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Journal of Traditional Chinese Medicine 2020年第6期40卷 947-955页

作者： hassan barakat Tariq I.Almundarij Department of Food Science and Human Nutrition College of Agriculture and Veterinary MedicineQassim UniversityBuraydah 51452Saudi Arabia Food Technology Department Faculty of AgricultureBenha University13736 MoshtohorQaliuobiaEgypt Department of Veterinary Medicine College of Agriculture and Veterinary MedicineQassim UniversityBuraydah 51452Saudi Arabia

OBJECTIVE:To investigate the effect of Anastatica hierochuntica ethanolic(KEE),aqueous(KAE)extracts,and their combination against CCl4-induced hepatotoxicity in ***:The HPLC analysis for KEE and KAE was quantitatively carried *** liver markers,antioxidant enzymes,and histopathological alterations were examined then total hepatoprotection potential was ***:Among 9 identified phenolic compounds(PC)in KEA,sinapic acid was the highest while syringic acid was the highest among 21 identified PC in *** flavonoids were identified in KEE and two in KAE using HPLC,*** administration of KEE,KAE,and KEE+KAE at 250 mg/kg body weight significantly reduced aspartate aminotransferase(AST),alanine aminotransferase(ALT)levels,alkaline phosphatase(ALP),total bilirubin(TBILI),and also attenuated histopathological ***,they reduced malondialdehyde(MOD),restored reduced-glutathione(GSH),and enhanced superoxide dismutase(SOD)***,KAE,and KEE+KAE protected the liver from CCl4-hepatotoxicity as they mainly attenuating oxidative *** hepatoprotection was about 128.3%,114.5%,and 103.8%for KEE,KAE,and KEE+KAE,***:Biochemical observations,supplemented by histopathological examination revealed that AH affords extract-depending protection against CCl4-hepatotoxicity.

关键词： Phenolic compounds Anastatica hierochuntica Liver markers Antioxidant enzymes Hepatoprotection

Preserving apple(Malus domestica ***)fruit bioactive substances using olive wastes extract-chitosan film coating

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Information Processing in Agriculture 2017年第1期4卷 90-99页

作者： Ibrahim Khalifa hassan barakat Hamdy A.El-Mansy Soliman A.Soliman Food Technology Department Faculty of AgricultureBenha UniversityMoshtohor13736 QaliuobiaEgypt Food Science and Human Nutrition Department College of Agriculture and Veterinary MedicineQassim UniversityBuraidahSaudi Arabia

Apple fruits have components of therapeutic *** components,to a great extent,decline or decompose during post-harvest that negatively affect fruit *** fruit-filming has proved useful in maintaining these *** study aims,therefore,at enhancing Chitosan coating-film performance by mixing with some olive wastes extracts of leaf and pomace *** fruits were sprayed with six different coating formulas including chitosan-water wax coating,in addition to the uncoated ***,the total phenolic,flavonoids,antioxidants,pigments,weight loss,decay area,and microstructure were *** bioactive substances drastically changed in uncoated rather than coated ***,weight loss and decay area significantly increased in uncoated ***,the addition of olive leaf extract to chitosan coating films meaningfully reduced the gradual decline in total phenolic,flavonoids and *** pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1C for 35 ***,both olive leaf and pomace extracts enhanced the coating distribution,due to no pores were observed in the fruits’***,incorporation of olive leaf extracts with 2%into chitosan coating solution was the best formula comparable with the ***,olive wastes extracts,incorporated into chitosan fruit coatings;relatively improve the nutritional quality of apple fruits during post-harvest.

关键词： Olive wastes extracts Chitosan Coating Nutritional quality Microstructure analysis

Bio-Control of <i>Alternaria alternata</i>during Banana Storage by Purified AFP Using Isoelectric Focusing Technique

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Food and Nutrition Sciences 2014年第15期5卷 1482-1495页

作者： hassan barakat Department of Food Science Faculty of Agriculture Benha University 13736 Moshtohor Kaliuobia Egypt

Interestingly, antifungal protein AFP was purified from Aspergillus giganteus supernatants with modified isoelectric focusing procedure after adaptation of the secretion conditions. Subsequently, the antifungal activity as well as the mode of action against Alternaria alternata was tested in vitro. Moreover, different concentrations of AFP were applied to banana fruits for 15 days at 20°C in vivo. Obtained results illustrated that A. giganteus was able to secrete about 39.78 ± 2.39 mg AFP·l-1 Olson medium. The employed ammonium sulfate (AS 75%) precipitation procedure followed by dialysis steps yielded about 16 - 22 mg AFP·l-1 culture supernatant with general mean of 18.67 ± 1.98 mg·l-1. The lost amount of AFP during purification using AS and 3KDa cut-off dialysis membrane is about 50% thus, purification procedure must be further improved. Indeed, concluded results from MIC and hyphal extension inhibition test noticed that AFP was efficiently affected by either growth or hyphae form of A. alternata in vitro. The MIC of AFP against A. alternata was 2μg·ml-1. However,short, thick and highly septated hyphae with damaged constricted apical regions extruding from condensed mycelium aggregates in treated hyphae compared to the untreated culture was remarkably shown. The mode of action of in vitro experiment manifested that AFP was effective to act the fungal cell and permeabilize the cell membrane of A. alternata. Furthermore, the in vivo experiment showed that AFP could reduce post-harvest decay on banana caused by A. alternata. AFP at concentration of 15 and 25 μg·ml-1 exhibit Alternaria decayed reduction by 45.45% and 77.27%, respectively. While no Alternaria decayed area was observed when 50 μg·ml-1 was applied during the storage time. Quantification of DNA by species-specific PCR could exude a positive correlation between the DNA amount and decayed area. In conclusion, AFP can be efficiently used as a bio-preservative agent during storage and handling of banana

关键词： Antifungal Protein (AFP) Alternaria alternata Isoelectric Focusing Antifungal Activity

Effect of Frying-Cooking on Nutritional and Bioactive Compounds of Innovative Ovo-Vegetarian Diets

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Food and Nutrition Sciences 2014年第16期5卷 1577-1590页

作者： hassan barakat Department of Food Science Faculty of Agriculture Benha University 13736 Moshtohor Kaliuobia Egypt

Vegetarian diets are becoming increasingly popular as meat prices as well as health concerns rise. Many people are cutting down or cutting out meat in favor of a full vegetarian diet. In present study, the applicability of different vegetables for producing ready-to-use and ready-to-eat chickpea-based ovo-vegetarian diets (OVDs) was investigated. Herein, six different vegetables (cauliflower, taro, green zucchini, pea, bean and spinach) were formulated with 25% chickpea and additional edible ingredients to produce ready-to-use OVDs. Subsequently, chemical composition, minerals content, bioactive compounds and antioxidant activity of those OVDs were investigated. However, ready-to-eat OVDs were organoleptically evaluated after frying as common cooking method. Results of composite analysis indicated 67.73% to 73.17%, 23.20% to 37.12%, 1.86% to 2.63%, 7.63% to 9.53%, 9.06% to 9.82% and 39.24% to 55.28% for moisture, crude protein, lipids, ash, fiber, and carbohydrates contents in ready-to-use OVDs, respectively. After frying, lipid content was increased in fried diets which changed the chemical composition and caloric value. Significant differences (p < 0.05) were found between macro- and micro-nutrients content of ready- to-use and ready-to-eat OVDs. The ready-to-use OVDs exhibit appropriate content of ascorbic acid, chlorophylls, carotenoids, flavonoids, and flavonols which basically depends on their ingredients. Frying process dramatically affected the ascorbic acid, chlorophylls, flavonoids, flavonols, and carotenoids contents. High organoleptic acceptability of ready-to-eat OVDs was recorded to confirm theconsumer attractiveness further. In conclusion, the possibility of producing healthy ready-to-eatand ready-to-use OVDs incorporated with common consumed vegetables could provide a promising approach for improving human health and dietary pattern as well as for selecting the optimum processing conditions for innovative OVDs.

关键词： Frying Phytochemicals Bioactive Compounds Antioxidant Activity Ovo-Vegetarian Diets Health Benefits

Physicochemical Properties of Moringa oleifera Seeds and Their Edible Oil Cultivated at Different Regions in Egypt

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Food and Nutrition Sciences 2016年第6期7卷 472-484页

作者： hassan barakat Galal A. Ghazal Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah Saudi Arabia

Moringa oleifera is a plant that successfully grows recently in Egypt and has rich of nutrients seeds with valuable content of edible oil. The present study aimed at determining the physicochemical properties of moringa seeds and their extracted oil of which cultivated at different regions in Egypt. Obtained results revealed that protein, lipid, ash, fiber and total carbohydrate contents were in range of 34.51% - 36.5%, 28.62% - 30.06%, 4.22% - 5.06%, 10.92% - 12.16% and 19.00% - 20.29%, respectively. Consequently, caloric value was around 450.36 - 451.32 kcal 100 g-1 for dried moringa seeds. As confirmed, dried moringa seeds are considered as a rich source of dietary minerals. TPCs content of M. oleifera seed were ranged from 16.9 - 18.5 mg GAE g-1 dw. The anti-oxidants activity was in a range of 0.17 - 0.28 μmol TE g-1 dw (DPPH scavenging activity) and was in a range of 4.19 - 6.29 μmol TE g-1 dw (DPPH scavenging activity). The chlorophyll a, chlorophyll b, carotenoids, flavonoids and flavonols contents were ranged from 0.93 to 1.78, 4.89 to 8.41, 13.53 to 19.56 mg g-1 dw, 3.30 to 5.40 and 2.30 to 4.10 mg QE g-1 dw, respectively. Obviously, the individual essential amino acids (EAAs) and nonessential amino acids (NEAAs) recorded higher contents when compared to referenced protein. Total AA showed in triple amount in moringa protein when compared FAO standard. The acid value, iodine value, unsaponificable matter, peroxide value, refractive index, saponification value of cold pressed moringa seeds oil found to be 0.29 - 0.37 mg·g-1, 65.7 - 67.5, 0.60 to 0.74 g 100 g-1, 1.67 - 2.47 mEq/Kg, 1.4607 - 1.4613, 171.7 to 178.3 mg KOH g-1, respectively. Clearly, the unsaturated fatty acids (USFA) contents of M. oleifera edible oils were 77.14% - 84.98%, especially oleic (73.30% - 79.58%). On the contrary, the saturated fatty acids (SFA) recorded 15.00% - 22.83% where palmitic

关键词： Moringa oleifera Chemical Composition Amino Acids Fatty Acids Physicochemical Properties

Effect of Carrot and Pumpkin Pulps Adding on Chemical, Rheological, Nutritional and Organoleptic Properties of Ice Cream

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Food and Nutrition Sciences 2018年第8期9卷 969-982页

作者： Mohamed F. Y. hassan hassan barakat Department of Dairy Science Faculty of Agriculture Sohag University Sohag Egypt Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Department of Food Science and Human Nutrition College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia

Ice cream manufactured using a substantial amount of pumpkin pulp (PP) and carrot pulp (CP) has a high organoleptic acceptability. PP and CP were added to typical control ice cream (TC) up to 20%. Through adding PP and CP, natural flavor, unique color, and health-promoting constituents were presented. The resultant ice cream was subjected to chemical, rheological, nutritional, and organoleptic properties investigation. Results revealed that dry matter especially SNF in both PPand CP-ice creams were increased significantly. Accordingly, ash, fiber, and available carbohydrates contents were significantly increased whereas opposite result was recorded for crude protein as a result of PP and CP substitution. The ice cream containing high PP and CP contents had higher melting resistance and lower overrun %. Health beneficial phytochemicals such as carotenoids, flavonoids (TF), flavonols (TFL), and vit. C were commonly detected in PP and CP-ice creams, reflecting the attributes of PP and CP ingredients. PP and CP-ice cream had the valuable content of TPC, vit. C and antioxidant capacity. However, only ice cream made with 15% of PP and CP was highly accepted than others. Therefore, it is possible to use a substantial amount from PP and CP to produce ice cream up to 15% with retained much of natural color, unique vit. C, TPC, carotenoids, TF, TFL contents as well as valuable antioxidant capacity. Health beneficial compounds and organoleptic attributes of prepared ice cream formulas were encouragingly the commercial possibility of using PP and CP for scaling up further.

关键词： Ice Cream Pumpkin Carrot Chemical Physical and Nutritional Properties

Chemical, Nutritional, Rheological, and Organoleptical Characterizations of Stirred Pumpkin-Yoghurt

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Food and Nutrition Sciences 2017年第7期8卷 746-759页

作者： hassan barakat Mohamed F. Y. hassan Department of Food Technology Faculty of Agriculture Benha University Benha Egypt Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia Department of Dairy Science Faculty of Agriculture Sohag University Sohag Egypt

Pumpkin contains considerable amounts of bioactive compounds which hardly valorized in dairy products. This study aims to investigate the chemical, nutritional, rheological, and organoleptical properties of prepared stirred pumpkin-yoghurt. Stirred yoghurt with three different pumpkin varieties pulp [American (AP), Domestic (DP), and Indian (IP) pumpkin] at 15% was prepared and stored at 5°C ± 1°C up to 14 d. The chemical properties of yoghurts include protein, fat, crude fiber, and available carbohydrates were significantly affected by adding pumpkin without remarkable change in caloric value. Addition of pumpkin pulps decreased the pH and increased the acidity of stirred pumpkin-yoghurt significantly (P -1 in all stirred yoghurts after 1 d. After that, it was increased without notable effect of adding pumpkin pulps, and with slight simulation in LAB, growth was noticed in DP and IP yoghurts. Total phenolic compounds (TPC), total flavonoid (TF), total flavonols (TFL), carotenoids contents, and antioxidant capacity of pumpkin-yoghurts were significantly increased. Fortifying yoghurt with pumpkin pulp was associated with a statistically significant effect on sensory parameters such as flavor, color, and overall acceptability. Scores of AP yoghurt showed the highest score which significantly differed from CY. It is obviously showed that panelists were favored the prepared stirred pumpkin-yoghurt. Thus, it is recommended that adding pumpkin pulps increases yoghurt health benefits and could be scaled up further.

关键词： Pumpkin Stirred Yoghurt Fortification Bioactive Compounds Quality Consumer Acceptability

Chemical Composition, Antibacterial and Antioxidant Activities of Thyme Essential Oil (<i>Thymus vulgaris</i>)

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Food and Nutrition Sciences 2018年第5期9卷 433-446页

作者： Hamad S. Aljabeili hassan barakat hassan A. Abdel-Rahman Animal Production and Breeding Department College of Agriculture and Veterinary Medicine Qassim University Buraidah KSA Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah KSA Veterinary Medicine Department College of Agriculture and Veterinary Medicine Qassim University Buraidah KSA

Herbal medicine from natural resources plays an important role as antibacterial and antioxidant agents. The present investigation was designed to evaluate the antibacterial and antioxidant properties of thyme (Thymus vulgaris L.) essential oil (TEO) and/or chitosan (CH) in vitro. Results indicated that TEO exhibited high radical scavenging activity (RSA) toward DPPH, ABTS, linoleic acid deterioration and iron chelation activity. TEO exhibited high amount of total phenolic compounds (TPC) related to its terpenes. The TPC of TEO was 177.3 mg GAE g-1 demonstrated 149.8 μmol of TE g-1 DPPH-RSA and 192.4 μmol of TE g-1 ABTS-RSA. The antioxidant capacity of TEO exhibited 68.9% reduction when evaluated by β-carotene bleaching assay. The reducing power activity related to iron chelation was 142.8 μmol of AAE g-1. The TEO exhibited a high content of Thymol (41.04%) as major compound over 14 identified components by GC-MS analysis followed by 1,8-Cineole (14.26%), γ-Terpinene (12.06%), p-Cymene (10.50%) and α-Terpinene (9.22%). TEO exhibited antimicrobial activity in vitro and MIC noticed that TEO was efficiently affected pathogens in vitro. Indeed, CH exhibited negligible or very low antimicrobial activity. In conclusion, both investigated TEO and TEO-CHmix have strong antibacterial activity against many pathogenic bacteria and need exploitation as an alternative source of natural antibacterial and antioxidant agents for potential applications.

关键词： Thymus vulgaris Essential Oil Antimicrobial Activity Antioxidant Activity

Chemical, Nutritional and Organoleptical Characteristics of Orange-Based Formulated Low-Calorie Jams

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Food and Nutrition Sciences 2015年第13期6卷 1229-1244页

作者： Rafeek M. Abolila hassan barakat hassan A. El-Tanahy Hamdy A. El-Mansy Food Technology Department Faculty of Agriculture Benha University Banha Egypt

Twelve low-calorie orange-based formulated jams were prepared mainly from orange, pumpkin and papaya, and then sweetened using fructose (F), stevioside (St) and sucralose (Su). The nutritional value of formulated jams was estimated after the approximate chemical composition and total soluble solid have been determined. The effect of storage on total phenolic compounds, antioxidant capacity, carotenoids content and vitamin C was investigated. Organoleptical attributes of prepared low-calorie jams were done as well. Results indicated that the nutritive value [kcal 100 g–1 fw] ranged from 88.10 ± 0.60 to 164.34 ± 0.41;total phenol content (TPC, mg GAE 100 g–1 fw] ranged from 188.52 ± 2.45 to 411.79 ± 3.3;the antioxidant capacity (μmol TE g–1 fw) ranged from 14.57 ± 0.86 to 32.39 ± 1.19;total carotenoids [mg 100 g–1 fw] ranged from 115.20 ± 5.66 to 204.33 ± 4.21;vitamin C [mg 100 g fw] ranged from 8.94 ± 1.07 to 28.77 ± 4.46;total soluble solids [Brix] ranged from 22.53 ± 0.05 to 43.37 ± 0.13. Jams storage for a period of 12 months at room temperature led to a decrease in vitamin C content, TPC, antioxidant capacity, while total soluble solids (TSS) and carotenoids increased during storage. The results of organoleptical attributes showed that the formulas O11, O1 had the highest score of color and odor respectively while O7 recorded maximum score for taste, texture and bitterness respectively. Statistical analysis showed that storage intervals and treatments had a significant (p < 0.05) effect on sensory quality of diet jam. The organoleptical characteristics were affected with the extension of shelf-life. Addition of stevioside and sucralose to formulate the low-calorie jam increased total phenol and antioxidant capacity, improved color, taste and produced targeted low-calorie jams. The use of sweeteners such as fructose, sucralose and stevioside in the manufacture of orange diet jam was shown to be satisfactory, resulting in low-calorie jams, improved the quality and

关键词： Low-Calorie Jam Chemical Nutritional Organoleptical Characteristics

Nutritional, Chemical and Organoleptical Characteristics of Low-Calorie Fruit Nectars Incorporating Stevioside as a Natural Sweetener

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Food and Nutrition Sciences 2017年第1期8卷 126-140页

作者： hassan barakat Abdulaziz Al-Furaydi Abdulelah Al-Harbi Ali Al-Shedookhi Food Science and Human Nutrition Department College of Agriculture and Veterinary Medicine Qassim University Buraidah Kingdom of Saudi Arabia Food Technology Department Faculty of Agriculture Benha University Moshtohor Egypt

The study is aiming at preparation of low-calorie fruit nectars for diabetes and weight maintaining approaches as well as consumer satisfaction. Therefore, twenty low-calorie fruit-based formulated nectars were prepared mainly from orange, pomegranate, guava and mango pulps which sweetened with sucrose or sucrose— replaced at 25%, 50%, 75% and 100% using stevioside. Primitively, the yield of fresh fruits had been calculated. Consequently, nutritional, chemical and organoleptical characteristics of prepared fruit nectars have been determined. Results indicated that total solids content was in range of 5.57% - 13.20%, 9.90% - 14.37%, 8.25% - 13.27% and 8.25% - 16.50% for orange, pomegranate, guava and mango nectars, respectively. Dependently, caloric value resulted 21.57 to 51.08, 38.31 to 55.62, 31.93 to 51.37 and 31.93 to 63.86 kcal 100 g-1 fw for orange, pomegranate, guava and mango nectars, respectively. Total phenols content [TPC, mg GAE 100 g-1 dw] ranged from 665.12 to 747.41, 1180.42 to 1319.47, 742.54 to 848.27 and 418.01 to 472.42 for orange, pomegranate, guava and mango nectars, respectively. The antioxidant capacity by DPPH method [μmol TE g-1 dw] ranged from (20.79 to 26.51), (47.13 to 56.56), (60.68 to 69.25) and (8.39 to 13.32) for orange, pomegranate, guava and mango nectars, respectively. Total carotenoids [mg 100 g-1 dw] were the highest in mango nectars ranged from (102.99 to 110.52) in mango nectar with 100% sugar and mango nectar with 100% stevioside, respectively. Anthocyanins content recorded 6.14 mg 100 g-1 dw in pomegranate nectar with 100% sugar, while increased to be 9.01 mg 00 g-1 dw in pomegranate nectar with 100% stevioside. Ascorbic acid [mg 100 g fw] ranged from 23.41 to 27.53, 15.73 to 18.32, 25.72 to 30.87 and 18.07 to 20.98 for orange, pomegranate, guava and mango nectars, respectively. The results of organoleptical attributes showed no effect of sugar substituting by stevioside on color, odor and mouth feel. The most dramatic effect

关键词： Low-Calorie Nectar Chemical Nutritional Organoleptical Characteristics