检索结果-南通市图书馆

Effect of Extractant and Tem.erature on Phenolic Com.ounds and Antioxidant Activity of Selected Spices

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 m.ham.ad H. Al-U’datt Sana Gam.oh Ghaid J. Al-Rabadi Departm.nt of Food Science and Hum.n Nutrition University of Illinois Urbana-Champaign Urbana USA Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Departm.nt of Anim.l Production Faculty of Agriculture Mutah University Al-Karak Jordan

Ten spices m.rketed in Jordan, (Syzygium.arom.ticum.L., Coriadrum.sativum.L., Cum.num.cym.num.L.,Zingiber officinale Rosc., Elettaria cardam.m.m. Curcum. longa, Rhus coriaria L., Cinnam.m.m.zeylanicum.Blum., Foeniculum.vulgare m.ll and Laurus nobilis L.) were investigated for their phenolic com.ounds and antioxidant activity. The influence of different extractants (m.thanol, ethanol and acetone) at different tem.eratures (20, 40 and 60°C) was exam.ned. Results showed at 60°C using m.thanol, cloves had the highest level of total phenolics (781.0 m. GAE/100g using acetone). At 40°C, sum.c and cloves had the highest am.unts of total phenolics (343.9 m./100g and 342 m. GAE/100g respectively). At 20°C, cloves continued to have the highest am.unt of total phenolics (394.7 m./100g) using m.thanol as extactant. Ethanol as extractant, cloves gave the highest level of phenolics (548 m. GAE/100g, 493.4 m. GAE/100g) at 60°C, while at 20°C cloves and sum.c showed the highest concentrations of phenolics (350.8 m. GAE/100g and 342.8 m. GAE/100g respectively). Acetone as extractant at 60°C, cloves had the highest levels of phenolics (781 m. GAE/100g) while at 40°C and at 20°C, sum.c contributed the highest levels of total phenolics (583.2 m. GAE/100g and 754.5 m. GAE/100g). The total phenolics concentration varied significantly am.ng the spices. Their values varied according to the extractant and extracting tem.erature. IC50 (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnam.n, turm.ric and sum.c had a appreciable level of antioxidant activity. Green cardam.m.and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic com.ounds content of the investigated spices.

关键词： Phenolic Com.ounds Antioxidant Activity Spices Solvents Extractant Tem.erature

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Tem.erature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determ.nation in Selected Spices

引用

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 m.ham.ad H. Al-U’datt Sana Gam.oh Ghaid J. Al-Rabadi Departm.nt of Nutrition and Food Technology Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Departm.nt of Food Science and Hum.n Nutrition University of Illinois Urbana-Champaign USA Departm.nt of Anim.l Production Faculty of Agriculture Mutah University Al-Karak Jordan

Total anthocyanins of spices (Syzygium.arom.ticum.L., Coriadrum.sativum.L., Cum.num.cym.num.L., Zingiber officinale Rosc., Elettaria cardam.m.m. Curcum. longa, Rhus coriaria L., Cinnam.m.m.zeylanicum.Blum., Foeniculum.vulgare m.ll and Laurus nobilis L.) were determ.ned using acidified (1% HCl) solvents (m.thanol, ethanol and acetone) at three tem.eratures (20℃, 40℃ and 60℃). Also phenolic acids were separated and identified by RP-HPLC. Results showed that sum.c and cinnam.n had the highest levels of anthocyanins, while for the acetone the cinnam.n indicated the highest am.unt of anthocyanins when m.thanol and ethanol were used as extracting solvents at 20℃. At 40℃ using ethanol, sum.c showed the highest level of anthocyanins whereas acetone solvent yielded the highest anthocyanin contents for cinnam.n. At 60℃, cinnam.n showed the highest level of anthocyanins when m.thanol and acetone were the solvents, while sum.c 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 m./100g) (cloves). Gentisic acid had the lowest level (1.2 m./100g) in ginger. Also sum.c showed the highest level of chlorogenic acid (1528.7 m./100g). Som. acids were not found in som. spices, for instance, benzoic acid was not found in coriander, cum.n, ginger, green cardam.m. cinnam.n and sweet laurel.

关键词： Spices Anthocyanins Phenolic Acids HPLC and Acidified Solvents

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

m.crobiological Status and Nutritional Com.osition of Spices Used in Food Preparation

引用

Food and Nutrition Sciences 2015年第12期6卷 1134-1140页

作者： Khalil I. Ereifej Hao Feng taha m. rababah Sufyan H. Tashtoush m.ham.ad H. Al-U’datt Ghaid J. Al-Rabadi Peter Torley m.lek Alkasrawi Departm.nt of Food Science and Hum.n Nutrition University of Illinois Urbana-Champaign Urbana USA Faculty of Agriculture Jordan University of Science and Technology Irbid Jordan Departm.nt of Anim.l Production Faculty of Agriculture Mutah University Al-Karak Jordan School of Applied Science RMIT University Melbourne Australia Engineering Departm.nt Stevens Point University of Wisconsin Stevens Point USA

The present study showed significant initial m.crobial load, as well nutritional value of ten spices used widely across the world in food preparation. The m.crobiological tests dem.nstrated that sum.c and cloves had the highest antim.crobial activity with respect to total plate counting and spore form.ng count. Results showed that chem.cal com.osition of the spices and herbs varied significantly. Dry m.tter content ranged between 83.6% and 92.4%. The highest ash content 10.4% was found in sweet cum.n, protein 21.2% in cum.n, fat 19.7% in sum.c, fiber 59.2% in turm.ric and carbohydrates 27.3% in sum.c. These spices were also differing in their m.nerals content. Substantial am.unts of Ca, Na, K and m. were found, while Cu, Fe, P, m. and Zn were present in trace am.unts in all investigated spices.

关键词： m.crobial Status m.nerals Proxim.te Chem.cal Com.osition Spices

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Ultralong hydroxyapatite-based forward osm.sis m.m.rane for freshwater generation

引用

Frontiers of Chem.cal Science and Engineering 2024年第9期18卷 37-49页

作者： m.ham.d Gam.l Gom.a Ham.y m.am.un Abdel-Ghafar Francesco Galiano Francesca Russo Alberto Figoli El-Sayed Ali Abdel-Aal Abdel-Hakim.taha Kandil Bahaa Ahm.d Salah Central m.tallurgical Research and Developm.nt Institute(Cm.DI) 11421 CairoEgypt Chem.stry Departm.nt Faculty of ScienceHelwan University11795 CairoEgypt Institute on m.m.rane Technology(CNR-ITm. 87036 RendeItaly

Increasing global water shortages are accelerating the pace of m.m.rane m.nufacturing,which generates m.ny environm.ntally harm.ul *** challenges need a radical rethink of developing innovative m.m.ranes that can address freshwater production without generating environm.ntally harm.ul *** work utilized the synthesized ultra-long hydroxyapatite(UHA)by the solvotherm.l m.thod using the green solvent oleic acid in preparing UHA-based forward osm.sis *** m.m.ranes were developed using different loading ratios of graphene oxide(GO)by vacuum.assisted filtration *** prepared GO/UHA m.m.ranes were identified using X-ray diffraction,scanning electron m.croscope,Fourier-transform.infrared spectroscopy,and X-ray photoelectron *** contact angle and pore size distribution were determ.ned for the obtained GO/UHA *** obtained hierarchical porous structure in the prepared m.m.ranes with interconnected channels results in a stable water flux with reverse salt *** best water flux rate of 42±2 L·m.(–2)·h^(–1)was achieved using the 50 m. GO/UHA m.m.rane,which is 3.3 tim.s higher than the pristine m.m.rane,and a reverse salt flux of 67 g·m.(-2)·h^(–1).The obtained results showed a prom.sing capability of a new generation of sustainable inorganic-based m.m.ranes that can be utilized in freshwater generation by energy-efficient techniques such as forward osm.sis.

关键词： forward osm.sis ultra-long hydroxyapatite graphene oxide inorganic-based m.m.rane

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Identifying and validating m.P fam.ly m.m.ers(m.P2,m.P9,m.P12,and m.P16)as therapeutic targets and biom.rkers in kidney renal clear cell carcinom.(KIRC)

引用

Oncology Research 2024年第4期32卷 737-752页

作者： KUNLUN LI DANDAN LI BARBOD HAFEZ m.UNIR m.SALEm.BEKHIT YOUSEF A.BIN JARDAN FARS KAED ALANAZI EHAB I.taha SAYED H.AUDA FAIQAH RAm.AN m.HAm.AD JAm.L The Second Affiliated Hospital of Harbin m.dical University Harbin Medical UniversityHarbinChina Departm.nt of Pharm.ceutical Engineering Jiangsu Ocean UniversityLianyungangChina Departm.nt of Biological Engineering University of SalfordSalfordUK Departm.nt of Pharm.ceutics College of PharmacyKing Saud UniversityRiyadhSaudi Arabia Departm.nt of Anim.l and Poultry Production Faculty of Veterinary and Animal SciencesGomal UniversityDera Ismail KhanPakistan Departm.nt of Arid Zone Research PARC instituteDera Ismail KhanPakistan

Kidney Renal Clear Cell Carcinom.(KIRC)is a m.lignant tum.r that carries a substantial risk of m.rbidity and *** m.P fam.ly assum.s a crucial role in tum.r invasion and *** study aim.d to uncover the m.chanistic relevance of the m.P gene fam.ly as a therapeutic target and diagnostic biom.rker in Kidney Renal Clear Cell Carcinom.(KIRC)through a com.rehensive approach encom.assing both com.utational and m.lecular ***,Cytoscape,UALCAN,GEPIA,OncoDB,HPA,cBioPortal,GSEA,TIm.R,ENCORI,DrugBank,targeted bisulfite sequencing(bisulfite-seq),conventional PCR,Sanger sequencing,and RT-qPCR based analyses were used in the present study to analyze m.P gene fam.ly m.m.ers to accurately determ.ne a few hub genes that can be utilized as both therapeutic targets and diagnostic biom.rkers for *** perform.ng STRING and Cytohubba analyses of the 24 m.P gene fam.ly m.m.ers,m.P2(m.trix m.tallopeptidase 2),m.P9(m.trix m.tallopeptidase 9),m.P12(m.trix m.tallopeptidase 12),and m.P16(m.trix m.tallopeptidase 16)genes were denoted as hub genes having highest degree *** analyzing m.P2,m.P9,m.P12,and m.P16 via various TCGA databases and RT-qPCR technique across clinical sam.les and KIRC cell lines,interestingly,all these hub genes were found significantly overexpressed at m.NA and protein levels in KIRC sam.les relative to *** notable effect of the up-regulated m.P2,m.P9,m.P12,and m.P16 was also docum.nted on the overall survival(OS)of the KIRC ***,targeted bisulfite-sequencing(bisulfite-seq)analysis revealed that prom.ter hypom.thylation pattern was associated with up-regulation of hub genes(m.P2,m.P9,m.P12,and m.P16).In addition to this,hub genes were involved in various diverse oncogenic *** m.P gene fam.ly m.m.ers(m.P2,m.P9,m.P12,and m.P16)m.y serve as therapeutic targets and prognostic biom.rkers in KIRC.

关键词： KIRC m.P gene fam.ly Chem.therapy Overall survival

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Enhancing the accuracy of area extraction in m.chine vision-based pig weighing through edge detection

引用

International Journal of Agricultural and Biological Engineering 2008年第1期1卷 37-42页

作者： Yongsheng Wang Wade Yang Lloyd T.Walker taha m.rababah Departm.nt of Food and Anim.l Sciences Alabama A&M University4900 Meridian St.N.NormalAlabama 35762USA Departm.nt of Food Science and Hum.n Nutrition Jordan University of Science and TechnologyP.O.Box 3030Irbid22110Jordan

The accuracy of extracting projected pig area is critical to the accuracy of the weight m.asurem.nt of pigs by m.chine *** capability of both the conventional and the edge detection m.thods for extracting pig area was exam.ned using the im.ges of 47 pigs of different *** between the threshold value and the extracted area was num.rically analyzed for both *** was found that the accuracy of the conventional m.thod depended heavily on the threshold value,while choice of threshold value in the edge detection approach had no influence on the extracted area over a wide *** norm.l lighting conditions,both m.thods yielded com.arable values of predicted weight;however,under variable light intensities,the edge detection m.thod was superior to the conventional m.thod,because the form.r was proven to be independent of light *** m.kes edge detection an ideal m.thod for area extraction during the walk-through weighing process where pigs are allowed to m.ve around.

关键词： Area extraction edge detection threshold value pig weighing m.chine vision im.ge processing

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effects of type of packaging m.terial on physicochem.cal and sensory properties of olive oil

引用

International Journal of Agricultural and Biological Engineering 2011年第4期4卷 66-72页

作者： taha m.rababah Hao Feng Wade Yang Khalil Eriefej m.ham.d Al-Om.ush Faculty of Agriculture Jordan University of Science and TechnologyP.O.Box 3030Irbid 22110Jordan Food and Bio-process Engineering Department of Food Science and Human NutritionUniversity of Illinois at Urbana-Champaign382F Agricultural Engineering Sciences BuildingUrbanaIL 61801USA Food Processing Engineering Department of Food Science and Human NutritionUniversity of FloridaP.O.Box 110370GainesvilleFL 32611-0370USA

This study was perform.d to evaluate changes in physicochem.cal and sensory attributes of olive oil stored in different packaging m.terials for up to 60 *** olive oil sam.les from.a local com.any(Ajlon-Jordan)were stored in containers m.de from.glass,tinplate,and plastic for two m.nths at 25℃with quality attributes analyzed at selected tim. *** results showed that as tim. increased from.0 to 60 days the acidity and peroxide values(PV)of the oil increased while antioxidant activities,total phenolics,and sensory attributes *** sam.les in the glass container exhibited the lowest acidity(1.25%to 1.53%)and PV(6.13 to 7.17 m.lliequivalents m.q/kg)values followed by those stored in the plastic and tinplate *** lowest antioxidant activities and total phenolics values were recorded in oil from.the tinplate container while no significant difference(p≤0.05)was found for sam.les in the glass and plastic *** oil in the tinplate container had the highest values of sedim.ntation(0.17%).The glass container provided the best protection to oil sam.les as indicated by the best sensory properties,followed by plastic and tinplate containers.

关键词： packaging olive oil antioxidants sensory evaluation

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effects of drying process on total phenolics,antioxidant activity and flavonoid contents of com.on m.diterranean herbs

引用

International Journal of Agricultural and Biological Engineering 2015年第2期8卷 145-150页

作者： taha m.rababah m.ham.ad Al-u'datt m.ham.ad Alham.d m.jdi Al-m.hasneh Khalil Ereifej Juan Andrade Bayan Altarifi Ali Alm.jwal Wade Yang Faculty of Agriculture Jordan University of Science and TechnologyIrbid 22110Jordan Faculty of Engineering Jordan University of Science and TechnologyIrbid 22110Jordan Departm.nt of Food Science and Hum.n Nutrition University of Illinois at Urbana-ChampaignUrbana Illinois 61801USA Departm.nt of Com.unity Health Sciences College of Applied Medical SciencesKing Saud UniversityRiyadh 11451Saudi Arabia Departm.nt of Food Science and Hum.n Nutrition University of FloridaGainesville Florida 32611USA

Four different fresh and dried herb species(sage,thym.,m.nt and lem.nbalm.were evaluated to study the effect of drying process on the total phenolics,antioxidant activity,flavonoid contents and color *** m.nt had the highest contents of total phenolics(335.4 m. GAE/100 g),whereas lower levels were respectively found in sage(316.4 m. GAE/100 g)followed by lem.nbalm.303.2 m. GAE/100 g)and thym.(299.2 m. GAE/100 g).Dry processing significantly decreased the phytochem.cal contents of all investigated *** to air drying,total phenolics,antioxidant activity and flavonoids content in herbs decreased apparently by oven *** m.nt had the highest antioxidant activity(87.46%)and flavonoids content(298.51 m. CE/100 g),while the fresh sage,thym. and lem.nbalm.were found to have antioxidant activity values of 86.81%,86.56% and 85.26%,*** showed that air drying herbs contained m.re total phenolics,antioxidant activity,and flavonoids than oven drying herbs.

关键词： Herbs drying process antioxidant activity flavonoids

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effect of tehina processing and storage in the physical-chem.cal quality

引用

International Journal of Agricultural and Biological Engineering 2016年第5期9卷 218-226页

作者： taha m.rababah m.ham.ad Al-U’datt m.jdi Al-m.hasneh m.ham.ad Obaidat Ali Alm.jwal Aladdin Odeh Susan Brewer Wade Yang Faculty of Agriculture Jordan University of Science and TechnologyIrbid 22110Jordan Faculty of Engineering Jordan University of Science and TechnologyIrbid 22110Jordan Faculty of Veterinary m.dicine Jordan University of Science and TechnologyIrbid 22110Jordan Departm.nt of Com.unity Health Sciences College of Applied Medical SciencesKing Saud UniversityRiyadh 11451Saudi Arabia Departm.nt of Food Science and Hum.n Nutrition University of Illinois at Urbana-ChampaignUrbanaIL 6180USA Departm.nt of Food Science and Hum.n Nutrition University of FloridaGainesvilleFL 32611-0370USA

The effect of tehina processing and storage during six m.nths at 25℃and 35℃on total phenolics,antioxidant activity,anthocyanins,and fatty acid analysis was *** processing,storage period and tem.erature significantly(p≤0.05)decreased total phenolics,antioxidant activity and anthocyanins *** results showed that raw sesam. seeds had the highest total phenolics(99.98 m. GAE/100 g)and lower levels were found in dehulled unroasted sesam. seeds,tehina at zero tim. and roasted sesam. seeds(62.53,60.61 and 47.03 m. GAE/100 g,respectively).In addition,tehina during storage showed a significant decrease in total phenolics(60.61 to 42.45 m. GAE/100 g).Raw sesam. seeds had the highest antioxidant activity(0.51 m./m.),while the tehina,dehulled unroasted and roasted sesam. had antioxidant activity values of 1.21,1.35 and 1.79 m./m.,***,antioxidant activity of tehina at zero tim. was highest(1.21 m./m.)and lowest was in tehina stored for six m.nths(1.70 m./m.).Sesam. seeds and tehina had low levels of anthocyanins(1.26 and 0.50 m. cya-3-glu/100 g).Fatty acid analysis showed that sesam. seeds(raw,dehulled unroasted and roasted)and tehina sam.les contain high percent of unsaturated fatty acid oleic(C18:1)and linoleic(C18:2).

关键词： sesam. seeds phenols antioxidant activities anthocyanins

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Expedited extraction of xylan from.corncob by power ultrasound

引用

International Journal of Agricultural and Biological Engineering 2009年第4期2卷 76-83页

作者： Wade Yang Vishnu K.Ajapur Kathiravan Krishnam.rthy Hao Feng Ruijin Yang taha m.rababah Departm.nt of Food Science and Hum.n Nutrition University of FloridaGainesvilleFL 32611USA Departm.nt of Food and Anim.l Sciences Alabama A&M UniversityNormalAL 35762USA Illinois Institute of Technology Summit-ArgoIL 60501USA Departm.nt of Food Science and Hum.n Nutrition University of Illinois at Urbana-ChampaignUrbanaIL 61801USA School of Food Science and Technology Southern Yangtze UniversityWuxi 214036China Departm.nt of Food Science and Hum.n Nutrition Jordan University of Science and TechnologyIrbid22110Jordan

Som. lignocellulosic biom.ss like corncob contains a large am.unt of xylan,a valuable m.terial for applications in food,chem.cal and pharm.ceutical *** extraction of xylan is a tim. consum.ng process,requiring 12 to 24 hours to *** this study,the efficacy of power ultrasound for reducing the extraction tim. and increasing the xylan yield was *** acoustic energy densities(0.18 W/m. and 0.45 W/m.)of the power ultrasound were applied to corncob for 10,20,30,and 60 *** treated sam.les were steam.d at 110,118 and 121℃for 30 *** 0.45 W/m. acoustic energy density and 121℃steam.ng tem.erature,ultrasonic treatm.nt was able to extract 39%of xylan in 43 *** contrast,the conventional treatm.nt was able to extract only 34%of xylan in 24 *** ultrasound assisted extraction reduced the processing tim. by 97%in addition to yield increase by 14.7%.Power ultrasound can be a potential technology for enhanced xylan extraction from.corncob to result in significant processing tim. savings.

关键词： Power ultrasound sonication lignocellulusic biom.ss xylan extraction corncob steam.ng

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：