Isam A. Mohamed Ahmed

Verified

Isam verified their affiliation via an institutional email.

Learn more

Verified

Isam verified their affiliation via an institutional email.

Learn more

• Ph.D
• Professor at King Saud University

Introduction Tagetes erecta L. is a valuable medicinal plant and its edible flowers are a rich source of secondary metabolites that may vary at different blooming stages. Objective Current study aimed to evaluate the phytochemical profile of flowers at different blooming stages with varying treatments. Methodology Extracts were prepared by employ...

The study aimed to develop a probiotic yoghurt drink with the addition of 5% Aloe vera juice. For this purpose, yoghurt drink samples were prepared from buffalo milk, biofortified with probiotics (Lacticoseibacillus rhamnosus and Limosilactobacillus reuteri), and evaluated for physicochemical (pH, acidity, moisture, total soluble solids, fat, prote...

To extend the shelf life and preserve the quality of perishable foods, various preservation and/or processing techniques have been developed. One of the most widely used methods is freezing and frozen storage. Still, traditional freezing techniques have the disadvantages of limited effectiveness, the formation of uneven ice crystals, and drip loss,...

In this study, differences in total phenol, flavonoid, carotenoid content, antioxidant activity, polyphenols and minerals in different parts (flower, leaf, stem, root) of the purslane plant were investigated. Total amounts of carotenoids ranged from 1.69 ± 0.05 (stem) to 27.92 ± 0.00 µg/g (leaf) and 2.22 ± 0.00 (root) to 48.03 ± 0.10 µg /g (leaf) i...

The study aims to extract protein from red pepper seeds and analyze the effect of ultrasound (US) on red pepper seed protein isolates (RPSPI) at pH 7 and 9. Circular dichroism (CD) spectroscopy analyzed structural changes in RPSPI, revealing that the increase in US treatment duration from 5 to 20 min was associated with decreased β-turn and α-helix...

This study revealed the effects of different olive sizes on some physical properties, oil content, bioactive components, fatty acid, α‑tocopherol and phenolic component profiles of “Gemlik” olive fruits from Mersin (Mut) province, Turkey. Physical measurement results of olive fruits differed according to olive sizes. The width and height of olive f...

This study aims to investigate the valorization of the wasted aerial parts of root vegetables (onion, white radish, red radish, carrot, and beetroot) as a source of minerals and antioxidant compounds. The findings revealed that the aerial parts of the plants contained valuable amounts of the total phenolic and total flavonoid content with high anti...

This study investigated the physicochemical, mechanical, and antioxidant properties of sodium alginate (SG) and polyvinyl alcohol (PVA) films with safflower extract (SF) for food packaging. Three formulations were developed: a control (SG/PVA) and two experimental films with SF at 3% (SG/PVA/SF1) and 5% (SG/PVA/SF2) of total polymer weight. The fil...

Coriander leaves (Coriandrum Sativum L.) contain quercetin, a flavanol from the flavonoid polyphenol group that helps prevent various metabolic disorders. This study aimed to use HPLC‐UV to investigate phenolic compounds in coriander leaves and their impact on nitrogen metabolism. Twenty‐four healthy Wistar albino rats weighing 160 ± 10 g were divi...

Present study aim was to envisage the variation in physicochemical attributes, sugar composition and antioxidant activities for selection of an appropriate variety of sweet potato cultivar for slices as a potential industrial application. Carbohydrate, crude protein, crude fat, crude fiber, ash contents were found in the range of 73.87 to 81.50, 6....

In this study, the concentrations of toxic elements as well as macro- and microelements accumulated in the peel and flesh of different Citrus fruits were investigated by inductively coupled plasma optical emission spectroscopy (ICP-OES). The toxic element found in the highest amounts in the peel and flesh parts of citrus fruits was arsenic (As), fo...

In this study, the fluctuations in the oil content, total phenol, total flavonoid, radical scavenging capacity, phenolic constituent profiles and fatty acids of turpentine fruits during roasting of turpentine fruits and oils in the oven and microwave treatments were revealed. Total phenolic amounts of turpentine fruit and oils varied between 153.57...

In this study, the distribution of bioactive components, antioxidant activities, phenolic constituents and mineral amounts of industrial by-products of apple varieties was investigated. Total phenolic quantities of ‘Golden’ and ‘Argentina’ fruit parts are 44.33 (pulp) and 115.52 (peel) to 44.80 (pulp) and 110.04 mgGAE/100g (seed), respectively. Als...

There are significant differences in the moisture and some element quantities of fig fruits depending on the color and parts of the fig fruits. P and K quantities of different fig types were assessed to be between 126.98 (the outermost edible part of “purple” fig pod) and 700.64 mg/kg (the innermost edible part of “green” fig pod) to 1289 (“white”...

In this study, the effect of oven and microwave roasting at different times on oil content, total phenol, flavonoid, fatty acids, phenolic components and mineral contents of purslane seeds was investigated. The total phenolic quantities of the purslane seeds roasted in the oven and microwave were characterized to be between 252.0 ± 1.80 (180 °C/5 m...

In this study, the effect of microwave drying on oil content, bioactive compounds, antioxidant activity, polyphenols and fatty acid profiles of fresh (control) and dried plum kernels was investigated. The oil quantities of plum seeds dried were found between 27.40% (control) and 42.42% (900 W). Total phenolic and flavonoid values of fresh (control)...

In this study, the total phenol, total flavonoid content, antioxidant capacity, phenolic component and fatty acid profiles of caper seed oils extracted by solvent extraction, sonication extraction and cold press methods were revealed. Total phenol amounts of caper seed oils extracted by cold press, sonication and solvent systems were recorded as 0....

In this study, changes in the bioactive properties, phenolic profiles, fatty acids, lipid indices of the water bath and sonication processes applied to roasted and unroasted bitter orange seeds were revealed by spectrophotometric and chromatographic techniques. The total phenolic amounts of roasted bitter orange seeds treated in a water bath (WB) w...

To assess the preservative potential of green extracts of moringa leaves (ML) and orange peel (OP) in chicken sausages under refrigerated conditions, eight groups were tested over 16 days: control, CBHT (100 ppm BHT), OPAE (3% aqueous OP), MLAE (3% aqueous ML), OMAE (1.5% aqueous OP+ML), OPEE (3% ethanolic OP), MLEE (3% ethanolic ML), and OMEE (1.5...

In this study, the role of roasting on the total phenol, antioxidant capacity, phenolic constituents and fatty acid profile of the grape seeds was investigated. Total phenolic and flavonoid quantities of the grape seeds roasted in microwave (MW) and conventional oven (CO) systems were recorded between 673.57 (control) and 713.57 (MW) to 7121.67 (MW...

Flaxseed is a limited and unexplored natural source for food product stabilization and quality enhancement. Our aim was to utilize flaxseed powder (FP) at different concentrations (2%, 4%, 6% and 8%) and a control (no FP) to investigate its effect on the quality and oxidative stability of cooked goat meat patties. Our results showed that the variat...

In this study, the elemental contents of almonds burned with four different methods to capture the elemental amount of almond kernels in the best way, to increase the release of obtainable elements by decomposing plant tissues, and to make them more atomized were measured and compared with ICP-AES. Depending on the digestion types, the K and Ca con...

There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particle size distribution (355 µm to 75 µm) on physicoch...

There is a need to explore the influence of particle size of sweet potato flour on physicochemical properties and in vitro starch digestibility of gluten free sweet potato noodles. The aim of this work was to examine the influence of purple-fleshed sweet potato flour (PFSPF) having different particle size distribution (355 µm to 75 µm) on physicoch...

In this study, the effect of roasting process on oil, antioxidant activity, total phenol, flavonoid, carotenoid and phenolic constituents and fatty acid compositions of pumpkin (Cucurbita spp.) seeds and oils was investigated. The oil yields of “Topak” and “Sivri” pumpkin seeds were assessed to be between 47.41 (control) and 51.02% (oven) to 45.29%...

In this study, the effect of fermentation on the oil and bioactive component, pH and acidity values of the brine, antioxidant activity values, phenolic constituents, fatty acid profile and biogenic element quantities of fresh almond kernels fermented in two different brine concentrations (5 and 10%; salt:water/ w:v) were examined. pH and total acid...

In this study, the effects of roasting at different times in hot air and microwave oven on the bioactive properties, fatty acid compositions, mineral contents and phenolic components of pine nut kernels and oils were investigated. According to the results obtained, the moisture quantity of pine nuts generally decreased due to roasting. The lowest m...

The oil contents of olive fruits sonicated in different debittering solvents were defined to be between 46.45 (water) and 60.44% (NaOH). The oil amount of olive fruits sonicated in NaOH solution was found to be high when compared to the control. Total phenolic and flavonoid amounts of olive fruits sonicated in different debittering solvents were sp...

Hyperlipidemia is the root cause of numerous chronic conditions, leading to high mortality rates around the globe. Spirulina (Arthrospira platensis) microalgae serve as a promising reservoir of bioactive compounds with diverse pharmacological properties. The current study examined the nutritional profile of spirulina powder in relation to strict gl...

In this study, the role of boiling and roasting on chemical properties, fatty acid compositions, polyphenols and mineral contents of peanut kernels provided from Mersin (Silifke) province in Turkey was investigated. The oil yields of peanut kernels treated were specified between 48.92% (boiled) and 52.93% (oven roasting). While total phenolic quant...

Hyperlipidemia is a malnutrition disease associated with different lifestyle factors mainly high fat/cholesterol foods consumption and less physical activity. Consumption of high fiber foods (prebiotic sources) additionally to gut microbiota (GM; probiotics species) could overcome hyperlipidemia and its associated risks. Prebiotics and probiotics a...

In this study, the influence of fermentation and different drying techniques on the bioactive components, antioxidant activity, phenolic components, fatty acids, nutrients and sensory characteristics of fresh and processed jalapeño peppers was investigated. At the end of the fermentation, the pH, acidity and salt values of the brine were determined...

The amounts of total phenol and flavonoid of Elaeagnus flowers and fruit collected at different maturity stages were between 234.94 (18 August) and 922.62 mg GAE/100 g (1 August) and 73.93 (4 October) and 525.36 mg/100 g (flowering stage), respectively. The antioxidant capacity of Elaeagnus flowers and fruit was between 3.57 (30 October) and 12.16...

In this study, the effects of microwave and oven systems on bioactive properties (total phenolic, total flavonoid, and antioxidant capacity), fatty acids, polyphenols, and mineral contents of raw and roasted “Sarışeker” and “Balyumru” tubers are investigated. Antioxidant activity values of “Sarışeker” tigernut tubers roasted in microwave and oven s...

In the current study, we examined the effects of boiling cauliflower in a pressure cooker, conventional boiling, conventional heating, and microwave heating on the chemical components, total phenol, flavonoids, antioxidant capacity (DPPH test), phenolic compounds, and mineral contents of cauliflower florets to reveal the differences between these c...

Chlorophyll b quantities of raw (control) and roasted rapeseed samples were specified to be higher than chlorophyll a. Additionally, total phenol, total flavonoid quantities and antioxidant activity (DPPH and FRAP assays) values of roasted powdered and whole rapeseed samples were observed to increase compared to the control. K232 and K270 values of...

This research revealed the effect of drying processes on the bioactive properties of marjoram leaves. The total carotenoid content in marjoram leaves ranged between 60.96 µg/g (fresh) and 189.78 µg/g (oven-dried), whereas the total flavonoid content ranged between 949.33 mg CE/100 g (control) and 16,958.59 mg CE/100 g (oven-dried). The total phenol...

In this study, the role of different roasting temperatures on oil amount, total phenolic contents, total flavonoid quantities, antioxidant capacity, polyphenol, fatty acid and mineral profiles of roasted-carob fruit powders was revealed. The oil and protein amounts of the carob powders were specified to be between 0.40 (90 °C) and 0.85% (control) t...

The total carotenoid amounts of the caper young shoot and buds debittered by sonication in brine, NaOH and tap water were reported to be between 19.99 (control) and 37.23 μg g⁻¹ (water) to 4.36 (control) and 20.38 μg g⁻¹ (NaOH), respectively. Total phenolic contents of sonicated caper young shoot and buds in brine, NaOH and tap water were specified...

The physical, chemical, phenolic constituents, fatty acids and mineral contents of the breads produced from wheat flour and turpentine paste at different concentrations were analysed by chromatographic and spectrophotometric methods. L*, a* and b* results of the breads were equal to 49.28–74.51, 0.90–6.55 and 13.45–20.19, respectively. Total phenol...

Sphingolipids (SL) are bioactive compounds in milk, dairy products, and infant formula. SL has been found to have different health benefits, such as anti‐inflammatory, antimicrobial, anticancer, and cholesterol‐lowering characteristics. SL requires careful extraction, separation, and identification due to their unique characteristics. This review d...

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryoprotectant mixture of sucrose (4%) and sorbitol (4%) as positive control (PC). The results showed that a significant decline was noted in sulfhydryl content...

In this study, bioactive compounds, antioxidant activity, phytochemicals, fatty acid compositions, elements and sensory characteristics of the breads prepared using wheat flour and nutmeg powders at different concentrations were investigated. The results obtained regarding the physical and chemical properties of nutmeg breads exhibited some changes...

In this study, the changes in the bioactive components, antioxidant properties and phenolic compositions of the hydrosols of the aerial parts of Satureja hortensis, Petroselinum crispum, Thymus siypleus, Rosmarinus officinalis and Salvia officinalis plants obtained at different distillation times were investigated by spectrophotometric and HPLC. To...

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...

This study aims to determine the feasibility of creating a date–milk beverage with nutritional and antioxidant benefits and determine the optimal formulation and storage conditions to preserve its quality. Date powder–milk beverages with 0%, 10%, 15%, 20%, and 25% weight/weight (w/w) dates were refrigerated at 1 °C and 5 °C for 10 days to evaluate...

In current investigation, the effect of the breads enriched with red pepper powder at different concentrations (0.5%, 1.0%, 1.5% and 2.0%) on colour parameters, antioxidant activity, total phenolics, flavonoids, phenolic components, minerals and sensory properties was revealed. While the brightness results of the breads L* decreased, there was a si...

In this study, the role of germination times and malt production preliminary stages on the bioactive and phenolic compounds and antioxidant activity of barley grains was investigated. Antioxidant activity values of barley, soaked barley and dried barley have been reported between 5.00 mmol/kg (barley) and 6.65 mmol/kg (sokaed barley). The total phe...

In the present study, the effect of microwave roasting on the total phenolic quantities, antioxidant activities, phenolic constituents, fatty acids and tocopherol amounts of the pistachio kernel and oil was revealed. The moisture, oil, total phenolic amounts and antioxidant capacity value of raw and roasted pistachio nuts were assessed as 31.13%, 2...

In this study, the effects of different roasting techniques on the oil content, bioactive compounds, antioxidant activity, phenolic components, fatty acid and mineral contents of mahaleb seeds, which can be used instead of vanilla, were investigated spectrophotometric and chromatographic systems. The oil quantities of the mahaleb seeds were assesse...

In the presented study, 15 tropical and subtropical fruits were studied for their mineral composition ranging from trace to major elements by ICP-OES after microwave digestion. The moisture amounts were assigned to be between 21.90 (tamarind) and 95.66% (pepino). The differences between the macroelement quantities of the fruits were established to...

In this study, the oil amounts, bioactive components, fatty acid profiles and element quantities of the date kernels (Osailah, Rothanh Qassim, Rushudiah, Nabtat‐Ali, Sbakah) were determined. The oil quantities of the date seeds were altered to be between 3.50 (Osailah) and 5.55% (Nabtat‐Ali). The total phenolic quantities of the seeds were assigned...

In this study, the antioxidant activity, total phenol, total flavonoid, phenolic component, fatty acid composition, and mineral quantities of cookies produced from cookie dough prepared with a mixture of chufa tubers and wheat flour in different proportions are investigated. The total phenolic quantities of the cookie samples are assessed to be bet...

In this study, the effect of the application of salt water (brine), lye and caustic (NaOH) on salt content, acidity, pH in caper brine during fermentation was investigated. The total carotenoid quantity of the caper buds were assessed to be between 0.46 (lye) and 1.57 µg/g (hot water) on the 5th day, while the total carotenoid quantities of the bud...

In this study, the effect of roasting on the oil quantities, bioactive properties, colour, fatty acids and polyphenols of seeds roasted in pan at roasting times was investigated. Total phenolic and flavonoid quantities of roasted seeds are assayed among 186.59 (control) and 429.29 mgGAE/100 g (20 min) to 810.00 (10 min) and 903.33 mg/100 g (5 min),...

The highest K and S were detected in almond samples burned with HCL acid. In addition, the highest levels of Ca (5162.43 mg/kg), Mg (4568.75 mg/kg) and P (7.02 mg/kg) were detected in the samples burned in the muffle furnace and by the wet burning method, respectively. Macro element contents of almond samples obtained as a result of burning in HCL...

In this study, the effect of roasting, boiling and germination processes on bioactive compounds, antioxidant activity, fatty acid and phenolic profiles and biogenic elements of quinoa seed and oils was assigned. The moisture amounts of boiled and germinated quinoa seeds were recorded to be significantly higher than the control. Also, the oil yield...

Total carotenoid amounts of rocket samples were established between 120.56 μg g⁻¹ (fresh) and 130.06 μg g⁻¹ (microwave). In addition, total phenol and flavonoid results of rockets dried in microwave and oven were found between 655.53 (oven) and 1790.96 mg GAE/100 g (fresh) to 254.03 (oven) and 1668.83 mg/100 g (fresh), respectively. Also, radical s...

In this study, the distribution of biogenic macro and micro element contents in the peel, pulp, and seeds of some cultivated fruits was observed. The element concentrations of these fruits, which have high commercial value and consumption in the world, were analyzed with ICP-OES. In the “Golden” and “Starking” apple varieties, the lowest and highes...

Owing to high consumption and industrial preparation of musk melon products, most of its byproducts are wasted without effective utilization. Musk melon agro-based waste material (seeds and peels) is an excellent source of antioxidants and phytochemicals. The purpose of this study was to improve the oxidative stability of mayonnaise by addition of...

In this study, the effect of different cooking techniques on broccoli moisture, total phenolic, total flavonoid, and radical scavenging capacity results, polyphenol contents, and their quantitative values was investigated. The total phenolic quantities of fresh and cooked broccoli samples were assessed to be between 36.32 (conventional boiling) and...

In this study, the degree of accumulation of biogenic element and heavy metal contents of different parts and edible layers of leeks cultivated in Konya in Turkey was revealed. The amounts of P and K of leek were determined from 154.69 (leaf top of leek) and 985.05 mg/kg (root of leek) to 1377.63 (onion part of leek) and 2688.50 mg/kg (root of leek...

The moisture results, bioactive compounds, phenolic and mineral amounts of date fruits showed significant changes depending on package types, storage temperatures and fruit types. The moisture content of date fruits stored at -18 °C was higher than that of date fruits stored at other temperatures (5 and 25 °C). The highest moisture loss in date fru...

In this study, the effect of dehydration of some physico‐chemical characteristics, total phenol, flavonoids, antioxidant capacity and phenolic compounds of green and red jalapeno pepper fruits was investigated. The total carotenoid contents of red and green jalapeno pepper samples were reported to be between 14.15 (fresh) and 129.00 μg/g (540 and 7...

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...

In this study, the effect of date seed flour levels on some physico-chemical properties, total phenolic, flavonoids, carotenoid amount, quantitative amounts of polyphenol, fatty acids, biogenic elements and sensory properties of the wheat breads enriched with date seed flour was investigated. The L* values of breads were measured between 48.04 (20%...

In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat content of the bread increased in parallel. L* colour values...

In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of ‘Ayvalık’ olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme...

In this study, the effects of germination, roasting and boiling processes on bioactive substances, mineral profiles, fatty acid composition and phenolic profiles present in soybean seeds and soybean oil extracted from soybean were investigated. While the acidity value of the crude and roasted soybean seed oils are 0.89% and 1.09%, the acidity value...

In this study, the effects of different germination times on some chemical characteristics, total phenol and flavonoid quantity, antioxidant capacities, phenolic and fatty acid compositions and biogenic element contents of tigernut tubers were investigated. Total phenolic and flavonoid quantities of raw and tigernut tubers germinated at certain ger...