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Adel Gabr Abdel-Razek

Adel Gabr Abdel-Razek
National Research Centre, Dokki 12622; Cairo; Egypt · Fats and Oils

Professor

About

75
Publications
31,750
Reads
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499
Citations
Additional affiliations
February 2018 - present
National Research Center, Egypt
Position
  • Professor
September 2012 - January 2018
National Research Center, Egypt
Position
  • Professor (Associate)
June 2005 - August 2012
National Research Center, Egypt
Position
  • Reseacher (PhD)
Education
October 1998 - May 2005
Cairo University
Field of study
  • Food Science and Technology

Publications

Publications (75)
Article
Full-text available
Natural antioxidants play a principal role in our life, as in body health, nutrition, food products, and recently in food preservation, it is one of the most effective materials. These components have a potential function for biochemical activities for either the plants, animals, or human tissues. Human foods and animal feeds often suffering of myc...
Presentation
Full-text available
Frying is one of the common and principal methods for food preparation at homes, restaurants, and food ingredient factories. In this way, oil not only acts as a heat transfer, but also it interacts with proteins and carbohydrates in the food matrix and induces favorable odor and taste. Eating fried food should be considered part of an overall bal...
Presentation
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Authenticity, Purity Criteria, and Detection of Adulteration of Fats and Oils Using Modern Analytical Methods
Presentation
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Plant-Based Bioprocessing As a New Global Trend: An Overview The use of plants as a “green factory” to produce high bioactive materials “bioprocessing”. Bioprocessing can simply be defined as the application of living organisms or their bioactive components to industrial products and processes. It is an important technology that will have a large...
Article
Full-text available
Food is the source from where a person obtains the body’s daily requirements. People’s current daily habits force them to consume fast food, which is known for its poor nutritional and safety features. So, it is urgent to provide a suitable substitution product to solve this issue. The present investigation aimed to produce a bar with a dual functi...
Article
Full-text available
Fruit byproducts are considered a high source of bioactive molecules, which possess antioxidant activities. These antioxidants play principal functions in mycotoxin reduction. This study aimed to evaluate crude mandarin byproduct extract for its chemical interaction with fungal growth and suppression of mycotoxin production, and to illustrate wheth...
Article
Full-text available
Mandarin is a favorite fruit of the citrus family. Mandarin seeds are considered a source of nontraditional oil obtained from byproduct materials. This investigation aimed to assess the biomolecules of mandarin seeds and evaluated their antimycotic and antimycotoxigenic impact on fungi. Moreover, it evaluated the protective role of mandarin oil aga...
Article
Full-text available
Bottle gourd seeds are surrounded by innumerable bioactive components of phytochemicals. This work aimed to evaluate the effectiveness of bottle gourd extracts as antimicrobial and an-ti-mycotoxigenic against toxigenic fungi and mycotoxins. Polar and nonpolar extracts were made from the seeds. The polar eco-friendly extract was prepared by an ultra...
Presentation
Full-text available
Efficacy of bioactive components of bottle gourd oilseed extracts on the antimicrobial activity and toxigenic fungi
Article
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Fish oil is the primary source of long-chain omega-3 fatty acids, which are important nutrients that assist in the prevention and treatment of heart disease and have many health benefits. It also contains vitamins that are lipid-soluble, such as vitamins A and D. This work aimed to determine how the wall material composition influenced the encapsul...
Article
Compost has the main role of organic farming in Egypt, its demand rapidly increased. But for small-scale orchards, it is a problem, many Egyptian orchards are small farms (≤ 0.5 ha), suffering from the lack of small-size shredders. Wastes particle size has an impact on the compost industry. Therefore the main object of this project was to design an...
Presentation
Full-text available
Trans Fats: Sources, Health Hazards and Alternative Approach to Eliminate it From the Global Food Supply Chain
Article
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Aflatoxigenic fungi and aflatoxins are still a principal challenge that threatened peanut production, marketing, and handling. This study aimed to face the problem using bioactive materials, which reduce fungi and mycotoxin contamination, Moringa extracts may be suitable for solving this challenge. Also, the study was compared the extracts of leave...
Article
Full-text available
Pomegranate, similar to other fruits, has juice-extraction by-products. Pomegranate seed oil (PGO) is a non-traditional oil with health benefits, rich in bioactive components. This study was aimed to assess PGO phytochemicals and their influence as bioactive components to reduce mycotoxin secretion. The encapsulation was applied in micro and nanofo...
Preprint
Full-text available
Abstract: Various fruits are involved in food models, including fresh‐cut fruit, fruit salad, and juices. Toxigenic fungi in horticulture have attracted interest in order to the food safety requirements and their illnesses relation. This study aimed to apply grape by‐products (Gbps) that contain bioactive compounds to reduce mycotoxin and limit to...
Presentation
Full-text available
الدهون الوظيفية المصممة: دورها في الوقاية من الأمراض وتعزيز الصحة Tailored functional lipids: the role in preventing diseases and promoting health
Article
Full-text available
2020): Prospective anti-mycotoxigenic act of wild Opuntia ficus-indica by-products. Czech J. of Food Sci., 38: 308-314. Abstract: Numerous natural compounds perform pharmaceutical, antimycotic and antitoxic purposes in the body system. The aim was to evaluate new phytoconstituents that provide antimycotoxigenic properties against mycotoxins. Bioact...
Article
Full-text available
The extreme bitterness of virgin olive oil (VOO) is undesirable for many consumers. This study aimed to optimize the bitterness of VOO via using natural aqueous solutions. The efficacy of pure water and different concentrations from water solutions contained sodium chloride or citric acid or their mixtures (10 and 20% wt/ v) was studied. The bitter...
Article
Full-text available
Wild opuntiaficus-indica is a plant commonly grown in the desert. This study aimed to evaluate the chemical composition; fatty acids, macro and micro-elements, vitamin C, total phenolic and flavonoid contents of Opuntia Ficus indica byproducts (cladodes and fruit peels)on its nutritional quality, as well as, their antimicrobial, and antioxidant eff...
Article
Full-text available
Background and Objective: Aflatoxin B1 (AFB1), a pre-carcinogenic and toxic compound which contaminates foodstuffs and edible tissues, is associated with oxidative stress and hepatotoxicity. This investigation aimed to assess the counteractive role of ethanol (EWP), petroleum ether (PWP) and n-hexane (HWP) white pepper extracts for oxidative stress...
Article
Full-text available
Background and Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yogurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in food products and biological systems. Materials and Methods: Oils...
Article
Full-text available
The black seeds are manifesting healthy properties and nutritional values. Black seed oil composition varied among volatile and fixed components that awarded it is more useful properties and less stable. Encapsulation is a better application to preserve oil against oxidation. This research aimed to protect oil using micro or nano-capsules and enhan...
Article
Full-text available
The black seeds are manifesting healthy properties and nutritional values. Black seed oil composition varied among volatile and fixed components that awarded it is more useful properties and less stable. Encapsulation is a better application to preserve oil against oxidation. This research aimed to protect oil using micro or nano-capsules and enhan...
Data
Graphical abstract shows an electric commercial fryers with experimental oils used for deep-fat frying of potatoes. Changes of selected compounds are presented in our manuscript.
Article
The American Heart Association recommended the fatty acid balance contributed by all the fats in our diet, suggesting it would be best at approximately 1:1:1 for saturated (SFA), monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA), respectively. Three individual oils: palm oil (PO), soybean oil (SBO) and sunflower oil (SNF) and their bina...
Presentation
Full-text available
Ingredients and Functional Roles of Edible Oils. Increasing interest in nutraceuticals and functional foods has promoted food-derived phytochemicals as bioactive ingredients, such as omega fatty acids, tocopherols, phytosterols, and carotenoids. As a result, the potency of vegetable oils as bioactive compounds source, including vitamin E (tocopher...
Article
Full-text available
Palm oil is vastly utilized in food processing, principally attributed to the physical and chemical characteristics that make it especially suitable for many food applications. The present work aimed to make attempts at finding a method for producing a novel palm super olein (PSO) through a new modified industrial application process. Pure and modi...
Article
Full-text available
Catalysis of used cooking oil (UCO) transesterification by whole-cell lipase produced by solid state fermentation (SSF) of agro-industrial wastes makes overall biodiesel synthesis greener, economic and sustainable. In the present study, Aspergillus niger KY401431was isolated from butter and identified based on 18S rRNA gene homology. Optimization o...
Article
Full-text available
Olive mill waste (OMW) is one of agricultural residues (AGRs) that has serious environmental hazards emanating mainly from its phytotoxic phenolic components. This study investigated the feasibility of producing compost with reduced phenolic content and increased available phosphorus. Other composting effects on compost constituents were also evalu...
Article
Full-text available
Abstract: Background and Objective: Olive pomace (OP) is the by-product of olive oil production. The OP contains large amount of phenolic compounds. The aim of the present study was to investigate the anti-diabetic effect of yoghurt supplemented with probiotics and olive pomace extract (OPE) in diabetic rats. Materials and Methods: Ultrasonic-assis...
Article
Full-text available
Abstract Background and Objective: Jojoba, as well as jatropha, contains many active ingredients that have important roles to give them antioxidant efficiency, furthermore; fatty acids composition give a substantial function as antimicrobial properties. Thus, it may enhance the resistance to pathogenic microbes and toxins. This study aimed to evalu...
Article
Full-text available
Abstract: Background and Objective: Searching non-traditional sources of edible oil is crucial in Egypt. Roselle (Hibiscus sabdariffa L.) is a vital medicinal plant in Egypt, where all its parts are utilized except the seeds that are completely discarded. The aim of the present research was to study the possibility of consuming roselle seed oil (RS...
Article
Full-text available
Background: Agricultural wastes were rich in many components, which may considered as a source of natural and active materials. This study was targeted to apply a non-traditional method to safe grains against toxigenic fungi and its mycotoxins. Materials and Methods: Three extracts of immature fig fruit (ImFF), fig leaves (FL), and pomegranate husk...
Poster
Full-text available
Climate changes recently considered as hazard for food security, it may cause a major losses according to its enhances of toxigenic fungi growth and toxin excretion on food materials, Agriculture byproducts as zero financial recoveries products resulting from food production can use by eco-friendly extraction to enhance the food (safety and securit...
Poster
Full-text available
The food industry generates a large amount of by-products annually (grape, tomato, apricot kernel, etc), which are an excellent source of phytonutrients, bioactive, inherently functional components and antioxidants that are good for human health and low-cost by-product gives economical advantage and environmental benefits. Natural phytonutrient com...
Article
Full-text available
Meat-like aroma components, in the present work, were generated via interaction of cysteine with bovine fat (by-product) model systems. Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify the obtained volatile compounds. Thermal treatment of cysteine/ bovine fat by-product with or without water gave severa...
Article
Full-text available
Vegetable oil blending is one of the most potent ways in improving and upgrading low stability cooking oils. Objective: This study is chiefly concerned by the balance between saturated, monounsaturated and polyunsaturated fatty acids as recommended by World Health Organization, as well as improving their oxidative stability. Methodology: Palm super...
Article
Full-text available
THE QUALITY of fatty acid methyl esters of linseed oil; ........a highly unsaturated oil, as a biodiesel fuel, was compared to that prepared using palm oil; a highly saturated vegetable oil. The comparison included the fuel properties such as the calorific value, flash point, carbon residue %, ash %, pour point, cetane index, viscosity, ASTM distil...
Article
Full-text available
The Aim: The aim of this study is to explore a new application for turning low value byproducts to value added bioactive components using a simple technique. Study Design: The large amounts of byproducts resulted had an environmentally harmful; the phenolic components were extracted using aqueous isopropanol from olive leaves and pomace. Place and...
Poster
Full-text available
Vegetableoilplayavitalroleindeterminingthehumanhealthduetoitsfattyacidcompositionandmicro-nutrientscomponents.Tomaintainaestheticqualityofedibleoil,viaintegrationofmicro-nutrientsandbalancebetweenfattyacids.Blendingofvegetableoilsisgainingpopularitytodevelopahealthierandstablevegetablecookingoiltosatisfyconsumerneeds.Palmoleinoilhasbeenprovedtobeth...
Article
Full-text available
Coratina virgin olive oil obtained from one variety (monovarietal) cultivated in Giza, Egypt is usually unique, valuable and has high price, which make it vulnerable to adulteration by cheaper oils. The complete profiles of tocopherols, phytosterols and fatty acid composition of the Egyptian monovarietal coratina extra virgin olive oil (CEVOO) were...
Article
Full-text available
Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology: These components such as tocopherols, tocotrienols and phytosterols as well as...
Article
For the increase of oxidative stability and phytonutrient contents of rapeseed oil 5, 10 and 20 % blends with rice bran oil and black cumin oil were prepared. Profiles of different bioactive lipid components of blends including tocopherols, tocotrienols, phytosterols and phytostanols as well as fatty acid composition were carried out using HPLC and...
Poster
Full-text available
The consumption of health-promoting oils may improve human health and prevent certain diseases. Phytonutrient components and fatty acid contribute to oxidative stability of the vegetable oils. They prevent several diseases and exert several beneficial activities. For all these benefits of phytonutrient components, this work aimed to prepare health...
Article
Full-text available
In this study, polyphenols were extracted from olive mill wastes (OMWs) i.e. olive leaves, traditional waste, 3-phase waste, 2-phase waste and olive mill wastewater to valorize these vegetable biomass by evaluation of their capacity as natural antioxidants. Each of these extracts were added at concentration of 1000 ppm to sunflower oil and refriger...
Article
Full-text available
In this study, polyphenols were extracted from olive mill wastes (OMWs) i.e. olive leaves, traditional waste, 3-phase waste, 2-phase waste and olive mill wastewater to valorize these vegetable biomass by evaluation of their capacity as natural antioxidants. Each of these extracts were added at concentration of 1000 ppm to sunflower oil and refriger...
Article
The aim of this study was to investigate the influence of natural antioxidants extracted from olive leaves using different solvent types and extraction assisted methods (dynamic ultrasonic & microwave) on some oils stability during deep-fat frying. Extraction was conducted at different temperatures (25, 60 °C & boiling) using two solvents: distille...
Article
Full-text available
The aim of this study was to investigate the influence of natural antioxidants extracted from olive leaves using different solvent types and extraction assisted methods (dynamic ultrasonic & microwave) on some oils stability during deep-fat frying. Extraction was conducted at different temperatures (25, 60 °C & boiling) using two solvents: distille...
Article
Full-text available
Non-traditional plant oils, such as cold pressed black cumin (Nigella sativa) seeds oil and oils extracted by n-hexane in the lab conditions from food industry by-products, namely, apricot kernels (Prunus armeniaca), wheat germ (Triticum vulgare), grape seeds (Vitis vinifera), and tomato seeds (Lycopersicon esculentum) were investigated. Bioactive...
Poster
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Recovery of Phenolic Compounds from Olive Oil Processing Wastes, with Ultrasonic and Microwave, Assisted Methods, using Eco-friendly, Safe and Low-cost Aqueous Organic Solvents
Poster
Full-text available
Blending of vegetable oils is economical way and the simplest method of modifying the quality of vegetable oils. Keeping in the availability and importance of rapeseed oil, it was blended with different oils. In this study blending of cold pressed nigella sativa oil or RBD rice bran oil with rapeseed oil at ratios 5%, 10% and 20% w/w were formulate...
Poster
Full-text available
Rapeseed oil blends with unconventional oils such as apricot kernel oil and wheat germ oils at ratios 5,10 and 20, w/w were formulated. Concerning fatty acid composition, it was found that blending of rapeseed oil with wheat germ oil resulted in increases in the palmitic and decrease oleic acid contents nearly constant which have a positive influen...
Poster
Full-text available
Oxidative stability and quality of fats and oils are very important from both a nutrition and an economic point of view. Antioxidants play an important role in hindering the oxidative degradability of oils. Blending is the simplest method used to modify oils and fats for improved functionality. This study aimed to blend of super olein with differen...
Poster
Full-text available
Extraction and utilization of bioactive phenolic compounds and compost from agro-industrial residues of Olive, Jojoba and Jatropha استخلاص واستخدام المركبات الفينولية النشطة بيولوجيا والكمبوست من مخلفات التصنيع الزراعي لزيوت الزيتون والجوجوبا والجاتروفا
Article
Full-text available
This study dealt with the evaluation of frying medium, namely, cottonseed oil used for frying of potato strips at heating temperature 180 oC. Analysis of frying oil was carried out every 2.5 hr (5 hr/4 days; total 20 hr). Physical and chemical properties; color index, refractive index, viscosity, free fatty acids, peroxide value, paraanisidin value...
Poster
Full-text available
Recently, there is an increasing interest in replacing synthetic antioxidants with natural compounds having antioxiodative activities, because of the world wide trend to avoid or minimize the use of synthetic food additives. Roasted Sesame seed oil extracted by cold pressing (RSSO) is very stable due to the presence of a number of natural antioxida...
Article
Full-text available
Oil uptake during deep-fat frying of many popular foods is of concern to the conscious of health. This study was chiefly concerned with the oil uptake reduction of French fried potatoes through application of some prefrying treatments. These treatments comprised blanching, coating with different hydrocolloids and heating before deep frying process...
Article
Full-text available
The worldwide trend to replace synthetic food additives with natural compounds has led to an increasing interest in replacing synthetic antioxidants with natural ones. Roasted Sesame seed oil extracted by cold pressing (RSSO) is very stable due to the presence of a number of natural antioxidants. Therefore, it has a long shelf-life and can be blend...