Fahad Yahya AL Juhaimi

Fahad Yahya AL Juhaimi
King Saud University | KKUH · Department of Food Science and Human Nutrition

PhD

About

209
Publications
82,984
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3,576
Citations
Citations since 2016
140 Research Items
3379 Citations
20162017201820192020202120220200400600800
20162017201820192020202120220200400600800
20162017201820192020202120220200400600800
20162017201820192020202120220200400600800

Publications

Publications (209)
Article
Full-text available
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
Full-text available
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
Full-text available
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
Full-text available
Milk is the first food that mammals are exposed to [...]
Article
Full-text available
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
Full-text available
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
Acetylated corn starch was used as a fat replacer in beef patties and its effect on the physicochemical, textural, and sensory attributes of the patties was assessed during frozen storage (-20°C) for 60 days. The results showed that acetylated corn starch enhanced the redness, moisture retention, thickness, and sensory attributes of the patties (P...
Article
Full-text available
Processing of hoki, a commercially important fish species, generates substantial quantities of co-products, including male gonad, which contains valuable lipids, such as phospholipids, that could be recovered and utilised. Hoki fish male gonads (HMG) were subjected to pulsed electric fields (PEF) treatment at varying field strengths (0.625, 1.25, a...
Article
Full-text available
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
Full-text available
The effect of diet on the composition of gut microbiota and the consequent impact on disease risk have been of expanding interest. The present review focuses on current insights of changes associated with dietary protein-induced gut microbial populations and examines their potential roles in the metabolism, health, and disease of animals. Preferred...
Article
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This study investigated the nutritional, microbial, and sensory quality attributes of a fermented milk (laban) drink flavored with date syrup (dibs) during cold storage at 4 °C for 7 days. Date syrup was added to laban in specific proportions (2.5, 5, 7.5, 10, 12.5, and 15% date syrup/total weight of flavored laban) and an appropriate percentage (1...
Chapter
Besides animals that have been domesticated and farmed for mass production of meat for consumption, there are a large number of quite diverse animal species that can be considered as ‘non-traditional’sources of meat, which are reviewed in this chapter. The available literature indicates that non-traditional meats are typically of high nutritional v...
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
Full-text available
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
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
Full-text available
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
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
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
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 gall...
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
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
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
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
Full-text available
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
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
Full-text available
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
Full-text available
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
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
Full-text available
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 carried out to gain consumer insights on the use of tempeh (a fermented soy bean product) to improve the healthiness of beef patties and to determine the acceptable level of tempeh (10%, 20%, or 30%) in the patty. The study consisted of conducting two focus groups (n = 15), a pilot sensory evaluation, and a full consumer senso...
Article
In this study, changes in bioactive properties and phenolic compounds of different caper parts were reported. Total phenolic contents of C. ovata and C. spinosa plants varied between 175.35 mgGAE/100 g (fruit) and 518.4 mgGAE/100 g (small bud) to 143.58 mgGAE/100 g (fruit and 597.57 mgGAE/100 g (small bud), respectively. While total flavonoid conte...
Article
Full-text available
The present study investigated the effect of processing parameters comprising rigor temperature, ageing and display time on conjugated linoleic acid (CLA) concentrations, stability and the development of cholesterol oxidation products in hot boned beef semimembranosus muscles. Meat samples, having attained rigor mortis at 5 °C and 25 °C, were vacuu...
Article
Full-text available
A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.44 (Type 9) and 63.59% (Type 7), while th...
Article
The effect of heating at different temperatures (60, 80, 90, 110, and 130 °C) on the total phenolic content, antioxidant activity, and phenolic compounds present in plum and mahaleb fruits was investigated. The antioxidant activity values and total phenolic contents of fresh plum (93.82% measured by DPPH method, 787.79 mg gallic acid equivalent (GA...
Article
Full-text available
The aim of this study was to determine the effect of different extraction solvents (petroleum benzene, hexane, diethyl ether and acetone) and extraction methods (hot and cold) on oil yield of safflower seeds and its fatty acid compositions. Oil contents of safflower seeds extracted by hot extraction system were changed between 37.40% (acetone) and...