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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 Effect of heating process on oil yield and fatty acid composition of wheat germ(WAGENINGEN ACADEMIC PUBLISHERS, 2015) Özcan, Mehmet Musa; Al Juhaimi, Fahad Y.; Ghafoor, K.; Babiker, Elfadil E.; Uslu, NurhanIn this study, fatty acid composition, antioxidant activity, total phenol and oil content of heat-treated wheat germs were investigated. Results of control samples were compared with heated wheat germs at different temperatures (100, 120, 150 and 180 degrees C) and times (5, 8 and 11 min). The maximum yield was obtained when heated at 120 degrees C/11 min with 7.293% and 120 degrees C/8 min with 7.256%, while the minimum oil content was observed at 100 degrees C/11 min with 5.794%. Linoleic, oleic acid and palmitic acids were the major fatty acids of wheat germ oil. The most dominant fatty acids of control samples were linoleic (58.382%), oleic acid (18.554%), palmitic acid (12.926%), and linolenic acid (6.848%). The fatty acid composition of wheat germ oil was not significantly affected by the heating treatment. On the other hand, a decrease was observed in antioxidant activity of heated samples. Wheat germ had the highest total phenol content.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.Öğe Effects of oven and microwave drying on phenolic contents and antioxidant activities in four apple cultivars(WAGENINGEN ACADEMIC PUBLISHERS, 2016) Al Juhaimi, Fahad Y.; Uslu, Nurhan; Bozkurt, D.; Ghafoor, K.; Babiker, Elfadil E.; Özcan, Mehmet MusaFresh fruits can be preserved for later consumption using methods such as drying. However, fruit quality can significantly decline during processing. This study investigates the effects of microwave and oven processing on the preserved quality of dried apple. Heating experiments were performed at two different microwave output powers of 180 and 540 W. Moisture contents of 'Starking' and 'Pink Lady' apple samples dried in a microwave at 180 W were substantially lower than those of other apple cultivars and control groups. Total phenolic contents, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), and antioxidant activity levels, 325.94 mg/100 g (Pink Lady) to 475.63 mg/100 g (Starking), of apples subjected to microwave heating at 540 W were higher than those in apples subjected to 180 W microwave heating and oven drying at 50 and 70 degrees C. The total phenolic contents of control apple cultivars ranged from 87.81 mg/100 g (Golden) to 136.25 mg/100 g (Pink Lady), whilst the total phenolic contents of apple cultivars dried in an oven at 70 degrees C ranged from 299.06 mg/100 g (Pink Lady) to 395.31 mg/100 g (Starking). The antioxidant activity values of control apple cultivars ranged from 11.55 (Pink Lady) to 21.78% (Starking), whilst the antioxidant activity values of apple cultivars dried in a 70 degrees C oven ranged from 38.87 (Pink Lady) to 52.49% (Granny Smith).Öğe Fatty acid composition of three different Moringa leave oils(INNOVHUB SSI-AREA SSOG, 2016) Al Juhaimi, Fahad Y.; Babiker, Elfadil E.; Ghafoor, K.; Özcan, Mehmet MusaPalmitic acid contents of oils ranged from 10.80% (M. molaite) to 17.06% (M. peregrina). Stearic acid contents were found to be between 1.96% (M. peregrina) and 2.77% (M. oleifera). While the lowest oleic acid was found in M. peregrina oil (7.14%), the highest oleic acid was found in M. molaite (51.05%). In addition, linoleic acid contents of moringa leave oils varied from 18.09% (M. oleifera) to 22.66% (M. molaite). Also linolenic acid contents of oil samples were found to be between 7.40% (M. molaite) and 32.53% (M. peregrina).Density (24 degrees C; mg/ml) 0.9037- 0.9068, refractive index (nD 40 degrees C) 1.4581-1.4601, iodine value (I-2/100g) 67.8-71.3, acidity (oleic,%) 2.17-3.21, saponification value (mg KOH/g) 171.7-178.1 and peroxide value (meq O-2/Kg) 1.97-2.61 of Moringa sp. leaf oils were determined.Öğe Fatty acids, tocopherols, minerals contents of Nigella sativa and Trigonella foenum-graecum seed and seed oils(INNOVHUB SSI-AREA SSOG, 2016) Al Juhaimi, Fahad Y.; Matthaeus, Bertrand; Ghafoor, K.; Babiker, Elfadil E.; Özcan, Mehmet MusaSome proximate properties, fatty acids, tocopherols, minerals of their seeds and seed oils of N. sativa and T foenum-graecum were determined. Palmitic, oleic and linoleic acid contents of N. sativa ranged from 11.4% (Saudi Arabia) to 13.0% (Ethiophia), 22.4% (Ethiophia) to 23.3% (Saudi Arabia) and 56.2% (Ethiophia) to 56.8% (Turkey), respectively. In addition, palmitic, oleic, linoleic and linolenic acid contents of T. foenumgraecum changed between 9.5% (Saudi Arabia) and 11.5% (Turkey), 11.7% (Yemen) and 21.3% (Saudi Arabia) and 35.0% (Saudi Arabia) and 43.7% (Turkey) and 21.0% (Turkey) to 29.9% (Yemen), respectively. alpha-Tocopherol contents of fenugreek oil changed between 87.4% (Yemen) and 128.2% (Saudi Arabia); followed by p8 (plastochromanol), Y-tocopherol and beta-tocopherol. As a total tocopherol contents, the total amount of fenugreek oils changed between 94.3% (Yemen) and 136.5% (Saudi Arabia), and was found to higher than the results for N. sativa oil. Ca contents of N. sativa seed changed between 4460 mg/Kg (Saudi Arabia) and 5133 mg/Kg (Ethiophia). K contents of N. sativa ranged from 5948 mg/Kg (Ethiophia) to 7561 mg/Kg (Turkey). Such variation in nutrient contents may be related to variations in regions of cultivation, storage conditions and maturity stage, and climatic differences where the sample seeds were grown.Öğe Inhibitory effect of some plant essential oils on growth of Aspergillus niger, Aspergillus oryzae, Mucor pusillus and Fusarium oxysporum(ELSEVIER, 2017) Ferdes, M.; Al-Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Ghafoor, K.The antifungal effects of sage, rosemary, anise, quinoa and savory essential oils against mycelium growth of Aspergillus niger, Aspergillus oryza, Mucor pusillus and Fusariumoxysporumwere determined in in vitro conditions. While the 10 mu g/ml of savory essential oil showed inhibitory effect against tested fungi, anise oilwas ineffective at the same concentration. The essential oils of savory and sage showed a great inhibitor effects against M. pusillus when compared with other essential oils. The 20 mu g/ml level of savory oil had effective on Aspergillus niger, Aspergillus oryza, Mucor pusillus and Fusarium oxysporum. The essential oils of sage and rosemary were effective on A. oryza, A. niger and Fusarium oxysporumat ligh concentrations (10 and 20 mu g/ml). The essential oil of quinoa showed an antifungal effect at both concentrations (10 and 20 mu g/ml) on all tested fungi. All the tested essential oils showed inhibitory effect against all the selected fungi. (C) 2017 SAAB. Published by Elsevier B.V. All rights reserved.Öğe Oil, fatty acid and tocopherol contents of some aromatic plant seeds(INNOVHUB SSI-AREA SSOG, 2016) Matthaeus, Bertrand; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Babiker, Elfadil E.; Ghafoor, K.The oil contents of the seeds were found to range between 5.9% (fenugreek) and 47.6% (blackcumin). While oleic acid contents of oils vary between 17.49% (fenugreek) and 78.30% (coriander), linoleic acid contents ranged from 10.78% (fennel) to 52.11% (blackcumin). The highest linolenic acid content (20,75%) was established in fenugreek oil. While fenugreek oil contains 1161.7 mg/100g beta-tocopherol, blackcumin oil contained 28.4 mg/100 g beta-tocotrienol. In addition, coriander oil contained 48.1 mg/100 g beta-tocotrienol. Total tocopherol contents of fenugreek, blackcumin and coriander oils were reported at 1202.88, 56.49 and 62.58 mg/100g, respectively.Öğe Some nutritional characteristics and mineral contents in barley (Hordeum vulgare L.) seeds cultivated under salt stress(WAGENINGEN ACADEMIC PUBLISHERS, 2015) Ghafoor, K.; Al Juhaimi, Fahad Y.; Özcan, Mehmet Musa; Jahurul, M. H. A.Barley (Hordeum vulgare L.) is an important food crop grown worldwide and it is important to investigate the quality of its grain as affected by various environmental conditions. In this study, barley was grown under increasing salt stress (0, 40, 80, and 120 mmol/l of NaCl) and the nutritional quality of its seeds was evaluated for their proximate composition, phenolic compounds and micro-and macro-mineral contents. Phenolic compounds of barley seeds increased significantly from 1.75 (control) to 1.95 mg gallic acid equivalent/g dry weight of barley seed in 120 mmol/l NaCl. Cu, Mg, and Ni contents were decreased whereas Fe, Mo, and Zn contents were increased significantly by increasing salinity. Among the macro-minerals in barley seeds cultivated under salt stress only K contents increased whereas Ca, Mg, P, and S contents were decreased significantly.