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Articles by Adel Gabr Abdel-Razek
Total Records ( 3 ) for Adel Gabr Abdel-Razek
  Ahmed Noah Badr , Mohamed Gamal Shehata and Adel Gabr Abdel-Razek
  Background and Objective: Jojoba as well as jatropha contains many active ingredients that have important roles to give them antioxidant efficiency, furthermore; fatty acids composition give a substantial function as antimicrobial properties. Thus, it may enhance the resistance to pathogenic microbes and toxins. This study aimed to evaluate antioxidant, antimicrobial and antifungal activities of jojoba and jatropha materials. Materials and Methods: Jojoba and jatropha oils fatty acid composition were analyzed, total phenolic and flavonoid was determined and the antioxidant activities were evaluated. The antimicrobial activity of extracts was investigated against some pathogens by agar well and disk diffusion method. The oil and pomace extract of jojoba and jatropha were tested for antifungal activities against four toxigenic fungi. Inhibitory activity of materials against aflatoxins production was evaluated using High-performance liquid chromatography (HPLC). Statically analysis using one way ANOVA was done using SPSS v.16. Results: The major fatty acids were mono-unsaturated fatty acids, 97.4% for jojoba and 42.2% for jatropha, while palmitic acid and stearic acid being the major saturated fatty acids in jatropha oil. Total phenolic and flavonoid contents were ranged from 12.5-996.5 mg of GAE g–1 and 5.92-180.83 mg of catechol g–1, respectively. Reducing ratio of aflatoxins were vary between 43.8-26.6% for aflatoxin B1, 38.61-14.5% for aflatoxin B2, 33.2-14.6% for aflatoxin G1 and 34.3-9.4% for aflatoxin G2, while for total aflatoxins were between 38.7-18.75%. Conclusion: Jojoba oil was more effective and more antimicrobial than jatropha oil, the pomace extract shows more efficacy for jatropha than jojoba and they have variable effect against pathogens and aflatoxins.
  Sahar Youssef Al-Okbi , Adel Gabr Abdel-Razek , Shaimaa Elsayed Mohammed and Mahmoud El-Sayed Ottai
  Background and Objective: Searching non-traditional sources of edible oil is crucial in Egypt. Roselle (Hibiscus sabdariffa L.) is a vital medicinal plant in Egypt, where all its parts are utilized except the seeds that are completely discarded. The aim of the present research was to study the possibility of consuming roselle seed oil (RSO) as edible oil. Materials and Methods: The composition of RSO from fatty acids, total phenolic, flavonoids and tocochromanols was assessed. In vitro antioxidant and ABTS scavenging activity and the oxidative stability of RSO were evaluated. Oral acute lethal toxicity test of RSO was studied in mice to assess its safety. Two experiments were carried out on rats, in the first experiment two balanced diets were fed to two groups of rats one contained 10% RSO while the other contained the same percentage of sunflower oil as reference oil for 4 weeks. At the end of the experiment, plasma lipid profile, malondialdehyde (MDA) and liver and kidney functions were assessed. In the second experiment, dyslipidemia was induced in rats then rats were fed either 10% RSO or 10% sunflower oil diet. At the end of the second experiment plasma glucose, lipid profile, interlukin 6 and MDA were assessed. Data were statistically analyzed using one-way analysis of variance ANOVA followed by Duncan’s test. Results: The RSO showed to possess high safety and in vitro antioxidant activity. Major fatty acids were linoleic, oleic and palmitic. Total tocopherols and tocotrienols were 96.2 and 3.48 mg/100 g oil, respectively. Total phenolic and flavonoids contents were 56.31mg GAE and 4.99 mg catechin g–1 oil, respectively. Induction period of oxidative stability of RSO was 24.88 h. All assessed parameters of first rats experiment showed insignificant changes when rats fed on RSO diet was compared to those fed on sunflower oil diet. In the second experiment, significant improvements in all parameters were noticed when dyslipidemic rats were fed on either RSO or sunflower diet with superiority to RSO concerning MDA and interlukin 6. Conclusion: The RSO has high safety, oxidative stability and antioxidant activity and cardiovascular remedial effect. It is proposed that RSO is suitable as edible oil for human consumption.
  Doha A. Mohamed , Minar Mahmoud Hassanein , Tamer Mohammed El-Messery , Mohamed Tawfeek Fouad , Marwa Mohamed El-Said , Karem Aly Fouda and Adel Gabr Abdel-Razek
  Background and Objective: Olive pomace (OP) is the by-product of olive oil production. The OP contains large amount of phenolic compounds. The aim of the present study was to investigate the anti-diabetic effect of yoghurt supplemented with probiotics and olive pomace extract (OPE) in diabetic rats. Materials and Methods: Ultrasonic-assisted method was used for extraction of OP. Total phenolic content of OPE was estimated. The antibacterial activity of OPE was determined. Yoghurt supplemented with probiotics and OPE was prepared. Antioxidant activity, titratable acidity, water holding capacity (WHC) and organoleptic properties were evaluated in yoghurt. Anti-diabetic effect of yoghurt against type-2 diabetes was evaluated in rats. Blood samples were collected for determination of plasma glucose, insulin, lipid profile, plasma markers of oxidative stress, tumor necrosis factor-α, liver and kidney functions. Data were analyzed statistically using the one-way analysis of variance (ANOVA) followed by Duncan’s test. Results: The OPE contains 720 mg gallic acid equivalent g–1 dry weight. The HPLC analysis revealed the presence of many phenolic compounds such as vanillin and sinapic acid in OPE. OPE possess antibacterial effect against pathogenic bacteria. Antioxidant activity of yoghurt increased with the increment in OPE concentration. During storage the pH and acidity of yoghurt showed continuous decrease and increase, respectively. The WHC of fresh yoghurt decreased slightly with increasing OPE concentration, while WHC increased during storage. Hardness of yoghurt was affected non-significantly with increasing the concentration of OPE and storage periods until the 14th day. Organoleptic results revealed that yoghurt could be supplemented with OPE up to 1.5%. Diabetic rats showed significant changes in plasma glucose, insulin, lipid profile, TNF-α, oxidative stress markers and kidney function. Oral administrations of yoghurt supplemented with probiotic and OPE to diabetic rats showed significant improvement in all the studied biochemical parameters with different degrees. Conclusion: Yoghurt supplemented with probiotics and 1.5% OPE was the most promising in improving type-2 diabetes in diabetic rats.
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