Maher Al-Dabbas

Maher Al-Dabbas
University of Jordan | UJ · Department of Nutrition and Food Technology

PhD in food chemistry and Sciences

About

52
Publications
24,703
Reads
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603
Citations
Citations since 2017
14 Research Items
364 Citations
2017201820192020202120222023020406080
2017201820192020202120222023020406080
2017201820192020202120222023020406080
2017201820192020202120222023020406080
Additional affiliations
November 2016 - October 2017
University of Jordan
Position
  • Professor
November 2011 - November 2016
Dept of Nutrition and Food Tech.-University of Jordan
Position
  • Professor (Associate)
September 2007 - November 2011
University of Jordan
Position
  • Professor (Assistant)
Education
June 1988 - June 1992
University of Jordan
Field of study
  • Nutrition and food technology

Publications

Publications (52)
Article
In this study, fresh olive oil was exposed to oxidation followed by elution at room temperature through an adsorbent packed in the glass column (10 × 75 cm) loaded with one of the following beds: activated charcoal, calcium chloride (CaCl 2), alumina (Al 2 O 3), bentonite, Arabic gum, and silica gel to investigate the effect of using adsorbents on...
Article
Full-text available
There is strict regulation regarding the use of food sources of trans fatty acids (TFAs) from food across the world. However, there is a lack of information on the trans fatty acids (TFAs) content in Jordanian foods. The objective of this study was to evaluate the amount of fat, saturated fatty acids (SFAs) and TFAs in 22 traditional Jordanian swee...
Book
Full-text available
Many studies that investigated the relationship between diet and health showed an increased interest in the range of active harmful constituents present in foods that accompany the nutrients, and data for these constituents are often required. In the present work, not only the proximate composition has been determined but also many other constituen...
Article
Full-text available
Abstract Oxidation consequences are detrimental for sensory and shelf life of meat products. Because of its safety and effectiveness, natural antioxidants are increasingly demanded by consumers and legal authorities. Therefore, this study aims to evaluate the effectiveness of essential oils (EOs) of Cinnamomum verum (Cinnamon, CEOs) and Ahcillea a...
Article
The total phenolics and flavonoids contents and antioxidant activities of twenty different floral types of locally produced honey were determined and correlated with their colors. Dark multifloral honey showed the highest total phenolics, flavo-noids contents and reducing power activity (15.84 mg GAE/100g , 5.74 mg QE/100g and 574.5% vitamin C equi...
Article
This study was performed to examine the effect of ozonation treatment at different ozone concentrations (0.5, 2 and 5) ppm for different periods of time (5, 10 and 15) minutes on reduction percentage of spiked chlorfenapyr of (2, 6 and 10) ppm on lettuce leaves using gas chromatography equipped with mi-cro electron capture detector. The results sho...
Article
This study was conducted to investigate the effect of ozonation treatment at different ozone concentrations (0.5, 2 and 5) ppm for different periods of time (5, 10 and 15) minutes on reduction percentage of spiked myclobutanil of (2, 6 and 10) ppm on tomato fruits using gas chromatography equipped with micro electron capture detector. The results s...
Article
This study was performed to investigate the effect of ozonation treatment at different ozone concentrations (0.5, 2 and 5) ppm for different periods of time (5, 10 and 15) minutes on reducing the percentage of spiked myclobutanil of (2, 6 and 10) ppm on lettuce leaves using gas chromatography equipped with micro electron capture detector. The resul...
Article
This study was conducted to investigate the effect of ozonation treatment at different ozone concentrations (0.5 and 2) ppm for different periods of time (5 and 15) minutes on reduction percentage of spiked chlorfenapyr of (2 and 10) ppm on tomato fruits using gas chromatography equipped with mi-cro electron capture detector. The results showed tha...
Article
This study was conducted to determine the effect of ozonation at concentrations of 0.4 ppm on cypermethrin and chlorpyrifos pesticides residues reduction in spiked tomato fruits at different concentrations. The pesticide residues were extracted from homogenized tomato fruits with acetonitrile using QuEChERS method and the determination was carried...
Article
This study was conducted to determine the effect of ozonation at concentrations of 0.4 ppm on cy-permethrin and chlorpyrifos pesticides residues reduction in spiked tomato fruits at different concentrations. The pesticide residues were extracted from homogenized tomato fruits with acetonitrile using QuEChERS method and the determination was carried...
Article
This study was conducted to monitor the effect of ozonation treatment at different ozone concentrations for different periods of time on the red colour of tomato fruits and green colour of lettuce heads using Lovibond colourimeter. The results showed that ozonation is significantly affected all the colour values for both tomato fruits and lettuce h...
Article
Full-text available
The antioxidant activities of methanol (M), ethyl acetate (E) and hexane (H) extracts from leaves (L) and seeds (S) of Moringa (Moringa peregrina) were evaluated using different model systems in vitro. Free radical scavenging activities were assessed by measuring the scavenging activities of leaves and seeds different polar extracts separately usin...
Article
Full-text available
The effect that dipping green pepper (Capsicum annuum, L.) in natural lemon juice followed by blanching had on the rate of the pepper chlorophyll color retention was studied. Dipping green pepper in natural lemon juice immediately after blanched with chloride salts of copper, zinc and magnesium decreased the degradation of chlorophyll after 2 weeks...
Article
This study was conducted to monitor the effec of ozonation at 0.4 ppm, UV-radiation at 254 nm and cooking at 100 oC on methomyl residues of spiked tomato juice. Ozonation of spiked tomato juice with methomy at 0.4 ppm was found to be the most effective treatment. Complete degradation of spiked methomyl at any of the studied concentrations level was...
Article
Full-text available
Three factors mixture model incorporating sesame oil cake, dates and sugar combinations totaling 100% of the Ma'amoul's filling, a traditional Jordanian dessert, were used in this study. Ma'amoul was made using 20 grams of a controlled dough recipe combined with 10 grams of filling combinations. Dates filling significantly (P < 0.05) impacted overa...
Conference Paper
Full-text available
This study was conducted to monitor the effect of ozonation at 0.4 ppm, UV-radiation at 254 nm and cooking at 100 oC on methomyl residues of spiked tomato juice. Ozonation of spiked tomato juice with methomy at 0.4 ppm was found to be the most effective treatment. Complete degradation of spiked methomyl at any of the studied concentrations level wa...
Conference Paper
Comparison between Effects of Three Treatments for Different Periods of Time on Methomyl Pesticide in Tomato Juice Maher Al-Dabbas1 --- Tawfiq Al- Antary2 --- Asma Shaderma3 1Assoc. Prof of Food Chemistry, Faculty of Agriculture, Department of Nutrition and Food Technology, University of Jordan, Amman, Jordan 2Prof of Pesticides and Economic Entomo...
Article
This study was conducted to study the effect of heat cooking at 100 C o on methomyl, oxamyl and carbosulfan residues of spiked tomato juice. Heating at 100 C o for 30 minutes led to reduction percentages of 72.63%, 88.66% and 100%, respectively. However, the reduction percentages of the studied carbamate residues were increased with increasing time...
Article
Full-text available
Cardamom essential oil (CEO) was microencapsulated in different materials; gum Arabic (GA), whey protein isolate (WPI) or their combinations (WPI+GA) at different mixing proportions; 1:1 and 3:1, respectively by using spray drying procedure. The stability of the encapsulated oil was evaluated by determining the concentration of encapsulated oil dur...
Article
Full-text available
Cheese analogues are cheese-like products with varied compositions and functional properties which produced by partial or whole replacement of milk components, in particular milk fat, by non milk-based components. The purpose of this research was to evaluate the effect of replacement of milk fat in processed cheese with different formulations from...
Article
This study was conducted to monitor carbosulfan car-bamate pesticide residues in tomato juice in Jordan. Additionally , the effect of ozonation at 0.4 ppm, UV-radiation at 254 nm and heat treatment above 100 o C on carbosulfan residues of spiked tomato juice was studied. Ozonation of spiked tomato juice with carbosulfan at 0.4 ppm was found to be t...
Article
The main objective of this research was to utilize extrusion processing for developing a wheat- and soy-based “lentil analog” product. The sensory properties and the nutrient content of this product were studied. Lentil analog products using six formulations were produced using a pilot-scale twin screw extruder. Descriptive sensory analysis of prep...
Article
Minimal processing methods could result in a very short product shelf life due to microbial and quality deteriorations. This study was undertaken to investigate the influence of blanching, freezing, dehydration and canning on the phenolic, flavonoid and carotenoid contents and antioxidant activities of carrots during storage. Carrot blanching resul...
Article
Full-text available
Rice flour composition played a key role in determining the changes in pasting properties of rice flour. The influence of incorporating defatted rice bran (DFRB), rice bran fiber (RBF), rice bran protein (RBP), and stabilized rice bran (SRB) fractions on the mechanism of rice flour pasting viscosities was investigated. Pasting properties of long- a...
Article
Microbial levels were significantly (P < 0.05) affected by the temperature-time treatments used during in-container heat treatment of the curd, brine concentration and storage duration. A heat treatment of 115 °C × 2 min, in the absence of NaCl, was sufficient to eliminate Mesophilic micro-organisms, Coliforms, Staphylococcus aureus and Yeast and M...
Article
Full-text available
(2000 g) were macerated three times with 70% MeOH solution. Thehydroalcoholic solution was concentrated under reduced pressure to dryness, and the residue was dissolved in hot water(1000 mL) and kept in the cold overnight. After filtration, the aqueous solution was successively extracted with EtOAc onceand with
Article
This study was conducted to monitor methomyl, oxamyl and carbosulfan carbamate pesticides residues in tomato fruits grown in Jordan Valley during the period from January to May in 2012 using a modified gas chromatographic method equipped with nitrogen–phosphorus detector (GC-NPD). Sixty samples of tomato fruits collected randomly from different far...
Article
The effect of ozonation treatment for 3, 5, 10, 15 and 30 min at concentration of 0.4 ppm on methomyl, oxamyl and carbosulfan pesticides residues removal in spiked tomato juice was studied. In our previous work on monitoring of carbamate pesticides residues in tomato juice, we found that methomyl residues was the most prominent residues, while oxam...
Article
This study was conducted to study the effect of UVradiation at 254 nm on methomyl, oxamyl and carbosulfan residues of spiked tomato juice. In a previous study on carbamate pesticide residues in tomato juice, the same authors found that most of the tomato juice samples contained methomyl residues (less than the maximum residue limits according to EU...
Article
Full-text available
Three factors mixture model incorporating sesame oil cake (SOC), dates and sugar combinations totaling 100% of the Ma'amoul's filling, a traditional Jordanian dessert, were used in this study. Ma'amoul was made using 20 g of a controlled dough recipe combined with 10 g of filling combinations. Ma'amoul was allowed to cool 24 h at room-temperature b...
Article
The effect of ozonation treatment for 3, 5, 10, 15 and 30 min at concentration of 0.4 ppm on methomyl, oxamyl and carbosulfan pesticides residues removal in spiked tomato juice was studied. In our previous work on monitoring of carbamate pesticides residues in tomato juice, we found that methomyl residues was the most prominent residues, while oxam...
Article
Full-text available
The seeds of Aleppo pine (Pinus halepensis Mill.) cultivated in Jordan were evaluated for their proximate composition and fatty acid, sterols, and amino acid contents. The fat, protein, ash and total carbohydrate contents (on dry matter basis) were 32.1, 29.8, 5.5 and 32.6%, respectively. The major fatty acids were linoleic (55.4%) and oleic (23%)...
Article
This study was conducted to monitor methomyl, oxamyl and carbosulfan carbamate pesticides residues in different imported brands of tomato juice sold in the Jordanian local market during the period from June to September in 2012. Ninty one samples of imported tomato juice from different brands collected randmly from local market were analyzed for se...
Article
Full-text available
The average of standard plate count and coliforms, Staphylococcus aureus and Salmonella counts for three home-made jameed samples, a traditional fermented dairy product, before applying hazard analysis critical control point system were 2.1 × 10(3), 8.9 × 10(1), 4 × 10(1) and less than 10 cfu/g, respectively. The developed hazard analysis critical...
Article
Full-text available
The physiochemical properties of olives and olive oils of Nabali Baladi (NB), Nabali Muhassan (NM) and Shami (SH) olive varieties were studied during the crop season 2008/2009 in Bani Kananeh district (in the North of Jordan). The olives were taken from 4 different farms in the district. Olive and its oil were analyzed using various parameters. The...
Article
Full-text available
A new isolated flavone, 4′-hydroxy-3,5,6,7-tetramethoxyflavone (6), together with seven known 3-O-methylated flavones isolated from the ethanol extract of the aerial parts of Varthemia iphionoides, were studied for DPPH free radical-scavenging and cytotoxic activities. Flavones 2, 3, 4, and 8 were the most active DPPH free-radical scavengers with i...
Article
Full-text available
The present study was designed to evaluate the antimicrobial activity and antiproliferation activity against human leukemia (HL-60) cells in vitro for hexane, ethyl acetate, ethanol and aqueous extracts of aerial parts of Varthemia iphionoides. The ethyl acetate extract showed a pronounced antibacterial activity against four bacterial and three can...
Article
Full-text available
Eight locally-produced dairy products were used in the study: yoghurt, labneh, Nabulsi cheese, dried and liquid jameed, acidic whey, cream and cow's milk. For each product, the in vitro acid-buffering capacity (BC) was determined, using a 5% (dry matter) aqueous suspension titrated with 0.1N HCl until the pH reach 1.5 and then back-titrated to pH o...
Article
Antioxidant Activity of Ethanol, Ethyl Acetate and Hexane Extracts From the Aerial Parts of Medicinal Plant Varthemia (Varthemia Iphionoides) Were Investigated in Vitro Using the Accelerated Oven Storage Method on Beef Tallow. The Linoleic Acid System, DPPH and Abts-Radicals Scavenging Activity, Reducing Power and Total Phenolic Contents Were all E...
Article
A new method was developed to determine the presence of some refined vegetable oils in olive oil based on the sum of campesterol and stigmasterol percentages. Model systems of corn, soybean, sunflower and cotton seed oils in olive oil at levels of 5%, 10% and 20% were prepared. The unsaponifiables of these model systems were analysed by GLC using p...
Article
Full-text available
Problem statement: in vitro acid-Buffering Capacity (BC) values of 5% (dry matter) aqueous homogenized suspension of five legumes (broad bean, lentils, chickpea, kidney bean and lupine) and of selected antacid home preparations (cowâs milk, almond, peanut, licorice, carob and lettuce stem) were investigated within and among samples from their respe...
Article
Full-text available
ABSTRACT The proximate, amino acids and mineral composition of Moringa peregrina seeds and the seeds oil sterols and fatty acids composition were investigated. The results showed that the seeds contained 24.1% crude protein, 53.5% fat, 2.6% ash and 2.4% moisture. The mineral analysis indicated high potassium (630.2 mg/100 g) and phosphorus (620.5 m...
Article
Full-text available
Objective: Evaluation the antioxidant activity of different polar extracts from Varthemia (Varthemia iphionoides) using different model in vitro. The extract exhibited a strong antioxidant activity will be fractioned and purified to identify the active compounds that could be responsible for such antioxidant activity. Materials and Methods: Ethanol...
Article
Full-text available
The DPPH radical-scavenging activity of 25 inorganic salts, two buffer systems, and crude water extract of aerial parts of Varthemia (Varthemia iphionoides) before and after resins purification were investigated. Eight of the 25 inorganic salts tested quenched the DPPH radical colour. Na2S2O3 and FeCl2 showed markedly high DPPH colour-quenching act...
Article
The hexane, ethyl acetate, chloroform, ethanol and water extracts of aerial parts of Varthemia, Varthemia iphionoides, were investigated for cytotoxic activity against human myelocytic leukemia (HL-60) cells; DPPH radical-scavenging activity; antioxidative activity in the linoleic acid system; reducing power; antibacterial activity; the contents of...
Article
Full-text available
Various extracts of aerial parts of Varthemia (Varthemia iphionoides Boiss) were investigated for radical-scavenging activity, antioxidative activity, and porcine pancreas alpha-amylase inhibitory activity. The ethanol and water extracts showed a pronounced 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging activity, with inhibition of about 9...
Article
The ethyl acetate extract of the whole aerial parts of Varthemia iphionoides (Compositae) showed a pronounced antibacterial activity. The bioassay-guided fractionation of the ethyl acetate extract and further purification of the most antibacterially active fraction led to the isolation and identification of an antibacterial sesquiterpene, selina-4,...

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Projects

Projects (2)
Archived project
This international project is funded by EU. The project proposal was submitted to TEMPUS program in its VI call by 15.2.2013 by Professor Ali Alsaed (Project coordinator), from the Dept.of Nutrition and food technology/Faculty of Agriculture/ University of Jordan, who succeeded in having nine partner, 4 EU Universities and 5 Jordanian Universities and establishment. The work in the project started officially by December, 2013. The project aims at developing olive sector by the cooperation of the university of Jordan (The grant holder) and other four EU Universities (Granada University, Spain; Verona Universiry, Italy; Aristotle University, Greece and Greece olive research) as well as other 5 Jordanian institutes i.e Jordan University for science and technology, Muta University, Balqa applied University, Jordanian society for Sensory Evaluation of Food, Jordan Olive Product Exporters Association. The project duration is 36 months and will end by December 2016. The project includes six work Packages and 20 deliverables covering the activities that should be carried out during the project life.