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Articles by Ahmed Noah Badr
Total Records ( 3 ) for Ahmed Noah Badr
  Ahmed Noah Badr , Antonio Franciseco Logrieco , Hassan Ahmed Amra and Taha Hussein
  Background and Objective: Mycotoxins are secondary metabolites of fungi producing toxin, those compounds were appeared in feed and food are unavoidable. Ochratoxin A (OTA) was first described as a toxic compound produced by Aspergillus ochraceus, latterly there are numerous strains of molds identified as ochratoxin excreted such as Penicillium verrucosum and Penicillium nordicum. Cereal is important component of the daily diet in Egypt. This study was undertaken to determine the presence of OTA in wheat from Egyptian fields and markets. During seven seasons (2009-2014) there is variation in the environmental condition. Materials and Methods: Wheat samples of ten governorates were tested for ochratoxin A contamination all over the seasons. Samples were tested for its contamination by toxigenic fungi against the changes in meteorological data, the results were analyzed statistically by M stat program version 6. Results: The average temperature ranges and the relative humidity had been changed and it was swing low and high, which had been resulted in difference between fungi types and amount of mycotoxins excretion. Ochratoxin A concentration in positive samples of wheat ranged between 2.1-24.9 μg kg–1 for first season and 1.3-21.4 μg kg–1 for last season. Wherever, the temperature changed up by mean of 2-5°C and humidity increased up. Conclusion: Mycotoxins are climate sub-ordinated plant and storage linked problems, also affected by non-designed factors (bioavailability of micro-nutrients, pests and insects damage) that are successively driven by climatic situation changes. Along with of those causes, climate performs as the key agro-ecosystem command force of fungal colonization and mycotoxins excrete.
  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.
  Shaaban Mostafa Abdel-Fattah , Ahmed Noah Badr , Ferial Abdel-Hamid Abu Seif , Safaa Mohamed Ali and Ramadan Ahmed Hassan
  Background and Objectives: Plant extracts included several antioxidant molecules like phenolic, tocopherols, flavonoids and other active molecules. These compounds could have antimicrobial properties and could control mycotoxigenic fungi in foods and feeds, avert utilizing synthetic chemicals. This study aimed to evaluate several wild stevia extracts impact on toxigenic fungi and mycotoxins as food hazards. Materials and Methods: A plant of wild Stevia (WST) was extracted using three different methods. Extracts tested as antimycotic contra toxigenic fungi. Antibacterial activity against positive and negative gram bacteria assessed. Oxidative activity estimated by the spectrophotometer via two different assays. Phenolic and flavonoid molecules spectrophotometrically evaluated. Aflatoxins content and the reducing ratio evaluated using HPLC assay. Result statistically analyzed using analysis of variances (ANOVA one way SPSS.16). Results: The three extracts showed variation for inhibiting bacterial and fungal growth with antioxidant efficiency. Among the extracts, aqueous-ethanolic extract (1:1) recorded as the highest antimicrobial, antimycotic and antioxidant potency. The antioxidant activity of tested extracts was varying depending on extracting type. The concentration of 10 mg mL1 of WST ethanolic and aqueous-ethanolic extracts was more effective than their aqueous extract, in inhibition of fungal growth or aflatoxin production. The aqueous alcoholic extract was the most effective in aflatoxin degradation. Conclusion: While WST leaf showed promising antioxidant, antifungal and antibacterial activities. Extraction methods in present research were applied by the eco-friendly solvent system. These findings indicate the possible exploitation of this plant as modern food preservatives side to a good ability of the aqueous alcoholic extract to limit mycotoxin.
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