Fahad AlJuhaimi’s research while affiliated with King Saud University and other places

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) in the cultivated and wild purslane respectively. Total phenolic contents of cultivated and wild purslane plant were characterized between 29.40 ± 0.43 (stem) and 102.42 ± 4.63 (flower) to 37.17 ± 0.28 (stem) and 64.56 ± 0.68 mg gallic acid equivalent (GAE)/100 g (flower), respectively. Total flavonoid amounts of cultivated and wild purslane plants were established between 53.29 ± 0.84 (stem) and 402.71 ± 13.14 mg/100 g (flower) to 87.57 ± 1.93 (stem) and 153.95 ± 1.10 mg/100 g (flower), respectively. While antioxidant activities of cultivated purslane plant was determined between 1.45 ± 0.00 (root) and 1.53 ± 0.00 mmol/kg (leaf), antioxidant activities of wild purslane parts were monitored between 1.51 ± 0.02 (flower and root) and 1.58 ± 0.00 mmol/kg (leaf). While gallic acid contents of the parts of cultivated purslane were detected between 0.43 ± 0.14 (flower) and 3.67 ± 0.00 mg/100 g (stem), the gallic acid amounts of the parts of wild purslane plant were recorded between 2.46 ± 0.29 (stem) and 3.62 ± 0.36 mg/100 g (flower). 3,4-Dihydroxybenzoic acid amounts of the parts of both cultivated and wild purslane plants were identified between 0.98 ± 0.90 (flower) and 3.98 ± 0.29 (leaf) to 3.24 ± 0.34 (stem) and 6.77 ± 0.30 mg/100 g (flower), respectively. The amount of phosphorus (P) in parts of cultivated and wild purslane plants were determined between 1059.38 ± 74.08 (root) and 3039.08 ± 168.38 (flower) to 1177.46 ± 40.80 (root) and 3078.11 ± 96.05 mg/kg (flower), respectively. While amounts of K in cultivated purslane parts are recorded between 28,341.18 ± 1598.47 (flower) and 85,645.01 ± 1033.52 mg/kg (stem), K contents of wild purslane plant were found between 27,213.16 ± 636.85 (root) and 59,281.55 ± 1412.66 mg/kg (stem). The lowest bioactive components were determined in the stem part of both plants (cultivated and wild). Interestingly, the roots of the cultivated and wild purslane plant had a higher total flavonoid content. The highest ferulic acid and quercetin were found in the flower and leaf parts of both plants, respectively.

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 fruits were recorded to be between 15.91 mm (small) and 18.26 mm (large) to 20.10 mm (small) and 24.35 mm (large), respectively. The oil amounts of olive fruits at different sizes were recognized to be between 52.31% (small) and 60.14% (large). Total phenolic and flavonoid amounts of olive fruits at three different sizes were reported to be between 328.86 (medium) and 423.49 mg GAE/100 g (large) to 1348.25 (medium) and 1745.08 mg/100 g (small), respectively. Antioxidant capacity values of olive fruits at different sizes were recognized to be between 9.78 (small) and 9.82 mmol/kg (large). Verbascoside, luteolin-7-glucoside, rutin trihydrate, apigenin -7-glucoside and oleuropein were the highest phenolic components found in olive fruits of different sizes. Oleic acid was found at the highest levels in oils obtained from olives of all three sizes, followed by palmitic, linoleic and stearic acids in decreasing order. The α‑tocopherol contents of the oils extracted from olives at different sizes were defined to be between 24.25 mg/100 g (medium) and 30.55 mg/100 g (small). It can be seen that the highest α‑tocopherol was detected in the oil obtained from small olives, followed by large and medium olives in decreasing order.

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 (oven) and 197.86 mgGAE/100 g (control) to 17.68 (control) and 30.65 mg GAE/100 g (oven), respectively. Total flavonoid values of the turpentine fruit and oils were characterized to be between 370.36 (microwave) and 567.50 mg/100 g (control) to 89.64 (oven) and 227.50 mg/100 g (microwave), respectively. While quercetin values of the turpentine fruits change between 171.73 (oven) and 330.88 mg/100 g (control), rutin amounts of fruits were defined to be between 3.66 (oven) and 10.00 mg/100 g (control). Catechin amounts of the turpentine fruits roasted in oven and microwave were specified to be between 3.42 (microwave) and 13.69 mg/100 g (oven). Oleic and linoleic acid contents of the oils extracted from raw and roasted turpentine fruits were assessed to be between 50.19 (oven) and 51.30% (control) to 22.89 (control) and 23.39% (oven), respectively. As a result, the phenolic components of turpentine oils were generally higher than those of turpentine fruits. graphical abstract Fullsize Image

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. Also, total flavonoid quantities of the parts of apple varieties (‘Golden’ and ‘Argentina’) were assessed to be between 87.38 (pulp) and 291.19 mg/100 g (peel) to 76.43 (pulp) and 202.14 mg/100 g (seed), respectively. While the total phenolic quantities of ‘Red Delicious, Starking’ apple parts vary between 41.07 (pulp) and 217.82 mgGAE/100g (peel), the flavonoid quantities of ‘Red Delicious, Starking’ apple parts were assessed to be between 84.05 (seed) and 617.86 mg/100 g (peel). The phenolic compounds generally found in the highest quantities in fruit parts were catechin, followed by 3,4-dihydroxybenzoic acid, gallic acid, quercetin, kaempferol, rutin and caffeic acid in decreasing order. 3,4-Dihydroxybenzoic acid quantities of the parts of ‘Golden’ and ‘Argentina’ apple varieties were assigned to be between 14.47 (peel) and 22.27 mg/100 g (pulp) to 15.49 (pulp) and 27.71 mg/100 g (seed), respectively. The protein content of the seed parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples was approximately 17–21 times higher than the peel and pulp parts. The protein quantities of the parts of ‘Argentina’ and ‘Red Delicious, Starking’ apples were depicted to be between 2.06 (peel) and 35.95% (seed) to 1.82 (peel) and 38.01% (seed), respectively. The element found in the highest amounts as a macro-element in apple samples was K, followed by Fe, Cu, Mn and Zn in decreasing order. K amounts of the parts of ‘Golden’ and ‘Argentina’ apple fruits were assessed to be between 5319 (peel) and 6104 (pulp) to 4049 (pulp) and 5393 mg/kg (peel), respectively. Also, K quantities of ‘Red Delicious, Starking’ apple parts varied between 4054 (pulp) and 5234 mg/kg (peel).

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) and 7791.67 mg/100 g (CO), respectively. Antioxidant activities of the grape seeds varied between 6.57 (MW) and 7.24 mmol/kg (control). Catechin and rutin quantities of the grape seeds were recorded to be between 435.30 (CO) and 581.57 (control) to 94.94 (CO) and 110.53 mg/100 g (MW), respectively. While gallic acid amounts of the seed samples are established between 21.06 (control) and 101.79 (MW), quercetin values of the grape seeds were assigned to be between 56.59 (control) and 77.81 mg/100 g (CO). In addition, p-coumaric acid and resveratrol quantities of the grape seeds were recorded between 15.43 (control) and 22.98 (CO) to 12.50 (CO) and 29.57 mg/100 g (MW), respectively. The main fatty acids in oil samples were linoleic, oleic, palmitic and stearic acids in decreasing order. Linoleic and oleic acid values of the oils provided from grape seeds were recorded to be between 72.75 (control) and 73.33% (MW) to 14.79 (CO) and 14.87% (MW), respectively. It was observed that the element results related to the grape seed differed based on the roasting type when compared to the control. The most abundant elements in the grape seed were K, P, Mg, S, Na, Fe, Ca, Zn, and K and P amounts of the grape seeds were reported to be between 6706.93 (MW) and 7089.33 (control) to 2764.27 (CO) and 2927.97 mg/kg (control), respectively. It is thought that it would be beneficial to add grape seeds to foods as an ingredient by taking into account these phytochemical components as a result of the applied heat treatment. graphical abstract Fullsize Image

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 acidity values of 5 and 10% brines at the end of fermentation were determined as 6.32 and 0.36% and 5.59 and 0.54%, respectively. An opposite relationship was observed between pH and acidity of the brine. Total phenol and flavonoid contents of fresh and fermented almonds varied between 15.90 (5% brine) and 64.23 mg gallic acid equivalent (GAE)/100 g (fresh almond) to 170.43 (5% brine) and 285.29 mg/100 g (fresh almond), respectively. The dominant phenolic constituents of fresh and fermented almonds were catechin, 3,4-dihydroxybenzoic acid, cinnamic acid and kaempferol. Oleic and linoleic acid quantities of the oils provided from fresh and fermented almond kernels were assigned to be between 63.26 (fresh almond) and 68.84% (5% brine) to 23.10 (5% brine) and 26.83% (fresh almond), respectively. It was observed that almond samples were rich in potassium, followed by P, S, Ca, Mg, Zn, Fe, Mn and B in decreasing order. Protein contents of fresh and fermented almond samples varied between 21.62 (10% brine) and 27.37% (fresh almond). According to these results, consuming fresh almonds with high phytochemical properties in fermented form will create a different consumption branch of almonds. graphical abstract Fullsize Image

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% (control) and 48.56% (microwave), respectively. Total phenolic, total flavonoid quantities and antioxidant capacities of the “Topak” and “Sivri” pumpkin seeds roasted in the oven were higher than the bioactive compounds and antioxidant activities of pumpkin seeds roasted in the microwave. In addition, the oil, total phenol, total flavonoid quantities and antioxidant activity values of “Topak” pumpkin seeds were higher when compared to the results of “Sivri” pumpkin seeds. Gallic acid quantities of “Topak” and “Sivri” pumpkin seeds were recorded to be between 2.13 (microwave) and 8.53 mg/100 g (oven) to 3.35 (microwave) and 8.83 mg/100 g (oven), respectively. Oleic acid quantities of “Topak” and “Sivri” pumpkin oils were assayed to be between 37.79 (control) and 38.55 (microwave) to 35.32 (microwave) and 35.67% (control), respectively. Linoleic acid quantities of “Topak” and “Sivri” pumpkin seed oils were assessed to be between 42.74 (microwave) and 43.09 (control) to 44.78 (oven) and 45.24% (microwave), respectively. While the oleic acid content of roasted “Topak” pumpkin oils was higher than the control, the oleic acid content of “Sivri” pumpkin oil was lower. graphical abstract Fullsize Image

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 specified between 29.89 (NaOH) and 352.80 mg GAE/100 g (control) to 182.86 (NaOH) and 1232.70 mg/100 g (control), respectively. DPPH radical scavenging capacity results of sonicated olive fruits varied between 2.82 (NaOH) and 9.87 mmol/kg (Brine). Verbascoside and luteolin-7-glucoside amounts of sonicated olive fruits were characterized to be between 56.58 (NaOH) and 107.46 mg/100 g (control) to 73.15 (Lye) and 75.17 mg/100 g (control), respectively. While rutin trihydrate amounts of sonicated olive fruits are assessed between 70.75 (Lye) and 73.98 mg/100 g (water), apigenin-7-glucoside amounts of the olive were defined between 54.81 (Brine) and 56.26 mg/100 g (water).Palmitic acid values of the oils extracted from sonicated olive fruits were assigned between 16.45 (NaOH) and 17.47% (Brine).Oleic and linoleic acid values of the oils obtained from olive fruits sonicated in lye, NaOH, brine and water were stated between 64.35 (NaOH) and 66.47% (control) to 12.60 (Lye) and 14.74% (NaOH), respectively. In this study, the effect of sonication debittering in lye, NaOH, brine and water on oil contents, bioactive compounds and antioxidant activity values, phenolic compounds and fatty acid compositions of the olive fruits were investigated

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 quantities of raw, boiled and roasted-peanut kernels were assessed between 71.98% (boiled) and 178.81 mgGAE/100 g (raw(control)), total flavonoid quantities of treatedpeanut kernels were found to be between 120.36 (boiled) and 530.36 mgQE/100 g (control). The antioxidant activities of peanut kernels ranged from 2.66 (microwave roasting) to 3.90 mmolTE/kg (control). The phenolic constituents of peanut kernels are sensitivities to heat treatment. The maximum reduction in the phenolic compounds of peanut kernels was determined in the peanut kernels roasted in the microwave and oven roasting systems, and followed by the boiled process in decreasing order. Also, while oleic acid quantities of raw, boiled and roasted-peanut kernel oils are determined between 54.06% (boiled) and 57.22% (microwave roasting), the linoleic acid quantities of the oils of peanut kernels treated were specified between 25.18% (microwave roasting) and 27.33% (boiled). The composition of the oil of the peanut kernels roasted in microwave has highly increased (except palmitic and linoleic acids) according to the control. The macro elements found at the highest amounts in raw, boiled and roasted-peanut kernels were P, K, Ca, Mg, S and Na. The most available as micro element has been Fe and Zn. Heat treatments such as roasting and boiling not only change the visible rawness of peanuts, but they can also subsequently cause chemical changes in peanut kernels. graphical abstract Fullsize Image

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 as 3.38, 0.09% and 6.02 g/100 mL, respectively. The oil results of pepper samples were found between 2.0% (microwave and air) and 2.60% (oven). Total carotenoid and total phenolic amounts of fresh (control) and processed peppers (air, conventional, microwave and fermentation) were characterized to be between 3.38 (fermented) and 65.68 µg/g (air) to 45.81 (fermented) and 350.69 mg GAE/100 g (microwave), respectively. Total flavonoid quantities of fresh and processed pepper samples were defined to be between 14.17 (fresh) and 482.74 mg/100 g (microwave). 3,4-dihydroxybenzoic acid and catechin amounts in fresh and processed jalapeño peppers were defined to be between 0.43 (fermented) and 11.0 mg/100 g (microwave) to 1.36 (fermented) and 44.87 mg/100 g (microwave), respectively. The predominant fatty acids of pepper oils were palmitic, oleic and linoleic acid. The oleic acid amounts of fresh and processed jalapeño pepper oils were specified to be between 9.52% (air drying) and 29.77% (fermented), while the linoleic acid values of pepper oils vary between 10.84% (fermented) and 68.38% (air drying). The major elements of fresh and processed peppers were K, P, S, Ca, Mg, Fe and Zn in decreasing order. Protein amounts in fresh and processed jalapeño peppers were characterized to be between 8.59 (fermented) and 12.22% (oven). As a result of panelist evaluations, the most appreciated features (4.83 score) were the flavor, color and texture feature.