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Articles by Adel G. Abdel-Razek
Total Records ( 4 ) for Adel G. Abdel-Razek
  Adel G. Abdel-Razek , Minar M.M. Hassanein , Magdalena Rudzinska , Katarzyna Ratusz and Aleksander Siger
  Objective: The main target of this study was to raise stability, quality and functional properties of rapeseed oil by mixing with non-conventional oils, namely apricot kernels, grape seed, tomato seed and wheat germ containing high levels of phytonutrients. Methodology: These components such as tocopherols, tocotrienols and phytosterols as well as fatty acid composition were determined by HPLC and GLC. Rancimat was used for detecting oxidative stability. Results: Admix rapeseed oil (95, 90 and 80% v/v) with four non-conventional oils resulted in a decrease in the ratio of polyunsaturated/saturated fatty acids which have a positive influence on oxidative stability. The ratio of omega-6 to omega-3 in mixed oils was attained to desirable ratios having positive effects in decrease the risk of some diseases. Oxidative stability of rapeseed oil blended with wheat germ oil was highest. The amount of β-sitosterol was increased by increasing the ratios of non-conventional oils. Adding wheat germ oil to rapeseed oil leads to an increase in total tocopherols and α-tocopherol. Conclusion: Admixed rapeseed oil with non-conventional oil at a level of 20% v/v is more satisfactory and superior to other blends in terms of stability which is an important indicator the oil quality and shelf life of edible oils.
  Adel G. Abdel-Razek , Minar M.M. Hassanein , Magdalena Rudzinska and Mohamed H. EL-Mallah
  Background: Vegetable oil blending is one of the most potent ways in improving and upgrading low stability cooking oils. Objective: This study is chiefly concerned by the balance between saturated, monounsaturated and polyunsaturated fatty acids as recommended by World Health Organization (WHO) as well as improving their oxidative stability. Methodology: Palm super olein was blended with soybean and sunflower oils at different ratios, namely, 50:50, 55:45, 60:40, 65:35 and 75:25% w/w to identify the best cooking oil blends in terms of fatty acid balance and other specific characteristics. Bioactive minor lipid constituents of cooking oils and their blends including vitamin E, phytosterols, phytostanols, fatty acid components and oxidative stability were analyzed. Results: The 50:50 and 55:45% super palm olein:soybean or sunflower oil blend show the highest content of total tocopherols. While, the ratio of 65 and 75% of palm super olein blends to other oils, gave the highest amount of total tocotrienol which is the most potent antioxidants. With reference to phytosterols composition, it was found that the ratio 50:50 and 55:45% super palm olein:sunflower oil blend show highest amount of 5-, 7-stigmasterol, β-sitosterol, 7-avenasterol. While, the highest level of 5-stigmasterol and β-sitosterol was found in the blend of palm olein:soybean (50:50 and 55:45%). Most of phytosterols components exert antioxidant effects and enhance immunity in the human body. The ratio 55, 60 and 65% of palm super olein to soybean or sunflower oils show nearly ideal proportion between fatty acid groups. Conclusion: The addition of palm super olein to sunflower and soybean oils improves the oxidative stability of these oil blends and increases their phytonutrient contents as well as the nutritional value of oil blends via the balance between fatty acids.
  Ahmed M. S. Hussein , Karem Aly Fouda , Ahmed Noah Badr and Adel G. Abdel-Razek
  Background and Objective: Aflatoxin B1 (AFB1), a pre-carcinogenic and toxic compound which contaminates foodstuffs and edible tissues, is associated with oxidative stress and hepatotoxicity. This investigation aimed to assess the counteractive role of ethanol (EWP), petroleum ether (PWP) and n-hexane (HWP) white pepper extracts for oxidative stress and hepatotoxicity induced by AFB1 in a rat model. Materials and Methods: Concentrated white pepper extracts (WPEs) estimated for total phenolic, total flavonoids, anti-oxidant and anti-fungal activities. Otherwise, the fatty acids composition of white pepper was analyzed. Forty-eight male albino rats were divided into 8 groups, negative and positive AFB1 groups and the other 6 groups were treated to evaluate the WPEs biological effects either in the AFB1 presence or absence. Results: The results elucidated that WPEs suppressed both the raising of aminotransferases enzymes (alanine and aspartate) and alkaline phosphatase and the reduction of total protein. The WPEs combat the negative impact of AFB1 on kidney functions and alleviated AFB1 mediated oxidative stress either in plasma or liver. Also, it relieved the AFB1 mediated lipid disturbance and hemoglobin reduction and exhibited antioxidant and antifungal activities. Conclusion: It was concluded that the extracts gave a counteractive role for oxidative stress which support the hepatotoxicity induced by AFB1 presence.
  Ahmed Noah Badr , Marwa M. El-Said , Tamer M. Elmessery and Adel G. Abdel-Razek
  Background and Objective: Hibiscus oil (HO) and black cumin oil (BCO) are interesting oils which give a source for photochemical. Yoghurt recognized for health benefits, but mycotoxin is a food problem. The aim was adjusting non-traditional capsulated oils for minimizing mycotoxins in dairy products (yoghurt) and biological systems. Materials and Methods: Oils fatty acid composition were evaluated. Micro and nano-emulsion designed to achieve food safety and shelf-life extension. Encapsulated emulsions evaluated by in vitro and in vivo models for several aflatoxins reduction through yogurt fortification model, for in vivo model reduction estimated as enhancement of rat’s blood biochemical parameters. Concerning the in vitro model, changes of supplemented yoghurt properties were estimated. Results: Linoleic followed by oleic acid showed a high content in these oils representing omega fatty acids. Gamma fractions presented in considerable values (>50% of vitamin E). To evaluate encapsulated oils reduction on aflatoxins (AFs), it was estimated for in vitro and in vivo models. The in vitro reduction of aflatoxin B1 (AFB1) and aflatoxin M1 (AFM1) recorded 31.6 and 34.9%, respectively in plain yogurt. However, yogurt fortification by oil-capsules upgraded the ratio for AFB1 (63.9%) and AFM1 (66.4%). The best reduction recorded using BCO fortification. For in vivo study, supplementation of rat’s diet by BCO micro-capsule declared an enhancement of biochemical parameters against aflatoxin G1 (AFG1) effects. Fortified yogurt offered enhancement of viscosity and water holding capacity properties. Conclusion: Encapsulated emulsions recorded high AFs reduction in fortified yogurt and experimental rat’s model. Yogurt fortification enhanced its quality characteristics and shelf-life that give a recommendation for the application.
 
 
 
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