Kashif Ghafoor

• PhD
• Professor at King Saud University

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...

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...

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,...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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....

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...

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...

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...

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...

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...

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...

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....

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 (...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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....

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...

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...

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 (...

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...

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,...

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...

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...

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)...

Over the last decades, high-pressure processing (HPP) has shown its potential as one of the most relevant technologies for non-thermal food processing mainly due to its ability for microbial inactivation while retaining fresh-like characteristics of the food. Moreover, HPP can be considered as potential tool for developing new food products with ne...

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...

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...

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...

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%...

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...

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-...

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/...

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...

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...

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...

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...

The present study was conducted to evaluate the oxidative stability and the physicochemical, microbiological, and sensory properties of beef patties formulated with different concentrations (1%, 2%, and 3%) of baobab seed extract (BSE) during storage at 4 °C. The BSE contained a considerable number of phenolic compounds and exhibited antioxidant an...

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...

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...

In this study, some physico-chemical properties, amino acids, fatty acids, sugars and mineral contents of sorghum, millet and lupin seeds. Sorghum (red, white and yellow) and millet seeds were purchased from market in Saudi Arabia (Riyadh). Lupin seeds were provided from in Turkey (Konya). Protein contents of seed samples ranged from 8.6% (yellow s...

The oleic acid composition of almonds oils expressed by cold press varied from 73.56% in Cristomorto cultivar to 76.59% in Tuono while oleic acid in oils extracted by soxhlet method ranged from 71.86% in Cristomorto and 75.63% in Tuono cultivars. Also, oil from cold press extraction contained 19.51% and 21.86% linoleic acid for Ferragnes and Tuono...

While Cd contents of cigarettes are determined between 0.44 (C8) and 1.55 mg/kg (C7), Co contents of cigarette samples varied between 0.26 (B5) and 2.19 mg/kg (B3). Also, while Cr contents of tested cigarettes are determined between 0.88 mg/kg (C5) and 1.72 mg/kg (B2), Mo contents of cigarettes ranged from 0.39 (C7) to 1.13 mg/kg (B2). In addition,...

Kiwi and pepino fruits are most valuable fruits as they contains substantial amounts of nutrients and bioactive compounds. These fruits exhibited several health potentials such as antioxidant, antiinflammatory, antiobesity, antihyperlipidemia, and anticancer properties. However, studies on the effect of microwave and conventional drying methods on...

In the study, the impact of harvest time on total phenolic content, antioxidant activity, and phenolic compounds of prickly pear (Opuntia ficus-barbarica A. Berger) fruit pulp and the oil content and fatty acids profile of the seed were investigated. The highest total phenolic content was determined as 156.77 mg/100 g in July 1 harvest, while the m...

The current study presents physico-chemical attributes, fatty acid, sterol and tocopherol compositions in oils obtained from Moringa seed using either cold-press or Soxhlet extraction systems. Moringa oleifera and M. peregrina seed oils, recovered using cold press (CP) and Soxhlet extraction (SE) techniques, contained substantial amount of oleic ac...

The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150 mg/100 mL) in triplicate batch on the shelf-life and quality of chicken patties. Flavones, mainly (+)-catechin, were the predominant phenolic compounds in ASWE with high antioxidant activity. ASWE showed greater inhibition effects against g...

The palmitic acid contents of control groups varied between 22.96% (duck) and 25.09% (hen), while that of boiled egg oils are found between 22.93% (duck) and 23.72% (quail). Oleic acid contents of control group oils changed between 43.04% (quail) and 64.91% (duck) while that of boiled egg oils vary between 43.18% (quail) and 64.17% (duck). Linoleic...

This work aimed to evaluate the phytochemical properties of grape seeds and oils of autochthonous variety Blatina, regional variety Vranac and international varieties Merlot, Cabernet, and Muscat cultivated in Herzegovina province. It is estimated that total phenol contents and antioxidant activities of seed extracts ranged between 502.08 (Merlot)–...

The effect of harvest periods on total phenol, antioxidant activity, individual phenolic compounds of fruit and leaves of Tavşan Yüreği, Memecik, Edremit, Ayvalık and Gemlik olive varieties grown in Turkey were investigated. The highest total phenol (317.70 mg/100 g and 2657.81 mg/100 g) were observed in Tavşan Yüreği olive fruit and Ayvalık leaves...

The oil contents of seeds were between 4.92% (Ferulago aucheri) and 16.47% (Ferula parva). The highest oleic acid contents were detected in Ferulago syraea (67.15%), Ferulago pauciradiata (67.15%), Ferulago pachyloba (68.82%), Ferulago syriaca (66.16%), Prangos uechtritzii (60.37%), Ferula tingitana (77.26%), and Ferula szowitsiana (58.81%) seed oi...

The objective of the present work was to investigate the influence of locations on bioactive propertiest, phenolic compounds and mineral contents of bee pollens. The oil content of pollen grains changed between 3.50% (Alanya) and 6.85% (Russia-Perm Region). The highest total phenolic content (720 mg/100g) and antioxidant activity values (81.4%) wer...

Total phenolics, β‐carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 µg/kg, and 124.82 and 240.25 mg/kg, respectively. K and Ca values of prickly pear fruits changed between 1,908.10 and 3,981.90 mg/kg, and 136.79 and 1,224 mg/kg, respectively. Amounts of gallic acid, 3,4‐dihydroxybenz...

The oil quality, fatty acid composition, tocopherol contents, and phenolic compounds of oven- 15 and microwave-roasted seeds from three different poppy varieties (blue, yellow, and white) 16 were investigated. The quantity, acidity, unsaponifiable matter, peroxide, and saponification 17 values of oil were generally higher in roasted seeds compared...

In this study, fatty acid composition and tocopherol contents of cold pressed olive oils belonged to Ayvalık, Gemlik, Domat, Çilli, Çöpaşı and Söbüaşı varieties were determined. The fatty acid composition of the olive oils showed differences depending on the olive variety. The major fatty acids such as oleic, linoleic and palmitic acids were found...

Stereospermum fimbriatum or locally known as “Chicha” is traditionally used for itchy skin, earache, stomachache and postpartum treatments. This study was designed to evaluate the antimicrobial potential of S. fimbriatum’s stem bark against 11 pathogens and isolate its bioactive compound. Successive soxhlet extraction was conducted using n-hexane,...

Sweet potato starch was modified by partial acid hydrolysis (PAH) and heat-moisture treatments (HMT) at different moisture content and temperature (HMT1: 20% moisture, 90 °C; HMT2: 20% moisture, 110 °C; HMT3: 30% moisture, 90 °C temperature; HMT4: 30% moisture, 110 °C). Modification was also done by combination of HMT and PAH (HMT-PAH1: 20% moistur...

The raw and roasted chia seeds were evaluated for different quality characteristics and their oil contents were found as 35.83% and 37.7%, respectively. Total phenol contents of raw and roasted chia seeds were observed as 3.07 and 3.43 mg GAE/g, respectively. Antioxidant activity values of chia seed extracts were analyzed as 4.24 (raw) and 3.31 µmo...

This review summarizes the information on the health-promoting effects of phytosterols and the techniques for their extraction. The extraction and analysis processes of phytosterols are complex and have not been fully established. Phytosterols have significant roles in the areas of foods, nutrition, pharmaceuticals, and cosmetics. Free phytosterols...

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The effects of modified atmosphere packaging (MAP) on various physicochemical quality attributes of fresh Barhi dates at the Khalal (yellow) stage were studied. Polypropylene (PP) and polyethylene (PE) plastic with varied perforation sizes (0, 50, 100 and 150 µm) were evaluated for storage of date fruits at temperatures of 1, 5, 15 and 25 °C up to...

Bioactive compounds from plant sources are generally categorized as natural antioxidants with well-known health benefits. The health-promoting characteristics of natural antioxidants include anti-inflammatory, anti-diabetic, and hepatic effects as well as free radical scavenging. Herein, a comprehensive and comparative review are presented about th...

Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, Yağlık and Sarıulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 °C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, vari...

Modified atmosphere packaging (MAP) was evaluated for total phenolic contents (TPC), antioxidant, tannin, color, and sensory properties of fresh Barhi dates. Polypropylene (PP) and polyethylene (PE) with different perforations (0 [H0], 50 µm [H3], 100 µm [H6], and 150 µm [H9]) were evaluated for storing fresh Barhi dates for up to 45 days at 1 to 2...

In this study, physico-chemical properties of raw and roasted tigernut oils extracted by two different solvents were determined. Peroxide values of raw and roasted tigernut oils extracted by petroleum ether and n-hexane solvents changed between 0.83 and 0.91 meqO2/100g to 1.57 and 1.63 meqO2/100g, respectively. While oleic acid contents of raw tige...

Antioxidant activities of different nut oils ranged from 11.43 (peanut) to 65.58% (pistachio) in cold pressed oils whereas in case of soxhlet extracted oils they were in the range of 11.32 (hazelnut) to 51.28% (pistachio). β-Carotene contents of oils obtained by cold pressing and soxhlet extraction changed between 7.53 (almond) and 13.58 µg/100 g (...

The present study was conducted to compare the effect of partial shade (PS) and direct sun (DS) drying on the nutritional quality of young shoots and leaves of Moringa oleifera and Moringa peregrina as non-conventional fodder. The chemical composition, total energy, total and individual phenolics, ascorbic acid, carotenoids, antioxidant activity, a...

The changes in chemical properties of the peanut varieties (NC-7 and ÇOM) in the raw and roasted forms stored at 30°C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and ÇOM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased duri...