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Evaluation of the chemical constituents,antioxidant and enzyme inhibitory activities of six Yemeni green coffee beans varieties

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Food Bioscience 2022年第2期46卷 1006-1013页

作者： Am.a. mohammed Ahmed Ali Sakina Yagi Ahmed A.Qahtan Abdurrahman A.Alatar Simone Angeloni Filippo maggi Giovanni Caprioli Eslam m.a.del-salam Kouadio Ibrahime Sinan Gokhan Zengin Department of Biology Faculty of EducationHajji UniversityHajjahYemen Botany Department Faculty of ScienceUniversity of KhartoumSudan Department of Botany&microbiology College of ScienceKing Saud UniversityP.O.Box 2455Riyadh11451Saudi Arabia Chemistry Interdisciplinary Project(ChIP) School of PharmacyUniversity of CamerinoVia Madonna delle Carceri 9/BI62032CamerinoMCItaly Physiology and Biochemistry Laboratory Department of BiologyScience FacultySelcuk UniversityCampus42103KonyaTurkey

Coffee arabica *** an economical crop cultivated in many countries including *** present study evaluated the phytochemical contents of the methanolic extracts,prepared by maceration,of six Yemeni green coffee beans varieties namely Esmaeli,Hamadi,Harazi,mattari,Odaini and ***(phosphomolybdenum.a.tiradical,reducing power and ferrous chelating),and enzyme inhibition activity of the extracts against acetylcholinesterase butyrylcholinesterase,tyrosinase,α-glucosidase,andα-amylase were also *** of total phenols revealed that all green beans varieties were richer in their total polyphenolic(63.77-110.98 mg gallic acid equivalent per g of extract)content than their flavonoids one(2.86-5.57 mg rutin equivalent per g of extract).HPLC-mS/mS analysis of 30 selected bioactive compounds showed that all varieties had the same types of phytoconstituents with differences in their relative ***(1613.89-2466.38μg/g)followed by 5-caffeoylquinic acid(1017.63-1313.39μg/g)were the dominant compounds in all varieties with caffeine more abundant in Esmaeli variety while 5-caffeoylquinic acid in Odaini *** varieties displayed a pronounced antioxidant property in all the in vitro assays with Odaini variety significantly(pmg Trolox equivalent(TE)/g),metal chelating(19.73 mg Disodium edetate equivalents/g),Cu^(2+)(441.11 mg TE/g)and Fe3+(221.04 mg TE/g)reducing ***,the majority of green coffee beans varieties showed com.a.able enzyme inhibition property with highest activity recorded against tyrosinase(39.35-46.96 mg kojic acid equivalents/g)and acetylcholinesterase(1.80-2.17 mg galanthamine equivalents/g)*** conclusion,all Yemeni green coffee beans varieties have proven to be rich source of biochemicals with beneficial im.a.t on human health and could be of significant applications in food,pharmaceutical and cosmetics industry.

关键词： Yemeni coffee Phytoconstituents Green coffee HPLC-mS/mS Antioxidants Enzyme inhibitory properties

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Prevalence of Some Deteriorating microorganisms in Some Varieties of Cheese

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Open Journal of Applied Sciences 2019年第7期9卷 620-630页

作者： Ayah B. Abdel-salam Neveen S. m. Soliman Department of Food Hygiene and Control Faculty of Veterinary Medicine Cairo University Giza Egypt

Aim: This work throws light on the deteriorating microorganisms in some varieties of cheeses [hard cheese (Ras cheese), and processed cheese]. material and method: Thirty Ras cheese and processed cheese samples were collected randomly and subjected to chemical & microbiological examination to determine its contamination with deteriorating microorganisms. Results: Chemical examination showed that the m.a. titratable acidity % of Ras and Processed cheese samples were 0.5 ± 0.073 and 0.93% ± 0.062%, respectively, while salt % were 3.4 ± 0.078 and 1.03% ± 0.05%, respectively. most of samples were contaminated with high numbers of Coliforms, yeast, mold, proteolytic, lipolytic and Enterococci. Conclusion: There are poor hygienic m.a.ures during production, processing and handling of cheese.

关键词： Titratable Acidity Salt Proteolytic microorganisms Coliforms Enterococci

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Effect of Flaky Plastic Particle Size and Volume Used as Partial Replacement of Gravel on Compressive Strength and Density of Concrete mix

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Journal of Environmental Protection 2019年第6期10卷 711-721页

作者： Stanley O. Osubor Kamoru A. salam Taiwo m. Audu Department of Chemical Engineering Faculty of Engineering University of Abuja Abuja Nigeria Department of Civil Engineering Faculty of Engineering University of Abuja Abuja Nigeria

Common ways of disposing waste plastic such as incineration and landfilling have negative im.a.ts on the environment. Partial replacement of natural aggregate in concrete with waste plastic including polyethylene terephthalate (PET) is more environmental friendly and sustainable. The effect of adding 5% to 20% waste plastic by volume of natural coarse aggregate (“gravel”) and plastic particle size (3 to 7 mm) on the density and compressive strength of plastic-concrete mix after 28 days of curing was studied. The results showed that density of the concrete decreased from 2406.7 to 2286.7 kg/m3 as waste plastic increased from 5% to 20% v/v com.a.ed with 2443.3 kg/m3 recorded by concrete without waste plastic. Change in particle size from 3 to 7 mm has no significant effect on the density of the plastic-concrete mix. The compressive strength decreased as the volume and particle size of waste plastic increased. When waste plastic volume changed from 5% to 20% v/v, the compressive strength decreased from 20.5 to 15 m.a. 18.6 to 14.3 m.a.and 17.2 to 13.8 m.a.for 3, 5 and 7 mm waste plastic particle size respectively while the concrete without plastic has 21.33 m.a. Therefore, the addition of 5% (v/v gravel) of flaky waste plastic in the concrete produces a lightweight concrete which could offer economic benefit without substantially reducing the compressive strength of the plastic-concrete mix.

关键词： Flaky Plastic Compressive Strength Density Gravel Particle Size Plastic-Concrete mix

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Physical Transformations of Agri-Food Products during Their Convective Drying: Characterization of the Contraction and Isotropicity of Okra

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Journal of minerals and materials Characterization and Engineering 2023年第6期11卷 249-259页

作者： Kondia Honoré Ouoba Abdou-salam Ganame Désiré Bama Abdoul salam Ibrango Salifou Ouedraogo Laboratoire de matériaux de l’Héliophysique et Environnement (La.m.H.E.) Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA) Université Nazi BONI Bobo Dioulasso Burkina Faso

The physical transformations in terms of contraction of okra dimensions during convective drying were examined. During drying, the lateral and longitudinal dimensions of okra decrease over time. The lateral dimensions go from their initial value to around 53%, 65% and 66% of this value after 530 min. The length of the two samples used goes from 8.65 and 9.02 cm to 6.79 and 7.52 cm.a.ter 14,300 min, i.e. a variation of 78.50% and 83.37%. All the two directions give variations almost linear depending on the water content. These linear contractions result in a volume contraction of the okra. It considerably decreases in volume during the drying process. The volume goes from 831.32 cm3 to 367.57 cm3 in min, a variation of 44.22%. The isotropic index reveals that okra does not behave the same in the lateral and longitudinal directions. It contracts its diameter more than its length.

关键词： Physical Transformations Contraction Isotropicity Okra

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Validation of a Characteristics Dimensions for Transfers during Convective Drying of Sweet Potato Cubic, Cylindrical and Spherical Shapes

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Open Journal of Applied Sciences 2023年第10期13卷 1714-1722页

作者： Ouoba Kondia Honore Ganame Abdou-salam Ibrango Abdoul salam Bama Désiré Zougmore François Laboratoire de matériaux de l’Héliophysique et Environnement (La.m.H.E.) Unité de Formation et de Recherche en Sciences Exactes et Appliquées (UFR/SEA) Université Nazi BONI de Bobo-Dioulasso Bobo-Dioulasso Burkina Faso Laboratoire des matériaux et Environnement (LA.m.E.) Unité de Formation et de Recherche en Sciences Exactes et Appliquée (UFR/SEA) Université de Ouaga I Pr KI-ZERBO Ouagadougou Burkina Faso

This present work solves the problem of initial shape influence on transfer during convective drying. A characteristic dimension is found for the cubic, cylindrical and spherical-shaped samples of the sweet potato. This characteristic dimension corresponds to the diameter D for the sphere, to the edge a for the cube and the diameter = height D = H for the cylinder. Unlike the sphere where this characteristic dimension is perfect, the cubic and cylindrical shapes have space factors which are, among other things, angles and borders. By fixing the same characteristic dimensions, we end up with overlapping curves, showing identical and uniform transfers.

关键词： Drying Initial Size Characteristic Dimension Forms

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Cloud Computing Solution and Services for RFID Based Supply Chain management

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Advances in Internet of Things 2013年第4期3卷 79-85页

作者： S. m. Khalid Jamal A. Omer Asiya Abdus salam Qureshi Department of Computer Science and Software Engineering University of Hail Hail KSA Department of Computer Science UBIT University of Karachi Karachi City Pakistan

Deploying and Implementing RFID Systems for tracking and controlling products in supply chain management is not affordable for small and midsized com.a.ies due to its complexity, cost, and difficulties pertaining data management and maintenance. Cloud computing can be used to mitigate the risks associated with the implementation and deployment of RFID based on system in supply chain management because the complex system for data filtering, management and maintenance can be implemented on the cloud that otherwise requires the purchase of new hardware, staff and professional services.

关键词： Cloud Computing RFID Tags Readers Barcodes

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Novel neuroprotective and hepatoprorective effects of citric acid in acute malathion intoxication

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Asian Pacific Journal of Tropical medicine 2016年第12期9卷 1157-1169页

作者： Omar m.E.Abdel-salam Eman R.Youness Nadia A.mohammed Noha N.Yassen Yasser A.Khadrawy Safinaz Ebrahim El-Toukhy Amany A.Sleem Department of Toxicology and Narcotics National Research Centre medical Biochemistry National Research Centre Pathology National Research Centre Physiology National Research Centre Pharmacology National Research Centre

Objective: To study the effect of citric acid given alone or combined with atropine on brain oxidative stress, neuronal injury, liver damage, and DNA damage of peripheral blood lymphocytes induced in the rat by acute malathion exposure. methods: Rats were received intraperitoneal(i.p.) injection of malathion 150 mg/kg along with citric acid(200 or 400 mg/kg, orally), atropine(1 mg/kg, i.p.) or citric acid 200 mg/kg+atropine 1 mg/kg and euthanized 4 h later. Results: malathion resulted in increased lipid peroxidation(malondialdehyde) and nitric oxide concentrations accom.a.ied with a decrease in brain reduced glutathione, glutathione peroxidase(GPx) activity, total antioxidant capacity(TAC) and glucose concentrations. Paraoxonase-1, acetylcholinesterase(ACh E) and butyrylcholinesterase activities decreased in brain as well. Liver aspartate aminotransferase and alanine aminotransferase activities were raised. The Comet assay showed increased DNA damage of peripheral blood lymphocytes. Histological damage and increased expression of inducible nitric oxide synthase(i NOS) were observed in brain and liver. Citric acid resulted in decreased brain lipid peroxidation and nitric oxide. m.a.while, glutathione, GPx activity, TAC capacity and brain glucose level increased. Brain ACh E increased but PON1 and butyrylcholinesterase activities decreased by citric acid. Liver enzymes, the percentage of damaged blood lymphocytes, histopathological alterations and i NOS expression in brain and liver was decreased by citric acid. m.a.while, rats treated with atropine showed decreased brain m.a. nitrite but increased GPx activity, TAC, ACh E and glucose. The drug also decreased DNA damage of peripheral blood lymphocytes, histopathological alterations and i NOS expression in brain and liver. Conclusions: The study demonstrates a beneficial effect for citric acid upon brain oxidative stress, neuronal injury, liver and DNA damage due to acute malathion exposure.

关键词： Citric acid malathion Oxidative stress Paraoxonase 1 Cholinesterase Comet assay

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Utilization of Small Size Bolti (<i>Talibia nilotica</i>) and Sardine (<i>Sardina pilchardus</i>) Fish in Preparing Canned Weaning Food Purees

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Food and Nutrition Sciences 2021年第7期12卷 719-731页

作者： Faten Farouk Abdel-salam Nadia A. Abd-El-Aziz Saadia m. Hashem Food Science and Technology Department Faculty of Agriculture Alexandria University Alexandria Egypt m.a. and Fish Technology Research Department Food Technology Research Institute Agriculture Research Center Alexandria Egypt

Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39% - 44.86%), fat (26.55% - 30.43%), ash (6.53% - 12.23%) and low in carbohydrates (20.70% - 22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur-mily:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the

关键词： Weaning Foods Protein Digestibility IVPDI Fish Based Food Products Children Nutrition

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Community-based screening for pre-hypertension among military active duty personnel

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海南医学院学报 2009年第2期15卷 122-127页

作者： m.a.az m.a.del-Fattah Fayssal m.Farahat Abdul-salam A.Al-Shehri Department of Preventive medicine(Research and Epidemiology Unit) Department of Family medicine Al-Hada Armed Forces HospitalTaif

Objective: The purpose of this study to determine the prevalence of both pre-hypertension and hypertension and risk factors associated with newly diagnosed Saudi military active duty service ***: Community-based screening of 1283 Saudi military active duty service personnel was conducted during the period September-December 2007 at six randomly selected out of a total of 15 military units of Taif region,Western of Saudi *** tools included self-administrated questionnaire,general physical examination,anthropometric m.a.urements and assessment of blood ***: All participants were Saudi *** age ranged from 19-56 years old with m.a. ± SD of 37.2 ± *** applying the Joint National Committee on prevention,detection,evaluation,and treatment of high hypertension(JNC-7) criteria,214(17.3%) were considered *** logistic regression analysis showed that obesity as m.a.ured by body mass index(OR=2.71 CI: 1.39-5.28),positive family history(OR=1.46 CI:1.03-2.06),ever smoking(OR=1.45 CI:1.05-2.02),and increased waist circumference(OR=1.04 CI:1.02-1.06) were the significant predictors of workplace newly diagnosed hypertension among military active duty ***: Pre-hypertension is a common hidden problem.a.d it predicts the development of frank *** of the current study support the recommendation of lifestyle modification for pre-hypertension ***,further prospective studied are required to determine the role of pharmacotherapy in pre-hypertension.

关键词：高血压军队建设疾病患者军事人员

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Sc对CoNiCrAl合金高温氧化性能的影响

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稀有金属 2016年第9期40卷 857-863页

作者：汪海锋张玉朵 salam Shahzad 柳文波杨志刚张弛清华大学新型陶瓷与精细工艺国家重点实验室北京100084

通过等温氧化及循环氧化实验研究了活性元素Sc对CoNiCrAl合金高温氧化动力学、氧化层/基体界面结合力的影响。在1150℃温度下进行了100次1 h循环氧化实验及5,30,50,640,1000 h等温氧化实验。结果表明:添加活性元素Sc能明显降低氧化膜的... 详细信息

通过等温氧化及循环氧化实验研究了活性元素Sc对CoNiCrAl合金高温氧化动力学、氧化层/基体界面结合力的影响。在1150℃温度下进行了100次1 h循环氧化实验及5,30,50,640,1000 h等温氧化实验。结果表明:添加活性元素Sc能明显降低氧化膜的生长速度,改善氧化层/基体界面结合力,Sc元素添加量的不同对合金高温氧化行为的影响也不同。等温氧化中,原始合金的氧化速率常数为2.5×10-5μm2·s-1,添加0.1%Sc(原子分数,下同)的合金的氧化速率常数降低到原始合金的22.2%,添加0.2%Sc元素的合金的氧化速率常数降低到原始合金的44.4%。原始合金经过5 h等温氧化后的剥落比例就达到35%,经过30 h等温氧化后剥落比例达到95%;添加Sc元素之后,在氧化时间低于640 h时,氧化层的最大剥落比例为11.6%;当氧化时间达到1000 h时,添加0.1%Sc元素的合金的氧化层剥落比例增加到23.6%,添加0.2%Sc元素的氧化层剥落比例增加到68.5%。在循环氧化实验中,原始合金在循环氧化实验中经过1次循环之后重量就出现下降,而添加0.1%Sc及0.2%Sc元素的合金分别经过25和53次循环之后重量才开始下降。相对于原始合金在循环氧化过程中观察到的氮化现象,添加Sc元素的合金基体组织完好,没有受到破坏。

关键词：高温合金活性元素等温氧化循环氧化

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