Bioactive Compounds Extracted from Saudi Dates Using Green Methods and Utilization of These Extracts in Functional Yogurt.

The bioactive compounds of four Saudi date flesh extracts (Ambara (AF), Majdool (MF), Sagai (SF), and Sukkari (SKF)) prepared using different extraction methods-namely, supercritical fluid extraction (SFE), subcritical CO extraction (SCE), and Soxhlet extraction (SXE)-were evaluated. A total of 19 bioactive compounds were detected in extracts prepared using SFE and SCE methods, whereas less than 12 compounds were detected in extracts obtained using the SXE method. Both the date variety and extraction method affected the phenolic profile of date flesh extract ( ≤ 0.

Effects of Functional Coatings Containing Chitosan, Orange Peel and Olive Cake Extracts on the Quality Attributes of Cucumber during Cold Storage.

This study investigated the effect of functional coating using 2% chitosan and different concentrations of olive cake extract (OCE) and orange peel extract (OPE) on the physicochemical quality attributes of cucumber during cold storage at 4 °C for 21 days. Both coating and storage influenced ( ≤ 0.05) the physicochemical attributes of cucumber.

Extraction and Evaluation of Bioactive Compounds from Date () Seed Using Supercritical and Subcritical CO Techniques.

Date (Phoenix dactylifera) seed is a potential source of natural antioxidants, and the use of innovative green and low temperature antioxidant recovery techniques (using CO2 as solvent) such as supercritical fluid (SFE) and subcritical (SubCO2) extractions can improve their yields and quality in the extracts. SFE, SubCO2 and Soxhlet techniques were employed to enrich antioxidants in extracts from Sukari (SKSE), Ambara (AMSE), Majdool (MJSE) and Sagai (SGSE) date seeds. Extract yields were evaluated and modelled for SFE extract using response surface methodology.

Quality Attributes of Refrigerated Barhi Dates Coated with Edible Chitosan Containing Natural Functional Ingredients.

Edible chitosan coatings with natural functional ingredients were used to preserve quality attributes of fresh Barhi date fruit. Fruits were coated with chitosan and/or 1 and 2% olive cake extract (OCE) or orange peel extract (OPE). Both coated and uncoated fruits were stored at 4 °C for 4 weeks.

Investigation of the Potential Use, Phytochemical and Element Contents of Acacia Plant Seeds Grown in Wild Form, Considered as Environmental Waste.

In this study, the effect of altitude on oil amounts, antioxidant activity, polyphenol content and mineral contents of Acacia seeds collected from two different locations (up to 1100 m above sea level) was investigated. Total carotenoid and flavonoid contents of Acacia seeds were detected as 0.76 (Konya) and 1.

Changes in Fatty Acid, Tocopherol and Sterol Contents of Oils Extracted from Several Vegetable Seeds.

Oil contents of seeds changed between 15.89 g/100 g (purslane) and 38.97 g/100 g (black radish).

The Effect of Plant Essential Oil and Extracts on Fatty Acid Profile of Virgin Olive Oil Stored in Different Packaging Materials.

In this study, the combined effect of different packaging materials (transparent PET, transparent glass, glass-PET bottle and tin), some aromatic herbs (thyme, rosemary, sage and olive leaf) and also their essential oils (thyme, rosemary and sage) on fatty acid composition of virgin olive oil was investigated during storage period. The initial amounts of the main fatty acids as oleic, palmitic and linoleic acids were determined as 72.89%, 11.

Phenolic Compounds, Antioxidant Activity and Fatty Acid Composition of Roasted Alyanak Apricot Kernel.

The oil recovery from Alyanak apricot kernel was 36.65% in control (unroasted) and increased to 43.77% in microwave-roasted kernels.

Influence of Drying Methods on Bioactive Properties,Fatty Acids and Phenolic Compounds of Different Parts of Ripe and Unripe Avocado Fruits.

All drying processes increased oil content, antioxidant activity, total phenolic contents, and most of the phenolic compounds in the pulp, peel and seeds of both ripe fruits with varied degrees (p < 0.05). In addition, the processes reduced the oil contents, linoleic acids, 3,4-dihydroxybenzoic acid, (+)-catechin, and naringenin of the pulp, antioxidant activity of the peels and seeds, and 3,4-dihydroxybenzoic acid, (+)-catechin of the seeds and it enhanced all other parameters in the pulp, peel, and seeds of unripe fruits (p < 0.

Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.

This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour.

Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders.

Lemon peel powder (LPP) obtained after drying (microwave, infrared, and oven) showed the lowest (58.72%) DPPH-radical scavenging activity in oven-dried and the highest (67.84%) in infrared-dried LPP while that of fresh lemon peel remained 63.

Tocopherol Contents of Pulp Oils Extracted from Ripe and Unripe Avocado Fruits Dried by Different Drying Systems.

The tocopherol contents of unripe and ripe avocado fruit oil extracted from Pinkerton, Hass and Fuerte varieties were determined after drying fruit using air, microwave or oven drying methods. The α-tocopherol content changed between 13.70 mg/100 g (microwave-dried) and 28.

Effect of conventional oven roasting treatment on the physicochemical quality attributes of sesame seeds obtained from different locations.

The impacts of conventional oven roasting at different temperatures and for different times on the physicochemical attributes of sesame seeds obtained from different regions was assessed. The color characteristics (a*, b*, and L* values), ash, moisture, protein, oil, total phenolic, and antioxidant activity of raw sesame seeds and the peroxide value, p-anisidine, fatty acids, and tocopherols of sesame oil varied with source. Oven roasting temperature and time significantly affected the physicochemical properties and bioactive components of sesame seeds and the oil quality from different countries.

Effect of almond genotypes on fatty acid composition, tocopherols and mineral contents and bioactive properties of sweet almond ( Batsch spp. ) kernel and oils.

Oil content of almond kernels ranged from 36.7% in the cultivar T12 to 79.0% in genotype T27.

Influence of Thermal Processing on Oil Contents, Bioactive Properties of Melon Seed and Oils.

The oil content and the fatty acid composition of roasted and unroasted melon seed and oils were determined. The oil contents of roasted melon seeds changed between 26.4% (Type 12) and 38.

Determination of Bioactive Lipid and Antioxidant Activity of Onobrychis, Pimpinella, Trifolium, and Phleum spp. Seed and Oils.

In this study, bioactive lipid components such as fatty acid composition, tocopherol and total phenolics content and antioxidant activity of few wild plant seed extracts were determined. The oil contents of seed samples changed between 3.75 g/100 g (Onobrychis viciifolia Scop) and 17.

Effect of Frying on Physicochemical and Sensory Properties of Potato Chips Fried in Palm Oil Supplemented with Thyme and Rosemary Extracts.

Quality parameters of potato chips (flat and serrated) fried either in palm oil (PO) alone or containing natural (thyme (TPO) and rosemary (RPO) extracts) and synthetic BHT (BPO) antioxidants were evaluated during storage period. The free fatty acid and peroxide values of chips fried in PO (control) were found between 0.18 and 0.

Effect of Rosemary Extracts on Stabilitiy of Sunflower Oil Used in Frying.

The oxidative stability of sunflower oil containing rosemary essential oil and extracts in the oil during frying were followed by measuring peroxide value. Variation in the values of L* of the frying oil containing extract was less than that of frying oil containing essential oil. a*-Value of the fried oil containing extract highly significant decreased.

Effect of Microwave Treatment on Oil Contents, Fatty Acid Compositions and Mineral Contents of Hazelnut Varieties.

The oil content of both 'raw' and hazelnut kernels was significantly (p < 0.05) reduced as the microwave power increased from 180 W to 360 W. The contents of fatty acids flucuated for all varieties with microwave power, with a significant (p < 0.

An evaluation of bioactive compounds, fatty acid composition and oil quality of chia (Salvia hispanica L.) seed roasted at different temperatures.

The effect of roasting of chia seed at different temperatures (90, 120, 150 and 180 °C) on bioactive constituents in extracts and on the quality of oil was evaluated. At higher temperatures, crude protein and ash contents increased, whereas total phenolic, flavonoid, carotenoid, and antioxidant activities decreased. The predominant phenolic constituents were myrcetin, and rosmarinic, 3, 4-dihydroxybenzoic, caffeic, and gallic acids, which all decreased with increasing temperatures.

Evaluation of Chemical Properties, Amino Acid Contents and Fatty Acid Compositions of Sesame Seed Provided from Different Locations.

In this study, chemical properties, amino acid contents, fatty acid compositions of sesame seeds dependin on growing locations of sesame plants were evaluated. Protein contents of sesame seeds changed between 20.80% (Afghanistan) and 26.

Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel ( Hayne) leaves using response surface methodology (RSM).

In this study, phenolic compounds were extracted from Argel leaves using an ultrasound-assisted extraction (UAE) method. The extraction parameters (sonication temperature, time, and ethanol concentration) were optimized using a response surface methodology (Box-Behnken design), in order to maximize the total phenolic content (TPC) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of Argel leaf extracts (ALEs). The phenolic compounds of the ALEs obtained under optimized conditions were also identified.

The influence of fermentation and bud sizes on antioxidant activity and bioactive compounds of three different size buds of Desf. var. plant.

The impact of fermentation and bud size on the antioxidant activity, total phenolic content (TPC), and bioactive compounds of caper buds were investigated. The results showed significant differences in the bioactive properties depending on bud sizes and fermentation process. Antioxidant activity values of fresh caper buds were ranged between 69.

Effect of sonication process of terebinth ( L.) fruits on antioxidant activity, phenolic compounds, fatty acids and tocopherol contents.

The current study investigated the impact of sonication process on antioxidant activity, phenolic compounds, total phenolic, total flavonoid, oil contents, fatty acids profile, and tocopherols of terebinth () fruits. The highest antioxidant activity (87.32%), total phenolic (251.

Influence of Roasting on Oil Content, Bioactive Components of Different Walnut Kernel.

A study was carried out to evaluate oil contents, fatty acid composition and tocopherol contents of several walnut types in relation to roasting process. The major fatty acid identified was linoleic acid in both roasted and unroasted walnut oils. Linoleic acid contents of unroasted walnut oil varied from 46.