13 results on '"Omer N. Alsawmahi"'
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2. Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel
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Elfadil E. Babiker, Fahad Al-Juhaimi, Omer N. Alsawmahi, Isam A. Mohamed Ahmed, Nurhan Uslu, Kashif Ghafoor, and Mehmet Musa Özcan
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Antioxidant ,Prunus armeniaca ,030309 nutrition & dietetics ,General Chemical Engineering ,medicine.medical_treatment ,Linoleic acid ,Catechols ,Apricot kernel ,Antioxidants ,Catechin ,Palmitic acid ,03 medical and health sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Gallic Acid ,Hydroxybenzoates ,medicine ,Plant Oils ,Food science ,Gallic acid ,Microwaves ,0303 health sciences ,04 agricultural and veterinary sciences ,General Medicine ,General Chemistry ,040401 food science ,Oleic acid ,Linoleic Acids ,chemistry ,Seeds ,Fatty acid composition ,Oleic Acid - Abstract
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% (microwave-roasted). Gallic acid, 3,4-dihydroxybenzoic acid, (+)-catechin and 1,2-dihydroxybenzene were detected as the key phenolic constituents in apricot kernels. Gallic acid contents varied between 0.53 (control) and 1.10 mg/100 g (microwave-roasted) and 3,4-dihydroxybenzoic acid contents were between 0.10 (control) and 0.35 mg/100 g (microwave-roasted). Among apricot oil fatty acids, palmitic acid contents ranged from 4.38 (oven-roasted) to 4.76% (microwave-roasted); oleic acid contents were between 65.73% (oven-roasted) and 66.15% (control) and linoleic acid contents varied between 26.55 (control) and 27.12% (oven-roasted).
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- 2021
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3. Effects of citrox treatment on the survival of Methicillin-Resistant Staphylococcus aureus (MRSA) in chicken fillets packed under vacuum
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Amani H. Aljahani, Mohamed F. Serag El-Din, Abdulrahman H. Al-Masoud, Omer N. Alsawmahi, and Hany M. Yehia
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0106 biological sciences ,chicken ,Total Viable Count ,medicine.disease_cause ,01 natural sciences ,chemistry.chemical_compound ,0404 agricultural biotechnology ,citrox ,010608 biotechnology ,medicine ,T1-995 ,TX341-641 ,Food science ,Technology (General) ,biology ,Nutrition. Foods and food supply ,pH ,Total Volatile Base Nitrogen (TVBN) ,04 agricultural and veterinary sciences ,Methicillin-Resistant Staphylococcus aureus (MRSA) ,Antimicrobial ,Ascorbic acid ,biology.organism_classification ,040401 food science ,Methicillin-resistant Staphylococcus aureus ,chemistry ,Staphylococcus aureus ,Malic acid ,Citric acid ,Bacteria ,Food Science ,Biotechnology - Abstract
Citrox has natural antibacterial effect against many foodborne pathogens and contaminated bacteria. It mainly contains citric acid, ascorbic acid, and malic acid. We studied the antimicrobial effects of citrox solution (1% and 2%) on the total viable count of methicillin-resistant Staphylococcus aureus (MRSA) on chicken meat fillet. The samples were treated with 106 CFU/g of meat, vacuum-packed (VP), and 4 °C for 3, 6, 9, 12, 15, 18, 21 days. We have also studied the effect of citrox on the total volatile basic nitrogen (TVBN) content and pH changes during the storage periods. The results revealed that citrox inhibited the growth of methicillin-resistant S. aureus (MRSA), in the chicken fillet. The total viable count of MRSA gradually decreased in all treated samples that were stored at 4 °C about 2 log cycle than Chicken-Staph groups after 3, 6, 9, and 12 days and about 1 log cycle than Chicken-Salt group after 3, 6, and 9 days of storage. Total volatile base nitrogen (TVB-N) were observed to be reduced in Chicken- Citrox-treated samples stored at 4 °C than Chicken-Staph, and Chicken-Salt treated samples. The results indicated that citrox is effective to reduce the total count of S. aureus (MRSA) in the first three days of storage by a reduction in the number of bacteria 1 log cycle.
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- 2020
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4. Antioxidant potential of Moringa leaves for improvement of milk and serum quality of Aardi goats
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Fahad Al-Juhaimi, Elfadil E. Babiker, Kashif Ghafoor, Khalid A. Abdoun, and Omer N. Alsawmahi
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0106 biological sciences ,Antioxidant ,Vitamin C ,medicine.medical_treatment ,Plant Science ,Biology ,Antioxidant potential ,Malondialdehyde ,01 natural sciences ,0104 chemical sciences ,Moringa ,010404 medicinal & biomolecular chemistry ,chemistry.chemical_compound ,Animal science ,chemistry ,Fodder ,Catalase ,medicine ,biology.protein ,Completely randomized design ,010606 plant biology & botany - Abstract
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 experimental groups with 10 experiment units (10 goats) each using completely randomized design. The experiment consisted of 2-week adaptation and 6-week collection data. Both MPD and MOD showed higher fat, nitrogen free extract, total phenolics, antioxidant activity than AHD. Malondialdehyde concentration of milk and serum was lower in goats fed MPD and MOD. Catalase activity, vitamin C contents and total antioxidant capacity were higher in the milk and serum of goats fed diets containing MOD or MPD than that fed AHD. Replacement of alfalfa hay in goats' diet with M. oleifera or peregrina leaves resulted in reduction of serum cholesterol and glucose levels. The results suggest that utilization of M. oleifera or peregrina leaves as a non-traditional fodder could improve both animal and consumer oxidative status and immune systems through the transfer of bioactive compounds, particularly antioxidants and vitamin C from fodder to milk.
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- 2020
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5. Determination of Antioxidant Activity, Phenolic Compound, Mineral Contents and Fatty Acid Compositions of Bee Pollen Grains Collected from Different Locations
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Kashif Ghafoor, Fadimu Gbemisola Jamiu, Omer N. Alsawmahi, Isam A. Mohamed Ahmed, Nesim Dursun, Durmuş Ali Ceylan, Fahad Al-Juhaimi, Elfadil E. Babiker, Mehmet Musa Özcan, Mustafa Mete Özcan, Nurhan Uslu, Selçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, Özcan, Mehmet M., Uslu, Nurhan., Ceylan, Durmuş Ali., Özcan, Mustafa Mete., and Dursun, Nesim.
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Antioxidant ,medicine.medical_treatment ,Plant Science ,phenolic compounds ,Biology ,oil ,01 natural sciences ,fatty acids ,0404 agricultural biotechnology ,medicine ,Food science ,chemistry.chemical_classification ,Mineral ,010401 analytical chemistry ,Fatty acid ,04 agricultural and veterinary sciences ,bee pollen ,minerals ,040401 food science ,carotenoid ,0104 chemical sciences ,bioactive properties ,chemistry ,QL1-991 ,Insect Science ,Bee pollen ,Zoology - Abstract
WOS: 000473260500006, 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%) were observed in pollens obtained from the Russia-Perm Region and Alanya districts, respectively. Additionally, the highest carotenoid was found in a pollen sample collected from Karaman (Sanveliler) (98.6 mg/g). The major phenolic compounds were (+)-catechin (66.75-337.39 mg/100g) and quercetin (61.2-1221.7 mg/100g) in all pollen samples. The pollen samples were observed to be a significant source of potassium (3846-6287 mg/kg), phosphorus (2947-5010 mg/kg), calcium (1022-2424 mg/kg) and sulfur (1744-2397 mg/kg). All of the analysis results were significantly affected by supplying locations. The antioxidant activity values of pollens were found partly similar and varied depending on locations. The content of saturated fatty acid (palmitic) was high (20-30%) in the tested pollen samples but did not exceed the content of linoleic acid., Deanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049], The authors would like to sincerely appreciate the Deanship of Scientific Research at King Saud University for funding this Research group No (RG-1435-049).
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- 2019
6. Effect of cold press and Soxhlet extraction systems on total carotenoid, antioxidant activity values and phytochemicals in caper (Capparis ovatavarherbacea) seed oils
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Kashif Ghafoor, Fahad Al Juhaimi, Isam A. Mohamed Ahmed, Omer N. Alsawmahi, Elfadil E. Babiker, Nurhan Uslu, and Mehmet Musa Özcan
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chemistry.chemical_classification ,Antioxidant ,chemistry ,Capparis ovata ,General Chemical Engineering ,medicine.medical_treatment ,Extraction (chemistry) ,medicine ,General Chemistry ,Food science ,Carotenoid ,Food Science - Published
- 2021
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7. Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil
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Omer N. Alsawmahi, Elfadil E. Babiker, Kashif Ghafoor, Mehmet Musa Özcan, Fahad Al Juhaimi, and Isam A. Mohamed Ahmed
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Moringa ,Antioxidant ,Chemistry ,General Chemical Engineering ,SAGE ,medicine.medical_treatment ,medicine ,General Chemistry ,Food science ,Food Science - Published
- 2021
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8. Author response for 'Bioactive compounds, antioxidant activity and sensory properties of Tarhana , a traditional fermented food, enriched with pickling herb ( Echinophora tenuifolia L.)'
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Kashif Ghafoor, Isam A. Mohamed Ahmed, Mehmet Musa Özcan, Omer N. Alsawmahi, Elfadıl E. Babiker, and Fahad Y. Al-Juhaimi
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Echinophora tenuifolia ,Antioxidant ,food.ingredient ,food ,medicine.medical_treatment ,Herb ,Pickling ,medicine ,Food science ,Biology ,Fermentation in food processing - Published
- 2021
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9. Assessment of oxidative stability and physicochemical, microbiological, and sensory properties of beef patties formulated with baobab seed (Adansonia digitata) extract
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Ibrahim A. Babtain, Oladipupo Q. Adiamo, Omer N. Alsawmahi, Elfadil E. Babiker, Isam A. Mohamed Ahmed, FahadY. Al-Juhaimi, and Kashif Ghafoor
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Adult ,Male ,Antioxidant ,animal diseases ,medicine.medical_treatment ,Shelf life ,Thiobarbituric Acid Reactive Substances ,Antioxidants ,Adansonia ,mental disorders ,medicine ,Animals ,Humans ,Food science ,Cooking ,biology ,Chemistry ,Plant Extracts ,food and beverages ,Antimicrobial ,biology.organism_classification ,nervous system diseases ,Meat Products ,Antioxidant capacity ,Taste ,Seeds ,Cattle ,Adansonia digitata ,Food Science - Abstract
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 and antimicrobial activities (both on gram-positive and negative bacteria). The chemical composition of the patties was not altered by BSE treatment. However, the addition of 2% and 3% BSE improved the lipid stability and enhanced the antioxidant activity of beef patties during storage. Furthermore, the shelf-life of patties formulated with 2% and 3% of BSE increased from 7 days (control group) to 21 days. Moreover, the patties formulated with BSE received overall acceptability in the sensory evaluation. In conclusion, the inclusion of 2% or 3% BSE could be recommended as a natural antioxidant additive in beef patties.
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- 2019
10. The effect of Acacia nilotica seed extract on the physicochemical, microbiological and oxidative stability of chicken patties
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Mehmet Musa Özcan, Elfadil E. Babiker, Abdulraheem R. Adisa, Kashif Ghafoor, Isam A. Mohamed Ahmed, Omer N. Alsawmahi, Oladipupo Q. Adiamo, Fahad Al-Juhaimi, Hesham A. S. Alqah, Selçuk Üniversitesi, Ziraat Fakültesi, Gıda Mühendisliği Bölümü, and Özcan, Mehmet Musa
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Antioxidant ,Thiobarbituric acid ,medicine.medical_treatment ,Acacia ,Oxidative phosphorylation ,Chicken patties ,Flavones ,chemistry.chemical_compound ,0404 agricultural biotechnology ,medicine ,Food science ,chemistry.chemical_classification ,High concentration ,biology ,fungi ,0402 animal and dairy science ,04 agricultural and veterinary sciences ,Antimicrobial ,biology.organism_classification ,Quality attributes ,040401 food science ,040201 dairy & animal science ,Acacia seed water extract ,chemistry ,Bacteria ,Food Science - Abstract
WOS: 000485085500034, PubMed: 31413416, The present study investigates the effect of Acacia seed water extract (ASWE) at four levels (0, 50, 100, 150mg/100mL) 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 gram-positive bacteria than gram-negative bacteria. ASWE incorporation had no significant effects on the chemical composition of chicken patties. The microbial load, and thiobarbituric acid reactive substances of chicken patties significantly decreased (P, Deanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049], The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for funding this research through the Research Group (RG-1435-049). "The authors also thank the Deanship of Scientific Research and the RSSU at King Saud University for their technical support.
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- 2019
11. The effects of conventional heating on phenolic compounds and antioxidant activities of olive leaves
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Omer N. Alsawmahi, Oladipupu Q. Adiamo, Mehmet Musa Özcan, Kashif Ghafoor, Elfadil E. Babiker, Fahad Al Juhaimi, Nurhan Uslu, Selçuk Üniversitesi, Ozcan, Mehmet Musa., and Uslu, Nurhan.
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Antioxidant ,medicine.medical_treatment ,04 agricultural and veterinary sciences ,040401 food science ,High-performance liquid chromatography ,Phenolic compounds ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Antioxidant activity ,chemistry ,medicine ,Original Article ,Olive leave ,Gallic acid ,Food science ,HPLC ,Quercetin ,Drying ,Food Science - Abstract
WOS: 000444740800037, PubMed: 30228419, Phenolic compounds, antioxidant activities and total phenolic contents of leaves from different olive varieties (Gemlik, Kalamata, YaglA +/- k and SarA +/- ulak) were evaluated after conventional drying at different temperatures (50, 60, 70 and 80 A degrees C). The drying process resulted in non-significant effects on olive leaves. The phenolic contents however, varied with drying temperature. The contents of minor total phenolics in Gemlik, Kalamata and SarA +/- ulak leaves were 1457.6, 1899.3 and 2179.8 mg GAE/100 g, respectively when dried at 60 A degrees C. The highest total phenolic reduction (23.2%) was observed in Kalamata leaves after drying at 80 A degrees C. The major phenolic compounds in olive leaves were gallic acid (101.2-439.7 mg/100 g), 3,4-dihydroxybenzoic acid (66.7-460.4 mg/100 g), (+)-catechin (39.2-667.8 mg/100 g), 1,2-dihydroxybenzene (15.8-584.8 mg/100 g) and quercetin (33.1-277.7 mg/100 g). It was observed that olive leaves from different varieties are rich in phenolic compounds which are sensitive to heat and varied with drying temperature., Deanship of Scientific Research at King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049], The authors would like to extend their sincere appreciation to the Deanship of Scientific Research at King Saud University for its funding the Research Group No. (RG-1435-049).
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- 2018
12. Effect of Argel (Solenostemma argel) leaf extract on quality attributes of chicken meatballs during cold storage
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Syed Ali Shahzad, Ali S. Ahmed, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Oladipupo Q. Adiamo, Fahad Al-Juhaimi, Kashif Ghafoor, and Omer N. Alsawmahi
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High concentration ,Antioxidant ,Thiobarbituric acid ,medicine.medical_treatment ,0402 animal and dairy science ,Cold storage ,04 agricultural and veterinary sciences ,Dpph scavenging ,040401 food science ,040201 dairy & animal science ,Ingredient ,chemistry.chemical_compound ,0404 agricultural biotechnology ,chemistry ,Anthocyanin ,medicine ,Solenostemma argel ,Original Article ,Food science ,Food Science - Abstract
This study aimed to evaluate the antioxidant activity of Argel leaf water extract (ALWE) and its effect at different concentrations (0, 5, 10, and 20 mg/100 mL) on the antioxidant, antimicrobial, physicochemical, and sensory attributes of chicken meatballs during cold storage. ALWE contained substantial quantities of total phenolic content (TPC), anthocyanin, and exhibited high DPPH scavenging activity. ALWE incorporation in chicken meatballs had a varying effect on the chemical composition and sensory attributes of the product. However, ALWE incorporation at high concentration decreased the protein content of cooked meatballs and reduced fat content in both raw and cooked balls. Increased ALWE concentration in chicken meatballs lowered the pH, microbial load, and thiobarbituric acid reactive substances. Furthermore, ALWE raised the TPC and DPPH scavenging activity of chicken meatballs. Throughout the storage period, chicken meatballs formulated with ALWE showed better quality attributes than non-formulated chicken meatballs. In conclusion, ALWE can be employed as a functional ingredient for improved health benefits and shelf-life extension of chicken meatballs.
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- 2018
13. Phenolic, tannin, antioxidant, color, and sensory attributes of Barhi date (Phoenix dactylifera) fruit stored in modified atmosphere packages
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Isam A. Mohamed Ahmed, Fahad Al-Juhaimi, Elfadil E. Babiker, Nasser Alashmawe, Mahmoud Younis, Bakri H. Hassan, Diaeldin Abdelkarim, Oladipupo Q. Adiamo, Kheled A. Ehmed, Omer N. Alsawmahi, Kashif Ghafoor, and Abdullah M. Alhamdan
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0106 biological sciences ,Pharmacology ,chemistry.chemical_classification ,Color quality ,Antioxidant ,medicine.medical_treatment ,Biophysics ,04 agricultural and veterinary sciences ,Cell Biology ,Health benefits ,040401 food science ,01 natural sciences ,Horticulture ,0404 agricultural biotechnology ,chemistry ,Fruits and vegetables ,Modified atmosphere ,Phoenix dactylifera ,medicine ,Tannin ,010606 plant biology & botany ,Food Science ,Mathematics - Abstract
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 25°C temperature. MAP significantly (p ≤.05) affected the properties investigated as compared to control. PE dates have higher (p ≤.05) TPC than PP dates, whereas other properties remained largely unaffected by packaging material. TPC and antioxidant activity were higher (p ≤.05) in H0 treated dates. H9 perforated packaged dates exhibited higher (p ≤.05) tannin contents, better sensory and color attributes. Barhi dates exhibited fresh-like quality and better antioxidant properties at low storage temperature (5°C) for up to 2 weeks’ storage and similar was verified by principal component analysis using HJ plots where storage temperature was observed as major factor. Practical applications: Modified atmosphere packaging or MAP is an emerging technique for preserving fresh fruits and vegetables and it is being studied extensively for different fresh commodities in order to preserve their fresh like characteristics. There is a need to study MAP effects on storing new and economically important fruits such as Barhi dates which have shorter life in early stages of maturity but cherished when freshly harvested due to various health benefits and characteristic taste and quality. MAP was effectively tested and applied for preserving Barhi dates and MAP variables were evaluated in order to find the best packaging conditions which may ensure maximum consumer benefits and date quality.
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- 2018
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