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

作者： Taha M.Rababah Muhammad Al-u'datt Mohammad Alhamad Majdi Al-Mahasneh khalil ereifej Juan Andrade Bayan Altarifi Ali Almajwal Wade Yang Faculty of Agriculture Jordan University of Science and TechnologyIrbid 22110Jordan Faculty of Engineering Jordan University of Science and TechnologyIrbid 22110Jordan Department of Food Science and Human Nutrition University of Illinois at Urbana-ChampaignUrbana Illinois 61801USA Department of Community Health Sciences College of Applied Medical SciencesKing Saud UniversityRiyadh 11451Saudi Arabia Department of Food Science and Human Nutrition University of FloridaGainesville Florida 32611USA

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

关键词： Herbs drying process antioxidant activity flavonoids

Chemical Composition, Phenolics, Anthocyanins Concentration and Antioxidant 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 Almajwal 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 chemical analysis, total phenolics, anthocyanins concentrations, and free radical 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 radical scavenging activity. It was concluded that these plants could be considered as natural sources for antioxidants and valuable natural resources as a new addition to the diet of inhabitants.

关键词： Wild Edible Plants Total Phenolics Anthocyanins Antioxidant Activity DPPH

Temperature and Acidified Solvent Effect on Total Anthocyanins and RP-HPLC Phenolic Acids Determination 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 Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan

Total anthocyanins of spices (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L., Zingiber officinale 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 indicated 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

Effect of Extractant and Temperature on Phenolic Compounds and Antioxidant 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 Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan

Ten spices marketed in Jordan, (Syzygium aromaticum L., Coriadrum sativum L., Cuminum cyminum L.,Zingiber officinale Rosc., Elettaria cardamomum, Curcuma longa, Rhus coriaria L., Cinnamomum zeylanicum Blume, Foeniculum vulgare Mill and Laurus nobilis L.) were investigated for their phenolic compounds and antioxidant 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 significantly among the spices. Their values varied according to the extractant and extracting temperature. IC50 (radical scavenging activity) reflecting the antioxidant activity was presented. Results showed that cloves had the highest antioxidant activity while the cinnamon, turmeric and sumac had a appreciable level of antioxidant activity. Green cardamom and coriander had the lowest antioxidant activity. Antioxidant activity was positively correlated with total phenolic compounds content of the investigated spices.

关键词： Phenolic Compounds Antioxidant Activity Spices Solvents Extractant Temperature

Microbiological Status and Nutritional Composition of Spices Used in Food Preparation

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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 Muhammad H. Al-U’datt Ghaid J. Al-Rabadi Peter Torley Malek Alkasrawi 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 Animal Production Faculty of Agriculture Mutah University Al-Karak Jordan School of Applied Science RMIT University Melbourne Australia Engineering Department Stevens Point University of Wisconsin Stevens Point USA

The present study showed significant initial microbial load, as well nutritional value of ten spices used widely across the world in food preparation. The microbiological tests demonstrated that sumac and cloves had the highest antimicrobial activity with respect to total plate counting and spore forming count. Results showed that chemical composition of the spices and herbs varied significantly. Dry matter content ranged between 83.6% and 92.4%. The highest ash content 10.4% was found in sweet cumin, protein 21.2% in cumin, fat 19.7% in sumac, fiber 59.2% in turmeric and carbohydrates 27.3% in sumac. These spices were also differing in their minerals content. Substantial amounts of Ca, Na, K and Mg were found, while Cu, Fe, P, Mn and Zn were present in trace amounts in all investigated spices.

关键词： Microbial Status Minerals Proximate Chemical Composition Spices

Amblyopia screening for first and second-grade children in Jordan

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International Journal of Ophthalmology(English edition) 2022年第2期15卷 352-356页

作者： khalil M.Al-Salem Mohammad S.Saleem Ismat ereifej Hamzeh M.Alrawashdeh Rayed Falah Hussein Obeidat Asma Ali Abdlmohdi Raeda Zaki Al-Momani Layal Mohammed Hammad Omar Ahmad al-Habahbeh Yaqeen M.Assassfeh Laith Ramzi Najib Al-Qsous Ashraf Hatim Adeeb Nasraween Tariq A.Al Maaitah Deya'-Aldin Muneer Hasan Aqeel Ibtehal Eyadeh Awad Alabdulrazzg Abdullah Mahmoud Mohammad Murad Amany Jehad Faleh AL-Zurqan Enas Jamal Mohammad Jaradat Slsabela Emad Suliman Aldhoon Ala'a Majed Dmour Ahmad Talal Asassfeh Jeries Ayman Halaseh Abdel Aziz Ammar Daoud Waha Ayman Alkasasbeh Kholoud GH.Matar Department of Ophthalmology and Visual Sciences Mutah UniversityAl-Karak 11183Jordan Royal Medical Services Department of Ophthalmology Amman 11855Jordan Department of Ophthalmology and Visual Sciences Al-Sharif Eye CenterAmman 11194Jordan Jordanian Menistrery of Health IrbidAmman 11855Jordan National Woman's Health Care Center(NWHCC) Amman 11855Jordan

AIM:To share the results of a national screening program for amblyopia in school children in the north of ***:This is a prospective national screening study for *** program rolls first and second-grade children(6 to 7 years old) in the north of *** eye examination included:best-corrected visual acuity,cover-uncover test,and cycloplegic *** visual acuity was tested using an ETDRS visual acuity chart without ***,children were tested with full cycloplegic refraction when the test criteria were *** amblyopia was defined as a best-corrected visual acuity difference of 2 or more *** comparison,bilateral amblyopia was defined as a best-corrected visual acuity of 20/40 or worse in the best ***:The prevalence of amblyopia for the total sample tested(n=17 203) was 2.78%(n=479).The most common cause of amblyopia was hypermetropia(64.45%),followed by previous ocular surgeries(15.1%),myopia(10.43%),strabismus(9.39%),and congenital cataract(0.63%).CONCLUSION:This is the first and only study,identifing modifiable risk factors in Jordanian children with *** their first couple of years of elementary education,many Jordanian children are affected by amblyopia and pass unnoticed.A more governmental effort is needed into screening programs to improve vision in the Jordanian population.

关键词： amblyopia screening Jordan community ophthalmology pediatric ophthalmology population-based study screening program