Prickly pears grown in limited quantities in Turkey can be used as fresh fruit, juice, jam, and marmalade due to rich in total phenol, phenolic constituents, mineral contents, and antioxidant activity. Because, 3,4-dihydroxybenzoic acid, 1,2-Dihydroxybenzene, gallic acid, catechin, quercetin, resveratrol, isorhamnetinreadily absorbable carbohydrates, minerals, vitamin C, and soluble fibers are main components of prickly pear fruits. Their seeds considered as waste material during fruit processing can be used as industrial oil due to fatty acid compositions. Prickly pear fruits due to mineral contents can provide tonic effect.Öğe 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.Öğe 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.Öğe Influence of storage and oasting on the quality properties of kernel and oils of raw and roasted peanuts(JAPAN OIL CHEMISTS SOC, 2018) Al-Juhaimi, Fahad Y.; Ghafoor, Kashif; Babiker, Elfadil E.; Özcan, Mehmet Musa; Aadiamo, Oladipupu Q.; Alsawmahi, Omer N.The changes in chemical properties of the peanut varieties (NC-7 and COM) in the raw and roasted forms stored at 30 degrees C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and COM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw COM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted COM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and COM oils. In addition, the alpha-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing.