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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 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 The effect of rosemary essential oil on physico-chemical properties of extra-virgin olive oil stored in colourful bottles(WAGENINGEN ACADEMIC PUBLISHERS, 2016) Al Juhaimi, Fahad Y.; Uslu, Nurhan; Özcan, Mehmet Musa; Ghafoor, K.; Babiker, E. E.The aim of the study was to investigate the effect of both storage material colour (red, green, yellow and transparent glass bottle) and rosemary essential oil on the physico-chemical properties of extra-virgin olive oil. For this reason, free fatty acid, peroxide value, viscosity, colour and fatty acid composition of oils were measured at regular intervals. Free fatty acid and peroxide values of olive oils stored in different coloured bottles increased partly during storage. After 90 days of storage, free fatty acid values of samples changed between 0.78 and 0.89 mg KOH/g oil. By the 90th day of storage peroxide values of samples had changed from 32.75 to 79.46 meq O-2/kg oil, whereas the peroxide value of the control group on the 90th day was 94.55 meq O-2/kg. On the first day (0 day), 'L*', 'a*' and 'b*' values of control groups were determined to be 70.81, -3.69 and 38.26, respectively. During storage, these values partly increased. Linoleic acid (40.95-43.92%), oleic acid (33.04-34.99%) and palmitic acid (12.38-13.58%) were the major fatty acids of olive oils. In view of the analysis, the best results were obtained from oil stored in a green bottle. The addition of rosemary essential oil reduced lipid oxidation and showed an antioxidant effect when compared with the control group.