2024-03-29T03:38:02Z
https://ajfs.journals.ekb.eg/?_action=export&rf=summon&issue=5092
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2018
15
2
Protective Effect of Vitamin C on Some Biological Parameters of Blood and Liver Upon Mercury Exposure
Mercury is considered one of the pollution problems as a toxic metal. The present study was carried out to investigatethe protective effect of L- ascorbic acid (vitamin C) against chronic mercury exposure in white New Zealandmale rabbits. The efficacy of vitamin C against induced mercury toxicity was evaluated by estimating some biochemicalparameters in both blood plasma and liver tissues. Such parameters are generally used to evaluate the individualhealth status. Statistical analysis has been carried out using the SAS program.The results indicated that inducing both low and high doses of mercury caused significant increases in bloodglucose, total lipids, triglycerides, LDL and total cholesterol, whereas these treatments caused a significant (P<0.05)decrease in the HDL only after the long term exposure.Values of AST , ALT ,and acid phosphatase (ACP) in plasma and liver were significantly elevated after the shortas well as the long term of treatment, while significant decreases were observed in the alkaline phosphatase (ALP) andacetyl choline esterase (AChE) activity due to the long exposure to mercury. The results of oxidative stress markers(TBARS and GSH) showed significant hazardous effect of the mercury exposure.Oral treatment with vitamin C decreased all the hazardous health effects caused by inducing mercuric acetate.Accordingly, addition of ascorbic acid as an antioxidant is recommended to be included in the human diets for its efficacyrole in preventing the body from the mercury toxicity.
Mercury toxicity
vitamin c
biochemical parameters
blood plasma
liver enzymes
2018
12
31
1
11
https://ajfs.journals.ekb.eg/article_28614_94e3c6b51b34bfb1e0bff60c6003b343.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2018
15
2
Food Safety Knowledge and Practices of Catering Employees at Some Public Restaurants in Alexandria
The primary focus of the present study is to figure out the reflection of “knowledge, practices of food personnel”on the hygienic quality of some public restaurants’ products through conducting a microbiological assessmentof ready to eat food products as an evidence of the hygienic quality in our restaurant segments. The present study encompassed(100) persons responsible for food handling in some traditional fast food restaurant located in Alexandria,Egypt. Questionnaire tool was used to evaluate the food workers (n = 100) knowledge and practices in respect to safefood procedures, whilst the food samples (n = 70) were examined for the overall microbial counting. The analysisof employee’s knowledge and practices revealed that the overall food safety knowledge level was low (mean score= 45.2 2.3% ±) and moderate level of food safety practices (mean score =49.6±2.4%). It is noteworthy that the lowknowledge level and moderate level of practices were mirrored in the microbial analysis of ready to eat food products,in which (n = 70) the examined food products had a total aerobic bacteria count ranged from 2.04 ± 0.09 log CFU/g to4.26 ± 0.35 log CFU /g. The total coliforms bacteria count ranged from 0.66 ± 0.16 log CFU /g to 3.43 ± 0.23 log CFU/g. It was observed that ready to eat green salad has the highest bacteria count. The Salmonella count was detectedin all samples except burger chicken and French fries. No total staphylococcus count from any of the food samplesexcept green salads and burger meat.
Food Safety
Knowledge
Practices
food handler
microbial analysis
Ready to eat food
2018
12
31
13
20
https://ajfs.journals.ekb.eg/article_28615_bc73193b9969cd37f5b291d18079f0e2.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2018
15
2
Effect of Replacing Soybean Concentrate with Bulgur (Wheat Groats) Flour on Quality and Storage Stability of Beef Burger
Replacing soybean concentrate with Bulgur flour in beef burger manufacture was studied. The results showedthat the components of Bulgur were carbohydrate (82.65 %), protein (13.47%), moisture (11.59%) and fat (1.8%).Dietary fiber content was 31.33 % NDF and 1.98% ADF. Water absorption, fat absorption and emulsion stabilitywere 173.74%, 175.87% and 39/100g, respectively. Soybean concentrate had high level of isoflavones comparingwith Bulgur flour. Genistein , biochanin A, daidzien and formononetin in soybean concentrate were higher 13, 6, 12and 8 times than that in Bulgur flour. Percentage of DPPH radical scavenging activity in Bulgur and soybean was28.84% and 54.42%, respectively. Five different formulations of beef burger were prepared, 3 containing 10%, 15%and 20% Bulgur flour , one having 20% soybean concentrate and the last one was 100% meat .The moisture, protein,fat, ash and carbohydrate contents ranged from 66.37 to 72.72, 59.13 to 70.86, 21.48 to 24.34, 3.78 to 4.81 and 0. 17to15.48%, respectively in the beef burger samples. Cooking loss and shrinkage increased after 3 months of freezingat –20°C, meanwhile decreasing in WHC was traced. The TBA values of the different burger products and after storage3 months at –20°C ranged from 0.008 to 0.018 mg malonaldehyde per 1 kg sample. The TVC ranged from 3.5×103 to 6.0 × 104 CFU/g before and after frozen storage. Enterobacteriaceae was 7.2x102 to 5.1x103 CFU/g in samplesat zero time and not detected after one month of storage at –20°C. E.coli, Coliform and Staphylococcus aureus werenot detected in all samples before and after 3 months of frozen storage . All roasted samples were judged acceptableby the panelists, 10% and 15% beef burger with Bulgur had the highest acceptability.
Bulgur
Soybean
Beef burger
isoflavonesd
2018
12
31
21
32
https://ajfs.journals.ekb.eg/article_28616_11ebaf266121ccce11568f6857faedb1.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2018
15
2
Phenolic Composition and Antioxidant Activity of Some Agro-industrial Wastes
The present study investigated the content and profile of phenolic compounds, antioxidant activity of methanolicextracts of selected agro- industrial waste (AIW) i.e. date palm racemes (Phoenix dactylifera, DPR), Prickly pear peels(Opuntiaficus-indica, PPP) and empty pea pods (Pisum sativum L, EPP). Non phenolic constitutes of DPR were alsoanalyzed by GC-MS. The oxidative stability of sunflower oil using these methanolic extracts was also investigated.The major phenolic compounds were rutin in PPP, myrecetin in EPP and quercetin in DPR. Amongst the three methanolicextracts, DPR revealed the highest scavenging activity with IC50 values of 21.6μg/ml, whereas EPP revealedthe lowest scavenging activity with IC50 of 94.5μg/ml. A significant difference in lipid oxidation indices was noticedbetween the control and the sunflower oil samples containing DPR, PPP and EPP extracts.
Date palm racemes
prickly pear peels
empty pea pods
antioxidant
2018
12
31
33
44
https://ajfs.journals.ekb.eg/article_28617_fa0a4fa3455fd40f23a044af7631d1bd.pdf
Alexandria Journal of Food Science and Technology
1687-3920
1687-3920
2018
15
2
Utilization of Vegetable Waste Powder in Formulation Some Egyptian Common Foods
The trimming wastes of some vegetables such as external leaves of lettuce, alcapucci, cabbage, cauliflower (stem& leaves) and artichoke (leaves and outside bracts) were utilized to prepare vegetable - waste powder (VWP). Grosschemical composition, dietary fiber, mineral content, bioactive components, antioxidant activity and antimicrobialactivity were studied. Also the utilization of this powder in preparing some Egyptian common foods, such as Falafel,Jew᾽s mallow stew (Mulukhiya), lentil soup and Bessara as well as some bakery products such as cake and biscuits(Menain) was studied and evaluated from the organoleptic point of view.The results showed that the VWP contained higher amount of protein, dietary fiber, carotenoids, ascorbic acidand flavonoids. The methanolic extract of powder had antioxidant and antimicrobial activities. The results also showedthat all the prepared products containing the different percentages of VWP were well accepted by the panelists.
Agro-industrial wastes
Vegetable wastes
Egyptian common food products
2018
12
31
45
54
https://ajfs.journals.ekb.eg/article_28618_3016013d9d8e8655fd760253a6f6b229.pdf