Elfadil E. Babiker

Elfadil E. Babiker
King Saud University | KKUH · Department of Food Science and Human Nutrition

B.Sc., M.Sc., PhD

About

312
Publications
101,836
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8,586
Citations
Additional affiliations
February 2012 - present
King Saud University
Position
  • Professor
February 2012 - present
University of Khartoum
Position
  • Head of Department
Description
  • Professor at the Department of Food Science and nutrition, College of Food and Agriculture, King Saud University

Publications

Publications (312)
Article
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Sorghum cultivar (Tabat), defatted pumpkin seed pulp (DPSP), and wheat flour were used to prepare four meals to study the effects of component ratio and fermentation and/or cooking on various nutritional qualities. Before and after processing, the meals' chemical compositions, total calories, minerals, antinutrients, and in vitro protein digestibil...
Article
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The quality attributes of a set-type yogurt fortified with different levels (0%, 2%, and 4%) of white radish powder (WRP) during cold storage were evaluated. WRP contains high total phenolic content (TPC, 276.8 mg GAE/100 g) and fiber (11.8%) and possessed high DPPH scavenging activity (63.35% inhibition). WRP increased the ash, fiber, TPC, DPPH sc...
Article
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Antinutrients in rice tend to impair nutrient bioavailability; hence, this study aimed to investigate the effects of cooking and simulated digestion on the antioxidant activity and phenolic content of white and brown rice, as well as the bioavailability of some minerals. The rice grains were cooked in a pressure cooker, using a 1:2 (w/v) rice-to-wa...
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The expected increase in the population will put more pressure on resources, which means there will be a greater demand for food and the need for different ingredients to feed animals. This study aimed to explore the potential benefits of replacing alfalfa-based total mixed ration (TMR) with Moringa spp. On carcass characteristics and meat quality...
Article
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The ability of Grewia tenax fruit dried-ground (GTF-DG) as a source of antioxidants, and the influence of varying concentrations (0, 2, 4, and 6%) of GTF-DG on beef burger quality after 21 days of refrigerated storage, were explored. GTF-DG contained high phenolics and flavonoid contents and, therefore, displayed strong DPPH, radical ABTS, and ferr...
Article
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This study was conducted to determine the combined effect of irrigation frequency and selenium (Se) fertilizer levels on the chemical composition of Moringa oleifera (M. oleifera) and Moringa peregrina (M. peregrina), with the ultimate goal of incorporating M. oleifera and M. peregrina in livestock feed. The combined effect of irrigation frequency...
Article
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BACKGROUND Factors such as variety, genetics, soil structure and plant diseases affect the oil amount and properties of flaxseed. By applying heat and various extraction treatments to flaxseed, the storage ability of the seed is increased by the removal of moisture, and the stability of phytochemicals in the seed against heat can be determined. RE...
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The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods—namely, supercritical fluid extraction (SFE), subcritical CO2 extraction (SCE), and Soxhlet extraction (SXE)—were evaluated. A total of 19 bioactive compounds were detected in extracts prep...
Article
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The current study focused on the extraction, physicochemical and oxidative characterization of fenugreek and Moringa seeds oils. The Moringa seeds (43.21%) produced significantly (P ≤ 0.05) more oil than fenugreek (5.58%). Fenugreek oil had significantly (P ≤ 0.05) higher iodine (g/100 g oil) and saponification (mg KOH/g oil) values than Moringa se...
Article
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Barhi dates at the Khalal stage were preserved using functional coatings developed using chitosan (CH) and olive-cake (OCE) and orange-peel (OPE) extracts in different ratios. The amounts of total flavonoids, total tannins, and total carotenoids, and antioxidant properties were evaluated. The coated and uncoated samples were also quantified for ind...
Article
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Saudi Arabia is one of the major producers of date (Phoenix dactylifera) fruit. Date fruit flesh is considered a healthy food due to the presence of natural antioxidants. Green and innovative supercritical fluid (SFE, 52.5 °C temperature, 27.50 MPa pressure, 5 mL CO2/min flow rate) and subcritical (SubCO2, 250 extraction cycles, 29 °C temperature,...
Article
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This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced (p ≤ 0.05) the physicochemical attributes of cucumber. Th...
Article
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This study investigated the phenolic composition of clove powder extract (CPE), determined by high-pressure liquid chromatography, as well as the effect of the clove powder (CP) concentration (0, 2, 4, and 6%) on the quality of beef burgers during 21 days of cold storage at 4 °C. The CPE contained a high amount of total phenolic content (455.8 mg G...
Article
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Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were...
Article
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Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks. A slight decrease in the pH and increase in acidity...
Article
The total phenolic contents of immature and ripe linden sonicated at different times were measured between 307.74 (10 min) and 365.87 mgGAE/100g (30 min) to 364.48 (10 min) and 403.97 mgGAE/100g (30 min), respectively. In addition, total flavonoid contents of immature and ripe linden sonicated were detected between 938.99 (10 min) and 1236.01 mg/10...
Article
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The effect of several essential oils, plant extracts and packaging materials on oxidative stability of virgin olive oil during different storage times was investigated. The formation of free radicals, changing of color, development of rancid odor and taste are formed as a result of the oxidation of stored oils due to the effect of oxygen and light...
Article
The total phenol and total flavonoid amounts of raw and roasted quinoa grains were measured between 135.63 (control) and 176.75 mgGAE/100 g (15 min) to 332.86 mg/100 g (control) and 421.43 mg/100 g (15 min), respectively. Also, antioxidant activity values of quinoa grain extracts were established between 14.15 mmol/kg (control) and 14.84 mmol/kg (1...
Article
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In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.06 µg/g (Taşucu-Mersin) to 1343.60 (Ko...
Article
The protein amounts of chia seeds were determined between 27.56% (control) and 28.37% (boiled). Total phenolic and antioxidant activity values of chia seeds treated by several applications changed between 237.70 mgGAE/100g (germinated) and 535 mgGAE/100g (roasted) to 15.27 mmol/kg (roasted) and 15.50 mmol/kg (germinated), respectively. While (+)-ca...
Article
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Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish). Palmitic acid contents of oil samples were found between 2.2 g/100 g (turnip) and 15.0 g/100 g (purslane). While oleic acid contents of oil samples change between 12.1% (turnip) and 69.8% (purple carrot), linoleic acid contents of oils were determined b...
Article
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The increase in the oil yield of germinated (sprouted) tigernut tubers may be due to the decrease in protein, carbohydrate and mineral contents during the germination process. Antioxidant activity values of both sprouted and raw “Balyumru” tigernut tubers were found higher than those of results of sprouted and raw “Sarışeker” tigernut tubers. The p...
Article
The antioxidant activity (1,1‐diphenyl‐2‐picrylhydrazyl (DPPH)) values varied between 9.71 (methanol: water, 60:40 v/v) and 13.30% (methanol: water, 50:50 v/v) and total phenol contents ranged between 12.43 (ethanol: water, 60:40 v/v) and 22.91 mgGAE/kg (methanol: water, 50:50v/v). In general, PFCs extracts obtained using methanol: water solutions...
Article
Full-text available
In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amou...
Article
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The bioactive properties of the almond kernel cultivars were determined in the 10 min sonication period with the highest values being observed in the “Ferraduel” almond cultivar. While total phenolic contents of almond kernel extracts obtained by extraction for 10 min change between 10.97 mg GAE/100 g (Texas) and 106.25 mg GAE/100 g (Ferraduel), to...
Article
Fresh melon (control) contained 0.07 µg/g total carotenoid, 17.56 mg GAE/100 g total phenol and 8.21 mg QE/100g total flavonoid. Antioxidant activity value of fresh melon (control) was 0.15 mmol TE/100g while total carotenoid amounts of dehydrated melons vary between 0.05 µg/g (oven) and 0.29 µg/g (microwave), total flavonoid amounts of dehydrated...
Article
The aim of this study was to investigate the impact of different concentrations (0.5% and 1.0%) of date palm spikelet extracts (DPSEs) from Reziz (Rz) and Khalas (Kl) cultivars on the physicochemical and microbiological properties of cow’s yogurt during cold storage. At the beginning of storage, DPSEs increased the water holding capacity (WHC), coh...
Article
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The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels. The total phenolic contents in extracts from apricot kernel were between 0.06 (oven-roasted) and 0.20 mg GAE/100 g (microwave-roasted) while the antioxidant activity varied between 2.55 (oven-roasted) and 19.34% (micr...
Article
Total carotenoid and chlorophyll amounts of caper seed oils extracted in cold press and Soxhlet extraction equipments were determined as 18.21 mg/g (cold press) and 17.33 mg/g (Soxhlet) to 31.68 mg/g (cold press) and 30.06 mg/g (Soxhlet), respectively. The caper seed oils contained 54.125 (cold press) and 86.63 mg/100g (Soxhlet) total flavonoid. To...
Article
Background and objectives Teff grains are subjected to several treatments, such as cooking and baking, and studies on the impact of thermal treatments such as roasting on the bioactive properties, phenolic compounds, fatty acids, and minerals of teff grains are scarce. The objective of this study was to evaluate the effect of microwave and oven roa...
Article
The bioactive compounds, antioxidant activity, fatty acid composition, and antimicrobial activity of methanolic extracts of propolis collected from five locations in Turkey were examined. The total phenolics (TP) of propolis samples ranged from 79.17 to 174.51 mg GA/kg while the total flavonoids (TF) varied from 41.19 to 70.19 mg QE/kg; Muğla and K...
Article
All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antiox...
Article
Full-text available
The addition of pickling herb (Echinophora tenuifolia L.; PHET) resulted in increase in the total phenolic and flavonoid contents in Tarhana in both free and bound fractions' extracts. The antioxidant activity of Tarhana containing 2%, 6% and 18% PHET was 81.45–81.72% in bound fraction whereas in free fraction it was up to 88.27% (6% PHET). The gal...
Article
Some chemical properties, oil contentsand bioactive properties of different parts of unripe (green) and ripened “Fuerte”avocado fruits (FAF) dried in air, microwave and oven unripe air‐dried FAF pulp showed higher (76.84%) oil contents whereas that of microwave‐dried ripe FAF pulp was 70.87%. Oil contents of FAF peel and seeds were also evaluated....
Article
This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was r...
Article
Caper seed oil obtained by Soxhlet extraction had significantly (p<0.05) higher acidity, peroxide content, viscosity, unsaponifiable matter, total phenolics, and antioxidant values than those of oils extracted by the cold press for all tested varieties. Cold‐pressed oil had significantly (p<0.05) higher iodine and saponification values compared to...
Article
The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.06 mg/100 g (air-dried) in oil from unripe Pinkerton fruit; between 14.86 mg...
Article
Full-text available
The study aimed to evaluate the effects of date palm spikelet extract (DPSE) from two cultivars on the chemical, antioxidants, and sensory properties of yogurt. The DPSE of Rziz (Rz) and Khalas (Kl) cultivars contains high levels of total phenolics and flavonoids as well as phenolic compounds with an antioxidant activity exceeded 90%. Increasing th...
Article
While the peroxide values of moringa oil with rosemary extract added at the concentration of 0.1% range from 6.31 meqO2/kg (5th day) to 46.34 meqO2/kg (45th day), the peroxide values of moringa oil with rosemary extract at 0.5% concentration were found between 2.63 meqO2/kg (5.day) and 40.39 meqO2/kg (45.day). In addition, the peroxide values of mo...
Article
Full-text available
Development of novel snack foods is an important area of research, and different ingredients are being tested to develop and process new formulations. In this study, lupin chips prepared using different formulations (hulled lupin, whole lupin, wheat and corn flours) were cooked using baking and frying, and changes in the sensory and colour paramete...
Article
The oil samples were rich in linoleic acid (mean 45.39%) and then the most common fatty acids were oleic (mean 36.79%), palmitic (mean 8.27%) and stearic acids (mean 5.61%). Calcium 463.80‐4065.50 mg/kg, boron 0.00‐12.26 mg/kg, chromium 0.00‐10.25 mg/kg, copper 3.92‐44.48 mg/kg, iron 0.00‐149.23 mg/kg, magnesium 34.07‐2002.53 mg/kg, potassium 2463....
Article
Response surface methodology (RSM) was applied to optimize the experimental conditions for ultrasound-assisted extraction (UAE) to maximize the recovery of total phenolic content (TFC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity from date palm spikelets (DPS). A three-factor [temperature (25°C, 42.5°C, and 60°C), duration (...
Article
In this study, the bioactive properties and phenolic constituents of different grape seeds grown in Turkey were investigated. Total phenolic and flavonoid contents of grape seeds varied between 1,120.83 mgGAE/100 g (Tarsus beyazı) and 3,485.24 mgGAE/100 g (Büzgülü) to 10,087.13 mg/100 g (Topacık) and 47,013.06 mg/100 g (Ekşikara),respectively. Anti...
Article
This study was done to investigate the effect of roasting time (7, 14, and 21min) at 160 ᵒC on proximate composition, colour attributes, bioactive compounds, and fatty acids composition of hemp (Cannabis sativa L.) seeds. Roasting of the seeds for different periods significantly (P < 0.05) increased the protein, oil, total phenolic, total flavonoid...
Article
In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.94 g/100 g (Pimpinella saxifrage L.). While oleic acid contents o...
Article
The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.7% (Type 4). In general, oil contents of roasted melon seeds were found higher than that of unroasted seeds that could be due to the evaporation of water during r...
Article
The fortification of yogurt with natural bioactive compounds could improve its nutritional and health potentials. In this study, physicochemical, antioxidant, and sensory qualities of set-type yogurt were fortified with different concentrations (0.0, 0.1, and 0.2 g/100 mL) of argel leaf extract (ALE) during cold storage was assessed. Both ALE and s...
Article
Full-text available
Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.21% to 1.00 and 1.0...
Article
Full-text available
Objective The current study was conducted to assess the nutritional status and associated risk factors among foreign students residing at King Saud University for different periods and to explore its correlations. Design A cross-sectional study was conducted during the spring semester of 2018. A total of 400 male students aged 18–35 years had part...
Article
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The oil content of both ‘raw’ and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated for all varieties with microwave power, with a significant (p < 0.05) increment observed for ‘Sivri’ hazelnut at 180 and 720 W. The maximum linoleic acid contents for ‘Ra...
Article
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The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decr...
Article
Total phenolic contents of immature and mature vine leaves changed between 38.45 (Cabernet Sauvignon) and 78.66 mg GAE/g (Michele Palieri) to 19.49 (Cabernet sauvignon) and 47.76 mg GAE/g (Michele Palieri), respectively. In addition, antioxidant values (DPPH) of immature and mature vine leaves changed between 17.24 µmolTE/g (Chairette) and 30.24 µm...
Article
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Background: Whey is a by-product and a good source of milk proteins, lactose, some minerals such as calcium, and soluble vitamins, which make such a by-product, be considered as a source of valuable nutrients and act as a functional food. This study was carried out to investigate the quality attributes of concentrated yogurt (Labneh) made of goats’...
Article
In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds changed between 20.80% (Afghanistan) and 26.01% (India). Oil contents of seeds were changed between 44.69% (Mozambique) and 55.37% (Niger-Kany). Crude fiber...
Article
The flour of roasted Samh seeds, from a rarely studied and unconventional wild cereal plant, is used by Bedouins in Saudi Arabia as a substitute or supplement for wheat flour during the preparation of several traditional dishes. This study investigated the effect of roasting on the antioxidant activity, bioactive compounds, fatty acids, and mineral...
Article
Antioxidant activity values of cookie samples were determined between 2.32% (0.0% (carob) and 76.75% (50% carob) while total phenolic contents of cookies vary between 36.59 (0.0% carob) and 123.61 mgGAE/100g (100% carob). The brightness (L*) of the cookies with carob flour decreased. While palmitic acid contents of cookie samples change between 32....
Article
The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constit...
Article
Sesame (Sesamum indicum L.) is the most important oil seed crop that cultivated widely in many regions where several environmental conditions, agronomical practices, postharvest processes, and oil extraction approaches significantly influence the quality of sesame seeds oil. The combined effect of roasting treatment and growing conditions on sesame...
Article
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The results showed significant (P < 0.05) differences in biochemical components among different parts of white color fruit morphs (WCFM) and black color fruit morphs (BCFM). Among the tested parts of myrtle plants, the highest (P < 0.05) amounts of most biochemical components were observed in leaves. With view exceptions, BCFM leaves contain high (...
Article
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Ultrasound-assisted extraction (UAE) was optimized for the collection of phenolic compounds and determination of antioxidant activity of watermelon peel (WMP) and watermelon seed (WMS) using Box-Behnken design and response surface methodology. UAE process variables (sonication temperature, sonication time, and ethanol concentration) had a significa...
Article
In this study, the chemical composition, bioactive compounds, minerals, and fatty acid composition of grape pomaces from 10 varieties with seed and skin of several grape varieties were investigated. The varieties Ekşikara, Çalkarası, and Marcaş exhibited significantly (p < .05) higher content of total phenolics (127.18, 138.41, and 147.51 mg/100 g,...
Article
Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.22%. Orange peel powder (OPP) showed the lowest DSA (61.65) after microwave and the lowest (63.54%) after in...
Article
Date (Phoenix dactylifera L.) seed was roasted at 180, 200, and 220°C for 20 min, which resulted in 3.58%–7.04% moisture, 0.91%–1.04% ash, and 92.96%–96.42% dry matter in samples. The treated samples contained 8.60%–9.80% fat, 8.84%–14.09% protein, 0.14–1.59 µg/g carotenoid, and 525.35–595.83 mg GAE/100g total phenols. The antioxidant activity rang...
Article
Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27. The major fatty acid in almond oil is oleic (62.43% in T7-76.34% in T4) followed by linoleic (13.97% in T4-29.55% in T3) and palmitic (4.97% in T2-7.51% inT3). The main tocopherol in almond oil was α-tocopherol (44.25 mg/100 g in T25-75.56 mg/100 g in T13)...
Article
The moisture content of seeds of the melon varieties varied between 4.8%–6.3%, the ash interval 2.5%–3.5%, the crude oil 19.4%–33.0%, the crude protein 30.4%–37.2%, and the crude cellulose value 1.5%–2.7%. Flavonoid contents of seeds were found between 134 and 257 mg CE/kg, and the total phenol contents were found between 615 and 850 mg GAE/kg. The...
Article
This work evaluates the potential use of different concentrations (0%, 0.5%, 1%, and 2%) of Acacia nilotica fruit flesh extract (ANFFE) on beef burger quality during storage at 4°C. A. nilotica fruit flesh extracts had high phenolic content (348.13 mg GAE 100g−1) and antioxidant activity (89.88%). Further, ANFFE demonstrated considerable inhibition...
Article
The present study was conducted to detect aflatoxins, namely B1, B2 (aflatoxins produce blue colour), G1, G2 (aflatoxins produce green colour) and AFM (aflatoxins in milk) in milk, egg, banana and onion collected from three different locations (Bahri, Omdurman and Khartoum) in Khartoum State, Sudan. The result showed that a high level of AFB1 was d...
Article
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The acidity values changed between 1.03 mgKOH/100g (control) and 1.11 mgKOH/100g (0.1% extract) for orange oil, 1.06 mgKOH/100g (0.5% extract) and 1.13 mgKOH/100g (0.1% extract) and 1.25 mgKOH/100g (0.5% extract) and 1.31 mgKOH/100g (control) for mandarin oil. The peroxide values were determined between1.37 meqO2/kg (0.5% extract) and 1.43 meqO2/kg...
Article
The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.61%...
Article
The effects of Moringa leaves as a partial replacer of alfalfa hay on oxidative status of goats' blood and milk were investigated in this study. Three dietary treatments including alfalfa (AHD), 25% Moringa oleifera Lam. (MOD) or 25% Moringa peregrina Forssk. (MPD) diets were used in this study. Thirty goats were randomly assigned into 3 experiment...
Article
In this study, phenolic compounds were extracted from Argel leaves using an ultrasound-assisted extraction (UAE) method. The extraction parameters (sonication temperature, time, and ethanol concentration) were optimized using a response surface methodology (Box-Behnken design), in order to maximize the total phenolic content (TPC) and 1,1-diphenyl-...
Article
This study was conducted to evaluate total phenolic content, antioxidant activity, total carotenoids and phenolic compounds of ginger (Zingiber officinale) rhizomes dried using different drying methods (oven, microwave, freeze and room-air drying). Freeze-dried ginger rhizomes exhibited significantly (p < 0.05) higher total phenolics (931.94 mgGAE/...
Article
The antioxidant activity values and total phenol contents of date flesh samples changed between 6.61 (Osailah)–10.72% (Rothanh Qassim) and 50.64 (Osailah)–98.61 mgGAE/100 g (Rothanh Qassim), respectively. Hence cultivars showed significant (p ˂ .05) variations. Among phenolic compounds, gallic acid contents of date flesh varied between 1.61 (Sbakah...
Article
The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth (Pistacia terebinthus) fruits. The highest antioxidant activity (87.32%), total phenolic (251.25 mg/100 g) and flavonoid (3413.72 mg/100 g) cont...
Article
Full-text available
The present study was conducted to detect aflatoxins, namely B1, B2 (Aflatoxins produce blue colour), G1, G2 (aflatoxins produce green colour) and AFM (aflatoxins in milk) in milk, egg, banana and onion collected from three different locations (Bahri, Omdurman and Khartoum) in Khartoum State, Sudan. The result showed that a high level of AFB1 was d...