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Performance and Adaptation of the Vallerani Mechanized Water Harvesting System in Degraded Badia Rangelands

Journal of Environmental Science and Engineering 2011年第10期5卷 1370-1380页

作者： i.a. gammoh T.Y. Oweis Department of Horticulture and Crop Sciences Faculty of Agriculture University of Jordan Amman 11942 Jordan international Center for Agricultural Research in the Dry Areas （i.a.DA） Aleppo Syria

Rainwater harvesting in micro-catchments such as contour ridges and semicircular bunds is an option for utilizing the limited rainfall, improving productivity and combating land degradation in dry rangeland areas （Badia）. However, implementation of this practice using manual labor or traditional machinery is slow, tedious and costly, and often impracti.a. on a large scale. These limi.a.ions can be overcome using the ＂Vallerani＂ plow for quickly constructing continuous and intermittent ridges. The plow （model Delfino （50 Mi/CM）, manufactured by Nardi, i.a.y） was tested and adapted to dry steppe （Badia） conditions in Jordan. The performance of the machine, its weaknesses and potential improvements were assessed in the 2006/07 season at three sites on 165 hectares of various terrain, slope and soil conditions. The performance parameters included effective field capacity （EFC）, machine efficiency （ME） and fuel consumption （FC）. Field tests were carried out at different tractor （134 HP） traveling speeds, pit sizes and contour spacings. Overall mean performance indi.a.ors gave an EFC of 1.2 ha/h, 51% ME and an average FC of 5.15 liter/ha. increasing ridge spacing had a small effect on ME where, increasing traveling speed had a greater effect. A guide table was developed, relating performance parameters with ridge spacing, speed, and bund size setting. This could be a useful reference for the implementation and management of mechanized micro-catchment construction in the Badia. The system performed well in the construction of continuous ridges. However, it was unable to construct intermittent ridges at speeds over 4km/h; problems were encountered in properly staggering the bunds at successive contours.

关键词： Land degradation contour micro-catchments Vallerani system machine capacity machine efficiency Badia.

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Contour Laser Guiding for the Mechanized ＂Vallerani＂ Micro-catchment Water Harvesting Systems

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Journal of Environmental Science and Engineering 2011年第10期5卷 1309-1316页

Mechanized construction of micro-catchments for water harvesting （WH） was successfully tested in the Badia （dry rangeland） areas in Syria and Jordan, using the ＂Vallerani＂ plow, model Delfino （50 Mi/CM）, manufactured by Nardi, i.a.y. The plow was able to construct intermittent and continuous contour ridges, and could potentially be used to rehabili.a.e degraded rangelands. However, one major issue for large-scale implementation is the high cost and time required to manually identify contours for the plow to follow. Most existing auto-guiding systems, as usually used in road construction and agricultural land leveling, were expensive or impracti.a.. The objective, therefore, was to add, adapt, and evaluate an auto-guiding system to enable a tractor to follow contours without demarcation through conventional surveying. A low-cost Contour Laser Guiding （CLG） system, with specifi.a.ions that suit the contour ridging in undulating topographic conditions of dry rangelands, was chosen, adapted, mounted, and tested, under actual field conditions. The system consisted mainly of a portable laser transmitter and a tractor-mounted receiver, connected to a gui.a.ce display panel. The system was field-tested on 95 ha of land where the system capacity was determined under different terrains, slopes （1-8%）, and ridge spacings （4-12 m）. The easy adaptation and implementation of the CLG to the ＂Vallerani＂ unit tripled the system capacity, improved efficiency and precision, and substantially reduced the cost of constructing micro-catchments for WH. The system is recommended for large-scale rangeland rehabili.a.ion projects in the dry areas, not only in West Asia, but worldwide.

关键词： Badia land degradation contour micro-catchments laser guiding Vallerani system.

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Autophagy in cancer biology and therapy

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Frontiers in Biology 2014年第1期9卷 35-50页

作者： Noor gammoh Simon WiLKiNSON Edinburgh Cancer Research UK Centre MRC Institute of Genetics and Molecular Medicine University of Edinburgh Crewe Road SouthUnited Kingdom EH4 2XR

The role of macroautophagy （hereafter autophagy） in cancer biology and response to clini.a. intervention is complex. it is clear that autophagy is dysregulated in a wide variety of tumor settings, both during tumor initiation and progression, and in response to therapy. However, the pleiotropic mechanistic roles of autophagy in controlling cell behavior make it difficult to predict in a given tumor setting what the role of autophagy, and, by extension, the therapeutic outcome of targeting autophagy, might be. in this review we summarize the evidence in the literature supporting pro- and anti-tumorigenic and -therapeutic roles of autophagy in cancer. This overview encompasses roles of autophagy in nutrient management, cell death, cell senescence, regulation of proteotoxic stress and cellular homeostasis, regulation of tumor-host interactions and partici.a.ion in changes in metabolism. We also try to understand, where possible, the mechanistic bases of these roles for autophagy. We specifi.a.ly expand on the emerging role of geneti.a.ly- engineered mouse models of cancer in shedding light on these issues in vivo. We also consider how any or all of the above functions of autophagy proteins might be targetable by extant or future classes of pharmacologic agents. We conclude by briefly exploring non-canoni.a. roles for subsets of the key autophagy proteins in cellular processes, and how these might impact upon cancer.

关键词： autophagy cancer inflammation metabolism apoptosis homeostasis

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Chemi.a. Composition, Phenolics, Anthocyanins Concentration and Antioxi.a.t Activity of Ten Wild Edible Plants

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Food and Nutrition Sciences 2015年第7期6卷 581-590页

作者： Khalil i. Ereifej Hao Feng Taha Rababah Ali.a.majwal Muhammad Alu’datt Sana i. gammoh Layal i. Oweis Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign Urbana USA Department of Food Science and Human Nutrition Jordan University of Science and Technology Irbid Jordan Department of Community Health Sciences College of Applied Medical Sciences King Saud University Riyadh Saudi Arabia

Plants were collected and prepared for chemi.a. analysis, total phenolics, anthocyanins concentrations, and free radi.a. scavenging activity. Results showed that, protein concentration of Malva parviflora (22.9%) was the highest among the plants. Ruta chalepensis had high levels of fat and carbohydrates (4.2% and 51.7%, respectively), but had the lowest level of ash (8.7%). Mineral concentrations varied and found to have appreciable amounts of Ca, Na, K, Cu, Fe, Mg, Mn, Zn and P. Total phenolic ranged from 163.1 (Tetragonolobus palaestinus) to 1328.8 mg GAE/100g (Ruta chalepensis). Anthocyanins ranged between 18.1 (Gundelia tournefortii) and 100.1 mg/100g (Rumex acetosella). These plants differed in free radi.a. scavenging activity. it was concluded that these plants could be considered as natural sources for antioxi.a.ts and valuable natural resources as a new addition to the diet of inhabi.a.ts.

关键词： Wild Edible Plants Total Phenolics Anthocyanins Antioxi.a.t Activity DPPH

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Encapsulation-based technologies for bi.a.tive compounds and their appli.a.ion in the food industry:A roadmap for food-derived functional and health-promoting ingredients

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Food Bioscience 2022年第6期50卷 1-16页

作者： Muhammad H.Alu'datt Mohammad Alrosan Sana gammoh Carole C.Tranchant Mohammad N.Alhamad Taha Rababah Roa'a Zghoul Haya Alzoubi Salsabeel Ghatasheh Kawther Ghozlan Thuan-Chew Tan Department of Nutrition and Food Technology Faculty of AgricultureJordan University of Science and TechnologyP.O.Box 3030Irbid22110Jordan Food Technology Division School of Industrial TechnologyUniversiti Sains Malaysia11800 USMPenangMalaysia School of Food Science Nutrition and Family StudiesFaculty of Health Sciences and Community ServicesUniversité de MonctonMonctonNew BrunswickE1A 3E9Canada Department of Natural Resources and Environment Faculty of AgricultureJordan University of Science and TechnologyP.O.Box 3030Irbid22110Jordan School of Agriculture and Food Faculty of Veterinary and Agricultural SciencesThe University of MelbourneParkville3010VICAustralia

Some of the most commonly used agri-food products worldwide are vegetable and fruit-based products that are rich in bi.a.tive compounds such as vi.a.ins,polyphenols,and other ***,many of these molecules are sensitive and susceptible to oxi.a.ion and degradation during food processing,particularly when exposed to *** review examines the effect of encapsulation on bi.a.tive compounds and how encapsulation technologies can be leveraged in the food industry to protect and optimize the functional properties of naturally occurring food *** can also assist with the creation of desi.a.le sensory attributes(e.g.,aroma,texture,color,and taste),thus playing a major role in the design and development of novel foods and *** is one of the few technologies experiencing continued growth due to its unique potentialities,high versatility and extensive range of *** types of food grade encapsulating materials,also known as wall,coating,shell or carrier,can be employed,including proteins,polysaccharides(e.g.,gums),other biopolymers,and *** owes its success to its proven record as an effective process for preserving the encapsulated bi.a.tives from the surrounding conditions,while assisting with optimized delivery and controlled release of the transported active *** the multiple variations and appli.a.ions of encapsulation,micro-and nanoencapsulation of food-derived bi.a.tives are the main focus of this review,which discusses the underlying principles,technologi.a. developments,as well as current and foreseeable appli.a.ions aimed at protecting and enhancing the functionalities of biologi.a.ly active ingredients in food systems.

关键词： Food bi.a.tives Microencapsulation Nanoencapsulation Wall materials Encapsulation techniques Complexation Physicochemi.a. properties Storage stability Biofunctional properties Bi.a.ai.a.ility

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Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determi.a.ion in Selected Spices

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Food and Nutrition Sciences 2016年第1期7卷 20-29页

作者： Sufyan H. Tashtoush Khalil i. Ereifej Hao Feng Taha M. Rababah Muhammad H. Al-U’datt Sana gammoh Ghaid J. Al-Rabadi Department of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign USA Department of Ani.a. Production Faculty of Agriculture Mutah University Al-Karak Jordan

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber offici.a.e Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were determined using acidified (1% HCl) solvents (methanol, ethanol and acetone) at three temperatures (20℃, 40℃ and 60℃). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sumac and cinnamon had the highest levels of anthocyanins, while for the acetone the cinnamon indi.a.ed the highest amount of anthocyanins when methanol and ethanol were used as extracting solvents at 20℃. At 40℃ using ethanol, sumac showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnamon. At 60℃, cinnamon showed the highest level of anthocyanins when methanol and acetone were the solvents, while sumac had the highest anthocyanins level using ethanol as solvent. HPLC results showed ten phenolic acids found in those spices and varied in their concentrations. Gallic acid had the highest level (1642.3 mg/100g) (cloves). Gentisic acid had the lowest level (1.2 mg/100g) in ginger. Also sumac showed the highest level of chlorogenic acid (1528.7 mg/100g). Some acids were not found in some spices, for instance, benzoic acid was not found in coriander, cumin, ginger, green cardamom, cinnamon and sweet laurel.

关键词： Spices Anthocyanins Phenolic Acids HPLC and Acidified Solvents

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Effect of Extractant and Temperature on Phenolic Compounds and Antioxi.a.t Activity of Selected Spices

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Food and Nutrition Sciences 2016年第5期7卷 362-370页

作者： Khalil i. Ereifej Hao Feng Taha M. Rababah Sufyan H. Tashtoush Muhammad H. Al-U’datt Sana gammoh Ghaid J. Al-Rabadi Department of Food Science and Human Nutrition University of Illinois Urbana-Champaign Urbana USA Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Department of Ani.a. Production Faculty of Agriculture Mutah University Al-Karak Jordan

Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber offici.a.e Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investi.a.ed for their phenolic compounds and antioxi.a.t activity. The influence of different extractants (methanol, ethanol and acetone) at different temperatures (20, 40 and 60°C) was examined. Results showed at 60°C using methanol, cloves had the highest level of total phenolics (781.0 mg GAE/100g using acetone). At 40°C, sumac and cloves had the highest amounts of total phenolics (343.9 mg/100g and 342 mg GAE/100g respectively). At 20°C, cloves continued to have the highest amount of total phenolics (394.7 mg/100g) using methanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 mg GAE/100g, 493.4 mg GAE/100g) at 60°C, while at 20°C cloves and sumac showed the highest concentrations of phenolics (350.8 mg GAE/100g and 342.8 mg GAE/100g respectively). Acetone as extractant at 60°C, cloves had the highest levels of phenolics (781 mg GAE/100g) while at 40°C and at 20°C, sumac contributed the highest levels of total phenolics (583.2 mg GAE/100g and 754.5 mg GAE/100g). The total phenolics concentration varied signifi.a.tly among the spices. Their values varied according to the extractant and extracting temperature. iC50 (radi.a. scavenging activity) reflecting the antioxi.a.t activity was presented. Results showed that cloves had the highest antioxi.a.t activity while the cinnamon, turmeric and sumac had a appreciable level of antioxi.a.t activity. Green cardamom and coriander had the lowest antioxi.a.t activity. Antioxi.a.t activity was positively correlated with total phenolic compounds content of the investi.a.ed spices.

关键词： Phenolic Compounds Antioxi.a.t Activity Spices Solvents Extractant Temperature

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