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This paper describes selected chemical, physical and analytical composition of fresh chicken egg (FCE), whole egg powder (WEP), and irradiated whole egg powder (IWEP). WEP samples were irradiating at 0, 5, 10 and 15 kGy using gamma irradiator. Analysis determined the approximate compositions, chemical and physical properties including the percentage of moisture, crud fat, crude protein, total sugar, reducing sugar, and ash, total acidity, pH value, total volatile basic nitrogen (TVBN), viscosity and color changes in FCE, WEP and IWEP. The results indicate that the FEP and WEP could be a fine resource of nutrients for consumers to select. In general, no considered differences observed in proximate components of WEP and IWEP. The results shows some differences in the analyzed chemical and physical parameters between WEP and IWEP. However, the tested physical and chemical parameters were all well within the acceptable limits for samples of FCE, WEP and IWEP.

The aim of this work was to compare the fatty acid (FA) composition of oil from irradiated and un-irradiated cherry kernels (ChK). Cherry kernel were exposed to radiation doses of 0, 3 and 6 kGy of gamma irradiation covering the range for insect/pest disinfestations and for microbial load. The FA composition of cherry kernel oil (ChKO) was analyzed with using gas chromatography analysis. Oleic acid (C18:1) was consistently present in the highest quantity with averaged 51.07% of the total FA. The FA existing in second highest quantity was linoleic acid (C18:2) showing 38.03% on the average, followed by palmitic acid (C16:0) averaged 7.71%, stearic acid (C18:0) averaged 2.41%, palmitic acid (C16:1) averaged 0.42%, and linolenic acid (C:18:3) averaged 0.38%. indicating that it can be used for human consumption. In the present study, Palmitic, stearic, oleic, linoleic and linolenic acid, SFA and USFA were not affected by irradiation or storing. Conclusively, the ChKO may have sufficient oil volume potential to be used as edible (domestic) and industrial oil.

The objective of this study was to investigate the effects of gamma irradiation at doses of 0, 1, 2 and 3 kGy, and storage time of olive fruits for 0, 30 and 45 days on changes in chemical properties of olive oil during storage periods of 0, 6 and 12 months. The initial acidity value (AV), peroxide value (PV), Thiobarbituric Acid (TBA), phenolic content, iodine value (IV) and saponification value (SV) of virgin olive oil obtained from olives fruits immediately after harvest (at day zero) were 1.04%, 3.06 mEqO2 kg−1 oil, 0.025 mg MDA kg−1 oil, 314.71 mg gallic acid kg−1 oil, 93.38 gI2 100 g−1 oil and 194.88 mg KOH g−1 oil, respectively. In general, the AV and PV of olive oil was increased by gamma irradiation, while the phenolic and IV of olive oil was deceased by gamma irradiation and storage time. The TBA value and SV of olive oil was not significantly (p>0.05) changed by gamma irradiation.

This research work was undertaken to evaluate the physicochemical parameters of oil from the cherry kernel non-irradiated and irradiated at 3 and 6 kGy of gamma irradiation for two storage periods (0 and 12 months). The acid value, peroxide value, thiobarbituric acid reactive substances value, iodine value, saponification value refractive index (peroxide value), and the color parameters of cherry kernel oils were determined. The results indicated that the extracted cherry kernel oils were liquid at room temperature with color varying from light yellow to deep red. The physicochemical properties of cherry kernel oils including acid value, peroxide value, thiobarbituric acid reactive substances, iodine value, saponification value, and refractive index values were 1.19 mg KOH g−1, 9.01 meq2 kg−1, 0.014 mg MDA kg−1, 99.48 KOH g−1 I2 100 g−1, 194.50 mg KOH g−1, and 1.472, respectively. Generally, gamma irradiation doses and storage time increased acid value, peroxide value, thiobarbituric acid reactive substances, and refractive index value of cherry kernel oils, whereas no significant (p > 0.05) change due to irradiation was recorded in iodine value, saponification value, and in color parameter (L*, a*, b*, and ΔE values) of cherry kernel oils. However, the properties of cherry kernel oils revealed that the cherry kernel is a good source of oil which could be used for industrial purposes. [ABSTRACT FROM AUTHOR]

Potato tubers were irradiated in60Co gamma station at different doses in order to investigate the effect of gamma irradiation on acrylamide formation in fried potato strips. Acrylamide content due to the irradiation treatment was reduced by 20–54% compared to a control after frying the irradiated tubers. While apply a blanching process, using warm tap water, to potato strips before frying has decreased acrylamide by 61%. A combination of gamma irradiation and a blanching process, which was applied in this work, showed a maximum decrease in acrylamide formation to reach 78% in fried potatoes. [ABSTRACT FROM AUTHOR]

Purpose: To determine the effect of gamma irradiation, steaming and heating on microbial load and chemical composition of licorice root powder. Materials and methods: Powders were exposed to hot air treatment at 60°C for 24 h, steaming at 1.1 bar and about 121°C for 15 min, and irradiation at 10 kGy using a 60Co source. Microbial load, moisture, ash, and electrical conductivity (EC) values of licorice root powders were evaluated immediately after treatment, and after 12 months of storage. Results: Total aerobic plate count (TAPC) of licorice roots powder (control sample), including coliform, Escherichia coli, and Klebsiella spp. were relatively high. Irradiation reduced the TAPC by 4 logs and total coliform to negative (less than 1 log10 colony forming units (CFU) g−1) Klebsiella spp., E. coli, and Salmonella spp. were not detected (less than 1 log10 CFU/g) in irradiated sample. Meanwhile, heating and steaming reduced the total count by 1 and 2 logs with slight effect on reducing the total coliforms counts. Also, irradiated samples were free of coliforms. No considerable changes in the moisture and ash were observed in irradiated powders, but the moisture increased due to steaming, and decreased due to dried heating. Conclusion: Gamma irradiation at 10 kGy was more effective than heating and steaming treatments in their microbial decontamination effect on the licorice root powders. [ABSTRACT FROM AUTHOR]

Purpose: This study aimed to assess specific gamma irradiation doses to be applied as a post-preparation process to assure the chemical, physical and sensory properties of plum molasses (PM)., Materials and Methods: Samples of PM were treated with 0, 3, 6 and 9 kGy in a 60 Co gamma irradiation plant. Proximate composition, chemical, the physical and sensory determination was accomplished immediately after treatment., Results: Our results showed that, the moisture content of PM were significantly ( p  < .05) rise by treating with 3 kGy. Whereas, ash and reducing sugar quantity of PM was significantly ( p  < .05) decreased by treatment at the same dose (3 kGy). Irradiation treatment induced small and not significant alterations ( p  > .05) in crude protein, crud fat, and total sugar of PM. The chemical and physical parameters including; total acidity (TA), pH, volatile basic nitrogen (VBN), total soluble solids (TSS) (%, Brix), viscosity and color, which were elected as the indicators of quality, were all well within the recommended values for PM treated with 0, 3, 6 and 9 kGy. Sensory determination indicated no significant ( p  > .05) alterations between irradiated samples and non-irradiated samples of PM., Conclusion: Irradiation treatment at 3 kGy was considered as acceptable to be used for the preservation purpose of PM without modifying their quality properties.

Background: Obesity has become a serious epidemic health problem in both developing and developed countries. There is much evidence that obesity among adolescents contributed significantly to the development of type 2 diabetes and coronary heart disease in adulthood. Very limited information exists on the prevalence of overweight, obesity, and associated metabolic risk factors among Syrian adolescents. Therefore, the purpose of this study was to determine the relationship between obesity determined by body mass index and the major metabolic risk factors among Syrian adolescents., Methods: A cross-sectional study of a randomly selected sample of 2064 apparently healthy Syrian adolescents aged 18 to 19 years from Damascus city, in Syria, was performed. Body mass index and blood pressure were measured. Serum concentrations of glucose, triglycerides, total cholesterol, high-density lipoprotein-cholesterol, and low-density lipoprotein-cholesterol were determined. Metabolic syndrome was defined using the national criteria for each determined metabolic risk factor. Individuals with a body mass index 25 to 29.9 were classified as overweight, whereas individuals with a body mass index ≥30 were classified as obese. A receiver operating characteristics curve was drawn to determine appropriate cut-off points of the body mass index for defining overweight and obesity, and to indicate the performance of body mass index as a predictor of risk factors., Results: The obtained data showed that blood pressure and the overall mean concentrations of fasting blood sugar, triglycerides, cholesterol, low-density lipoprotein-cholesterol, and triglycerides/high-density lipoprotein-cholesterol were significantly higher in overweight and obese adolescent groups (p <0.0001) in comparison with the normal group. Based on receiver operating characteristics calculation for body mass index and some metabolic risks, the data suggest the best body mass index cut-offs ranged between 23.25 and 24.35 kg/m 2 ., Conclusions: A strong association between overweight and obesity as determined by body mass index and high concentrations of metabolic syndrome components has been demonstrated. Although body mass index values were lower than the international cut-offs, these values were good predictors of some metabolic abnormalities in Syrian adolescents; body mass index is a good predictor of these abnormalities in this population.

Background: Microbial contamination levels and corresponding sensitivities to gamma rays (GR) and elec- tron beam (EB) irradiation were tested in chamomile (Chamomile recutta L.)., Methods: Chamomile powders were treated with 10 and 20 kGy by GR and EB, respectively. Microbiological and chemical analyses were performed on controls and treated samples immediately after irradiation, and after 12 months of storage., Results: The control samples of chamomile exhibited rather high microbiological contamination, exceeding the levels of 4 log10 CFU g-1   (CFU - colony forming units) reported by national and international authorities as the maximum permissible total count level. Irradiation with GR and EB was found to cause a reduction in microbial contamination proportionate to the dose delivered. The sterilizing effect of EB on microorganisms was higher than the GR one. A dose of 10 kGy of GR and EB significantly (p < 0.05) reduced the total bacte- rial, total coliform and total fungal contamination. A dose of 20 kGy of GR significantly (p < 0.05) reduced the total bacterial and total fungal contamination, while a 20 kGy dose of EB reduced the initial bacterial, total coliform and total fungal contamination to below detection level when the analysis was carried out im- mediately after irradiation treatment or after 12 months of storage., Conclusions: The comparative study demonstrated that electron beam was more effective for decontamination of chamomile powder than gamma irradiation.

This study examined the relation between waist circumference (WC), hip circumference (HC), waist-to-hip ratio (WHpR), waist-to-height ratio (WHtR) and triceps skin-fold thickness and percentage body fat in young Syrian men. The aim was to develop equations that can use these anthropometric characteristics to estimate percentage body fat in this group of subjects. A total of 2470 healthy Syrian men aged 18-19 years were enrolled in the study in 2010-2011. The anthropometric characteristics of all subjects were measured. The percentage body fat of 213 of the subjects was determined using the deuterium dilution (DD) technique as a reference method. The validity of using WC, HC, WHpR and WHtR to calculate percentage body fat, in comparison with the reference method (DD technique), was assessed by calculating biases and limits of agreement. The estimates of percentage body fat using 'WC' and 'WC with triceps skin-fold' measurements ranged from 13.00±5.56% to 14.55±8.63%, and were lower than those determined using the reference method (21.32±6.42%). A better prediction equation is proposed for young adults, based on a multiple linear regression model using WC, HC and WHtR.

The effect on microbial, chemical and sensorial properties of sesame seeds was determined after irradiation and storage. The sesame seeds were analyzed before and after irradiation with 3, 6 and 9 kGy of gamma irradiation, and after 6 and 12 months of storage. The results showed that gamma irradiation had no significant (p>0.05) effect on the moisture, ash and fat content on sesame seeds. While, small differences, but sometimes significant (p<0.05), on protein and sugar contents were recorded between irradiated and non-irradiated samples. Total acidity percentage decreased significantly (p<0.05), while total volatile basic nitrogen (TVBN) increased significantly (p<0.05) due to irradiation. During storage, total acidity increased (p<0.05) and TVBN decreased (p<0.05). Gamma irradiation reduced the microorganisms of sesame seeds. Samples treated with 3 kGy or more remained completely free of fungi throughout the storage. While, only the samples treated with 9 kGy remained completely free of bacteria at the end of storage period (after 12 months). The scores for taste, flavor, color and texture of irradiated samples were higher, but not significantly (p>0.05) than those of non-irradiated samples., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

Background: The aim of the present study was to evaluate the possibility to apply gamma radiation treatment for decontaminating and assuring the quality of peanut seeds., Methods: The radiation processing was carried out at dose levels of 3, 6 and 9 kGy. The irradiated and non-irradiated (control) samples were stored at room temperature for 12 months, and analyzed for microbial load, proximate composition, sensorial acceptance and chemical properties., Results: The results indicated that gamma irradiation treatment significantly (p < 0.05) reduced microbial load and enhanced the safety of the irradiated samples. The irradiated samples were also acceptable sensorically. The total acidity and total volatile nitrogen (TVBN) contents increased with the increase of radiation dose. Furthermore, in general, no substantial change in proximate constituents was observed amongst the samples. No significant (p > 0.05) differences in the taste, flavor, color and texture score were observed among treatments (0, 3, 6 and 9 kGy)., Conclusions: Irradiation protected again bacterial and fungal growth and retained the nutritional components of samples during long-term storage.

The present study evaluated the quality of pistachio oil, as a function of irradiation, to determine the dose level causing undesirable changes to pistachio oil. Physicochemical fatty acid composition, acidity value, peroxide value, iodine value specification number, thiobarbituric acid (TBA) value and colour of pistachio oil extracted from samples treated with 0, 1, 2 and 3 kGy doses of gamma irradiation were determined. Gamma irradiation caused the alteration of fatty acids of pistachio oil which showed a decrease in oleic acid (C18:1) and an increase in linoleic acid (C18:2). All other fatty acids remained unaffected after irradiation. The higher used doses (2 and 3 kGy) decreased acidity value, peroxide value and iodine value, and increased specification number, with no effect on TBA value. Irradiation had a significant effect on colour values of pistachio oil. Parameters L, a and b increased at doses of 1 and 2 kGy., (Copyright © 2014 Elsevier Ltd. All rights reserved.)