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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).

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.

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.

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).

WOS: 000419262500005, PubMed: 29311522, Oil content and bioactive properties of almond and walnut kernels were investigated in developing almond and walnut kernels at 10 days intervals. The oil contents of almond and walnuts after the first harvest (1.H) stage changed between 46.2% and 55.0% to 39.1% and 70.5%, respectively (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 its funding the Research group NO (RG-1435-049).

2nd Asian Conference on Oleo Science (ACOS) / 56th Annual Meeting of the Japan-Oil-Chemists'-Society (JOCS) -- SEP 11-13, 2017 -- Tokyo Univ Sci, Kagurazaka Campus, Tokyo, JAPAN, WOS: 000451293900013, PubMed: 29863092, The changes in chemical properties of the peanut varieties (NC-7 and COM) in the raw and roasted forms stored at 30 degrees C for 8 months were monitored. Acidity and peroxide values of raw and roasted NC-7 and COM kernel oils increased during storage. The unsaturated fatty acids such as oleic, linoleic acids of roasted peanut oils gradually decreased during storage. While the oleic acid contents of raw NC-7 oil changed 46.14% (month 0) and 43.14% (month 8), the oleic acid contents of roasted NC-7 kernel oils varied between 42.38% (month 8) and 45.61% (month 0) during storage. In addition, while the oleic acid contents of raw COM kernel oil decreased from 49.87% (month 0) to 46.09% (month 7), the oleic acid contents of roasted COM kernel oil decreased from 48.88% (month 0) to 45.24% (month 8) during storage. The highest linoleic acid were found in the initial periods of storage for raw and roasted NC-7 and COM oils. In addition, the alpha-tocopherol contents of both raw and roasted peanut kernel oils changed between 20.38 mg/100 g (0.month) and 17.58 mg/100 g (month 8) to 21.45 mg/100g (month 0) and 18.64 mg/100 g (month 8) during storage, respectively. Significant variations were observed in tocopherol contents of peanut varieties due to processing., Japan Oil Chemists Soc, 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).

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.

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 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 ≤ 0.05) and reached minimum values at 150 mg/100 mL but the pH decreased slightly. The cooking properties were significantly improved (P ≤ 0.05) at 150 mg/100 mL. Moreover, ASWE at high level (150 mg/100 mL) significantly (P ≤ 0.05) enhanced total phenolic content and free radical scavenging activity of chicken patties. The results showed that chicken patties with ASWE had better quality attributes compared to the unformulated. Shelf-life of chicken patties can therefore be prolonged for 15 days in refrigerated storage using ASWE especially at high concentration (150 mg/100 mL).

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.

WOS: 000478813700038, 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 acid contents of control groups and boiled egg oils changed between 4.34% (duck) and 23.24% (quail) to 5.31% (duck) and 19.81% (quail), respectively. While DL-alpha-tocopherol contents of raw (control) egg oils change between 16.92mg/100g (hen) and 26.16mg/100g (quail), DL-alpha-tocopherol contents of boiled egg oils were found between 20.47mg/100g(hen) and 72.26mg/100g (quail). beta-Tocopherol contents of raw egg and boiled egg oils were determined between 8.46mg/100g (hen) and 10.41mg/100g(duck) to 9.10 (hen) and 13.25mg/100g (quail), respectively. gamma-Tocopherol contents of boiled egg oils changed between 3.27mg/100g (duck) and 7.43mg/100g (quail). Practical applicationsEggs are consumed as breakfast foods, preparation of home meal, and also used as food ingredients. Among eggs from birds, those from hen and duck are the most common and also highly nutritious. Recently, there is an increase in the demand of functional foods by consumers that can prevent several diseases. Egg yolk oils are rich in bioactive compounds like unsaturated fatty acids, pigments, and oil-soluble vitamins., King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049], King Saud University, Grant/Award Number: RG-1435-049

WOS: 000495654500003, PubMed: 31611511, 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 sorghum) to 37.7% (lutop) (p < 0.05). The extractable phenolics contents for gallic acid equivalent (GAE) of grains ranged between 1.43 mgGAE/g (white sorghum) to 8.23 mgGAE/g (red sorghum), and hydrolysable phenolics contents for GAE of grains varied between 1.48 mgGAE/g (white sorghum) to 26.10 mgGAE/g (red sorghum (p < 0.05). Total phenol contents of seeds were found between 2769 mg GAE/g (bablon) to 6087 mgGAE/g (yellow sorghum) (p < 0.05). Amino acid contents of millet changed between 0.02% (ornithine) and 2.07% (glutamic acid), while amino acid contents of yellow sorghum range from 0.02% (hydroxyproline) to 1.71% (glutamic acid), amino acid values of white sorghum changed between 0.02% (hydroxyproline) and 2.21% (glutamic acid), amino acid values of lutop seed changed between 0.02% (ornithine) and 6.77% (glutamic acid) (p < 0.05). While the oleic acid contents change between 25.27% (white sorghum) and 53.50% (Bablone), linoleic acid contents ranged from 14.60% (Bablone) to 42.67% (Millet) (p < 0.05). However, the amount of potassium in the seeds varied between 1831.34 mg/kg (while sorghum) and 11895.8 mg/kg (Lutop). Generally, protein, oleic acid, amino acid and mineral contents of lupin varieties were higher as compared to those of millet phenol, anthocyanin and sorghum seeds., 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). Technical support of RSSU at King Saud University is also well appreciated.

WOS: 000461897400014, Total phenolics, beta-carotene, and ascorbic acid contents of cactus fruits varied between 490.74 and 932.87 mg/100 g, 40.93 and 130.76 mu g/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-dihydroxybenzoic acid, catechin, 1,2-dihydroxybenzene, syringic acid contents of prickly pear fruit pulps ranged from 0.86 to 166.02 mg/kg, 2.17 to 4.75 mg/kg, 3.29 to 15.55 mg/kg, and 1.63 to 14.14 mg/kg, respectively. Palmitic, stearic, oleic, and linoleic acids values of seed oils changed between 11.22 and 11.77%, 2.97 and 3.23%, 13.61 and 15.46%, and 60.94 and 63.38%, respectively. Effect of location on seed oil, brix(o), saccharose, raffinose, total phenolic content, beta-carotene, ascorbic acid values of prickly pear fruits and oleic acid, linoleic acid, erusic acid contents of seed oils is significant in p Prickly pears grown in limited quantities in Turkey can be used as fresh fruit, juice, jam, and marmalade due to rich in total phenol, phenolic constituents, mineral contents, and antioxidant activity. Because, 3,4-dihydroxybenzoic acid, 1,2-Dihydroxybenzene, gallic acid, catechin, quercetin, resveratrol, isorhamnetinreadily absorbable carbohydrates, minerals, vitamin C, and soluble fibers are main components of prickly pear fruits. Their seeds considered as waste material during fruit processing can be used as industrial oil due to fatty acid compositions. Prickly pear fruits due to mineral contents can provide tonic effect., King Saud UniversityDeanship of Scientific Research at King Saud University [RG-1435-049], King Saud University, Grant/Award Number: RG-1435-049

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).

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 45 days. MAP showed significant effects on fruit quality. PP date packages perforated with 150-µm perforations and stored at 5 °C had the lowest acidity and microbial load. Dates packed in PE exhibited higher pectin methylesterase (PME) and polyphenol oxidase (PPO) activities than dates packed in PP. Dates stored in nonperforated packages had the highest PME, PPO and invertase activities. The maximum fructose and glucose contents were observed in PP-packaged dates stored at 15 °C. Analysis of the interactions of several MAP variables revealed temperature as the major variable controlling the quality of dates. The findings showed that MAP can be effectively employed to preserve the quality and improve the shelf life of Barhi dates using PP with 150-µm perforations as the packaging material during storage for 2 weeks at 5 °C.

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.

Meat of beef patties was partially replaced by different levels (0, 2, 4 and 6%) of Moringa seed flour (MSF). The replacement of meat did not significantly (p ≤ 0.05) affect the chemical composition of the patties. The cooking properties of the patties formulated with MSF improved with the flour level. The thiobarbituric acid value was higher for non-formulated patties than for formulated ones after storage. The addition of MSF slightly reduced the pH of raw patties with the storage time. Patties formulated with MSF had significantly (p ≤ 0.05) lower aerobic plate counts throughout the storage period. As the level of MSF increased, the patties had high lightness (L*) and yellowness (b*) values but low redness (a*) values. A relatively low sensory acceptability was noted for MSF-formulated patties and was slightly reduced at longer storage times, but that of non-formulated ones decreased significantly (p ≤ 0.05) at longer storage times. The results indicated that M. oleifera seed flour has a high potential...

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.

The acid value of date seed oils were determined between 1.09 mg KOH/g (Taleese) and 1.44 mg KOH/g (Ghars). Iodine values of oil samples changed between 67.18 g I/100 g (Allig) and 71.23 g I/100 g (Deglet Nur) (p